Honey Mustard Grilled Chicken
Ingredients:
4 boneless, skinless chicken breast halves
2 tbsp lemon juice
1/4 cup honey mustard salad dressing
1 tbsp honey
1/2 tsp salt
1/4 tsp ground pepper
3 tbsp Dijon mustard
Directions:
In a large bowl, mix salad dressing, mustard, lemon, honey, salt, and pepper. Add chicken and turn to coat well. Cover and marinate in refrigerator 1 hour to overnight. Grill chicken about 35 minutes, turning occasionally, or until fork can be inserted with ease. Makes 4 servings.
Black Bean Chili
Ingredients:
1 lb. pork tenderloin, cubed
16 oz. chunky salsa
45 oz. canned black beans, rinsed and drained
1/2 cup chicken broth
1 red bell pepper, chopped
1 onion, chopped
1 tsp. cumin
2 tsp. chili powder
1 tsp. dried oregano
1/4 cup sour cream
Directions:
Place tenderloin in your slow cooker. Add remaining ingredients except sour cream. Cover and cook on low for 8 hours. Serve with sour cream.
Old Fashion Crockpot Roast
Ingredients:
6 small potatoes
6 small onions
6 medium carrots
1 boneless beef chuck roast (approximately 3 pounds)
Salt and pepper to taste
1 cup water
Directions:
Place all ingredients in your slow cooker in the order listed. Cover and cook on low for 8 hours.
Pork Chops and Rice
Ingredients:
4 pork chops
1 cup rice, uncooked
1 envelope onion soup mix
1 can cream of mushroom soup
2 cups water
Directions:
Pour rice into crock pot. Sprinkle with 1/3 onion soup mix. Place pork chops over rice. Pour mushroom soup over all. Sprinkle remaining onion soup mix over all. Add water. Cook on low for 8 to 10 hours. Serves 4.
Grilled Corn On The Cob
Ingredients:
Corn on cob with husks on
Butter (stick works best)
Aluminum foil
Directions:
Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill turning once in a while. Leave on grill 15-30 minutes. Corn won't burn too fast. Be careful very hot when husking corn.
Grilled Vegetable Packets
Ingredients:
2 c. corn cut from cob
1 sweet red pepper, cut into strips
1 sm. green pepper, cut into strips
1 sm. onion, sliced
8 cherry tomatoes, cut in halves
1 tbsp. chopped parsley
1/4 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. salt
2 tsp. butter
Directions:
Mix first 9 ingredients in large bowl. Put vegetables on 2 (12x12-inch) pieces of foil. Dot with butter. Bring ends of foil together and twist to seal. Grill packets over hot coals for 15-20 minutes until vegetables are tender. Serve hot. Yield: 4 servings.
Pedaling Pasta Salad
Ingredients:
1 lb. wagon wheel pasta
2 carrots, thinly sliced
1 cup snow pea pods or sugar snaps
1 cup cherry tomatoes, halved
About 1 1/4 cups salad dressing (use your favorite)
Directions:
Fill a large saucepan with salted water and bring to a boil. Add the wagon wheel pasta and cook until tender but not mushy (about 8 minutes). Add the carrots and pea pods to the pot and remove from the heat.
Drain the pasta and vegetables, run under cold water, and shake dry.
Transfer to a large bowl. Toss with the cherry tomatoes and just enough vinaigrette salad dressing to coat everything lightly. Serves 4 to 6.
Rainbow Potato Salad
Ingredients:
3 tbsp. red wine vinegar
2 tsp. Dijon mustard
2 scallions, sliced
1 1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1/4 cup chicken broth
4 carrots
1/4 lb. fresh green beans
2 lbs. new potatoes, unpeeled
Directions:
Combine the vinegar, mustard, scallions, salt and pepper in a large bowl. Whisk in the olive oil, then the chicken broth.
Peel the carrots and slice on the diagonal. Snap off the ends of the green beans and cut them on an angle into thirds. Bring a large pot of water to a boil, add the potatoes, and cook until tender, about 25 to 30 minutes (do not overcook). During the last 1 to 3 minutes, add the vegetables, then drain.
Quarter or slice the potatoes and add them with the vegetables to the bowl of dressing. Toss and refrigerate for 1 hour or until ready to eat. Serves 4 to 6.
