Weekly Line Up - 9/30-10/6

We are back into the swing of things and running every night this week! When I was menu planning, it was definitely a list of what could I make quick, that the kids would eat fast and what was healthy!! I think I found a few good ones so I am pretty excited... I also have girls night at my house this week, so I snuck in a few treats for us to have that night too! Have a fabulous week everyone!

Friday - Burgers and Potatoes
Saturday - *Stuffed Green Peppers
Sunday - omelots
Monday - *Mushroom Bean Burritos
Tuesday - *Sweet Pork Chops
Wednesday - Taco Night
Thursday - *Buttermilk Chicken Fingers
Friday - *Linguine with Ham and Swiss Cheese

Extras: - *Caramel Apple Crisp, *Pumpkin Filled Crescent Rolls, *Roasted Veggie Dip, *Healthy Snack Mix, *Oatmeal Cookie Bars, Mulled Cider

* New Recipes

Oreo Ice Cream Cake

Oreo Ice Cream Cake
(recipe found at www.iheartnaptime.blogspot.com)

2 rows of oreos (I used 3! I like the thicker crust! :)
1/4 cup melted butter (I added a little extra to compensate for the extra oreos)
9-10 ice cream sandwiches
1 jar hot fudge
1 container cool whip

Smash oreos in a zip lock bag. Remove a handful for top of dessert. Add butter and combine. Pour on the bottom of a 9x13 pan. Layer ice cream sandwiches on top of oreo mixture. Spread hot fudge on top and place in freezer for 30 minutes. Spread cool whip on top and layer with extra oreo crumbs.

Chili Rubbed Pork Chops

This is a favorite weight watchers meal of mine. I love grilling and I love pork chops so how could it not be one of my favorites?!? The rub is easy to throw together and definitely gives the chops great flavor... I paired this with weight watchers Broccoli with Cheese Sauce for a great figure friendly meal!



Chili Rubbed Pork Chops
(recipe found at http://www.weightwatchers.com/)

2 teaspoons chili powder
1 1/2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
4 (5 ounces) each pork chops

In a small bowl, combine chili powder, brown sugar, cumin, cinnamon, salt and pepper. Rub spice mixture on both sides of pork chops. Place chops on a plate, cover and refrigerated for at least 1 hour or up to 24 hours.

Coat grill rack or a large grill pan with cooking spray; heat grill or set pan over medium heat. Grill chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. Transfer to a serving plate or cutting board; let stand 5 minutes before serving.

Servings: 4
Points: 5 per pork chop

Sausage and Pumpkin Pasta

This was super easy to throw together and quick to cook, which makes for a great week night meal for my family now that we are back to running out the door as soon as we are done with supper!

Brody was a little nervous about the pumpkin... First he laughed when I told him that I was opening a can of pumpkin - "mommy, pumpkin doesn't come in a can" in that you are so silly voice and then he needed to try it, straight out of the can. He was not impressed. I told him that it would be much better when it was cooked into the supper that we were having. When it was ready he told me "mommy, this IS really good!" Yay!!



Sausage and Pumpkin Pasta
(recipe found in Taste of Home Healthy Cooking)

2 cups uncooked multigrain bow tie pasta
1/2 pound italian turkey sausage links, casings removed (I used chicken sausage)
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 cup reduced sodium chicken broth
1 cup canned pumpkin
1/2 cup white wine or additional reduced sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
1 tablespoon dried parsley

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the sausage, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the chicken broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.

Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.

Mexican Chicken Alfredo

My mouth was watering for this dish before I even got it out of the oven. It smelled heavenly as it was baking in the oven! This is a freezable meal, but it only serves 4 so instead of freezing one pan of it I just dumped it all into a 9x13 pan and served it up right away. I have enough left over for the daycare kids today! Love when that happens....

Mexican Chicken Alfredo
(recipe found in Taste of Home Simple and Delicious)

1 package (16 ounces) gemelli or spiral pasta
2 pounds boneless skinless chicken breasts, cubed
1 medium onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 jars (15 ounces each) alfredo sauce
1 cup grated parmesan cheese
1 cup medium salsa
1/4 cup milk
2 teaspoons taco seasoning

Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning. Drain pasta; toss with chicken mixture. Divide between two greased 8" square baking dishes.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. To use frozen casserole; thaw in the fridge overnight. Remove 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubbly.

Weekly Line Up - 9/23-9/29

Ahhhh... a weekend of rejuvenation coming up! Nothing going on, nothing planned and nice weather!! I can't wait - these first few weeks of school have been wild and crazy! With the leaves changing color it will be nice to get out and enjoy some of this fall weather....

