Everyone loves a good cookout; whether it’s for a holiday or just for a delicious dinner. Unfortunately, a lot of cookout foods can quickly add on the calories and carbs. Of course it’s OK to indulge every once in a while, but for those days that you can’t, check out these delicious recipes!
Cobb salads are a summer and cookout favorite! These delicious and refreshing salads can often be high in calories and fats though due to dressing and toppings you use. With these modifications we’ve made, you can easily enjoy this one at your next cookout!
What You Need:
-1 head of romaine lettuce
-3 hard boiled eggs (yolk removed)
-1 small jicama, grated and peeled
-1 yellow bell pepper, sliced to your liking
-1 cup of grape tomatoes, cut in half
-1 cup of peeled and shredded carrot
-2 ounces of crumbled blue cheese
-2 4 ounces chicken breast, cooked and chopped into chunks
-5 tablespoons of plain Greek yogurt
-3 tablespoons of white wine vinegar
-1 ½ tablespoons of extra-virgin olive oil
-1 ½ teaspoons evaporated cane juice
-1 teaspoon chopped parsley
-1 teaspoon chopped dill
-Salt and pepper to taste
How to Make:
1. To begin with, divide your lettuce between 4 bowls or plates or you can add it all to one large bowl depending on how you plan to serve it. In vertical rows, arrange your bell pepper, blue cheese crumbles, carrot, chicken, egg, jicama, and tomatoes on top of the lettuce.
2. In a small jar, combine the cane juice, dill, parsley, oil, salt and pepper, vinegar, and yogurt. Add a tight-fitting lid and then shake until all of the ingredients are combined.
3. Drizzle dressing over the salad and enjoy!
Because no cookout would be complete without delicious chicken!
What You Need:
-6 boneless chicken breasts
-1 yellow onion, diced
-4 habanero chile peppers, cut in half
-4 scallions cut into 1-inch spears
-4 garlic cloves
-1/4 cup of lime juice
-3 tablespoons of cooking oil
-2 tablespoons of low-sodium soy sauce
-2 tablespoons Sucanat
-1 tablespoon thyme
-2 teaspoons of allspice
-3/4 teaspoons of salt
-1 teaspoon of pepper
-3/4 teaspoons of cinnamon
-3/4 teaspoons of nutmeg
-¼ cup of nonfat plain Greek yogurt
-Lime wedges for garnish
How to Make:
1. First divide your chicken breasts into plastic bags and set aside.
2. In a blender or food processor, combine allspice, cinnamon, garlic, habanero chile peppers, lime juice, nutmeg, oil, onion, pepper, salt, scallions , soy sauce, Sucanat, thyme. You will blend these until they make a puree. Once pureed, transfer ¼ cup into a small bowl and set aside.
3. Pour the remaining mixture into your bags with chicken, evenly. Distribute the sauce evenly so that all of your chicken is covered. Let your chicken marinade for at least 3-4 hours.
4. Taking the mixture you had set aside, combine your Greek yogurt, and whisk together. You can set this in the fridge until time to cook.
5. Remove your chicken and sauce from the fridge so it can get to room temperature. Turn your grill on to medium-high heat and lightly oil to make sure it doesn’t stick.
6. Remove the chicken from the bags and shake off the excess sauce. Add chicken to your grill and let it cook about 5 minutes per side, or until cooked all the way through.
7. Serve with your extra sauce and lime for a garnish. Enjoy!