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Thursday, April 15, 2010

HEALTHY GRILLING RECIPES

Here are some great healthy recipes for grilling on a nice warm day.
Hope you enjoy them.

Grilled Stuffed Portobello Mushrooms

2/3 cup fresh tomatoes, chopped
1/4 cup shredded low fat mozzarella cheese
1 teaspoon olive oil
1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1 garlic clove, crushed
4 (5-6" diameter) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons low-sodium soy sauce
Low-fat cooking spray
2 teaspoons fresh cilantro, chopped

1. Prepare the grill.
2. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
3. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
4. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce.
5. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
6. Grill the caps, stem side down first for 5 minutes on each side or until soft.
7. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
8. Garnish with cilantro.

Santa Fe Grilled Chicken

4 boneless chicken breasts, about 2 pounds total
Makes 4 servings

Marinade

1 cup water
3 tablespoons soy sauce
4½ teaspoons granular splenda or equivalent liquid splenda
1 teaspoon salt
1 tablespoon white vinegar
1½ teaspoons chipotle chile powder
1 teaspoon liquid smoke
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon pepper

1. Mix all the marinade ingredients in a large bowl or a zipper bag.
2. Add the chicken and marinate in the refrigerator 2 hours and no longer.
3. Remove the chicken and drain well.
4. Grill on indoor or outdoor grill just until no longer pink in the center.
5. Serve on its own or in a fajita salad.

Healthy Desserts

Cinnamony- Stuffed Grilled Peaches

4 oz 1/3-less-fat cream cheese softened
1 container (6 oz) of Yoplait Original 99% Fat Free French vanilla yogurt
or some other brand if you like
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 large ripe peaches, unpeeled, cut in half and pitted
2 tablespoons butter or margarine, melted
1 cup Honey Nut Cheerios cereal
1/4 cup caramel topping, warmed

1. In small bowl, beat cream cheese with electric mixer on low speed until smooth; beat in yogurt until smooth. Refrigerate about 30 minutes or until chilled.
2. Heat gas or charcoal grill. In small bowl, mix sugar, cinnamon and cloves; set aside.
3. Carefully brush grill rack with vegetable oil. Place peach halves, cut sides down, on grill. Cover grill; cook over medium heat 3 minutes.
4. Turn peach halves cut sides up. Brush cut sides with butter; sprinkle each half with about 1 teaspoon sugar mixture. Cover grill; cook about 3 minutes longer or until softened. Turn peach halves cut sides down; cook 30 to 60 seconds longer or until cut sides are caramelized.
5. To serve, spoon slightly less than 2 tablespoons yogurt mixture into each peach half; sprinkle each with 1 tablespoon cereal. Drizzle with warm caramel topping.


Grilled Banana Boats

6 ripe firm large bananas, unpeeled
6 tablespoons chocolate chips
6 tablespoons miniature marshmallows
2 tablespoons chopped pecans

1. Cut 6 (12-inch) sheets of heavy-duty foil. Heat gas or charcoal grill, or heat oven to 350°F.
2. With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.
3. Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans.
4. Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches head space. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (CanGrilled Banana Boats also place in campfire coals to cook.)

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I am a retired father and grandfather. I am retired from TRW Kelsey Hayes after 37 years of service. I enjoy collecting recipes,cooking,playing guitar and playing golf as a hobby.