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Summer

HealthyLifeStyles

The healthy summer grill experience

Cooking outdoors is a summer tradition. While great taste is
at the top of everyone’s list, safety is just as important.

Safe food handling for home cooks

We all know that favorites like potato salad, macaroni salad
and coleslaw should be kept cold, but this also applies
to raw meat, fish or poultry. Be sure to keep meats safe.
Refrigerate even while thawing or marinating. If you’re
cooking away from home, use a cooler with ice packs to
transport and store your meats until you put them on
the grill.

Personal safety for the home chef

For a safe outdoor grilling experience, be careful when
wearing long or lose fitting clothing or aprons around
the grill. Use flame retardant mitts, buy grill utensils with
long handles and never leave a hot grill unattended.
Remember that cooking technique, grill utensils and even
clothing choices can impact your personal safety.

Grill meats until safe to eat

Meat and poultry should be cooked to a safe internal
temperature to destroy any potentially harmful bacteria.
Poultry browns quickly on the grill but may not be fully
cooked inside. You should use a food thermometer to
make sure that the internal temperature reaches at least
165°F for poultry, 160°F for ground beef and 145°F for
steaks and chops.

Healthy grilling

Grilling is a healthy cooking method, but the charring
that occurs when meats are cooked over high heat
can be a health risk. To keep meats from being charred
avoid cooking over very high heat. Clean the grill between
each use to get rid of any debris. Trim off any meat
that does get charred. And remember that grilling lots
of vegetables is a great idea since, unlike
meat; vegetables don’t create
carcinogens when they char.

Enjoy all the fresh and
healthy flavors of summer!


Chicken & Melon Salad with
Lemon Mint Dressing

Makes 6 servings

1. lb boneless, skinless, chicken breasts, grilled, chilled, diced

3 cups diced, peeled, seeded cantaloupe

3 cups diced, peeled, seeded honeydew melon

2∕3 cup diced, cored, tomato

2∕3 cup diced, peeled, pitted avocado

1 Tablespoon minced, seeded, serrano chili

3 quarts bite-size pieces Boston lettuce

12 baked tortilla chips for garnish

Combine chicken, cantaloupe, honeydew, tomato, avocado, chili and
dressing. Toss to coat.

On each serving plate, place 2 cups lettuce and 1∕6 of the chicken-lemon
mixture. Garnish each salad with 2 tortilla chips. Serve immediately.

Dressing

. cup vegetable oil

. cup lemon juice

. cup minced fresh mint leaves

1. teaspoon sugar

. teaspoon ground cinnamon

. teaspoon salt

. teaspoon ground allspice

Combine all dressing ingredients. Whisk until well blended.


NUTRITIONAL INFORMATION per serving

Calories: 440 Saturated Fat: 4.5g

Carbohydrates: 22g Cholesterol: 60mg

Protein: 25g Sodium: 320mg

Total Fat: 28g

Since everyone’s health history and nutritional needs are so different, please make sure that you talk with
your doctor and a registered dietitian to get advice about a diet and exercise plan that’s right for you.

FPO


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