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July Recipes

Published: July 1, 2015 12:00 AM
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Grilled Honey Mustard Chicken

Servings: 4


*1/2 cup of any Whole Grain Mustard

*1/2 cup of Honey

*Juice of 1/2 a Lemon

*1 Garlic Clove, smashed and minced

*1/2 teaspoon Paprika

*1/2 teaspoon Kosher Salt

*1/4 teaspoon Cayenne Pepper

*1/4 teaspoon Red Pepper Flakes

*4 Boneless Skinless Chicken Breasts


1. Whisk all ingredients in a small bowl.

2. Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp.

3. Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.

4. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes.

5. Serve.

Garlic Parmesan Roasted Broccoli

Servings: 6


*24 oz. Broccoli Florets

*4 cloves garlic

*1 lemon, juiced

*salt and pepper to taste

*3 tblsp Olive oil

*1/4 cup Parmesan cheese


Preheat oven to 425 degrees. Lightly oil a baking sheet or coat with nonstick spray

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper to taste. Gently toss to combine.

Place into oven and bake 10-12 minutes, or until tender

Serve immediately, sprinkled with Parmesan and lemon juice

Note: 24 oz broccoli florets is equal to about 5 cups

Cucumber Tomato Salad

Servings: 4



*¼ cup fresh basil, chopped

*3 cups cucumbers, peeled and sliced

*1/3 cup red onion, chopped

*3 Roma tomatoes, sliced into chunks


*1/2 tsp. dill weed

*1 tsp. sugar

*3/4 cup Apple Cider vinegar

*1/4 cup extra virgin olive oil

*1/2 tbsp. red wine vinegar

*Salt and Pepper to Taste


Place salad ingredients in a large bowl and toss

Mix dressing ingredients in a small bowl; stir to combine well and drizzle over salad

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