Oven Foil-Pack Honey Dijon Chicken and Sweet Potatoes

Whether you grill or bake, you’ll be glad you decided to make these easy, tasty all-in-one foil packs!

Ingredients

4

tablespoons butter, melted

2

tablespoons honey

2

tablespoons Dijon mustard

1

tablespoon Montreal chicken seasoning

4

boneless skinless chicken breasts (about 1 1/4 lb) 

2

large sweet potatoes (about 1 3/4 lb), peeled and cut into 3/4-inch pieces (4 cups)

1/2

large red bell pepper, cut into 1-inch pieces 

2

green onions, thinly sliced 

Directions

• 1 Heat oven to 400°F or heat gas or charcoal grill for direct grilling. Cut 4 (18x12-inch) sheets of foil. In medium bowl, mix melted butter, honey, mustard and seasoning. Add chicken, and turn to coat; set aside.
• 2 In large microwavable bowl, microwave sweet potatoes uncovered on High 5 to 7 minutes or until fork tender. Carefully divide potatoes among the 4 pieces of foil. Top with bell pepper chunks. Top each with chicken breast and sauce.
• 3 For each packet, bring up 2 sides of foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• 4 If baking, place packets on cookie sheet, and bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If grilling, place packets on grill over medium heat. Cover grill; cook 18 to 20 minutes, rotating packets one-half turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• 5 Place packets on plates. Cut large X across top of each packet; carefully fold back foil. Top with green onions.

Rosemary Rib Roast

This recipe for rosemary crusted beef rib roast with horseradish cream will brighten any Thanksgiving dinner table.

Ingredients

1

beef prime rib roast (7 to 9 lb), trimmed of fat

6

cloves garlic, finely chopped

2

teaspoons salt

2

teaspoons pepper

1

teaspoon dried rosemary leaves, crushed

2

tablespoons olive oil

1

cup sour cream

2

tablespoons lemon juice 

2

tablespoons prepared horseradish

Directions

• 1 Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over roast. Let stand at room temperature 30 minutes.
• 2 Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Place pan on lower oven rack. Roast uncovered 45 minutes. Reduce oven temperature to 350°F. Roast 45 to 50 minutes longer or until of desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.
• 3 In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

Skewered Steak Dinner

Add Middle Eastern flavor to your family’s dinner. Enjoy grilled vegetables and beef kabobs – a delightful meal.

Ingredients

1 1/2

pounds beef boneless sirloin, cut into 1/4-inch slices 

1/2

cup Italian dressing

6

new potatoes ( 1/2 pound) 

1

medium onion, cut into 6 wedges 

6

small whole mushrooms 

6

mini red bell peppers 

6

mini pattypan squash

Directions

• 1 Mix beef and dressing in shallow glass or plastic dish. Cover and refrigerate, stirring occasionally, at least 30 minutes but no longer than 24 hours.
• 2 Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add potatoes. Boil about 15 minutes or until almost tender; drain. Cool slightly.
• 3 Heat coals or gas grill. Remove beef from marinade; reserve marinade. Thread beef, potatoes, onion, mushrooms, bell peppers and squash alternately on each of twelve 7-inch metal skewers, leaving space between each piece. Brush kabobs generously with marinade.
• 4 Cover and grill kabobs 4 to 6 inches from medium heat 12 to 15 minutes for medium beef doneness, turning frequently and brushing with marinade. Discard any remaining marinade.

Easy Grilled Steak Kabobs

A zesty honey-mustard basting sauce brings out the terrific taste of sirloin steak, bell pepper and mushrooms.

Ingredients

1

pound beef boneless top sirloin steak 

1

medium bell pepper, cut into 16 one-inch wedges 

16

medium mushrooms 

1

tablespoon chopped fresh or 1 teaspoon dried dill weed

1

tablespoon lemon juice 

1

tablespoon olive or vegetable oil

1

tablespoon honey mustard

1/4

teaspoon salt

1/4

teaspoon pepper

Directions

• 1 Heat coals or gas grill for direct heat.
• 2 Cut beef into 24 one-inch pieces. Thread beef, bell pepper and mushrooms alternately on each of eight 10- to 12-inch metal skewers, leaving space between each piece. Mix remaining ingredients.
• 3 Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.

