Caramelized Brown Sugar Cinnamon Grilled Pineapple ***

As long as we were using the grill for hamburgers and Grilled Brussels Sprouts, I figured we might as well put some dessert on there too. :-)  This is nothing fancy, but the sauce is to-die-for.  I seriously could have just eaten that with a spoon.  A small piece of pineapple fell off into the sauce as I was dipping them, and I popped it in my life.  I actually think I liked it even better than the end result, lol.  But it's sugar, butter, and cinnamon.  Like there was ever any doubt that it would be delicious!  I didn't bother with what she said about using the pan.  I just mixed it up in a bowl and then dipped the pineapple slices into it.  As sticky as it is, I think the pan idea would be way too messy for me.  But however you do it, this is definitely a winner in our book!

CARMELIZED BROWN SUGAR CINNAMON GRILLED PINEAPPLE
(luckymommyto2boys ~ Amy ~ TheRecipeCritic)

One pineapple cut into spears
1/2 cup Brown Sugar
1/2 cup Butter, melted
1 tsp Cinnamon

Lay the pineapple spears on a pan. Sprinkle lightly with cinnamon. Whisk together the butter, brown sugar and cinnamon. (If it seems thick, I always put it in the microwave for a few seconds so that it can easily pour on top of the pineapple.) Spread on top of the pineapple.
Grill for about 7-10 minutes or until it is starting to turn golden brown. I always like to brush the excess sauce from the pan back on top of the pineapple before serving.

Grilled Brussels Sprouts ***

I've mentioned it before, but we love Brussels sprouts around our house.  Even the boys have loved them since they were little.  We hit the lottery with two kids who love so many veggies that are often despised by little ones.  Hubby texted me during the day today and said that he was in the mood for burgers on the grill.  He's still trying to eat semi-healthy, so I figured I'd try to find a veggie to grill at the same time.  I already had this one saved in my Pinterest files, so it was a pretty easy decision for me.

Long story short, we loved it.  It's nothing that will sweep you off your feet by any means, and I wouldn't suggest it for anyone who doesn't already enjoy sprouts.  That said, though, we'll definitely be making them like this more often.  It's so simple to throw this together and pop it on the grill alongside the burgers!  Ideally, I would have liked to have sprinkled a tad bit of Parmesan on each serving, but I was out.  I'll definitely do it next time, though.

GRILLED BRUSSELS SPROUTS
(luckymommyto2boys ~ Amy ~ SugarDishMe)

4-6 cups fresh Brussels Sprouts, trimmed and coarsely chopped
1 tablespoon olive oil
1 teaspoon kosher salt
Aluminum foil

Toss the Brussels Sprouts with the olive oil. Set aside.
Heat the grill to medium to medium high (between 350 and 425).
Make a foil pouch. Place the Brussels sprouts in the center of the pouch and roll up the sides leaving the top open.
Sprinkle the Brussels sprouts with the kosher salt.
Toss the pouch on the grill. Close the lid. Stir after about 5 minutes.
They will be done in 15-20 minutes. Some pieces will be crisp and charred, others will be golden, and others will be green and look steamed.
Remove the Brussels sprouts from the pouch to a plate and serve.

Cheesy Broccoli Chicken Foil Packs ***

This was much better than I thought it would be.  The chicken was absolutely wonderful.  The kids actually said their favorite part was the broccoli!  That's not as huge as it might be in other families, since my kids do like broccoli anyway, but the veggie isn't normally the highlight of the meal in their eyes.  Needless to say, I was pretty excited at their response.  I didn't measure anything, other than the water that went into the Stovetop (I always use the cornbread dressing instead of the stuffing), but I was able to stretch it into five packs, so that hubby would have one for lunch tomorrow too.  There was plenty to go around, and we were all stuffed when we finished.  I really think that shoving it all into four packs would have been a bit much.  Mine cooked exactly 40 minutes and were perfect.  I also used the pre-cooked bacon pieces, since that's all I had.  Over all, it was a yummy meal that was fairly easy to throw together.  Definitely a winner for us!

