According to the Academy of Nutrition and Dietetics, dads across the world are spending more time in the kitchen than ever before. This summer, try one of these delicious, healthy, dad-approved recipes that everyone in the family will enjoy!
Grilled steak salad bowls
1 pound lean, boneless steak (from round or loin)
1 cup fresh cilantro, chopped
1 tablespoon lime juice
¼ cup olive oil
3 cloves garlic, minced
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 onion, peeled and chopped
1 green bell pepper, chopped
1 tomato, chopped
1 head romaine lettuce, washed and chopped
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
3 cups cooked brown rice
1 cup low-fat shredded cheese (Mexican blend)
½ cup low-fat sour cream
Combine the cilantro, lime juice, olive oil, garlic, salt, and pepper in a small bowl. Mix the marinade with a fork and pour it over the steak. Marinate the steak for 2-3 hours in the refrigerator. Grill the steak for 2-3 minutes on each side or until desired the temperature is achieved. Remove the steak from the grill and allow it to rest for 5 minutes before slicing it into strips.
Grill the onions and peppers in a grill pan with olive oil until browned and softened. Layer a salad bowl with lettuce, tomato, black beans, corn, rice, onions, and peppers. Top the salad with sliced steak and add cheese and sour cream, if desired.
Summertime grilled chicken salad
1 pound boneless, skinless chicken breasts
1 cup light Italian salad dressing
1 Granny Smith apple, diced
2 tablespoons lemon juice
1 avocado, diced
4 ounces feta cheese, crumbled
1½ cups diced fresh strawberries
1 cup dried cranberries
¾ cup balsamic vinaigrette, or to taste
Place the chicken breasts and Italian dressing into a Ziploc® bag. Marinate the chicken for 1 hour in the refrigerator. Remove the chicken from the bag and grill until cooked to an internal temperature of 165 degrees. Set the chicken aside to cool and dice. Toss the diced apple with lemon juice in a large mixing bowl. Drain and discard the excess lemon juice. Place the lettuce into the mixing bowl and sprinkle in the diced chicken, avocado, feta, strawberries, and cranberries. Gently toss the salad with balsamic vinaigrette. Serve immediately.
Maple grilled salmon
2 pounds salmon
½ cup maple syrup
4 tablespoons soy sauce
2 cloves garlic, minced
½ teaspoon garlic salt
¼ teaspoon ground black pepper
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place the salmon on a large sheet of aluminum foil and pour the mixture over the salmon. Wrap the salmon loosely in foil and place it on the grill. Cook the salmon at 400 degrees for 20 minutes.
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Carmen Roberts, M.S., R.D., L.D.N., is a registered dietitian, receiving her undergraduate degree in dietetics from James Madison University and her master’s degree in health education and administration from Towson University. She is a certified specialist in adult weight management and teaches cooking classes. Carmen enjoys educating her clients about how nutrition affects the body and its role in overall health and wellness. She also loves volunteering, including as a Girl Scout troop leader.