Tuesday, May 31, 2011

Tips for Healthy Grilling

Tips for Healthy Grilling

Get ready to fire up your grill: May is National Barbecue Month and the start of the grilling season. But remember to keep it healthy with these helpful tips.

Chicken. Marinate chicken breasts in a ziplock bag for a few hours before cooking: use a low-calorie Italian dressing, or make your own healthy marinade from low-sodium soy sauce, citrus juices, garlic and ginger. Grill chicken with the skin on to keep it moist while cooking, then remove the fatty skin before eating. Get a taste of the tropics with our Grilled Chicken and Pineapple (290 calories per serving).

Meat. Choose lean cuts of meat (like loin or round) and trim away excess fat. Avoid fatty cuts of meat like ribeye and opt for top sirloin instead. Celebrate your inner cowboy (or cowgirl) with our Grilled T-Bone Steaks with BBQ Rub (263 calories per serving).

Rubs. A "rub" is a combination of herbs, spices and seasonings rubbed into beef, poultry or fish. Rubs do not contain oil, so they do not add any additional fat. Experiment with spices like a dried tarragon, dill or an herb blend, or paprika with crushed chili peppers, and make sure that your rub does not contain too much extra sodium.

Vegetables. Vegetables like asparagus, bell peppers, zucchini, eggplant and portobello mushrooms are delicious when cooked on the grill. Marinate or season your veggies with fresh herbs, lemon juice, stock, wine or flavored vinegars. Remember: never marinate vegetables and raw chicken together!

Dessert. For a tasty treat, fill a melon boat with strawberries, blueberries and raspberries and top with your favorite non-fat topping. Or throw some peach slices on the grill and top them with cinnamon or non-fat whipped cream.

Source: jennycraig.com »

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