SUMMER 2014 take it cookout - Peapod

sweet and sour shrimp kabobs chicken and vegetable kabobs

spicy sirloin kabobs GFLRUTEEEN strawberry shortcake kabobs

spicy sirloin kabobs strawberry shortcake kabobs

1½ lb. boneless sirloin steak, trimmed, 2 Tablespoons chopped fresh cilantro 1/2 (10.75 oz.) pound cake, cut into pieces 4 Tablespoons seedless strawberry
cut into 1½–2-inch cubes (optional) 1¼ inches thick preserves
1 large yellow squash, cut into 12 pieces
1 teaspoon cumin seeds 1/2 large red bell pepper, seeded, cut into 1 lb. large fresh strawberries, hulled 2 Tablespoons orange juice
2 Tablespoons olive oil (about 16) 1 Tablespoon orange liqueur (optional)
1 jalapeño, seeded and finely chopped* 12 pieces 8 short skewers* Whipped cream (optional)
1 garlic clove, minced 6 (10–12-inch) skewers†
2 Tablespoons fresh lime juice Ground black pepper to taste Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). Thread
pound cake pieces and strawberries alternately as desired on skewers, beginning and
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high ending with pound cake. Place skewers on a platter. For the glaze, in a small bowl combine
(350°F–400°F). Place steak in a large bowl; set aside. Cook cumin seeds in small preserves, orange juice and (if desired) liqueur. Gently brush half of the glaze on both
skillet over medium heat 1 minute or just until fragrant, stirring or shaking skillet sides of each skewer. Grill skewers 1–1 ½ minutes per side or just until grill marks appear.
occasionally. Add oil, jalapeño and garlic; cook and stir 30 seconds. Remove from Transfer to a serving platter; brush with remaining glaze. Serve skewers with whipped
heat. Stir in lime juice, cilantro (if desired), and salt to taste. Pour over steak cubes; cream, if desired.
toss to coat. Alternately thread steak, squash and bell pepper onto skewers.
Season with pepper to taste. Grill, covered, 10 minutes or to desired doneness, *If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.
turning occasionally. Transfer to a platter and serve.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, Makes 4 servings, 2 kabobs each
soapy water afterward. Prep Time: 10 minutes • Cook time: 2 minutes

†If using wooden skewers, soak at least 30 minutes before grilling to prevent burning. Per serving: 240 calories, 8g fat, 5g saturated fat, 85mg cholesterol, 150mg sodium, 41g
carbohydrate, 2g fiber, 18g sugars, 3g protein
Makes 6 servings, 1 kabob each
Prep Time: 15 minutes • Cook time: 12 minutes

Per serving: 210 calories, 10g fat, 2g saturated fat, 55mg cholesterol, 55mg sodium, 3g
carbohydrate, 1g fiber, 2g sugars, 26g protein

sweet and sour shrimp kabobs chicken and vegetable kabobs

8 large green onions 2 thick slices fresh pineapple, 1/2 cup fresh orange juice 1½ lb boneless, skinless chicken breasts,
1 large green bell pepper, cut into cut into 1-inch cubes 1/2 cup olive oil cut into 1-inch cubes
1/3 cup sherry vinegar
1-inch cubes 2/3 cup sweet and sour sauce 1/4 cup soy sauce 1 small red onion, cut into 1½-inch pieces
1 large red bell pepper, cut into Additional sweet and sour sauce 4 garlic cloves, minced 1 medium yellow bell pepper, cut into
8 (12-inch) skewers* 4 Tablespoons peeled, minced
1-inch cubes 1/2–3/4-inch pieces
3/4 lb. raw shrimp, peeled and deveined fresh gingerroot 2 small zucchini, cut into 8 slices
1/2 teaspoon crushed red pepper flakes 8 (12-inch) metal skewers
(about 24 shrimp) Mixed salad greens (optional)

Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F– 400°F). For marinade, whisk together orange juice, oil, vinegar, soy sauce, garlic, ginger and red
Cut lower third of each onion into two 1½-inch pieces (for a total of 16 pieces). (Reserve pepper flakes; reserve 3/4 cup. Pour remaining marinade into a large resealable plastic bag;
remaining portion of onions for other uses.) Alternately thread bell peppers, shrimp, add chicken. Cover and refrigerate at least 1 hour. Add onion, bell pepper and zucchini;
pineapple and onions onto skewers. Grill skewers 4 minutes per side or until shrimp turn toss to coat. Seal bag and refrigerate 20 minutes more. Preheat grill to medium-high
pink, basting with sweet and sour sauce throughout. Transfer skewers to a platter, and (350°F–400°F). Remove chicken and vegetables from marinade; discard marinade. Thread
serve with additional sweet and sour sauce. chicken and vegetables onto skewers. Place skewers on grill. Grill, covered, 8–10 minutes
or until chicken is no longer pink (165°F). Place kabobs on salad greens, if desired. Serve
*If using wooden skewers, soak at least 30 minutes before grilling to prevent burning. with reserved marinade.

Makes 4 servings, 2 kabobs each *If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.
Prep Time: 15 minutes • Cook time: 8 minutes
Per serving: 180 calories, 2g fat, 0g saturated fat, 130mg cholesterol, 385mg sodium, 23g Makes 4 servings, 2 kabobs each
carbohydrate, 3g fiber, 12g sugars, 18g protein Prep Time: 25 minutes + marinate time • Cook time: 10 minutes

Per serving: 230 calories, 6g fat, 1g saturated fat, 95mg cholesterol, 200mg sodium,
6g carbohydrate, 1g fiber, 3g sugars, 36g protein

all-American burger fajita fiesta burger

basil–garlic turkey burger mushroom veggie burger

basil–garlic turkey burger mushroom veggie burger

1 egg 4 slices fontina cheese, 1 oz. each 3 Tablespoons olive oil, divided 2 cups quick-cooking rolled oats
1/4 cup dried Italian breadcrumbs 1/2 cup chopped tomatoes 2 (8 oz.) pkgs. small portobello 1 egg
1/4 cup + 2 Tablespoons chopped fresh 1 garlic clove, finely minced 4 whole-wheat hamburger rolls, toasted
1 Tablespoon extra virgin olive oil mushrooms, sliced Toppings (optional): Lettuce, tomatoes,
basil, divided Pinch salt 1/4 cup chopped onion pickles, onions
1 lb ground turkey breast 4 sandwich rolls 1 (1.4 oz.) pkg. vegetable soup/dip mix
Ground black pepper, to taste 1 (15 oz.) can black beans, rinsed

and drained

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). In In a large skillet, heat 2 tablespoons of the oil over medium-high heat until hot. Add
a large bowl, combine egg, breadcrumbs and 1/4 cup of the basil. Add turkey and mushrooms and onion; cook and stir 5–8 minutes or until softened. Transfer mushroom
pepper to taste; mix well. Form into 4 patties. Place patties on grill. Grill, covered, mixture to a food processor; pulse until coarsely chopped. Transfer to a large bowl; stir in
5 minutes per side or until an instant-read thermometer registers 165°F. During the 1/4 cup water and vegetable mix. Let stand 15 minutes. Place beans in food processor;
last 2 minutes of grilling, top each patty with 1 cheese slice; grill just until melted. pulse until coarsely chopped; transfer to bowl. Add oats and egg; mix well. Form mixture
Meanwhile, combine tomatoes, garlic, oil, remaining 2 tablespoons basil, salt and into 4 patties about 1/2-inch thick. Cover and refrigerate 30 minutes. Heat remaining 1
pepper in a small bowl; set aside. Place rolls, cut side down, on grill. Grill until lightly tablespoon oil in skillet over medium heat. Add patties to skillet; cook 3–4 minutes per side
toasted. Place burgers in rolls, top with tomato mixture and arugula and serve. or until browned. Place in rolls, add toppings (if desired), and serve.

