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Friday, July 6, 2012

Honey-Mustard Chicken Sandwiches, Chessy Garlic Potatoes, and Raspberry-Banana Yogurt Salad

Honey-Mustard Chicken Sandwiches

1/4 cup Dijon Mustard
2 Tbsp. honey
1 tsp. dried oregano
1/8 to 1/4 tsp. ground red pepper 
1 1/4 lb. boneless, skinless chicken breasts or tenders
4 buns

1.  Heat grill for heat.  In small bowl, mix mustard, honey, oregano, and red pepper.  Brush on chicken.
2.  Cover and grill chicken over medium heat 15-20 minutes brushing frequently with mixture until chicken is done.
Makes 4 servings

Grilled Cheesy Garlic Potato Packet

1/2 tsp. olive or vegetable oil
8 oz. Yukon gold potato, cut into 1/2-inch pieces
2 tsp. chopped fresh chives
1/2 tsp. garlic salt
1 Tbsp. grated Parmesan cheese

1.  Heat grill for heat.  Spray large piece of foil with cooking spray.
2.  In small bowl, pour oil over potato pieces; toss to coat.  Add chives and garlic salt; toss to coat.  Spring with cheese; toss to coat.
3.  Place potatoes on foil and fold foil creating a packet.  Grill for 15-20 minutes until potatoes are golden brown and tender.
Makes 2 servings

Raspberry-Banana Yogurt Salad

 3/4 cup boiling water
1/2 package sugar-free raspberry-flavored gelatin
1 container (6 oz.) red raspberry yogurt
1/2 cup fresh or frozen raspberries
1 small banana, sliced

1.  In a small bowl, pour boiling water over gelatin; stir until dissolved.  Stir in yogurt; gently stir in raspberries and banana. 
2.  Refrigerate about 2 hours or until set.
Makes 2 servings.