The New Chicken Sandwich: Grilled Chicken and Pineapple

What You'll Need:
4 boneless, skinless chicken breasts (4 to 6 oz each)
4 pineapple slices (1/2-inch thick)
1/4 cup pickled jalapeno slices, or 1 fresh jalapeno, thinly sliced
Teriyaki sauce
4 slices Swiss cheese
4 whole-wheat kaiser rolls
1/2 medium red onion, thinly sliced 

How to make it:
1 Combine chicken and enough teriyaki sauce to cover it in a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes and up to 12 hours. 

2 Heat a grill until hot (you shouldn't be able to hold your hand above the grates for more than 5 seconds). Remove chicken from marinade and place on the grill; discard any remaining marinade. Cook for 4 to 5 minutes, flip, and immediately add cheese to each breast. Continue cooking until cheese is melted and chicken is lightly charred and firm to the touch. Remove from grill; set aside. 

3 While chicken rests, add pineapple and rolls to the grill. Cook rolls until they're lightly toasted, and pineapple slices until they're soft and caramelized, about 2 minutes per side. Top each roll with chicken, pineapple, red onion, and jalapeno slices. If you like, drizzle chicken with a bit more teriyaki sauce. 

I got this recipe from Women's Health magazine online.  I like the flavors of teriyaki Jesse is not a huge fan.  My jalapeno was rotten when I cut it so I left it out.  I cooked the chicken by broiling it.  

Megan-3.5/5
Jesse-3/5

Chicken Goat- Cheese Quesadillas

• 1 1/2 oz goat cheese, softened to room temperature
• 2 tbsp shredded monterey jack cheese
• 1/2 tsp virgin olive oil
• 1/4 cup chopped vidalia onion
• 1/2 cup frozen corn kernels, thawed
• 1 pinch ground black pepper
• 1/2 cup diced cooked skinless white-meat chicken
• 1 tbsp chopped fresh cilantro
• 4 six-inch corn tortillas
• Nonstick cooking spray, preferably olive oil

Directions 

1.

Combine cheeses in a small bowl. Set aside.

2.

Heat olive oil in a medium saute pan over medium-low heat. Add onion and saute for 2 minutes. Add corn and pepper; saute for 1 minute. Add chicken and saute for 1 minute. Remove from heat, then stir in cilantro.

3.

Divide cheese mixture and spread over 2 tortillas. Layer each tortilla with half the chicken mixture and top with remaining tortillas.

4.

Spray a large frying pan or griddle with cooking spray. Warm quesadillas over medium heat for 5 to 6 minutes, flipping halfway.    This recipe if from Women's Health magazine.  We have a quesadilla maker so I made them in it.  One quesadilla is filling enough for a dinner.                                                                                                                                                      Megan-3.5/5                                                                        Jesse-3/5

Barley Risotto with Eggplant and Tomatoes

• 6 cups (1/2-inch) diced eggplant $
• 1 pint cherry tomatoes $
• 3 tablespoons olive oil, divided $
• 1/2 teaspoon black pepper, divided
• 5 cups fat-free, less-sodium chicken broth $
• 2 cups water
• 1 1/2 cups finely chopped onion $
• 1 cup uncooked pearl barley
• 2 teaspoons minced garlic
• 1/2 cup dry white wine $
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) crumbled soft goat cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup pine nuts, toasted

Preparation

1. 1. Preheat oven to 400°.
2. 2. Combine eggplant, tomatoes, 2 tablespoons oil, and 1/4 teaspoon pepper in a bowl; toss to coat. Arrange mixture in 
3. a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
4. 3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
5. 4. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until onion begins to brown. Stir in barley and garlic; cook 1 minute. Add wine; cook 1 minute or until liquid almost evaporates, stirring constantly. Add 1 cup broth mixture to pan; bring to a boil, stirring frequently. Cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total). Gently stir in eggplant mixture, remaining 1/4 teaspoon pepper, and salt. Top with cheese, basil, and nuts.

I got this recipe from Cooking Light online.  It is a filling dish with nice flavor.

Megan- 4/5

Jesse-3.5/5

Spicy Chicken Kabobs with Vegetable Rice

ingredients

• 2   tablespoons 

  olive oil
• 4   teaspoons 

  lemon juice
• 1/4  teaspoon 

  crushed red pepper
• 1/8  teaspoon 

  salt
• 1/8  teaspoon 

  dried thyme
• 1/8  teaspoon 

  ground black pepper
• 1   medium 

  zucchini
• 1   pound 

  skinless, boneless chicken breast, cut into 1-inch pieces
• 1   medium 

  red onion, cut into 1/2-inch wedges
• 24   

  red and/or yellow cherry tomatoes
•  

  Nonstick cooking spray
• 3/4  cup 

  chopped red sweet pepper (1 medium)
• 2   cloves 

  garlic, minced
• 4   cups 

  chopped kale
• 1/4  cup 

  reduced-sodium chicken broth
• 3/4  teaspoon 

  Cajun seasoning
• 1 1/3  cups 

  cooked brown rice

directions

1.

In a medium bowl whisk together olive oil, lemon juice, crushed red pepper, salt, thyme, and black pepper; set aside. Cut zucchini in half crosswise. Chop half of the zucchini; cut the remaining zucchini lengthwise into thin slices. Add zucchini slices, chicken, onion, and tomatoes to olive oil mixture; toss to coat. On twelve 8-inch skewers,* alternately thread chicken pieces, zucchini slices, onion wedges, and tomatoes, leaving 1/4 inch between pieces.

2.

For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning occasionally.

3.

Meanwhile, for vegetable rice, coat a large skillet with cooking spray. Heat skillet over medium heat. Add chopped zucchini, sweet pepper, and garlic. Cook and stir 3 minutes. Add kale, broth, and Cajun seasoning. Simmer, covered, about 5 minutes or until kale is tender. Stir in cooked rice; heat through.

4.

Serve skewers with rice mixture.

I got this recipe from recipes.com  I used foil packets in the oven instead of kabobs since our grill was out of propane.  I liked it because of all the veggies Jesse was not a big fan and thought it needed more flavor. 

Megan 4/5

Jesse-2.5/5