Meijer Healthy Living: Glazed sweet potatoes with citrus salmon
By myFOXDetroit.com Staff -
Get these recipes courtesy of Tina Miller, Healthy Living Advisor at Meijer. For more healthy ideas, visit www.meijerhealthyliving.com.
A perfect pairing bursting with flavor for your next summer cook-out: Grilled, Glazed Sweet Potatoes with Citrus Salmon served over locally grown Napa cabbage.
Glazed Sweet Potatoes with Pecans Serves 5-6
Ingredients: 1/4 cup fresh lime juice 1/4 cup pineapple juice 2 to 3 Tbsp. Meijer honey (or agave nectar) 1/4 tsp. McCormick ground cumin 1 1/2 lbs. sweet potatoes Meijer Vegetable oil (canola or other) 1/2 cup pecans, roughly chopped Salt and pepper to taste
Directions: 1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300⁰F to 350⁰F). For the glaze, mix lime juice, pineapple juice, honey and cumin in a medium bowl. Add salt and pepper to taste. Set aside. 2. Peel potatoes (if desired). Cut into slices 1/2-inch thick; lightly brush with oil. Grill 15 minutes or just until tender, turning every 5 minutes and brushing with veg. oil. 3. Meanwhile, place pecans in a single layer on a sheet of heavy-duty foil. Place foil on grill. Grill pecans 2 to 3 minutes, stirring often (watch carefully to avoid burning). Remove and set aside. 4. Toss warm potatoes with glaze, add toasted pecans, toss to combine and serve.
Nutrition Information (per serving): Calories 281, Fat 9g, Cholesterol 0mg, Sodium 85mg, Carbohydrate 47g, Fiber 7g, Protein 3g.
Citrus Salmon with Napa Serves 4-6
Ingredients: 1/3 cup Meijer reduced sodium soy sauce 3 tbsp. Meijer Olive or Canola Oil 1 Tbsp. fresh minced ginger 2 cloves garlic, minced 1/4 tsp. McCormick red pepper flakes 1/4 cup Meijer orange juice 2 tbsp. brown sugar 1/4 cup green onion, diced 1 1/4 to 1 1/2 lbs. Salmon 4 cups Napa cabbage, shredded
Directions: 1. Mix soy sauce, oil, ginger, garlic, red pepper flakes, orange juice, brown sugar, and green onion. Reserve 1/4 cup marinade—set aside. Add remaining marinade to a shallow pan. 2. Rinse salmon fillet and add to pan with marinade – turn to coat and allow to marinate about 20 to 30 minutes. 3. Coat grill grates with non-stick cooking spray. Pre-heat grill to medium-high heat. 4. Remove Salmon from marinade and place on grill (skin side down). Discard marinade. Grill until fish is no longer translucent and flakes easily with a fork (about 10-12 minutes). 5. Toss shredded Napa cabbage with the 1/4 cup reserved marinade; divide dressed cabbage evenly among four plates. 6. Serve salmon on top of shredded Napa cabbage. Garnish with additional diced green onion, if desired.
Nutrition Information (per serving): Calories 355, Fat 22g, Cholesterol 71mg, Sodium 468mg, Carbohydrate 11g, Fiber 2g, Protein 27g.
Grilled Summer Potato Salad
Prep time: 15 minutes Cook time: 15 minutes Makes 4 to 6 servings
1 lb. small red potatoes, halved 4 tbsp. Meijer Classic Olive Oil, divided 1 tbsp. fresh lemon juice 1 tbsp. red wine vinegar 3 garlic cloves, minced 1 tbsp. Meijer Dijon Mustard 1 cup cherry tomatoes, halved 1/2 cup pitted black olives, halved 2 tbsp. chopped fresh parsley
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Lightly coat potatoes with 1 tablespoon of the oil, and season with salt and pepper to taste. Place potatoes directly on grill rack. Grill 15 minutes or until fork-tender, turning every 3 to 5 minutes. Transfer to a platter; let cool slightly. 2. Meanwhile, in a large bowl whisk together lemon juice, vinegar, garlic, mustard and remaining 3 tablespoons oil. Add potatoes, tomatoes and olives; toss to combine. Sprinkle with parsley, and serve. Grilled Corn and Kale Salad
Prep time: 15 minutes* Cook time: 13 minutes *30 minutes chill time extra Makes 4 servings
4 ears fresh corn, husks and silks removed 4 tbsp. Meijer Classic Olive Oil, divided 3 cups trimmed and coarsely chopped kale leaves 1 1/2 cups diced tomatoes 1/2 cup diced red onion 1/4 cup chopped fresh basil 1/4 cup white wine vinegar 2 tbsp. fresh lemon juice
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Brush corn evenly with 1 tablespoon of the oil. Grill corn, uncovered, 10 to 15 minutes or until tender, turning frequently. Remove from grill and let cool. When cool enough to handle, cut kernels from cob and place in a large bowl; set aside. 2. Drizzle 1 tablespoon of the oil over kale; toss gently. Place kale in a grill basket or on a sheet of heavy-duty foil. Grill kale 3 to 5 minutes, turning frequently until slightly wilted. Let cool. 3. To the large bowl add kale, tomatoes, onion, basil, vinegar, lemon juice, remaining 2 tablespoons oil, and pepper to taste; toss gently to combine. Chill at least 30 minutes before serving.
1/4 cup fresh lime juice 1/4 cup pineapple juice 1/4 cup Meijer Honey 1/2 tsp. ground cumin (optional) 1 1/2 lbs. sweet potatoes Meijer Vegetable Oil 1/4 cup pecans, roughly chopped
1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the glaze, mix lime juice, pineapple juice, honey and cumin (if desired) in a medium bowl. Add salt and freshly ground pepper to taste. Set aside. 2. Peel potatoes (if desired). Cut into slices 1/2-inch thick; lightly brush with oil. Grill 15 minutes or just until tender, turning every 5 minutes and brushing with oil. 3. Meanwhile, place pecans in a single layer on a sheet of heavy-duty foil. Place foil on grill. Grill 2 to 3 minutes, stirring often. Remove and set aside. 4. Toss warm potatoes with glaze. Add toasted pecans, toss to combine, and serve.
Lemony Chicken and Greens Salad
Prep time: 10 minutes Makes 4 servings
20 oz. Tyson® Grilled & Ready® Chicken Breast Strips 2 tbsp. fresh lemon juice 1 tbsp. lemon zest 1/2 tsp. yellow mustard 2 tbsp. Meijer Classic Olive Oil 8 cups Markets of Meijer Kale Salad 1/2 medium red onion, sliced 1/4 cup shaved Parmesan
1. For the dressing, in a small bowl combine lemon juice, lemon zest, mustard and oil. In a large bowl combine kale salad greens and onion. Drizzle greens with dressing; toss lightly to coat. 2. Place salad on 4 serving plates. Place chicken breast strips on top of each salad. Top evenly with shaved Parmesan, and serve.