Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal'scollection of Beat the Clock chicken recipes; check out this recipe for Grilled Curried Chicken Cutlets Over Asian Rice Noodle Salad. I know I will definitely be trying this one; it looks so good!

Grilled Curried Chicken Cutlets Over Asian Rice-Noodle Salad

Makes: 6 servings

Prep: 20 minutes
Start to Finish: 30 minutes

Ingredients

• Vegetable oil, for grill
• 1 pound chicken cutlets
• 3/4 cup well-shaken buttermilk
• 2 teaspoons curry powder
• 1 tablespoon finely chopped garlic
• 1 package (8 oz.) Asian medium rice-flour noodles (banh pho)
• 8 cups boiling water
• 2 scallions (green parts only) cut into 2-inch-long thin strips
• 1/2 seedless cucumber, seeded and cut into 2-inch-long matchsticks
• 1/2 cup bottled Asian chili sauce
• 3 tablespoons fresh lime juice, plus wedges
• 4 tablespoons coarsely chopped fresh mint leaves, plus sprigs for garnish
• 4 tablespoons coarsely chopped salted roasted shelled pistachios

Directions

1. Preheat grill and lightly oil rack. Rinse chicken and pat dry. Whisk together buttermilk, curry, and garlic in a shallow glass dish; season with salt and pepper. Add chicken, turning to coat, and marinate at room temperature, 15 minutes.

2. Meanwhile, soak noodles in boiling water until softened, about 10 minutes. Drain and rinse under cold water; drain well. Toss together noodles, scallions, cucumber, chili sauce, juice, 2 tablespoons mint, and 2 tablespoons nuts; salt and pepper to taste, for noodle salad.

3. Grill chicken over moderate heat, turning once, until cooked through and golden brown, 4 to 5 minutes depending on thickness of cutlets. Transfer to a cutting board and slice. Divide noodle salad among 6 serving bowls. Top with chicken and sprinkle with remaining 2 tablespoons mint and nuts. Serve with lime wedges and garnish with mint sprigs. Makes 6 servings.

Nutrition Facts

• Servings Per Recipe 6 servings
• Calories315,
• Total Fat (g)4,
• Saturated Fat (g)1,
• Cholesterol (mg)45,
• Sodium (mg)271,
• Carbohydrate (g)47,
• Fiber (g)2,
• Protein (g)20,
• Percent Daily Values are based on a 2,000 calorie diet

Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal'scollection of Beat the Clock chicken recipes; check out this recipe for Chicken Carrot Salad Sandwiches.

Chicken Carrot Salad Sandwiches

Makes: 6 servings

Prep: 25 minutes
Start to Finish: 30 minutes

Ingredients

• 1/4 pound haricots verts (French green beans) or fresh thin green beans, trimmed
• 10 ounces purchased precooked sliced boneless chicken breast
• 4 medium carrots, coarsely grated
• 1 tablespoon finely grated peeled fresh ginger
• 3 tablespoons sweetened flaked coconut, lightly toasted
• 2 tablespoons reduced-fat natural-style peanut butter
• 2 tablespoons plain low-fat yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon reduced-sodium soy sauce
• 6 Bibb or Boston lettuce leaves
• 1/4 seedless cucumber, sliced
• 12 slices whole-grain bread, toasted

Directions

Bring a medium saucepan of water to a boil; add salt. Add beans and cook until crisp-tender, about 4 minutes. Drain in a colander and rinse under cold water, tossing, until cool. Pat beans dry and cut crosswise into 1/4-inch pieces. Transfer to a large bowl.

Coarsely chop chicken and add to bowl with beans. Add carrots, ginger, coconut, peanut butter, yogurt, juice, and soy sauce. Stir until combined well; salt and pepper to taste.

Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings.

Nutrition Facts

• Servings Per Recipe 6 servings
• Calories370,
• Total Fat (g)6.5,
• Saturated Fat (g)2,
• Cholesterol (mg)31,
• Sodium (mg)829,
• Carbohydrate (g)35,
• Fiber (g)6,
• Protein (g)19,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Smoked Chicken Quesadillas with Mango Salsa

Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal's collection of Beat the Clock chicken recipes; check out this recipe for Smoked chicken Quesadillas with Mango Salsa .

