Tag Archives: sauce

Grilled Lemon Chicken

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So it’s rather funny to me looking through pictures of the delicious grilled dish I’m blogging about today – as it has been pouring on and off all day. Listening to loud claps of thunder and rain against the window is quite relaxing – but it is certainly not grilling weather!

Good thing it’s supposed to be gorgeous out this weekend though – not to mention my husband takes his exam on Saturday so we get to celebrate with friends on Saturday night  at our favorite watering hole!

Anyways, I often get wrapped up in making an elaborate meal with lots of ingredients or that requires a lot of time to marinate when it comes to grilling.

But this recipe? This is a piece of cake. Well, not really – it’s chicken people. See the title?

I served this with my Feta Mac n Cheese and some green beans – but next time, when I actually have groceries in my house, I’m definitely going to throw this together with some potatoes and a crisp green salad!

Oh and if there are any of you out there afraid of your grill – don’t be! Embrace it – there is no better time to learn than right now and I promise you, it’s kind of addictive once you’ve learned the ropes. This is a great “starter” recipe…and it’s only 6 WW points per serving!

Grilled Lemon Chicken (serves 2)

2 thin cut chicken breasts (about 4 oz. each)

3 Tbsp. reduced-calorie margarine

2 Tbsp. fresh squeezed lemon juice

1/2 Tbsp. soy sauce

1/4 tsp. honey

1/4 tsp. Dijon mustard

1/4 tsp. minced garlic

Pinch of cayenne pepper

Pinch of salt

Preheat your grill to about 375 degrees.

In a small saucepan, heat your margarine. Add your lemon juice, soy sauce, honey, mustard, garlic, salt and cayenne pepper.

Whisk ingredients together until well incorporated.

Now, arm yourself for grilling! Take your chicken, some tongs, your sauce and a basting brush.

Place chicken on the grill and brush the top with your sauce.

Close cover and cook 3-4 minutes. Flip and brush other side with sauce.

Once you have cooked another 3-4 minutes, reduce heat to about 350. Flip chicken every 2 minutes or so, basting with the sauce.

Once your chicken is cooked through and you have some nice grill marks (not char marks, mind you) you are ready to plate. I added one last brush of sauce once it was on the plate to ensure all of the flavor was there!

Just so your chicken doesn’t feel left out, make sure and add some delicious sides to your plate too…

Now this recipe made a ton of sauce which is why I lowered the heat on the grill and kept flipping, to get as much sauce on there as I could. But you could just add a chicken breast or two – I’m sure it would be great for leftovers…

Have a great weekend everybody!

“Fried” Shrimp with Spicy Sauce

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I have always been a huge fan of shrimp. It’s so versatile! I mean, all you have to do it watch Forrest Gump to know some of the ways it can be prepared!

My grandparents lived on the coast of Mississippi so we ALWAYS had a lot of shrimp at our disposal. I even got to go on a shrimp boat once and do some of the dirty work. I think I prefer buying it already de-headed and de-veined though!

My absolutely favorite way was when my Mimi made her horseradish-mustard sauce to go with boiled shrimp – which I’d love to share with you – buuuut it’s a family secret.

Don’t worry – I have plenty of others to share with you…like this delicious gem!

“Fried” Shrimp with Spicy Sauce (serves 2)

“Fried” Shrimp

8 oz. pre-cooked shrimp, tails removed

1 Tbsp. white whole wheat flour

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. cumin

1/4 tsp. garlic powder

1/8 tsp. cayenne pepper

1 Tbsp. olive oil

Heat oil in a skillet on medium heat.

Mix together flour, salt, pepper, cumin, garlic powder and cayenne in a plastic bag.

Pat shrimp dry and place half in the bag. Shake until coated.

Add to skillet. Repeat with remaining shrimp and add to skillet. You may need to work in batches. Cook shrimp for about 3-4 minutes on each side until golden brown.

Remove and serve with spicy sauce…

Spicy Sauce

3 Tbsp. fat-free mayonnaise

1/2 tsp. Dijon mustard

1/2 tsp. Spicy mustard

1/2 Tbsp. ketchup

2 tsp. apple cider vinegar

1 tsp. cayenne pepper

1 tsp. Cajun seasoning

2 tsp. prepared Horseradish

1 tsp. Tabasco

Mix ingredients together until smooth and refrigerate until ready to use. You can obviously modify the cayenne/Tabasco to appease your taste buds!

Pour sauce over shrimp. Or you can eat it on the side like me…because I don’t like mixing my food until I am good and ready! (We know I also had to disguise the mayonnaise from my self since I am a child – so I made this pretty spicy!) I think if I get over said tantrum, I might invest in some mini hoagies from the grocery store and make this concoction into a Po-Boy!

Tonight, I served this with some homemade cornbread and…wait for it, pimento cheese potato skins! Told you I was going to find another way to use my new-found creation for something delicious – I just added a little fat-free cream cheese to stretch it a bit! Now tell me this doesn’t look like a great low-fat meal…

So make this, kick back with a cold beer and imagine you are near the ocean…or just walk outside if you live anywhere near me and enjoy the 70 degree weather that is happening in FEBRUARY!