NutriFit: Summer Recipe Contest

Here is the compilation of all the recipe entries for our NutriFit Bonus Challenge. I included many of the side comments you included in your emails as well. Browse through, make some, try some, and then leave your vote in the comments section.

You may have 1 vote for each category: appetizers, salads, main, and side

4 votes total. Yes, you may vote for yourself and yes, you may vote for your team; but no, you don't have to nor should you if something else looks better or tastes better to you.

Just leave a comment with 4 names and that will count. We will also open this up to the rest of the box as well for more voting. So for those of you who are not part of NutriFit, the only guidelines the participants were given were the following: Share your favorite summer recipe in one of 4 categories: appetizer, salad, main, side, and it needs to have a fruit or veggie in it.

If you don't know how to leave a comment, click here.

Can't wait to include some of these in my menu this week!

APPETIZERS

Charise Preston

Grilled Zucchini and Summer Squash with Yogurt Cumin Sauce

Ingredients

1 cup plain Greek yogurt

1 Tablespoon tahini (found by peanut butter)

2 Tablespoon freshly squeezed lemon juice

3/4 teaspoon roasted ground cumin

1-2 garlic cloves finely minced

About 4-5 zucchini and summer squash, sliced lengthwise

4 Tablespoons olive oil (divided)

Sea salt and freshly ground pepper to taste

¼ cup chopped parsley

Instructions

Mix together the first 5 ingredients along with a pinch of salt and 2 Tablespoons of the olive oil. Set aside (I make this a day in advance so the flavors can marinate).

Heat broiler. Arrange vegetables in a single layer, cut side up on baking sheet. Brush on both sides with 2 tablespoons of oil and season with salt and pepper. Broil until deep golden brown, 8 to 10 minutes.

Arrange coated vegetables on grill rack (over medium-high heat); grill vegetables 8 minutes or until just tender, turning once. Season with salt and pepper to taste

Place vegetables on a platter. Sprinkle with chopped parsley. Serve with sauce.

Crystal Keele

Home Made Salsa

Warner Mathews

Appetizer: Bacon wrapped pineapple with scallions accompanied by Mango Margarita!

Bacon wrapped pineapple: Wrap piece of bacon around pineapple chunk, secure with toothpick and simply grill til bacon is crispy to your liking and top with chopped scallions.

Margarita: 1/2 c frozen mango chunks, ice cubes, 2 ounces tequila, juice of 1/2 lemon and squeeze of lime. Fill blender with ice, blend and garnish with sliced strawberries. Packed with nutritious fruit ;)

Kim Kirby

Salsa

Juice of 2 limes

2 tomatoes, diced

1 bunch of fresh cilantro, finely chopped

2 avocados, diced

2 cans white corn, drained

2 cans black-eyed peas

Prepared Italian Dressing

(We like Good Seasons)

Add all ingredients; dressing goes last. Use amount needed to make it to your liking we use about 4 to 6 oz. Goes great with corn chips or over chicken.

Whitney McKell

Lettuce Wraps

Grill marinated chicken in sesame ginger low-fat dressing. Cut up red and green bell peppers, cucumbers, carrots, and sprouts. Put together in "butter" brand lettuce leaves. Add extra dressing if needed. Heavenly!

SALADS

Emily Blackham

Zupas "Nuts About Berries"

Nuts about Berries Salad (Zupas)

raspberries
blueberries
strawberries
blackberries
cinnamon almonds
chopped romaine lettuce
poppyseed dressing

Poppyseed Dressing:

1/2 c. Heinz gourmet Salad vinegar or apple cider vinegar
1 t. dry mustard powder
3/4 inch slice purple onion minced fine
1/2 t. salt
1 T. poppy seeds
1/2 c. sugar
1 c. vegetable oil

blend all together

Mix all the ingredients together. I cut up the strawberries but left the rest of the berries whole. To make the cinnamon almonds, I used almond slices and tossed it with brown sugar and cinnamon to coat and then toasted them. Again, mix as much or as little dressing as you want. This also makes about 2 cups of dressing. So yummy.

Cindy Felt

Asian Cabbage Salad

Karen Burnett

Thai Quinoa Salad w/ Fresh Herbs & Lime Vinaigrette

Ingredients

For the Salad

1 cup quinoa, rinsed (or pre-washed)

1/2 teaspoon salt

1 red bell pepper, cut into bite-sized strips

1 carrot, peeled and grated

1 English cucumber, seeded and diced

2 scallions, white and green parts, finely sliced

1/4 cup freshly chopped cilantro

2 tablespoons fresh chopped mint or basil (optional)

For the Dressing

1/4 cup freshly squeezed lime juice, from 3-4 limes

2-1/2 teaspoons Asian fish sauce

1-1/2 tablespoons vegetable oil

2 tablespoons sugar

1/4 teaspoon crushed red pepper flakes (use less if you don't like heat)

Instructions

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. You'll know it is done when the little "tails" sprout from the grains. (If necessary add 1-2 tablespoons more water if the quinoa is not cooked by the time all the liquid is absorbed.) Transfer to a serving bowl and let cool in the refrigerator.

