I eat meat!

[Mechman47]

The lamb was delicious, thanks for the recipe H!
Karl went large on the Broccoli...
Happy Easter
Jesus is going to rise from the grave tomorrow, and David Gilmour is playing Thursday night!
Going to be a busy week!
CHEERS!

[Mechman47]

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[the H team]

The lamb was delicious, thanks for the recipe H!
Karl went large on the Broccoli...
Happy Easter
Jesus is going to rise from the grave tomorrow, and David Gilmour is playing Thursday night!
Going to be a busy week!
CHEERS!

Glad the lamb worked out, MM. So no invite as I was at my sister's.
For lunch today.

[the H team]

Dinner for tomorrow



Crock Pot Maple Dijon Chicken Drumsticks

Ingredients:

• 8 skinless drumsticks
• 1/4 cup pure Maple syrup
• 2 tbsp balsamic vinegar
• 1/4 cup Dijon mustard
• 3/4 tsp garlic salt
• Fresh cracked pepper

Directions:
Season chicken with garlic salt and pepper and place in slow cooker. Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the legs, making sure the chicken is covered.
Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender, or set it on low & it will be done when you come home from work.
You can add some rice, then scoop the leftover sauce in it, & a salad & your good to go.

[the H team]

Grilled Salmon Kebabs – SO good, now that the weather is warming this will be going on my meal plan... perfect served with a big salad for a light, healthy meal.



Grilled Salmon Kebabs


Ingredients

• 2 tbsp chopped fresh oregano
• 2 tsp sesame seeds
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
• 2 lemons, very thinly sliced into rounds
• olive oil cooking spray or coconut oil
• 1 tsp kosher salt
• 16 bamboo skewers soaked in water 1 hour

Directions:
Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture. I use coconut oil, it has a higher heat point than olive oil & it's even healthier for you.

Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.
Add a salad & a great meal.

[the H team]

Grilled Shrimp with Fennel, Avocado, and Orange Salad


Ingredients:

• 2 navel oranges, peeled and sliced
• 1 lb jumbo shrimp, peeled and deveined (weight after peeled)
• 4 cups fresh arugula or baby greens
• 1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline
• 1 medium-size ripe Hass avocado, sliced thin

For the vinaigrette:

• 1 large navel orange, peeled and squeezed
• 3 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 3 tbsp minced shallots
• kosher salt, to taste
• freshly ground black pepper, to taste

Directions:

For the vinaigrette:

Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.
Reserve 1⁄2 cup of the vinaigrette for dressing the salad and
pour the remaining vinaigrette into a medium nonreactive bowl. Put the
shrimp in the bowl, season with salt and pepper and toss; let it sit for
about 30 minutes.

Prepare your outdoor grill, or heat a grill pan over medium-high heat. Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side.

Transfer to a plate.
Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp. Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.

[Anna Michele]

My goodness those look delish

Sent from my SM-G530W using Tapatalk

[Mechman47]

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[the H team]

This recipe would be good for play off game get togethers or just some fun finger food.

Pickle-Brined Baked Chicken Tenders

These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven.
Ingredients:

• 12 (1 1/4 lbs) chicken tenders or skinless breasts cut into strips
• 1- 1/4 cup pickle juice (enough to cover the chicken)
• 1/2 teaspoon kosher salt and black pepper, to taste
• 1 large egg, beaten
• 1 large egg white
• 1/2 cup seasoned breadcrumbs
• 1/2 cup seasoned panko
• cooking spray

Directions:

1. Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours. After 8 hours, drain and dry the chicken completely on paper towels.
2. Preheat oven to 425F. Spray a large baking sheet with generously with oil.
3. Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
4. Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
5. Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.

[Mechman47]

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[Mechman47]

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[Mechman47]

Attachment 309665

[Lee03]

things that make you say hmmmm.....

[heartgirl99]

This recipe would be good for play off game get togethers or just some fun finger food.

Pickle-Brined Baked Chicken Tenders

that sounds yummy! did you try it?

[Lee03]

I made some asparagus tonight (with some pork tenderloin)...

I threw it on a baking sheet with some olive oil and Parmesan cheese.... OMG, was it ever yummy!!!

Pork tenderloin was pretty yummy too!!!