Looking for a healthy, good tasting salsa or guacamole replacement? Look no further. Try this with the BBQ ridges or the salt & vinegar ridges. It is also a great meat and vegetable dip. Would be wonderful with marinated, chicken or beef skewers. Delightful, with a zing.
- 12 spears cooked asparagus chopped
- 1 can chopped green chilies
- 1/2 can jalapenos
- 1/2 C. onion (sweet)
- dash nutmeg
- 1-2 cloves garlic
- 2 tsp olive oil
- 1/2 lemon squeezed
- Salt & pepper to taste
Blend or puree to desired consistency
*Amazing with IP Garlic and Herb Crisps!
Chipotle Lime Grilled Chicken
1/4 c. fresh lime juice
6 teaspoons of olive oil
2 1/2 tablespoons chipotle tabasco
3/4 teaspoons sea salt
6 boneless, skinless chicken breasts
1 teaspoon Splenda(optional)
Prepare the grill for cooking over direct heat with medium hot charcoal (moderate heat for gas)
Stir together the lime juice, olive oil, Tabasco and salt in a liquid measuring cup. Put the chicken breasts in a sealable bag and add 1/3 c. of the marinade (reserve remainder in a cup). Seal the bag and force out the excess air. Marinate the chicken at room temperature for about 15 minutes. Stir the splenda into remaining marinade until dissolved to make a sauce.
Grill the chicken (discarding the marinade that was in the bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until cooked through, about 8-12 minutes total.
Brush both sides of the chicken with some of the reserved sauce, continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
- 1 packet IP Milk Chocolate Pudding mix
- 1 packet IP Orange Drink mix
- 10 oz cold water
- Popsicle mold
- 10 oz cold water
- 1 packet IP Peach and Mango drink mix
- 1 packet IP Raspberry Gelatin
- Add all ingredients to shaker cup. Shake, pour into Popsicle mold and freeze until solid.