Friday, June 8, 2012

Healthy Delights

Hello Beautiful Ones,

Who said eating healthy has to be boring? You do not have to eat the same foods every week. Switch it up. Tap into your creative side and slim down by cooking delicious, healthy meals.

Recipe of the Week:
Spiced Grilled Turkey Breast with Peach Salsa
Prep: 35 Minutes plus brining and standing       Grill: 25 Minutes    
Makes: 12 Servings

Brinded Turkey
  • 3/4 cup sugar
  • 1/4 cup kosher salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 whole boneless turkey breast (4 pounds), skin removed and breast cut in half
  • 4 garlic cloves, crushed with side if chef's knife 
Honey Glaze
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 chipotle chile in adobo, minced
  • 1 teaspoon balsamic vinegar

Peach Salsa
  • 3 pounds ripe peaches, peeled, pitted, and cut into 1/2-inch dice
  • 1 green onion, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 small hot red pepper (such as cayenne), seeded and minced
  • 1/2 teaspoon salt

  1. Prepare Brined Turkey: In 2-quart saucepan, heat sugar, salt, pepper, ginger, cinnamon, and 1 cup water to boiling over high heat. Reduce heat to low; simmer 2 minutes. Remove saucepan from heat; stir in 3 cups ice water.
  2. Place turkey breast in large self-sealing plastic bag; add brine and garlic. Seal bag, pressing out excess air. Place bag in bowl and refrigerate 24 hours,turning over occasionally.
  3. Prepare charcoal fire or gas grill for covered direct grilling over medium heat.
  4. While grill heats, prepare Honey Glaze: In small bowl, stir honey, mustard, chipotle, and vinegar until blended; set aside.
  5. Remove turkey from bag; discard brine and garlic. With paper towel, pat turkey dry and brush off most of pepper. With long-handled basting brush, oil grill rack. Place turkey on hot rack. Cover grill and cook turkey, turning over once, 20 minutes. Brush turkey with glaze and cook, brushing and turning frequently, 5 to minutes longer (depending on thickness of breast), until temperature on meat thermometer inserted into thickest part of breast reached 165 degrees Fahrenheit. (Internal temperature will rise 5 degrees Fahrenheit upon standing). Place turkey on cutting board and let rest 10 minutes to set juices for easier slicing.
  6. While turkey rests, prepare Peach Salsa: In medium bowl, stir peaches, green onion, lime juice, hot red pepper. and salt until mixed. Makes about 4 cups.
  7. Serve turkey hot, or cover and refrigerate to serve cold. Arrange sliced turkey and salsa on platter.

Each Serving Turkey: About 172 calories, 35 g protein, 3 g carbohydrate, 1 g total fat (0 g saturated), 0 g fiber, 89 mg cholesterol, 394 mg sodium.

Each 1/2 Cup Salsa: About 46 calories, 1 g protein, 11 g carbohydrate, 0 g total fat, 2 g fiber, 0 mg cholesterol, 97 mg sodium.

Recipe and photo credit:


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