Grilled Chicken with Fresh Mango Salsa

Servings

Servings Per Recipe: 4

Ingredients

• 4 boneless, skinless chicken breast halves
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and minced
• 1 (1/2 inch) piece fresh ginger root, minced
• 2 mangos - peeled, seeded, and diced
• 2 tablespoons cider vinegar
• 1 teaspoon white wine
• 1/4 cup chopped fresh cilantro
• 1 tablespoon purple onion (optional)

Directions

1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. Rub chicken breast halves with salt and pepper. Place on the prepared grill. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat, set aside, and keep warm.
3. Heat oil in a medium skillet over medium heat and sauté garlic for about 1 minute. Mix in ginger and mangos (and onions if using), and cook 3 to 4 minutes, until mangos are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in cilantro, and remove from heat. Spoon over the grilled chicken to serve.

Nutritional Information

Amount Per Serving: Calories: 232, Total Fat: 5.1g, Cholesterol: 68mg, Sodium: 662mg, Total Carbs: 18.8g, Dietary Fiber: 2, Protein: 27.9g

Grilled Tuna Teriyaki

Servings

Servings Per Recipe: 4

Ingredients

• 2 tablespoons light soy sauce
• 1 tablespoon Chinese rice wine
• 1 large clove garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 (6 ounce) tuna steaks (about 3/4 inch thick)
• 1 tablespoon vegetable oil

Directions

1. In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for medium-high heat.
3. Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
4. Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.

Nutritional Information

Amount Per Serving: Calories: 227, Total Fat: 5.1g, Cholesterol: 77mg, Sodium: 329mg, Total Carbs: 1.5g, Dietary Fiber: 0.1, Protein: 40.4g

California Grilled Veggie Sandwich

Servings

Servings Per Recipe: 4

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a large bowl, combine the spinach with the toasted almonds and cranberries.

3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Nutritional Information

Nutritional Analysis: Amount Per Serving: Calories: 338, Total Fat: 23.4g, Cholesterol: 4mg, Sodium: 62mg, Total Carbs: 28.9g, Dietary Fiber: 4.3g, Protein: 4.9g

Grilled Peaches

Servings

Servings Per Recipe: 4

Ingredients

• 3 tablespoons white sugar
• 3/4 cup balsamic vinegar
• 2 teaspoons freshly ground black peppercorns
• 2 large fresh peaches with peel, halved and pitted
• 2 1/2 ounces blue cheese, crumbled

Directions

1. In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
4. Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

Nutritional Information

Amount Per Serving: Calories: 131, Total Fat: 5.2g, Cholesterol: 13mg, Sodium: 259mg, Total Carbs: 17.4g, Dietary Fiber: 0.3, Protein: 4.1g