Grilled Pork Chops

Makes: 4 servings

Takes: 4 hrs, 25 minutes

Pork Ingredients:

3 cups water

2 1/2 tablespoons stevia or honey

1 1/2 tablespoons sea salt

1 sprig fresh rosemary

2 sprigs fresh thyme

4 (1-inch thick) pork chops

Directions

1. Whisk the water, sugar, and salt together in a bowl; pour into a gallon-sized resealable plastic bag. Add the rosemary, thyme, and pork chops to the bag. Coat the pork with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours. While pork is marinating, make Five Fruit salsa.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the pork chops from the bag, and discard the marinade.
4. Cook on the preheated grill until no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Grilled Teriyaki Chicken

Easy Tin Foil Dinners

Tin Foil Dinners

Makes: 4 servings

Takes: 1 hr. 

Ingredients:  

4 russet potatoes, cubed

6 carrots, cut into small pieces

2 onions, chopped

1 can cream of mushroom or cream of celery

seasonings of choice

4 boneless skinless chicken breasts (can also use ground beef, ground turkey, or simply omit)

***Other veggies that might be good with this are bell peppers, celery, green beans, etc.  Be creative and use what you have on hand!!!

aluminum foil 

Directions:

Cut up potatoes, carrots, and onions.  Season meat as desired and place each chicken breast in the middle of a piece of tin foil.  Add the potatoes, carrots,  and onions.  Pour several tablespoons of the soup on top.  Take sides of aluminum foil and fold over, then roll up edges to make a complete seal.  Place tin foil packages on the grill or in the oven at about 400 for about 45 minutes to an hour, or until chicken is cooked through and the vegetables are tender.  

To speed the process, chop the vegetables smaller, and cut the chicken into pieces instead of the whole breast.   This is fun for a pretend camp-out in the backyard!    

Grilled Halibut and Fresh Mango Salsa

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The Best Tomato Sauce Ever

This sauce has 8 veggies!  WOW!!!

Use the sauce to make French Bread Pizza's, gluten free pizzas, zucchini pizzas, english muffin pizzas, flatbread pizzas, top it on pastas, and more!  

Honey Mustard Grilled Chicken

Serve with Baked Potatoes

Ingredients:

olive oil cooking spray

4 russet potatoes

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary

1 1/2 teaspoons dried thyme leaves

1 teaspoon garlic powder

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried parsley

1/2 teaspoon ground sage

1/2 teaspoon cracked black pepper

1/4 teaspoon salt

Directions

Preheat an oven to 425 degrees F. Spray a large baking sheet with cooking spray.

Place whole potatoes into a covered dish; cook in microwave on High for 4 minutes. Allow to cool slightly before cutting each potato into 8 to 10 wedges.

Place the potato wedges in a large bowl, drizzle with olive oil, and toss until evenly coated. Spread the wedges in a single layer onto the prepared baking sheet.

Bake the potatoes in the preheated oven for 10 minutes. Spray the wedges with the cooking spray, turn, and spray again with the cooking spray. Continue baking until golden brown, about 12 minutes more.

Stir the rosemary, thyme, garlic powder, oregano, parsley, sage, pepper, and salt together in a small bowl; sprinkle evenly over the potato wedges. Serve hot

Grilled Chicken and Peach Salad by Kerri Conan

Sticky Sweet Sausage Kabobs