Healthy Holiday Cookout Recipies
Friday, May 25, 2012
Healthy Holiday Recipies
The Memorial Day weekend is a great time to host a cookout for friends and family.  However, this traditional cookout doesn't have to bust your waistline!  Here are a few cookout friendly recipes that are healthy, tasty and fun!
Ginger-Roasted Vegetables

Serves: 4 | Serving Size: 1-1/2 cups
Total Time: 30 min | Prep: 10 min | Cook: 20 min

2 teaspoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger root
1/4 teaspoon ground ginger
Pinch cayenne pepper
1/2 pound eggplant, cut into slices or chunks
1 medium onion, quartered
1 medium tomato, quartered
1/4 pound mushrooms, washed and halved
1 large carrot, cut into thick diagonal slices
4 cups brown rice, cooked

In a large bowl, stir together honey, sesame oil, ginger and cayenne.

Toss vegetables with ginger mixture. Arrange vegetables on a foil covered grill; drizzle most of the remaining sauce over vegetables. Grill vegetables until tender, about 15 minutes. Serve immediately.

Barbecued Corn

Serves: 4 | Serving Size: 1 ear
Total Time: 30 min | Prep: 5 min | Cook: 25 min


Pinch cayenne pepper
1/2 tsp garlic powder
1/4-1/2 tsp chili powder
1 tsp dried oregano
2 Tbsp olive oil
4 ears corn, husked and cleaned


Preheat an outdoor grill to medium-high heat. In a medium-sized bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well. Brush this mixture lightly on each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap like a burrito and twist the ends to close. Grill over medium-high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.

Grilled Portobello Mushrooms

Serves: 4 | Serving Size:
Total Time: 15 min | Prep: 5 min | Cook: 10 min

1/4 cup balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon dried thyme
2 tablespoon olive oil
1 pound Portobello mushrooms, remove stems and rinse well to remove dirt.

Mix the vinegar, garlic, thyme and oil together in a medium sized bowl. Add the mushrooms, turning to coat them in the marinade. Cover and refrigerate the mushrooms for 20 minutes or up to 24 hours.

Heat your oven broiler, grill or ridged non-stick grill pan to medium-high heat. Grill the mushrooms on both sides until tender, about 10 minutes. Slice mushrooms and serve hot over rice or on a whole wheat bun. These mushrooms have a beefy flavor and texture and can be served just like steak!

Teriyaki Grilled Salmon

Serves: 4 | Serving Size:
Total Time: 15 min | Prep: 5 min | Cook: 10 min


4 3-oz salmon steaks
2 Tbsp canola oil
3 Tbsp fresh squeezed lemon juice
1 Tbsp light soy sauce
1/2 tsp dried ginger


Place salmon in a covered dish. Combine the rest of the ingredients and pour over salmon. Place dish in the refrigerator and marinate for 30 minutes. Preheat a barbecue grill or the broiler in your oven. Grill until done, about 10 minutes per side.

Grilled Chicken Pita

Serves: 4 | Serving Size: 2 cups

1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/4 cup fat-free Italian dressing
1 tablespoon chopped fresh basil
Black pepper to taste
4 slices eggplant, 1/2 inch thick
2 skinless chicken breasts
2 plum tomatoes, cored and cut in half
4 whole wheat pitas, cut in half

Preheat the grill or grill pan over medium-high heat. Combine the oil, vinegar, dressing, basil and pepper in a large bowl. Grill the eggplant, chicken and tomatoes until done, brushing with the dressing. Cut each in slices and stuff into pita halves. Wrap in foil and serve warm or chill for later use.

Serving idea: This pita can be topped with a little feta cheese. It goes well with a tossed salad or grilled corn.

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