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HyVee Weekend Warrior Recipes

By WEEK Creative Services
July 18, 2012 Updated Jul 18, 2012 at 12:51 PM CDT

Spicy Honey Glazed Chicken

Serves 4

4 Chicken Breasts

Rub

1 teaspoon ground cumin

½ teaspoon rubbed or crumbled sage

½ teaspoon ground ginger

¼ - ½ teaspoon pepper

½ teaspoon salt

1 tablespoon Sesame oil

Glaze

3 tablespoon lemon juice

1 tablespoon honey or Agave

1 tablespoon low-sodium soy sauce

Sesame seeds

Have ready 4 (12-inch square) pieces of aluminum foil.

Directions

Combine cumin, sage, ginger, salt and pepper in a small bowl, set aside. Combine all ingredients for glaze and set aside. Cut chicken into ½ inch wide strips. Put chicken strips into large zip lock bag and add sesame oil. Add dry rub ingredients to the zip lock bag of chicken and coat. Place chicken strips on the grill and brush with sauce, reserving some glaze for serving. Grill until juices run clear, approximately 7 minutes.

May need to grill chicken on foil if the strips are thin to avoid losing the valuable chicken to the grill!!

Portobello Flats

Ingredients

2/3 cup chopped tomato

2 tsp snipped fresh basil, thyme, and oregano, chopped finely

1/8 tsp salt

2 Portobello mushroom caps, whole or sliced

1 tsp balsamic vinegar

½ teaspoon olive oil

½ of 12 inch Italian bread

Directions

In a small bowl stir together tomato, herbs and salt; set aside. Wash and pat dry the mushrooms. Stir together vinegar and oil and brush mushrooms. Grill mushrooms on medium heat for 5 minutes. Brush bread with olive oil and grill for 2-3 minutes. To serve, top grilled bread with sliced mushrooms and tomato mixture.

Serves 4

Nutrition Facts Per Serving: 157 calories, 3 g total fat, 0 mg cholesterol, 80 mg sodium, 28 g carbohydrates, 4 g fiber, 7 g protein.

Brought to you by your Peoria Hy-Vee Dietitian

Susan Waltrip MS, RD, LDN

309-686-5920

swaltrip@hy-vee.com