This is an easy one: Just thaw your chicken. Then for about 30 minutes (or less. . . I’ve even done it as a quick bath right before putting them on the grill), combine with 1 part soy sauce and two parts Italian Salad Dressing. (I just dump some of each into a Ziploc, put the chicken in, and make sure all get coated.) I love this because although you can marinate longer, the chicken turns out great even if it is just coated in the sauce for a few minutes prior to cooking. That works for me!
Grill over high heat until chicken is cooked thru, but still tender.
Easy Cheesy Potatoes (Make Saturday night for Sunday dinner)
1 bag frozen southern style diced hash-brown potatoes (32 oz)
2 cups shredded Colby, Cheddar, or Jack cheese (I used cheddar and jack)
16 oz sour cream (lite)
1 can cream of mushroom soup
1/4 c chopped onion (1/2 medium)
1/4 c margarine or butter melted
1 t salt
1/4 tsp pepper
2 T fresh chopped parsley
Combine all ingredients except parsley. Place in greased 9x 13 pan. Cover, and refrigerate overnight. Bake at 375 for about 45 minutes or until bubbly and browned around edges. (I let mine sit at room temperature for about an hour before I baked it.) Sprinkle with parsley.
To make same day: Thaw potatoes on defrost 12-15 minutes, stirring once or twice. Then combine with other ingredients, except parsley. Bake at 350 30-45 minutes. Sprinkle with parsley.
Steam broccoli until crisp-tender. Combine with butter or margarine and sprinkle with lemon pepper, garlic powder, and salt to taste.
Fresh Fruit Salad
Chop fresh fruits in season (strawberries, kiwi, peach, banana, grapes, any berries) and toss gently with 1 t orange juice concentrate per cup of fruit. (Add black and raspberries after tossing as they will break up with too much tossing.)
We also had rolls. (I was lazy--the Costco ones. :) I had frozen them, and then just heated 10-15 minutes along side the potatoes. Worked great!)
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