HG Grill Recipes – YUM

June 25, 2009

Chicken D’lish Kebabs

PER SERVING (two kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g carbs, 5g fiber, 12g sugars, 44g protein — POINTS® value 5*

The yogurt marinade makes this chicken INSANELY tender and delicious! And don’t worry… we didn’t get “curried” away with the spices (tee-hee!).

12 oz. raw boneless skinless lean chicken breast, cut into cubes (1 1/2 inches)
2 red bell peppers
1 large (or 2 small) yellow summer squash
1 onion
1/4 cup plain fat-free yogurt
1 tsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
Dash paprika

In a medium sealable container, combine yogurt, lemon juice, curry powder, garlic powder, onion powder, salt, and paprika, and stir well. Add chicken and coat completely. Cover container and refrigerate for at least 1 hour.

Meanwhile, if using wooden skewers, soak four in water for 20 minutes to prevent burning. Cut peppers, squash, and onion into chunks equal in size to the chicken cubes.

Skewer the chicken and veggies alternately onto four skewers, packing the pieces together tightly.

Spray grill lightly with nonstick spray, and bring to medium-high heat.

Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs with long barbecue tongs.

With the grill cover down, grill for another 5 – 7 minutes, until chicken is cooked through.

Remove from grill and allow to cool slightly. Once cool enough to handle, pull chicken and veggies off the sticks and eat!


Grillin’ of the Corn

PER SERVING (entire cob): 128 calories, 1.25g fat, 900mg sodium, 28g carbs, 2.5g fiber, 10.5g sugars, 3g protein — POINTS® value 2*

This garlic-teriyaki grilled corn on the cob is SCARY-GOOD!

1 fresh cob of corn, husk removed
2 tbsp. thick teriyaki marinade with about 20 – 25 calories per tbsp. (like the one by Lawry’s)
1/2 tsp. crushed garlic

In a small dish, mix teriyaki sauce and garlic.

Place corn on the cob in the center of a large piece of aluminum foil. Spread garlic-teriyaki marinade across the corn, turning the cob so the marinade is evenly distributed. Wrap cob up securely in the foil, making sure there is no place for the marinade to escape.

Bring grill to medium-high heat. With the grill cover down, grill foil-wrapped corn for about 15 minutes, carefully turning occasionally with long barbecue tongs.

Remove from grill and allow to cool slightly. Once cool enough to handle, remove foil and eat!

Girl on Grill Veggie Wraps

PER SERVING (two halves): 145 calories, 3.5g fat, 483mg sodium, 31g carbs, 16.5g fiber, 8g sugars, 12g protein — POINTS® value 2*

Vegetarians, we know it’s tough being the only one at the cookout eating a Gardenburger. This one’s for you. Make those carnivores jealous!

2 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortillas
Two 1/2-inch-thick peeled eggplant slices (cut lengthwise)
1 large portabello mushroom cap
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
3 tbsp. plain fat-free yogurt
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes salt
2 dashes black pepper

Spray grill well with nonstick spray, and bring to medium-high heat.

Grill all the veggies for 5 minutes with the grill cover down. Then carefully flip with long barbecue tongs.

Grill veggies for about 5 minutes longer with the grill cover down, until slightly soft and blackened. Remove from grill and allow to cool slightly.

Meanwhile, in a small dish, combine yogurt, basil, and garlic, and mix well. Set aside.

Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortillas slightly in the microwave (or carefully and quickly on the grill).

Spread half of the yogurt mixture onto each tortilla. Place a slice of eggplant down the center of each tortilla, and place a slice of zucchini on either side. Sprinkle with salt and black pepper.

Evenly distribute mushroom and pepper slices between the two tortillas, laying them in the same direction as the other veggie slices. Roll each tortilla up like a burrito.

Slice each wrap in half (giving you four halves total), and enjoy!



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