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Summer BBQ Recipe-Stuffed Jalapeno Peppers

June 14th, 2013 by Yolanda

Jalapeno Peppers Stuffed with CornbreadJalapeno Peppers
(For 6 servings)

Prep time: 15 min
Cooking Time: 18 min
Difficulty: easy

12 fresh Jalapenos, medium or large
1 box cornbread mix, 8.5 ounces (honey or original)
1 egg
1/3 cup milk
1 cup shredded Cheddar cheese
1 cup corn, fresh or canned
1. Preheat the oven to 400º F.

2. Rinse the peppers and pat dry with paper towels. Slice each pepper down the center and carefully remove all the seeds and veins. Set aside.

3. In a medium bowl, prepare the cornbread according to the box instructions. Drain the corn well if using canned, add the corn and Cheddar to the cornbread mixture and mix well.

4. Fill each jalapeno half with batter and place on a baking sheet. Bake for about 15 to 18 minutes, or until the cornbread is firm and cooked through.

5. Serve with tomato salsa.

Get Your Grill On!

June 14th, 2013 by Kelsey

Sprinklers….start your grills!
One of my favorite parts of summer aside from the longer days, great weather, and beach days is grilling. Grilling can be so healthy and most of the time includes little to no clean up. These are a few of my favorite recipes from the grill so far this season:

Grilled Veggie Kabob Salad

Ingredients:veggie kabob

  • Wooden skewers soaked in water for at least an hour
  • Your favorite assorted veggies cut into 1inch cubes (eggplant, zucchini, tomatoes, onion, ect.)
  • 1 bag of mixed green lettuce
  • 1 container of pesto
  • juice of 1 lemon
  • 3 T olive oil
  • salt and pepper

Directions:  Place veggies on skewers and fill until there is almost no space left of the ends of the skewer. Season with olive oil, salt, and pepper then place of a medium high pre-heated grill. Grill the skewers about 4 minutes of each side or until veggies are cooked. Meanwhile toss lettuce with 1T olive oil, lemon juice, salt, and pepper. Place salad on a large platter or in a shallow bowl top with skewers and spoon pesto sauce over the dish, serve immediately.



Grilled Steak Salad:

  • 3T red wine vinegar
  • 3T olive oil
  • 3T chopped fresh parsley and chives
  • 1 garlic cube minced
  • 3 cups mixed green lettuce
  • 1 ear of corn
  • 1 zucchini
  • 10 flank steak seasoned with salt and pepper
  • 1T olive oil
  • salt and pepper


Mix first 4 ingredients season with salt and pepper and let marinade. Preheat grill to medium high Place steak on grill cook about 4 minutes on each side. Rub vegetables with olive oil, salt, and pepper grill 3 minutes on each side. Cut corn of the cob, cube the zucchini, slice the steak, place in a bowl with lettuce and dressing toss to combine and enjoy.


Grilled Salmon Pocketsgrilled salmon pocket


  • 2 large tomatoes diced
  • ¼ capers drained
  • 2 garlic cloves minced
  • 3T chopped basil
  • 1T chopped thyme
  • zest of 1 lemon
  • 4 6oz center cut salmon filets
  • ¼ olive oil
  • salt and pepper


Heat grill to high, toss together in a bowl the first 6 ingredients. Meanwhile take a 12X18in piece of tinfoil and place salmon in the center, season with salt and pepper then top with ¼ of the tomato mixture then fold the foil so it is sealed tightly. Repeat with remaining fish, place pouches on grill and cover with lid. Cook about 8-10 minutes serve with lemon wedges


Grilled Loaded Turkey Burgers


12oz lean ground turkey
1.4 onion grated
½ zucchini grated and drained
2 garlic cloves minced
¼ jalapeno diced
2T chopped cilantro
3T chopped red bell pepper
1t cumin
1t ground coriander
½t smoked paprika
salt and pepper


Mix everything together and form 2 patties, place of medium high grill and cook 5 minutes per side or until cooked all the way through. Serve on a thin whole wheat bun or over a small salad


Grilled Honey Nectarines


  • 1/3 cup honey
  • 2T balsamic vinegar
  • 1/2t vanilla extractgrilled honey nectarines
  • pinch cinnamon
  • salt and pepper
  • 4 semi ripe nectarines halved and remove pits
  • 1/2cup Greek yogurt
  • 1T honey


Preheat grill to medium, mix first 5 ingredients and brush nectarines with glaze and place on grill. Grill about 4 minutes per side place on platter and drizzle with remaining honey glaze then top with yogurt and honey. Serve immediately

Don’t forget to sprinkle….cheers to a delicious grilling season.


