Get It To The Grill Five Must Try Healthy Summer Recipes

Once the weather warms and the patio beckons, it’s time to break out the grill for home-cooked meals in the great outdoors. When your family tires of baked dishes and stovetop recipes, the smell of fresh flavors on the grates offers the reprieve of something new.

Yield: 8–10 servings Prep time: 30 minutes

CREAMY CHIPOTLE VINAIGRETTE: 1/3 cup Mazola Corn Oil 2 cloves garlic 2 teaspoons canned chipotle in adobo sauce 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 cup half and half 1/4 cup cilantro SALAD: 8 cups bite-size mixed salad greens 2 cups sliced, grilled chicken 1 can (15 ounces) black beans, drained and rinsed 1 red bell pepper, cut into 2-inch strips 1 cup frozen corn, thawed 1/2 cup thinly sliced green onions 4 hard boiled eggs, quartered lengthwise 2 small avocados, sliced 1/4 cup red onion slivers 1 cup grape tomatoes, halved lengthwise 2 cups (8 ounces) shredded Mexican style cheese

Combine vinaigrette ingredients in blender or food processor. Puree until smooth. Refrigerate dressing until ready to serve.

Arrange lettuce on large serving platter or individual plates. Arrange each salad ingredient in horizontal or diagonal rows across top of lettuce. Garnish with cheese and serve with vinaigrette or toss salad with vinaigrette just prior to serving. 74 | BC the Mag

Prep time: 15 minutes Cook time: 10 minutes Servings: 4

1 bag Success Jasmine Rice

3 ears corn 1/4 cup lime juice 3 tablespoons mayonnaise 2 tablespoons sour cream 1 clove garlic, minced 1 teaspoon chili powder 1 teaspoon lime zest 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground cumin 1/3 cup finely crumbled feta cheese 2 green onions, thinly sliced Prepare rice according to package directions. Set aside and allow to cool completely.

Preheat grill to medium-high; grease grates well. Grill corn 10-12 minutes, or until well-marked and tender. Allow to cool slightly. Slice corn kernels from cobs and reserve.

In medium bowl, stir lime juice, mayonnaise, sour cream, garlic, chili powder, lime zest, salt, pepper and cumin. Add rice, corn, feta and green onions. Toss well.

Heart-Healthy Tips

Celebrity chef Ingrid Hoffmann shares the following heart-healthy tips for summer grilling inspiration.

Balance with color. Adding color to your meals with fresh fruits and vegetables also adds balance; more color means more nutrition.

Prepare from scratch. When you prepare meals from scratch, you control what goes into your body. Grill for your heart with Mazola Corn Oil; it not only lowers total and LDL “bad” cholesterol more than extra virgin olive oil, but its high smoke point, versatility and neutral flavor ensure the flavors of your favorite grilling recipes shine through.

Prep time: 20 minutes Cook time: 30 minutes Servings: 6

2 bags Success Tri-Color Quinoa 4 cups chicken broth 1 cup canned diced tomatoes 1 cup frozen peas 3/4 teaspoon smoked paprika 3 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 1 onion, sliced into 1/4-inch rounds 1 red bell pepper, halved 4 boneless, skinless chicken thighs 12 oz. medium shrimp, peeled and deveined 2 cured chorizo sausages 1/4 cup finely chopped fresh parsley 3 tablespoons lemon juice

Preheat grill to medium-high heat; grease grates well. substituting chicken broth for water. Drain, reserving 1 cup chicken broth.

In large saucepan, stir diced tomatoes with reserved chicken broth; bring to boil. Cook 3-5 minutes, or until thickened slightly. Stir in quinoa, peas and smoked paprika. Cook 1 minute. Cover and let stand 10 minutes.

In small bowl, stir olive oil, garlic, paprika, salt and pepper. Brush marinade over onion and red pepper. Toss half of remaining marinade with chicken and remaining marinade with shrimp.

Grill chicken 6-8 minutes per side, or until well-marked and internal temperature reaches 165 degrees Fahrenheit. Grill sausages, turning occasionally, 6-8 minutes, or until well-marked and heated through. Grill shrimp 2-3 minutes per side, or until well-marked and cooked through. Grill red pepper and onion 2-3 minutes per side, or until well-marked and tender.

Chop chicken, sausage, red pepper and onion into bitesize pieces. Stir into quinoa mixture. Stir in shrimp, parsley and lemon juice. Serve warm or at room temperature.

Yield: 8 servings Prep time: 20 minutes Chill time: At least 4 hours

1/2 cup Mazola Corn Oil 4 (3-inch) sprigs rosemary 5 (3-inch) sprigs oregano 4 garlic cloves, crushed and peeled 2 pounds boneless, skinless chicken breast, cut into 24 2-inch pieces 1 large red bell pepper, cored, seeded, ribbed and cut into 24 1-inch pieces 1 medium red onion, cut into 24 1-inch pieces 2/3 peeled and cored pineapple, cut into 24 1-inch pieces

PASSION FRUIT GLAZE: 1/2 cup passion fruit nectar 2 tablespoons ketchup 1 tablespoon fresh lime juice 1 tablespoon soy sauce 1 1/2 tablespoons honey Kosher salt Freshly ground black pepper To prepare chicken, combine corn oil, rosemary, oregano and garlic in large bowl and season with salt and pepper. Add chicken. Cover and refrigerate, for at least 4 hours.

To prepare glaze, process passion fruit nectar, ketchup, lime juice, soy sauce and honey until smooth. Season with salt and pepper. Blend until well combined. Pour into small bowl.

Preheat grill to medium-high heat.

Remove chicken from marinade, discarding marinade.

Alternately thread 3 pieces chicken, 3 pieces bell pepper, 3 pieces red onion and 3 pieces pineapple on each skewer. Repeat process with remaining ingredients and skewers.

Reserve half of the passion fruit glaze and set aside. Brush skewers evenly with the remaining glaze. Grill kabobs, covered with grill lid, for 10 to 12 minutes or until chicken is done. Occasionally turn the skewers.

Serve skewers on a bed of lettuce leaves. Brush with the reserved passion fruit glaze and serve remaining sauce on the side.

Yield: 4 servings Prep time: 25 minutes Cook time: 10 minutes

1/2 cup soy sauce 1/2 cup pineapple juice 3 tablespoons Mazola Corn Oil 1 tablespoon ground ginger 1 tablespoon minced garlic 1 1/2 pounds (4 pieces) fresh salmon fillets Combine soy sauce, pineapple juice, oil, ginger and garlic in shallow dish. Reserve 1/2 cup for later use. Add salmon, turning to coat; cover and let stand 15 minutes.

Remove salmon from marinade and discard any remaining marinade. Grill over medium heat, turning once, about 5 minutes on each side, until salmon flakes easily with fork. While salmon is cooking, transfer reserved 1/2 cup marinade to small saucepan. Bring to boil over medium-high heat; boil until reduced.

The Women’s Rights Information Center held their Annual Spring Dinner at Lefkes Estiatorio. For more information, visit www.womensrights.org.

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