What's Everyone Grilling This Year?

i cook 3-4 meals a week on the grill. get it going with tons of charcoal, then throw on steaks and veggies for that night's dinner, followed by pineapple with a little cayan pepper for dessert. .

then, i have a couple brewskies outside while grilling chicken for tacos later in the week. i shred the chicken up when it comes off the grill and sprinkle taco seasoning on, then just heat it in a pan with a little olive oil on taco night. one big breast is enough for me and my boyfriend.

i also throw some shrimp on the grill for salads later in the week (buying raw shrimp is so much cheaper than pre-cooked) and pork chops, reheating them later for a quick and delicious flavor. some weeks i cut up a pork loin really thin and cook up small pork chops for lunch wraps. yum!

another delicious recipe: marinade chicken, zuccini, and yellow squash in italian dressing. i use ziplock bags to make sure the dressing gets all over (separate bags for meat, of course). cook on the grill and cube up the chicken. add a little pasta and grated parmesean cheese. it's great cold or warm.

Grilled Veggie stack
take a scallop sqaush ( round white, they look like flying saucers) cut them in half like a bun. scoop ou the seeds. take any other veg you like and slice for the grill. spray with PAM season to taste, we like garlic, place on the grill. Take some lean beef or chicken and make a 4 oz pattie, season to taste. grill that.
Okay
take a half of the scallop squash and place the grilled meat pattie on it then stack with the grilled veggies you cooked. Feta cheese is nice if you would like. These tast great and do not take very long to cook

Have you ever tried grilled Radishes? I had a bumper crop of them last year in the garden and I sliced some up and threw them on the grill. They were great! Grilling them totally changed the flavor of the radish!

marking to come back for ideas.

One of my absolute favorites is Grilled Bruschetta Chicken

4
small boneless skinless chicken breast halves (1 lb.)
1/4
cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1
tomato, finely chopped
1/2
cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4
cup chopped fresh basil
HEAT grill to medium heat.

PLACE chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

COVER half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill grate; grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.

TURN chicken over; place on foil. Top with tomato mixture. Grill 8 min. or until chicken is done (165ºF).
Calories
200
Total fat
7 g
Saturated fat
2.5 g
Cholesterol
75 mg
Sodium
290 mg
Carbohydrate
3 g
Dietary fiber
1 g
Sugars
2 g
Protein
28 g
Vitamin A
10 %DV
Vitamin C
4 %DV
Calcium
10 %DV
Iron

Anything and everything! We have a smoker and a grill that we use almost everyday when the weather gets hot. I smoke a lot of meat, especially chicken breasts and turkey breasts. Last year my mom turned me on to grilled green beans with a small amt of bbq sauce on them! OMG sooooo good! We also grill pineapple, peaches, blackberries/raspberries and put them over ice cream, any veggies almost, fish foil packets, potato foil packets, I could go on and on. We do a lot of trout fishing and there is nothing better than fresh trout stuffed with lemon and onion and a little Mrs. Dash lemon pepper seasoning and grilled! yum!

I am so boring, but picky! We have been grilling out chicken. I put a serving size of my favorite BBQ sauce on the side and dip it. Last weekend, we grilled pork tenderloins marinated in Sati-Babi sauce..YUM!

All wonderful ideas - thanks for sharing.