chill & grill

fun and tasty recipes to help you get the nutrition you need

By Jesse Cool

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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

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