Sweet & Spicy Gourmet Grilled Chicken Recipe

If you're a fan of heat and smoke, try sweet & spicy gourmet grilled chicken recipe at your next barbecue.This easy and healthy Grilled Chicken Recipe can be cooked in a number of ways.In the Summer, we like nothing better than to throw the Chicken onto the Barbecue and sit back sipping a glass of Chilled Rosado as the delightful cooking smells rise from the Sizzling Meat.

• Gourmet Grilled Chicken is a world favorite dish that has been adapted by almost all cuisines to suit all palette types.
• Gourmet Grilled chicken is a good option for the health conscious as it is high in proteins and low in fat. Marinating the chicken prior to grilling adds more flavor to the chicken.
• Highly versatile, grilled chicken can be incorporated into the diet in a number of ways. Shredded or diced Grilled chicken can be tossed in green salads, flavored with sauces and spices it can be served as a main dish with white or brown rice and steamed vegetables or it can even be eaten plain with a garlic dip or fresh salsa.

100% would make again

This recipe is:

Quick

6 Servings

Prep: 10 min. + marinating Grill: 15 min.

Ingredients

3/4 cup finely chopped onion

1/2 cup grapefruit juice

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon honey

1 garlic clove, minced

1-1/2 teaspoons salt

1-1/2 teaspoons rubbed sage

1-1/2 teaspoons dried thyme

1 teaspoon ground allspice

1 teaspoon garlic powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

6 boneless skinless chicken breast halves

Directions

• In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight.
• Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times. Yield: 6 servings.

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Gourmet Apple and Onion Beef Pot Roast Recipe

This Gourmet Apple and Onion Beef Pot Roast is delicious and cooked slowly. This is what really brings out the flavor & yummy taste in this recipe.

The calorie count in this recipe is really low, and one tart apple really adds to the flavor.

90% would make again

This recipe is:

Healthy

8 Servings

Prep: 30 min. Cook: 5 hours + standing

Ingredients

1 beef sirloin tip roast (3 pounds), cut in half

1 cup water

1 teaspoon seasoned salt

1/2 teaspoon reduced-sodium soy sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

1 large tart apple, quartered

1 large onion, sliced

2 tablespoons cornstarch

2 tablespoons cold water

1/8 teaspoon browning sauce

Directions

• In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion.
• Cover and cook on low for 5-6 hours or until the meat is tender.
• Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion. Yield: 8 servings with leftovers.

Nutritional Analysis:

• One serving (3 ounces cooked beef with 3 tablespoons gravy) equals 173 calories, 6 g fat (2 g saturated fat), 69 mg cholesterol, 262 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.

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Grilled Salmon with Tartar Sauce Recipe

I marinated the salmon for 1 hour instead of 30 min. I thought it was the best salmon I ever tasted!

This recipe is:

Quick

100% would make again

4 Servings

Prep: 20 min. + marinating Grill: 10 min.

Ingredients

1/2 cup butter, melted

1 cup lemon juice

1/4 cup minced fresh basil or 4 teaspoons dried basil

1/4 cup reduced-sodium soy sauce

1/4 cup Worcestershire sauce

4 garlic cloves, minced

2 to 3 teaspoons curry powder

2 teaspoons dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

4 salmon fillets (5 ounces each)

TARTAR SAUCE:

1/2 cup mayonnaise

1 tablespoon finely chopped green onion

1 tablespoon lemon juice

1/2 teaspoon dill weed

1/2 teaspoon ground mustard

1/4 teaspoon paprika

1/4 teaspoon pepper

Directions

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving.
• Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack.
• Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce. Yield: 4 servings.

Nutrition Facts:

• 1 fillet with 2 tablespoons sauce equals 426 calories, 31 g fat (8 g saturated fat), 109 mg cholesterol, 641 mg sodium, 6 g carbohydrate, 1 g fiber, 29 g protein.

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Alfredo Seafood Fettuccine Recipe

Seafood alfredo is one of the popular sea foods of all times and is often preferred to be served at the lunch or dinner parties.This rich and creamy pasta dish with three types of seafood comes together in moments. “When I serve this entree to guests, friends say I shouldn’t have worked so hard,” says Renae Rossow of Union, Kentucky. “I never tell them what a breeze it is to assemble.”

This recipe is:

Quick

4 Servings

Prep/Total Time: 20 min.

Ingredients

8 ounces uncooked fettuccine

1 envelope Alfredo sauce mix

1 package (8 ounces) imitation crabmeat

6 ounces bay scallops

6 ounces uncooked medium shrimp, peeled and deveined

1 tablespoon plus 1-1/2 teaspoons butter

1/8 to 1/4 teaspoon garlic powder

Directions

• Cook fettuccine according to package directions. Meanwhile, prepare Alfredo sauce according to package directions.
• In a large skillet, saute the crab, scallops and shrimp in butter for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture. Yield: 4 servings.

