Grilled Chicken Asparagus Rolls
1 chicken breast
2 asparagus sticks
2 slices of low fat turkey bacon
1 tsp Dijon mustard
1 tbsp honey
Salt and pepper to taste
- Once the chicken breast is washed trim the fat from it.
- Cut chicken into two to four thin slices, depending on how thick you would like your roll to be.
- Put chicken slices in the container; add the salt and pepper, mustard and honey.
- Let it marinate for 25 minutes.
- Give the asparagus a quick wash.
- Snap off tough ends of asparagus and remove scales with vegetable peeler.
- Place one slice of turkey bacon on each slice of chicken breast.
- Place one asparagus stick on the top and start rolling it.
- Once the roll is ready, use a couple of wooden picks to secure the turkey bacon – ensure the picks are placed in such a way the chicken meat maintains its shape around the roll.
- You can grill rolls than for seven minutes on the electric grill at 375 degrees, or bake them for 25 minutes at 375 degrees.
Three Minute Scallops
1 cup dry white wine
2 cloves garlic, minced
1 tsp. Dried parsley
Juice of 1 lemon
1 lb. Fresh bay scallops, rinsed and patted dry.
- Heat wine in a medium skillet over medium heat.
- Add garlic and sauté 1 minute.
- Add parsley and lemon juice. Cover and cook 1 minute.
- Add scallops and cook 1 minute or until scallops turn from translucent to opaque.
- Makes 2-3 servings
Garlic Roasted Vegetables
6 carrots, peeled and quartered
6 parsnips, peeled and quartered
6 shallots, peeled and halved
2 medium onions, peeled and cut into 6-8 wedges
1 large garlic bulb, broken into cloves and peeled
1 tbsp. dried rosemary, or 3 tbsp. fresh, chopped
1 tbsp. dried thyme, or 3 tbsp. fresh
4 tbsp. olive oil
- In the Oven: Preheat oven to 400 F.
- Combine all the vegetables in roasting pan, drizzle with oil and stir to coat.
- Roast for about 1 hour 20 minutes or until tender. Salt and pepper to taste.
- On the Grill: Turn barbecue to medium.
- Combine all the vegetables into a tinfoil bag, drizzle with olive oil and stir to coat.
- Roast for about 30 minutes or until tender. Salt and pepper to taste.
- Great with meat, chicken and fish.
