Are there any dad’s out there that don’t love to eat? We don’t think so! Here are a few healthy and delicious meals that we know dad will love, and are easy to make:
Grilled Filet Mignon with Herb Butter and Texas Toast
This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.
Makes: 4 servings
Total Time: 45 minutes
- 1 tablespoon whipped or regular butter, slightly softened
- 3 teaspoons extra-virgin olive oil, divided
- 1 tablespoon minced fresh chives, or shallot
- 1 tablespoon capers, rinsed and chopped
- 3 teaspoons minced fresh marjoram, or oregano, divided
- 1 teaspoon freshly grated lemon zest, divided
- 1 teaspoon lemon juice
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon minced fresh rosemary
- 2 cloves garlic, (1 minced, 1 peeled and halved)
- 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
- 4 slices whole-grain bread
- 4 cups watercress, trimmed and chopped
- Preheat grill to high.
- Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons of oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
- Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
- Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
*Best paired with a Cabernet Sauvignon or Merlot
Grilled Eggplant with Ricotta Salata
Total Time: 22 min
Prep Time: 15 min
Cook Time: 7 min
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh oregano leaves
- 2 (about 1 1/2 pounds each) eggplants, cut lengthwise into 1/2-inch- thick slices
- Nonstick cooking spray
- 1/2 teaspoons salt
- 1/4 teaspoons coarsely ground pepper
- 1 ounce (1/4 cup) ricotta salata or feta cheese, crumbled
- 2 plum tomatoes, cut into 1/2-inch dices
- Lemon wedges
- Oregano sprigs, for garnish
- Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
- Meanwhile, in small saucepan, heat oil over medium heat until hot but not smoking. Remove saucepan from heat; add 2 teaspoons oregano. Let steep until ready to serve.
- Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper. Place eggplant on hot grill rack. Cover grill and cook eggplant 7 to 10 minutes or until tender and browned, turning over once.
- Transfer eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges. Garnish with oregano sprigs.
*Best paired with a Chardonnay
Spicy Chicken Breasts with Pepper Peach Relish
This summery entree is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers.
Prep time: 20 mins
Grill time: 15 mins
- 1/2 teaspoon salt
- 1/4 teaspoon (each) of ground cinnamon, cloves and nutmeg
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 cup peach preserves
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 2 medium peaches, peeled and finely chopped
- 1/3 cup finely chopped sweet red pepper
- 1/3 cup finely chopped green pepper
- 1 green onion, finely chopped
- 2 tablespoons minced fresh mint
- Combine salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In a small bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish. Yield: 4 servings.
*Best paired with a Riesling
Maple-Mustard Grilled Salmon
Grilling is an easy and fast way to cook salmon; a sweet-tangy slathering of maple syrup and mustard complements the fish’s meatiness. Making the glaze right on the grill means you don’t even have to turn on the stove. For a light, healthy alfresco dinner, serve this with some grilled corn on the cob.
For the glaze:
- 1/3 cup maple syrup
- 3 tablespoons whole-grain mustard
- 1 teaspoon cider vinegar
- 1/2 teaspoon finely chopped fresh thyme leaves
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For the fish:
- 4 (6-ounce) skin-on salmon fillets
- Vegetable oil, for oiling the grill and the fish
- Kosher salt
- Freshly ground black pepper
- Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
- Meanwhile, place all of the glaze ingredients in a medium oven-safe frying pan and whisk until combined.
- When the grill is ready, place the frying pan on the grill, cover the grill, and cook until the glaze just comes to a boil, about 3 to 4 minutes. Using a hot pad or dry towel, remove the pan from the grill; set aside.
- Pat the salmon dry with paper towels. Brush both sides of the fillets with vegetable oil and season both sides generously with salt and pepper.
- Rub the grill grates with a towel dipped in oil. Place the salmon on the grill skin-side down, cover the grill, and cook undisturbed until grill marks appear and the skin is starting to crisp, about 2 to 3 minutes. Using a flat spatula, carefully flip the fillets over and brush the skin with some of the glaze. Cover the grill and continue to cook until the salmon is just opaque in the center, about 2 to 4 minutes more. Transfer to a serving plate and serve immediately, passing the remaining glaze on the side.
*Best paired with a Chardonnay or Pinot Grigio
Featured Image: lenouvelhotel.com