Smoked Chicken Quesadillas with Mango Salsa

Makes: 4 to 6 servings

Prep: 30 minutes
Start to Finish: 30 minutes

Ingredients

• 1/3 cup sliced red onion
• 3 tablespoons fresh lime juice
• Pinch sugar
• 1 firm-ripe mango, peeled, cut (avoiding pit) into 1/4-inch dice
• 1/2 cup chopped fresh cilantro
• 3 ounces low-fat soft mild plain goat cheese, softened
• 1/2 teaspoon ground cumin
• 8 (7-inch) low-fat flour tortillas
• 5 ounces purchased cooked smoked chicken breast or deli-sliced smoked turkey, coarsely chopped
• 1 to 2 tablespoons olive oil

Directions

1. Toss together onion, 1 tablespoon juice, and the sugar in a small bowl. Marinate onion at room temperature, stirring occasionally, 10 minutes.

2. Meanwhile, stir together mango, 1/4 cup cilantro, and 1 tablespoon juice in another bowl; salt and pepper to taste, for mango salsa.

3. Using a fork, stir together cheese, cumin, and remaining 1 tablespoon juice until smooth. Season with salt and pepper.

4. Spread cheese mixture on one side of each of 4 tortillas; top with onion, remaining 1/4 cup cilantro and the chicken. Cover with remaining tortillas, pressing together.

5. Heat 1/2 tablespoon oil in a large nonstick skillet over moderate heat. Cook each quesadilla, turning once, until golden brown and cheese begins to melt, about 3 minutes (add remaining oil as needed). Transfer to a cutting board and cut into wedges. Serve with mango salsa. Makes 4 to 6 servings.

Nutrition Facts

• Servings Per Recipe 4 to 6 servings
• Calories250,
• Total Fat (g)9.5,
• Saturated Fat (g)2,
• Cholesterol (mg)20,
• Sodium (mg)476,
• Carbohydrate (g)38,
• Fiber (g)7,
• Protein (g)11,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Broiled Provencal Chicken Thighs with Couscous

Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal's collection of Beat the Clock chicken recipes, starting with Broiled Provencal Chicken Thighs with Couscous Salad.

Broiled Provencal Chicken Thighs with Couscous Salad

Makes: 6 servings

Prep: 15 minutes
Start to Finish: 30 minutes

Ingredients

• 2 tablespoonsextra-virgin olive oil, plus additional for pan
• 8 (1/4-inch-thick)lemon slices, plus 1/2 teaspoon finely grated fresh lemon zest
• 2 poundschicken thighs (about 8), with skin or without
• 2 teaspoonsherbes de Provence
• 1 box (10 oz.)plain couscous
• 1 cupcoarsely chopped fresh flat-leaf parsley
• 3 celery ribs, chopped
• 1/4 cupchopped pitted kalamata olives

Directions

Preheat broiler and lightly oil a shallow baking pan. Arrange lemon slices in pan, placing 2 inches apart. Rinse chicken and pat dry. Evenly sprinkle all sides with herbes de Provence; season with salt and pepper. Place each chicken thight, skin side down, on a lemon slice and broil 4 inches from heat, turning once, until cooked through, about 17 minutes.

Meanwhile, bring 1-3/4 cups water and 1 tablespoon oil to a boil in a medium saucepan. Add couscous in a slow stream, stirring until combined. Immediately cover pan and remove from heat. Let stand 5 minutes. Using a fork, stir in zest, parsley, celery, olives, and remaining 1 tablespoon oil; salt and pepper to taste.

Arrange chicken with lemon slices on one side of serving plates and couscous on the other. Makes 6 servings.

Nutrition Facts

• Servings Per Recipe 6 servings
• Calories385,
• Total Fat (g)14.5,
• Saturated Fat (g)3,
• Cholesterol (mg)63,
• Sodium (mg)186,
• Carbohydrate (g)40,
• Fiber (g)3,
• Protein (g)24,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Kabobs are a fun way to make a meal more interesting. Ladies Home Journal has a collection of kabob recipes that are easy, healthy, and fun to make.

Teriyaki Chicken and Scallion Kabobs

Prep: 30 min
Start to Finish: 1 hr 40 min

Ingredients

• 1/2 cuplow-sodium soy sauce
• 1/4 cuplight brown sugar
• 2 tbsprice wine vinegar
• 1 tbspfresh ginger, grated
• 2 to 3 clovesgarlic, minced
• 1 tspsesame oil
• 1-3/4 lbsboneless, skinless chicken breasts
• 2 bunchesscallions, white and green parts cut into 1-1/2-inch pieces

Directions

1. In a small saucepan, bring soy sauce and sugar to a simmer. Cook 2 min. In a large bowl, stir together soy-sauce mixture, vinegar, ginger, garlic and oil.

