Recipes For A Summer Outdoor Picnic
By Darrie Shunk, RD, MGH Dietetics Department
Main Dish: Hot 'N Spicy Barbecued Chicken
1/4 c firmly packed brown sugar 1/4 c lemon juice 1 Tbsp Worcestershire sauce 2 tsp water 1 tsp Dijon mustard 1/8 tsp garlic powder 1/8 tsp hot sauce 1/2 tsp paprika 1 tsp pepper 1/2 tsp dry mustard 1/4 tsp garlic powder
8 (4 oz) skinned, boned chicken breast halves Combine first 8 ingredients in a 1-quart measure;stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set aside. Combine paprika and next 3 ingredients; sprinkle over both sides of chicken breast halves and set aside. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack; cook 10 minutes on each side or until done, basting occasional with catsup mixture. Yield 8 servings (1 chicken breast halve ea). Calories 194 (19% from fat), Fat 4g, Sodium 94mg |
 |
Side Dish: Mediterranean Orzo Salad
1 c uncooked orzo (rice-shaped pasta) 1 c water 1/2 oz sun-dried tomatoes (packed without oil) 1 c (1oz) crumbled feta cheese 1/4 c chopped vidalia onion 1/4 c chopped green bell pepper 1/4 c chopped red bell pepper 2 Tbsp chopped fresh parsley 2 Tbsp sliced ripe ovlives 1/4 tsp pepper 2 Tbsp balsamic vinegar 1-1/2 tsp olive oil Cook orzo according to package directions, omitting salt and fat; drain and set aside. Bring 1 cup water to a boil in a small saucepan. Add tomatoes; cook 2 minutes or until tender. Drain and chop. Combine orzo, tomatoes, and remaining ingredients in a large bowl; toss well. Yield: 4 servings (1 cup ea). Calories 244 (17% from fat), Fat 4.7g Sodium 158mg |
|
Dessert: Fruit Delight
2 (8oz) tubs of "Lite" Cool Whip 2 (3oz) boxes of cook & serve vanilla pudding 20 oz can chunk pineapple-drained 30-50 purple seedless grapes 2 quarts fresh strawberries-sliced, or 2 quarts fresh blueberries 5-6 fresh bananas-sliced Fresh fruit for garnishing Cook pudding according to directions on box (cook extra thick). Cool pudding. Combine 1 tub of Cool Whip, pudding, grapes, and bananas together. In a glass punch bowl, place layer of the mixture on the bottom of the bowl. Layer fresh berries on top. Make sure the berries are visible from the sides of the bowl. Alternate layers of mixture with layers of fresh berries until both are used up. Top the salad with the remaining Cool Whip and garnish with fresh fruit. Chill and serve. Yield: 16 servings (1 cup ea). Calories 255 (16% from fat), Fat 3g, Sodium 254mg
|
[Services] [Provider] [Info] [UPHCN] [Library][Home]
Marquette General Hospital, 580 W College Ave, Marquette
MI 49855
Comments to author:
support@mgh.org