Grilled Pesto Chicken Packets

Ingredients

4 boneless skinless chicken breasts
8 medium tomatoes, Roma, sliced
4 small zucchini, sliced
1/2 cup basil pesto

Directions

Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

From RecipeZaar
Submitted by Shelli

Sunshine Chicken Drumsticks

Ingredients

1/2 cup steak sauce
1/4 cup ketchup
1/4 cup apricot preserves
12 chicken drumsticks

Directions

Blend steak sauce, ketchup, and preserves in a small bowl with a wire whisk until smooth. Marinate the chicken for an hour and brush the chicken with the sauce when placed on the grill. Grill chicken over medium heat for 20 minutes or until no longer pink, turning and brushing with remaining sauce.

From RecipeZaar
Submitted by Shelli

Grilled Halibut and Fresh Mango Salsa

Ingredients

• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

Directions

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa. Serves 4.

From Cooking Light

Submitted by Shelli

Grilled Halibut with Lemon-Basil Pesto

Ingredients

4 6 oz halibut or other firm white fish fillets
Cooking spray
1/4 tsp salt, divided
1/8 tsp black pepper
2/3 cup firmly packed basil leaves
1/4 cup grated fresh Parmesan cheese
2 T olive oil
1 T grated lemon rind
1 T fresh lemon juice
2 garlic cloves, peeled

Directions

Prepare grill. Place fillets on grill rack coated with cooking spray. Sprinkle 1/8 tsp salt and pepper over fish. Cover and grill 4 minutes each side or until fish flakes easily when tested with a fork. Combine remaining 1/8 tsp salt, basil, and remaining ingredients in a blender or food processor; process until finely minced. Serve pesto with fish. Serves 4.

From Cooking Light
Submitted by Shelli

Basil-Buttered Salmon

Ingredients

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 2 tablespoons butter, softened
• 1 teaspoon snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 teaspoon snipped fresh parsley or cilantro
• 1/4 teaspoon finely shredded lemon peel or lime peel

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with lemon-pepper seasoning.

2. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Broil 4 inches from the heat for 5 minutes. Carefully turn fish over. Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.

3. Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel. To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use. Makes 4 servings.

4. Grilling Directions: Place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

From Better Homes and Gardens

Submitted by Shelli

Flat Iron Steak with BBQ Beans

Ingredients

• 2 boneless beef shoulder top blade (flat iron) steaks, halved (1 to 1-1/4 lb.)
• 2 tsp. fajita seasoning
• 1 15-oz. can black beans, rinsed and drained
• 1/3 cup bottled barbecue sauce
• 2 to 3 tomatoes, sliced
• Corn bread (optional)
• Pickles jalapeño peppers (optional)

Directions

1. Preheat grill pan over medium-high heat. Sprinkle steaks with fajita seasoning. On greased grill pan, grill steaks 8 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F).

2. Meanwhile, in medium microwave-safe bowl stir together beans and barbecue sauce. Cover loosely with plastic wrap. Microcook on high (100 percent power) for 3 minutes, stirring once.

3. Serve steaks with sliced tomatoes, beans and corn bread. Top with pickled jalapeño slices. Serves 4.

Nutrition Facts

• Calories 272,
• Total Fat (g) 8,
• Saturated Fat (g) 2,
• Monounsaturated Fat (g) 3,
• Polyunsaturated Fat (g) 0,
• Cholesterol (mg) 67,
• Sodium (mg) 667,
• Carbohydrate (g) 25,
• Total Sugar (g) 7,
• Fiber (g) 6,
• Protein (g) 29,
• Vitamin C (DV%) 13,
• Calcium (DV%) 5,
• Iron (DV%) 21,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

Cajun Grilled Chicken

Ingredients

3 tablespoons Cajun seasoning
1 pound skinless boneless chicken breast halves
2 tablespoons lemon juice
2 tablespoons paprika
1 tablespoon brown sugar
cooking spray

Directions

Preheat grill to medium high.

Slash each piece of chicken with a sharp knife in 2 or 3 places with 1/4" (6cm) deep cuts. Combine chicken and lemon juice in a bowl, turning the chicken until it is thoroughly coated, set aside.

Mix cajun seasoning, paprika, and brown sugar in separate bowl. Take each piece of chicken and roll in the spice mixture until well coated.

Spray grill with cooking spray and place seasoned chicken breasts on the grill, cook 5 minutes, turn, and cook 5 minutes or until juices run clear when a skewer is inserted and chicken reaches 170°F (77°C).

Serve immediately. Serves 4.

From CDKitchen
Submitted by Shelli