If you use the grill to just cook up protein (like meat, poultry, seafood, etc.), then you’re missing out. Fruits and veggies taste fabulous grilled! Both take on a sweetness that you don’t get from their raw forms. Cutting them into smaller sizes and cooking on skewers speeds up cook time. Try these delicious options next time you fire up the grill!

• 12 (10-inch) wooden skewers
• 2 Tbsps. fresh lime juice
• 2 Tbsps. olive oil
• 2 tsps. lime zest
• 1-1/2 tsps. chili powder
• 1/2 tsp. kosher salt

• 1/2 tsp. fresh ground black pepper
• 2 small pork tenderloins, cut into 1-1/2-inch pieces
• 2 orange and/or red bell peppers, cut into 1-1/2-inch pieces
• 1 small onion, cut into 1-1/2-inch pieces

• 4 (10-inch) wooden skewers
• 1/4 cup brown sugar & cinnamon cream cheese, softened
• 2 Tbsps. fresh orange juice
• 1 Tbsp. granulated sugar
• 1 tsp. ground cinnamon
• 2 kiwis, peeled and cut in 1-inch pcs.

• 1 large ripe mango, peeled, pitted, and cut in 1-inch pcs.
• 1 cup halved strawberries
• 8 (4-inch) street taco flour tortillas
• 1/4 cup sliced almonds, toasted
• 1 Tbsp. chopped fresh basil

Sheet pan and foil packet meals are simple ways to add more vegetables that don’t require much hands-on time or kitchen clean-up. They save time and don’t require a lot of cooking skills. So, they’re great for home cooks with limited experience in the kitchen. Save more time on busy weeknights. Clean and chop up veggies when you first get back from shopping. Makes it easier to pull together a meal when time is more limited. These foil packets from Mrs. T’s combine frozen and pre-cooked ingredients, along with lots of veggies and a freshly prepared dressing. It’s a great idea for a home-cooked dinner when you have a packed schedule and little time to cook.

• 1 box Mrs. T’s Pierogies
• 10 oz. fully cooked chicken apple sausage, sliced
• 2 cups zucchini, sliced

• 2 cups yellow squash, sliced
• 2 cups frozen corn
• 1 large red bell pepper, cored and sliced
• Lemon parsley dressing (see below)

• 1/2 cup fresh parsley, minced
• 1/4 cup extra-virgin olive oil
• 3 Tbsps. Dijon mustard
• 1 Tbsp. lemon zest
• 2 tsps. low-sodium soy sauce

• 1 large clove garlic, minced
• 1 tsp. dry mustard
• 1 tsp. garlic powder
• 1 tsp. salt
• Ground black pepper, to taste

Casseroles are an affordable meal option that can combine pantry staples and frozen veggies with small amounts of fresh meat and produce. Choosing quality ingredients from Best Yet® helps keep ingredient costs lower, which is key these days! With a variety of flavor combinations, casseroles are easy weeknight meals. With simple prep and hands off cooking, you can regain some precious time for the family before dinner is served. Plus, any leftovers can easily become lunch for another day to avoid extra servings going to waste.

• 1 lb. boneless, skinless chicken breasts or tenders
• 1 (12-ounce) bag frozen Brussels sprouts
• 2-1/4 cups unsalted chicken stock

• 1 cup uncooked long grain rice
• 1 lemon
• 1/2 tsp. salt
• 1/2 tsp. pepper

How to Roast Split Chicken Breasts:

Directions:

• Preheat oven to 350°. Prepare quinoa as label directs.
• Place peppers, cut side up, on rimmed baking pan. In large skillet, heat oil over medium-high heat. Add onion; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add frozen vegetables; cook 5 minutes, stirring occasionally. Remove from heat; stir in chicken, soy sauce, ginger and quinoa.
• Fill peppers with quinoa mixture; bake 20 minutes or until peppers are tender. Crack 1 egg onto each pepper; bake 15 minutes or until egg whites are cooked through and yolks are slightly soft. Drizzle peppers with sriracha; sprinkle with green onion.

• 2 Tbsps. olive oil
• 1 medium carrot, diced
• 1/2 bunch asparagus, cut in 1-in. pieces
• 1/2 cup radishes, sliced
• 1 garlic clove, minced
• 1 cup baby spinach
• 1 pkg. (7 oz.) fully cooked pork sausage links

• 6 eggs
• 2 cups whole milk
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 10 slices artisan bread, cubed
• 1-1/2 cups shredded Sharp cheddar cheese