Healthy Spring BBQ Recipes

Spring has finally sprung and that means it’s time to break out that grill! And while there are plenty of tasty ways to enjoy that quintessential warm-weather BBQ, many go-to recipes are filled with ingredients that’ll get in the way of that summer ‘bod. The fix? Something healthy – serve up a healthy spring BBQ! With a few simple switch-ups, you can enjoy your favorite summer treats – sans the cals.

Enjoy!

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Cauliflower Bites

Skip the chips and reach for these delectable snacks instead. These tiny morsels are packed full of flavor, and they pair perfectly with a tangy homemade buffalo ranch dip.

Oven Fried Ranch Cauliflower Bites

Recipe Via SugarFreeMom.com

Ingredients

Instructions

1   Preheat oven to 400 degrees.

2   Toss dressing with florets in a bowl.

3   Lay florets onto a greased cookie sheet or Silpat lined baking sheet.

4   Bake 30 minutes, toss florets and back another 10 minutes.

Serve topped with fresh parsley and Dean’s Buffalo Ranch Dip!

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Shrimp Skewers

High in protein and packed full of flavor, these tasty Shrimp Skewers are sure to be a hit at your next BBQ. The best part? The prep and cook time is a mere 20 minutes, so get ready for a snack that is equal parts simple and irresistible.

Rosemary Shrimp Skewers with Arugula-White Bean Salad

Recipe via Fitnessmagazine.com

Ingredients

3 tablespoons plus 1 teaspoon extra virgin olive oil

3 tablespoons plus 2 teaspoons fresh lemon juice

3 garlic cloves, smashed

2 teaspoons minced fresh rosemary

3/4 teaspoon salt

1/4 teaspoon plus 1/8 teaspoon black pepper

1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on

Nonstick cooking spray

1 small garlic clove, minced

Pinch sugar

1 5-ounce package baby arugula

1 15-ounce can cannellini beans, rinsed and drained

1/2 small red onion, thinly sliced

Instructions

  1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
  2. Heat a grill to medium-high. Thread shrimp on skewers (if they’re wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
  3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
  4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.

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Tangy BBQ Sandwich

At only 375 calories, this tangy sandwich is a serious delight. Sub a whole wheat roll for sourdough, and use lean turkey breast instead of pork.  Finish with a side of a light slaw or pickled veggies and call it a day! There’s no going wrong with this good ‘ol classic.

Tangy BBQ Sandwich

Recipe Via Health.com

Ingredients

  •    1 tablespoon unsalted butter
  •    1 large (about 2 cups) thinly sliced onion
  •    1/2 teaspoon kosher salt
  •    3 tablespoons cider vinegar
  •    1/2 cup barbecue sauce
  •    1/2 cup water
  •    4 cups (about 1 pound) leftover chopped cooked turkey breast
  •    1/4 teaspoon freshly ground black pepper
  •    6 (1 1/2-ounce) Kaiser rolls or hamburger buns, split and warmed
  •    Dill pickles (optional)
  •    Hot sauce (optional)

Instructions

  1. Melt butter in a medium saucepan over medium-high heat. Add onion and sprinkle with salt; cook, stirring frequently, until soft (about 7-9 minutes). Add vinegar, barbecue sauce, and 1/2 cup water; simmer 5 minutes. Add turkey to sauce mixture, and stir until thoroughly heated (about 3-5 minutes). Add pepper, taste, and season with additional salt, if needed.
  2. Arrange turkey evenly on bottom halves of buns; top each portion with additional sauce. Cover with bun tops; serve with pickles and hot sauce, if desired.

corn

Grilled Corn

For those Cali girls out there who just can’t get enough chipotle and lime, look no further! This delish recipe for Chipotle grilled corn will have you chompin’ with delight quicker than you can say Cinco de Mayo! And at just 136 calories each, you’ll have plenty of room for seconds.

Grilled Corn with Chipotle-Lime Butter

Recipe via Fitnessmagazine.com

Ingredients

3 tablespoons unsalted butter, softened

1/2 teaspoon grated lime zest

1 teaspoon fresh lime juice

1/2 teaspoon finely minced canned chipotles plus 1/2 teaspoon sauce

1/2 teaspoon salt

6 ears fresh corn in husks

Nonstick cooking spray

Lime wedges (optional)

Instructions

  1. Combine the butter, lime zest and juice, chipotles and sauce, and salt in a small bowl. Set aside.
  2. Heat a grill to medium-high. Remove outer husks from corn, leaving just a few of the innermost layers. Gently pull those down, remove the silks, and pull the husks back up. Lightly mist grill with cooking spray. Cook corn 8 to 12 minutes, turning often, until crisp-tender and lightly charred.
  3. Strip away husks; brush corn with butter mixture. Serve with lime wedges if desired.

dessert

Grilled Peaches with Yogurt

Life’s a peach with this sweet treat. No BBQ would be complete without a little dessert, and this one’s healthy and tasty! Fresh, inventive, and light on calories, it’s the easiest way to have your peaches and eat them too!

Grilled Balsamic Peaches and Frozen Yogurt

Recipe via Fitnessmagazine.com

Ingredients

1/2 cup balsamic vinegar

2 teaspoons dark brown sugar

1/2 teaspoon pure vanilla

1/8 teaspoon black pepper

3 large just-ripe freestone peaches, halved and pitted

2 teaspoons canola oil

2 teaspoons unsalted butter, melted

6 scoops low-fat vanilla frozen yogurt

Instructions

  1. In a small saucepan, bring the vinegar and sugar to a boil. Reduce heat to low; simmer until reduced by half and slightly syrupy, about 10 minutes. Stir in the vanilla and black pepper. Set aside.
  2. Heat a grill to medium. Brush cut side of the peaches with the canola oil and cook cut side down until nicely grill marked, 2 to 3 minutes. Give peaches a quarter turn and grill 1 to 2 minutes more for crosshatch marks. Flip over and brush tops with the melted butter. Grill cut side up until tender, 3 to 4 minutes more.
  3. Arrange a peach half in each of 6 serving dishes and top with a scoop of frozen yogurt.

Drizzle syrup over the top.

Do you have any favorite summer recipes? We’d love to hear your go-tos!

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