Beef Tenderloin/Roasted Potatoes and Vegetables

Ingredients
Beef tenderloin steak
Canola oil, 2 cloves of garlic, seasoning salt
4 small to medium sized potatoes
Broccoli (approx. half a head)
8 mushrooms

*Plug in grill to pre-heat
*In the large square container combine 2 tbsp of canola oil with finely chopped garlic, mix well
*Sprinkle steak with seasoning salt and coat with marinade, set aside
*Peel mushrooms and add to cooking pot with 1 tbsp of oil, saute without lid
*Add cold water to large basin (about 1/4 full) wash and scrub potatoes along with broccoli 
*Remove mushrooms from cooking pot and set aside
*Quarter potatoes and boil in cooking pot for 15 minutes
*Place broccoli in the strainer, placing in the cooking pot over the potatoes for the last five minutes
*Add steak to the grill (3 minutes per side for rare)
*Remove brocoli to bowl and keep warm with lid on
*Drain potatoes, add seasoning salt and 1 tbsp of canola oil, saute in pot
*Once steak is cooked remove to plate and set aside
*Add mushrooms to the grill and continue to saute 
*Once mushrooms and potatoes are sauteed to preference serve with steak and broccoli 

Chicken Marsala

Ingredients

Two large boneless, skinless chicken breasts

12-15 medium mushrooms

1/4 cup flour  (or cornstarch)

1/4 cup of butter 

1/4 cup of heavy cream

2/3 cup marsala wine

Loonie diameter spaghetti (regular or rice)

2 tbsp canola oil

1 clove garlic (optional)

1/2 tsp salt

1/4 tsp pepper

1 cup of baby carrots

Canola oil

*Bring to a boil 3 cups of water in cooking pot

*Add 1 cup of carrots to cooking pot, remove when water starts to boil placing in small bowl with lid to continue steaming

*Once water is boiling break spaghetti in half and add to water with salt, close lid and allow to boil stirring occasionally

*Peel and chop mushrooms into slices while waiting for water to boil, place into medium plastic bowl

*On plastic cutting board cut two large chicken breasts in half lengths (pieces should be 1/4 inch thick) place on a piece of foil wrap

*In large plastic bowl add 1/4 cup of flour, coat grill with canola oil (generous amount if using spray)

*Coat chicken with flour and place on grill immediately and close, cook for 3-4 mins and turn, recoat top of grill and close to continue cooking until browned

*Once cooked place into small foil container with lid to keep warm while second batch of chicken cooks, repeat for 3rd batch, once all chicken is cooked place foil container on plugged in grill to keep warm

*For last 5 minutes of recommended cooking time on the package of pasta empty water and noodles into square container, let stand

*Add canola oil with mushrooms  and garlic to the cooking pot and saute 

*Add  butter, marsala wine, cream and salt and pepper to the mushrooms, bring to a boil with lid on and remove to allow to steam off

*Mix 1/2 tbsp flour into a paste with sauce and add to mixture to thicken

*Scoop 8 slotted ladles of mushrooms and 3 ladles of sauce into foilware with chicken

*Strain noodles and add to the cooking pot with sauce, add 1/2 tbsp flour to thicken, place lid on pot and bring to boil, uncover and allow to cook for 2 minutes

*Stain carrots and serve with pasta and chicken

*If desired spoon extra sauce on chicken

Stuffed Chicken Breast

2 boneless, skinless chicken breasts

1/2 cup mushrooms

1/4 red pepper

1/3 roll goats cheese

2 slices of ham (thin)

1  small clove garlic, finely chopped

2 tbsp butter

*Saute mushrooms and red pepper cut into stips in cooking pot

*On large cooking mat, cut slices of goats cheese into 1/8 pieces and ham into half slices, set aside while mushrooms and peppers cook

*On cutting board cut chicken breast into thin, wide pieces (4-6 pieces)

*Place individual chicken piece on cutting mat and pound with meat tenderizer until thin

*Set aside and repeat with remaining chicken

*Drain mushrooms and peppers and stuff each chicken piece with 5-6 mushrooms, 2 peppers, goats cheese and sliced ham rolled

*Fold chicken over stuffing and skewer to hold in place

*Grill 3 at a time for approx 5 minutes

*Saute 1/2 chopped garlic with 1 tbsp of butter per batch  in cooking pot and add pregrilled chicken  (without skewers) to brown, 3 will fit per batch

*Repeat until all chicken is cooked

Grilled Salmon, Rice and Steamed Broccoli

Ingredients

1 cup rice

2 salmon filets

1 small broccoli crown, cut into small florets

1.5 tbsp teriyaki

1.5 tbsp butter

 2 tbsp white wine

Salt and pepper to taste

*Preheat grill

*Add 2 cups water to rice in cooking pot and switch to start

*Place salmon on a sheet of foil and spread butter on each filet

*Pour mixture of teriyaki and wine over top of salmon, season with salt and pepper and create sealed pocket with the foil

*Place foil on grill and close

*Once rice is parcooked (no visible water but moist underneath) place broccoli florets on top of rice and replace lid

*Broccoli should steam for 5-10 minutes while salmon continues to cook for a total of 15-20 minutes (until flaky)

Clean Up Tips 

*Pre-rinse all dishes with hot running water, particularly those that have come into contact with any meat, poultry or fish products 
*Fill large basin with hot soapy water *Thoroughly clean dishes in wash basin, set aside on plastic cutting mat

*Empty wash basin and refill with hot water to rinse