grilled chicken and potato salad (healthy)

O.K. so is everyone as sick of hot dogs and hamburgers as I am....ok so I am not sick of hot dogs because I LUV then...but here is a recipe for a great chicken marinade (courtesy of my mom) and a low fat Potato Salad, which I modified from a cooking light recipe I found a long long time ago!

Garlic Rosemary Marinade for Chicken

1/2 C fresh lemon juice

1/4 C plus 2 Tbsp olive oil

4 garlic cloves, minced

2 Tbsp minced rosemary (fresh)

2 Tbsp Fleur de sel (which I think is fancy for sea salt)

2 Tbsp Cracked black pepper

Mix all ingredients together and marinade chicken for 20 minutes. I think my mom used about 2 lbs. chicken breasts. Cook on the grill until no longer pink inside.

Creamy Dijon Potato Salad

2 and 1/2 lb. med size red potatoes

1/4 C scallions, sliced thin (green part only)

1/2 C. low fat mayo (Hellmans only!)

1/4 C plain low fat greek yogurt

1/4 C. low fat sour cream

1 tsp sugar

2 Tbsp prepared mustard ( I used a french dijon, use what you have on hand)

1 to 1 1/2 Tbsp white wine vinegar (or apple cidar vinegar)

1/2 tsp salt (or to taste)

1/2 tsp celery seed

1/4 tsp pepper

2 C chopped celery

Cut potatoes into 1/2 inch pieces (leave skins on). Place in large pan and add water to cover. Bring to boil (I usually salt the water). Simmer 20 minutes approx (or until potatoes are tender). Drain. While potatoes are cooking, mix dressing ingredients in small bowl. Combine mayo through pepper and whisk together until combined. Add celery and scallions and fold in. Toss with potatoes gently until coated. I do this while the potatoes are warm still, because they absorb some of the dressing and it makes it more flavorful I think. Cover and chill. I like to make this the night before, because then it is chilled fully and I feel like it tastes better the next day. You can serve it the same day, but I would chill for at least 4 hours. Makes 8-10 servings

Tortilla Espanola

Eggs aren't just for breakfast anymore! So while in Spain I had this fabulous tapas called Tortilla Espanola (Spanish Omlet), but it is not like our omlet, it has lots of potatoes and you serve it like a pie (cut into wedges). It is an easy and affordable meal. I could eat it for Breakfast, Lunch or Dinner. We had it with a nice side salad for dinner. I made my own recipe because so many I found online were laden with so much oil. Mine is a little different from the traditional, but tasted just like the ones I had in Spain.

Tortilla Espanola

1/2 C. EVOO
1 large sweet onion, chopped finely
1 lb. bag already shredded potatoes (Simply Potatoes)
salt and pepper
5 large eggs
1 tsp half and half
1/2 C. Colby Cheese, shredded
nonstick foil and cookie sheet or plate to invert it onto

Over med to med high heat saute onions in olive oil in large nonstick frying pan, about 5 minutes. Add potatoes and saute another 10 minutes, stirring frequently (don't brown), add salt and pepper to taste. While potatoes are cooking whisk together eggs, half and half and salt and pepper, add shredded cheese. Once potatoes are done add a large spoonful to egg mixture and stir (to bring the eggs up to temperature). Add remaining potato mixture to egg mixture and mix well. Pour back into pan and pat down until it is flat and even on top. Cook on med to med high heat about 12 minutes. Put nonstick foil on a large baking sheet or very large plate. Place foil side down on top of pan and flip omlette over and slide uncooked side down back into pan (I needed help for this part, it is very heavy). Cook another 8 minutes. Put new foil on baking sheet and slide omlette onto it. Let rest 2 minutes, and then cut into wedges. Serve with salad and toast. Great with ketchup or hot sauce (or sangria)

lemon garlic chicken

Marinade:

2 T fresh squeezed lemon juice

2 cloves garlic, minced

zest of 1 lemon

1/4 c olive oil
salt and pepper to taste

Marinate 4 thin sliced chicken breasts in this marinade for about an hour (I use a ziploc bag). Then heat a teeny little bit of olive oil over med heat and saute chicken breasts (take out of bag, discard rest of marinade), for about 5 or 6 minutes on each side. I served with roasted rosemary potatoes. It was so good!!!! Comment please!

Roasted Rosemary Potatoes

serves 2

3 red skinned potatoes, cubed (NOT peeled)

Olive oil (enough to coat)

salt to taste

Pepper to taste

garlic powder (couple of shakes)

Preheat oven to 450 degrees. Combine potatoes, olive oil, salt and pepper and garlic powder. Put in casserole dish (uncovered) and cook about 45 minutes.