Ranch Chicken

Ingredients:

2 boneless, skinless chicken breasts
1 3/4 of crushed butter flavored crackers (about 15 Ritz crackers)
1/4 c. shredded parm cheese
1/4 .c shredded Monterrey Jack Cheese
3/4 c. ranch dressing
1/4 c. flour
Salt and Pepper to taste

Directions:

1. Grab 3 plates:
one: flour (seasoned with salt and pepper)
two: ranch Dressing
three: crackers, both cheeses

2. Dip chicken into flour, ranch, then cheese/cracker mixture.

3. Place chicken in a greased shallow baking dish and bake at 350 for 30-35 minutes.
This also tastes wonderful on the grill! Spray grill with cooking spray so the crackers stay on the chicken. Cook 10-15 mins., flip & repeat.

BBQ Pineapple Chicken Packet

Ingredients

for each packet:

1 small boneless skinless chicken breast
1 pineapple ring
1 green pepper ring

1 tbsp. barbecue sauce

optional: red onion ring
cherry (I love cherries!)

Directions:

1. Heat grill to medium heat.

2. Place chicken in center of large sheet of heavy-duty foil; top with remaining ingredients.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
4. Grill 20-25 min. or until chicken is done. Cut slits in foil to release steam before opening packet.

OR bake in oven/toaster oven for 30 mins. at 350 degrees.

Teriyaki Kabobs

Ingredients:

2 lbs. any meat or seafood -chicken, steak, shrimp, etc.
1 cup teriyaki marinade or sauce
2 red or green peppers - cut in thick pieces
1 large onion - cut in thick pieces
1 large can (16 or 20 oz.) chunked pineapples
1/2 cup pineapple juice

Directions:

1. Drain pineapples and reserve 1/2 cup of the juice
2. Mix teriyaki sauce & pineapple juice & add meat
3. Cover and refrigerate 1-2 hours; stir occasionally
4. Thread meat, peppers, onions & pineapples on skewers.
5. Shrimp - grill for 4-5 mins each side. Do not overheat shrimp.
Steak or chicken - grill 10 mins each side until meat is cooked through.
6. Serve over rice.

Marinated Grilled Shrimp

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined

Directions:

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper.

2. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
3. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Broiled Spicy Honey Brushed Chicken

Ingredients:

3 teaspoons garlic powder
3 teaspoons chili powder
1 1/2 teaspoon salt
1 1/2 teaspoon ground cumin
1 1/2 teaspoon paprika
3/4 teaspoon ground red pepper
2-3 skinless, boneless chicken breasts
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Directions:

1. Preheat broiler
3. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
3. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
4. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven.
5. Brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

* can also be cooked on the grill 20-30 mins.