Chef Kelsey

Summer BBQ Recipe-Grilled Shrimp Panzanella Salad

June 13th, 2013 by Yolanda

Grilled Shrimp Panzanella Salad
(For 4 servings)Grilled Shrimp Panzanella

Prep time: 20 min
Grilling Time:
6 min

1/3 cup white balsamic vinegar
1/2 cup good-quality olive oil
1 clove garlic, peeled and minced
1/4 teaspoon salt
Freshly cracked black pepper, to test
1/4 cup fresh basil, finely chopped
1 pound large raw shrimp, peeled and deveined; tails left intact
6 slices day-old peasant-style bread
1 ripe tomato, rinsed; trimmed and cut into wedges
1/2 pound red cherry tomatoes
1/2 pound yellow cocktail tomatoes
1 small cucumber, rinsed and thinly sliced
1 small red onion, peeled and sliced
1 green bell pepper, rinsed; trimmed and thinly sliced
1/3 cup kalamata olives, pitted
2 tablespoons grated Parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste


  •  Preheat grill to medium-high heat.
  • In a medium bowl, combine vinegar, olive oil, garlic, salt, pepper and basil. Whisk to incorporate.
  • Toss shrimp with 2 tablespoons of vinaigrette. Grill shrimp, covered, for about 2 minutes on each side or until the shrimp are firm and pink. Grill bread slices until toasted, about 1 minute per side.
  • Roughly cut toasted bread into bite-size pieces. In a large bowl, combine bread, shrimp, tomatoes, cucumber, onion, peppers, and olives. Drizzle with the remaining vinaigrette and toss well. Season to taste with Parmesan cheese, salt and pepper. Serve at room temperature or chilled.

Nutritional information:
Calories: 615
Total Fat: 35 g
Total Carbohydrate: 44 g
Total Sugars: 5.3 g
Total Fiber: 3.6 g

Summer BBQ Recipe- Cedar Plank Halibut

June 13th, 2013 by Yolanda

Cedar Planked Halibut with Avocado Dipping Sauce and Tortillas
(For 4 servings)

Prep time: 25 minCedar Planked Recipe
Soaking Time: 2 h
Grilling Time: 25 min
Difficulty: medium

1 cedar grilling plank, (approx. 15 x 8 1/2 x 3/8-inch)
4 halibut fillets, 6 ounces each
2 tablespoons olive oil
1 tablespoon fresh lime juice
Freshly ground black pepper, to taste
Salt, to taste
1/4 cup fresh chopped cilantro
2 scallions, rinsed and chopped
1 jalapeno chile pepper, rinsed; seeded and sliced into thin rings

For Avocado Chipotle Dipping Sauce:
1/4 cup mayonnaisse
3/4 cup reduced-fat sour cream
1 ripe avocado, peeled and diced
1 clove garlic
1 chipotle pepper in adobo
2 tablespoons fresh lime juice
1/4 teaspoon chili powder, plus extra for dusting
1 pinch salt

In Addition:
1 tablespoon olive oil, for brushing
4 whole wheat tortillas
Fresh limes, cut into wedges for serving


  • Immerse and soak the cedar plank in salted water for at least 2 hours or overnight; wipe excess water away.
  • Preheat the grill for indirect grilling and heat to medium-high.
  • Rinse the halibut under cold running water and pat completely dry with paper towels. Combine the olive oil and lime juice and lightly brush both sides of the fillets. Generously season both sides with salt and pepper. Lay the halibut fillets on the prepared plank and sprinkle cilantro, scallions and jalapenos over the fillets.
  • Place the cedar plank in the center of the grill grate, away from the heat. Cover the grill and cook for 15 to 25 minutes, or until the fish is cooked through or until desired degree of doneness. Check the plank occasionally and mist with water if edges start to catch fire.
  • Remove plank from grill, tent lightly with aluminum foil and let rest for about 10 minutes.

