Wegmans offered up these healthy recipes for Expo-goers. And check out their booth in the Healthy Kids area!
Heart healthy: Brown Sugar Barbecue Chicken Kabobs
Ingredients:
1 sweet red pepper, cored, seeded, 1-inch dice
1 sweet yellow pepper, cored, seeded, 1-inch dice
1 red onion, peeled, 1-inch dice
1 pkg (about 1 lb) Wegmans Brown Sugar BBQ Chicken Breast Cutlets, 1-inch dice
Salt and pepper to taste
1/3 cup Food You Feel Good About Brown Sugar BBQ Sauce
You'll Need: 6 grilling skewers
Directions:
Assemble kabobs: Skewer chicken, pepper, and chunk of onion onto skewer, in that order, repeating 4 times, starting and ending with chicken cube and alternating pepper colors.
Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.
Season kabobs with salt and pepper. Place kabobs on grill; sear about 2 min, until they have changed color one-quarter of way around. Sear 2-3 min, turning kabobs until evenly seared. Reduce heat to MED; close cover.
Cook 8-10 min until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). During the last few minutes of cook time, baste kabobs evenly with BBQ sauce. Transfer to clean platter.
Gluten-Free: Butternut Squash with Baby Spinach
Health
Ingredients:
2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 red onions, peeled, chopped (about 4 cups)
3 Tbsp Food You Feel Good About Basting Oil
Salt and pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries
Directions:
Preheat oven to 450 degrees. Toss squash, onions, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
Roast, 25-30 min, until tender and browned. Add spinach and dried cranberries; toss to combine. Transfer to serving dish.
Chef Tip:
If you're roasting veggies with other items in the same oven, you may have to adjust veggie cooking time.
Low-Calorie: Bruschetta-Stuffed Portobellas
Ingredients:
4 (about 14 oz total) Portobella Mushroom Caps
2 Tbsp Wegmans Pure Olive Oil
Sea salt and black pepper
1 container (8 oz) Wegmans Bruschetta Topping (Cheese Shop), drained
1/2 of an 8 oz pkg Wegmans Part-Skim Mozzarella Cheese (Dairy Dept)
Directions:
Preheat oven to 350 degrees.
Rinse mushrooms and pat dry; scoop out gills, and remove stem. Place caps, scooped side up, on baking sheet. Coat caps evenly with olive oil; season with salt and pepper. Bake 15-20 min.
Remove from oven. Drain caps if necessary. Top each cap evenly with bruschetta and cheese.
Bake 7-8 min, until cheese melts.
