Runners Diet

Grilled Chicken and Potato Salad over Greens

prep time: 15 mins    

cook time: 45 mins

Serves: 4

Ingredients

1/2 cup olive oil or vegetable oil

1 shallot, minced

2 tablespoons dijon mustard

1/2 teaspoon salt

2 pounds red-skinned potatoes, cut into 3/4" chunks

6 cups salad greens

1/3 cup white wine vinegar

2 cloves garlic, minced

2 tablespoons chopped fresh sage

1/4 teaspoon freshly ground pepper

1 pound boneless, skinless chicken thighs

Directions

1. in a medium bowl, whisk together the oil, vinegar, shallot, garlic, mustard, sage, salt, pepper. Reserve 3 tablespoons of the marinade.

2. in a large bowl, combine the potatoes and half of the marinade and toss until evenly coated. add the chicken to the bowl with the remaining marinade, turning the chicken until evenly coated.

3. coat the unheated grill rack with cooking spray, preheat grill

4. tear two 18" x 24" pieces of foil adn stack to make a double layer. spoon the potato mixture in the center and fold the foil in half so that the seams are along the edges. seal the edges tightly with double folds. place the packet on the rack and grill, turning and shaking occasionally for 30 min or until the potatoes are tender

5. remove the chicken from the marinade and grill turning occasionally for 15 min. or until the thermometer inserted in the thickest portion registers 160 F and the juices run clear. cut the chicken into strips.

6. place the greens in a serving bowl adn toss with the reserved marinade. top with the potatoes and chicken.

Beef Brisket in chili Pepper Sauce

prep time: 7 mins

cook time: 3 hours, 25 min

serves: 12

Ingredients

1/2 cup apple juice or red wine

1/2 cup diced onions

1/2 teaspoon ground black pepper

4 pounds beef brisket, trimmed of fat

2 tablespoons water

1/2 cup reduced sodium tomato sauce

1 tablespoon packed brown sugar

1/4 teaspoon salt

1 teaspoon cornstarch

1 tablespoon minced jalapeno peppers

Directions

1. preheat the oven to 350 F

2. coat a 13"  x 9" baking dish with no stick spray. add the apple juice or wine, tomato sauce, onions, brown sugar, black pepper, and salt. mix well. add beef. turn to coat all sides.

3. cover and bake for 3 hours. uncover adn bake for 20 minutes or until the beef is tender and no longer pink in the center. transfer to plate

4. plcae the cornstarch in a small saucepan. add the water and stir until smooth. pour the cooking liquid from the baking dish into the saucepan. add the jalapeno peppers and paprika. bring to a boil over medium high heat. cook, stir, for 3-5 minutes or until the gravy thickens. serve with brisket.

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