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Perfect BBQ/Campout Food

Summer is almost here! It doesn't mean you can't have tasty HEALTHY parties!!! Here are some ideas for some great cookout food!

Sides (Choose 2 or 3)
Veggie Tray
Fruit tray
Baked Chips and Salsa or Guacamole
Salad


Meat (Choose 1)
Grilled chicken
Kabobs
Lean Steak
Lean Burgers (Turkey, Boca, Black Bean, Extra Lean Ground beef)
Turkey Hot dogs

Healthy Fruit For Dessert

Here are a few recipes to try

Menu #1
Pineapple Cilantro Rice

FoodBarbecue Basmati riceCilantroDinnerLunchPicnicPineapples Rice DishesSide dishesSummer

Grilled Honey Citrus Chicken

Spinach Strawberry Salad

Watermelon Slush

Pineapple Cilantro Rice

adapted from Martha Stewart

Ingredients

• 2 cups uncooked brown rice
• 1 pineapple, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1 red bell pepper, seeded and cut into 1/4-inch dice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 lime, cut into wedges, for garnish

Directions

1. Cook Brown rice according to directions. (I like to cook it in chicken broth)
2. Transfer to a bowl, and stir in the pineapple, cilantro, bell pepper, and olive oil. Season with salt and black pepper. Cover, and chill. Serve cooled with lime wedges.
Honey Citrus Chicken adapted from our best bites
 2lbs Chicken Breast
2 t vegetable oil
Rub:
2 t granulated garlic 2 t chili powder 1/2 t onion powder 1/2 t coriander 1 t kosher salt 1 t cumin 1/2 t chipotle chili powder
Glaze: 1/2 C Honey 1T Cider Vinegar
juice of 1 fresh lime
Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and lime juice and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff. Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Strawberry Spinach Salad
1 bag of Spinach
1/2 cup walnuts
1 cup fresh strawberries sliced
1/2 cup cliced red onions
1/4 cup Poppy Seed dressing


Watermelon Slush

Serves 2
1 cup ice
3 cups watermelon chunks (frozen is better)
2 Tablespoons honey
1. Blend all ingredients in blender or food processor.

Menu #2
Chili Chicken Kabobs
Grilled Corn on the Cob
Tortellini Salad
Strawberry Angel Food Cake

Chili Chicken Kabobs
eat clean diet

Ingredients

• 3 Tbsp / 45 ml best-quality olive oil
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces

Preparation

1. In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt and pressed garlic.
2. Place the chicken in a shallow baking dish with the sauce and stir to coat.
3. Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
4. Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.

Grilled Corn on the Cob

Ingredients

• 4 ears of corn

Preparation

1. Preheat grill. Carefully peel back husks but do not detach. Remove as much silk as possible. Pull the husks back over the corn and secure the end by tying with a strip of husk. Soak the corn in cold water for 20 minutes. Remove from the water, shaking off excess.
2. Grill the ears of corn, periodically rolling them for even cooking, until the kernels are tender when pierced with a fork, 15 to 20 minutes. Remove the husks before serving

Tortellini Pasta Salad

Recipe by Our Best Bites

1 20-oz. package Mixed Cheese Tortellini

1/2 medium red onion, thinly sliced

1 pint cherry tomatoes, halved

1/2 medium cucumber, seeded and sliced

1 c. whole, large pitted black olives (like Lindsay Olives), halved

1 c. Ground Mustard and Garlic Vinaigrette (recipe below)

Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving. Serves about 8.

Ground Mustard and Garlic Vinaigrette

Recipe by Our Best Bites

1/4 c. freshly squeezed lemon juice

1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here

2 green onions, firm parts only, trimmed of the white “furry” ends

4-5 cloves of garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1 tsp. sugar or honey

2 Tbsp. coarse grain mustard (or Dijon, but Dijon has a very distinct, mustard-y aftertaste that some of my tasters weren’t crazy about)
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.

STRAWBERRY ANGEL FOOD CAKE cooks.com

Read more about it at www.cooks.com/rec/view/0,196,152173-241193,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 round angel food cake (baked or purchased) 1 qt. fresh strawberries or frozen strawberries, drained Sugar 1 (12 oz.) carton fat free cool Whip Bake a round angel food cake. When cake is cool, cut into 3 layers. Clean and slice 1 quart of fresh strawberries and sweetened to taste with sugar.  Fold in berries and Cool Whip. Use as a filling between layers and frost sides and top. Put in refrigerator until ready to serve.