Spinach salad with grilled chicken
10 cups of baby spinach, washed
6 large chicken breasts
1 ½ cups Feta cheese
1 bunch of red grapes, washed & sliced
1 bunch of green grapes, washed & sliced
1 cup of candies walnuts
Kens Raspberry Vinaigrette
Wash chicken, remove fat and lightly spice with salt and pepper. Grill and slice/chunk to desired thickness. Place spinach in large bowl, top with feta, grapes and walnuts. Add dressing to taste.
Fajitas
• 1 (1-pound) flank steak
• 1 pound skinned, boned chicken breast
• 2 red bell peppers, each cut into 12 wedges
• 2 green bell peppers, each cut into 12 wedges
• 1 large sweet onion, cut into 16 wedges
• 16 high fiber tortillas
• 1 cup pace picante salsa
• 1/4 cup low-fat sour cream
• 1/2 cup chopped fresh cilantro
• Fresh cilantro sprigs
• Marinade:
• 1/4 cup olive oil
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon fresh oregano
• 1/2 teaspoon coarsely ground black pepper
• 2 garlic cloves, minced
• 1 can low-salt beef broth
Combine all marinade ingredients, add flank steak and let sit for no less than 1 hour. Lightly spray grill and preheat. Place meat on to hot grill and sear to preferred doneness. Take sautee pan, add olive oil and sautee veggie mixture. Ensure that sautee pan is safe for your grill. Once flank steak has been removed from the grill, be sure to let it sit for about 10 mins, this will help the juices to redistribute and your steak will not be dry. Slice meat in to 1/4 inch width. Place sliced met and veggie mixture in totilla and enjoy!
Corn on the cobb with cheese
10 corn on the cobb, dehusked and cleaned
1/8 teaspoon cayenne, or to taste
3/4 cup shredded feta or gated parmesean
1/2 cup of melted butter
1 lime, juiced
Soak corn in a salt and sugar solution. Place directly on grill for 10 mins. During the grilling process, brish with butter. Remove corn from grill, bish with more butter, sprinkle with cayenne, cheese and lime juice
