STICKY GRILLED CHICKEN
PREP TIME 20 MIN. – COOK TIME 25 MIN. READY IN 45 MIN. – SERVINGS 4
2 lbs chicken wings 2 tsp crushed red pepper flakes ½ cup Thai sweet chili sauce 1 mango
¹∕³ cup dry-roasted peanuts
STEP 1 Season wings with salt (in moderation) and pepper. Heat a gas or charcoal grill to medium hot. Grill wings, turning occasionally, until crisp and golden brown, about 20 min. STEP 2 Meanwhile, mix 1 tsp crushed red pepper with the sweet chili sauce in a large bowl. Add the grilled wings and toss to coat. Place on a disposable foil baking sheet and return to the grill for 5 min. Turn and continue grilling for 5 min. Remove and cover with foil. STEP 3 Peel the mango, cut the flesh from the pit, and slice. Grill mango slices for 3 min., flip, and grill an additional 2 min. Chop the peanuts finely. STEP 4 Halve the cucumber lengthwise and remove the seeds. Cut the flesh into ¼-inch dice and finely chop the shallot. Place in a bowl and add the lime juice, fish sauce, sugar, remaining 1 tsp crushed red pepper and peanuts. Stir until the sugar dissolves. Serve wings with grilled mango and cucumber relish. Top with chopped cilantro, if desired.
Per serving: 490 calories, 33g fat, 8g saturated fat, 108mg cholesterol, 1740mg sodium, 19g carbohydrate, 3g fiber, 12g sugar, 32g protein
1 small cucumber 1 shallot juice of 1 lime 2 tbsp fish sauce 1 tbsp sugar cilantro, to garnish
So fishy!
You’ll find fish sauce in the Asian foods section of the supermarket. Just a few drops in marinades, dressings and sauces makes flavors pop.
WINGS WITH MANGO Asian flavors make these chicken wings sweet, spicy and finger-licking good.
RIBEYE STEAK FAJITAS Serve a selection of salsas on the side, along
with avocado and grated cheese.
PREP TIME 10 MIN. – MARINATING TIME 2 HOURS - COOK TIME 15 MIN. – READY IN 2 HOURS 25 MIN. – SERVINGS 4
2 Nature’s Promise boneless ribeye steaks (about 1 lb total) 1 orange 1 lime 3 cloves garlic 1 tbsp Worcestershire sauce
3 tbsp olive oil 2 onions, sliced 1 (12 oz) pkg sliced mixed mini peppers 3 tbsp canned sliced jalapeños 4 flour tortillas ½ cup low-fat sour cream
Grass fed
Nature’s Promise Organics grass-fed beef boasts no hormones and no added antibiotics, ever.
STEP 1 Pat the steaks dry with paper towels and place in a heavy duty resealable plastic bag. Juice the orange and lime. Finely chop the garlic. Combine the juices and garlic with Worcestershire sauce and oil and pour over the meat. Seal and place on a baking sheet to marinate at room temperature for 2 hours. STEP 2 Remove the steaks from the marinade, pat dry, and season with salt (in moderation) and pepper. Heat a gas or charcoal grill to high. Grill steaks 5 min., flip, and grill an additional 3-5 min., or until they reach 135°F on an instant read thermometer for medium rare. Remove steaks from the grill, cover with foil, and allow to rest 5 min. STEP 3 While steaks rest, place the onions and peppers in a disposable perforated foil grill pan. Grill 4 min., stirring frequently, adding the jalapeños for the final minute. STEP 4 Warm tortillas on the grill, about 1 min. Cut the meat into thin strips. Top tortillas with meat, vegetables and sour cream.
Per serving: 588 calories, 35g fat, 12g saturated fat, 85mg cholesterol, 443mg sodium, 42g carbohydrate,5 g fiber, 7g sugar, 28g protein
MAY/JUNE 2016 71
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