Chile and Spice Rubbed Filet Mignon

Ingredients:

4 (4 oz.) filet mignon steaks

1/2 tsp ancho chile powder

1/2 tsp dried oregano

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp salt

1/4 tsp ground black pepper

Juice from 1/2 a lime

Directions:

Heat grill to cooking temperature.  In a bowl, combine the ancho chile pepper, oregano, garlic powder, onion powder, cumin, coriander, salt, black pepper, and lime juice; stir until well combined.  Rub both sides of each steak evenly with spice mixture; place on the grill immediately.  Cook until steaks reach desired temperature.  Let steaks rest before serving.  Serves 4. 

6 Weight Watchers points per serving! 

213.9 Calories | 12.8g Fat | 216.9mg Sodium | 17.3mg Potassium | 1.1g Carbohydrates | 0.2g Fiber | 23.9g Protein | 14g Calcium | 10mg Phosphorus

Grilled Chicken Fajitas

Ingredients:

4 (4 oz.) boneless, skinless chicken breasts

1 tbsp olive oil

2 onions, halved, thinly sliced

2 green bell peppers, thinly sliced

1 red bell pepper, thinly sliced

8 (6”) flour tortillas, warmed

Fajita Seasoning

1/2 tsp chili powder

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp cayenne pepper

1/8 tsp crushed red pepper flakes

1 tbsp lime zest

Juice from 1 lime

1 tbsp olive oil

Garnishes: Salsa, sour cream, guacamole, shredded lettuce, shredded cheese, sliced black olives, etc.

Directions:

Heat grill to cooking temperature.  In a bowl, combine the ingredients for the fajita seasoning; stir until completely combined.  Place the chicken into a re-sealable bag, and pour marinade into bag; coat chicken evenly with marinade and let sit for 5 minutes.  Meanwhile, heat oil in a large sauté pan over medium-high heat; add peppers and onions.  Cook until vegetables are tender.  While vegetables are cooking, place chicken on the grill and cook about 6 minutes per side (or until chicken is cooked completely through); remove from grill and cut into thin strips.  Serve cooked peppers, onions, and sliced chicken over top of tortillas and garnished with your favorite fajita toppers!  Serves 4.

9 Weight Watchers points per serving (2 filled tortillas without any garnishes)

328.5 Calories | 11.7g Fat | 322.3mg Sodium | 210mg Potassium | 46g Carbohydrates | 4.5g Fiber | 11g Protein | 260mg Phosphorus

Pineapple-Mustard Grilled Chicken

My hubby has done it again!  Yet another amazing summer grilling recipe :)  This chicken is sweet, tangy, fruity, and just a hint spicy... the perfect blend of everything.  I served it over top of coconut rice with steamed broccoli and it was absolutely amazing!

Ingredients:

2 tbsp Dijon mustard

1 (20 oz.) can sliced pineapple, in juice, juice reserved

1 tsp olive oil

1 clove garlic, minced

1 tsp dried tarragon

1/4 tsp salt

1/8 tsp ground black pepper

4 boneless, skinless chicken breasts

Directions:

In a bowl, whisk together Dijon mustard, pineapple juice, oil, garlic, tarragon, salt, and black pepper; set pineapple slices aside for later.  Pour half of the mixture into a separate bowl.  Add chicken to one serving of sauce to marinate; allow to marinate for 5 – 10 minutes.  Meanwhile heat grill.  When grill is heated place marinated chicken on grill; cook 10 – 15 minutes or until chicken is completely cooked through.  When chicken has about 5 to 6 minutes cooking time remaining add pineapple to grill; cook until warmed.  While chicken is cooking, pour reserved sauce into a small saucepan and cook until reduced and thickened.  Serve chicken with sauce over top.  Serves 4.

7 Weight Watchers points per serving.

Grilled Pork Tacos with Mango Salsa

Ingredients:

Pork

1 (1 lb.) pork tenderloin, trimmed

1 tbsp olive oil

1 tbsp Southwestern seasoning blend

1 tsp dried cilantro

1/2 tsp salt

Salsa

2 ripe mangos, peeled, cored, and chopped

1/2 red onion, diced

1/2 jalapeno, seeds removed, minced

1/4 cup fresh cilantro, chopped

1/8 tsp salt

3 tbsp fresh lime juice

8 small fat-free flour tortillas, warmed

Directions:

Preheat grill, then prepare pork.  To prepare pork, rub with olive oil and spices until completely coated;  let stand until grill is heated and ready to cook.  Place the pork onto the grill (make sure to coat with cooking spray before grilling!), and cook for about 8 minutes per side or until a meat thermometer reaches about 145°.  Remove the pork from grill and let rest for about 5 minutes.  Chop the pork into bite size pieces; set aside but keep warm.  Meanwhile, mix together all the salsa ingredients in a small mixing bowl until well combined.   Serve by evenly dividing up the pork between all tortillas with even amounts of salsa.  For some extra flavor, serve with lime wedges!  Serves 4.

7 Weight Watchers points per serving!

Peach Barbeque Chicken

This is a grilling recipe of my hubby’s own creation!  It is simple, with very few ingredients, and EXTREMELY delicious!!!  It is definitely a new grilling favorite, and goes amazing with grilled veggies and brown sugar grilled peaches for dessert :) 

Ingredients:

4 boneless, skinless chicken thighs

1/2 cup honey barbeque sauce

1 (15 1/4 oz.) can peaches, in syrup

Salt and pepper, to taste

Directions:

To make marinade, puree peaches (with syrup) in a blender until smooth; stir together the peach puree with the barbeque sauce.  Season both sides of the chicken with salt and pepper; place chicken in a re-sealable plastic bag.  Pour sauce into bag and coat chicken thoroughly; seal and let marinade in refrigerator for at least 1 hour (or overnight).  When ready to cook, heat grill and cook chicken for about 8 – 12 minutes or until completely cooked through.  Throughout cooking process baste the chicken with remaining marinade.  If desired, before marinating chicken remove some of the marinade and later heat it to use as a sauce when serving the grilled chicken.  Serves 4.

8 Weight Watchers points per serving!