Are you bored from eating the same things for dinner week after week? One of the best ways to add variety and interest to your meals is to experiment with ingredients you haven’t used before or use your favorites in a new way. Add different seasonings and herbs to change your old recipes. Try new combinations of ingredients. Hopefully, the recipes below will inspire you.
Serve this entrée with cooked orzo pasta or couscous and sautéed green beans.
- 8 small cloves garlic
- Half of a 6 1/2 ounce jar oil-packed sun-dried tomatoes (1/3 cup)
- 1/2 cup pitted mixed green olives
- Four 5 ounce red snapper fillets with skin or other firm-flesh white fish
- 1/4 cup crumbled feta cheese
- Fresh oregano leaves
- 8 whole Pepperoncini (Italian pickled peppers)
Peel the garlic cloves and with the side of a wide knife smash garlic.
Drain 2 tablespoons of oil from the sun dried tomatoes and heat the oil in extra-large skillet.
Add sun dried tomatoes, olives and garlic to the hot oil. Cook 2 to 3 minutes, until garlic is golden. Use a slotted spoon to the remove the tomato-olive mixture. Leave the oil in the skillet to cook the fish. Set aside the tomato-olive mixture.
Rinse and pat fish dry with paper towels. Season with salt and pepper. Cook fish, skin side down, in the hot oil 5 minutes for each 1/2 inch thickness of fish or until the skin is golden and crisp and the fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.
To serve, top fish with tomato-olive mixture, cheese, chopped fresh oregano and pepperoncini.
Spicy Grilled Steak & Sweet Potatoes
Cook the sweet potatoes and onions in a foil packet alongside the steak on the grill. Serve with steamed fresh spinach.
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 8 ounces sirloin, rib-eye or strip steak, trimmed and cut into 2 portions
- 1 medium sweet potato, peeled and very thinly sliced
- 1 small red onion, halved and very thinly sliced
- 2 teaspoons olive oil
- 1/2 teaspoon freshly grated orange zest
- Cooking spray
Preheat grill to high and oil the grates.
Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a medium bowl. Remove 2 1/4 teaspoons for the steak.
Sprinkle the steaks with 2 1/4 teaspoons of the spice mixture.
Add the sliced sweet potato and onion to the bowl with the remaining spice mixture along with the oil and orange zest; toss to coat.
Place two 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning). Generously coat the top piece with cooking spray.
Spread the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.
Place the packet on one side of the grill and cook, turning once, about 6 minutes per side.
Cook the steaks on the other side of the grill, turning once, 3 to 4 minutes per side for medium-rare. Transfer to serving plates and let rest while the foil packets finish cooking.
Open the packets (be careful of steam) and serve alongside the steaks with steamed spinach.
Linguine with Tomatoes, Zucchini and Herbs
Serve this dish with a mixed green salad and crusty Italian bread.
- 1 pound fresh ripe tomatoes, cored and chopped
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 small red chili pepper, seeded and minced
- 1/3 cup extra-virgin olive oil
- 12 ounces linguine
- 3 young, thin zucchini, sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
In a large bowl, mix the tomatoes with the basil, parsley, garlic, salt, chili and olive oil.
In a large pot of boiling salted water, cook the linguine until al dente; drain well.
Add the linguine to the bowl with the tomato mixture along with the sliced zucchini and toss.
Add the 1/4 cup of grated cheese, toss again and serve in pasta bowls, passing more cheese at the table.
Lemony Chicken with Cucumber Salad
Serve this dish with warm pita bread
For the salad:
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon chopped fresh dill
- 2 medium tomatoes; chopped
- 1 cup diced cucumber
- 4 ounces feta cheese, crumbled
- Salt and freshly ground black pepper
For the chicken:
- 2 boneless and skinless chicken breasts
- 1/4 cup lemon juice
- 2 tablespoons olive oil plus more for cooking
- 3 garlic cloves; minced
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the salad
Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl. Add tomatoes, cucumber and feta cheese. Toss gently, season to taste with salt and pepper. Refrigerate at least 20 minutes or up to a day.
For the chicken:
Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into the other ingredients.
Pour the marinade into a resealable plastic bag or small rimmed dish and add the chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator. Remove the chicken from the marinade and discard the marinade.
Heat 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot, add the chicken. Cook 2 to 3 minutes until golden. Turn, reduce heat to low, then cover the pan with the lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.
Transfer chicken to a plate and cover loosely with aluminum foil. Rest 5 minutes. Serve alongside the salad.
Grilled Pork Kabobs
Serve this dish with your favorite coleslaw or use the recipe below.
- 2/3 cup orange marmalade
- 2 teaspoons finely chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1 lb sweet potatoes, peeled, cut into 1-inch pieces
- 4 tablespoons water
- 1 lb pork tenderloin, cut into 1-inch pieces
- 2 zucchini, cut into 1-inch pieces
Heat a gas or charcoal grill and oil the grill grates.
In a 1-quart saucepan, heat marmalade, rosemary and salt to boiling, stirring frequently. Remove from heat; set aside.
In a 1-quart microwavable bowl, place sweet potato pieces and water. Cover loosely with a microwavable paper towel. Microwave on High 2 to 3 minutes, stirring once, just until potatoes are tender (do not overcook). Drain sweet potatoes and pat dry with a paper towel.
On each of eight 12 inch long metal skewers, carefully thread pork, sweet potatoes and zucchini, leaving 1/4-inch space between each piece.
Grill kabobs over medium heat 8 to 10 minutes or until the until pork is cooked., turning once and brushing with the marmalade glaze during the last 3 minutes.
Easy Healthy Coleslaw
This coleslaw is very refreshing with BBQ foods. It keeps well, covered in the refrigerator and should be made several hours in advance to allow the flavors to develop and the cabbage to soften.
- 1/2 cup plain Greek yogurt
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 16 ounce bag (about 6¼ cups) of supermarket shredded cabbage and carrot slaw
In a glass measuring cup, combine Greek yogurt, vinegar, honey, salt and pepper and whisk until smooth and thoroughly combined.
Place slaw in a large bowl and pour the dressing mixture over the top. Stir to coat cabbage thoroughly. Cover and refrigerate for at least 30 minutes.