2. Cut chicken into ¿¿-inch-thick strips (about 1-¿¿ inches wide). Reserve 1/3 cup soy-sauce mixture, then add chicken to the remaining mixture and marinate in the fridge for 1 to 2 hrs.

3. Heat grill to medium. Discard marinade, then thread 1 or 2 pieces chicken on each skewer accordion-style; thread scallions crosswise onto separate skewers. Oil grill grates and cook kabobs, turning once, until scallions are soft (4 min) and meat is cooked through (8 to 10 min). Brush kabobs with reserved sauce. Makes 6 servings.

Nutrition Facts

• Calories180,
• Total Fat (g)2,
• Saturated Fat (g).5,
• Cholesterol (mg)77,
• Sodium (mg)479,
• Carbohydrate (g)7,
• Fiber (g)0,
• Protein (g)32,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Kabobs are a fun way to make a meal more interesting. Ladies Home Journal has a collection of kabob recipes that are easy, healthy, and fun to make.

Feta Shrimp Kabobs

Prep: 15 min
Start to Finish: 55 min

Ingredients

• 2 lbslarge shrimp, peeled and deveined (32 to 40 shrimp)
• 1/3 cupfresh lemon juice
• 1/4 cupolive oil
• 1 tbspchopped rosemary
• 2 tspdried oregano
• 3 clovesgarlic minced
• 1 tspkosher salt
• 1/2 tspred-pepper flakes
• 1 lemon, cut into wedges
• 1/2 cupcrumbled feta cheese

Directions

1. Place shrimp in a resealable plastic bag. Add lemon juice, oil, rosemary, oregano, garlic, salt and red pepper; seal bag and turn to coat. Marinate in the fridge 30 min to 1 hr.

2. Discard marinade, then thread shrimp onto skewers. Heat grill to medium and cook kabobs and lemon wedges, turning once, until shrimp is opaque and lemon wedges are lightly browned, about 8 min. Sprinkle shrimp with feta cheese. Makes 6 servings.

Nutrition Facts

• Calories225,
• Total Fat (g)8.5,
• Saturated Fat (g)3,
• Cholesterol (mg)240,
• Sodium (mg)471,
• Carbohydrate (g)5,
• Fiber (g)1,
• Protein (g)33,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Kabobs are a fun way to make a meal more interesting. Ladies Home Journal has a collection of kabob recipes that are easy, healthy, and fun to make. This one looked like a tasty Italian twist on kabobs.

Beef Pepper and Pesto Kabob

Prep: 25 min
Start to Finish: 35 min

Ingredients

• 1-3/4 lbboneless beef sirloin steak, cut into 1-inch cubes
• 2 largered bell peppers, seeded, cut into 1-inch pieces
• 3 tbspolive oil
• 1 tspkosher salt
• 8 ozdried linguine or fettuccine
• 1/3 cupprepared pesto
• 2/3 cupfinely grated Parmesan
• 1/2 tspground black pepper

Directions

1. Thread meat and peppers onto skewers and brush with 2 tbsp oil. Season with salt.

2. Cook pasta. Meanwhile, heat grill to medium high; oil grill grates and cook kabobs, turning frequently, until the meat is done, 7 to 9 min for medium. Remove from grill. Using a clean brush or spoon, coat meat generously with pesto.

3. Toss drained pasta with Parmesan, 1 tbsp oil and black pepper; serve with kabobs. Makes 6 servings.

Nutrition Facts

• Calories485,
• Total Fat (g)21,
• Saturated Fat (g)5.5,
• Cholesterol (mg)66,
• Sodium (mg)622,
• Carbohydrate (g)33,
• Fiber (g)3,
• Protein (g)39,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Kabobs are a fun way to make a meal more interesting. Ladies Home Journal has a collection of kabob recipes that are easy, healthy, and fun to make.

Lemon-Herb Lamb and Vegetable Kabobs

Prep: 30 min
Start to Finish: 1 hr 40 min

Ingredients

• 1/2 cupred wine vinegar
• 1/2 cupfresh lemon juice
• 1/2 cupolive oil
• 2 tbspchopped rosemary
• 1 tspkosher salt
• 1 tspground black pepper
• 2 to 2-1/4 lbsboneless lamb leg, trimmed of fat and cut into 1-inch pieces
• 3 mediumzucchini or summer squash, cut into 1/2-inch-thick pieces, or yellow pattypan squash, precooked in boiling water for 3 min
• 1 pintcherry tomatoes
• 6 piecesflatbread

Directions

1. Stir together vinegar, lemon juice, oil, rosemary, salt and pepper. Reserve 1/3 cup, then combine meat with remaining mixture and marinate in fridge for 1 to 4 hrs.

