"Grilled" Apple Crisp Yield:

8 Servings

ingredients

21 oz pie filling, apple or cherry

1/3 c sugar, brown, packed

1/2 t cinnamon

1/4 t nutmeg

2 T lemon juice

1/2 pk cake mix, yellow (18.5 oz) -approx.,

2 cups 1/2 c butter (or margarine)

process

cut in -this, Slices 1 whipped topping (or ice -cream) 1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice. Sprinkle cake mix over pie filling to cover. Dot with butter slices. 2. Preheat grill on medium for 10 minutes, then turn left side of grill off and invert a baking pan on left cooking grid. Place baking pan on inverted pan. Close lid and bake 55-65 minutes, or until browned and bubbly. 3. Let stand until warm. Serve topped with whipped topping or ice cream.

"Grilled" Glazed Tuna Steaks Yield:

4 Servings

ingredients

1/3 c dry sherry

1 T gingerroot, Minced

1 T low sodium soy sauce

1 t honey 1 cl garlic, Minced

1 lb tuna steaks cut into 4

1 pieces Combine Sherry

process

 Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat Grill Arrange Tuna On Grill With Thickest Portions To The outside. Turn Steaks Over & Baste With Marinade. Serve Immediately With Warm Marinade.

30-Min:Lamb Grill For Two Yield

 2 Servings

ingredients

1 T low-sodium soy sauce

2 t sesame oil

1 green onion ,chopped

1 garlic clove, minced

2 t gingerroot, minced

1/4 t pepper

4 lamb loin chops (8 oz)

1 salt In shallow dish,

process

whisk together soy sauce, oil, onion, garlic, ginger and pepper. Add lamb, turning to coat; let stand for 10 minutes. Reserving marinade, place lamb on greased grill over medium-high heat; cover and cook, basting with marinade, for 5-7 minutes on each side for medium-rare or until desired doneness. Season with salt to taste. Serve with sauted zucchini slices and sweet potatoes.

Amy's Grilled Chicken Breasts Yield:

4 Servings

ingredients

4 chicken breast halves 1 without skin

2 t dijon mustard

3 1/2 T white wine vinegar

2 t garlic Minced

2 t honey

1 1/3 T fresh thyme

1/3 t coarse salt

1 1/3 ds red pepper flakes

1 T olive oil

process

4 sprigs fresh thyme Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Anchovy-Grilled Salmon Steaks Yield:

4 Servings

ingredients

4 salmon steaks

1 parsley sprigs Lemon

wedges anchovy butter

6 anchovy fillets

2 T mil

k 6 T butter

1 dr tabasco sauce

1 pepper Pre-heat the grill to high heat

process

 Oil the grill rack and place each steak to ensure an even heat. Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes. Turn the steaks with a fish slice and place another quarter of the butter among the steaks. Grill on the second side 4 minutes. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin. Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges. Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy. Cream all ingredients together and chill. Serves 4.