Post by Diane Danchi, R.D., L.D.N. Diane is a Registered Dietitian at Rex Wellness Center of Cary and Rex Wellness Center of Knightdale.
We’re kicking off our Wellness Wednesday series with the first installment of ‘Tailgating with a Healthier Twist’ by Rex Wellness Center Registered Dietitian Diane Danchi, R.D., L.D.N.
This week’s menu includes: Chicken Kabobs, Cream Cheese Stuffed New Potatoes, a Fruit and Cheese Plate (Gorgonzola, Cheddar, Pears, Apples, Grapes) and a Spinach and Edamame Salad.
Be sure to visit the Rex Wellness Centers’ Facebook page every Wellness Wednesday for a post featuring recipes, tips, workouts and more from our wellness experts.
Grilled Chicken Kabobs
Note: For best results marinate chicken overnight. Marinate vegetables for 2 hours.
- 1 lb Boneless, Skinless Chicken Breasts (cut into bite sized cubes)
- 1 Orange Pepper
- 1 Red Pepper
- 1 medium Red or White Onion
- 8 oz. Button Mushrooms
- 1 can Pineapple Chunks, in juice, drained
- 1 medium Zucchini
Marinade:
- 1 Packet Italian Dressing Mix
- 3 T Oil
- ¼ cup Vinegar
- ½ cup Water
- 1 tsp Black pepper
- 1 tsp Minced Garlic
- 1 T Honey
Night Before: Cut meat into bite sized cubes and place into a Ziploc bag. Cut vegetables into bite-sized pieces and place into a separate Ziploc bag. Whisk marinade ingredients in a bowl until well combined. Pour half of the marinade over chicken, seal bag and refrigerate overnight.
Day Of: Pour remaining marinade over vegetables and let sit for 2 hours. Load meat onto skewers, alternating with vegetables. There should be 3-4 pieces of meat per skewer. Grill (or broil in oven) for 10-15 min, turning every 2-3 minutes for even cooking.
Makes 6-8 skewers.
Nutrition Facts: Per serving Approx: Cals – 160; Fat – 7 gm; Carbs – 7 gm; Fiber – 2 gms; Sugar – 3 gms; Protein – 17 gms
Cheese Stuffed New Potatoes
- 1 ½ pounds Small Round Red Potatoes
- 1 cup Light Sour Cream
- ½ tsp Seasoned Salt
- ¼ tsp Black Pepper
- 1 tsp Chopped Fresh Chives
- ½ cup 2% Shredded Cheddar Cheese
- ¼ Parmesan Cheese
- Parsley
Preheat oven to 375 degrees F (190 degrees C).
Place potatoes into a saucepan and add enough water to cover. Bring to boil and cook until tender but still firm (about 10 minutes). Drain and cool in a bowl of cold water.
Remove cooled potatoes from the water. Pat dry with a paper towel and cut in half. Using a small spoon or a melon baller, carefully remove a small amount from the center of each potato leaving an approximately ¼ inch rim. Set reserved potato aside.
In a bowl, mix together reserved potato, sour cream, seasoned salt, pepper and chives. Spoon a small amount of mixture into each potato half and place onto a baking sheet. Top each potato with some shredded cheese.
Bake for 10 minutes, or until cheese is melted and potatoes are warmed through. Garnish with parsley and serve.
Note: Cheese Stuffed New Potatoes may be served warm or served at room temperature.
Spinach and Edamame Salad
- ½ can (14-5 oz.) Chickpeas, drained and rinsed
- ½ cup Frozen Edamame, defrosted
- 1 cup Dried Cranberries
- 1/2 cup Pepitas (dried pumpkin seeds)
- 2 large Carrots finely chopped or shredded
- 10 cups Baby Spinach
Dressing:
- 2 Lemons
- ½ tsp Dry Mustard
- ½ tsp Sugar or Honey
- 1/2 cup Extra Virgin Olive Oil
- Coarse Salt
- Freshly Ground Pepper
Whisk lemon juice, mustard, honey, and oil together; add coarse salt and pepper to taste.
Or use Newman’s Light Balsamic Salad Dressing