Healthy Grilling Recipes
Grilled Sweet Pototoes
Mmmm...this is so good, you might not be able to stop eating it! This recipe is also great for camping as you cook it directly on the coals.
- 2 medium sweet potatoes, peeled and cut into strips (like thick french fries)
- 1 onion, cut into rings
- 1 green pepper, cut into strips
- 1 tbs. garlic powder
- 1 tbs. butter
- Place sweet potato strips on aluminum foil.
- Layer on the onions. Sprinkle with garlic powder, and top with the peppers.
- Dot the surface with bits of butter.
- Seal the aluminum foil into a packet, double wrap.
- Place packet directly on coals and cook for 30 minutes.
This is a very simple recipe, but tasty. This dish is a great way to introduce cabbage to those who don't think they like it. And, it is very low in calories.
- 1 Cabbage Head
- 4 tbs. butter or light margerine
- 1 tsp. garlic powder
- 1 tsp. paprika
- Core & slice the cabbage into eight wedges.
- Sprinkle each wedge with the garlic powder and paprika.
- Place a bit of butter on each wedge.
- Seal the wedges, individually, in foil.
- Grill for 30-40 minutes on a preheated grill.
Grilled Fruit Kabobs
Grilled fruit? What? Yup: once you go grilled fruit, you won't go back!
- 2 tbs. olive oil
- 2 tbs. brown sugar
- 2 tbs. lime juice
- 1 tsp. cinnamon
- 1/4 cup fresh mint, chopped
- 2 apples
- 2 banana
- 2 peaches
- 4 kiwifruit
- 16 strawberries
- 1 can pineapple chunks (or package of frozen pineapple chunks, defrosted, or fresh if available)
- Prepare grill.
- Wash, peel, hull, pit, core the fruits as necessary. Cut into 1 inch pieces (except strawberries).
- In a small bowl, combine oil, sugar, lime juice, cinnamon, and mint. Whisk together until sugar is dissolved.
- Alternate fruit pieces as you thread them onto the skewers.
- Brush kabobs with the sugar mixture before placing on grill.
- Grill kabobs for 6-8 minutes, turning frequently. Take off grill when fruit starts to brown and is heated through.
Stuffed Portobello Mushrooms
These delicious shrooms contain less than 100 calories each! Your guests will be begging for the recipe.
- 2/3 cups fresh tomatoes, chopped
- 1/4 cup part-skim mozzarella cheese, shredded
- 1 tsp. olive oil
- 1/8 tsp. rosemary
- 1/8 tsp. black pepper
- 2 cloves garlic, crushed
- 4 portobello mushroom caps
- 2 tbs. fresh lemon juice
- 2 tsp. soy sauce (low-sodium is best)
- 2 tsp. fresh cilantro, chopped (more to taste)
- Prepare the grill.
- In a small bowl, combie tomatoes, cheese, 1/2 tsp. oil, rosemary, pepper, and garlic.
- Using a spoon, scoop out the gills of the mushroom caps and remove stems.
- In another bowl, mix 1/2 tsp. oil, lemon juice, and soy sauce. Brush this mixture on both sides of the mushroom caps.
- Grill the caps, stem side down first, for 5 minutes on each side, or until soft.
- Spoon 1/4 cup of the tomato and cheese mixture into each cap.
- Cover with foil and grill for 3 minutes, or until cheese has melted.
- Garnish with cilantro.
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