Grilled Miso-Marinated Filet Mignon
- 3 tablespoons finely chopped green onions
- 2 tablespoons miso (soybean paste)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon dark sesame oil
- 4 (4-ounce) beef tenderloin steaks, trimmed
- Cooking spray
- 1. Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.
- 2. Preheat grill to medium-high heat.
- 3. Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
Tonight, I am pairing with French fried potatoes, Lima beans with bacon, side salad and fruit compote.
Teriyaki Marinated Chicken
- 1/2 cup soy sauce, reduced-sodium
- 1/4 cup sake, or mirin
- 2 tablespoons light brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1-1 1/4 pounds boneless, skinless chicken breast
- Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved.
- Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour or up to 12 hours. Remove from the marinade and pat dry.
- Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
- To grill: Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
- To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.
Tonight, I am serving with Jasmine rice, snow peas sautéed with garlic and ginger and toasted sesame seeds, side salad, and fruit compote.
Lemon-Garlic Shrimp & Vegetables
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 1 pounds asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons lemon zest, freshly grated
- 1/2 teaspoon salt
- 5 cloves garlic, minced
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and cilantro. Serve the shrimp and sauce over the vegetables.
Tonight, I’m plating this healthy shrimp & Veggie dish over a bed of whole wheat fettuccini, and serving with a fresh garden salad and fruit compote