Most folks these days are doing their best to make smarter dietary choices.  In the summer, with all the hustle and bustle of outside activities, this can be difficult.  We found some sensational summer recipes that you can substitute some of that fast food with.  These are easily transportable!!

               Tropical Chicken Skewers

 

INGREDIENTS:

2 pounds boneless, skinless chicken

breast and/or thighs, cut into 3/4-inch

cubes

1/2 cup Goya Mojo Criollo

1/2 cup Goya Pineapple Nectar

1 teaspoon Goya Adobo All-Purpose

Seasoning

1 (20 ounce) can Goya Pineapple Chunks

, drained

1/2 yellow onion, cut into 1-inch pieces

1/2 green bell pepper, cut into 1-inch

pieces

1 tablespoon Goya Vegetable Oil

DIRECTIONS:

1.

In large container with lid, or in large zip-top bag, mix together chicken, Mojo, nectar and Adobo until coated; transfer to refrigerator. Marinate chicken at least 2 hrs, or up to 24 hours.

2.

Strain chicken, discarding marinade. On each skewer, alternately thread pineapple, chicken, onions and peppers.

3.

Prepare grill to medium-high heat (or heat oil in large grill pan over medium-high heat). Cook skewers, turning once, until chicken turns dark golden brown and cooked through and vegetables are tender, about 15 minutes. Transfer to serving platter; serve warm.

 

Similar to relish, Chow Chow would be perfect for transporting to all your summer picnics!!  This would also make a wonderful salsa.

                      Chow Chow

 

INGREDIENTS:

12 1/2 pounds green tomatoes, chopped

8 large onions, chopped

10 green bell peppers, chopped

3 teaspoons salt

6 chopped green chile peppers

1 quart distilled white vinegar

1 3/4 cups white sugar

1/2 cup prepared horseradish

1 tablespoon ground cinnamon

1 tablespoon ground allspice

1/4 teaspoon ground cloves

DIRECTIONS:

1.

In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.

2.

Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.

3.

Boil for 15 minutes, or until tender.

4.

Pack tightly in sterilized jars and seal.

 

Dip and crackers are always nice to have on hand in the vehicle (in a cooler, of course).  This dill dip is awesome!

                     Dill Cucumber Dip

 

INGREDIENTS:

1 (8 ounce) package cream cheese,

softened

2 cucumbers - peeled, seeded and

chopped

1 cup mayonnaise

1 tablespoon fresh lemon juice

1/2 teaspoon dried dill weed

1/2 teaspoon hot pepper sauce

DIRECTIONS:

1.

Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

 

Hopefully we have offered you some viable, healthier solutions for the summer.  If you have favorites you would like share with the rest of the class, please email them to sales@WinterlandInc.com.