Grilled Chicken and Veggies Over Rice
July 16, 2009 
Makes 4 servings
Preparation Time 15 minutes
Cook Time 30 minutes
What You Need
2 tbsp. margarine, melted
4 tsp. Italian seasoning
2 1/2 lbs. chicken parts
2 zucchini and/or yellow squash, sliced
1 medium red bell pepper, seeded and quartered
1 medium onion, cut into 1/2 inch thick slices
1 pkg. Knorr Rice Sides Cheddar Broccoli
How To Make It
Step 1
Blend margarine with Italian seasoning; brush on chicken and vegetables.
Step 2
Grill or broil chicken and vegetables until chicken is thoroughly cooked.
Step 3
Serve chicken and vegetables with hot Cheddar Broccoli Rice.
Fruit Pizza
July 9, 2009 
Crust:
3/4 cup butter
1/2 cup powdered sugar
1 and 1/2 cu flour
Cream sugar and butter, blend in flour. Press in 12-inch pizza pan (sides too). Bake at 300 degrees for 20 minutes. Cool.
Vanilla Filling:
1 (10 ounce) pkg. vanilla chips
1/4 cup whipping cream
1 (8-oz.) pkg. cream cheese, softened
Melt chips with cream cheese in microwave. Beat in whipping cream. Place on top of crust.
Fruit Topping:
1/4 cup sugar
1 Tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice
Assorted fresh fruit
Mix sugar and cornstarch; stir in juices. Cook until thick. Arrange fruit on top and pour juice mixture over fruit; chill.
Steak Soup
July 9, 2009 
Stalk Celery
1/2 can of tomatoes
Frozen vegetables
4 Tbsp. beef bouillon
1 cup flour
1 lb hamburger
1 stick oleo
1/2 gallon ( 8 c.) water
Pepper
1 cup carrots
1 c potatoes
Make white sauce using 2 of 8 cups of water. Add everything except meat. Saute meat in 2 tablespoons of oleo. Drain off grease; add to mixture. Simmer for 1 hour.
Grilled Sweet Potatoes
Serves 4
Cook Time 12 to 16 minutes
The trick to these tasty “outdoor oven fries”? Start them off in a foil packet on the top rack of your grill, then finish them with a fresh blast of direct heat. What a sweet surprise!
4 medium sweet potatoes cut into 1/4 inch thick wedges
1/2 cup (1 stick) butter, melted
3 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
1. Prepare enough coals for a medium-hot charcoal fire, or preheat gas grill on medium-high for 10 minutes with lid closed.
2. Place potato wedges in the center of
Green Goddess Slaw
Prep: 10 minutes
Serves: 8
3/4 cup reduced-fat mayonnaise
1/4 cup fat free sour cream
2 Tbsp. white wine vinegar
3 anchovy fillets
3 scallions, white and light green parts, chopped
2 Tbsp. chopped chives
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh tarragon
1 tsp. chopped basil
1 Tbsp. chopped shallot
1 clove garlic, chopped
1 tsp. grated lemon zest
1 Tbsp. lemon juice
Salt and pepper
2 12 oz. bags broccoli slaw
1 sweet onion (such as Vidalia), thinly sliced
To make dressing, puree all ingredients except broccoli slaw and onion in a food processor until smooth. In a bowl, toss slaw, onion and dressing until well combined.
Tip: You can make this slaw up to a day ahead. Keep it covered and refrigerated until you’re ready to serve it.