In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.

Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary (I usually add a bit more of all). Chill in the refrigerator until ready to serve. This salad keeps well for several days in the fridge.

Steve Avery

Savery Summer Pasta Salad

This is my fave summer pasta salad! It gets even better when the garden veggies get ripe! The below recipe makes a really big bowl! One can size to accommodate hunger or crowd. The beauty of this is that one can add whatever veggies they like! I think it's the dressing and seasoning that pulls it all together. This is guaranteed to power one thru a 5K. ;)

Savery Summer Pasta Salad

18 oz. dry pasta (I like Ronzoni Garden Delight pasta)

2 bell peppers (taste and color to preference)

1 large cucumber

4 medium size tomatoes

1 package of Good Seasons Zesty Italian dressing (the dry kind, mix with oil, vinegary and water)

Shaker of McCormick Salad Supreme seasoning

1 Tbsp Pepper

1 tsp Cilantro

Salt, if you like

--Boil pasta al dente.

--Rinse pasta thoroughly with cold water.

--Cut up veggies how you like.

--Add 1/3 pasta to large bowl.

--Add about 1/3 of dressing (once mixed) on top of pasta.

--Sprinkle with McCormick Salad Supreme seasoning, some pepper, and some cilantro.

--Add a layer of veggies.

--Add another 1/3 layer of pasta.

--Add another 1/3 layer of dressing.

--Sprinkle with Salad Supreme seasoning, some pepper.

--Add a layer of veggies.

--Add another 1/3 layer of pasta.

--Add another 1/3 layer of dressing.

--Sprinkle with Salad Supreme seasoning, some pepper, and some cilantro.

--Cover and put in fridge to chill.

--Once very chilled, mix thoroughly with a big spoon.

--Now get ready for the yummy awesomeness!!! Enjoy!!!! (add salt and pepper to taste, cuz the Bam! is already in there).

--Very easy to add some browned, cubed chicken to this to make it a meal!! which is definitely 10K, maybe 13.1 worthy. :)

Laura Mathews

Grilled Salad accompanied by a Pina Colada

Grilled Salad: Cut head of romaine lengthwise and drizzle with olive oil, salt and pepper on each half. Place on grill for about 2 minutes (til you get nice grill marks). Drizzle each cooked half with balsamic or Paul Newmans Lite Balsamic also works great. Top with fave veggies! We love olives, sweet peppers, feta and diced cucumbers. Chop and eat.

Piña Colada: 1/2 c Rum, 1/2 coconut cream, 1/4 c Coconut milk, 1/4 c pineapple chunks, ice cubes, fill blender with ice, blend, garnish with pineapple spear and enjoy!

Becky Headrick

Strawberry Bacon Salad

Kim Watson

Carrot Salad

My recipe is a summer favorite for picnics and family bbq's. It's easy and a great way to use my garden carrots and herbs. Hint: grate the carrots by hand; a food processor extracts a lot of liquid and will make the carrots too soft.

3 cups grated carrots

3/4 cup dry-roasted unsalted peanuts

3 tablespoons minced fresh parsley

2 tablespoons finely chopped fresh mint

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 1/2 teaspoons sugar

1/4 teaspoon salt

Toss together carrots, peanuts, parsley and mint.

In a separate bowl mix oil, lemon juice, sugar, salt. Pour dressing on salad and toss until coated.

Let salad stand 20 min before serving or refrigerate and serve within 2 days.

Dianne Knight

Cucumber, Tomato, and Onion Salad

Ingredients

1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced 1 pint

cherry tomatoes, halved 1/2 Vidalia onion, very thinly sliced 2 tablespoons

chopped fresh parsley leaves 1 tablespoon apple cider vinegar 1

tablespoon olive oil Salt and freshly ground black pepper

Directions

In a large serving bowl, toss together the cucumbers, cherry tomatoes,

onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad

stand for 10 minutes before serving.

I make this a lot when we are grilling chicken, ribs or fish outside on the

BBQ,,,is really easy, quick, refreshing, and a nice change from lettuce

salads. And most of it comes from our garden, which makes it even better!

Taylor & Sophia Hakes

Mango Shrimp Avocado Salad

6 Mangos cubed

5 Avocados cubed

2lbs Shrimp tail off

1 Cilantro bundle, chopped.

4 Green Onions

3 Limes ( juice )

1tbsp Red Pepper Flakes

In large bowl add all ingredients.

MAIN DISH

Larry Knight

Tequila Lime Grilled Mahi-Mahi Island Style served with a Super Cold Summer Shanty

Open favorite ice cold beverage and start grill on high, we will be grilling at 400 degrees.
Sip beverage.
With a paper towel pat down fillets until dry.
Light coat with extra virgin olive oil.
More bev,
Sprinkle with a healthy dose of Sportsmans gourmet tequila honey lime rub. Rub in on both sides of fillet and let sit until first beverage is gone. Open second and place fish in hot grill.
When the edges are turning white flip the fillet and squeeze a quarter fresh lime over it and close the lid.
Enjoy your drink for about 5 minutes.
Remove from the grill and let stand for about 5 minutes.
The fish should be flakey yet shiny.... Sprinkle with a little fresh lime and eat barefoot... Island style !

Serve with tomatoes, oranges, pineapple, fresh lemons (grilled or fresh)

This also makes a great fish taco! I do love a good fish taco!!!! (then you add some cabbage, avocado, cilantro and grilled pineapple on the side. DEEEElish.

Sorry the details are a little sketchy, probably the beverages.

Tania's Chili

1 lb. of ground hamburger or ground turkey (brown and drain

1 whole medium white onion diced

1-2 Tbsp. of dice jalapeños

Combine all, the above, together in a pot and cook.

When browned add the following.

1 can (14 ½ oz.) diced tomatoes, or 3 diced fresh is the other option

1 can (3 lb. 5 oz.) pork and beans

1 can (15 ¼ oz.) kidney beans (I usually drain mine before adding)

1 Pkg. western family chili seasoning

About 2 cups of water

Simmer about 15-20 minutes and serve.

If you would like, you can garnish the chili with shredded cheese.

Makes about 4-5 servings

Dr. Steve

Healthy Asian Stir-Fry

2 skinned chicken breast cut in one in. pieces

2 tbl spoons sesame oil

2 tbl spoons soy sauce

1 tbl spoon of oyster flavored sauce

1/2 c fat free chicken broth

1 packet of nu-stevia artificial sweetner

1c cauliflower florets

1c broccoli florets

1/2c baby carrots

1/4c fresh mushrooms

sesame seeds, pumpkin seeds, or sunflower seeds (raw and unsalted)

Brown the chicken in the sesame seed oil and place to the side of the wok. Add all the wet ingredients, and the vegetables and cover until tender. Mix everything together and add as much of the seeks as you would like. I like to serve it over asian soy noodles. No carbs or calories. You can also add any vegetables you want, these are just my favorite. Takes about 15 min. to prepare and serves 2-3 people.

Stacey Minion

Grilled Salmon & Chicken

Salmon with garlic herb seasoning, chicken with lemon pepper seasoning, cantaloupe, watermelon, grapes, strawberries, summer squash , zucchini, and roasted potatoes cooked in 1 tablespoon of olive oil with red onions and salt and pepper.

Steve & Lori Lane

Marinated Steak & Veggies

Marinate steak and veggies in a mixture of olive oil, soy sauce, green onions, fresh garlic, salt and pepper. Grill to perfection and serve with fresh strawberries!

Mitch Turner

BLT w/ Bonus Side

Two pieces of wheat toast

thick cut bacon

fresh tomatoes

crisp romaine lettuce

Olive oil mayo

Bonus side:

Fresh peach slices

raw sugar - sprinkle liberally

Anna Williams

Spice rubbed filet with sherry vinegar steak sauce and cilantro coulis

(Her husband made up the recipe and sauces too!)

Filet minion, 8 oz. cut with the fat trimmed

1 sweet white onion, sliced

1 red bell pepper, sliced

Sherry vinegar sauce:

· Sherry vinegar, 2 Tbsp.

· Olive oil, 2 Tbsp.

· Stone ground mustard, 1 Tbsp.

· Roasted red bell pepper, ¼ of 1 pepper

· Ground coriander, 1 tsp.

· Freshly ground sea salt, 1 tsp.

· Freshly ground black pepper, 1 tsp.

· Worcestershire, 1 Tbsp.

Cilantro coulis

· Cilantro leaves, minced, 1 Tbsp.

· Sherry vinegar, 1 tsp.

· Olive oil, 1 Tbsp.

· Freshly ground sea salt, 1/4 tsp.

· Freshly ground black pepper, 1/4 tsp.

Spice rub

· Ground mustard, 1 tsp.

· Ground coriander, 1 tsp.

· Freshly ground sea salt, 1 tsp.

· Freshly ground black pepper, 1 tsp.

Vegetables

· Sweat white onion, sliced

· Red bell pepper, sliced

· Garlic clove, minced, 1 clove

· Freshly ground sea salt, 1 tsp.

· Freshly ground black pepper, 1 tsp.

To make the sherry vinegar sauce, combine all ingredients in a blender (we use a Magic Bullet) and blend until smooth. Adjust seasoning as desired. Set aside.

