New Recipes

Santa Fe Grilled Chicken

admin — Tue, 22 Mar 2011 18:56:05 +0000

Here is an easy recipe to feed a whole crew! With just a handful of ingredients, turn your grilled chicken from boring to BAM in minutes!

8 boneless skinless chicken breasts
1 Tbsp canola oil
2 Tbsp taco seasoning
4 slices mozzarella cheese, halved
1 cup chunky salsa

1. Heat grill. Brush both sides of chicken with oil. Sprinkle with taco seasoning.

2. Place on grill over medium heat, 8-10 min per side, until juices run clear. Place cheese on top and heat until melted.

3. Top with salsa and serve immediately.

TIPS: Pairs great with rice and steamed veggies for a delicious, healthy meal.

Honey-Lime Berry Salad

admin — Wed, 11 Nov 2009 22:43:44 +0000

Talk about a recipe that is good for you AND delicious! These ingredients will have your family asking for seconds and thirds!

SALAD

6 cups shredded mixed salad greens
3/4 cup fresh strawberries
4 thin, red onion slices – rings separated
2 tablespoons sliced almonds

DRESSING

1/4 cup lime juice
3 tablespoons extra virgin olive oil
3 tablespoons honey
1/4 teaspoons poppy seeds
1/4 teaspoon Dijon mustard

1. In medium bowl, gently toss all salad ingredients.

2. In a salad dressing shaker, or other jar with tight-fitting lid, add all dressing ingredients and shake until all ingredients are blended thoroughly.

3. Top salad with dressing and serve immediately.

TIPS: Other summertime berries may be substituted, such as raspberries.

Grilled Asparagus and New Potatoes

admin — Thu, 05 Mar 2009 20:34:19 +0000

Here is a recipe for a yummy side dish that he can make while HE is grilling! Just a few ingredients and a grill is all you need!

2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
6 small red potatoes, quartered
1 lb fresh asparagus spears

1. Heat grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/4 teaspoon of lemon-pepper. Add potatoes and toss to coat. Place in a grill basket.

2. Place basket over medium heat. Cook 15 min; shaking basket occasionally to turn potatoes.

3. While potatoes are cooking, break off the tough ends from the asparagus spears. Toss in remaining 1/2 of ingredients, just as you did the potatoes. Add to grill basket and cook for an additional 10 minutes. Veggies should be tender. Serve immediately.

TIPS: If you don’t have a grill basket handy, make an envelope using foil and slit holes in it. Simply fold in and press all sides before placing on grill.

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