Healthy 4th of July Recipes

Grilled Kiwi-Chicken Kabobs

Ingredients

  • 6 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 medium kiwifruit, peeled and halved
  • 3 tablespoons honey
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • Lime juice, optional
  • Hot cooked rice, optional

Directions

  1. Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
  2. Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi.
  3. Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture.
  4. Serve with fresh lime juice and rice if desired.

Star-Spangled Parfaits

Ingredients

  • 2 cups fresh strawberries, cut into 1/2-inch pieces
  • 2 cups fresh blueberries
  • 4 teaspoons reduced-fat raspberry walnut vinaigrette
  • 3/4 cup fat-free vanilla or strawberry Greek yogurt
  • 2 teaspoons minced fresh mint
  • Unsweetened shredded coconut, optional

Directions

  1. Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint.
  2. Spoon strawberries into 4 parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.

Lemon-Pesto Garden Salad

Ingredients

  • 5 tablespoons prepared pesto
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon zest
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups thinly sliced yellow summer squash
  • 1-3/4 cups thinly sliced mini cucumbers
  • 3/4 cup fresh peas
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup thinly sliced green onions
  • 5 thick-sliced bacon strips, cooked and crumbled

Directions

In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.