Combine the Cilantro coulis ingredients and mix until thoroughly incorporated. Set aside.

Mix the spice rub ingredients together and poor onto a flat surface (cutting board). Rub the filet into the spice rub and pat until it coats all sides. Heat a pan to high and sear the meat on all sides. Reduce the heat to low and cook to your desired temperature. (Ideally, filet is served medium). Let the meat rest for 5-10 minutes to allow the juices to cool (this way they won’t run out when you cut the meat).

While the meat is resting, sauté the vegetables in a pan with the salt, pepper, and garlic. Cook until the vegetables begin to caramelize (turn slightly brown on the outside).

Dress the meat on a plate with the sherry vinegar steak sauce and small drops of the cilantro coulis. Place the vegetables over the meat and enjoy!

SIDE DISH

Sonnet Gunter

Green Smoothie

Being on the road for a week, I didn't know if I could participate in this bonus challenge. Then it hit me, my go-to summer treat that is really year round is my green smoothie. Here I am on vacation driving through Montana and I have brought my blendtec with me. As well as a giant bag of Costco spinach, kale, bananas, and blueberries. Here's the "recipe" I used today:

1 cup water
2-3 cups kale
7 cups spinach

Blend the above really well and then add:
1 banana
I cup frozen blueberries
1-2 cups ice depending on how thick you like it

If it's a little earthy from the kale, I will add a few liquid stevia drops

Lia Anderson

Grilled Portobella Mushrooms with Tomatoes and Fresh Mozzarella

3 Tbsp Olive Oil, plus extra for greasing the grill (I just use olive oil spray for that).

4 Large Portobella Mushrooms (about 5 inches in diameter) stemmed.

Salt and Pepper

3 Tbsp Olive Oil, plus extra for drizzling.

2 cloves of garlic minced.

3 small to medium sized vine ripened tomatoes cut into 1/2 inch pieces.

8 ounces fresh water packed mozzarella , drained and cut into 1/2 inch pieces

1/4 c. chopped fresh basil leaves

Prepare the BBQ at medium-high heat.

Drizzle (I just do quick sprays) 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking (I spray). Grill until the mushrooms are heated through and tender., about 5 minutes per side.

Meanwhile, whisk the olive oil and garlic in a medium bowl and blend. Add the tomatoes, cheese and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra virgin olive oil to finish.

Scott Watson

BBQ Veggies

Cut up a variety of veggies, zucchini, onions, peppers etc. Tossed in olive oil and seasoned to taste with tones citrus grill seasoning . Lightly grilled on BBQ in a basket then enjoy.

Shannon Smith

Corn on the Cob

I was told by Kuwahara years ago to just boil my corn for three minutes.

Recipe:
Buy corn on the cob from Kuwahara.
Boil for three minutes.
Individually wrap in tin foil.
Put in cooler.
Take to barbecue.
Bring salt, pepper, butter or any other fun things to flavor the corn.

Buffy Woodbury

Grilled Portabella Sweet Caprese Mushrooms

Servings 4

4 Portebella Mushrooms (scoop out,save stems and all the insides then chop up)

2 Roma Tomatoes - chopped/diced (drain/try to get most liquid out)

2 Tbsp fresh basil

3 cloves minced garlic

1/4 C. Fresh Raspberries (chopped)

1/2 c. grated Mozzarella

Parmesan cheese (grated...just enough to sprinkle on Top)

1-2 Tbsp Balsalmic Vinegar

1-2 Tbsp Olive Oil

Salt (just a dash)

Pepper (to taste)

In a bowl combine diced tomatoes, chopped up mushroom stems/inside of shrooms), basil, mozzarella, Raspberries, garlic, balsamic vinegar, olive oil, salt and pepper. Mix together well. Place this stuffing mixture inside of mushrooms. Top with Parm. Place on foil (I like to make a foil tent to lock steam in). Grill on indirect high heat for 10 mins. Then transfer to over and broil (just enough time to get parm pretty).

You can aslo bake these in the over at 350 or 15-20 mins (or until they look done)

Ty Preston

Brussels Sprouts w/Bacon

1 pound fresh Brussels sprouts, washed, trimmed and halved
4 slices bacon, chopped(if using precooked bacon, add 2 T olive oil.)
2 garlic cloves, minced
1/2 c chicken broth
1/2 T balsamic vinegar
Salt and pepper

Partially cook Brussels sprouts in pot of salted water, 4 minutes, drain.
Meanwhile, add bacon and saute until beginning to crisp, about 3 minutes.
Add garlic and saute for 2 minutes.
Add Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 8 minutes.
Season with salt and pepper to taste.
Add the broth and simmer until the broth reduces just enough to coat the sprouts, about 3 minutes.
Add 1/2 tablespoon balsamic vinegar and cook one minute.
Serve