Grilled Lemon-Oregano Chicken



  Here's a quick grilling dish and an excuse to use some of those fresh herbs from the garden. I make this up earlier in the day and let it sit for a few hours in the fridge before tossing it on the grill. 10 minutes on the grill and this tasty chicken can be sitting on your plate

Grilled Lemon-Oregano Chicken

4 chicken breast, de-boned without skin

2 lemons juiced

1 tsp grated lemon zest

2 tsp sea salt

1 tsp black pepper, ground

1 tbsp olive oil

1/4 c fresh oregano, chopped

1/4 c fresh parsley, chopped

3 cloves garlic, pressed

  Flatten the chicken breasts to a uniform thickness. I find it helpful to put the chicken breasts in a gallon ziplock bag and beat it with the flat side of a meat tenderizer. I can do two breast at a time this way and then I use the bag to marinate the meat as well. A food processor makes quick work out of the marinade and it can save you a little chopping to boot. Combine all the ingedients except the chicken either by hand or in a food processor and then dump the marinade in a gallon ziplock bag with the chicken . Let the meat marinate for a couple of hours and then grill. I would not recommend marinating the meat more than a few hours in advance because the lemon flavor can become very strong and over-power the other flavors. Optionally you can change this recipe up a bit by swapping out the oregano for 1/2 c of fresh cilantro. Enjoy!

TTFN
B

Vegetable Lasagna

  The continuing saga of trying to find ways to use up all the zuchini and squash the summer months provide. We used Mom's regular pasta lasagna recipe and swapped a few things out, most notable was the zuchini and squash for the pasta. We also use ground turkey instead of hamburger or sausage because that was what we had in the freezer.

Vegetable Lasagna
7-8 c good tomato sauce (recipe)
6 c mozzarella cheese shredded
2 lbs ricotta cheese
2 eggs
2 lbs ground turkey browned and seasoned
3 medium zuchini's
4 medium squash
3/4 c fresh parsley chopped
1 tsp salt
1/2 tsp pepper

Preheat oven to 375 degrees farenheit. Slice zuchini and squash lengthwise in 1/4" thick pieces. Combine ricotta cheese, eggs, salt, pepper, parsley in a bowl. Mix well.

In a deep pyrex or stoneware baking dish layer the ingredients. We used a 13x9 stoneware baking dish. Put a layer of sauce (about a fourth), slices of zuchini and squash, meat (about a third), ricotta cheese mixture (about a third), mozarella (about a fourth). We got three layers in this pan. Finish with a layer of sauce and top with remaining mozzarella cheese. Bake covered with foil for 30 minutes then lower the temperature to 350 degrees farenheit and bake uncovered for 30 more minutes. Enjoy!

TTFN

B