Red, white, blue, brews, and a barbecue. Am I right? It’s hard to stay healthy when the American way is filled with grease and fried food. Can any American say “No, thanks” to Memorial Day Cupcakes, that (wait for it…) you can grill!? But can our rocking bikini bodies that we have worked so hard for (or are continuing to work for) handle the greased grill of summer BBQs? Do we have to sit the sidelines as the arousing aroma of the grill tickles our noses? Well, have no fear because with these three grill recipes the grill can still be your go-to guy without going straight to your gut.
Cajun Grilled Chicken with Guacamole
Ingredients
Instructions
Dry chicken with kitchen paper, then cut diagonally over the smooth side. Mix spices with seasoning and tip onto a plate.
Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue grill then cook the chicken for 5-6 minutes on each side until cooked through.
Serve each portion with dollop of guacamole.
Grilled Stuffed Portobello Mushrooms
Ingredients
Instructions
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl
Remove brown gills from the undersides of mushroom caps and discard gills. Remove stems and discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl and brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill for 3 minutes or until cheese is melted. Sprinkle with parsley.
Balsamic-Marinated Pork Chops and Grilled Peaches
Ingredients
Instructions
In small bowl, whisk together vinegar, oil, honey and rosemary. Reserve 2-tablespoons and add the rest to a 1-gallon zip-lock bag. Add pork to bag and refrigerate for 1 hour, turning occasionally.
Preheat broiler to high or coat a grill pan with cooking spray and heat to medium-high over stove. Remove pork from fridge, discard marinating liquid and season pork with salt and pepper. Broil pork or cook in grill pan until pork is opaque throughout and feels firm to touch (about 5-6 minutes per side).
Cook peaches under broiler or in a grill pan over medium heat until tender and juicy, 3-5 minutes. Transfer to plate, season with pepper and brush with reserved 2-tablespoons marinade. Place pork chop on each plate ad top with 2 peach halves.