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Broccoli Chicken Casserole Quick Dinner Recipe

It takes just a handful of ingredients and minutes to put together. I’ve found that adding dried cranberries to the stuffing mix also adds flavor and color!"All ages really seem to go for this comforting, scrumptious meal-in-one," notes Jenn Schlachter in Big Rock, Illinois. "

This Recipe is

Quick & Easy

6 Servings

Prep: 15 min. Bake: 30 min.

Ingredients

1-1/2 cups water

1 package (6 ounces) chicken stuffing mix

2 cups cubed cooked chicken

1 cup frozen broccoli florets, thawed

1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted

1 cup (4 ounces) shredded cheddar cheese

Directions

• In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
• Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish.
• Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.
• Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutrition Facts:

• 1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

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Lasagna With Chicken and Spinach -Crisco Recipes

It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!

8 Servings

Prep Time 2 hours

Ingredients

Crisco® Original No-Stick Cooking Spray

1 lb. ground chicken or turkey

1 medium onion, chopped

2 cloves garlic, minced

1 1/4 cups cottage cheese

1 (10 oz.) pkg. frozen chopped spinach, well drained and squeezed dry

Salt and pepper, to taste

1/2 cup Crisco® Light Olive Oil

1/2 cup Pillsbury BEST® All Purpose Flour

1 (14.5 oz.) can chicken broth

1 1/2 cups milk, divided

1/2 tsp ground nutmeg

1 cup grated Parmesan cheese

Salt and pepper, to taste

1 (8 or 9 oz.) box no-boil lasagna noodles

2 1/2 cups shredded mozzarella cheese

Directions

• Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
• Spray a large skillet with no-stick cooking spray. Heat over medium heat. Add chicken, onion and garlic. Sauté about 10 minutes, stirring and crumbling chicken until onion is clear. Remove from heat. Stir in cottage cheese and spinach. Season with salt and pepper. Mix well.
• Heat oil in medium saucepan. Stir in flour. Cook and stir 2 minutes. Slowly pour in chicken broth and 1 cup milk. Bring to a boil, whisking constantly. Whisk until mixture is slightly thickened. Remove from heat. Stir in nutmeg, Parmesan cheese and salt and pepper to taste. Add up to 1/2 cup of the remaining milk as needed to thin.
• Place 1/2 cup sauce in the bottom of prepared pan. Cover with a layer of lasagna noodles. Pour 1/4 of the remaining sauce over the noodles. Top with 1/4 of the mozzarella and 1/3 of the chicken mixture. Top with another layer of noodles. Pour another 1/4 of the sauce, 1/4 of the cheese and 1/3 of the chicken. Top with another layer of noodles. Pour on another 1/4 of the sauce, 1/4 of the cheese and remaining 1/3 of chicken mixture. Top with lasagna noodles, remaining sauce and cheese. Cover with foil.
• Bake 35 minutes. Remove foil and bake 20 minutes more, or until golden brown and bubbly. Let stand for 15 minutes before slicing. Yield: 8 servings.

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Honey Soy Pork Chops A Memorial Day Dinner Recipe

Summer is always a special time for relaxed and casual meals, for summertime patriotic holidays and especially for picnics in the great outdoors. This recipe is perfect for such occasions. -Edie DeSpain of Logan, Utah

This recipe is:

Healthy

Quick

4 Servings

Prep: 10 min. + marinating Grill: 10 min.

Ingredients

1/4 cup lemon juice

1/4 cup honey

2 tablespoons reduced-sodium soy sauce

1 tablespoon sherry or unsweetened apple juice

2 garlic cloves, minced

4 boneless pork loin chops (4 ounces each)

Directions

• In a small bowl, combine the first five ingredients.
• Pour 1/2 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade for basting.
• Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. over heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with remaining marinade. Yield: 4 servings.

Nutrition Facts:

• 1 pork chop equals 176 calories, 6 g fat (2 g saturated fat), 55 mg cholesterol, 132 mg sodium, 6 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.

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How to Cook Barbecued Teriyaki Steak and Onions Recipe

This yummy teriyaki steak with onions swept me off my feet, I bet it will do the same to you. The most important ingredient in teriyaki steak with onions is beef. Fall in love with this teriyaki steak with onions recipe from the japanese cuisine.The sensational aroma alone will get your mouth watering. Add this teriyaki steak with onions recipe to your favorites and make it as often as you like.

6 Servings

Prep: 10 min. + marinating Grill: 10 min.

