Santa Fe Grilled Chicken

Santa Fe Grilled Chicken

INGREDIENTS

8 boneless skinless chicken breasts (about 2 lb)
2 tablespoons vegetable oil
2 tablespoons Old El Paso® taco seasoning mix (from 1 oz package)
8 slices (3/4 oz each) Monterey Jack cheese
1 cup Old El Paso® Thick ‘n Chunky salsa

DIRECTIONS

1. Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
2. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

Grilled Grands!® Biscuit Tostadas

Grilled Grands!® Biscuit Tostadas

INGREDIENTS

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original biscuits
Cooking spray
2 cups shredded deli rotisserie chicken
1 cup crumbled cotija (white Mexican) cheese or finely shredded Mexican cheese blend (4 oz)
1/2 cup Green Giant® Niblets® frozen corn, thawed
3/4 cup shredded lettuce
1/4 cup Old El Paso® sliced jalapeños, chopped
1/2 cup Old El Paso® Thick ‘n Chunky salsa
1/4 cup refrigerated guacamole (from 8-oz package)
3 tablespoons chopped fresh cilantro
8 lime wedges for garnish

DIRECTIONS

1. Heat gas or charcoal grill. Separate dough into 8 biscuits. Press each to form 5-inch round. Spray 1 side of each round with cooking spray. Place sprayed biscuit rounds, chicken, cheese and corn on tray for carrying to grill.
2. When ready to grill, place biscuit rounds, sprayed side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 4 minutes or until bottoms are browned. Turn biscuits; top with chicken, cheese and corn. Cook 2 to 3 minutes longer or until bottoms are browned. (By the time all are topped, first ones are done.)
3. To serve, top tostadas with lettuce, jalapeños, salsa, guacamole and cilantro. Serve with lime wedges.

Grilled Tostadas

Grilled Tostadas

INGREDIENTS

1 (9-oz.) pkg. frozen Southwestern-seasoned cooked chicken strips
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Biscuits
Nonstick cooking spray
4 oz. (1 cup) finely shredded colby-Monterey Jack cheese blend
8 teaspoons chopped green onions
1 cup shredded lettuce
1/2 cup Old El Paso® Salsa
8 teaspoons sour cream

DIRECTIONS

1. GRILL DIRECTIONS:  Heat grill. Heat chicken strips as directed on package.
2. Meanwhile, separate dough into 8 biscuits. Press each to form 5-inch round. Spray 1 side of each round with nonstick cooking spray. Place sprayed biscuit rounds, cheese, onions and warm chicken on tray for carrying to grill.
3. When ready to grill, place biscuit rounds, sprayed side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 4 minutes or until bottoms are browned. Turn biscuits; top with cheese, onions and warm chicken. Cook an additional 2 to 3 minutes or just until cheese begins to melt. (By the time all are topped, first ones are done.)
4. To serve, top tostadas with lettuce, salsa and sour cream.

Grilled Beef Fajitas

Grilled Beef Fajitas

INGREDIENTS

1/2 lb boneless beef sirloin steak, cut into thin bite-size strips
2 slices (1/2 inch thick) large onion, separated into rings
1/2 medium green bell pepper, cut into thin bite-size strips
2 tablespoons fajita seasoning
2 tablespoons lime juice
4 Old El Paso® flour tortillas for burritos (8-inch) (from 11-oz package)
4 tablespoons sour cream
4 tablespoons Old El Paso® Thick ‘n Chunky salsa

DIRECTIONS

1. Heat closed contact grill 5 minutes. Meanwhile, in large nonmetal dish or resealable food-storage plastic bag, mix steak, onion, bell pepper and fajita seasoning; stir or turn bag to coat.
2. When grill is heated, place steak and vegetables on bottom grill surface, spreading evenly; close grill. Cook 4 to 6 minutes or until steak is desired doneness and vegetables are crisp-tender. Place steak and vegetables on plate; drizzle with lime juice.
3. Spoon steak and vegetables down center of each tortilla. Top each with sour cream and salsa. Bring sides of each tortilla up over filling; press to seal.
4. Clean grill by carefully wiping with damp paper towel. Place 2 filled tortillas on hot grill; close grill. Cook about 1 minute or until tortillas are heated. Repeat with remaining filled tortillas.

