Grilled Chicken Ranch Tacos

1/2 cup ranch dressing
1 Tbsp honey
1 Tbsp lime juice
Boneless skinless chicken breasts
Tortillas
Shredded lettuce or cabbage
sliced mango
cilantro
sour cream

Combine ranch dressing, honey and lime juice. Pour over chicken breasts and let marinate 1 hour. Cook on grill. Serve slices of the grilled chicken in tortillas with lettuce, mangoes, cilantro and sour cream. We also topped ours with green taco sauce, a favorite around here.

This recipe was good because it made the chicken very juicy and the marinade flavors went well with the mango and cilantro.

White Bean Burgers

1 19 oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 cup shredded carrot
1/4 cup finely chopped onion
1 egg
3 Tbsp. olive oil
2 Tbsp snipped fresh parsley
1 cup packed fresh baby spinach
4 slices Italian bread, toasted, or 4 hamburger buns, split

In bowl mash beans with fork or potato masher ( or use food processor and just pulse a couple of times) Stir in half the bread crumbs, the carrot, onion, egg, 1 Tbsp olive oil, half the parsley, and salt and pepper. Shape into four patties. (mixture will be soft)
Place remaining bread crumbs and parsley in shallow dish. Coat both sides of patties in bread crumb mixture. In large skillet heat 2 Tbsp oil over medium heat. Cook patties in hot oil, 4-5 min per side, until browned and 160 when tested with thermometer.
Serve patties and spinach on sliced bread or buns. Top with chili sauce or favorite tomato spread.


Recipe from Better Homes and Gardens July 2012 Issue

Corn and Jack Quesadillas

There really is no recipe for this one but a different take on the quesadilla. I kinda feel a little funny even typing this up. We had these last night and I loved the combo. I do have a love affair with black beans so this could be why it was so great to me.

Sandwich corn, grated Monterrey Jack cheese (or pepper jack if you like spice) and sliced red onion between flour tortillas and cook in butter in a skillet over med heat. Turning once until cheese is melted and tortillas are crispy. Serve with sour cream and salsa of choice. I even took the left over beans, corn and onion and made it into a little salad on the side.

I used frozen corn and just steamed it a little before using it. Fresh corn shaved off the cob would be amazing.

Chicken Tomato and Cucumber Dinner Salad

1- 1 1/4 lb chicken breast tenders
Salt and freshly ground black pepper
 4 Tablespoons olive oil
1/4 cup cider vinegar or white wine vinegar
1 Tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives
4 oz feta cheese

Grill chicken with seasoning or marinade of your choice. (we used Italian seasoning)
For Vinaigrette; in jar combine oil, vinegar, thyme, sugar, salt and pepper. Shake to combine.
On plate arrange chicken, cucumber, tomatoes and olives. Top with vinaigrette and cheese.

So simple but so good! I loved the presentation.