Wishing everyone a Happy and Healthy Father's Day - from the Meijer Stores!
Father's Day is upon us so it's time to celebrate the men in our lives. This week's healthful and convenient menu minimizes the prep time so you can spend more time with dad and keep him around for years to come. For the dads who love to grill, there is a delicious BBQ recipe to start. Here's to dads everywhere! Check out our menus at www.ahealthieryou.meijer.com Korean BBQ Pork Skewers
2 tablespoons honey
2 tablespoons Korean pepper paste (Gochujang), or Siracha
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ginger, Ground
1 pound boneless center-cut pork chops, (3/4-inch thick), cut into 8 diamond-shaped pieces
2 green onions, thinly sliced
1 tablespoon McCormick® Sesame Seed
Mix honey, Korean pepper paste, soy sauce, sesame oil, garlic powder and ginger in small bowl until well blended. Reserve 2 tablespoons marinade for brushing. Place pork in large resealable bag. Add remaining marinade; turn to coat well. Massage pork and marinade for 4 to 5 minutes.
Refrigerate 30 minutes. Remove pork from marinade. Thread 1 piece of pork onto each skewer. Discard any remaining marinade.
Grill skewers over medium-high heat 2 minutes per side or until pork is cooked through, brushing with reserved marinade. Sprinkle skewers with green onions and sesame seed.
Per serving: 135 calories, 6g fat, 8g carbohydrate, 0g fiber, 12g protein.
*Serve with Grilled Asparagus and Rice.
National Turkey Lover's Month
Turkey isn't just for Thanksgiving! June is National Turkey Lover's month. The holiday celebrates one of America's best-loved proteins. And since it's right in the heat of summer, it's a great way to combine turkey with grilling, another American favorite. Grilled Tex-Mex Turkey Kabobs
Non-stick cooking spray
¼ cup vegetable oil
¼ cup fresh lime juice
1 tsp. chili powder
1 tsp. salt
½ tsp. garlic powder
2 medium yellow squash, cut into ½-inch thick slices
2 medium onions, each cut into 6 wedges
2 medium red bell peppers, cut into 1-inch squares
2 medium green bell peppers, cut into 1-inch squares
1½ lbs. Fresh Sweet Italian Turkey Sausage, cut into 1-inch pieces
Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine oil, lime juice, chili powder, salt and garlic powder in medium bowl. Remove ¼ cup of the lime juice mixture; pour into small bowl. Set aside for later use. Add squash, onions, peppers and sausage to remaining lime juice mixture. Refrigerate 15 to 30 minutes. Drain vegetables and turkey; discard remaining lime juice mixture.
Thread sausage evenly onto 6 skewers alternately with the squash, onions and peppers, leaving a small space between each piece.
Grill kabobs 12 to 14 minutes, or until turkey pieces are no longer pink in centers, turning frequently and brushing with the reserved ¼ cup lime juice mixture. Always cook to an internal temperature of 165°F.
Per serving: 435 calories, 8g fat, 4g carbohydrate, 7g fiber, 15g protein.
Adapted from: Butterball®
Taste of Meijer Event
Taste of Meijer Event In stores 6/20 from 11:30 am – 4:30 pm. Samples of recipes provided along with Taste of Meijer booklet.
Portable Party: Whether you're picnicking in the park or heading to a backyard potluck, eating and playing outside is one of summer's greatest pleasures. When you need to bring a dish to the party, there are a few things to consider. Here are tips and recipes to help you prep and pack, so you'll feel confident that your dish will be perfect when you arrive.Grilled Ratatouille Salad
2 red bell peppers, thinly sliced
Eggplant, thinly sliced
½ cup Meijer pre-cut Zucchini
½ small red onion, cut into small wedges
1 cup balsamic vinaigrette
4 cups arugula
1 cup cooked quinoa
Salt and pepper, to taste
In a resealable plastic bag combine red bell peppers, eggplant, zucchini, and red onion. Add ¾ cups balsamic vinaigrette, and salt and pepper to taste. Refrigerate at least 20 minutes.
Lightly coat a grill basket or large sheet of heavy-duty foil with nonstick cooking spray. Place vegetables in grill basket; grill 5 to 7 minutes, turning occasionally. Transfer vegetables to a large bowl; let stand 10 minutes.
Add arugula and quinoa to bowl. Drizzle with1/4 cup more balsamic vinaigrette; toss gently to coat. If desired, sprinkle with crumbled goat cheese and chopped fresh basil.
Per serving: 180 calories, 11g fat, 17g carbohydrate, 4g fiber, 5g protein.
Source: MeijerPICNIC PREP
We've rounded up our list of picnic essentials so you can spend less time packing and more time relaxing.
bags of ice and/or ice
games (playing cards,
large, soft blanket
unscented baby wipes
portable music player