Labor day Meal from the Grill for Monday, September 7th 2020

Let today be a reminder of the hard work that you do; may you find rest in the Angels Wing to comfort and refuel your soul with energy and love! Today, share your time with your family and keep all electronics to a minimum and truly cherish the hard work you have put in to provide for your family for the meal.

Sticky Cinnamon-Sugar Monkey Bread

Ingredients

• 2 loaves (1 pound each) frozen bread dough, thawed

• 1 cup packed brown sugar

• 3/4 cup butter, cubed

• 1 package (3 ounces) cook-and-serve vanilla pudding mix

• 2 tablespoons 2% milk

• 2 teaspoons ground cinnamon

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• Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces.

• Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.

Test Kitchen tipsIf there's any saucy goodness left in the pan after inverting the bread, use a rubber spatula to remove every last sticky bit. When we tested this recipe, we made 42 balls of dough and arranged them into seven rows of six dough balls. Nutrition Facts 1 serving: 247 calories, 9g fat (4g saturated fat), 18mg cholesterol, 339mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 5g protein.

Buttery Grilled Shrimp

Ingredients

• 1/2 cup butter, melted

• 3 tablespoons lemon juice

• 2 teaspoons chili powder

• 1 teaspoon ground ginger

• 1/4 teaspoon salt

• 2 pounds uncooked shrimp (16-20 per pound), peeled and deveined

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• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers.

• Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Nutrition Facts 1 skewer: 201 calories, 13g fat (8g saturated fat), 168mg cholesterol, 295mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 19g protein.

Grilled Corn with Chive Butter

Ingredients

• 6 medium ears sweet corn in husks

• 1/2 cup butter, melted

• 2 tablespoons minced chives

• 1 tablespoon sugar

• 1-1/2 teaspoons lemon juice

• Salt and pepper

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• Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

• Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally.

Nutrition Facts 1 ear of corn: 232 calories, 17g fat (10g saturated fat), 41mg cholesterol, 137mg sodium, 21g carbohydrate (9g sugars, 2g fiber), 4g protein.

Grilled Vegetable Platter

Ingredients

• 1/4 cup olive oil

• 2 tablespoons honey

• 4 teaspoons balsamic vinegar

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/8 teaspoon pepper

• Dash salt

• 1 pound fresh asparagus, trimmed

• 3 small carrots, cut in half lengthwise

• 1 large sweet red pepper, cut into 1-inch strips

• 1 medium yellow summer squash, cut into 1/2-inch slices

• 1 medium red onion, cut into wedges

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• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature.

• Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.

• Place vegetables on a large serving plate. Drizzle with remaining marinade.

Test Kitchen TipsCommon olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures. If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. Check out some of our other delicious grilled vegetable recipes. Nutrition Facts 1 serving: 144 calories, 9g fat (1g saturated fat), 0 cholesterol, 50mg sodium, 15g carbohydrate (11g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat

Marinated Grilled Chicken

Ingredients

• 1/4 cup balsamic vinegar

• 2 tablespoons olive oil

• 1-1/2 teaspoons lemon juice

• 1/2 teaspoon lemon-pepper seasoning

• 4 boneless skinless chicken breast halves (6 ounces each)

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Directions

• In a large resealable plastic bag, combine the vinegar, oil, lemon juice and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

• Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts 1 each: 207 calories, 6g fat (1g saturated fat), 94mg cholesterol, 105mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

Grilled Potato Packets

Ingredients

• 2 pounds medium red potatoes (about 7), cut into wedges

• 1/4 cup thinly sliced green onions

• 6 slices ready-to-serve fully cooked bacon, chopped

• 3/4 teaspoon salt

• 1/8 teaspoon pepper

• 2 tablespoons butter

• 1 cup shredded cheddar cheese

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Directions

• In a large bowl, toss potatoes with green onions, bacon, salt and pepper. Place half of the mixture on a greased double thickness of heavy-duty foil (about 18 in. square); dot with 1 tablespoon butter. Fold foil over potato mixture and crimp edges to seal. Repeat to make a second packet.

• Grill, covered, over medium heat 20-23 minutes on each side or until potatoes are tender. Remove from grill.

• Open foil carefully to allow steam to escape. Sprinkle potatoes with cheese. Grill opened packets, covered, 3-5 minutes longer or until cheese is melted.

