Honey- Grilled Chicken Breasts
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
3 tablespoons minced fresh ginger root
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
Combine first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooling oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inch from the heat for 5-7 minutes on each side or until a meat thermometer reads 170º, basting frequently with reserved marinade. 8 servings
Go-Go Garlic Bread
1/2 cup butter, softened
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
2 teaspoons minced garlic
1/2 teaspoon Italian seasoning
1/8 teaspoon seasoned salt
1/2 cup shredded Monterey Jack cheese
1 loaf French bread, halved lengthwise
In a small bowl, beat butter and mayonnaise until smooth. Beat in the Parmesan cheese, garlic, Italian seasoning and seasoned salt. Stir in Monterey Jack cheese. Spread over cut sides of bread.
Place on an ungreased baking sheet. Bake at 350º for 10-15 minutes or until cheese is melted. Slice and serve warm. 12 servings.
Jazzed Up Green Bean Casserole
2 packages (16 ounces each) frozen cut green beans, thawed
2 cans condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
l1 cup 2% milk
6 bacon strips, cooked and crumbled
1 teaspoon pepper
1/8 teaspoon paprika
4 ounces process cheese (Velveeta), cubed
1 can (2.8 ounces) French-fried onions
In a 4 quart slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with French fried onions. 10 servings
