BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Ingredients

• 4 cooked pork chops, sliced
• 440 g mixed greens
• 2 nectarines, cut into 12-wedges each
• 1 grapefruit, segmented
• 2 avocados, cut into wedges
• 16 cherry tomatoes
• 15 ml salad oil
• 10 g slivered, toasted almonds
• salt and black pepper
•  
• Honey Balsamic Vinaigrette:
• 30 ml balsamic vinegar
• 30 ml honey
• 8 ml Dijon mustard
• 30 ml mayonnaise
• 3 g chili powder
• 6 g salt
• 2 g black pepper
• 90 ml salad oil
• 
  
• Directions

1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
2. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

Preparation Time:

20 Min.

Ready In:

20 Min.

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Jalapeno Snacks

Ingredients

• 224 g cream cheese, softened
• 115 g shredded Cheddar cheese
• 60 ml mayonnaise
• 1 (1 ounce) package dry ranch salad dressing mix
• 4 g garlic powder
• 20 large jalapeno peppers, halved and seeded
• 455 g sliced bacon, cut in half
• 
  
• Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.
3. Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.

Preparation Time:

15 Min.

Cook Time:

20 Min.

Ready In:

35 Min.

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Penne Pasta with Spinach and Bacon

Ingredients

• 340.8 g penne pasta
• 30 ml olive oil, divided
• 6 slices bacon, chopped
• 15 g minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces
• 
  
• Directions

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving .owl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Preparation Time:

10 Min.

Cook Time:

15 Min.

Ready Time:

25 Min.

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Backyard BBQ Chicken

Ingredients

• 4 sheets (12x18-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
• 4 (4 ounce) boneless skinless chicken breast halves
• 235 ml barbecue sauce
• 284 g frozen whole kernel corn
• 75 g chopped green bell pepper
• 
  
• Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center one chicken breast half on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. Bake 18 to 22 minutes on a cookie sheet in oven OR GRILL 12 to 15 minutes in covered grill.

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