Best 30-Minute Barbecued Ribs and more…….

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Grilled Bruschetta Chicken

Prep Time: 5 min

Total Time: 30 min

Makes: 4 servings

1/4 cup Sun-Dried Tomato Vinaigrette Dressing, divided

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

1 medium tomato, finely chopped

1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate;

preheat grill to medium heat. Pour 2 Tbsp. of the dressing over

chicken in resealable plastic bag; seal bag. Turn bag over several

times to evenly coat chicken with the dressing. Refrigerate 10 min.

to marinate. Remove chicken from marinade; discard bag and marinade.

GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine

tomatoes, cheese, basil and remaining 2 Tbsp. dressing.

TURN chicken over; place, cooked-side up, on foil on grill. Top

evenly with tomato mixture. Close lid. Grill an additional 8 min.

or

until chicken is cooked through.

.

Barbecued Flank Steak with Roasted Vegetables and Corn

Prep Time: 15 min

Total Time: 46 min

Makes: 4 servings

1/4 cup Zesty Italian Dressing

2 Tbsp. soy sauce

1 lb. beef flank steak

2 lb. baby red potatoes, cut in half

1 cup chopped asparagus

1 Tbsp. dried rosemary leaves

4 ears of corn, in husks, soaked in water 10 min.

PREHEAT grill to medium-high heat. Mix dressing and soy sauce. Pour 2

Tbsp. dressing mixture over steak in shallow dish, turning to coat.

Let stand 10 min.

meanwhile, microwave potatoes on high 10 min. Poke small holes in

bottom of disposable aluminum foil pan. Toss potatoes with remaining

dressing mixture. Add asparagus and rosemary; spoon into foil pan.

PLACE steak, foil pan and corn on grate of grill. Grill 15 min. or to

desired doneness, turning steak and corn after 8 min. and stirring

vegetables frequently. (Corn husk will be blackened.)

.

Honey Spice-Rubbed Pork Tenderloin

Prep Time: 5 min

Total Time: 45 min

Makes: 4 servings

1/4 cup CATALINA Dressing, divided

1 large pork tenderloin (1 lb.)

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

BRUSH 2 Tbsp. of the dressing over pork. Mix dry ingredients; rub

onto pork. Let stand 10 min. or refrigerate up to 24 hours to

marinate.

PREHEAT grill to medium heat. Place pork on grill; cover. Grill 20

min., turning occasionally.

MIX remaining 2 Tbsp. dressing and honey. Brush some of the honey

mixture over pork. Continue grilling 5 to 10 min., turning and

brushing with honey mixture until pork is cooked through (160°F.) Let

stand, covered with foil, a few minutes before slicing.

.

Sun-Dried Tomato Grilled Chicken & Vegetables

Prep Time: 5 min

Total Time: 30 min

Makes: 4 servings

1/2 cup Sun-Dried Tomato Vinaigrette Dressing, divided

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 (165°F) and peppers are crisp-tender, turning and brushing

occasionally with the remaining 1/4 cup dressing.

SERVE over the hot rice.

.

Best 30-Minute Barbecued Ribs

Prep Time: 20 min

Total Time: 30 min

Makes: 6 servings, 4 ribs each

4 lb. pork baby back ribs

1 cup Original Barbecue Sauce or Original Barbecue Sauce

CUT ribs into 2-rib sections.

PLACE ribs in Dutch oven or large saucepan. Add enough cold water to

cover ribs completely; cover with lid. Bring to boil. Reduce heat to

medium-low; cover. Simmer 20 min.; drain.

PREHEAT grill to medium heat. Grill ribs 10 min. or until ribs are

cooked through, turning occasionally and brushing generously with the

barbecue sauce.

.

Kelly in IL

[Author]

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