Makes 4 servings, 8 oz. each Makes 4 servings, 11 oz. each
Prep Time: 10 minutes • Cook time: 10 minutes Prep Time: 15 minutes + refrigeration time • Cook time: 12 minutes

Per serving: 365 calories, 8g fat, 2g saturated fat, 110mg cholesterol, 635mg sodium, Per serving: 520 calories, 18g fat, 3g saturated fat, 45mg cholesterol, 960mg sodium,
36g carbohydrate, 2g fiber, 0g sugars, 37g protein 71g carbohydrate, 14g fiber, 9g sugars, 20g protein

all-American burger fajita fiesta burger

2 Tablespoons light mayonnaise 2 teaspoons Worcestershire sauce 1¼ lb. 93% lean ground beef 4 onion slices, 1/2-inch thick
2 Tablespoons ketchup Ground black pepper, to taste 1 (1 oz.) pkg. low-sodium taco seasoning 4 slices Pepper Jack
1 teaspoon sweet pickle relish 4 (3/4 oz.) slices aged sharp Cheddar Ground black pepper, to taste 4 hamburger rolls, toasted
2½ teaspoons Dijon mustard, divided 4 whole wheat hamburger buns 1 red bell pepper, seeded and cut Chipotle-flavored, lime-flavored or spicy
1/8 teaspoon chipotle chili powder 4 lettuce leaves
1 lb. ground beef (93% lean) 4 tomato slices into quarters mayonnaise (optional)

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). For the Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F–450°F). In a large
sauce, combine mayonnaise, ketchup, relish, 1/2 teaspoon of the mustard, plus chipotle bowl, combine beef and taco seasoning; mix well. Divide into 4 equal portions; shape each
powder. Set aside. In a medium bowl, combine ground beef, remaining 2 teaspoons portion into patties 1/2-inch thick. Season with pepper to taste. Place beef patties, bell
mustard, Worcestershire and pepper to taste; mix well. Form into 4 patties about 1/2- pepper quarters and onion slices on grill. Grill bell peppers 3–4 minutes per side or until
inch thick. Grill, covered, 4–5 minutes per side or to desired doneness. During the last 2 tender. Grill onion 4–5 minutes per side or until tender. Grill patties 6–8 minutes per side for
minutes of grilling, top each patty with 1 cheese slice; grill until melted. Remove from grill. medium (160°F) or to desired doneness. About 1 minute before patties are done, place 1
Place buns, cut side down, on grill. Grill until lightly toasted. Spread sauce on cut sides of cheese slice on each patty. Remove peppers, onions and patties from grill. Cover loosely to
buns. Place burgers in buns, top with lettuce and tomato, and serve. keep warm; let stand 5 minutes. Spread the bottom half of each roll with mayonnaise
Makes 4 servings, 7 oz. each (if desired); add 1 onion round and 1 burger. Dice the bell peppers and place on each burger.
Prep Time: 20 minutes • Cook time: 10 minutes Serve immediately.

Per serving: 400 calories, 20g fat, 9g saturated fat, 100mg cholesterol, 680mg sodium, Makes 4 servings, 8.5 oz. each
25g carbohydrate, 3g fiber, 6g sugars, 31g protein Prep Time: 12 minutes • Cook time: 16 minutes

Per serving: 395 calories, 11g fat, 4g saturated fat, 90mg cholesterol, 1060mg sodium,
37g carbohydrate, 2g fiber, 89g sugars, 36g protein

ultimate grilled corn salad GFLRUTEEEN stuffed grilled portobellos GFLRUTEEEN

grilled zucchini with rosemary and feta GFLRUTEEEN grilled pepper boats GFLRUTEEEN

