Grilling out CAN be healthy! Our favorite recipes to better your barbeque!

Everyone loves a barbecue, especially when the weather warms up! Unfortunately for our waistlines, however, many barbecue favorites aren’t exactly figure friendly. But before you put away that bikini, check out our savory summer menu that will tame your tummy and tickle your tastebuds!

Tomato Herb-Marinated Flank Steak:


  • 1 medium tomato, chopped
  • 1 shallot, peeled and quartered
  • 1/4 cup red wine vinegar
  • 2 tbs chopped fresh marjoram
  • 1 tbs chopped fresh rosemary
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 1/2 lbs flank steak, trimmed

1. Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scoop remaining puree into a large sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 to 24 hours.

2. Pre-heat grill to medium-high. Remove steak from marinade. Oil the grill rack and grill the steak 4-5 minutes per side for medium-rare or 6-7 minutes for medium, turning once and brushing the cooked side with some of the reserved sauce. When steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let it sit for 5 minutes. Thinly slice the steak cross-wise and serve with any remaining sauce spooned on top.

Vegetable Kebabs:


  • Nonstick cooking spray
  • 2 ears corn, cut into 1 inch pieces
  • 1 tbs canola oil
  • 1/2 cup cherry tomatoes
  • 2 small zucchinis, cut into 1 inch pieces
  • 4 mini bell peppers, cut in half lengthwise with the seeds removed
  • 1/4 tsp salt
  • 1/2 tsp dried thyme

1. Coat grill rack with cooking spray, heat grill to medium

2. Toss corn, zucchini, and oil in large bowl; add peppers, salt, cherry tomatoes and thyme and toss again.

3. Thread vegetables on metal skewers and place on grill. Cook 5 minutes or until underside has light grill marks; turn and cook another 5 minutes, or until zucchini is tender-crisp and vegetables have light grill marks on the other side.

Sweet Potato Wedges:


  • Nonstick cooking spray
  • 2 sweet potatoes, peeled and cut into 1/3 inch thick wedges
  • 1 tbs canola oil
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp dried oregano

1. Coat grill rack with cooking spray; heat grill to medium.

2. Toss sweet potato wedges with oil; add chili powder, garlic powder, salt, and oregano. Toss again.

3. Place wedges on grill and cook about 10 minutes or until grill marks have formed. Turn and cook another 10 minutes or until fork-tender.

Seared Romaine Spears with Caesar Dressing:


  • 1/4 cup low-fat mayo
  • 1/4 cup red wine vinegar
  • 4 cloves garlic
  • 1 tbs fresh lemon juice
  • 2 tbs Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp Tabasco sauce
  • 1/2 cup vegetable oil
  • 2 tbs vegetable oil
  • Salt and pepper
  • 10 hearts of Romaine, halved length-wise
  • 3 oz. Parmesan-Reggiano cheese, shaved

1. Pre-heat grill. In a blender or food processor, blend mayo, vinegar, garlic, Dijon mustard, Worcestershire sauce, and Tabasco sauce. Gradually add 1/2 cup vegetable oil until dressing becomes creamy. Season with salt and pepper, cover, and refrigerate.

2. Brush hearts of Romaine with 1 tbs of the vegetable oil and season with salt and pepper. Grill over moderately high heat, turning once or twice until lightly charred and crisp (about 3 minutes).

3. Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of Romaine on top and brush with remaining dressing. Sprinkle with shaved Parmesan.

We couldn’t forget the dessert! Frozen Mango, Kiwi, Raspberry Pops (these require freezing, so make the night before):


  • 9 tbs water
  • 2 tbs sugar
  • 5 oz. kiwi, peeled
  • 6 oz. mango, peeled
  • 6 oz. fresh raspberries
  • four 5 oz. cups
  • 4 popsicle sticks

1. Make a simple syrup by combing water and sugar in a pot and bring to a boil. Boil 4-5 minutes on medium heat; set aside.

2. Puree fruit separately in a blender. Set aside in 3 separate dishes.

3. Divide simple syrup between the 3 fruit dishes and mix in.

4. Equally fill four 5 oz. cups with kiwi puree and place in freezer for one hour.

5. Add mango puree and freeze 20 minutes. Insert popsicle sticks and freeze two hours.

6. Add raspberry puree and freeze overnight.


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