Friday - leftovers
Saturday - *Southwest Chicken Soup (lunch), *Caribbean Pot Roast (supper)
Sunday - *Cajun Chicken Pasta (lunch), salad (supper)
Monday - *Biscuit Topped Shepherd's Pie
Tuesday - *Chicken Fiesta with Black Beans
Wednesday - Taco Night
Thursday - *Hamburger Soup
Friday - Burgers on the grill

Extras: - *Baked Pumpkin Oatmeal
- *Peanut Butter Oatmeal Cookies

* New Recipes

Knock You Naked Brownies

A friend of mine sent me the link to this recipe after she tried it and LOVED it... I have been waiting for a while to make this recipe - me and brownies could be in the same room together for only a little while before they would be completely gone! :) I needed to make sure that I wasn't the only one with access to this pan! Thank God I did!! As it was I inhaled at least 2 of them quickly and they were definitely the talk of the party that I took them to!

Knock You Naked Brownies
(recipe found at http://www.thepioneerwoman.com/)

1 box (18.5 ounces) german chocolate cake mix
1 cup finely chopped pecans
1/3 cup evaporated milk
1/2 cup evaporated milk
1/2 cup butter, melted
60 whole caramels, unwrapped
1/3 cups semi sweet chocolate chips
1/4 cup powdered sugar

Preheat oven to 350. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk and melted butter. Stir together until totally combined. Mixture will be very thick. Press half of the mixture into a well greased 9x9" baking pan. Bake for 8-10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl over a saucepan with boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20-25 minutes. Allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies.

Slow Cooker Beef Sandwiches

I'll start off by saying that these were not my absolute favorite type of sandwich, but the hubs loved them so I thought I had better blog about them! They were the easiest thing to throw together in the morning as I was running out the door. The recipe said to cube the meat but I just threw the whole roast in the crock pot and split it up after it was done cooking. Fast and easy to have on the table after a long day of swimming!

Slow Cooker Beef Sandwiches
(recipe found in Fix It and Forget It)

2-3 pound chuck roast, cubed
1 package dry onion soup mix
12 ounce can cola

Place meat in slow cooker. Sprinkle soup mix over meat. Pour cola over all of it. Cover and cook on low 8-10 hours. Serve as a roast or shred the beef, mix with the sauce and serve on buns.

Honey Roasted Sweet Potatoes

We love sweet potatoes at our house and the hubs has been asking for this particular recipe for a while now. Unfortunately for him, I make "too damn many different recipes" so it took me a while to figure out which one it was that he wanted! :) I had forgotten how simple these were to throw together and how tasty they are... They do take a while to cook though, so don't start them too late like I did last night or you will have starving kids!! :)

Honey Roasted Sweet Potatoes
(recipe found at www.foodnetwork.com)

2 pounds red skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon salt

Preheat oven to 350. Peel and cut the sweet potatoes into 1" pices and put in a 9x13" baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt and bake, stirring occasionally, for about 1 hour or until potatoes are tender.

Corn Pudding

Wow, this was a creamy and delicious side dish that was super easy to throw together. I honestly don't think that there is any way that you can mess this one up... I obviously tried and it still tasted awesome! I halved the recipe and it fed my family perfectly.

Here's where I attempted to screw this recipe up: I had company over that stayed longer then I thought that they would and didn't get this into the crock pot until an hour before supper. I popped it on high and it still finished in time. Thank the Lord! :) As I was typing up this recipe, I also realized that I halved the first few things but still threw in the full amound of butter and sour cream - no wonder it tasted so creamy and delicious! :)



Corn Pudding
(recipe found in Fix It and Forget It)

2 (10 ounces) cans whole kernel corn with juice
2 (1 pound) cans creamed corn
2 boxes corn muffin mix
1 stick butter
8 ounces sour cream

Combine all ingredients in slow cooker. Cover and heat on low 2-3 hours until thickened and set.

Weekly Line Up - 9/16-9/22

This weekend is going to be test of will power! :) We have parties both Friday and Saturday night and you all know that I am all about the food! Hopefully the self control will be there and the rest of the week will keep me on track... I WILL win this contest! :)

Friday - Birthday Party
Saturday - Fruit Salad/*Italian Tortellini Soup
Sunday - *Veggie Stuffed Portobellos
Monday - *Indonesion Peanut Chicken
Tuesday - ECFE
Wednesday - Taco Night
Thursday - *Lasagna Soup
Friday - *Shrimp and Pineapple Fried Rice

Extras: Peanut Butter Cookies
Baked Oatmeal

* New Recipes

Grilled Honey Lime Chicken

I love summertime: grilling, picnics, late nights by the fire!! Although we usually grill year round (my hubs looks awesome standing next to the snowbanks with the grill spatula in his hands!:), there is just something about grilling during the summer. Here is another awesome grill recipe that I found... Turned out tasty, juicy and delicious!! I paired it with Corn Pudding in the crock pot and it was a great summer meal!



