steak shish-ka-bobs

1-2 lbs. steak meat, cubed
yoshida's original teriyaki marinade
1-2 green bell peppers
1-2 yellow squash
cherry tomatoes
1 can pineapple chunks
bamboo skewers

place meat in a glass dish or tupperware. pour enough marinade over meat to cover. let sit 3-6 hours or overnight in fridge. soak bamboo skewers in water while prepping the rest of the ingredients when ready to cook, slice peppers and squash into large chunks. thread meat, squash, peppers, tomatoes and pineapple onto skewers. brush with additional sauce. grill for about 5-10 minutes until meat is cooked through.

italian chicken

we had a salad mix that some friends of ours gave us when they were going out of town. it was a fancy lettuce mix with dried cranberries, sugared almonds and feta cheese. it also came with a really yummy white balsamic dressing. i wanted to have just the salad for dinner so i cooked up a chicken breast for us to cut up and put on top. super easy peasy. this would also be really great on the grill instead.

1 chicken breast
fat free italian dressing
1 tsp olive oil
salt
pepper

coat chicken breast in dressing and place in pan with olive oil. sprinkle liberally with pepper, not so liberally with salt on both sides. cook until opaque (about 5 minutes on each side). chop into bite size pieces and sprinkle over your favorite salad.

grilled salmon

1 1-lb. salmon fillet
1 TBS olive oil {you can also use butter here}
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp thyme
2 cloves garlic
2 TBS lemon juice

heat your grill to medium/high heat {or preheat your oven to 400 degrees}. put the salmon on a piece of foil that is slightly larger than the fish. wisk the ingredients together and brush onto the salmon and cook until opaque all the way through and flakes easily with a fork {about 10 minutes}