Garlicky Beef Kabobs

Ingredients

• 1/4 cup Dijon-style mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons snipped fresh rosemary
• 2 teaspoons smoked paprika
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Dash cayenne pepper
• 2 pounds beef sirloin

Fruit Dip with Cinnamon Sugar Scoops

Ingredients

Scoops:

• Cooking spray
• 2 (8-inch) whole wheat tortillas, cut into 8 pieces each
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Dips:

• 4 Libby's Diced Peaches Fruit Cups, or other Libby's Fruit Cups (4 oz. each)
• 2 tablespoons fruit syrup (strain from Fruit Cup)
• 1 cup plain nonfat Greek yogurt
• 2 teaspoons honey
• 1 teaspoon ground cinnamon

Tea-Grilled Chicken Wings with Hot Green Dipping Sauce

Ingredients

• 5 tablespoons black tea leaves, divided
• 1 1/2 cups boiling water (212°F)
• 1/2 cup reduced-sodium soy sauce
• 3 tablespoons Asian fish sauce (such as Nam Pla)
• 3 tablespoons Asian chili sauce (such as Sriracha)
• 3 tablespoons toasted sesame oil
• 2 tablespoons minced garlic
• Freshly ground black pepper, to taste
• 18 large chicken wings, washed and dried

Brisket With Cherry Barbecue Sauce

Ingredients

• 2 cups Northwest fresh sweet cherries, pitted
• 2 1/4 cups (18 ounces) bottled barbecue sauce
• 2 tablespoons firmly packed brown sugar
• 1/4 cup water
• 4 pounds fresh Certified Angus Beef® brisket
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Bacon-Wrapped Barbecued Shrimp

Ingredients

• 1-1/2 cups Jack Daniel's® Barbecue Sauce
• 1 tablespoon garlic powder
• 2 tablespoons lemon juice
• 1 pound peeled and deveined shrimp
• 1/2 pound pepper bacon (or preferred bacon)

Chicken Tacos with Peach Salsa

Ingredients

Salsa:

• 1 (15.25-ounce) can Del Monte Lite sliced peaches, drained and chopped
• 1 (4.25-ounce) can Old El Paso green chilies chopped, drained
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh-squeezed lime juice
• 1/4 teaspoon Tabasco pepper sauce

Tacos:

• 8 corn, flour or whole wheat tortillas, slightly warmed
• 1 (5-ounce) can Hormel Premium chicken breast, drained and flaked
• Finely shredded green cabbage, optional
• Shredded low-fat Monterey Jack cheese, optional
• Lime wedges, optional

Preparation

1. To prepare salsa, in medium bowl combine chopped peaches, green chilies, red onion, parsley, lime juice and Tabasco sauce. Cover and refrigerate until ready to serve.
3. To prepare tacos, fill tortillas with flaked chicken; top with peach salsa. Serve with shredded cabbage and cheese if desired. Garnish with lime wedges if desired.

Serves

4

Notes, Tips & Suggestions

Canned tuna can be substituted for chicken.

Source

Can Manufacturers Institute

© 2014 All rights reserved.

Summer Veggie Stuffed Portabellas

 

Ingredients

• 2 tablespoons buttery spread or butter
• 1 cup onion, chopped
• 2 cups curly green kale, torn in small pieces
• 1/2 cup tomato, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup zucchini, chopped
• 1/2 cup sharp cheddar cheese, shredded
• 30 Blue Diamond Honey Mustard Nut Thins, crushed
• 1/2 teaspoon garlic salt
• 4-6 small portabella mushrooms (about 4-6 inches wide)
• 1/4 cup Blue Diamond Honey Roasted Chipotle Almonds, chopped