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Celebrate the Arrival of Spring with Some New Seasonal Grilling Recipes

Mango Shrimp Kebabs (Gluten-Free)

(Courtesy of Cooking Light)

Ingredients:

  • 1 1/2 pounds large peeled and deveined shrimp 
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large red bell peppers, cut into 1-inch pieces
  • 2 mangoes, peeled and cut into 1-inch cubes
  • 1 small red onion, cut into 1-inch pieces
  • 2 limes, cut into wedges

Directions:

  1. Prepare grill to medium-high heat. Sprinkle shrimp evenly with salt and black pepper.
  2. Thread shrimp, bell pepper pieces, mango cubes, and onion pieces alternately onto each of 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
  3. Squeeze juice from lime wedges over kebabs.

For nutritional information on this recipe, click here.             

Garlic-Chipotle Chicken Tacos

(Courtesy of My Recipes)

Ingredients:

  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon minced chipotle chile, canned in adobo sauce
  • 2 tablespoons canola oil, divided
  • 1 pound chicken cutlets
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • Cooking spray
  • 2 teaspoons chili powder
  • 1 small red bell pepper, quartered
  • 1 small green bell pepper, quartered
  • 1 small Vidalia onion, cut into 1/2-inch rings
  • 8 (6-inch) corn tortillas
  • 1/2 cup shredded green leaf lettuce

Directions:

  1. Preheat grill to medium-high heat.
  2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
  3. Remove from grill; keep warm.
  4. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl.
  5. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred.
  6. Remove from grill; keep warm.
  7. Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.         

For nutritional information on this recipe, click here.

Open-Face Pesto-Chicken Burgers

(Courtesy of Recipe.com)

Ingredients:

  • 1 pound uncooked ground chicken or ground turkey
  • 4 tablespoons purchased basil pesto
  • 1/4 cup finely shredded Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 teaspoon kosher salt or salt
  • 2 3-inch pieces ciabatta bread or four 3/4-inch-thick slices rustic Italian bread
  • 2 tablespoons olive oil
  • 4 slices fresh mozzarella cheese
  • 2 cups fresh basil leaves, arugula, or spring garden mix
  • 8 small tomato slices
  • Ground black pepper

Directions:

  1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).
  2. Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil).
  3. For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
  4. Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.

For nutritional information on this recipe, click here.

 

MedicAlert Team Member