Chill & Grill

Fun and tasty recipes to help you get the nutrition you need.

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It's summertime, and the garden is in full bloom with delicious fruits and vegetables. With the temperature rising, what better way to enjoy these in-season delights than by giving your stove a vacation? To help you do just that, we've cooked up some delicious chilled and grilled dishes full of the nutrients that you and your baby need.

RECIPES Note: g=grams, mg=milligrams, mcg=micrograms

Shrimp with Tomatoes and Peppers Serves 4 1 large ear of corn (or 1 cup frozen, unthawed) 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 small bell pepper, seeded and chopped into 1/2-inch pieces 1 cup (1/2 pint) cherry tomatoes 1/2 cup cilantro, finely chopped Juice of 1 lime 1 cup clam juice or chicken stock 1 tablespoon sugar 1 pound medium shrimp, shells and tails removed 2 green onions, chopped Salt and pepper to taste 4 cups egg noodles, cooked per package directions Using a knife, remove the corn kernels from the cob and set aside. Warm the olive oil in a large sauté pan over medium heat. Add corn and next seven ingredients; simmer for 3 minutes.

Add the shrimp and green onions and cook until the shrimp curl, about 2 minutes. (Optional: Grill the shrimp over a prepared grill.) Remove from heat and season with salt and pepper. Serve over noodles.

Nutritional information per serving (1 1/2 cups shrimp mixture plus 1 cup noodles): 421 calories, 26% fat (13 g), 47% carbohydrate, 27% protein, 5 g fiber, 4.1 mg iron, 107 mg calcium, 55 mcg folate.

Melon Gazpacho with Basil and Prosciutto Serves 4 1/4 cup fresh basil leaves, packed 4 cups peeled, seeded, very ripe summer melon (such as cantaloupe, Crenshaw or honeydew) 1/2 cup seasoned rice wine vinegar 1 cup plain yogurt Salt and pepper to taste 1/2 pound cooked prosciutto, thinly sliced

Chop basil in a food processor or blender. Add the melon and puree. Add the vinegar and yogurt; puree again. Season with salt and pepper; pour into 4 bowls. Top each with 2 ounces prosciutto. Chill before serving. Nutritional information per serving (1 1/2 cups): 219 calories, 29% fat (7 g), 38% carbohydrate, 33% protein, 1.5 g fiber, 1 mg iron, 130 mg calcium, 22 mcg folate.

Grilled, Stuffed Chicken Breasts Serves 4 4 6-ounce bone-in chicken breasts, skin on 4 tablespoons chicken stock, divided 1 tablespoon Italian-blend dried herbs 2 tablespoons fresh thyme, chopped 1 teaspoon salt, divided 11/2 cups bread crumbs 2 cloves garlic, minced 1 large egg, beaten 1/2 teaspoon freshly ground black pepper 1/4 cup water 4 cups brown rice, cooked per package directions 2 cups broccoli, steamed

Prepare your outdoor grill or preheat oven to 400 F. Rinse chicken breasts under cold water and set aside. In a small bowl, combine 2 tablespoons chicken stock with dried herbs, thyme and 1/2 teaspoon salt. Set aside.

In another bowl, combine the next five ingredients with the remaining 1/2 teaspoon salt. Moisten with just enough water to hold the mixture together firmly. Combine herb and stuffing mixtures.

Pull back the skin of each breast and spoon 1/8 of the mixture under the skin. Pull the skin over the stuffing and press firmly, evening out the stuffing.

Grill chicken about 5 minutes on each side or until opaque all the way through. If using the oven, cook chicken skin-side up, about 20 minutes or until opaque all the way through. Serve with rice and broccoli.

Nutritional information per serving (1 chicken breast, 1 cup rice and 1/2 cup broccoli): 656 calories, 24% fat (17.5 g), 38% carbohydrate, 38% protein, 7 g fiber, 5 mg iron, 186 mg calcium, 75 mcg folate.

Fruit and Smoked Turkey Salad Serves 4 8 ounces smoked turkey breast, cut into bite-sized pieces 1 cup peaches, pitted and cut into bite-sized pieces 1 cup nectarines, pitted and cut into bite-sized pieces 1 cup strawberries, chopped 1 cup raspberries 1/2 cup fresh basil, chopped Juice of 1 orange Salt and pepper to taste 1/2 cup blackberries 1 tablespoon balsamic vinegar 1 tablespoon sugar 1 cup cottage cheese 8 tablespoons walnuts

Combine first 7 ingredients in a large bowl. Season with salt and pepper; mix and chill at least 30 minutes. Mash blackberries with a fork in another bowl. Add vinegar and sugar; mix well.

Divide turkey mixture among 4 plates; top each with 1/4 cup cottage cheese. Garnish with 2 tablespoons walnuts and blackberry mixture.

Nutritional information per serving (1 3/4 cups): 317 calories, 34% fat (12 g), 38% carbohydrate, 28% protein, 5.4 g fiber, 2.2 mg iron, 86 mg calcium, 54 mcg folate.

Romaine Salad With Peaches, Olives and Gruyère* Serves 4

Vinaigrette 1/8 cup seasoned rice wine vinegar 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 2 tablespoons fresh oregano, finely chopped 1 cup fennel, thinly sliced

Combine ingredients in a small bowl.

Salad 1 1/2 cups peaches, pitted and cut into bite-sized pieces 1/4 cup kalamata olives, pitted and finely chopped 1 medium head romaine lettuce, rinsed and torn into bite-sized pieces 2 ounces Gruyère cheese, crumbled Salt and pepper to taste In a large bowl, combine peaches, olives and lettuce. Toss thoroughly with vinaigrette. Add Gruyère cheese, toss again, season with salt and pepper, and serve.

Nutritional information per serving (2 cups): 185 calories, 63% fat (13 g), 23% carbohydrate, 14% protein, 3 g fiber, 1 mg iron, 220 mg calcium, 123 mcg folate.

Chocolate-and-Pistachio-Dipped Strawberries* Serves 4

4 ounces semi-sweet chocolate 1/2 cup pistachios 16 large strawberries Melt chocolate in a double boiler or microwave. Finely chop the pistachios with a knife or in a food processor. Dip strawberries in the warm chocolate, then dip the tips into the pistachios. Place on a baking sheet and refrigerate or store in a cool place until ready to serve.

Nutritional information per serving (4 strawberries): 270 calories, 53% fat (16 g), 40% carbohydrate, 7% protein, 6.5 g fiber, 3 mg iron, 43 mg calcium, 3 mg iron.

*Balance out this high-fat dish with lower-fat choices throughout the day.

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