MAIN DISH

Very Veggie Salad

main Dish

1 large rip tomato, cut bite-size
1 small red onion, thinly sliced
1 cup thinly sliced red bell pepper
1/3 cup balsamic vinaigrette
1 package frozen or fresh tortellini
4 cups broccoli florets
1/2 cup chopped fresh basil
1 bag about 5 ounces spring lettuce mixture
1 ounces smoked or regular mozzarella , cut into small cubes (1 cup)
Bring a large pot of lightly salted water to a boil. Meanwhile, combine tomato, onion pepper and dressing in a large bowl. Leave at room temperature.
Add tortellini to boiling water; cook as package directs, adding broccoli to pot five minutes before tortellini is done.
Drain, rinse under running cold water. Add to tomato mixture; add basil and toss to mix.
To serve arrange one cup of lettuce on each plate. Top with tortellini mixture and mozzarella.

Grilled Nachos

5 cups tortilla chips
1 can (15 oz) black beans, drained, rinsed and mashed
1 can (4.5 oz) chopped green chiles, drained
2 teaspoons taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

GRILLED FISH
If you like Italian style food, try this with fish, it is great with some grilled garlic bread

1 can (14.5 oz) stewed tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup pesto
2 lb whitefish or other lean fish fillet
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.

FOIL PACKET BURGER DINNER

1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt

Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.