Weight Watchers Recipes: Chill and Grill 

FETA-STUFFED CHICKEN BURGERS1 pound uncooked ground chicken breast1 tablespoon fresh oregano1/4 teaspoon garlic powder7 tablespoons feta cheese, crumbled4 small wheat pitas4 pieces lettuce, romaine2/3 cup roasted red peppers, sliced (without oil)5 small olive(s), black, sliced (about 4 teaspoons)Preheat grill or broiler.Mix chicken, oregano, garlic powder and feta together in amedium-sized bowl: divide mixture into four balls and then press themgently into patties.Grill or broil patties until internal temperature of burgers reaches165°F, about seven to eight minutes per side.Serve each burger in a pita with a lettuce leaf, 1/4 of the peppers and 1teaspoon of olives.POINTS® VALUE: 5SERVINGS: 4PREPARATION TIME: 15 minutesCOOKING TIME: 16 minutes———————————————-MARINATED GRILLED VEGETABLE SALAD1 pound asparagus1 medium red onion, cut into 2-inch pieces1 medium sweet red pepper, cut into 2-inch pieces1 medium summer squash, cut in half lengthwise and sliced into 2-inch pieces1 large zucchini, cut in half lengthwise and sliced into2-inch pieces1/4 cup balsamic vinegar, white2 tablespoons olive oil1 tablespoon honey1/2 teaspoon table salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon dried thyme1/4 teaspoon black pepper1 clove garlic clove, mincedSnap off tough ends of asparagus. Place asparagus, onion, bell pepper,squash and zucchini in a large heavy-duty zip-top plastic bag.Combine balsamic vinegar and next eight ingredients: pour overvegetables in plastic bag. Seal bag, and shake gently to coatvegetables. Marinate 30 minutes, turning bag occasionally. Preparegrill.Remove vegetables, discarding marinade. Place vegetables in a grillbasket. Grill, uncovered, over medium-high heat (350°F to 400°F) 22minutes or until slightly charred, turning often.YIELD: 6 servings (serving size: 1 cup)POINTS® VALUE: 2SERVINGS: 6PREPARATION TIME: 12 minutesCOOKING TIME: 22 minutes——————————————————GRILLED TROPICAL FRUIT KABOBS1/4 cup dark brown sugar, packed2 tablespoons unsalted butter1 teaspoon ginger root, finely chopped (or more to taste)1 ounce rum, dark variety1/2 medium pineapple, peeled and cut into large chunks2 large mangoes, peeled and cut into large cubes2 large bananas, peeled and cut into large piecesPreheat grill to medium-high or heat a grill pan over high heat.Combine sugar, butter, ginger and rum in a small saucepan: heat overlow heat until fully combined, about 2 to 3 minutes, and set aside.Alternate pieces of fruit on each of eight 10-inch or 16 6-inch metalor wooden skewers (make sure to soak wooden skewers in water for about20 minutes to prevent charring): brush with sugar mixture.Place kabobs on grill or grill pan and cook until grill marks show onbottom side of fruit, about 1 to 2 minutes. Turn kabobs and grilluntil marks appear on other side, about 1 to 2 minutes more. Servehot, room temperature or chilled.YIELD: 1 large or 2 small skewers per servingPOINTS® VALUE: 3SERVINGS: 8PREPARATION TIME: 20 minutesCOOKING TIME: 7 minutesCompliments of