Squash

Grilled Chicken Breast with Potatoes

by

Makes 10 servings

Ingredients

  • 6 chicken breasts
  • 3-4 zucchini or yellow squash, sliced diagonal long, 1/4 in thick
  • 1 lb small red and gold potatoes, chopped 1 in cubes
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • Soy sauce
  • Balsamic vinegar

Optional fresh herbs keep on stalk – oregano, thyme, sage, parsley, marjaram, savory.

Method

Marinate chicken in balsamic vinegar and soy sauce. 1 to 2 ratio balsalmic to soy.

Marinate zucchini in balsalmic.

Heat grill to 350.

In a large bowl mix potatoes, oil, dried herbs and garlic salt. Put potatoes in foil lined baking pan. Add any herbs on stalk over potatoes. Cover with foil.

Put the potatoes on the left half of grill, covee grill  and turn heat down to keep at 350. Cook potatoes covered for 35 min.

After 35 mins open grill and turn heat up on the open side. Oil grill. Uncover potatoes. Grill chicken breast for about 6 mins a side or until cooked.

Remove potatoes and chicken and set aside. Put zucchini strips on grill for 4 mins.

Remove zucchini and let cool.

Slice chicken breast in to medallions and split all in to 10 even servings.

 

 

 

Stuffed Lemon Squash

by

Ingredients:

  • 1 lb beef
  • 5 lemon squash
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Shredded cheddar cheese
  • Red bell pepper, chopped

Method:

Halve the squash and scoop out just the seeds, leave as much of the meat of the squash intact as you can.  Set aside.

Preheat the oven to 350.

In a mixing bowl combine the ground beef, Cayenne pepper, salt, a splash of Worcestershire sauce, soy sauce and pepper.  Brown the beef in a medium skillet.  After the beef is browned, remove from heat and add a 1/4 cup shredded cheese and red bell peppers.  Mix well until the cheese is mostly melted. Drain any fat in the pan off before stuffing.

Full the squash halves with the beef mixture and bake for 30 mins.  Pull out, top each with shredded cheese and bake for 10 min minutes.

Let stand for 10 mins. Carefully tilt each squash (without losing the stuffing!) to drain any liquid that may have pooled in the squash.  Makes 10 squash halves.