Quick Classics: Grilled Herb Chicken Breast

A Delicious, Quick and Easy Family Dinner!

GRILLED HERB CHICKEN BREASTS 8 frozen, skinless, boneless chicken breasts, thawed 1/2 bottle Italian, herb salad dressing 1 16oz. pkg. frozen, mixed vegetables   Marinate, cover and refrigerate chicken breasts in dressing for at least 2 hours or up to 48 hours. Preheat grill to medium high heat or set oven to broil. Remove chicken from marinade (discard leftover marinade) and grill or broil for about 6-7 minutes per side, or until chicken is cooked through and no longer pink inside. In the meantime, prepare frozen vegetables according to package directions. Serve chicken breasts atop bed of vegetables. Serves 8.

Yum Yum Gimme Some! Pot Sticker Pad Thai

I absolutely love Thai food, I'm half  Thai--so go figure. Well, the other half of me is Italian, so I always knew I was a foodie at heart, and I can stick a fork in it with the best of them.
I came across a great recipe for Pot Sticker Pad Thai from Real Simple. I love it, and must concur that its pretty authentic.  This easy recipe is great because its yet another fine example of how you can turn frozen food ( in this case one bag of pot stickers dumplings) into something enticing, like this Thai takeout favorite that's ready in 15 minutes. The peanuts are optional, so omit them if you're concerned about food allergies.

Pot Sticker Pad Thai

Serves 4 Hands-On Time: 15m Total Time: 15m

Ingredients

• 1 16-ounce bag frozen pot stickers
• 1 tablespoon olive oil
• 1 carrot, thinly sliced on the diagonal
• 1 small head Napa cabbage, thinly sliced
• 2 tablespoons soy sauce
• 1/4 cup salted peanuts

Directions

1. Cook the pot stickers according to the package directions; drain.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the carrot and cabbage and toss to coat. Add the soy sauce and cook for 2 to 3 minutes.
3. Transfer the vegetables to individual plates, top with the pot stickers, and sprinkle with the peanuts.