Grilling means easy meals that bring the family and friends together on the patio or deck. We love to grill and often fire up the grill all year round, but this time of year we especially like to try new and easy recipes. Here we share four new meals. June is a month of the freshest fruits. We suggest that you serve these meals with fresh fruit and low-fat cheese for an easy dessert.
When I went to the market, I found pre-marinated pork loins. Watch out for high sodium counts in some of these. I also noted pre-marinated chickens. The same problem was true for these. A dry rub is easy to make and you control the sodium. While the pork grills, it's easy to also grill your starch and a vegetable-in this case, sweet potatoes and fresh asparagus.
(for the recipes, click on the individual recipe above)
Our second meal is easy and elegant enough for the most important people in your world. This menu will likely become a frequent meal at your outdoor table. Change the seafood you purchase to change the presentation. We have added lobster, tuna, swordfish, octopus, halibut - and the results are always wonderful. Add home made sorbet made with the freshest fruit available and your guests will line up to return.
(for the recipes, click on the individual recipe above)
Our third menu features chicken thighs marinated in a lively mixture of citrus juices and fresh herbs. The vegetables cook alongside the chicken in a foil packet, making for very easy kitchen clean-up. For dessert, offer cut-up seedless watermelon, tossed with a few fresh blueberries and a squeeze of fresh lime. A cup of diced watermelon and 2 tablespoons of blueberries would have 15 g carbohydrate and equal 1 carbohydrate (fruit) exchange.
(for the recipes, click on the individual recipe above)
Steak stars in our last meal - a flavorful New York strip steak, grilled to perfection, and finished with a balsamic glaze. We use this glaze a lot, with grilled veal, lamb, pork, and chicken. Serve the steak with a pasta salad, featuring grilled corn, grilled zucchini, and grilled red onion. Have the pasta cooked and waiting in a bowl next to the grill. Mix the dressing ahead; when the vegetables are done, chop the grilled vegetables on a board and add them to the pasta and toss with the dressing. Dessert is easy: a bowl of beautiful apricots and Bing cherries. Figure 1 large apricot and 6 cherries as 1 carb exchange.
(for the recipes, click on the individual recipe above)
BSP and FTG
