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September 22, 2006
Grapes: A Sweet Treat
Being a dietitian, I get a lot of free samples from companies promoting their products - All Bran with yogurt clusters, flaxseed, organic cereal, sports bars, almonds. This week I got a mailing from California Table Grape Commission promoting grapes' disease fighting antioxidant content. I tried a couple of their recipes and found the following recipes worth posting. Grapes are a great snack, but they also add a sweetness to salads and are a great addition to chicken entrees. They even recommend trying them in a peanut butter sandwich! For more information or recipes, visit www.freshcaliforniagrapes.com.
SPICY CHICKEN & GRAPE LETTUCE CUPS
Ingredients:
1 tablespoon cornstarch
1 tablespoon water
3/4 cup low sodium chicken broth
1 tablespoon sugar
1 tablespoon red wine vinegar
3 to 5 teaspoons Asian chili paste with garlic
1/4 cup soy sauce
1 tablespoon peanut or vegetable oil
6 cloves garlic, minced
3 tablespoons fresh ginger, minced
1-1/2 pounds ground chicken breast
1-1/2 cups halved green California seedless grapes
3/4 cup green onions, thinly sliced
1/4 cup cilantro, coarsely chopped
1 head iceberg lettuce, cut in half and separated into leaves
1-1/2 cups julienne cucumber
Directions:
In small bowl combine cornstarch and water. Add chicken broth, sugar, vinegar, chili paste and soy sauce. Set aside. Heat oil in large nonstick skillet over high heat. Add garlic and ginger; sauté for 30 seconds. Add chicken and cook until no longer pink, about 5-8 minutes. Add grapes and green onions; sauté for 30 seconds. Restir the sauce mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat. Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately.
Nutritional Analysis:
Calories 339; Protein 44g; Fat 6g; Calories from Fat 17%; Carbohydrates 27g; Cholesterol 99mg; Fiber 3g; Sodium 1341mg.
TOSS 'N GO GREEN SALAD
Ingredients:
4 cups tender fresh greens
2 cups California seedless grapes
1 cup julienne carrots
1 cup shredded low-fat mozzarella cheese
1/2 cup bottled low-fat Italian dressing
1 Tbsp. fresh lemon juice
1/2 tsp. each fresh basil and oregano
Freshly ground pepper
Directions:
Combine greens, grapes, carrots and mozzarella cheese in salad bowl. Mix dressing, lemon juice, basil and oregano. Toss mixed greens with 1/4 cup dressing. Sprinkle with pepper and serve.
Serving Suggestions:
Makes 4 servings.
Nutritional Analysis:
Calories 198; Protein 10g; Fat 9g; Calories from Fat 37%; Carbohydrate 23g; Cholesterol 18mg; Fiber 5g; Sodium 384mg.
Posted by Lisa at September 22, 2006 04:43 PM
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