Login
Language:
Currency:
VAT Mode:

Recipes

SWEET & SPICY BARBEQUE CHICKEN

Ingredients:

  • 15 oz. can tomato sauce
  • 2 cloves garlic, finely minced
  • 1 tsp. extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. chili powder
  • 2 tbsp. cider vinegar
  • 4 boneless, skinless chicken breast halves

Directions:

Divide sauce – use half for grilling and half as a table sauce.

Combine tomato sauce, garlic, oil, onion, Worcestershire sauce, chili powder and vinegar in small saucepan. Heat and stir for 5 minutes. Remove ½ cup of the sauce and keep remainder at a warm temperature, but do not boil.

Preheat grill for 5 minutes. Place chicken on grill and spoon ½ of the sauce evenly over each breast. Close grill and cook for 5 minutes. When time is done, check chicken with tip of a knife; if chicken is not cooked completely through continue grilling for 1 to 2 minutes. Serve remaining sauce at the table.

Makes 4 servings.

GRILLED FLANK STEAK

Ingredients:

  • 1 tbsp. instant minced onion
  • ½ tsp. roasted garlic and herb seasoning
  • ½ tsp. Montreal seasoning mix
  • 1 lb. flank steak

Directions:

In small bowl, combine seasonings. Sprinkle evenly on both sides of steak. Refrigerate while preheating grill.

Grill 7 to 9 minutes, to desired doneness.

Slice diagonally to serve.

Makes 2 servings.


CHURRASCO

Ingredients:

  • 1 tsp. Adobo seasoning mix
  • 1 tsp. instant minced onion
  • ½ tsp. dried pepper flakes
  • ½ tsp. garlic pepper
  • ¾ lb. skirt steak

Directions:

In small bowl, combine seasonings. Sprinkle evenly on both sides of steak. Refrigerate while preheating grill.

Grill 3 to 5 minutes, to desired doneness.

Slice into strips to serve.

Makes 2 servings.

GRILLED REUBEN

Ingredients:

  • ¼ cup sauerkraut
  • 4 tsp. melted butter
  • 4 slices rye bread
  • 4 tbsp. fat free Thousand Island dressing
  • 4 oz. thinly sliced lean corned beef
  • 4 oz. low-fat Swiss cheese

Directions:

Rinse sauerkraut under running water and dry well. Spread melted butter on one side of each slice of bread.

Place 2 slices of bread buttered side down on cutting board, spread dressing on bread. Top each slice of bread with corned bee, sauerkraut and cheese. Cover with remaining slices of bread with buttered side up.

Place on preheated grill and close cover. Grill 3 minutes or until sandwich is golden and cheese is softened.

Makes 2 sandwiches.

TURKEY SALSA ROLL

Ingredients:

  • ¼ cup packaged salsa
  • 1 tbsp. minced purple onion
  • 1 tbsp. chopped cilantro
  • 2 large tomato wraps
  • 4 oz. sliced turkey
  • 4 oz. shredded Monterey Jack cheese with jalapeno peppers

Directions:

In small bowl, combine salsa, onion and cilantro; set aside.

Place wraps on cutting board, spread salsa down center of wrap. Top each with turkey and cheese. Fold in sides and roll-up. Place end side down on preheated grill and close cover. Grill 3 minutes or until sandwich is golden and cheese is melted.

Makes 2 sandwiches.

LIGHT STRAWBERRY MAPLE SHORTCAKE

Ingredients:

  • 1 low-fat shortcake, cut into 8 slices
  • ¼ cup light or low-fat maple syrup
  • 2 cups fresh strawberries, cleaned & sliced
  • 1 cup nonfat whipped cream topping

Directions:

Preheat grill; place shortcake slices on grill and brush with maple syrup. Grill for 3 to 5 minutes, until the cake is toasted & completely warm. Put slices on individual plates, top with strawberries & cover with whipped topping.