For Avocado Chipotle Dipping Sauce:

Place all ingredients in a food processor and pulse until smooth and creamy. Transfer to serving dish and dust lightly or to taste with chili powder.

To Serve:

Lightly brush both sides of the tortillas with olive oil, place on hot grill and toast both sides lightly. Cut tortillas into wedges; divide fish among plates and serve with tortillas, dipping sauce and fresh lime wedges.

Nutritional information:
Total Calories: 676.2 per serving
Total Fat: 39.7 g
Carbohydrates 29.8 g
Total Sugar 1.5 g
Total Fiber 5.6 g

Summer BBQ Recipe-Grilled Potatoes

June 13th, 2013 by Guest Blogger

Grilled Potatoes
(For 7 Servings)

Prep time: 20mins
Cooking Time: 20-25 mins
Difficulty: easy
2 tablespoons olive oil
1 tablespoon barbecue seasoning
2 garlic cloves, minced
2 teaspoons lemon juice
1-1/2 pounds small potatoes, quartered

2/3 cup Hidden Valley® Ranch
4 teaspoons bacon bits
2 teaspoons minced chives
Dash hot pepper sauce

1.In a large bowl, combine the oil, barbecue seasoning, garlic and lemon juice.
2. Add the potatoes; toss to coat.
3. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Fold foil around the potato mixture and seal tightly.
4. Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender.
5. In a small bowl, combine the sauce ingredients. Serve with potatoes.

Nutrition Facts:
(3/4 cup potatoes with 2 tablespoons sauce equals)

Calories: 365
Total Fat: 23 g
Carbohydrate: 37 g
Fiber: 3 g
Protein:  4 g

Summer BBQ Recipe-Avocado Salad

June 13th, 2013 by Yolanda

Avocado SaladAvocado Salad


1 package (10 ounces) fresh spinach, trimmed
3/4 cup dried cranberries
2 green onions, sliced
1/4 cup sugar
1 teaspoon dried minced onion
3/4 teaspoon poppy seeds
1/8 teaspoon paprika
2 tablespoons white wine vinegar
2 tablespoons cider vinegar
1/4 cup vegetable oil
3/4 cup sliced almonds


In a large salad bowl, toss spinach, cranberries and green onions.
In a small bowl, combine sugar, onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over salad. Sprinkle with almonds; toss to coat

 Nutrition Facts1 serving (1 cup) equals 121 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 19 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Summer BBQ Recipe-Grilled Peach Salad

June 13th, 2013 by Yolanda

Grilled Peach Salad  Servings: 4 servings Prep Time: 15 min Cook Time: 4 min

IngredientsGrilled Peach Salad

3 tablespoons rice wine vinegar
1 tablespoon Dijon mustard
1/3 cup olive oil
1/2 teaspoon salt
3 peaches, pits removed and cut into wedges
1 tablespoon olive oil
1 teaspoon salt
5 cups mesclun greens mix
1/2 cup chopped pecans
1/3 cup crumbled feta cheese

Dressing: 3 tablespoons rice wine vinegar 1 tablespoon Dijon mustard 1/3 cup olive oil 1/2 teaspoon salt Salad: 3 peaches, pits removed and cut into wedges 1 tablespoon olive oil 1 teaspoon salt 5 cups mesclun greens mix or baby spinach 1/2 cup chopped pecans 1/3 cup crumbled feta cheese


Combine the rice wine vinegar and Dijon in a small bowl. Slowly pour the olive into the bowl, whisking constantly to emulsify. Season with salt. Salad: Place the peaches in a bowl and drizzle with olive oil. Sprinkle with salt and toss well. Place on the grill and cook for 1 to 2 minutes on each side.  Place the mesclun mix in a large bowl. Add chopped pecans, feta, and cooked peaches. Drizzle salad with dressing and toss to coat.