Ingredients

1-1/2 cups Roasted Garlic Teriyaki Marinade & Sauce, divided

1-1/4 pounds boneless beef sirloin steak, (1 inch thick)

1 large onion, peeled

2/3 cup mayonnaise

2 to 3 teaspoons prepared horseradish

6 soft French rolls, split and toasted, optional

Directions

• Pour 1/2 cup roasted garlic teriyaki sauce over steak in a large resealable plastic bag.
• Press air out of bag; close top securely. Turn bag over several times to coat steak well. Refrigerate 45 minutes, turning bag over occasionally.
• Meanwhile, cut onion crosswise into 1/2-in. thick slices. Skewer each slice to hold rings together and place in shallow pan. Pour 1/4 cup roasted garlic teriyaki sauce over onion slices, turning to coat both sides.
• In a small bowl, combine mayonnaise, 4 teaspoons roasted garlic teriyaki sauce and horseradish; cover and refrigerate.
• Drain beef and onions; discard marinade. Grill or broil steak and onion together 4-5 in. from heat source for 5 minutes on each side or until meat reaches desired doneness, brushing occasionally with remaining roasted garlic teriyaki sauce.
• Remove skewers from onion. Cut steak across grain into thin slices. If desired, serve beef and onion slices on rolls with garlic-teriyaki mayonnaise. Yield: 6 servings.

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Low Fat Spicy Breaded Chicken Recipe

This is one of our favorite ways to make chicken. The coating really stays on, and the pan is easy to clean afterward writes Polly Coumos of Mogadore, Ohio. "Besides being low-sodium, the recipe contains no added fat. The seasoning can be adjusted according to your taste. We like to pack this chicken cooked and chilled for picnics."

6 Servings

Prep: 10 min

Bake: 55 min

Ingredients

1/2 cup dry bread crumbs

1 tablespoon nonfat dry milk powder

1-1/2 teaspoons chili powder

1/4 teaspoon garlic powder

1/4 teaspoon ground mustard

1/4 cup fat-free milk

1 broiler/fryer chicken (3 pounds), cut into pieces and skinned

Directions

• In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside.
• Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat.
• Place chicken, bone side down, in a 13-in. x 9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear. Yield: 6 servings.

Nutrition Facts:

• One serving equals 233 calories, 154 mg sodium, 93 mg cholesterol, 8 g carbohydrate, 31 g protein, 8 g fat. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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Quick & Easy Crispy Baked Egg Rolls

These low-fat crispy appetizer egg rolls have ground turkey instead of ground pork and are baked not fried.Chinese take-out can be high in sodium, fat and calories, so these crispy appetizers are a nice alternative.

Quick and Easy

Prep/Total Time: 30 min.

Yield: 8 Servings

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Ingredients

1-1/3 cups chopped fresh broccoli stir-fry vegetable blend

1 cup shredded cooked chicken breast

4-1/2 teaspoons reduced-sodium soy sauce

2 teaspoons sesame oil

2 garlic cloves, minced

1/2 teaspoon ground ginger

8 egg roll wrappers

Directions

• In a small bowl, combine the first six ingredients.
• Place 1/4 cup chicken mixture in the center of one egg roll wrapper.
• Fold bottom corner over filling; fold sides toward center.
• Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
• Place seam side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray.
• Bake at 425° for 10-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. Yield: 8 egg rolls.

Nutrition Facts:

• 1 egg roll equals 140 calories, 2 g fat (trace saturated fat), 16 mg cholesterol, 315 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable

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Stuffed Crown Roast of Pork Recipe

A crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family.

Prep Time: 15 Min

Cook Time:2 hr 30 min

Level: Easy

Yield: 12 to14 servings

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Ingredients

1/2 bunch thyme, leaves only

1/2 bunch fresh sage, leaves only

2 cloves garlic, gently smashed and paper removed

kosher salt and freshly ground black pepper

Extra-virgin olive oil

10 pounds pork rib roast (about 12 to 14 ribs)

Apple Pecan Stuffing, recipe follows

Gravy, recipe follows

Watercress, for garnish, optional

Special equipment: roasting pan fitted with roasting rack

Directions

• Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
• In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
• Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
• Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
• Fill the cavity with Apple Pecan Stuffing.
• Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.

Nutritional Information

• Amount Per Serving Calories: 970 | Total Fat: 59.4g | Cholesterol: 339mg

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Barbecue Jack Chicken Recipe

Pepper Jack cheese from the deli and bottled barbecue sauce are all you need to dress up these simple grilled chicken breasts.

Total Preparation Time: 25 Min

Yield: 4 Servings

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
4 slices pepper Jack cheese
1 cup barbecue sauce

Directions:

• Carefully cut a pocket in each chicken breast half. Fill with cheese; secure with metal or soaked wooden skewers.
• Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting frequently with barbecue sauce. Yield: 4 servings.

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