Baja Chicken & Slaw Sliders

 
Prep: 30 Minutes
Grill: 10 Minutes

¼ cup reduced fat sour cream
½ tsp. grated lime peel
¼ tsp. lime juice

Slaw:

1 cup broccoli coleslaw mix
2 tbsp. finely chopped sweet red pepper
2 tbsp. finely chopped sweet onion
2 tbsp. minced fresh cilantro
2 tsp. finely chopped seeded jalapeno pepper
2 tsp. lime juice
1 tsp. sugar

Sliders:

4 boneless skinless chicken breast halves
½ tsp. ground cumin
½ tsp chili powder
¼ tsp salt
¼ tsp coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato

Directions:

1.  In a small bowl, combine the sour cream, lime peel and lime juice. In another small bowl, combine the slaw ingredients. Chill the sauce and slaw until serving.

2.  Cut each chicken breast in half widthwise; flatten to ½ inch thickness. Sprinkle with seasonings.

3.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inch from the heat for 4 to 7 minutes on each side or until no longer pink.

4.  Grill rolls, cut sides down, for 30-60 seconds or until toasted. Serve chicken on rolls with lettuce tomatoes and slaw.

Steak Teriyaki Quesadillas

 
Prep: 20 Mins
Grill: 15 Mins

1/2 cup reduced sodium soy sauce
1/3 cup reduced sodium chicken broth
1 tbsp brown sugar
1 tsp minced fresh gingerroot
½ tsp onion powder
1 garlic clove, minced
1 beef top sirloin steak (1 in. thick and ¾ lb.)
½ cup finely chopped fresh pineapple
½ cup finely chopped red onion
½ cup finely chopped green pepper
2 cups shredded part skim mozzarella cheese
6 flour tortillas

Directions

1.  In a small bowl, combine the first six ingredients; set aside 3 tbsp for filling. Pour remaining mixture into a large re-sealable plastic bag. Add the steak; seal bag and turn to coat. Refrigerate for 2 hours.

2.  Drain steak and discard marinade. Grill steak, covered, over medium heat or broil 4 inches from the heat for 8-11 minutes on each side or until meat reaches desired doneness.

3.  Remove steak from the grill and cool slightly; cut into bite-size pieces. In a large bowl, combine the pineapple, red onion, green pepper and beef.

4.  Sprinkle half of the cheese over three tortillas. Using a slotted spoon, top with beef mixture. Drizzle with reserved soy mixture. Sprinkle with remaining cheese; top with remaining tortillas.

5.  Grill over medium heat for 1-2 minutes on each side or until cheese is melted. Cut each into six wedges; serve immediately.

Fired-Up Polenta Shrimp Rounds

Prep: 25 Min + Marinating
Grill: 10

¼ Cup olive oil
3 Garlic cloves, minced
2 tsp. lime juice
1 tsp. chopped seeded jalapeno pepper
½ tsp cayenne pepper
1 lb. uncooked medium shrimp, peeled & deveined

Sauce:

½ cup mayo
1 green onion, finely chopped
1 tsp. chopped seeded jalapeno pepper
1 tsp. hot pepper sauce
½ tsp. cayenne pepper
Polenta
1 tube polenta cut into 12 slices
2 tbsp. seafood seasoning

Directions:

1.  In a large re-sealable plastic bag, combine the first six ingredients. Add shrimp, seal bag and turn to coat. Refrigerate for up to 2 hours. In a small bowl, combine the sauce ingredients; chill until serving.

2.  Spring Polenta with seafood seasoning. Drain shrimp and discard marinade. Thread the shrimp onto metal or soaked wooden skewers.

3.  Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill polenta and shrimp over medium heart for 5-8 minutes or until polenta is lightly browned and the shrimp turn pink, turning once.

4.  Spoon sauce over polenta; top with shrimp

Summertime Tea

 
14 cups water, divided
6 individual black tea bags
1 ½ cups sugar
¾ cup thawed frozen orange juice concentrate
¾ cup thawed frozen lemonade concentrate
1 cup tequila, optional
Fresh mint leaves and lemon or lime slices, optional
 
Directions

1. In a large saucepan, bring 4 cups water to a boil. Remove from heat; add tea bags. Cover and steep for 3-5 mins. Discard tea bags.

2. Stir in the sugar, concentrates and remaining water. Add tequila if desired. Refrigerate until chilled. Garnish with mint and lemon.