Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!

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PREP: 15 MIN. | COOK: 6-8 MIN. SERVES: 8 ½ cup peach preserves 1 Tbsp. water 1 Tbsp. Big Y honey 1 Tbsp. Big Y butter 1 tsp. Big Y pure vanilla extract ½ tsp. Big Y ground cinnamon ¼ tsp. ground nutmeg – nonstick butter flavored cooking spray 3 medium peaches, pitted and quartered 3 medium nectarines, pitted and quartered 16 medium strawberries, hulled 1 loaf frozen pound cake, thawed and cut into 1½-inch cubes In a small saucepan over medium heat, combine peach preserves, water, honey, butter, vanilla, cinnamon and nutmeg. Let simmer for 5 to 7 minutes; remove from heat. Coat grill grate with cooking spray and preheat to medium. Thread fruit onto skewers and thread cake cubes onto skewers. Place on grill and cook fruit skewers for 3 to 4 minutes on each side and cake skewers for 1 to 2 minutes on each side or until fruit is tender and cake has nice grill marks, brushing occasionally with the peach mixture. Nutrition Information Per Serving: Calories: 339 (Calories from Fat: 126); Total Fat: 14g (Saturated Fat: 8g); Protein: 4g; Total Carbohydrates: 51g (Dietary Fiber: 3g; Sugars: 35g); Cholesterol: 86mg; Sodium: 177mg and simmer for 40 minutes; let cool. Once cool, pour half into a large resealable plastic bag. Add chicken cubes and let marinate in the refrigerator for at least 1 hour. Arrange chicken cubes on skewers, leaving ½-inch space between each piece; discard marinade. Roll up bacon halves and thread onto skewers with vegetables, alternating ingredients. Coat grill grate with cooking spray and preheat to medium. Add skewers and cook chicken for 7 minutes on each side or until cooked through, basting with reserved sauce during last 3 minutes of cook time. Cook bacon skewers for 6 to 7 minutes on each side or until bacon is cooked, basting with reserved sauce during last 3 minutes of cook time. Nutrition Information Per Serving: Calories: 367 (Calories from Fat: 162); Total Fat: 18g (Saturated Fat: 6g); Protein: 26g; Total Carbohydrates: 24g (Dietary Fiber: 1g; Sugars: 20g); Cholesterol: 83mg; Sodium: 853mg FRUIT & CAKE KABOBS PREP: 50 MIN. | MARINATE: 1 HR. COOK: 14 MIN. | SERVES: 10 2 cups Big Y ketchup 1 cup water ½ cup Big Y cider vinegar 5 Tbsp. Big Y light brown sugar 3 Tbsp. Big Y sugar ½ Tbsp. Big Y ground black pepper ½ Tbsp. onion powder ½ Tbsp. Big Y garlic powder ½ Tbsp. ground mustard 2 Tbsp. Big Y steak sauce 2 lb. Sam the Butcher boneless, skinless chicken breasts, cut into 1-inch cubes 10 slicesBig Y bacon, cut in half 20 Big Y whole white mushrooms 1 medium summer squash, cut into 1-inch pieces – nonstick cooking spray In a medium saucepan over medium heat, combine ketchup, water, vinegar, both sugars, pepper, onion powder, garlic powder, ground mustard and steak sauce; bring to a boil. Reduce heat CHOP, MARINATE, STACK, GRILL. NOW HOW SIMPLE IS THAT? NOW HOW SIMPLE IS THAT? BBQ CHICKEN & BACON KABOBS SHOW AND TELL TAG A PHOTO OF IT ON INSTAGRAM WITH #GRILLINGBIGYSTYLE FOR A CHANCE TO BE FEATURED ON OUR FEED! HAVE A FAVORITE FOOD TO GRILL? WE WANT TO SEE IT. GRILL SAFETY 101 101 Did you know your risk for a foodborne illness increases during the summer months? Prevent the "24-hour bug" from visiting your household with these steps: USE IT, THEN LOSE IT Don't infect your food with bacteria by reusing cutting boards, utensils, plates or marinades that come into contact with raw meat. Cut meats on their own cutting boards with their own knives, away from the cutting boards and utensils used with other foods. Switch over to clean utensils, plates and unused marinades as you serve meats off the grill. KNOW YOUR TEMPERATURES Prevent bacteria from basking in the summer heat by following the recommended cooking temperatures below. Remember: the only way to truly verify you reached the correct temperature is with an instant-read food thermometer! Be mindful of cooking temperatures when grilling different foods. For example, cook chicken away from, and below, other foods because its juices could contaminate those with lower cooking temperatures such as hamburgers and hot dogs. 2 2 3 3 1 1 Have a question for Big Y's dietitians? Contact Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN by: Visit BigY.com's LivingWell Eating Smart ® Web page and post a question Send e-mails to: livingwell@bigy.com Write to: Living Well 2145 Roosevelt Ave. PO Box 7840 Springfield, MA 01102 BigYLWESTeam Follow us on Twitter – @BigYLWES Become a fan on Facebook – LivingWellEatingSmart CATEGORY FOOD TEMPERATURE (°F) REST TIME POULTRY CHICKEN & TURKEY, WHOLE POULTRY BREASTS, ROASTS, POULTRY THIGHS, LEGS, WINGS DUCK & GOOSE 165 NONE GROUND MEAT BEEF, PORK, VEAL, LAMB TURKEY, CHICKEN 160 165 NONE FRESH BEEF, VEAL, LAMB STEAKS, ROASTS, CHOPS 145 3 MINUTES PORK & HAM FRESH PORK FRESH HAM (RAW) PRECOOKED HAM (TO REHEAT) 145 145 140 3 MINUTES 3 MINUTES NONE SEAFOOD FIN FISH SHRIMP, LOBSTER, CRAB CLAMS, OYSTERS, MUSSELS SCALLOPS 3 MINUTES NONE NONE NONE 145 OR COOK UNTIL FLESH IS OPAQUE AND SEPARATES EASILY WITH A FORK. COOK UNTIL FLESH IS PEARLY AND OPAQUE. COOK UNTIL SHELLS OPEN DURING COOKING. COOK UNTIL FLESH IS MILKY WHITE OR OPAQUE AND FIRM. TABLE FROM FOODSAFETY.GOV KEEP SURFACES CLEAN The first surface to keep clean is your hands. Then wipe countertops down with warm, soapy water at the beginning, during and after cooking. This goes for the table you're eating on, too.

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