Action Conditioning

A90 RECIPES

Veronique sent in a couple recipes for all the Action90 clients to have a try :-)
Thanks V

Grilled marinated shrimp

Ingredients

1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and de-veined with tails attached
skewers

Directions

In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Deborah's Grilled Chicken

Ingredients

6 skinless, boneless chicken breast halves
1 tablespoon olive oil, divided
1/4 teaspoon garlic salt
3 roma (plum) tomatoes, chopped
1/2 cup chopped fresh basil
1/4 cup chopped green onions
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese
6 8x8-inch squares of heavy duty aluminum foil

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.

Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.

While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.

Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.

Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.

Nutritional Information
Amount Per Serving Calories: 175
Total Fat: 6.1g