CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED SUMMER VEGETABLE MEDLEY
This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.
Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED CHICKEN & STEAK W VEGETABLE MEDLEY
Steps:
- 1. Wash vegetables thoroughly under cold water. For the summer squash, cut into large diagonal pieces; onion, cut into flat discs; bell peppers, seed and quarter. Place in air-tight container until ready to use. Other vegetables can be substituted in likewise manner. 2. Wash chicken breasts under cold water and pat dry with paper towel. Cut 4 or 5 slits 1/2-inch in depth on the outer, smooth surface of the breasts. Sprinkle a generous amount (approx. 1/2 tsp) of salt, pepper, and garlic powder for each chicken breast. Repeat the same process with steak pieces and flavor with Lowry's steak seasoning as well. Transfer to an air-tight container until ready to use. 3. On low-burning flame, double wrap foil on the grill and apply a generous amount of olive oil to prevent sticking. Place the chicken breasts, steaks, and vegetables accordingly and cook until well browned and slightly charred. Vegetables will cook much quicker so adding them later is acceptable. For the chicken Asian-glaze, baste during the last 3 minutes of cooking. 4. Cut into the steak and chicken breast to ensure it's fully cooked. Transfer to a serving dish and enjoy while hot. Serve with accompanying sauces like steak or barbecue sauce for extra flavor.
GRILLED STEAK & CHICKEN KABOBS
This is modified from "Saving Dinner" by Leanne Ely, one of our family faves. Of course, all chicken or all beef is yummy, too, and sometimes I use whatever peppers I have on hand.
Provided by Gatorbek
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine sherry, soy sauce, oil, garlic, green onion, and ginger in a 1 gallon zipper bag.
- Squish to combine.
- Add meat, peppers, and onion.
- Refrigerate at least 1 hour, overnight is better.
- Soak bamboo skewers, or use metal ones.
- Preheat grill to medium high heat.
- Alternate skewering meat and veggies until all ingredients are used up.
- Place kabobs on grill, turning every two minutes to desired doneness.
- FYI - the peppers and onions will remain crisp tender. If you leave the kabobs on until the veggies are soft, your meat will be way overdone! If you prefer softer grilled veggies, make separate kabobs for meat and veggies so the veggies can cook longer.
- Also, if you want your beef medium rare, make separate kabobs for the beef and the chicken. Be creative!
Nutrition Facts : Calories 312.8, Fat 20.7, SaturatedFat 4.5, Cholesterol 56.7, Sodium 1399.4, Carbohydrate 9.2, Fiber 1.8, Sugar 2.9, Protein 17.7
GRILLED GARDEN VEGETABLE MEDLEY
Tender vegetables grilled in a foil packet. Recipe from Pillsbury. The recipe says to make 1 packet, but I prefer to make 4 smaller packets.
Provided by NorthernGal
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Spray 24x18 inch piece of heavy-duty aluminum foil with cooking spray.
- Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight fold. Allow space on sides for circulation and expansion.
- Cover and grill 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.
Nutrition Facts : Calories 136.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 373.6, Carbohydrate 19.7, Fiber 3.1, Sugar 3.3, Protein 2.2
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