Page 14 - elevatefall2018

NUTRITION HERE ARE FIVE things you can do to have a tailgate worthy of a touchdown dance:

5TIPS 1. C hoose your spot wisely. Set up your grill away from cars, structures, bushes and

for a Safe, low-hanging trees.
Successful
2. C reate a safety perimeter. Keep children and pets at least three feet away from the
Tailgate
grill, but stay next to it yourself. Ensure a portable fire extinguisher is handy in case of
Don’t let a grilling
misstep or poor food emergency.
preparation spoil your
pregame get-together. 3. R elight with care. “If your propane grill goes out, turn off the gas and wait

15 minutes,” says Steve Ramsey, MSM, EMHP, Safety, Emergency Management and

Physical Environment Manager at Navicent Health. “That’s how long it takes for the

propane, which is heavier than air, to dissipate. If you reignite the grill too soon, it

could explode.”

4. K eep cold foods cold. Store mayonnaise-based and other cold foods in a cooler at a

maximum temperature of 40 degrees.

5. G rill for safety and taste. IF ILLNESS OR INJURY INTERRUPTS
“Grilled foods must be cooked to YOUR FUN THIS FALL, URGENT CARE,
their safe internal temperature,” NAVICENT HEALTH CAN PROVIDE THE
says Kimberly Lyons, RD, LD, CARE YOU NEED TO GET BACK TO IT.
Outpatient Dietitian for Navicent VISIT WWW.NAVICENTHEALTH.ORG
Health. “That’s 165 degrees for AND SELECT “INQUICKER” TO
poultry and reheated leftovers, CHECK IN FOR AN ESTIMATED
160 for ground meat, and 145 for TREATMENT TIME.
beef and pork.”

GRILLED POTATO KABOBS WITH LEMON-HERB DRIZZLE

Replace high-fat beef or pork kabobs with this lower-fat option for your tailgate!

INGREDIENTS DIRECTIONS NUTRITIONAL INFORMATION

Lemon-Herb Drizzle 1. H eat oil in a small saucepan until very hot. Calories: 340
¼ cup olive oil Remove from heat and stir in garlic. Let cool. Carbohydrates: 32g
3 cloves garlic, minced Total fat: 18g
2 t ablespoons fresh herbs (such as basil, 2. S tir in herbs, salt, lemon juice and pepper. Cholesterol: 55mg
Set aside. Saturated fat: 3.5g
rosemary, marjoram or sage), chopped Dietary fiber: 4g
½ teaspoon sea salt 3. P lace potatoes in a medium-size microwave- Sodium: 680mg
Juice of 1 fresh lemon safe bowl and cover with lid or plastic wrap. Protein: 15g
Freshly ground pepper to taste Microwave on high for 10–12 minutes or until
potatoes are tender. Serves 4–6 Recipe courtesy
Potato Kabobs of the Produce
1 pound russet potatoes, scrubbed 4. W hen potatoes are cool enough the handle, cut for Better Health
12 o unces precooked chicken sausage, them into large chunks. Foundation,
morematters.org,
sliced ¼ inch thick on the diagonal 5. T hread potatoes, chicken and vegetables onto and the United
2 ears corn, cut into 1-inch pieces skewers and grill over medium-high heat for States Potato
2 bell peppers, cubed about 10 minutes, turning frequently and Board.
1 zucchini, sliced ¼ inch thick on the brushing with a little of the herb mixture
during the last few minutes of cooking.
diagonal
6. R emove from grill and place on platter. Drizzle
1 artichoke, cubed with remaining herb mixture. Serve.

14 navicenthealth.org | FALL 2018