Slow-Cooker Stuffed Peppers

Classic beef- and rice-stuffed peppers are now easier to make than ever with some help from your slow cooker.

Ingredients

6

large bell peppers 

1 1/2

lb lean (at least 80%) ground beef 

2

teaspoons olive oil

1/4

cup finely chopped onion 

2

cloves finely chopped garlic

1 1/2

cups cooked white rice

1

teaspoon kosher salt

1/4

teaspoon black pepper

1

can (15 oz) tomato sauce

1 1/4

cups shredded Cheddar cheese (5 oz)

Directions

• 1 Trim tops off bell peppers; remove ribs and seeds. Set aside.
• 2 Place beef in large bowl; set aside.
• 3 In 6-inch skillet, heat olive oil over medium-high heat; add chopped onion. Cook until onion softens, stirring every few minutes. Add garlic; cook 60 seconds. Remove from the heat; cool slightly.
• 4 Add rice, salt and pepper to beef. Add cooked onion and garlic; mix to combine. Stuff peppers with beef mixture; arrange in slow cooker. Pour tomato sauce over peppers.
• 5 Cook on Low heat setting 6 hours; last 30 minutes of cooking, top peppers with cheese.

Roasted Red Pepper Feta Dip

This flavorful dip comes together in 15 minutes and is great to serve as a quick appetizer.

Ingredients

1

cup Yoplait Greek 100 plain yogurt (from 2-lb container)

1

cup crumbled feta cheese

1

small clove garlic, finely chopped (about 1/2 teaspoon)

1/2

cup jarred roasted red bell peppers, drained, patted dry and diced

2

tablespoons chopped fresh basil leaves

Sliced cucumbers, red bell pepper strips and pita chips, as desired

Directions

• 1 In small food processor, place yogurt, feta cheese and garlic. Cover and process until almost smooth.
• 2 Transfer mixture to small serving bowl, and stir in roasted red bell pepper and 1 tablespoon of the basil. Top with remaining basil, and serve with remaining ingredients. Store covered in refrigerator.

Stuffed Pepper Casserole

Get the taste of stuffed peppers without the fuss by making this easy casserole.

Ingredients

1

lb extra-lean (at least 90%) ground beef 

1/2

cup diced yellow onion 

3

cloves garlic, finely chopped

2

cups diced bell peppers 

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (14.5 oz) Muir Glen diced tomatoes, undrained

2

cups Progresso beef flavored broth (from 32-oz carton)

1

can (8 oz) tomato sauce

1

tablespoon soy sauce

1

teaspoon Italian seasoning

1

cup uncooked white basmati rice

1 1/2

cups shredded Cheddar cheese, or Cheddar blend (6 oz)

Directions

• 1 In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.
• 2 Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.)
• 3 Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.
• 4 Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
• 5 Remove from heat; sprinkle with shredded cheese.

Slow-Cooker Turkey Breast with Sweet Potatoes

Coax turkey breast and sweet potatoes to mingle well with this slow cooker recipe. A great side suggestion: Fresh spinach salad in raspberry vinaigrette.

Ingredients

4- to 5-pound bone-in turkey breast, thawed if frozen

2

to 3 dark-orange sweet potatoes, peeled and cut into 1-inch pieces 

1

cup frozen pearl onions (from 1-pound bag), thawed

1/2

cup Progresso chicken broth (from 32-ounce carton)

1/4

cup orange marmalade

2

tablespoons balsamic vinegar

1/2

teaspoon salt

1/2

teaspoon dried marjoram leaves

2

cloves garlic, finely chopped

2

tablespoons cornstarch

2

tablespoons water

Directions

• 1 Spray 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. Arrange sweet potatoes and onions around turkey. Mix remaining ingredients except cornstarch and water in small bowl; pour over turkey and vegetables.
• 2 Cover and cook on Low heat setting 7 to 8 hours.
• 3 Remove turkey and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cup. Mix cornstarch and water in small bowl until smooth; stir into juices in cup. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture thickens. Serve with turkey and vegetables.