Grilled T-Bones with Mushroom Sauce

Grilled T-Bones with Mushroom Sauce

INGREDIENTS

1 garlic clove, minced
3 tablespoons steak sauce
1/4 to 1/3 cup Progresso® beef flavored broth (from 32-oz. carton)
1 (4.5-oz.) jar Green Giant® sliced mushrooms, drained, reserving liquid
2 teaspoons cornstarch
2 teaspoons chopped fresh parsley
2 (1-lb.) beef T-bone steaks (about 1 inch thick)

DIRECTIONS

1. .Heat grill. In small bowl, combine garlic and 1 tablespoon of the steak sauce; mix well. Set aside
2. Add enough broth to reserved mushroom liquid to make 3/4 cup. In small saucepan, combine remaining 2 tablespoons steak sauce, broth mixture, mushrooms and cornstarch; mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally. Boil 1 minute. Remove from heat. Stir in parsley. Cover to keep warm.
3. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with garlic and steak sauce mixture. Cook 7 to 12 minutes or until of desired doneness, turning once and brushing with garlic and steak sauce mixture. Serve steaks topped with mushroom sauce.

Grilled Veggie and Steak Appetizer

Grilled Veggie and Steak Appetizer

INGREDIENTS

1 package (6 oz) small fresh portabella mushrooms
1/2 lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes
1 cup frozen small whole onions (from 1-lb bag), thawed
1/2 cup plus 2 tablespoons balsamic vinaigrette
1/2 cup halved grape or cherry tomatoes

DIRECTIONS

1. Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”).
2. Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
3. Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.

Macaroni and Cheese Casserole with Meatballs

Macaroni and Cheese Casserole with Meatballs

INGREDIENTS

8 oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed
3 cups uncooked rotini pasta (8 oz)
2 1/4 cups milk
1 package (1.8 oz) white sauce mix
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter or margarine, melted
3 tablespoons Progresso® Italian-style dry bread crumbs
2 medium green onions, chopped (2 tablespoons)

DIRECTIONS

1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
2. Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
3. Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.

Meat-Lover’s Pizza Casserole

Meat-Lover’s Pizza Casserole

INGREDIENTS

1 lb uncooked ziti or other tubular pasta
1/2 lb bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
2 cans (15 oz each) pizza sauce
8 slices bacon, crisply cooked and crumbled
1/2 package (3.5-oz size) sliced pepperoni
2 cups shredded Italian cheese blend (8 oz)

DIRECTIONS

1. Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package using minimum cook time. Return to saucepan.
2. Meanwhile, in 12-inch skillet, cook and stir sausage, onion, bell pepper and garlic over medium-high heat about 7 minutes or until sausage is no longer pink and onion is softened. Stir in pizza sauce, bacon and pepperoni. Pour mixture over cooked pasta; stir. Spoon half of pasta mixture (about 4 cups) into casserole. Sprinkle with 1 cup of the cheese. Spoon remaining pasta mixture on top.
3. Bake 30 minutes; top with remaining 1 cup of cheese. Bake 5 to 10 minutes longer or until hot and cheese is melted and bubbly

Bagel Shop Chicken Salad Sandwiches

Bagel Shop Chicken Salad Sandwiches

INGREDIENTS

2 cups chopped cooked chicken
1/2 cup chopped precooked bacon (about 6 or 7 slices)
1/4 cup finely chopped celery
2 tablespoons finely chopped green onions (2 medium)
1/2 teaspoon dried basil leaves
1/4 teaspoon garlic powder
1/4 cup mayonnaise or salad dressing
4 bagels (whole-grain, pumpernickel or sesame seed), split
Thin cucumber slices or lettuce leaves, if desired

DIRECTIONS

1. In medium bowl, mix chicken, bacon, celery, onions, basil, garlic powder and mayonnaise.
2. Spread chicken mixture on bottom halves of bagels. Top with cucumber slices. Cover with top halves of bagels. Serve immediately, or wrap each sandwich in plastic wrap and refrigerate up to 24 hours.

Chicken-Bacon-Ranch Wraps

Chicken-Bacon-Ranch Wraps

INGREDIENTS

3 cups coarsely shredded deli rotisserie chicken (from 2 to 2 1/2-lb chicken)
1 cup shredded Monterey Jack cheese (4 oz)
8 slices cooked bacon, chopped (about 1/2 cup)
1/4 cup chopped green onions (4 medium)
1 cup ranch dressing
1 package (11 oz) Old El Paso® flour tortillas for burritos, 8 inch (8 tortillas)
4 cups shredded romaine lettuce

DIRECTIONS

1. In large bowl, gently mix all ingredients except tortillas and lettuce. Cover; refrigerate up to 3 days.
2. To make 1 wrap, in small microwavable bowl, microwave generous 1/3 cup chicken mixture, loosely covered, on High 30 to 45 seconds or until hot. Spread chicken mixture on tortilla and top with 1/2 cup shredded lettuce; roll up.