grilled zucchini with rosemary and feta grilled pepper boats

3 medium zucchini, unpeeled, cut on a sharp bias into long slices 1/2-inch thick 1 red bell pepper, seeded, cut into 4 slices
2 medium yellow squash, unpeeled, cut on a sharp bias into long slices 1/2-inch thick 1 yellow bell pepper, seeded, cut into 4 slices
1 small yellow onion, cut into wedges with root end intact 1 Tablespoon olive oil
Ground black pepper, to taste Ground black pepper, to taste
2 Tablespoons olive oil 1/2 cup balsamic vinegar
2 Tablespoons fresh lemon juice 1 Tablespoon brown sugar
2 Tablespoons finely chopped fresh rosemary 1/2 cup crumbled feta
1/4 cup crumbled feta cheese 1/4 cup toasted pine nuts
1 Tablespoon chopped fresh parsley
Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F).
In a large shallow dish, combine zucchini, squash and onion. Season with pepper to Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F).
taste. Drizzle with oil and lemon juice; toss to coat. Place vegetables on grill rack. Grill Brush both sides of bell peppers with oil, and season with salt and pepper to taste. Grill 5
4 minutes per side. Remove from grill and sprinkle with rosemary and cheese. Serve minutes per side. Transfer to a serving platter; let cool slightly. Meanwhile, for the balsamic
warm or at room temperature. glaze, combine vinegar and brown sugar; bring to boiling in a small saucepan. Reduce
Makes 4 servings, 10 oz. each heat; simmer 10 minutes or until reduced by half and slightly thickened. Sprinkle feta and
Prep Time: 10 minutes • Cook time: 8 minutes nuts on peppers. Drizzle glaze on top, sprinkle with parsley, and serve.
Makes 4 servings, 4.5 oz. each
Per serving: 135 calories, 10g fat, 3g saturated fat, 10mg cholesterol, 120mg sodium, Prep Time: 10 minutes • Cook time: 10 minutes
11g carbohydrate, 3g fiber, 6g sugars, 5g protein Per serving: 160 calories, 11g fat, 2g saturated fat, 10mg cholesterol, 145mg sodium,
12g carbohydrate, 2g fiber, 9g sugars, 5g protein
Make sure all ingredients are gluten-free Make sure all ingredients are gluten-free

ultimate grilled corn salad stuffed grilled portobellos

5 ears of corn, husks and silks removed 1 cup chipotle ranch dressing 6 large portobello mushrooms
1 pkg. (5 oz.) baby spinach 1½ cups shredded Mexican-style 2 Tablespoons extra virgin olive oil
2 cans (15 oz. each) black beans, rinsed 2 Tablespoons red wine vinegar
cheese blend (6 oz.) 4 oz. blue cheese crumbled
and drained* 6 bacon slices, cooked and crumbled 1 Tablespoon fresh lemon juice
3 tomatoes, seeded and diced Fresh cilantro (optional) 1– 2 Tablespoons chopped fresh oregano
1 small red onion, thinly sliced 1/2 small red onion, chopped
1/2 cup sliced black olives, drained
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F–400°F).
Grill corn, uncovered, 10–12 minutes or until tender, turning frequently. Transfer corn to a Clean mushrooms with a damp cloth; remove stems. Soak mushrooms in 4 cups hot
cutting board; let cool. When cool enough to handle, cut kernels from cob and place on water for 15 minutes. Drain, gill side down, on paper towels. Place mushrooms, gill side
a plate. Set aside. Place spinach in the bottom of a large glass serving bowl. Layer evenly up, in a glass dish. Drizzle with oil and vinegar; refrigerate 1 hour. In a small bowl, combine
with beans, corn kernels, diced tomatoes and onion slices. Drizzle dressing evenly over blue cheese, lemon juice, oregano, onion and olives. Set aside. Preheat grill to medium
top. Sprinkle with cheese, bacon and (if desired) cilantro, and serve. (300°F–350°F). Remove mushrooms from marinade. Place mushrooms on grill, gill side
down. Grill 3–4 minutes or until lightly charred; turn and grill 3–4 minutes more. Remove
*Dry drained beans on paper towels to keep them from discoloring the dressing. from grill. Fill mushrooms with feta mixture. Place back on grill. Grill, covered, 5 minutes or
until cheese melts. Serve hot.
Makes 12 servings, 3/4 cup each Makes 6 servings, 4 ½ oz. each
Prep Time: 20 minutes • Cook time: 10 minutes Prep Time: 20 minutes + soak and marinate time • Cook time: 15 minutes
Per serving: 160 calories, 12g fat, 4g saturated fat, 15mg cholesterol, 350mg sodium,
Per serving: 200 calories, 12g fat, 5g saturated fat, 20mg cholesterol, 420mg sodium, 6g carbohydrate, 1g fiber, 2g sugars, 6g protein
14g carbohydrate, 4g fiber, 2g sugars, 9g protein Make sure all ingredients are gluten-free

Make sure all ingredients are gluten-free

fresh peach cups grilled mango cooler GFLRUTEEEN

plum delicious kabobs grilled watermelon–arugula salad GFLRUTEEEN