With the
weather being as gorgeous as it is right now, it conjures up the smells and
sounds of the BBQ. That smoky smell and sizzling sound is as much a part
of summer as sunscreen and the beach!
But how do
you stay on track with healthy eating when there are salty, fattening,
full-of-hooves-and-tails, hot dogs plumping up deliciously on the BBQ?
Well, I
present these recipes as a possible substitute for the usual, "oh so
appetizing!" hot dogs and burgers. Cheap, easy and minus any
"mystery meat". :D
From: All Recipes
Ingredients
1/4 cup brown
sugar
1/4 cup olive
oil
1/4 cup soy
sauce
2 teaspoons
lemon pepper
1 teaspoon
dried thyme
1 teaspoon
dried basil
1 teaspoon
dried parsley
1/2 teaspoon
garlic powder
4 (6 ounce)
salmon fillets
Directions:
Whisk
together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil,
parsley, and garlic powder in a bowl, and pour into a resealable plastic bag.
Add the salmon fillets, coat with the marinade, squeeze out excess air, and
seal the bag. Marinate in the refrigerator for at least 1 hour, turning
occasionally.
Preheat an
outdoor grill for medium heat, and lightly oil the grate. Remove the salmon
from the marinade, and shake off excess. Discard the remaining marinade.
Grill the
salmon on the preheated grill until browned and the fish flakes easily with a
fork, about 5 minutes on each side.
Nutritional
Information:
Amount Per
Serving (4 total)
Calories
380
Fat 19.4 g
Carbs 15.7 g
If you pair
up these Salmon Fillets with some grilled asparagus or even some grilled corn
on the cob - YUM!!!
From: My Recipes
1 1/2
tablespoons Dijon mustard
2 tablespoons
finely chopped fresh parsley
1 teaspoon
white wine vinegar
3 tablespoons
olive oil $
1 shallot,
finely chopped
1 1/2 pounds
small red potatoes
Salt
4 chicken or
pork sausage links (12 oz.)
Directions:
Preheat a gas
grill on medium-high, covered, for 10 minutes. Whisk together mustard, parsley,
vinegar, olive oil and shallot in a small bowl and set aside.
Place
potatoes and 1 tsp. salt in a large saucepan and cover with water. Bring to a
boil, lower heat and simmer until potatoes are tender, 10 to 15 minutes. Drain
and let cool slightly in a colander.
Turn grill
down to medium. Prick sausages in a few places with a fork and grill, turning
occasionally, until an instant-read thermometer inserted into middle of one
registers 160°F, about 10 minutes.
While
sausages are cooking, cut each potato in half and transfer to a large, shallow
bowl. Toss potatoes with dressing and serve immediately with sausages.
Nutritional
Information:
Calories:
308; Fat: 18g; Protein: 8g; Carbohydrate: 29g; Fiber: 3g; Cholesterol: 20mg;
Sodium: 404mg
Happy
Grilling!!!
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