#lightandfilling

A tasty BBQ take on traditional chicken kabobs, served over a bed of fresh salad greens for a meal that is both light and filling.

Ingredients: 2 lbs boneless, skinless chicken breasts, cut into cubes. 1 cup cherry tomatoes. 1 large red onion, cut into chunks. 1 bell pepper, any color, cut into pieces. 1 zucchini, sliced. 1/4 cup olive oil. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon Dijon mustard. 1 teaspoon garlic powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Preheat the grill to medium-high heat. In a bowl, whisk together olive oil, soy sauce, honey, Dijon mustard, garlic powder, salt, and pepper to create the marinade. Thread the chicken, cherry tomatoes, red onion, bell pepper, and zucchini onto the soaked skewers, alternating the ingredients. Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred. Brush the skewers with the marinade during the last few minutes of grilling for added flavor. Remove the skewers from the grill and let them rest for a few minutes. Serve the BBQ chicken kabobs over a bed of fresh salad greens and drizzle with any remaining marinade. Enjoy your delicious BBQ Chicken Kabob Salad!

Prep Time: 20 minutes

Cook Time: 12 minutes

This Grilled Salmon Salad with Avocado Cucumber Salsa is a delightful and healthy dish that combines the smoky flavor of grilled salmon with the freshness of avocado and cucumber salsa. It's a perfect choice for a light and satisfying meal.

Ingredients: 2 salmon fillets. 1 tablespoon olive oil. Salt and pepper to taste. 4 cups mixed greens. 1 cucumber, diced. 2 avocados, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon honey. 1/2 teaspoon cumin. 1/4 teaspoon red pepper flakes. Salt and pepper to taste.

Instructions: Warm the grill up to a medium-high level. Add salt and pepper to the salmon fillets and brush them with olive oil. Grill the salmon for four to five minutes on each side, or until it's done the way you like it. Take it off the grill and let it cool down a bit. Mixed greens, diced cucumber, diced avocados, chopped red onion, and fresh cilantro should all be put in a large bowl. To make the dressing, mix lime juice, honey, cumin, red pepper flakes, salt, and pepper in a small bowl with a whisk. Cut the grilled salmon into small pieces that you can easily eat and add them to the salad. Pour the dressing over the salad and mix it all together. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Coconut Lime Grilled Shrimp are bursting with tropical flavors and perfect for a summer barbecue or a quick weeknight dinner. The marinade infuses the shrimp with a delightful blend of coconut, lime, and cilantro, creating a dish that's both refreshing and satisfying.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 cup coconut milk. 3 tablespoons lime juice. 2 cloves garlic, minced. 1 tablespoon fresh cilantro, chopped. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a bowl, whisk together coconut milk, lime juice, minced garlic, chopped cilantro, olive oil, salt, and pepper. Add the peeled and deveined shrimp to the marinade. Toss to coat the shrimp evenly. Marinate in the refrigerator for at least 30 minutes. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers. Grill the shrimp skewers for 2-3 minutes per side, or until they turn pink and opaque, basting occasionally with the remaining marinade. Once cooked, remove the shrimp from the grill and serve hot.

Prep Time: 40 minutes

Cook Time: 6 minutes

This bright Aggie's Kitchen Spring Vegetable Pasta with Pesto is a great way to enjoy the fresh flavors of the season. Tossed in a tasty pesto sauce, tender pasta is served with bright green asparagus, sweet cherry tomatoes, and peas. This dish is light and filling, and it's great for a quick dinner during the week or a leisurely meal on the weekend.

Ingredients: 8 ounces pasta penne, fusilli, or your choice. 1 cup fresh or frozen peas. 1 cup asparagus, trimmed and cut into 1-inch pieces. 1 cup cherry tomatoes, halved. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Just before it's done cooking, add the peas and asparagus. Save 1/4 cup of the pasta water, and then drain the vegetables and pasta. Warm up the olive oil in a big pan over medium-low heat. For about two to three minutes, or until slightly softened, add the cherry tomatoes. Put cooked pasta, vegetables, and cherry tomatoes in the pan. Add the pesto sauce and stir it in. If the sauce gets too thick, add the pasta water that you saved. Add pepper and salt to taste. Add one to two more minutes of cooking and keep going until everything is hot. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A tasty and refreshing pasta salad that is great for summer parties. The fresh vegetables and herbs go well with the tangy lemon balsamic dressing, making this a light but filling dish.

Ingredients: 8 oz pasta of choice. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup balsamic vinegar. 2 tbsp olive oil. 2 tbsp lemon juice. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and rinse under cold water, then set aside. In a small bowl, whisk together balsamic vinegar, olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, basil, and parsley. Pour the dressing over the pasta salad and toss until well combined and evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Vietnamese caramel pork lettuce wraps are a delightful combination of savory, sweet, and fresh flavors. The caramelized pork pairs perfectly with crisp lettuce leaves and fragrant herbs, creating a light and satisfying meal.

Ingredients: 500g pork belly, thinly sliced. 1 onion, thinly sliced. 4 cloves garlic, minced. 3 tablespoons fish sauce. 2 tablespoons soy sauce. 2 tablespoons brown sugar. 1 tablespoon vegetable oil. 1 teaspoon black pepper. 1 head lettuce, leaves separated. Fresh herbs such as cilantro, mint, and Thai basil for garnish. Rice vermicelli noodles, cooked optional.

Instructions: In a bowl, mix fish sauce, soy sauce, brown sugar, and black pepper. Heat vegetable oil in a skillet over medium heat. Add onion and garlic, saut until fragrant. Add pork slices to the skillet, cook until browned. Pour the sauce mixture over the pork, stir well to coat evenly. Cook until the sauce thickens and caramelizes. Remove from heat. Serve the caramel pork with lettuce leaves, fresh herbs, and cooked rice vermicelli noodles if desired. To assemble, place a spoonful of caramel pork onto a lettuce leaf, add fresh herbs, and rice vermicelli noodles. Roll up and enjoy!

Prep Time: 20 minutes

Cook Time: 20 minutes