Sizzlin’ Summer Slimdown otherwise known as S3 successfully ended with many losing weight and making life-long changes. Winning our team challenge, the 6:15 crew in Epsom, enjoyed a cookout complete with summer’s favorite dessert – Ice Cream.
The menu they enjoyed looked like this:
Grilled Chicken
Marinated Steak
Greek Summer Salad
Watermelon
Spinach Salad with Cranberries
Veggie Platter
Peach Melba Sundaes
While they enjoyed being pampered with a meal Dean and I fixed, you can also enjoy these same foods. Don’t tell them, but this cookout was simple recipes. (What you can do though, is ask how it tasted. 🙂 )
Grilled Chicken
- 3 pounds chicken breast
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup McCormick’s Grill Mates Montreal Chicken seasoning
- I put this in a ziploc bag for 2 hours before Dean put it on the grill
Marinated Steak
- 2 pounds Steak
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 2 -3 Tablespoons McCormick’s Grill Mates Montreal Steak seasoning
- This too went into a ziploc bag for 2 hours before Dean took it over on the grill
Greek Summer Salad
- 1/2 red onion, cut into small rings
- 1 tomato, diced (I use cherry tomatoes, cut in half)
- 1 green pepper, chopped
- 1 small zucchini, thinly sliced
- 1/2 cup feta cheese
- 1/4 cup white wine vinegar
- 2 Tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon sea salt
- Pepper to taste
In a glass bowl combine the onion, tomato, zucchini, and feta cheese. Add in vinegar, oil, basil, oregano, salt and pepper. Stir and then refrigerate to allow the flavors to develop.
Spinach Salad with Cranberries (this is one of my favorites, Thank you Helen from FLAG)
Salad:
In a large bowl, toss together:
- 10 cups baby spinach
- 1 ½ cups sliced celery
- ½ cup dried cranberries
- ½ cup chopped walnuts, toasted
Dressing:
Whisk together:
- ¼ cup cider vinegar
- 1 Tbsp. Dijon mustard
- ¼ cup olive oil
- ¼ tsp. each salt and pepper
I served the dressing on the side but you can toss it lightly to coat if you’d like. Good news is that I now have this fabulous dressing for other salads! It made a ton.
Serves 4.
Peach Melba Sundaes, without any guilt!
I took peaches we grew and ran them through the blender. (looked like baby food)
I them put all of this in my blender. (I have a Vitamix, so its strong)
- 1 cup of 1/2 and 1/2
- 4 cups of ice
- 3 scoops of vanilla UMP
- 1/4 teaspoon vanilla
( this makes 5 servings)
I blended it for about 45 seconds. In a clear cup I added 1 Tablespoon of the peaches, 1 scoop of the ice cream, another Tablespoon of the peaches and then a few raspberries.
Fantastic – give these quick, easy and tasty recipes a try today!
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