5-Ingredient Dinners

So Easy BBQ-Glazed Chicken

Makes:4 servings

1/2 cup Zesty Italian Dressing

4 small boneless skinless chicken breast halves (1 lb.)

1/4 cup Barbecue Sauce

2 Tbsp. orange marmalade

PREHEAT grill to medium heat. Pour 1/4 cup of the dressing over

chicken in shallow dish or resealable plastic bag. Refrigerate 10

min. or up to 24 hours to marinate.

MIX remaining 1/4 cup dressing, the barbecue sauce and marmalade; set

aside.

PLACE chicken on grill; cover. Grill 12 to 15 min. or until cooked

through, turning occasionally and brushing with sauce mixture during

last few minutes of cooking. Let stand, covered with foil, for a few

minutes before serving.

.

Caramelized Beef Skewers

Makes:4 servings, two skewers each

1 lb. beef sirloin steak, thinly sliced

1/4 cup A.1. Original Steak Sauce

1/4 cup Barbecue Sauce

1 tsp. Dijon Mustard

TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to

marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the

barbecue sauce and mustard; set aside.

preheat grill to medium-high heat. thread steak onto eight long

soaked wooden or metal skewers.

grill skewers 6 min. or until steak is cooked through, turning after

3 min. and brushing generously with the barbecue sauce mixture.

.

BBQ Salmon

Makes:4 servings

1/2 cup Barbecue Sauce

2 Tbsp. brown sugar

1 green onion, sliced

4 salmon fillets or steaks (1 lb.)

preheat greased grill to medium-high heat. mix barbecue sauce, brown

sugar and onions until well blended.

grill salmon 4 min. on each side. Brush generously with the barbecue

sauce mixture. Continue grilling 2 to 4 min. or until salmon flakes

easily with fork, turning occasionally and brushing with the

remaining barbecue sauce mixture.

SERVE with hot cooked rice.

.

Sun-Dried Tomato Grilled Chicken & Vegetables

Makes:4 servings

1/2 cup Sun-Dried Tomato Dressing

4 small boneless skinless chicken breast halves (1 lb.)

1 each: red and green pepper, cut into strips

2 cups instant white rice, prepared as directed on package

PREHEAT grill to medium-high heat. Pour 1/4 cup of the dressing over

combined chicken and peppers in shallow dish or resealable plastic

bag; seal bag. Refrigerate 10 min. to marinate.

Remove chicken and

peppers from marinade; discard marinade.

GRILL chicken and vegetables 12 to 15 min. or until chicken is cooked

through and peppers are crisp-tender, turning and brushing

occasionally with the remaining 1/4 cup dressing.

SERVE over the hot rice.

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Mozzarella Beef Burgers

Makes:4 servings, one burger each

1 lb. ground beef

1/2 cup Shredded Mozzarella Cheese

1/2 cup fresh bread crumbs

1/4 cup Barbecue Sauce

4 hamburger buns

PREHEAT grill to medium-high heat. Mix meat, cheese, bread crumbs and

2 Tbsp. of the barbecue sauce. Shape into four patties.

PLACE patties on grill; cover grill with lid. Grill 4 to 6 min. on

each side or until burgers are cooked through, brushing with

remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time.

fill buns with burgers and lettuce, if desired.

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