We all know Betty Crocker can cook. (Yeah, I know, and that she's not a real person, but go with it.) But we didn't know Betty can grill.

On the site BettyCrocker.com, they've got a special section devoted entirely to grilling. Tips on grilling. What to look for when buying meat. And dozens of recipes.

All are easy to make, and take less effort and time than you'd think to throw together some impressive grilled dishes. And, being Betty, she includes all the prep and cooking times, as well as the nutritional info, so you can choose things that won't blow your gut up any more than it is.

Here are a few good choices to start with. (And I would keep the part about getting them from Betty Crocker on the down low.)

Grilled Chili Chicken with Southwest Relish
Prep Time: 15 min
Start to Finish: 2 hr 10 min
Makes: 6 servings

To Make the Relish
1 can (11 oz) Green Giant® Niblets® whole kernel corn, drained
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 tablespoon olive or vegetable oil
1 medium avocado, pitted, peeled and cut into bite-size pieces
1 clove garlic, finely chopped
1 can (15 oz) Progresso® black beans, drained, rinsed

For the Chicken
1 teaspoon chili powder
1/2 teaspoon paprika
1 cut-up whole chicken (3 to 3 1/2 lb)

1. In medium nonmetal bowl, mix relish ingredients. Cover; refrigerate at least 1 hour to blend flavors.
2. Mix chili powder and paprika; sprinkle over chicken.
3. Heat gas or charcoal grill. Place chicken, skin sides up, on grill rack over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve with relish.


Grilled Caribbean Pork Burgers
Prep Time: 20 min
Start to Finish: 40 min
Makes: 4 servings

1 pound lean ground pork
1 tablespoon grated lime peel
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 medium red onion, cut into 1-inch slices
8 slices French bread, 1 inch thick
1 tablespoon olive or vegetable oil

1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
2. Mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
3. Cover and grill patties 4 to 5 inches from medium heat 15 to 18 minutes, turning once, until no longer pink in center. Add onion slices to grill for last 8 to 10 minutes of grilling, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of grilling, turning once, until golden brown.
4. Serve burgers and onion between bread slices.


Fisherman's Grilled Packet
Prep Time: 35 min
Start to Finish: 35 min
Makes: 6 servings

1 can (14.5 oz) stewed tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup pesto
2 lb whitefish or other lean fish fillet
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

1. Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
2. Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
3. Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
* High Altitude (3500-6500 ft): In step 3, place on grill over medium-low heat.


Grilled Pork Tenderloin with Firecracker Marinade
Prep Time: 45 min
Start to Finish: 2 hr 45 min
Makes: 8 servings

1/2 cup barbecue sauce
2 tablespoons packed brown sugar
2 tablespoons olive or vegetable oil
2 tablespoons white wine vinegar
2 tablespoons soy sauce
1 to 2 teaspoons red pepper sauce
1 clove garlic, finely chopped
3 pork tenderloins (2 1/4 lb)
3 large red or yellow bell peppers, roasted and cut into strips
2 tablespoons olive or vegetable oil
1 tablespoon balsamic vinegar
Salt, to taste
2 cloves garlic, finely chopped

1. In resealable food-storage plastic bag, mix barbecue sauce, brown sugar, 2 tablespoons oil, the white wine vinegar, soy sauce, pepper sauce and 1 clove garlic. Add pork; turn to coat. Seal bag and refrigerate, turning pork occasionally, at least 2 hours but no longer than 12 hours.
2. Heat coals or gas grill for direct heat. In large bowl, mix bell peppers, 2 tablespoons oil, the balsamic vinegar, salt and 2 cloves garlic. Remove pork from marinade; reserve marinade.
3. Cover and grill pork over medium heat 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Discard any remaining marinade.
4. Cut pork into slices; arrange on platter with bell pepper mixture.