Saturday, October 16, 2010

Grillin' in October!

What a gorgeous day!! It is Autumn at its best in Michigan right now. The colors are peaking and the sun is shining. It is a tad bit chilly out but the chicken breasts are going on the grill! Decided to add a little homemade salsa to perk up the grilled chicken. Sides are good old dependable roasted potatoes. (I always make extra to go with scrambled eggs in the AM) I mean, you’ve got the oven on, right? Decided to perk up regular string beans with some toasted pine nuts. Add a glass of red wine and we’ve got dinner!

Chicken breasts
Wishbone Italian Dressing

Marinate chicken in dressing for several hours.

Make Salsa

½ small box of cherry tomatoes, chopped
2 T chopped onion
½ jalapeno pepper chopped
2 T chopped cilantro
Juice of one lime

Mix all ingredients together and then add 2 T of non-fat Greek yogurt and let that sit for a while to blend.

Oven Roasted Potatoes

Cut up whatever kind of potatoes you have on hand (in large chunks). Spray baking sheet with cooking spray—put potatoes on sheet and spray potatoes, add salt and pepper, dried thyme, and some Cajun spice to liven things up a bit.

Bake 400 degrees for 40 to 50 minutes depending on the size of your chunks

Green Beans with Pine Nuts

Cook string beans, drain and top with toasted pine nuts

Grilling Chicken

Grill 20 to 40 minutes depending on the size of your breasts (I am referring to the chicken here ☺) Meat thermometer should read 165.


  1. put a shot of sriracha in the italian dressing marinade.. to kick it up a notch, that's how we rock it lol!

  2. sriracha sauce in the dressing--brilliant! I will do that