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Grilled Pepper Salad

Grilled Pepper Salad Recipe

What you’ll need:

*4 bell peppers, (mixed colors), halved, seeded and stemmed

*1/4 cup halved and pitted oil-cured black olives

*1/4 cup rinsed and chopped oil-packed sun-dried tomatoes

*1 tablespoon extra-virgin olive oil

*1 tablespoon balsamic vinegar

*1/8 teaspoon salt

Prep: Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Nutrition 107 calories; 7 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 330 mg sodium; 331 mg potassium.

Deviled Eggs

EatingWell Deviled Eggs Recipe

What you’ll need:

*12 large hard-boiled eggs (peeled(

*1/3 cup nonfat cottage cheese

*1/4 cup low-fat mayonnaise

*3 tablespoons minced fresh chives or scallion greens

*1 tablespoon sweet pickle relish

*2 teaspoons yellow mustard

*1/8 teaspoon salt

*Paprika for garnish

Prep:

  1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
  2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Nutrition Per serving (one piece): 34 calories; 2 g fat ( 1 g sat , 1 g mono ); 71 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 3 g protein; 0 g fiber; 85 mg sodium; 31 mg potassium.

Mama’s Potato Salad

Mama’s Potato Salad Recipe

What you’ll need:

*5 russet potatoes (about 3 pounds)

*1 1/2 teaspoons salt, divided

*1/2 cup white-wine vinegar

*4 large eggs

*1 1/4 cups low-fat mayonnaise

*4 stalks celery, finely chopped

*1 Vidalia or other sweet onion, finely chopped

*1/4 cup sweet or dill pickle relish

*Freshly ground pepper to taste

Prep:

  1. Peel potatoes and cut into 1/2-inch cubes. Place in a large pot and add water to cover; season with 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer until very tender, 15 to 20 minutes. Drain well. While still warm, transfer the potatoes to a baking sheet and drizzle with vinegar. Set aside to cool to room temperature.
  2. Meanwhile, place eggs in a medium saucepan and add water to cover by 1 inch. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
  3. Once the eggs have cooled, remove the shells by tapping each egg gently on the counter or sink all over to crackle it. Roll an egg between your hands to loosen the shell. Peel, starting at the large end, while holding the egg under cold running water; this facilitates peeling. Grate the eggs through the large holes on a box grater or finely chop them.
  4. Combine mayonnaise, celery, onion, pickle relish, the remaining 1/2 teaspoon salt and pepper in a large bowl. Add the cooled potatoes and grated eggs; stir to combine. Serve at room temperature or chilled.

Nutrition Per serving: 199 calories; 7 g fat ( 1 g sat , 2 g mono ); 68 mg cholesterol; 32 g carbohydrates; 1 g added sugars; 4 g protein; 2 g fiber; 574 mg sodium; 446 mg potassium.

Lime Honey Glazed Chicken:

Lime-Honey Glazed Chicken Recipe

What you’ll need:

*6 tablespoons honey

*6 tablespoons reduced-sodium soy sauce

*2 teaspoons freshly grated lime zest

*6 tablespoons lime juice

*1 teaspoon crushed red pepper

*4 6-ounce bone-in chicken thighs, skin and excess fat removed

*2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise

Prep:

  1. Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
  2. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
  3. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Remove the chicken pieces from the marinade (reserve marinade) and place bone-side down (with the thick part of the meat facing up) on the unheated side of the grill rack. Close the lid and roast undisturbed for 25 minutes.
  4. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
  5. Rotate the chicken to other spots on the unheated portion of the grill to ensure even cooking and lightly brush with some of the glaze. Cover and continue roasting, basting once more about halfway through cooking, until an instant-read thermometer inserted into the center of the meat without touching bone registers 165°F, 10 to 20 minutes more.

Nutrition Per serving: 227 calories; 7 g fat ( 2 g sat , 2 g mono ); 81 mg cholesterol; 15 g carbohydrates; 26 g protein;0 g fiber; 366 mg sodium; 279 mg potassium.

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