02 Aug Healthy Choices for the Grill
Grilled Chicken, Pineapple, Bacon Skewers
2 Bell Peppers (Orange, Red, or Yellow)
1 medium Onion
4 slices of Bacon
1/4 cup of Olive Oil
Pinch of Salt & Pepper
1/2 Bunch of Cilantro
16oz. Lean Chicken Breast
2 cups of Pineapple
-Preheat the grill to med-high. Wash and trim chicken breast and cut into inch-thick pieces. Place chicken in a bowl and toss with olive oil, salt, pepper, chopped cilantro and spices of your choice (may we suggest garlic and cumin). Allow sitting for at least 5 minutes.
-Cut the pineapple up into inch wide chunks, cut peppers and onion into thick pieces that you can thread onto the skewers.
-Using 4 skewers, weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. Brush some olive oil evenly over each kabob.
-Grill the kabobs for 10-15 minutes, turning a couple of times, until chicken is cooked through.
Grilled Veggie Skewers
1 Yellow Squash
1 Red Onion (cut into chunks)
1 cup of Cherry Tomatoes (cut in half)
1 cup of Pineapple (cut into chunks)
1 Red Bell Pepper (cut into chunks)
1 Tbsp of Olive Oil
1 Tsp of Dried Basil
1 Tsp of Dried Oregano
1 Tsp of Sea Salt
-Soak skewers in water for 10-20 minutes. Preheat grill for medium heat and lightly oil the grate. Alternately thread the zucchini slices, yellow squash slices, onion, tomatoes, pineapple, and bell pepper onto the skewers.
-Whisk olive oil, basil, oregano, salt and black pepper in a bowl; brush mixture over vegetables.
-Cook skewers on preheated grill until vegetables are tender, turning and basting the veggies with olive oil mixture occasionally, 10-15 minutes.
2 cups of Blueberries, Strawberries, or Raspberries
.25 cup of Honey
Blend ingredients together on high speed until combined. Pour into a freeze-safe container and freeze for at least 2 hours before enjoying.