Eating Healthy on the Go

These days, time is a precious commodity. Now that eating on the run has become the norm, it’s often hard for us to make healthy choices. ShopRite can help!

Try some of the tips below when you’re in search of a healthy meal or snack idea but don’t have time to plan ahead.

• Keep healthy snacks handy to prevent going long periods without eating. When you’re starving, you are more likely to make an unhealthy choice. Stock your desk, car, and briefcase or pocketbook with snacks like whole grain granola bars, fresh or dried fruit, whole grain crackers, whole grain cereal, and nuts like almonds or peanuts.
• At work, stock the fridge with low fat yogurt, low-fat string cheese and fresh fruit for snacks.
• In the beginning of the week, bring lunch items like low-fat cold cuts, canned tuna fish or chicken, low fat dressing, whole grain bread and low fat cheese for quick sandwich ideas.

No plans for dinner, no worries. Here are a few ideas:

• No time to cook? Stop by ShopRite to pick up a Rotisserie Chicken breast. Be sure to peel off the skin, then pair with instant whole grain brown rice and your favorite ShopRite frozen veggies for a dinner in minutes.
• Build a meal around your greens. Top bagged salad with sliced rotisserie chicken breast, fresh sliced strawberries, a few almonds and low-fat balsamic dressing. Pair with a whole grain roll.
• Fire up the grill for quick and delicious meals. Try turkey burgers, veggie burgers, or beef burgers made from extra lean ground beef. Pair with corn on the cob and a baked potato.
  

Visit ShopRite.com for the weekly Right for Tonight recipe. There’s a new healthy and budget friendly meal idea every week. Check out the recipe below for a dinner idea tonight.

Peach-Chipotle Chicken Kabobs
Prep time: 20 minutes*

Cook time: 10 minutes

*marinate time extra

Ingredients:
1/3 cup ShopRite Southwest Marinade
3 tbsp. peach preserves
¾ lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
2 small zucchini, sliced into 1/2-inch rounds
1 large red bell pepper, cut into 1 1/2-inch pieces
2 large peaches, sliced into 1/2-inch thick pieces
2 cups cooked brown rice

Directions:

1. In a small bowl combine marinade and preserves; pour into a large plastic resealable bag. Add chicken; seal bag and turn to coat. Refrigerate at least 30 minutes
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove chicken from marinade; discard marinade. Thread onto 8 skewers, alternating zucchini, chicken, bell pepper and peaches.†
3. Grill skewers, covered, 4 to 5 minutes per side or until vegetables are crisp-tender and instant-read thermometer registers 165°F. Serve over brown rice.
   Note: If desired, triple the amount of the marinade and preserves, and reserve 1 cup to use as a dipping sauce.

†If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Serves 4

Per serving: 306 calories, 40g carbohydrate, 28g protein, 3g fiber, 4g fat, 4g saturated fat, 66mg cholesterol, 360mg sodium

For more tips, information and healthy recipes, visit the health and wellness section of ShopRite.com.