All recipes » Memorial Day » Main dish » 500 or fewer calories
Beer Grilled Pork Chops by Chef Smith
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1 vote
3712 views
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Grilled Pork Loin with Pineapple Salsa by Chuck TrimbleAdjust the level of sweetness or heat in the salsa as a perfect compliment to the smokey-citrus flavor of the pork. I have had great success using much larger pork loins and putting them on my smoker for larger gatherings. Leaving the pork in the marinade for 24 or more hours will produce more intense flavors in the meat. |
1 vote
2363 views
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Grilled Chicken Pesto Open Faced Sandwich by CarolinaheartstringsMay is sandwich month at Carolina HeartStrings. I love sandwiches. All kinds and I love looking in my fridge or pantry and coming up with a yummy combination just using what I have on hand. This particular sandwich was a lunch that I made for my daughter and I one Saturday. I had everything in the fridge/pantry and the combination… |
1 vote
2678 views
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White Dry Rub by John GreenlerI was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table. |
1 vote
3151 views
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Open Face Beef & Egg Sandwich with Sauteed Onion & Tomato by Wendi TaylorThis delicious meal is super simple, uses only a few ingredients, and makes a great main course for breakfast, lunch, or dinner. Don't let the number of steps scare you - I tend to break it down to ridiculously detailed instructions so it's easy for anyone to understand (there are a lot of readers using translation software, and… |
1 vote
3571 views
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Baked Salmon with Wilted Spinach, Tomatoes, and Mushrooms by Chef Smith
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2 votes
1889 views
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swordfish avocado by maeghan1 1/2 to 2 swordfish steaks, about 1 inch thick tips: Shark can be substituted for swordfish if desired. make basting brushes from oregano branches,if you have oregano in your garden,cut 10-1 inch branches tie 6 together.hand to dry in dark place for a week. use for brushing on marinade with basting branch |
1 vote
3074 views
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