2. Heat grill to medium high. Discard marinade and thread meat onto skewers; thread zucchini and tomatoes onto separate skewers and brush with reserved sauce. Grill kabobs until meat is cooked, about 10 min for medium-rare or 12 min for medium. Cook zucchini until just tender, about 10 min, and grill tomatoes until just soft and skin is cracking, 2 min.

3. Brush meat and vegetables with more of the reserved reserved sauce and serve with flatbread. Makes 6 servings.

Nutrition Facts

• Calories375,
• Total Fat (g)10,
• Saturated Fat (g)2.5,
• Cholesterol (mg)73,
• Sodium (mg)485,
• Carbohydrate (g)40,
• Fiber (g)3,
• Protein (g)30,
• Vitamin A (DV%)0,
• Vitamin C (DV%)0,
• Calcium (DV%)0,
• Iron (DV%)0,
• Percent Daily Values are based on a 2,000 calorie diet

Marinated Flank Steak with Herb Salsa Verde

Another tasty recipe from Ladies Home Journal Sear Genius Barbecue Recipes.

Marinated Flank Steak with Herb Salsa Verde

In a zip-top bag, combine 1/3 cup lemon juice, 3 tablespoons white wine vinegar, 1/4 cup finely chopped shallots, 3 cloves chopped garlic, 1/2 cup olive oil, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons dried rosemary, 1/2 teaspoon black pepper, and kosher salt. Add a 2-pound flank steak and marinate in the fridge for 2 to 3 hours. Remove from marinade and grill over direct high heat for 5 minutes on each side for medium rare. Let steak rest about 10 minutes before slicing.

In a blender or small food processor, blend 1 anchovy fillet (or 1/4 teaspoon anchovy paste), 2 cloves garlic, 1/2 teaspoon kosher salt, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2 tablespoons red wine vinegar. Scrape down sides of blender and add 2 cups packed flat-leaf parsley leaves, 4 teaspoon chopped thyme leaves, and 1/2 cup olive oil; blend until just smooth and drizzle over flank steak. Serves 4 to 6.

Tropical Chicken with Grilled Pineapple

Found this at Ladies Home Journal...It looks like it'd taste awesome-the grilled pineapples sound like such a great complement to the chicken. (Part of the Sear Genius Barbecue Recipes)

Tropical Chicken with Grilled Pineapple

In a zip-top bag or a nonreactive bowl, combine1/2 cup soy sauce, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons lemon juice, 2 tablespoons brown sugar, 2 teaspoons red pepper flakes, and 2 tablespoons canola oil.

Marinate 8 pieces bone-in chicken (breasts, legs, and thighs) in the mixture in the fridge for 3 to 8 hours. Heat grill to medium and discard marinade; grill chicken skin side down over direct heat for 5 to 6 minutes. Turn and cook 6 to 8 minutes more.

Slice 1 peeled pineapple into 1/2-inch rings and sprinkle each with 1/2 teaspoon sugar. Grill, turning once, until marked and just soft, about 3 minutes; serve alongside chicken. Serves 6 to 8.

Juicy Steak with Feta Topping

This recipe is from Ladies Home Journal. Seems like it's a good spin on steak; something I'd love to try.

Juicy Steak with Feta Topping

Rub 4 large T-bone, porterhouse, or ribeye steaks with a mixture of 1 tablespoon kosher salt, 1 tablespoon ground cumin, and 1 teaspoon black pepper; let rest, covered, at room temperature for 30 minutes. Heat grill to high, then cook steaks over direct heat 4 to 5 minutes per side for medium rare. Let rest for 3 to 5 minutes. Combine 1 cup crumbled feta, 2 finely sliced scallions, and 1 tablespoon chopped oregano; sprinkle over steaks before serving. Serves 4

Finger-Licking Ribs with Kansas City Barbecue Sauce

Here is a great rib recipe from Ladies Home Journal..make this for a guy, but don't tell him where you learned it-impress everyone, including yourself

Finger-Licking Ribs with Kansas City Barbecue Sauce

Remove the membrane from the back of 2 racks (2 pounds each) pork baby back ribs. Combine 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/3 cup brown sugar, 2 teaspoons lemon zest, 1 tablespoon lemon juice, and 6 cloves minced garlic; rub mixture all over ribs and let stand for 30 minutes. Prepare grill for indirect cooking and heat to medium low. Place prepared wood chips under the grates on the lit side of the grill. Place a foil pan half filled with water on the grates over the wood chips. With grill covered, cook ribs meat side up over the unlit side, turning occasionally, until meat is tender and pulls away from the bone, 5 to 6 hours.