Grilled Honey Lime Chicken
(recipe found in Taste of Home Simple and Delicious)

3/4 cup oil and vinegar salad dressing
1/2 cup honey
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
8 boneless skinless chicken breast halves

Combine first five ingredients in a small bowl. Pour 1 cup marinade into a large ziploc; ad the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4" from heat for 4-5 minutes on each side, or until a meat thermometer reads 170, basting occasionally with reserved marinade.

Glazed Baby Carrots

Wow, this was one of the simplest side dishes that I have ever made. I literally just tore open a bag of carrots and dumped it into water and then stirred in some deliciousness at the end. Beau ate a ton of these and that says a lot becuase right now he pretty much won't eat anything!! :) Brody didn't care too much for the marmalade on top, but I thought it gave a fun twist! Super easy and pretty healthy!



Glazed Baby Carrots
(recipe found in Taste of Home)

2 pounds baby carrots
12 ounces orange marmalade

Cook carrots in 1" of boiling water for 12-15 minutes or until crisp tender; drain. Stir in marmalade. Serve with a slotted spoon.

Peach Freezer Jam

With those 2 boxes of peaches sitting in my fridge from our local fire department I decided to try something new this year. So, I searched for a peach jam recipe that looked semi easy! This one didn't let me down... It was tasty on my english muffin this morning I think that trying it over my ice cream tonight might be in order!!

Peach Freezer Jam
(recipe found at www.bunkycooks.com)

4 cups of ripe, fresh crushed peaches (peeled and pitted)
1 1/2 cups granulated sugar
3 tablespoons fresh squeezed lemon juice
1 package (1.59 ounces) instant fruit pectin

Bring your peaches to a boil in a medium saucepan. Stir in sugar and lemon juice. Let sit for 10 minutes. Gradually stir in pectin. (Don't forget this part or you might be starting over... Does that sound like I learned this from experience, yep I did! Doing too many things at once will do that to you...) Once the pectin is combined, stir the mixture constantly for 3 minutes. Ladle into clean jam jars, seal with lids and rims. let stand for 30 minutes.

Jam is good for a couple of weeks in the fridge or up to one year in the freezer.

Blueberry Breakfast Cake and Secret Recipe Club

This month's assignment was a fun one! The blog that I got for the Secret Recipe Club this month was www.everylittlethingblog.com and she has a lot of fun places to try out if you are in the St. Louis area.... Since my brother just moved there a year ago and a trip to see him is in the works soon I paid special attention to all the yummy places she suggested!

And then there is the food... some fantastic recipes to choose from and I actually tried two different ones this month! Look for her Fudgy Meringue Cookies to be coming on my blog shortly! I ended up blogging about the blueberry breakfast cake because I was lucky to have just gotten a whole box of fresh blueberries that I was excited to use!!

Now as you know, the hubs, some friends and I are doing a weight loss competition and I was worried about this one... Not exactly weight loss friendly from the looks of it! :) But, once I sat down and figured it all out, factoring in the whole wheat flour, nonfat yogurt and oats, it wasn't too bad for you! YAY!!

As I was mixing up the batter for the blueberry breakfast cake I stuck my finger in to taste it (yep, I'm that kind of cook! :) and it tasted more like a dough then a batter... interesting! I threw this together in no time and stuck in in the fridge for overnight. The next morning I popped it in the oven for an hour and we had a fun, hot breakfast that the whole family loved!! Seriously, my kids had it for snack the same afternoon they like it so much. It was sweet, but not too sweet and super delish! Definitely a redo , especially when I can make it the night before...

So, stop on over and see Stacy at www.everylittlethingblog.com. It is SO worth your time! :)



Blueberry Breakfast Cake
(recipe found at http://www.everylittlethingblog.com/)

Streusel:
1 cup oats
1/3 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons butter, melted

Cake:
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
2 eggs
2 cups nonfat greek yogurt (I used plain nonfat yogurt)
1 stick butter, melted
2 cups fresh blueberries

Preheat oven to 350. Combine the streusel ingredients in a bowl and toss well to coat. Set aside. In a large bowl, beat together the brown sugar, eggs, yogurt and melted stick of butter until well combined. Gradually add whole wheat flour, baking powder, baking soda and salt. Mix until just combined.

