Tomato Basil Chicken

4 plum or roma tomatoes (fresh or canned)
1/2 cup balsamic vinegar
4 tsp dried basil or 1/4 cup fresh basil
2 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
4 boneless skinless chicken breast halves

Cut tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

Pour dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. (or longer )

Drain and discard marinade. Grill chicken until done, when a meat thermometer reads 170°.

Soy Flank Stank

Ingredients:

• 1 1/2 lbs flank steak, sliced thin
• 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
• 2 cloves minced garlic
• 1 tsp fresh ginger
• 1 tsp sesame oil
• 1 lime, juice of

Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 

Discard marinade and thread the sliced steak onto the skewers.

Heat your grill or grill pan to high heat; when hot grill a few minutes on each side until browned and cooked though.

Ingredients:

• 7 medium (32 oz) russet potatoes, washed and dried*

For the filling:

• 1/2 lb 99% lean ground turkey
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño)
• 1 large diced tomato
• 1 cloves garlic, minced
• 2 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish 
• 1 tsp cumin
• kosher salt to taste

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle. Cutpotatoes in half horizontally. Scoop out potatoes (I save the extra potato to makeskinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.Mix well and simmer on low, covered for 20 minutes.  

Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes

Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.