Sweet and Spicy Chicken

Ingredients:

3 grilled chicken breasts, sliced
3/4 teaspoon Cajun seasoning

1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1/2 tablespoon mustard
1/2 tablespoon honey
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Directions:

Thinly slice the chicken breast and place in the center of a piece of aluminum foil.

In a small bowl, combine the Cajun seasoning, brown sugar, corn starch, water, lemon juice, mustard, honey, soy sauce, and Worcestershire sauce.

Pour the sauce over the chicken and seal the foil making a pouch.

Cook in a 425* oven or on the grill until warm.  Serve over rice.

Delicious Grill Vegetables

This is actually my own recipe.  I love this easy way to cook vegetables in the summer.  I also love that there is no pan to clean after.  I love the flavor of this mix of vegetables.  Try your own mix for a unique flavor of your own.

Ingredients:

1 summer squash julienned
1 zucchini julienned
1/4 red onion sliced
2 cloves garlic chopped
1 green pepper
1 tomato
salt and pepper to taste
1 tbsp olive oil
aluminum foil

Directions:

One of the easiest ways to cook veggies in the summer is to use foil packs on the grill.  Mix all of the veggies together in the middle of a large piece of aluminum foil.  Cover with olive oil, salt, pepper, and any other seasonings you choose.  Seal the aluminum foil to make a packet and place on the top shelf of your grill while you are cooking your meat.  Turn packet once or twice during cooking.  You will end up with tender, yummy, mixed veggies.

Buffalo Chicken Sandwiches and Greek Salad

I was a little skeptical when I realized this was made with pre-made chicken patties, but I was very pleasantly surprised.  This was a really easy summer meal and tasted delicious.  Some fresh pineapple added a sweet side.  I would definitely recommend this!

Buffalo Chicken Sandwiches

4 Servings   Prep/Total Time: 10 min.

Ingredients:

4 refrigerated breaded chicken patties
1/2 cup Louisiana-style hot sauce
4 teaspoons canola oil
4 tablespoons butter, softened
4 sandwich buns, split
4 slices provolone cheese
4 tablespoons blue cheese salad dressing
Lettuce, tomato and red onion slices
Additional hot sauce

Directions:

•Place chicken patties in a large resealable plastic bag; add hot sauce. Seal bag and turn to coat. In a large skillet, brown patties in oil over medium heat for 1-2 minutes on each side or until heated through. Remove and keep warm.

•Spread butter over cut sides of buns. In the same skillet, toast buns, buttered side down, over medium heat for 1-2 minutes or until lightly browned. Top with a chicken patty, provolone cheese, salad dressing, lettuce, tomato and onion. Serve with additional hot sauce.

Taste of Home : Contest Winning Recipes 2010

Greek Salad

Ingredients:

4 cups mixed greens
1 bunch chopped green onion
1 cup Feta Cheese
1 cup black olives

Dressing:

1 tbsp oregano
1 tsp parsley
5 tbsp olive oil
3 tsp vinegar
garlic powder to taste
salt and pepper to taste

Mix together oregano, parsley, olive oil, vinegar, garlicpowder, salt, and pepper.  Pour over salad.

Cooks.com

Grilled Chicken and Pear Salad

Here is another great salad recipe.  In the summer it is nice to eat light, healthy meals.  This was a winner!

5 Servings  Prep/Total Time: 25 min.


Ingredients

5 boneless skinless chicken breast (4 ounces each)
7 cups torn mixed salad greens
2 ounces Brie cheese, cubed
2 medium pears, chopped
1/4 cup chopped pecans, toasted
1/4 cup thawed apple juice concentrate
2 tablespoons canola oil
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

•Using long-handled tongs, moisten a paper towel with cooking oil and 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 meat thermometer reads 170°.

•Arrange the salad greens, cheese, pears and pecans on individual plates. Slice chicken; arrange over salad. Whisk the apple juice concentrate, oil, vinegar, mustard, salt and pepper. Drizzle over salad.

Yield: 5 servings.

Nutrition Facts: 1 serving equals 329 calories, 16 g fat (4 g saturated fat), 74 mg cholesterol, 317 mg sodium, 19 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 fat, 1 fruit, 1/2 starch.

Taste of Home: Contest Winning Annual Recipes 2010

Calico Cranberry Couscous Salad

I have been looking for some fun summer recipes.  I had never tried couscous, but had always wanted to, this recipe seemed like a good opportunity.  It was different, but I really liked it.  It was a nice difference from a typical green salad.

6 ServingsPrep/Total Time: 20 min.

Ingredients:

1 cup water
3/4 cup uncooked couscous
1/2 cup dried cranberries
1/2 cup chopped celery
1/2 cup shredded carrot
1/4 cup chopped green onions
1/4 cup slivered almonds, toasted

Dressing:

3 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

•In a small saucepan, bring water to a boil. Stir in couscous; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork; cool.

•In a serving bowl, combine the couscous, cranberries, celery, carrot, onions and almonds.

•In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature or chilled.

Nutrition Facts: 1/2 cup equals 171 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 176 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Taste of Home: Contest Winning Annual Recipes 2010