Shredded BBQ Chicken Sandwiches

Ease: 4/5      Kid-friendliness: 4/5     Taste: 5/5     Time: 3.5/5

Prep: 10 minutes
Cook Time: 8 to 12 minutes

Everyone loved these! A perfect backyard summer meal. Get your napkins out!

What you'll need:

• 2 Tbsp unsalted butter or margarine 
• 1/2 C minced yellow onion 
• 1 C ketchup
• 2 Tbsp soy sauce
• 2 Tbsp lemon juice
• 1/2 tsp Tabasco sauce
• 2 good sized boneless, skinless chicken breasts, cut into halves
• vegetable oil
• kosher salt
• freshly ground black pepper
• 4 - 6 large sandwich rolls

Warm BBQ to medium high heat. 

To make the sauce, in a medium sauce pan over medium heat, melt the butter or margarine. Add the onion and cook until soft (~3 minutes), stirring occasionally. Add the ketchup, soy sauce, lemon juice and tabasco sauce. Stir and cook for about 5 minutes. Set aside. 

Lightly brush or spray the chicken on both sides with oil and season with salt and pepper. Grill over direct medium heat until the meat is firm and no longer pink (~8 to 12 minutes), turning once. Remove from the grill and let rest 3-5 minutes. Shred the chicken, add the the sauce pan and heat through over medium heat. 

Grill the rolls over direct medium heat until lightly toasted, (~ 1 minute). Built each sandich with a roll and some chicken. Very tasty!

Recipe adapted from Weber's Real Grilling

Grilled Asparagus and Prosciutto Salad

Ease: 4/5     Kid-friendliness: 0/5     Taste: 3/5     Time: 4/5

Prep: 10 minutes
Cook time: 8 minutes

This recipe isn't really kidlet friendly. Unless you have a really sophisticated toddler, most small kids probably don't dig vinaigrette dressing, especially one made from red wine. That said, I enjoyed this salad. It made a nice side to the chicken I made and is something beyond the usual tossed or caesar salad I make.

What you'll need:

• 625 g asparagus, tough ends removed
• 7 Tbsp olive oil
• salt and freshly ground pepper
• 1 clove garlic, minced
• 2 Tbsp red wine vinegar
• 1 tsp dijon mustard
• 1 Tbsp finely chopped chives
• 6 C mixed baby greens (I used a bagged mix)
• 90 g prosciutto, thinly sliced and cut into strips
• 60 g shredded or shaved parmesan cheese

Preheat a stovetop grill pan over medium-high heat (you could also cook the asparagus over a BBQ). Brush the asparagus with 1 Tbsp of the oil and season with salt and pepper. Place the asparagus in the pan and cook, turning occasionally, until slightly charred and tender, ~ 8 minutes.

In a large bowl, whisk together the garlic, mustard, vinegar, a dash of salt and a pinch of pepper. Slowly whisk in the remaining 6 Tbsp of oil. Stir in the chives. 

Add the greens and prosciutto (pronounced "pra-shoot-oh" - I looked it up. It's a dry cured ham, by the way) to the vinaigrette and toss gently to coat. Arrange the grilled asparagus on plates and top with the salad. Sprinkle with cheese and serve.

Recipe from Williams-Sonoma The Weeknight Cook: Fresh and Simple Recipes for Good Food Everyday

Grilled Chicken Panini's in a Hurry

Ease: 5/5     Kid-friendliness: 4/5     Taste: 4/5     Time: 5/5

Prep: 5 minutes
Cooking time: 10 minutes

Sometimes, I am just at a loss for what to make at lunch time. If I don't have leftovers or sandwich stuff, it can be a real challenge to think of something quick and easy and not just have KD. Again.  Here is a quick, easy one I rely on.

What you'll need:

• 375 g frozen stir fry veggies
• 375 g cooked chicken strips or chunks (you can buy packaged ones now)
• 4 whole wheat paninis
• 4 large lettuce leaves
• ranch dressing (or BBQ or pesto sauce)
• shredded marble cheese
• sandwich press or grill 

Over medium heat, heat a bit of water in a nonstick pan. Pour in the frozen veggies. Cover with a lid for ~2 minutes to soften the veggies. 

Uncover the pan, add the chicken and saute until the chicken is warmed through, and the veggies are tender (~5 minutes).

Meanwhile, preheat sandwich press or grill. 

Spread ranch dressing on paninis, sprinkle with cheese and top with a lettuce leaf, and some of the veggies and chicken mixture. 

Press the panini until the cheese is melted (~1-2 minutes).

Serve!

Pita Pizzas

Ease: 5/5     Kid-friendliness: 5/5     Taste: 5/5     Time: 4/5

Prep: 5 minutes
Cook time: 15 minutes

This makes a quick easy lunch for the kids. My daughter loves pizza, making it a great way to slip in some veggies (if I think she might pick them off, I mince them up and mix them into the tomato sauce - shhhh...).

What you'll need:

• 4 whole wheat pitas
• 1 C shredded cheese (I used marble)
• 1/2 C parmesan cheese
• toppings of choice (I used some orange pepper)
• 1 C tomato sauce

Preheat oven to 350 degrees F. 

Lightly spray a foil lined baking pan. 

Spread the tomato sauce over one side of the pitas. Add your toppings. Sprinkle liberally with shredded cheese and top with a sprinkling of parmesan cheese. Bake 10-15 minutes, until cheese is melted. Cut into 4 little slices and serve!