Using a 9x13 pan, spray with nonstick spray and pour the batter in, smoothing as you go. Cover with blueberries and then streusel topping. Bake for about 1 hour or until it bounces back when touched.

Servings: I cut it into 15 pieces
Points per serving: 6

Teacher Gift - Pencil Holder

My creativity comes from the many blogs that around the net... It is fabulous how creative some people are and they come up with the most awesome wonderful things! I love to find cute ideas for cheap but fun teacher gifts. Since I was a teacher in my other lifetime (before kids) I loved all the fun things that parents did for me to show their appreciation for how hard I worked. It doesn't have to be anything super spendy, sometimes it was just a heartfelt note, but it meant the world to me. Now that my kids are in school I want to show the same love to their teachers!

Meet the teacher night was just last week and I made this beauties up for my son's teachers. Like I said in yesterday's post - I am not a crafty person and I don't have a ton of supplies on hand, so I make due with what I have! I am sure you could cuten (is that a word?) this up a bit, but I thought that they were fun this way!

Supplies Needed:
tin can
a bazillion pencils (okay, maybe not a bazillion, but it sure felt like it! :)
glue gun
raffia
rice, beans, beads (something to hold the pencils in)

How To:
Hot glue pencils all around your can until completely covered. Add rice, beans, whatever to the inside of your can. Decorate with bow. Sharpen MORE pencils to put inside your pencil holder. Believe me when I say that your child's teacher will LOVE you for sending SHARPENED pencils, especially if he/she teaches the younger grades! :)

Grandparents Day Project

Okay, okay - I know this is a foodie blog, but every once in a while the crafty side of me comes out and I have to share... Not often enough to even THINK about doing a crafty blog but every so often! :)

Since my daycare crew are getting a little bit older I wanted to try my hand at doing a few more painting activities with them. I started off doing a lot of them and then got too many little ones that needed to be fed, diapered - you know, paid attention to! :) So, I am back at it - a little at a time! With grandparents day tomorrow I wanted to send the kids home with a fun little something for their grandparents, that was easy for us to make! Seriously - go do it right now, you have time! :)

Supplies Needed:
yellow paint
black paint
paper

How To:
You can totally figure this out on your own... I did and I am not that crafty! :) Paint feet yellow, place on paper. Let dry and add your black accents!



How cute is the littlest one? Gotta love baby feet! Have fun!

Weekly Line Up - 9/9-9/15

Well, week one of the hubs weight loss challenge went well! No cheating so far and we have both started off great... He's trying to get used to eating a little healthier on the road - "what do you mean a cheeseburger is 9 points?" and I am trying to not snack on the kids food as I am making it! Here's to another successful week! :)

Saturday - *Grilled Pork Chop Teriyaki
Sunday - Tortellini Primavera
Monday - *Pretzel Crusted Chicken
Tuesday - *Red, White and Blue Pita Pockets
Wednesday - Taco Night
Thursday - *Indonesian Peanut Chicken
Friday - *Sausage and Pumpkin Pasta

Extras: - *Blueberry Breakfast Cake (maybe not so healthy, but part of my Secret Recipe Club assignment for the week!)
- *Wonton Sundaes

* New Recipes

Spiral Stomboli

Okay, I will start with being honest.... This tasted awesome, but I had a hard time putting it together!! Hopefully you are more coordinated with dough then I am! :) I had it all over the place, holes in the dough and stretched way too thin... It was a crazy mess, but it tasted great so I will try my luck again on another day! :)



Spiral Stromboli
(recipe found in Taste of Home)

1 tube (11 ounces) refrigerated crusty french loaf
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced deli ham
1 jar (2 ounces) diced pimientos, drained (I left these out)
1 tablespoon butter, melted
3 tablespoons shredded parmesan cheese

Unroll dough on a lightly floured surface. Pat into a 14x12" rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2" of edges. Layer with hard salami, deli ham and pimientos. Roll up tightly, jelly roll style, starting from short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush with melted butter sprinkle with parmesan cheese.

Bake at 375 for 20-25 minutes or until golden brown. Cool on wire rack for 5 minutes. Cut with serrated knife. Serve warm and refrigerate leftovers.

Cooker Chops

Very boring title for a meal that was way easy to throw in the crockpot and run out the door. Pork chops are a favorite around our house and I especially love the boneless pork chops - way easier to get the kids' plates ready!! I threw them all in the bottom of the crockpot, mixed up the rest and was out the door in about 15 minutes!! This was a meal that I had thrown together when I was going to be gone for the night and Josh thought it was a little too saucy with all the soup but it tasted great to me when I got home...

Cooker Chops
(recipe found in Fix It and Forget It)

4 pork chops
1 (10 3/4 ounces) can cream of mushroom soup
1/4 cup ketchup
2 teaspoons worcestershire sauce

Put chops in slow cooker. Combine remaining ingredients. Pour over chops. Cover and cook on high 3-4 hours, or low 8-10 hours.

Bobby Flay Steak Marinade

I found a Bobby Flay cooking show the other day when I was flipping through channels and it was cracking me up!! You can totally tell that it was from when he was first starting out and he's all nervous and fumbly... I LOVE watching Bobby Flay and I was excited to try this marinade out that he was making on the show that I watched. It turned out fabulous! I didn't get a chance to do the orange mixture on top, but the marinade was pretty kick butt on it's own...



Bobby Flay Steak Marinade
(recipe found on Main Ingredient with Bobby Flay)

2 cups orange juice
1 tablespoon pepper
3 cloves garlic
1/2 cup soy sauce
3 oranges
2 green onions
1 tablespoon lemon zest
1 tablespoon lime juice
3 tablespoons olive oil
salt and pepper

Combine first 4 ingredients in a large ziploc bag. Add steak and allow to marinate in fridge for 8 hours or overnight. When ready to serve, combine remaining ingredients and allow flavors to combine. (Don't let it sit too long or the oranges will start to fall apart...) Grill steak to preferred doneness, discarding marinade. Top with orange mixture and serve.

Ranch Style Noodles

Pizza is usually our go to meal for a Saturday lunch. Something that I can pop in the oven while I am doing my chores for the day and still get something accomplished. I decided that I needed to use up all those leftover boxeds of pasta that I had in my cupboard. You know the ones - when you need a cup of pasta here, a cup of pasta there, all for different recipes? Then you forget that you still have some shoved in the back of your cupboard and you end up buying a new box? Yeah, those are the ones! So, I busted out that boxes and cooked them up. Then I thought, we don't need to just have noodles and butter, let's mix it up a bit. So, I grabbed the packets of ranch dressing that were sitting on my cupboard and added those. It turned out fantastic!! I love buttered noodles and this definitely kicked it up a notch!



Ranch Style Noodles

1 (16 ounces) box of rotini noodles (or whatever you have on hand)
2 packets ranch dressing and dip mix
butter

Cook pasta as directed on box. Drain and add ranch dressing and butter. Stir and serve.

Weekly Line Up - 9/2-9/8

Well, the time has come... The hubs decided that he needs to lose some weight. So in true man fashion - that involves a competition, biggest loser style! So, Tuesday is the day - time to stop eating the "wrong" way all the time and start trying to eat a little heathier... I think those words have come through my mouth before but this time it's a competition and this girl is all about winning! :)

So, I pored over my cookbooks last night and found a lot of scrumptious meals that will fit with my new way of thinking. Don't worry - I'll be passing them on to you! Hoping they are good enough to keep my husband on track, well maybe not soo on track... After all, I want to beat him! :)

Saturday - Date Day
Sunday - Steak/Potatoes
Monday - Burgers/Hot Dogs
Tuesday - *BLT Chopped Salad
Wednesday - Taco Night
Thursday - *Chicken Chow Mein
Friday - Mexican Beef and Pasta
Saturday - *Grilled Pork Chop Teriyaki

Extras - No extras this week - not because of the new menu plans but I have to start getting ready for my garage sale... It's been on the back burner WAY too long! :)

Honey Marinated Chicken

I love marinades! It makes it seem like you have slaved away forever to get something so fabulous tasting and in actuality you just threw some chicken in a bag of goodness for a few hours and then grilled it up! Yummy! So, I threw this together the other day and tried my hand at grilling again. I am getting to be not so bad at it, if you don't mind me saying so! :) The chicken tasted awesome and was so juicy and delicious! I was very excited - I usually end up with dry chicken and I HATE that!!

Honey Marinated Chicken
(recipe found at http://www.becomingbetty.blogspot.com/)

1 cup vegetable oil
1/3 cup honey
2 tablespoons dijon style mustard
2 cloves garlic, finely chopped
2 teaspoons salt
1/3 cup red wine vinegar
2 tablespoons soy sauce
1 tablespoon worcestershire sauce
1 teaspoon pepper

Pour all ingredients into a blender and blend well. Pour over boneless, skinless chicken breasts and marinate overnight in a ziploc bag. Discard marinade and grill chicken 6-10 minutes, or until done. Baste during grilling with equal parts honey and soy sauce during last 5 minutes.