Tropical Chicken Packets

4	sheets (12x18-inches each) Reynolds Wrap® Release Non-Stick Foil
1	can (20 oz.) DOLE® Pineapple Chunks, drained
1	small onion, thinly sliced and separated into rings OR 4 green onions, cut into 1–inch pieces
4	boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1	medium red bell pepper, cut in strips
1/2	cup teriyaki sauce
2	tablespoons packed brown sugar
1	teaspoon grated fresh ginger
	Hot cooked rice

PREHEAT grill to medium-high.

CENTER onion slices on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick 9dull) side facing up. Top with chicken, DOLE Pineapple Chunks and red pepper. Combine teriyaki sauce, brown sugar and ginger; spoon over top

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

GRILL 14 to 16 minutes. Open foil packet carefully to allow steam to escape.

Number of Servings: 4

Nutrition Information:
(Per Serving)

calories		540
grams fat		4
% calories from fat		7
milligrams cholesterol		83
milligrams sodium		890
grams carbohydrates		88
grams protein		37

Prosciutto Pasta Toss

Ingredients:

1 package (16 ounces) linguine
1/2 cup frozen peas
2 tablespoons minced fresh garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto, chopped
1/4 cup shredded Parmesan cheese

Directions:

Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in the oil for 2-3 minutes or until garlic is tender. Stir in prosciutto.
Drain linguine; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
Yield: 6 servings

My notes: I saute some fresh mushrooms and finely chopped sweet onion with the garlic. I also use fresh snap peas coarsely chopped which I add to the whole mixture when I add the prosciutto. Sometimes I add some finely chopped fresh basil too!

Corn Dip/Salsa

Ingredients

1 chopped green pepper

1 chopped onion

1 can shoe peg corn

1 can black beans (or garbanzo beans, black eyed peas,etc) I just use little black beans

1 small jar pimentos

1 avocado

Combine all the ingredients in a bowl except the avocado

MIX FOR MARINADE:

1/2 cup sugar

1/2 cup oil

1/2 cup vinegar

2 tablespoons Tiger Sauce (located in grocery store by marinades & hot sauces)

Directions:

Pour marinade over ingredients and refrigerate overnight. Drain off excess liquid before serving. Peel, cut up and add avocado just before serving.


This recipe gets rave reviews no matter where I take it!