Summer BBQ Recipe-Grilled Mexican Style Corn on the Cob

June 3rd, 2013 by Yolanda

Grilled Mexican Style Corn on the CobGrilled Mexican Corn
(For 6 servings)

Prep time: 20 min
Cooking Time: 10 min
Difficulty: easy


1/4 cup reduced fat mayonnaise
2 tablespoons butter, softened
1 teaspoon paprika
1/3 cup queso fresco
1 teaspoon fresh lime zest
1/3 cup fresh cilantro, finely chopped
6 ears fresh corn, shucked
1 lime, cut into wedges
Lemon pepper and chili powder to taste


  • In a small bowl, combine mayonnaise, butter, paprika, queso fresco, lime zest, lemon pepper, chili, and cilantro. Mix well. Cover and refrigerate until ready to use.
  • Heat grill to medium-high heat. Remove any silk from the corn. Soak corn in cold water for about 5 minutes.
  • Grill corn for about 10 minutes, turning occasionally, or until corn is tender and lightly charred.
  • Remove corn from grill and generously brush with mayonnaise mixture. Serve with lime wedges.

Nutritional information:
Calories: 196.2
Total Fat: 11.6 g
Total Carbohydrate: 20.3 g
Total Sugars: 4.2 g
Total Fiber: 2.9 g

Summer BBQ Recipe-Chicken Kabobs

June 3rd, 2013 by Yolanda

Chicken Shish KabobChicken Kabobs

Prep Time:15mins    Cook Time:9 minutes


2 lb boneless skinless chicken breasts
2 Red Bell Peppers
2 Yellow Peppers
1 Onion thinly slices
1/2 c fresh lemon juice
1/3 c. extra virgin olive oil
4 cloves garlic chopped
1/2 tsp salt
½ black pepper


Cut chicken and bell peppers into 1 inch cubes. Place in a plastic bag set in a shallow dish.
In a small bowl, stir together the lemon juice, veg. oil, garlic, salt and pepper. Pour over the chicken. Close the bag. Cover and chill chicken and vegetables for 1 hour.
Pour Marinade into a small bowl.  Place chicken and vegetable on skewer.
Once meat has been put on skewer place the assembled kabobs on grill rack directly over medium coals. Grill, uncovered, for 5 min. Turn kabobs, brush with marinade and grill for 7 to 9 min more or possibly till chicken is no longer pink. (To test for medium heat, you should be able to hold your hand over the heat of the grill at the height of the food for 4 seconds before having to pull away. Serve 6

Nutritional Information: Per Serving
 Calories: 223g, Calories: 118g, Fat: 13.34g, Cholesterol: 57mg, Sodium: 258mg, Carbohydrates: 2.26g, Protein: 22.87g

Summer BBQ Recipe-Lemon Quinoa Chickpea Salad

June 3rd, 2013 by Yolanda

Lemon Quinoa (Cilantro) Chickpea Saladlemon quinoa avocado salad

  • 1/2 C. dry quinoa
  • 2 C. vegetable broth
  • 1 can garbanzo beans (drained and rinsed)
  • 1 c. cherry tomatoes cut in half
  • 2 avocados diced
  • 2 C. spinach
  • 1 bunch cilantro
  • 1/4 C. onion
  • 2 small cloves garlic

For the dressing:

  • Juice of 2 lemons
  • zest of 1 lemon
  • 2 tsp. dijon mustard
  • 2 tsp. olive oil
  • 1 tsp. agave nectar
  • 1/2 tsp. cumin
  • dash of salt and pepper

Cook the quinoa according to the box instructions, then let cool.  You can also buy pre-made Quinoa that only requires a quick nuke in the microwave at some stores.  Using either a  food processor or a knife, chopped up the garlic, spinach and onion.   Put all the ingredients together in a large, and pour the dressing on top and you are done!  Season with pepper if needed and let chill in the fridge for at least 2 hours before serving to let the flavors blend together.  Yummy goodness!