Smoked Turkey Breast With Honey-Maple Glaze On The Grill

Servings: 8

Cooking method: Indirect Heat

Suggested wood: Hickory, oak, maple

Cooking time: 3 hours

Let rest: 20 Minutes

Per Serving:

Cal: 339

Total Fat: 8 g

Sat Fat: 4 g

Pro: 54 g

Carbs: 9 g

Fiber: 0 g

Sodium: 354 mg

Chol: 164 mg


Wet Rub

  • 2 tsp brown mustard
  • 2 tsp extra virgin olive oil

Dry Rub

  • 1 TBSP dark brown sugar
  • 1 tsp garlic salt
  • 1 tsp celery salt
  • 1 tsp paprika
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 boneless skinless turkey breast (4lbs)

Honey-Maple Glaze

  • 4 TBSP butter
  • 3 TBSP pure maple syrup
  • 1 TBSP honey


  • Build a charcoal fire on one side of your grill, leaving the other side empty. This will create the area with indirect heat.
  • In separate small bowls combine wet rub and dry rub, mix well.
  • Apply wet rub to entire turkey breast, coating thoroughly, then sprinkle dry rub over the turkey as well.
  • When cooker reaches 250 place turkey breast on grill, away from heat and cook for 2 ½ hours.
  • Meanwhile, melt butter in a small saucepan and stir in maple syrup and honey.
  • After 2 ½ hours, coat turkey breast with half the glaze; cook for an additional 15 minutes, then coat turkey with remaining glaze.
  • Cook 15 minutes more, or until internal temperature of thickest part of breast reaches 165.
  • Remove turkey from grill and let rest under tented foil for 15 – 20 minutes before carving.

Honeydew Melon Soup

What you’ll need:

  •  8 Cups of cubed honeydew, medium ripe
  • ¼ cup mint leaves
  • 2 TBSP lime juice
  • 1 TBSP honey
  • Cayenne pepper
  • 4 TBSP Plain Greek yogurt
  • *Chopped pistachios
  • Food processor
  • Large bowl
  • 4 Serving bowls
  • *Extra honeydew melon formed into balls



  •  In a food processor, add cubed honeydew melon, mint leaves, lime juice, honey, and a pinch of cayenne pepper.
  • Pulse a few times to combine; process until smooth.
  • Refrigerate, in large bowl, for a few hours.
  • To serve, divide equally among 4 bowls and stir in 1 TBSP plain Greek yogurt into each.
  • Garnish with small melon balls, mint and chopped pistachios, if desired.

Makes 5 cups.


Stuffed Green Pepper Casserole

stuffed green pepper

Bake: 1 hr.

Serves: 8


1 lb. sweet or hot Italian sausage, casings removed
1 Tbsp. olive oil
2 large green bell peppers, seeded and chopped
1 medium onion, chopped
1 29-oz. can diced tomatoes, with juice
3 15-oz. cans tomato sauce
2 15-oz. cans corn, drained
1/4 tsp. garlic powder
1 tsp. salt
1 1/2 tsp. pepper
3 cups cooked white rice
2 cups shredded Cheddar


1. Preheat oven to 350ºF. Line a rimmed baking sheet with foil. In a large skillet over medium heat, cook sausage, stirring to break up chunks, until browned, 4 to 5 minutes. Put in bowl; wipe out skillet.

2. Warm oil in skillet over medium heat. Add bell peppers and onion and cook, stirring, until peppers are just tender, about 15 minutes. Stir in sausage, tomatoes, tomato sauce, corn, garlic powder, salt and pepper. Turn heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring once. Add rice.

3. Pour mixture into a 9-by-13-inch baking sheet. Bake until bubbly, about 30 minutes. Remove from oven; sprinkle with Cheddar. Return to oven; bake until cheese melts, 3 to 5 minutes longer. Let stand 5 minutes before serving.

Per serving:

567 Cal.

29g Fat (12g Sat.)

73mg Chol.

5g Fiber

23g Pro.

57g Carb.

