1 1/2 lb chicken tenderloins
1 1/2 tablespoons blackened redfish seasoning blend
- Preheat 2-sided tabletop grill. Sprinkle all sides of chicken with seasoning (wash hands).
- Coat grill with spray. Place chicken on grill; close lid and cook 4–5 minutes and until 165°F. Serve.
1 tablespoon garlic butter
4 oz presliced mushrooms (1/2 package)
1/4 cup prediced red onions
1/4 cup cooking vermouth
4 oz mixed salad greens
1 (8 3/4-oz) package precooked long grain and wild (or brown) rice
- Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and swirl to coat. Add mushrooms and onions; cook 3–4 minutes until onions begin to brown.
- Stir in vermouth, salad greens, and rice. Cover and cook 3 minutes, stirring often, until rice is hot and greens are tender. Serve.