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!