Ingredients
8–10 fresh basil leaves, finely chopped
1 tablespoon mesquite grilling seasoning
2 tablespoons extra-virgin olive oil
4 beef (or chicken) and vegetable kabobs (about 1 1/2 lb)
2 tablespoons mild salsa
1/4 teaspoon hot pepper sauce
16 oz Deli red potato salad

Prep

• Preheat grill.
• Chop basil (1 tablespoon).

Steps

1. Combine seasoning and oil; brush over kabobs and let stand 5 minutes.
2. Place kabobs on grill and close lid; grill 13–15 minutes, turning often, or until beef is 145°F (for medium-rare) and chicken is 170°F.
3. Stir basil, salsa, and hot sauce into potato salad. Serve.

CALORIES (per 1/4 recipe) 480kcal; FAT 34g; CHOL 75mg; SODIUM 680mg; CARB 22g; FIBER 3g; PROTEIN 20g; VIT A 15%; VIT C 45%; CALC 4%; IRON 10%

Ingredients
8 oz whole baby portabellas
1/4 cup water
1/4 cup + 2 tablespoons balsamic vinaigrette, divided
1/2 teaspoon garlic salt
4 oz Monterey Jack cheese with peppers
1 cup grape tomatoes
3 tablespoons shelled sunflower seeds
Juice of 1/2 lemon (1 tablespoon)
3 oz baby arugula salad greens
1/4 cup pre-sliced green onions

Prep

• Cut any larger mushrooms in half.

Steps

1. Place mushrooms in medium saucepan with water, 1/4 cup vinaigrette, and garlic salt. Cover and bring to boil on high; then boil 4 more minutes. Drain and let stand, about 10 minutes, to cool.
2. Cut cheese into bite-size pieces and place in medium bowl. Stir in mushrooms, tomatoes, sunflower seeds, lemon juice, and remaining 2 tablespoons vinaigrette.
3. Divide arugula and place in individual salad bowls. Top with mushroom mixture; sprinkle with green onions and serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 15g; CHOL 30mg; SODIUM 550mg; CARB 10g; FIBER 3g; PROTEIN 10g; VIT A 25%; VIT C 20%; CALC 25%; IRON 10%