Smokin' Hot Summer Cookouts

Flavorful Lean Meats Sizzle with Flavor

By Donna Smith

Combine the olive oil, red wine vinegar, rosemary, garlic, salt and pepper in a shallow dish. Add the tenderloins and turn to coat all sides. Cover and marinate in the refrigerator for three hours or overnight.

Remove tenderloin from marinade. Cook over hot coals for 12 to 15 minutes, turning once during cooking time. Makes six to eight servings.

Nutritional information per 3-ounce serving: calories, 165, calories from fat, 62, saturated fat, 2g; total fat, 7g; carbohydrates, 2g; sugars, 1g; vitamin A, 4%; iron, 7%; magnesium, 6%; phosphorous, 11%; zinc, 15%; thiamin, 53%; niacin, 20%; riboflavin, 19%; vitamin B12, 33%; vitamin B6, 18%

A kid favorite!

4 skinless, boneless chicken breasts
1/3 cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon
Salt and pepper, to taste

Combine the apple jelly, honey, mustard and cinnamon in a bowl. Stir until smooth and set aside.

Season chicken breasts with salt and pepper to taste. Cook over hot coals, brushing often with the apple jelly mixture, until chicken is cooked through, about 15 to 20 minutes. Makes four servings.

Nutritional information per 3-ounce serving: calories, 183; calories from fat, 24, total fat, 2.8g; cholesterol, 55mg; carbohydrtes, 21g; sugars, 20g; protein, 17g; vitamin A, 1%; vitamin C, 1%; iron, 1%

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