CHEESY BROCCOLI CHICKEN FOIL PACKS

(luckymommyto2boys ~ Amy ~ Best Life for Moms)

1 package Stuffing mix; chicken flavor

1 1/4 cups Water

4 Boneless skinless chicken breast halves

4 cups Broccoli Florets

1 cups Shredded cheddar cheese

4 slices cooked bacon; crumbled

4 tbsp Ranch dressing divided

Preheat oven to 400*.

Spray 4 large sheets of heavy-duty foil with oil.

Combine stuffing mix and water.

Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.

Top stuffing with a 6oz. chicken breast half.

Top chicken with 1 c. broccoli.

Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.

Drizzle with 1 T. ranch dressing

Bring up foil sides and fold to seal, leaving room for heat circulation inside

Place packets on a cookie sheet and bake 35-40 minutes (depends on the size of your chicken breasts).

Remove packets and let stand 5 minutes.

Cut slits in foil for steam before opening.

*Amy's notes: I split mine up into 5 packets, which was perfect.

Chili Sauce Chicken ***

Wow.  This sauce was amazing!  It's kind of strange, because it almost has a Chinese five-spice flavor to it.  That's a good thing in my book, since I love me some five spice.  We used boneless skinless thighs with no problem.  Both kids cleaned their plates and asked for seconds.  Definitely a keeper for us!

CHILI SAUCE CHICKEN
(Andrew&Elliott’s Mom ~ Nicci ~ via tasteofhome.com)

1 bottle (12 ounces) chili sauce
1/3 cup white wine or chicken broth
1/4 cup olive oil
10 to 12 garlic cloves, minced
4-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
8 bone-in chicken thighs (4 ounces each)

In a large resealable plastic bag, combine the first seven ingredients. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours. Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with half the reserved marinade. Turn; grill 10 minutes longer or until a meat thermometer reads 180°, basting frequently with reserved marinade. Yield: 8 servings.

Grilled Cabbage ***

This was so good!  My kids even ate half a wedge each.  I was shocked.  I threw it on the grill with the brats, and it was absolutely wonderful to cook the entire meal without heating up the house.  My only complaint is that I think my cabbage must have been larger than the OP used.  Even after cooking 50 minutes, the inner parts of the wedges were still just a tad to crisp.  That's easily remedied, though.  Next time, I'll cut the head into 6 wedges instead of 4.  I also used turkey bacon this time, and I really don't think it was the best choice.  I didn't get that smoky flavor that a lot of the reviews mentioned.  I'm going to try it with regular bacon next time.  And there will be a next time.  :-)

Photo courtesy of Food.com

GRILLED CABBAGE
(luckymommyto2boys ~ Amy ~ Food.com)

1 head cabbage
4 teaspoons butter
4 slices bacon
     Spice mix:
     1 teaspoon salt
     1/2 teaspoon garlic powder
     1/4 teaspoon pepper
     2 tablespoons grated parmesan cheese

Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.
Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Rachael Ray's Grilled Beer Chicken With Potato Slabs ***

I doubled the recipe on this, since it said it only made 4 servings, and I like to make enough for dh to take some to work for lunch the next day.  That's absolutely wrong.  It's more like 6 servings.  Next time, I'll keep the marinade the same and just add a bit more chicken.  I used boneless/skinless thighs instead of drumsticks, since that's what I had.  The marinade smells divine.  The flavor is wonderful.  I forgot that I would need to cook it longer with thighs than with drumsticks.  I ended up cooking it an extra 10 minutes, but it could have used even longer.  Of course, if I hadn't doubled the recipe, there wouldn't have been more on the grill, so the 10 extra minutes probably would have been fine.  The chicken was so moist and flavorful, though.  I'll be doing that again soon.  The potatoes weren't a keeper for me.  I expected them to crisp up some on the grill, but they never did.  The outer edges were mushy, while the inner circles weren't even completely cooked.  It says to only cook them 3 minutes per side, but I cooked them a total of 15 minutes, and they were still slightly raw.  Next time, I'll skip them and just do baked potatoes.