2,401mg Sod

Pepperoni Pizza Salad


Nutritional Information (per serving)

Calories 570
Total Fat 36g
Saturated Fat 10g
Cholesterol 34mg
Sodium 1030mg
Total Carbohydrate 41g
Dietary Fiber 3g
Protein 21g


2   (8-inch)   mini pizza crusts

1   clove(s)   garlic, crushed  with press

4   tablespoon(s)   extra-virgin olive  oil, divided

1/4   cup(s) coarsely grated Parmesan cheese

2   tablespoon(s)   red wine vinegar

1/8 teaspoon(s) sugar

1/2   teaspoon(s)   black pepper

1   package(s)   (10-ounce) mixed Italian greens

3   medium   tomatoes, seeded  and chopped

1   small   yellow  pepper, chopped

4   ounce(s)   pepperoni, chopped

2   ounce(s)   (1/2 cup) part-skim mozzarella, shredded or cut into matchsticks



Preheat oven to 450 degrees F. Arrange pizza crusts on cookie  sheet.

In small bowl, stir together garlic and 1 tablespoon oil; brush  mixture on crusts. Sprinkle with Parmesan. Bake crusts 10 to 12 minutes or until  golden brown.

Meanwhile, in large bowl, whisk together vinegar, sugar, black pepper,  and remaining 3 tablespoons oil. Add greens, tomatoes, yellow pepper, and  pepperoni; toss until well-coated. Cut each pizza crust into 6 wedges. Divide  salad among 4 serving plates. Top with mozzarella and serve with pizza-crust  wedges.

Tex-Mex Lasagna


Nutritional Information (per serving)

Calories 365
Total Fat 15g
Saturated Fat 8g
Cholesterol 34mg
Sodium 960mg
Total Carbohydrate 41g
Dietary Fiber 7g
Protein 18g


2 teaspoons vegetable oil

1 small (4- to 6-ounce) onion, chopped

2 medium zucchini, thinly sliced

1  jar (16-ounce) salsa

1 cup corn, fresh or frozen (thawed)

1 tablespoon no-salt-added chili powder


1 can (8-ounce) tomato sauce

6 oven-ready (no-boil) lasagna noodles

1 can fat-free refried  beans

8 ounces shredded Monterey Jack or  Cheddar cheese

1/2 cup fresh cilantro  leaves, packed


Preheat oven to 400 degrees F. Spray shallow 2-quart baking dish with  nonstick cooking spray.

In 12-inch skillet, heat oil on medium. Add onion. Cook 2 minutes or  until beginning to soften, stirring occasionally. Stir in zucchini, salsa, corn,  and chili powder. Cook 2 to 3 minutes or until zucchini is crisp-tender,  stirring occasionally. Remove from heat.

On bottom of prepared dish, spread half of tomato sauce. Arrange 2  lasagna noodles in single layer. Top with half of beans and half of vegetables.  Arrange 2 more lasagna noodles in single layer. Top with half of cheese. Repeat  with remaining sauce, noodles, beans, and vegetables. Top with remaining  cheese.

Cover tightly with foil and bake 30 minutes. Remove foil and bake  another 15 to 20 minutes or until bubbly and noodles are tender. Remove from  oven; let stand 5 minutes. Top with cilantro.

Easy Skillet Chicken Parm

chick parm easy

What You’ll Need

1 tablespoon olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)

How to Make It:
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low.

Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese.

Let stand for 5 minutes or until the cheese is melted.

Recipe Nutritional Information

Made With Prego Traditional Italian Sauce
Calories 287
Total Fat 13g
Saturated Fat 5g
Cholesterol 85mg
Sodium 511mg
Total Carbohydrate 8g
Dietary Fiber 2g
Protein 34g
Vitamin A 9%DV
Vitamin C 2%DV
Calcium 27%DV
Iron 7%DV

Camper Cones!


Sugar Cones
Peanut Butter
Mini Marshmallows
Chocolate Chips
Aluminum Foil (to wrap them in)


1. Chop up the bananas and get some marshmallows and chocolate chips ready. ( I liked using these ingredients on a camping trip because they don’t need to be refrigerated and you can easily slice the bananas with a plastic knife ~ oh, and the fact that they’re really, really yummy together!)

2. Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.

3. Wrap the whole cone in aluminum foil, then put in over the hot coals for 5-10 minutes or so, turning every so often.

4. Unwrap your cone, check to see that everything’s ooey, gooey, and melted… then dig in and enjoy!