Grilled Peppers & Apples Recipe

 
Yield: 1 Servings
 
      3    peppers
      3    apples
      2 T  oil
      1 t  onion powder
    1/2 t  rosemary leaves,Crushed
    1/4 t  garlic powder
    1/4 t  salt
    1/4 t  black pepper

Cut apples and peppers in wedges and toss them with all ingredients.
Broil or grill the tossed apples and peppers 15 minutes.

Grilled Perch With Sage
 
      Yield: 4 Servings
 
      1    2 12 ounces wh  perch,--

:    gutted and scaled
:    -(12 to 15)
:    kosher salt
:    olive oil for grilling, pl
1    1 tablespoon

10    sprigs fresh sage
3    Italian toma
6 sl zucchini, oiled
1 TB olive oil

Preheat grill. Using a sharp knife, make 3-4 slits into the flesh of
each perch on both sides. Oil and season. Stuff 5 sprigs of sage into
the cavity of each perch. Place the perch on the grill and cook for 4
minutes, flip and place the tomatoes and zucchini on the grill. Cook
for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer
to serving plates and drizzle with olive oil.

Yield: 2 serving

Grilled Picante Chicken
 
      Yield: 8 Servings
 
      4    chicken breasts - (skinned
           -and bone,d, -  and cut in
      1 c  picante sauce*
      2 pk sugar substitute
      4 t  dijon-style mustard

(*found in Mexican food section of market)

Mix picante sauce, sugar substitute, and mustard. Marinate chicken
breasts in this mixture for 4 to 8 hours in the refrig- erator.

When coals have turned white, place chicken breasts on the grill. Turn
after about five minutes.  They should be done in 10-15 min- utes.

Using a long handled brush, and wearing mitts, brush on marinade when
grilling.

Grilled Polynesian Chicken
 
      Yield: 4 Servings
 
  KAREN GODFREY  ==================
      2 T  soy sauce,lite
      1 T  brown sugar
    1/4 t  ginger
    1/8 t  garlic powder
      4    chicken breast,boneless
      8 oz pineapple slices,drained
      4 t  coconut

In small bowl, combine soy sauce, brown sugar, ginger and garlic
powder; mix well. Place chicken on plate. Brush both sides of each
breast half with soy sauce mixture. Cover; let stand 15 min. at room
temperature to marinate.

Heat grill. When ready to barbecue, oil grill rack. Place chicken on
gas grill over med. high heat or on charcoal grill 4-6 inches from
med. high coals. Cook 8-10 min. or until chicken is tender and juices
run clear, turning once. Top each with pineapple slice during last
few minutes of cooking time. Serve sprinkled with coconut. S: Fast &
Healthy. Calories: 190,  Fat: 4g