Grilled Butter Tilapia

Tilapia is a great fish for those that don’t like the fishy flavor. Tilapia is also very healthy and adds very little fat to your diet. This recipe makes a delicious flavorful fish that has the added flavor of the herbs and fats of butter. You could substitute butter for coconut oil or avocado oil, you’d just need to add a small pinch of salt to help with flavor. Italian seasoning also consists of marjoram, oregano, thyme, basil, sage, rosemary, and parsley.

  1. Begin heating your grill to 350 F – 400 F.
  2. Place 2 fillets of Tilapia on a large piece of aluminum foil. Heavily sprinkle with Italian seasoning and add 3 Tbsp of butter. Seal your packet tightly.
  3. Place the packet onto the grill over a medium heat area. Close the grill and cook for 8 minutes. Using a spatula and thongs, remove the packet from the heat and transfer to serving plate. Carefully cut open packet and serve tilapia right away.

Grilled Zucchini

Zucchini is a plant where you only have to plant a couple, and soon you’ll be up to your nose in fruits! I didn’t grow up with zucchini, and I’m not a big fan of their texture. Because of this, when I get them, I have to come up with creative ways to try and enjoy them. This was of preparing zucchini was pretty good. I enjoyed it and made me think zucchinis aren’t that bad. It you aren’t a big fan of zucchinis, this is a good opportunity to try them with a different flavor and texture!

  1. Wash your zucchini. Place on a cutting board and cut them into quarters as long sticks.
  2. Heat your grill to a temperature of 300 F with the lid closed. Place the zucchini on the grates with an inside face down. Brush with oil, and sprinkle with Italian seasoning.
  3. Grill for 2-3 minutes, then flip to another inside face. Grill for another 2-3 minutes, then flip it to the back, and close lid for 10 minutes.
  4. Remove from grill and place on a serving plate. Serve right away.

Italian Chicken

As one of the meals I had a lot growing up, I find this dish to be nostalgic. Baking the chicken in italian dressing is a simple way to impart flavor into the chicken while also being a fast way to add the flavor. I was able to use the leftover italian dressing from my cucumbers in italian dressing. You can use any cut of chicken you like, I’m just used to either a breast or tenderloins. This dish can easily be made in bulk as well if you have many mouths to feed and stomachs to fill.

  1. Place your chicken in a bowl and cover it with Italian dressing.
  2. Heat the oven to 400 F.
  3. Once heated, transfer the chicken and Italian dressing into a baking dish.
  4. Bake for 30 minutes or until an internal temperature of 165 F is reached.

Fresh Bacon Chicken Patty

I made extra chicken patties the other day when I made the chicken parm sandwiches, and I had some bacon on hand, so I had to make this beauty. It’s a very simple sandwich, but it’s incredibly filling and the flavor is full while not being fatty or greasy. It would be great for lunch or dinner, and even a great option for a cookout.

  1. Cook chicken patties as recommended on packaging.
  2. Cook bacon to your desired texture.
  3. Toast bread
  4. Layer on toast, chicken patty, a slice of American cheese, a slice of bacon split in half. Add torn lettuce, top with ranch dressing. Add mayo to your top piece of bread, close sandwich and enjoy!

Picnic/Cookout Foods

Happy 4th, even if you don’t celebrate! I’ve been working on this list for a couple days, but as gatherings are being allowed again where I am, and as the summer continues to roll in, I figured it be a good opportunity to get you a list of some summer cookout or picnic foods. I’ve made four categories: main courses, sides, snacks, and desserts. The pictures are also in order as they are listed below!

Main Course