Summer is a time of welcomed change for many of our families. The grill gets turned on and the patio is where conversations begin. Dinner better be quick! As soon as it’s done, the next activity is rolling.
With 7 meal options per week, you’re sure to find something that will fit your schedule and preference.
We take pride in making the meals we produce here with our families. Seasonally loved! Below you will find 5 stellar grill marinades that will turn chicken or any protein up a notch!
If you make any of our meals, take a minute to snap a photo and hashtag us #mindfulmenu or @mindful.menu. We appreciate your support!
6 Tbsp. pure maple syrup, 6 Tbsp. balsamic vinegar, 1/2 tsp. sea salt and 1/2 tsp. ground pepper.
Honey Garlic: 1/4 cup lemon juice, 1/4 cup honey, 2 Tbsp. low sodium soy sauce (alt. coconut aminos), 2 minced garlic cloves.
Ranch: 2 cups light sour cream (alt. Greek Yogurt), 1 package ranch salad dressing mix, 4 tsp. lemon juice, 4 tsp. Worcestershire sauce, 2 tsp. celery salt, 2 tsp. paprika, 1 tsp. garlic salt and 1 tsp. black pepper.
Balsamic Mustard: 1 1/4 cups balsamic vinaigrette, 4 tsp. ground mustard, 2 tsp. Worcestershire sauce and 2 minced garlic cloves.
Tangy Barbecue: 1 cup barbecue sauce, 1/2 cup red cooking wine and 1/4 cup lemon juice.
BBQ Mango Tacos
1 fresh mango, seeded, peeled and diced
1/2 cup low sugar barbecue sauce
1/4 cup light mayonnaise
1 teaspoon lime zest
3 cups packaged coleslaw mix
4 green onions, thinly sliced
12 ounces fresh or frozen cod, thawed if frozen and patted dry
8 (6-inch) corn tortillas
1/2 cup guacamole
1/2 cup chopped fresh cilantro
*Place half the diced mango in a blender or food processor. Add barbecue sauce; puree until smooth.
*In a large bowl combine 2/3 cup of the barbecue sauce mixture, the mayonnaise and lime zest.
(Reserve the remaining 1/3 cup of the barbecue sauce mixture.) Add remaining diced mango, the coleslaw mix and green onions. Toss to coat. Cover and chill until ready to serve.
*To keep the fish from sticking to the grill, clean the hot grill rack with a brush or crumpled foil. Then,using tongs, grease it with a folded and oiled paper towel.
*Grill fish on the greased rack of a covered charcoal or gas grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes when tested with a fork. Brush generously with the reserved 1/3 cup barbecue sauce mixture during the last 2 minutes of grilling.
*Wrap tortillas in foil and place on grill rack over heat while fish is grilling to warm, turning once halfway through warming. To serve, fill warm tortillas with coarsely flaked fish, coleslaw, guacamole and cilantro. If you like, squeeze with lime juice.