RECIPE
Warm weather usually means it’s time to fire up the grill. Grilling is a great option to feed the family, even on busy nights. Not only will grilling make it easy for you to consume less fat and sodium, but it’ll also hold in more of the nutrients your body graves. There are many health benefits to grilling your meal: 1. Consume less fats – while some fats are good for the body, others aren’t. Saturated fat, like butter and lard, is the type of fat you need to watch out for the most. One of the best ways to avoid eating the excess fat off meats is to grill it since grilling allows for the fats to drip off and cook away. Grilling also adds flavor to your meal, which means you can bypass the addition of butter and other condiments. 2. Lower sodium intake – preparing a meal at home usually leads to consuming less sodium. Processed and fast foods often contain high amounts of sodium, therefore cooking from scratch can be the best way to avoid consuming too much. 3. Food will lose less of its nutritional properties – due to the short cook time for most meats on the grill, you lose less of the food’s vitamins compared to baking or frying. Eating healthy may seem hard, but it’s not impossible. All you need to do to prepare a delicious meal is to marinate the meat for about 30 minutes, start the grill, season your favorite vegetables in foil, and finally, throw them on the grill!
RECIPE Grilled Chicken and Vegetables
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Ingredients: 4 small boneless skinless chicken breasts (1 lb.) 1/4 cup sun dried tomato vinaigrette dressing, divided 1 zucchini, cut into chunks 1 red pepper, cut into chunks 1 cup cut-up fresh asparagus spears 1 small red onion, cut into chunks HEAT grill to medium heat. BRUSH chicken with 2 Tbsp. dressing. Let stand for 10 min.
Serving Size: 4 servings Nutrition Information: 200 Calories 6 g Fat 75 mg Cholesterol 250 mg Sodium
8 g Carbohydrate 2 g Fiber 29 g Protein
MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan. PLACE chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken over after 10 min. and stirring vegetables occasionally.
Recipe and image from Eating Well, www.eatingwell.com
RECIPE Grilled Chicken and Vegetables
Space for picture
Ingredients: 4 small boneless skinless chicken breasts (1 lb.) 1/4 cup sun dried tomato vinaigrette dressing, divided 1 zucchini, cut into chunks 1 red pepper, cut into chunks 1 cup cut-up fresh asparagus spears 1 small red onion, cut into chunks HEAT grill to medium heat. BRUSH chicken with 2 Tbsp. dressing. Let stand for 10 min.
Serving Size: 4 servings Nutrition Information: 200 Calories 6 g Fat 75 mg Cholesterol 250 mg Sodium
8 g Carbohydrate 2 g Fiber 29 g Protein
MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan. PLACE chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken over after 10 min. and stirring vegetables occasionally.
Recipe and image from Eating Well, www.eatingwell.com
