Girls on the grill
Don’t be intimidated by the grill. Grilling doesn’t have to be a man’s job…….A little secret about grilling is that it can be a quick and easy way to get a healthy meal on the table while making it husband/kid friendly and easy for clean up. Try some of these easy grilling ideas for lunch, dinner, dessert, or appetizers.
Corn & Jack Quesadillas:
Ingredients:
4 ears of corn, husks and silks removed
8 low-fat burrito-size flour tortillas, la banderita (80 calories per tortilla)
8 ounce(s) reduced-fat Monterey Jack cheese, about shredded (1 cup)
1 cup salsa
4 green onions, thinly sliced
Prep:
Prepare grill direct grilling over medium heat. Then put corn on cob on hot grill rack over medium-high heat. Cover grill and cook corn for about 10-15 minutes. Once finished cooking, set aside until cool enough to handle. When cool, cut kernels from cobs. Evenly divide Monterey Jack, salsa, green onions, and corn on half of each tortilla. Fold tortilla over filling to make 8 quesadillas. Place quesadillas on grill. Grill quesadillas, turning once, until browned on both sides, 1 to 2 minutes. Cut each quesadilla into 3 pieces.
Tomato, Basil, & Mozzarella Kabobs:
Ingredients:
1 pint cherry tomatoes
1 handful fresh basil leaves, stems removed
1 8 oz block of part skim mozzarella
cooking spray
kebob sticks
Prep:
Heat grill on medium heat. Place one cherry tomato onto kabob, followed by folded basil leaf, followed by mozzarella cheese. Once all skewers have been filled, place the skewers onto a cookie sheet. Spray cookie skeet with nonstick spray. Place cookie sheet on the grill and heat for about 1-2 minutes or until cheese is soft and gooey.
Honey Ginger Grilled Salmon:
Ingredients:
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup light orange juice
1/4 cup honey
1 green onion, chopped
4 4-6 oz salmon filets
Prep:
Combine ginger, garlic, soy sauce, orange juice, honey, and green onion into large ziploc bag and mix. Place salmon in bag and seal tightly. Coat salmon and refrigerate for 15 to 30 minutes for marination.
Preheat grill to medium heat and lightly oil grate to prevent sticking.
Remove salmon and shake off excess marinade, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.
Peach Delight:
Ingredients:
4 peaches
4 Tbsp honey
2 Tbsp splenda or truvia
2 cups ice cream
8 mint sprigs, washed
Prep:
Slice and pit the peaches in half and drizzle with honey and sprinkle with Splenda/Truvia. Then place each peach on the grill on each side for about 3 minutes or until warm with grill marks. Serve warm with sugarfree butter pecan ice cream or no sugar added/fat free Edy’s vanilla bean ice cream. Top with fresh mint.
Thanks Sara for the yummy grillin’ recipe :o)
Serves 4. Approx 150-180 calories of pure deliousishness!
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