Grilled Bruschetta Chicken

Prep/Cooking Time: 30 Minutes

Serves: 4

Ingredients

1/4 c. sun-dried tomato vinaigrette dressing

4 small chicken breast halves

1 medium tomato, finely chopped

1/2 c. mozz cheese

1/4 c. chopped fresh basil (or 1 T dried basil)

1. Pour 2 T of dressing over chicken, marinade in fridge. Place lare sheet of heavy-dute foil over half of grill grate, preheat grill to m. heat.

2. Grill chicken on uncovered side of grill for 6 minutes. Meanwhile, combine tomato, cheese, basil and remaining 2 T dressing.

3. Place cooked side of chicken up on foil, top with cheese mixture and close lid. Grill until cooked through, approximately 8 more minutes.

Wild Rice & Turkey Salad

Serves: 4
Preparation Time: 10 Minutes, plus Cooling
Cooking Time: 30 Minutes

Ingredients
1/12 c wild rice
2 green apples, finely sliced
3/4 c pecan nuts
zest and juice of 2 oranges
1/2 c dried cranberries
3 T olive oil
2 T chopped parsley
4 turkey (or chicken) fillets, each about 4oz

1. Cook the rice according to the instructions on the package and allow to cool to room temperature.

2. Mix the apples into the rice with the pecans, the orange zest and juice, and the cranberries. Season to taste with salt and pepper.

3. Mix together the oil and pasley. Cut the turkey fillets into halves or thirds lengthwise and cover with this mixture. Heat a skillet until it is hot but not smoking and cook the turkey for 2 minutes on each side. Slice the turkey, arrange the pieces next to the rice salad, and serve immediately.

Grilled Salsa Chicken

Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 6 Minutes

Ingredients
4 boneless chicken breasts
3 T olive oil
salt and pepper

For the cucumber and tomato salsa
1 red onion, finely chopped
2 tomatoes, seeded & diced
1 cucumber(or avocado), finely diced
1 red chili, finely chopped (optional)
1 small handful of cilantro leaves, chopped
juice of 1 lime

1. Remove the skin from the chicken breasts. Using kitchen scissors, cut each breast in half lengthwise but without cutting the whole way through. Open each breast out flat. Brush with the oil and season well with salt and pepper. Heat a griddle pan until very hot. Add the chicken breasts and cook for 3 minutes on each side or until cooked through and grill-marked.

2. Meanwhile, to make the salsa, mix together the ingredients in a medium bowl and season with salt and pepper. Serve the chicken hot with the salsa spooned over and around.

Triple Chocolate Chip Muffins

Makes 12 muffins

Ingredients
oil or melted butter, for greasing (if using)
2 c all-purpose flour
1 T baking powder
1/8 t salt
heaping 1/2 c firmly packed light brown sugar
heaping 1/4 c semisweet chocolate chips
heaping 1/4 c milk chocolate chips
heaping 1/4 c white chocolate chips
2 large eggs
1 c sour cream
6 T oil or melted, cooled butter
1 t vanilla extract

1. Preheat oven to 400 degrees. Grease 12-cup muffin pan r line with paper liners. Sift together flour, baking powder, and salt into a large bowl. Stir in the sugar and chocolate chips.

2. Lightly beat the eggs in a large pitcher or bowl, then beat in the sour cream, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined, do not overmix.

3. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.

4. Let the muffins cool in the pan for 5 minutes, then serve!

Chicken & Vegetable Wrap

Prep Time: 10 Minutes
Cook Time: 20-ish Minutes
Serves: 4

Ingredients
1-2 chicken breasts, chopped
6-10 broccoli florets, diced
1/2 red pepper, seeded & chopped
1 roma tomato, seeded & chopped
1/4 c mayo (or preferred dressing)
1/2 T garlic powder
salt & pepper, to taste
romaine lettuce
4 tortillas/wraps

1. Boil chicken in water or broth, drain & chop.

2. Meanwhile, chop vegetables (not lettuce) and put in large bowl. Add chicken and mayo and mix. Season with salt, pepper, and garlic powder.

3. Chop romaine lettuce and put about 1/2 cup inside of tortilla or wrap. Top with chicken and vegetable mixture. Wrap & enjoy!!!

Note: Add or change vegetables, dressing, and seasoning to suit flavor preference.

