Healthy Meals to Enjoy This Labor Day

Everyone loves a great holiday cookout and what better way to spend Labor Day then setting a healthy spread for your friends and family! We can all eat healthy and still enjoy countless hours of food and fun without having to worry about what it is we are putting into our bodies.

I have set up a menu from start to finish of healthy foods that would be perfect for that Labor Day picnic we all so love to go on. So invite your friends and family, set up that volleyball net, and enjoy the last real holiday of the summer.

Eat Well Live Well!

Appetizer

Chicken Salad Stuffed Tomatoes

4plum tomatoes, halved
1/4 cup of your favorite chicken salad
Freshly ground pepper, to taste
2 teaspoons sliced fresh chives

Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.

Lunch

Fajita Burgers

1 pound 90%-lean ground beef
3/4 cup chopped fresh cilantro, divided
1/2 cup finely chopped red onion
1/4 cup chopped scallions
2 teaspoons minced garlic
1 tablespoon chili powder, preferably New Mexican
1 teaspoon ground cumin
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/3 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 tablespoon chopped chipotle chile in adobo, (see Ingredient Note)
1/2 cup shredded Monterey Jack cheese
4French rolls, preferably whole-wheat, split and toasted
2roasted Anaheim or poblano peppers, (see Tip)
1 cup shredded green cabbage
4 slices tomato
4 thin slice red onion

Preheat grill to medium-high.

Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls.

Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

Peel the roasted peppers, halve lengthwise and remove the seeds.

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.

Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Note: Cover and refrigerate the chipotle mayonnaise for up to 5 days.

Side Dish

Orzo Salad

1/2 cup orzo, or other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 clove garlic, crushed and peeled
1/8 teaspoon salt
1 1/2 tablespoon lemon juice
1/8 teaspoon freshly ground pepper
1 14-ounce can artichoke hearts, drained and chopped
1 7-ounce can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tablespoon chopped fresh dill
1 1/2 tablespoon chopped fresh mint
1large tomato, chopped
2 cups baby spinach leaves

Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.

Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.

Divide spinach between 2 plates and top with the salad.

Note: Prepare the salad-without the tomatoes and spinach-cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.

Dessert

Watermelon Yogurt Ice

1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon
1 cup low-fat vanilla yogurt
1 tablespoon lime juice

Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.

Puree watermelons in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.

Note: If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving.