It is time to grill! This recipe is so delicious and simple it will become a go-to staple to answer the what’s for dinner question, as a bonus, the left-overs make an excellent salad.

6 boneless skinless chicken breasts
1 lemon (juiced)
3 tbs garlic (crushed)
salt and pepper to taste

Marinate the chicken in the juice, and garlic for 30 minutes. Grill on medium heat for 4 minutes, turn 90 degrees (not flip) then cook an additional 4 minutes (it will give the meat those cool criss-cross grill marks). Flip the chicken over and repeat the process and time on the other side. Check the meat to ensure it is fully cooked before serving.

I suggest a side of raw spinach/raspberry salad, and some whole wheat french bread.

Summer is almost (kinda) here! To celebrate the season and avoid heating up your house with an oven, I have concocted this outstanding dish. It can serve as a main course when chicken, cubed sausage, or tuna is added, or a sensational side when meat is omitted.

1/2 cup olives (I mix green and black)
3 sprigs of green onion chopped
1 cup of chopped celery
1 cup of chopped cooked meat (from the suggested list above) (optional)
3 cups cooked whole wheat pasta spirals or elbow macaroni
1/4 cup yellow mustard
1/2 cup egg-free mayonnaise (found in Natural Food section of most grocery stores)
1/4 cup chopped pickles or dill pickle relish
2 boiled eggs chopped (optional)
1/2 cup shredded cheese (optional)
1 cup cherry tomatoes chopped in half
1/2 cup shredded raw zucchini
1 teaspoon each: fresh basil, bay leaves, and oregano

Combine all the ingredients you prefer out of the list above. Do not omit the mayo nor the mustard, they are essential to the consistency of the salad. Chill in the refrigerator at least four hours before serving, to allow the flavors to mingle and the zucchini to soften.

Serve and enjoy.

As per your requests, I am posting a few recipes featuring gluten free foods.
If you have one you would like to share PLEASE post it as a comment below!

6 boneless skinless chicken breast completely thawed and tenderized using a meat mallet or tenderizer tool
6 tablespoons Dijon mustard
3 tsp cracked black pepper
1 egg whisked
6 slices of Swiss cheese
2 tsp of brown rice flour
1 cup tortilla chips finely crushed (you will need a full cup of the chip crumbs)
spray oil

Jaccard Supertendermatic 48-Blade Tenderizer Average Rating: 138 total customer reviews...

Pre-heat the oven to 350 degrees. Spray a 9 x 13 pan with oil and set aside. In a bowl combine the egg, and mustard. Put in each breast and flip to make sure they are evenly coated. Leave them in the pan to marinate while you complete the remaining steps. In a larger bowl, mix the fine tortilla chip crumbs, pepper, and brown rice flour. Mix the dry ingredients well. Dip each piece of chicken in the dry mix coating each side. Set them in the baking pan so they do not touch one another. Bake for 25 minutes, then remove from the oven, carefully flipping each piece over, and place the cheese on top of the chicken. Bake another 20 minutes or until the juices run clear and temperature has reached 165 degrees.

Looking for a quick and delicious way to feed your guests? Look no further than these amazing mini pizza recipes.

Traditional Vegetarian Mini Pizza

1 pack sliced party rye bread
1 8 oz can of tomato sauce
1 lb of reduced fat Italian blend cheese
1 tablespoon of Italian seasoning
1 8 oz can of olives diced
1 small onion diced
1/4 cup of diced artichoke hearts

Toast the rye bread in a single layer on a cookie sheet until light brown and crisp. Remove from the oven. Repeat toasting until the entire loaf is done. Reduce the oven temperature to 350 degrees. In a large bowl, combine all the remaining ingredients. Use a tablespoon to measure a heaping scoop for all the toasted pieces. Place them back in the oven for 10 minutes or until the cheese is completely melted.
Serve hot.

1 loaf of sour dough baguette bread thinly sliced
12 oz can tomato sauce
2 tablespoons of Italian seasoning
2 cups reduced fat cheese grated fine
1 can chopped chicken
6 slices of turkey bacon crumbled
2 green onions diced
1/2 cup chopped mushrooms
1/2 cup chopped olives

In a similar fashion to the first, toast the sliced sour dough bread. In a bowl mix the remaining ingredients. Spoon them on the bread pieces and bake on 350 degrees.

Looking for an amazing end to a great summer? Look no further than this delicious salad!

8 oz fresh strawberries sliced
4 oz cherry tomatoes
2 oz chopped walnuts
2 tablespoons dried cranberry
1/4 cup feta cheese
1 bag pre-washed organic bagged spinach
4 tablespoons balsamic vinegar
2 tablespoons olive oil

Toss all together in a bowl. If desired serve with grilled chicken.