Recommended additions:
1/4 c. diced red onion
1/2 avocado, diced

Pizza Tacos

Preparation Time: 25 Minutes

Serves: 3

Ingredients:

1 T olive oil

12 oz tomato paste

6oz water

cheese, mozzarella and/or caesar mix (use as needed)

6 tortillas

2 clove garlic, minced

1 t mesquite seasoning

1 T Italian seasoning (or add 1/2 T each thyme & oregano)

2 t lemon juice

1 dash oregano

1 t basil

Topping Ideas

mushrooms

green pepper

green onion

red onion

chicken

pineapple

pepperoni

spinach

olives

1. Preheat oven to 375 degrees. Meanwhile, mix olive oil, tomato paste, garlic, dry seasoning, lemon juice, and water in small bowl to create tomato sauce.

2. Heat tomato sauce over medium heat for 10 minutes.

3. Place tortillas on lightly greased baking sheets. Spread tomato sauce over each tortilla. Add topping and cover with cheese.

4. Bake for 5-10 minutes, or until cheeses have melted. Fold in half and enjoy!

Side Dish - Crackers and Dill Dip

Serves: 10

Ingredients:

1 c sour cream

1 c mayonnaise

1 1/2 t dill (add more to taste)

1 1/2 t seasoning salt

1 1/2 t diced onion

1 1/2 t minced parsley

1. Blend and chill.

2. Serve after overnight "mingling" of flavors. Serve with cucumbers, peppers, carrots, broccoli, crackers or dinner rolls.

Side - Garden Salad

Preparation Time: 10 Minutes
Serves: 4

Ingredients:
1/2 cucumber, peeled and slices
8 oz cherry tomatoes, halved
(or equal weight roma tomatoes, chopped)
5 cups baby leaf mix or spring mix
1 avocado, pitted and peeled
1/3 cup pitted black olives
12 slices of raw red onion
1-2 boiled chopped chicken breasts, optional

Dressing:
1 t Dijon (or other brown) mustard
2 T cider vinegar
3 T olive oil
salt and pepper


1. Mix the cucumber, tomatoes, avocado, onion, and olives with salad leaves in a large bowl.

2. Prepare dressing by beating together mustard, vinegar, and oil. Season to taste with salt and pepper.

3. Pour dressing over salad in bowl. Toss to combine. Serve.

Dinner - Tortellini with Mushroom Sauce

Preparation Time: 15 Minutes

Cooking Time: 15 Minutes

Serves: 4

Ingredients:

1/2 lb tortellini

1/4 lb sliced FRESH mushrooms

1/2 (10 oz) package frozen spinach (optional)

1 medium tomato, diced

4 oz cream cheese, cubed

1/4 c milk

2 garlic cloves, smashed with knife

1-2 T grated parmesan cheese

1/2 t Italian seasoning

1. Cook tortellini according to package directions. Meanwhile, in a large saucepan, sautee mushrooms and garlic in 1 tablespoon olive oil over medium heat until mushrooms are tender.

2. Remove garlic from saucepan. Add tomato and spinach (if using). Cook for 3 minutes, stirring occasionally.

3. Add cream cheese, milk, parmesan cheese, and Italian seasoning. Bring to boil then simmer, uncovered, for 15 minutes or until cheeses are melted and sauce is thickened.

4. Drain tortellini, add to saucepan. Top with fresh (uncooked) mushrooms for added flavor dimension. Add salt and pepper as needed.

Alternative to Soda: ITALIAN SODA

Ingredients:

2oz Orange Flavored Syrup

Sparkling Water/Club Soda

Ice Cubes

Directions:

Pour syrup in glass over ice. Fill remaining space with sparkling water/club soda. Stir with spoon. ENJOY!

Side Dish - Spinach Tomato Gratin

Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes

Ingredients:
1 1/4 lb potatoes, thinly sliced
1 lb spinach leaves (fresh or frozen)
7oz mozzerella cheese, grated
4 tomatoes, sliced
3 eggs, beaten
1 1/4 cups heavy whipping cream
salt and pepper, to taste


1. Cook the potato slices in a large saucepan of salted boiling water for 5 minutes, then drain well.

2. Meanwhile, cook the spinach in a separate saucepan of boiling water for 1-2 minutes, (or, if frozen, defrost in microwave). Drain and squeeze out excess water with paper towels.

3. Grease a large ovenproof dish with oil and line the bottom with half the potato slces. Cover with the spinach and half the mozzeralla, seasoning each layer as desired. Cover with the remaining potato slices and arrange the tomato slices on top. Sprinkle with remaining mozzarella.

4. Beat eggs and cream together in a bowl and season well with salt and pepperr. Pour over the ingredients in the dish.

5. Bake in a preheated oven, 350 degrees, for about 30 minutes. Serve immediately with crusted bread.