Photo credit: ConorBofin

Fab barbecue food to enjoy in the summer, healthy and yummy ...
you can stick any veggies on it as well ...

Ingredients
2 lb. leg of lamb
1 Tbs . olive oil
1/2 lemon
Salt and pepper
1 medium onion,
sliced 3 medium tomatoes,
sliced Bay leaves Green pepper (optional)
Eggplant (optional)

Method
Cut the meat into 1-inch cubes.
Mix olive oil and lemon juice and rub into meat.
Place in dish, sprinkle with salt and pepper, and cover with slices of onion and tomatoes and a few bay leaves.
Place in refrigerator for 4 or 5 hours.
Arrange meat on skewers with tomatoes and onions, alternating.
Add an occasional bay leaf.
Broil over charcoal, but may also be done over an open wood fire or in an oven broiler.
Green pepper and eggplant may also be inserted on skewers.

Enjoy the Recipe Maryan XX

DESCRIPTION
Flattened chicken breasts with a crunchy coating hold a delicious cheesy filling.

INGREDIENTS
1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)
1/2 cup canned (drained) Green Giant® whole kernel corn
6 Old El Paso® taco shells (from 4.6-oz box),
coarsely broken 3/4 teaspoon chili powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons LAND O LAKES®
Unsalted or Salted Butter, melted
1/2 to 3/4 cup buttermilk
3 tablespoons honey
1 cup shredded Mexican cheese blend (4 oz)
1 2/3 cups Old El Paso® Thick 'n Chunky salsa
2/3 cup sour cream

DIRECTIONS
1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
2.Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
3.Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
4.Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
5.Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream. High Altitude (3500-6500 ft): Heat oven to 375°F.

https://farm4.staticflickr.com/3653/3314710574_c1d81d8ab5_b.jpg

I used extra firm tofu for this. Squeezed out as much water as possible and pat dry with paper towel. Then coat it with honey (or agave nectar would work as well). The honey is the adhering agent instead of using eggs. Use the zest of one lemon and add it to the panko crumbs. Season the panko crumbs with salt and pepper. Now coat the tofu with the lemon scented panko. Line the baking sheet with foil and brush a layer of peanut oil before placing the tofu on the baking sheet. Bake in the preheated 425 F for approx. 20-30 minutes or until tofu is golden brown. Serve immediately with some sweet chili sauce or any dipping sauce to your liking. Enjoy! https://farm4.staticflickr.com/3303/3331776891_9d786f6d73_b.jpg