Summertime Chicken

This is a really delicious chicken and can be done ahead since it involves a marinade.

Summertime Chicken

1/3 cup   olive oil                        
1/4 cup   lime juice (fresh)              
4 cloves   garlic; minced OR
1/2 teaspoon   garlic powder                    
1 tablespoon   fresh parsley; or
1 teaspoon   dried parsley                    
1 teaspoon   ground cumin                    
1 teaspoon   oregano                          
1/2 teaspoon   Salt; optional
1/4 teaspoon   pepper                          
4 boneless, skinless chicken breasts

1. In a large resealable plastic bag or shallow glass container, combine the first 8 ingredients.
2. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally.
3. Drain and discard marinade.
4. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. (I use Foreman grill -- preheat for 4 minutes -- grill chicken, lid close, for 6 minutes or unti no longer pink).

Crustless Zucchini Pie

My kids like this recipe a lot. We eat it almost once a week because it is one of the few foods they all like. Since it is loaded with zucchini I am happy to feed it to them.

Crustless Zucchini Pie

1 large   onion; finely chopped OR
1 tablespoon   dried minced onion              
1/2 cup   vegetable oil                    
1/2 cup   parmesan cheese; grated
4 eggs; beaten
1 tablespoon   fresh parsley; minced
3 cups   zucchini; grated
1 cup   biscuit mix                      
1 cup   cheddar cheese; shredded

1. In a bowl, combine the onion, vegetable oil, parmesan cheese, eggs, and parsley.
2. Now add the cheddar cheese, biscuit mix, and zucchini; mix well.
3. Split between two greased pie pans.
4. Bake for 35-40 minutes at 350 degrees until nicely browned. Or, if you have a convection oven, cook it 15 minutes at 350 and then switch to convection for the remaining 20 minutes.