Your favorite summer foods, but healthier

Sous Chef Kevin McClure and Executive Chef Chris Hensel present prepared food to guests at the healthy summer cooking demonstration.

The UTSW Diabetes Management Program and Clements University Hospital Nutrition Services recently hosted a healthy summer cooking demonstration in the Clements University Hospital dining area. Attendees learned how to make healthier versions of some favorite summer dishes – lamb kebobs, new potato salad, watermelon kiwi pops, and more. All dishes were diabetes-friendly, and recipes and nutrition information were available for each dish.

Executive Chef Chris Hensel, Sous Chef Kevin McClure, and Sous Chef Alex Morgan performed the demonstration and served food to the attendees.

Dietitians Estefania Lopez, MCN, RD, LD, CDE, and Amy Marshall, MS, RD, LD, CNSC, compiled the recipes, put them together in a recipe book for attendees, and answered questions during the event. Check out some of the recipes below, or download the entire recipe book for more, including nutrition information.

Summer Lamb Kabobs

Prep time: 1 hour

Cook time: To desired meat temperature

Serves: 8

Ingredients:

  • Juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • 1 clove garlic
  • 2 tbsp. fresh oregano (or ½ tsp. dried)
  • 2 lbs. boneless leg of lamb, cut into 2-inch pieces
  • 1 medium zucchini, cut into 2-inch pieces
  • 1 small eggplant, cut into 2-inch pieces
  • 1 large red bell pepper, cut into 2-inch pieces
  • 1 medium onion, cut into 2-inch pieces
  • Wooden skewers, soaked at least 30 minutes in water (to prevent charring)

Instructions:

  1. Whisk all vinaigrette ingredients together in medium bowl. The vinaigrette will stay together better if whisked rather than shaken.
  2. Marinate lamb and vegetables in lemon garlic vinaigrette for at least 1 hour.
  3. Preheat grill. Divide vegetables and lamb equally among the 8 skewers. Place on preheated grill.
  4. Grill to desired temperature.

Potato Salad with Cucumber and Jalapeno

Prep time: 2 hours

Serves: 8

Ingredients:

  • 1 ½ lbs. red or multicolor new potatoes
  • 1 6-oz. carton plain low-fat Greek yogurt
  • 2 tbsp. white balsamic vinegar
  • 1 tbsp. yellow mustard
  • 1 tbsp. honey
  • 1 tbsp. snipped fresh dill
  • ¼ tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups chopped, seeded cucumber
  • ¾ cup chopped red onion
  • ¼ cup chopped jalapeno pepper
  • 2 hard-boiled eggs, chopped

Instructions:

  1. Halve any large potatoes. In a covered large saucepan, cook potatoes in enough boiling water to cover 12 to 15 minutes or just until tender. Drain well. Cut potatoes into halves or quarters.
  2. In a large bowl, combine yogurt, vinegar, mustard, honey, dill, salt, and black pepper. Stir in cucumber, red onion and chili pepper. Add the cooked potatoes and eggs; gently toss to coat. Cover and chill for at least two hours. Toss before serving.

Watermelon-Kiwi Pops

Prep time: 10 minutes

Cook time: Freeze overnight

Serves: 8

Ingredients:

  • ¼ cup water
  • 1 tbsp. sugar substitute (such as Stevia or Splenda)
  • 2 cups seedless watermelon
  • 8 kiwi, peeled and cut up
  • 8 5-oz. paper cups
  • 8 wood dessert sticks

Instructions:

  1. In a small bowl, stir together the water and sweetener until dissolved. In a blender, combine watermelon cubes and one tablespoon of the sweetener-water mixture. Cover and blend until very smooth. Divide mixture among paper cups. Cover tops with foil. Cut a slit in the center of the foil on each cup; insert a wooden stick in each slit. Place cups on a small baking sheet. Freeze for one to two hours or until thick and slushy.
  2. In a blender, combine kiwi fruit and the remaining sweetener-water mixture. Cover and blend until very smooth. Remove foil from paper cups. Pour kiwi mixture evenly over watermelon layer in cups. Freeze for at least four hours or until completely solid.
  3. To serve, peel away the paper cups. Makes eight pops.