Summer means familiar recipes, grilling outside to keep the kitchen cool, late light meals, and for some diabetics, the feeling of loss when other eat those childhood favorites that do not fit into a lower-fat diet and structured meal plan.
Don't despair. Just look to our books and this website for recipes that will brighten your day for summertime potato salads, cole slaws and barbecue rubs, even shortcakes. Who said you can't enjoy summer foods? Grilling is a great way to cook low-fat! Summer is when vegetables and fruits are at their best; you just have to use some fat-lowering tricks when preparing them.
This month we bring you more of these recipes that make memories in the summer. The first menu is a vegetarian one. We all love food from South of the border, so we're serving tostadas for dinner that you can make as hot as you like. Add some fat free sour cream to cool it down. We give a recipe for a fresh salsa, and for dessert, Berry Sundaes
(for the recipes, click on the individual recipe above)
Our second menu is easy enough for a work night, but fancy enough for guests. Look at our picture of this meal. It was pouring outside so our farewell party for friends who were leaving the next morning on vacation was moved inside. Instead of using the grill, we used the oven broiler, but the meal was memorable. The sauce that we made for this fish is just sweet and sour enough to use another time, drizzled over fresh berries or melon, and with other grilled main courses like chicken. For dessert we serve fresh fruit with a Grand Marnier Sauce that's easy and delicious.
(for the recipes, click on the individual recipe above)
The third meal features our favorite: Caesar Salad topped with grilled chicken. A staple in today's restaurants, Caesar Salad was actually invented back in 1924 in a small restaurant in Tijuana, Mexico, owned and operated by Caesar Cardini, picturesquely across from the Jai-Lai Palace. We've eaten his salad in his restaurant many times, always prepared table-side and always delicious. We've replaced the original coddled egg with pasteurized egg substitute, but otherwise the flavor's quite authentic. Since the entrée is a whole meal salad, it only needs a light dessert to complete the meal, in this case an icy papaya snow.
(for the recipes, click on the individual recipe above)
Our final menu makes use of pork tenderloin, marinated and grilled for a quick and easy main course, served with a fresh peach salsa. With this, we're suggesting cold pasta with vegetables, and an easy chocolate mousse topped with balsamic berries for dessert. Summer never tasted so good!
(for the recipes, click on the individual recipe above)
BSP and FTG