For sauce, saute 3 cloves minced garlic and 3 tablespoons canola oil in a saucepan over medium heat until just golden. Add 1 cup ketchup, 1/4 cup white vinegar, 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon chili powder, 1 teaspoon cayenne, and 1/4 cup water and simmer, uncovered, for 15 minutes. Brush sauce over ribs during last 30 minutes of grilling. Serves 4 to 6.

Slimmer Summer Cooking and Grilled Peaches with Ice Cream

This article, from Ladies Home Journal, helps keep the fears of gaining weight during swimsuit season at bay. Summer and early fall are the best times to have barbecues and cook outs. Here are some different tips, ways, and recipes to keep the calorie and fat count as low as possible while still serving and eating great food with your guests.

Healthy Summer Cooking: Enjoy Grilling Without the Guilt
By Rachel Shippy

What’s a lady to do when she finds herself caught between bikini season and backyard barbeque season? Eat up! Food Network’s Ellie Krieger dishes how to enjoy summer’s best fare without tipping the scale…


Think Outside The Burger
Summer’s such a bountiful time for incredible local produce, so take advantage of it. Most people think of putting zucchini or peppers on the grill, but Portobello mushrooms and corn on the cob are equally amazing. For a twist on salad, slice romaine hearts or endive in half, brush them with oil, and throw them on the grill until softened. You get the beautiful flavor that you’re craving, but using seasonal produce versus protein.

Lose the Salt, Find the Seasoning
Even cutting salt modestly can make a big difference in your overall health, but it doesn’t mean you have to compromise flavor. I rely on potent flavors and aromatics like garlic, shallots, chili peppers, citrus, and fresh herbs. The important part to remember is that salt shouldn’t be the flavor foundation in any dish. Also, don’t be afraid of the spice rack – cumin and coriander are great to incorporate into rubs and marinades for grilling.


Trim The Fat
Hot dogs and ribs aren’t the only proteins worthy of the grill – lemon-filled salmon, for one, is another favorite of mine. For the more carnivorous crowd, try sticking to leaner cuts of meat (look for words like ‘loin’ or ‘round’). Rather than indulging in a gigantic steak as a whole, try thinly slicing it and serving as soft tacos with lots of chopped veggies and topped with fresh cilantro.

Slim Down On Sweets
I love grilling fruit, but just a piece of fruit seems more like a snack to me. So how do you make it into dessert? Try this: slice a peach in half, pop out the pit, grill it, and put a scoop of ice cream in the center. (full recipe below). Opt for lower fat ice cream that is all natural (no artificial flavors) or frozen yogurt. The important thing to remember when curbing your sweet tooth is to be mindful of portions. Even an ice cream cone, in moderation, is OK because it’s a contained portion compared to spooning it from the pint!

For more healthy ideas, check out Healthy Appetite with Ellie Krieger airing M-F at 9:30am on Cooking Channel.

Grilled Peaches with Ice Cream
Grilled fruit makes it more decadent by intensifying its flavor, warming and plumping it. A little ice cream and a sprig of mint where the pit once was make these peaches a lovely finish to a summer meal. MAKES 4 SERVINGS

4 ripe but firm peaches
2 teaspoons canola oil
½ cup light vanilla ice cream or frozen yogurt
8 small sprigs fresh mint

Preheat a grill or nonstick grill pan over medium heat. Cut each peach in half and remove the pits. Brush the cut side of each peach half with oil. Place the peaches cut side down onto the grill or grill pan and cook until the peaches soften slightly and grill marks are formed, 2 to 3 minutes. Place a tablespoon-size scoop of ice cream in the center of each peach half. Garnish with mint and serve.
PER SERVING (2 peach halves) CALORIES 90, TOTAL FAT 3.5 G, SAT FAT 0.5 G, MONO FAT 1.75 G, POLY FAT 0.75 G, PROTEIN 2 G, CARB 14 G, FIBER 1 G, CHOLESTEROL 5 MG, SODIUM 10 MG