Santa Fe Chicken Packets

INGREDIENTS

• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 2 cups frozen whole kernel corn
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
• 1/2 teaspoon ground cumin
• PAM® Original No-Stick Cooking Spray
• 4 boneless skinless chicken breasts (5 oz each)
• 1/2 cup shredded reduced fat Mexican cheese blend

NUTRITION INFORMATION*

Serving Size	4 servings (1 packet each)
Calories	386

View complete nutrition information

DIRECTIONS

1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165°F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

Lemony Chicken Kebabs with Zucchini Salad Recipe

Recipe Ingredients

• 3 lemons
• 4 6-oz boneless, skinless chicken breasts, cut into 1 1/2-in. pieces
• 1/2 tsp dried oregano
• Kosher salt and pepper
• 4 small zucchini (about 1 lb), halved lengthwise
• 1 Tbsp olive oil, plus more for the grill
• 2 oz feta cheese, crumbled
• 2 Tbsp sliced chives

Recipe Preparation

1. Heat grill to medium-high. Squeeze the juice of 1 lemon into a small bowl. Cut the remaining 2 lemons in half. Thread the chicken onto 8 small skewers and season with the oregano and 1/4 tsp each salt and pepper.
2. Lightly oil the grill. Grill the chicken, turning occasionally and brushing with the lemon juice, until cooked through, 6 to 8 minutes; transfer to plates.
3. Meanwhile, brush the zucchini with the oil and season with 1/4 tsp each salt and pepper. Grill until just tender, 3 to 5 minutes per side. Grill the lemon halves, cut-side down, until charred, about 2 minutes.
4. Cut zucchini into 1/2-in. pieces and divide among the plates. Sprinkle with the feta and chives. Serve with the grilled lemon halves.

Spicy Mexican Skillet Chicken

prep time:25 min

start to finish:25 min

makes:4 servings

1	to 2 teaspoons chili powder
1/4	teaspoon salt
1/4	teaspoon pepper
4	boneless skinless chicken breasts (about 1 1/4 lb)
1	teaspoon canola or soybean oil
1	can (15 oz) Progresso® black beans, drained, rinsed
1	cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/3	cup Muir Glen® organic salsa (any variety)

1.	Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken.
2.	Spray 10-inch skillet with cooking spray. Add oil; heat over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
3.	Stir in beans, corn and salsa. Heat to boiling; reduce heat. Cover; simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro.

Chopped fresh cilantro, if desired

Gluten Free Corn Dog Recipe

Ingredients:

• Oil for deep frying
• 1/2 cup gluten free cornmeal
• 1/2 cup Bisquick® Gluten Free mix
• 2 teaspoons sugar
• 1 egg, beaten
• 2/3 cup milk (you can use soy, almond, etc.)
• 1 package (16 oz) gluten free hot dogs
• Sticks, if desired

Preparation Instructions:

1. In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
2. In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
3. Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.

Chili

Serves 4| Hands-On Time: 15m | Total Time: 40m

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 poblano pepper, chopped
• 2 teaspoons ground cumin
• 1 28-ounce can diced tomatoes
• 2 15.5-ounce cans kidney beans, rinsed
• kosher salt and black pepper
• 2 cups shredded roasted turkey or chicken
• tortilla chips (optional)

Directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.
3. Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
5. Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired.

Grilled Tuscan Chicken

Ingredients

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
• 1/4 cup fresh lemon juice

Directions

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Orange Chicken

4 chicken leg quarters, skin removed.
1 t salt.
1/8 tsp pepper
3 T orange juice concentrate
1 T honey
1 t mustard

1. Place chicken in a single layer in a greased 13-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 375 for 25 minutes

2. in a small bowl, combine the orange juice concentrate, honey and mustard. Base chicken with half the marinade. Bake 15 minutes longer; baste with the remaining marinade. Bake 10 minutes longer until juice run clear.