Grilled Jalapeno Poppers

Ingredients

• 8 ounces cream cheese
• 2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons garlic powder
• 1 1/2 cups shredded Cheddar cheese
• 16 whole jalapeno peppers with stems
• 8 slices bacon, cut in half crosswise

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
3. Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
4. Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

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
• skewers

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

Chicken and Sun-Dried Tomato Bruschetta

Ingredients

• 2 skinless, boneless chicken breast halves
• 1 1/4 cups Italian salad dressing, divided
• 4 cups fresh spinach, torn
• 1/3 cup crumbled feta cheese
• 8 sun-dried tomatoes, packed without oil, chopped
• 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
• 1/4 cup olive oil

Directions

1. Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
4. In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
5. Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.

Fruit Smoothie

Ingredients

• 1 quart strawberries, hulled
• 1 banana, broken into chunks
• 2 peaches
• 1 cup orange-peach-mango juice
• 2 cups ice

Directions

In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.

Seasoned Turkey Burgers

Ingredients

• 1 1/2 pounds ground turkey
• 1 (1 ounce) package dry onion soup mix
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoons soy sauce
• 1 egg, lightly beaten (optional)
• 6 hamburger buns, split

Directions

1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
2. Preheat the grill for medium-high heat.
3. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.

Dijon Marinated Chicken

Ingredients

• 1/2 cup canola oil
• 1 Tbs salt
• 1 Tbs poultry seasoning
• 1/4 teaspoon black pepper
• 1 Cup Cider vinegar
• 1 Tbs Dijon mustard

Directions

Blend all ingredients together well, then add chicken and let marinate ~ 4 hours. You may want to set aside a small amount of marinade before adding chicken so you can baste chicken while grilling. Throw out the marinade that chicken was in though.

Makes enough for 4 chicken halves

Foil-Wrapped Veggies

Ingredients

• 2 1/2 pounds new potatoes, thinly sliced
• 1 large sweet potato, thinly sliced
• 2 Vidalia onions, sliced 1/4 inch thick
• 1/2 pound fresh green beans, cut into 1 inch pieces
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2 tablespoons olive oil
• salt and pepper to taste
• 1/4 cup olive oil

Directions

1. Preheat grill for high heat.
2. In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
3. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
4. Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

Beef Shish Kabobs

Ingredients

• 1 cup soy sauce
• 1/2 cup red wine vinegar or cider vinegar
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1 clove garlic, minced
• 1 pound beef stew meat, cut into 1 1/2 inch pieces
• 1 pound sliced bacon, cut in half
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can pineapple chunks, drained

Directions

1. In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.
2. In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.

Savory Grilled Potatoes

Ingredients

• 1/4 cup mayonnaise
• 1 tablespoon grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 medium baking potatoes, cut into 1/4 inch slices
• 1 small onion, sliced and separated into rings
• 2 tablespoons butter

Directions

In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.

Grilled Peaches with Gingersnaps

Ingredients

• 1 firm peach, halved and pitted
• 1 teaspoon canola oil
• 2 tablespoons brown sugar
• 4 scoops vanilla fat-free frozen yogurt
• 2 gingersnap cookies, crumbled

Directions

1. Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
2. Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.