Nutrition Facts 3/4 cup: 165 calories, 8g fat (5g saturated fat), 23mg cholesterol, 388mg sodium, 17g carbohydrate (1g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 starch

Easy Grilled Pork Tenderloin

Ingredients

• 1/2 cup Italian salad dressing

• 1/4 cup reduced-sodium soy sauce

• 1 pork tenderloin (1 pound)

• 1/2 teaspoon Montreal steak seasoning

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Directions

• In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours.

• Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

• Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts 3 ounces cooked pork: 171 calories, 8g fat (2g saturated fat), 63mg cholesterol, 500mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Chicken Nugget Caesar Salad

Ingredients

• 8 to 10 frozen breaded chicken breast nuggets

• 6 cups torn romaine

• 1/2 cup sliced fresh mushrooms

• 3/4 cup creamy Caesar salad dressing

• 3/4 cup Caesar salad croutons

• 1/4 cup shredded Parmesan cheese

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Directions

• Bake chicken nuggets according to package directions; cut into fourths. In a large bowl, combine the romaine, mushrooms and chicken. Drizzle with dressing and toss to coat. Sprinkle with croutons and Parmesan cheese.

Nutrition Facts 1-1/4 cups: 225 calories, 17g fat (4g saturated fat), 27mg cholesterol, 543mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 8g protein.

Fruit and Cheese Board

Ingredients

• 10 fresh strawberries, halved

• 8 fresh or dried figs, halved

• 2 small navel oranges, thinly sliced

• 12 ounces seedless red grapes (about 1-1/2 cups)

• 1 medium mango, halved and scored

• 1/2 cup fresh blueberries

• 1 cup fresh blackberries

• 1/2 cup dried banana chips

• 2 large kiwifruit, peeled, halved and thinly sliced

• 12 ounces seedless watermelon (about 6 slices)

• 1/2 cup unblanched almonds

• 8 ounces Brie cheese

• 8 ounces mascarpone cheese

• 1/2 cup honey

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Directions

• On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.

Nutrition Facts 1 serving: 304 calories, 17g fat (8g saturated fat), 36mg cholesterol, 116mg sodium, 36g carbohydrate (30g sugars, 4g fiber), 7g protein.

Caprese Salad Kabobs

Ingredients

• 24 grape tomatoes

• 12 cherry-size fresh mozzarella cheese balls

• 24 fresh basil leaves

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

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Directions

• On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.

Nutrition Facts 1 kabob: 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

Star-Studded Blueberry Pie

Ingredients

• Pastry for double-crust pie (9 inches)

• 4 cups fresh or frozen blueberries

• 1 cup sugar

• 1/4 cup quick-cooking tapioca

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

• 2 tablespoons butter

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Directions

• On a lightly floured surface, roll one half of pie dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim; flute edge. Refrigerate 30 minutes. Leave remaining pie dough refrigerated.

• Preheat oven to 400°. Combine blueberries, sugar, tapioca, lemon juice and salt; toss gently. Let stand for 15 minutes.

• Add filling to pie pastry; dot with butter. Bake 20 minutes on a lower oven rack. Reduce heat to 350°; bake 10 minutes more. Cover edges loosely with foil to prevent burning. Return to lower rack of oven; bake 15-20 minutes longer, until blueberries are bubbly and beginning to burst. Cool on a wire rack.

• Roll remaining dough to a 1/8-in.-thick circle. Cut out stars using different-sized cookie cutters as desired. Place on an ungreased baking sheet. Bake at 350° until golden brown, 5-10 minutes. Remove to wire racks to cool. Place stars over cooled pie in any pattern desired.

Test Kitchen TipsTime-saving tip: Bake star cutouts a day in advance. For a filling that's ultra smooth, finely grind tapioca in a food processor before stirring it in. Don't skip the 30-minute resting time before baking: It helps your fluting stay defined.

Nutrition Facts 1 piece: 424 calories, 17g fat (8g saturated fat), 18mg cholesterol, 304mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 3g protein.

Creamy Watermelon Smoothie

Ingredients

• 4 cups seeded cubed watermelon, partially frozen

• 1/2 cup reduced-fat vanilla ice cream

• 1/2 cup fat-free milk

• 1 tablespoon sugar

• 6 fresh mint leaves

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Directions

• Place all ingredients in a blender; cover and process until blended.

Nutrition Facts 0.750 cup: 100 calories, 1g fat (1g saturated fat), 5mg cholesterol, 29mg sodium, 20g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fruit, 1/2 starch