Tzatzki Sauce

1 C greek yogurt

1 medium cumcumber, unseeded, shredded

1 tbsp miced garlic

1 tsp white wine vinegar

1. Place cucumber in a paper towel and squeeze out water, repeat 3 times

2. Mix all ingredients together in a bowl and cover

3. Refrigerate for at least 1 hour before serving

by Alyssa Koske

Greek Chicken

4 tbsp minced garlic

3 tbsp lemon juice

2 tbsp red wine vinegar

2 tbsp olive oil

3 tbsp plain greek yogurt

1 tbsp dried organo

4 chicken breasts

1. Combine everything but the chicken in a ziploc bag and seal

2. Shake well to mix then add chicken

3. Let marinade for at least 1 hour, but ideally overnight

4. Grill 20 min or until juices run clear

5. Enjoy on its own or in pita bread

To Freeze: 

1. Follow steps 1-2, then freeze

2. Let defrost completely

3. Grill 20 min or until juices run clear

4. Enjoy on its own or in pita bread

by Alyssa Koske

Honey Garlic Wings

3 lbs chicken wings, separated
1/3 cup Honey
1⁄4 cup Lemon Juice
1⁄4 cup water
2 Tbsp Coconut Aminos or Reduced Sodium Tamari Soy Sauce
2 Tbsp Apple Cider Vinegar
2 tsp Garlic Powder
3⁄4 tsp Ground Ginger

1. Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool
2. Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too). Let marinade in the refrigerator for at least 2 hours (the more the better).
3. Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is). Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once. Enjoy!

by Shauna Harris

Marconi and Cheese

1⁄2 cup butter
1/2 flour
2 cups milk
2 cups heavy cream
2 tsp onion powder
2 tbsp paprika
Juice of one lemon (optional)
6 cups shredded sharp cheddar or cheddar/jack combo
2 - 12oz packages of large elbow macaroni

1. Melt butter and add flour to make thin paste
2. Cook stirring constantly on medium heat for 5 minutes. Heat the milk and cream in a separate pan. Add milk mixture to flour mixture all at once.
3. Cook stirring constantly for 2-5 minutes. Add more milk or cream to thin if needed. Sauce should have consistency of medium thick gravy.
4. Season with onion powder, paprika, lemon juice and salt and pepper to taste
5. Add 4 cups of cheese, reserve 2 cups for topping
6. Cook until cheese is melted. Add to cooked macaroni
7. Pour into 9 x13 " pan. Top with remaining cheese
8. Bake at 350 for 40 minutes until heated through. Or refrigerate overnight and bake at 400 for one hour.

by Shauna Harris

Moist Turkey Burgers

2lbs ground turkey

½ cup shredded carrots

½ red onion shredded

1tbsp minced garlic

2 tsp seasoning salt

½ bread crumbs (increase breadcrumbs for more structure if you like)

½ cup BBQ sauce

1-2 tsp hot sauce

2 eggs

1. Mix together all ingredients

2. Shape patties to preferred size

3. Refrigerate for at least 30 min or freeze before cooking 

4. Do not cook on outdoor grill unless on foil. ENJOY!

Cilantro Lime Shrimp

Ingredients:

24` Jumbo Shrimp, peeled and deveined, tails on
1 1⁄2 Bunches Fresh Cilantro
2 Limes, juiced
6 Cloves Garlic
6 tbsp Olive Oil Salt & Pepper – to taste
2-3 tbsp Sliced Almonds
1/2 tbcp Red Pepper Flakes


1. In a food processor combine all ingredients until processed to your preferred consistency.
2. If you are making ahead of time, place in bowl and drizzle olive oil to coat the top, this keeps the air from getting to the cilantro. Cover with plastic wrap and refrigerate until ready to use.
3. Soak Wooden Skewers in water for 20 minutes to avoid burning on the grill.
4. For the shrimp, coat in pesto and skewer onto wooden skewers, cook on grill at high heat just a few minutes per side. You can also cook them in a sauté pan or on a grill pan (no skewers needed).
5. Save some pesto to mix into cooked rice. Top shrimp on rice, salad or eat as an appetizer.

Sweet & Sour Meatball Skewers

15 meatballs (from Costco)

1/2 green bell pepper

1/4 red bell pepper

1/4 yellow bell pepper

1/2 onion

1/4 can pineapple chunks

1/2 bottle sweet & sour sauce 

5 skewers

1. Cut peppers and onions into large chunks
2. On skewers, alternate meatballs, peppers, onions, and pineapple
3. Coat with sweet and sour sauce
4. Grill or broil until all sides are lightly caramelized
5. Serve with additional sauce, if desired.

Freezing Directions:

1. When threading skewers, place the last chunk on the sharp tip of the skewer so it doesn’t poke through the freezer bag
2. Place kabobs in freezer bag(s)
3. Pour sweet and sour sauce over all and gently shake to coat. Seal, label, and freeze
4. To serve: thaw in fridge. Remove from sauce and cook as indicated above.

The recipe was modified from http://onceamonthmeals.com/sweet-and-sour-meatball-skewers/. 

by Michelle Doherty

Hobo Foil Dinner

Recipe per individual foil meal.

1/4 lb beef
1 cup potatoes, chopped
1/2 cup chopped carrots
1/2 cup chopped onions
4 dashes of Worcestershire sauce
Salt and pepper

Garnish with cheese and sauce such as BBQ or ketchup.

1. Spray a square of foil with nonstick cooking spray. 
2. Put meat in middle, dash with salt and pepper, Worcestershire sauce and surround with vegetables
3. Tightly fold the foil around the ingredients. 
4. Put on BBQ or campfire for 25-30 minutes.

Tips: definitely pair with a side, the meals seem on the smaller side for those that like a hearty meal.

By Amanda Browne