Photo courtesy of Recipezaar

RACHAEL RAY'S GRILLED BEER CHICKEN WITH POTATO SLABS
(luckymommyto2boys ~ Amy ~ Recipezaar)

12 ounces beer, room temperature (can or bottle)
1/2 cup butter, melted and cooled
2 garlic cloves, smashed
1 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more
salt, for sprinkling
6 chicken drumsticks (about 1.5 pounds)
2 baking potatoes
olive oil, for drizzling
lime wedge, for serving

In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt.
Add the drumsticks, seal the bag and let marinate while you proceed.
Preheat a grill or grill pan to high.
Microwave the potatoes on high until slightly softened, about 5 minutes.
Slice the potatoes lengthwise about 1/4-inch thick.
Drizzle both sides generously with olive oil.
Transfer the chicken and potatoes to the grill.
Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes.
Meanwhile, grill the potatoes until grill marks appear, about 3 minutes on each side.
Transfer to a plate and sprinkle with salt.
Serve the chicken and potatoes with the lime wedges.

Sarasota's Foil Pouch Oven-Roasted Asparagus **

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb asparagus (cut the bottom 1-1 1/2-inch off, the tough woody stems)
1 tablespoon olive oil
1/2 teaspoon lemon juice (the juice from one of those little plastic lemons will work ok for this if you do not have a fresh l)
2 slices lemons (optional)
salt
pepper

Foil Pouch -- About 24-30" long piece of foil.
Asparagus -- I base this on thick asparagus. Sometimes during the year you can buy the pencil thin asparagus, so make sure that you cut down the cooking time down and the amount of oil and seasoning as this cooks much faster and to me doesn't need as much seasoning or oil.
I place all the asparagus in the center of the foil pouch and spread the spears out slightly, alternating the tip and stem end so they all cook evenly. Drizzle on the olive oil, salt, pepper, lemon juice and a couple of slices of lemon if you have them.
Bake -- Fold up the pouch making sure the majority of the asparagus sits flat and seal tightly. I pick it up and shake it a couple of times which really just distributes all the oil and seasoning throughout the pouch.
Bake in a 400 degree oven for 20-25 minutes on the middle shelf.

Salmon & Asparagus in Foil ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

4 sheets aluminum foil, wrap (12-inch by 18-inch)
4 (5 ounce) salmon fillets
1 lb asparagus
1 fresh lemon
Fresh ground black pepper
Seasoning salt
Lemon wedge (to garnish)

Preheat oven to 450 degrees.
Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions. Spray the center of each foil sheet with non-stick cooking spray.
Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice. Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
Bring up the sides of foil and fold top over twice. Seal ends, leaving room for air to circulate inside the packet. Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
Serve with lemon wedges on the side.
Please use caution when opening the foil packs, as the steam is very hot.
* Amy’s notes: I had to sub orange juice, and it was still wonderful.

Kraft Foil Packet Southwestern Chicken Dinner **

(luckymommyto2boys ~ Recipezaar.com)

2 cups Minute brown rice, uncooked
1 ¾ cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
¼ cup ranch dressing
1 ½ teaspoons chili powder
½ cup Kraft 2% milk shredded reduced-fat sharp cheddar cheese
4 cups small broccoli florets
1 medium red pepper, chopped

Preheat oven to 400°. Combine rice and water; let stand 5 minute Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
Bake 25 to 30 minutes or until chicken is cooked through (170°). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.
** To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil. If the chicken breast halves in your market are larger than 4 oz. each, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear.

Pizzeria Chicken ***

(luckymommyto2boys ~ Amy ~ Reynoldswrap.com)

4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
4 boneless, skinless chicken breast halves (1/2 to 3/4 lb. each)
1 cup pizza or spaghetti sauce
1 cup shredded low–fat Mozzarella cheese
20 slices pepperoni
1 medium green bell pepper, chopped
1 small onion, chopped

PREHEAT oven to 450°F or grill to medium-high.
CENTER one chicken breast half on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Spoon pizza sauce over chicken. Sprinkle with cheese; top with pepperoni and vegetables.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill.
SERVING SUGGESTION: Substitute your favorite pizza toppings for the pepperoni, green pepper and onion. Sprinkle with grated Parmesan cheese before serving, if desired.