The Government’s “Healthy Plate” and Mediterranean Chicken Kebabs

by Joanne on June 20, 2011

Did you hear? *From AIBOnline Newsletter…

New MyPlate icon replaces MyPyramid image as food group symbol.

my plate
The federal government recently unveiled its new food icon, MyPlate, to serve as a reminder to help consumers make healthier food choices. The new MyPlate icon emphasizes the fruit, vegetable, grains, protein and dairy food groups. MyPlate is a new generation icon with the intent to prompt consumers to think about building a healthy plate at meal times and to seek more information to help them do that by going to www.ChooseMyPlate.gov.

The 2010 Dietary Guidelines for Americans, launched in January of this year, form the basis of the federal government’s nutrition education programs, federal nutrition assistance programs, and dietary advice provided by health and nutrition professionals. The Guidelines messages include:
Balance Calories

  • Enjoy your food, but eat less.
  • Avoid oversized portions.

Foods to Increase

  • Make half your plate fruits and vegetables.
  • Switch to fat-free or low-fat (1%) milk.
  • Make at least half your grains whole grains

Foods to Reduce

  • Compare sodium (salt) in foods like soup, bread, and frozen meals, and choose foods with lower numbers.
  • Drink water instead of sugary drinks.

For more information, visit www.ChooseMyPlate.gov.
Additional resources include: www.DietaryGuidelines.gov and www.LetsMove.gov.

I think my plate usually looks like that.  Well…maybe not. I’m scant on the fruits and grains but I DO get them earlier in the day.  I’m feeling healthy, very rarely (almost NEVER) get sick, can run long distances, have lots of energy – guess I’m doing something right even if my plate doesn’t always look like the Gov.’s.  How about you?  What does your plate look like?

I wonderDoes the government have a fitness icon?  OMG! IT DOES!  Here is the link for President’s Fitness Council on Fitness, Sports & Nutrition.

image

Better known as…

image

Who knew?!!! Amazing.

THE RECIPE:

Something for those who enjoy chicken. Mediterranean kebabs, cooked on the grill in about 4 to 6 minutes. What a great idea for a Barbeque! –Based on a recipe from “Mediterranean Light” by Martha Rose Shulman.

DSC_7382

Serves 4

-FOR THE CHICKEN-

  • 3 boneless, skinless chicken breasts
  • 1 TBS minced garlic
  • ½ tsp salt
  • ½ tsp ground cardamom
  • 1 tsp ground turmeric
  • ½ tsp ground allspice
  • ½ tsp ground cumin
  • a few turns of the grinder – black pepper
  • Juice from 3 large limes
  • 2 TBS olive oil
  • 4 TBS Fat Free Ricotta Cheese (or use plain Greek yogurt)

-THE VEGETABLES-

  • 1 ½ green bell pepper, cut into 1 inch chunks
  • 1 ½ red bell pepper, cut into 1 inch chunks
  • ½ pint or up to ¾ pint Cherry tomatoes, cut in half
  • 1 large Vidalia onion, cut into 1 inch chunks

*It’s best to cut the chicken when it is still very slightly frozen.

Cut the chicken into 1 ½ inch chunks and put into a bowl.

Mix all other ingredients together. Pour over the chicken and allow to marinate for up to 4 hours.

Soak a package of wooden skewers in water for about 20 – 30 minutes.

Skewer the vegetables with the chicken, alternating as you wish.

Preheat the grill over medium high heat and cook for about 4 – 6 minutes. Turn and baste as they cook.

DSC_7381

This might be a recipe geared toward adults.  Why?  Ted and Angela enjoyed the chicken and commented that it wasn’t too spicy.  But three year old Nicholas took only a couple of bites before he got a piece of chicken that had a bit more flavor.  It came out of his mouth faster than when it went in.  The complexity of the spice mix isn’t geared towards the mouths of babes.  As for the adults – 100% SUCCESS!

DSC_7383

*I used the spice mix on shrimp skewers for me. Delicious!

Print Friendly, PDF & Email

1 Comment

  • At 2011.06.21 13:53, Lisa said:

    I think those look great… I look forward to trying these one night this week… I really love spicy food! Have a fantastic day…
    Take care,
    Lisa

    Previous post:

    Next post: