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This Week's Recipes

Click the check box next to“Add Recipe to My List” for the recipes you would like to make. Then click the “Print My Recipes & Grocery List” button for a print-friendly version of each and a categorized grocery list. Enjoy!

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Ritzy Cracker Chicken rated 0 times for an average of 0	LOGIN TO SAVE RECIPES ADD RECIPE TO MY LIST SEND TO A FRIEND


Servings: 4 Prep Time: 10 min. Cook Time: 30 min. Kids love this quick and tasty chicken.

INGREDIENTS		DIRECTIONS
• 4 chicken breast halves, boneless skinless • 2 cup(s) Italian dressing, light • 1 cup(s) parmesan cheese, grated • 1 1/4 cup(s) ritz crackers, crushed		1. Pound chicken breasts and marinate for 3 - 4 hours in Italian dressing. 2. Remove chicken from dressing and shake in ziplock bag with crushed crackers and parmesan cheese. 3. Place coated chicken in baking dish coated with cooking spray. 4. Cook at 350 degrees for 20 - 30 minutes. Broil to brown on top. Option: Cut chicken into tenders before marinating.

Note:	Cook the chicken on a baking rack in your baking dish to keep it crispy on all sides.
Suggested Side:	Spinach Salad

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Grilled Steak and Vegetable Platter rated 0 times for an average of 0	LOGIN TO SAVE RECIPES ADD RECIPE TO MY LIST SEND TO A FRIEND


Servings: 6 Prep Time: 10 min. Cook Time: 20 min. We love the simplicity of the grilled steak and vegetables coated with a rosemary and garlic infused olive oil.

INGREDIENTS		DIRECTIONS
• 1/4 cup(s) olive oil • 2 sprig(s) rosemary (fresh) • 4 clove(s) garlic, minced • 1 lb flank steak • 1 eggplant • 1 zucchini • 1 red onion • 4 plum roma tomatoes, halved • 2 red bell pepper, quartered • 1 tbsp balsamic vinegar • 1/2 tsp honey		1. Slice eggplant, zucchini and red onion into 1/4 inch thick slices. 2. Place 1/4 cup of olive oil in a small skillet. Add 2 sprigs of rosemary and garlic cloves. Heat over medium high and let simmer for 1 minute and turn off heat. Set 2 tbsp aside in a small bowl and use to coat veggies and steak. 3. Grill steak over medium high for 6 minutes per side for medium rare. Remove from grill and let sit for 10 minutes. Cut diagonally against the grain into thin slices. Meanwhile, grill veggies for 4 minutes per side. 4. Make dressing by whisking balsamic vinegar and honey into olive oil in skillet. Serve steak and veggies drizzled with dressing.
NUTRITION INFORMATION PER SERVING
Calories 254; Fat 15g; Saturated Fat 4g; Cholesterol 26mg; Sodium 51mg; Carbohydrates 13g; Fiber 5g; Sugar 7g; Protein 18g more info

Note:	We doubled the dressing and seasoned it with kosher salt and pepper.

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Grilled Shrimp Santa Fe Salad with Lime-Cumin Dressing rated 0 times for an average of 0	LOGIN TO SAVE RECIPES ADD RECIPE TO MY LIST SEND TO A FRIEND


Servings: 4 Prep Time: 20 min. Cook Time: 20 min. Perfect summer salad! We like to season the shrimp with chipotle chili powder instead of regular chili powder.

INGREDIENTS		DIRECTIONS
• 5 tsp canola oil, divided • 1/4 cup(s) lime juice (fresh) • 1 tbsp honey • 1/2 tsp cumin • 1 lb shrimp, large, peeled and deveined • 1 tsp chili powder • 2 ear(s) corn on the cob • 5 oz romaine lettuce, chopped • 2 tomato(es), chopped • 1 avocado, chopped		1. Make dressing by combining 4 tsp canola oil, lime juice, cumin and honey. Season with kosher salt and pepper. 2. Peel and devein shrimp. Drizzle with 1 tsp of canola oil and 1 tsp of chili powder. 3. Wrap cobs of corn in foil. Place on grill over medium-high for about 16 minutes, turning occasionally. After 10 minutes, add shrimp to grill and cook for about 3 minutes per side. 4. Remove shrimp and corn from grill. Cut kernels from corn. Combine lettuce, tomato, corn, avocado, and shrimp. Toss with dressing and serve.

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Grilled PLT rated 0 times for an average of 0	LOGIN TO SAVE RECIPES ADD RECIPE TO MY LIST SEND TO A FRIEND


Servings: 4 Prep Time: 10 min. Cook Time: 4 min. Red, sweet tomatoes paired with crispy, salty prosciutto and a touch of lemon zest make this a must make twist on a classic.

INGREDIENTS		DIRECTIONS
• 1/4 cup(s) mayonnaise, light • 2 tsp lemon zest • 2 tsp lemon juice (fresh) • 8 slice(s) whole wheat bread • 8 slice(s) prosciutto • 4 slice(s) tomato(es) • 4 leaves romaine lettuce		1. Mix mayo with lemon zest and lemon juice. Season with kosher salt and pepper and set aside. 2. Grill prosciutto slices and bread right on the grill grates for 2 minutes per side. 3. Assemble sandwiches in the following order: grilled bread, lemon mayo, lettuce, tomato, grilled prosciutto, grilled bread.

Suggested Side:	Watermelon and Arugula Salad

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Summer Skillet Lasagna rated 0 times for an average of 0	LOGIN TO SAVE RECIPES ADD RECIPE TO MY LIST SEND TO A FRIEND


Servings: 4-6 Prep Time: 10 min. Cook Time: 20 min. Get all the flavors of a lasagna during the summertime with this no fuss skillet recipe that uses up those beautiful yellow squash and green zucchini.

INGREDIENTS		DIRECTIONS
• 28 oz diced tomatoes, no salt • 10 lasagna noodles • 1 small zucchini • 1 small yellow squash • 2 tbsp olive oil • 1/2 yellow onion, finely chopped • 3 clove(s) garlic, minced • 1/2 cup(s) ricotta cheese, low fat • 1/4 cup(s) basil (fresh), chopped • 4 oz mozzarella cheese, part skim, diced		1. Prep step: Drain diced tomatoes, reserving liquid. Add water to liquid to make 2 cups. Set aside. Break noodles into 2 inch pieces. Cut zucchini and squash into 1/2 inch chunks. 2. Swirl olive oil in pan and heat over medium high. Add onion and cook for about 3 minutes. Add garlic and stir. 3. Add liquid from step 1. Season generously with salt. Scatter broken noodles into skillet. Layer drained diced tomatoes over top and bring to a simmer. Reduce heat to medium and cook, covered, stirring occasionally, for 10 minutes. Stir in zucchini and squash and cook for about 8 - 10 more minutes. 4. Stir in 1/2 cup ricotta (don't use low-fat). Add basil and season with s&p. Top with diced mozzarella.

Suggested Side:	green salad