13 Apr Guilt-Free Grill-Out Recipes

Finally, spring is here, and your friends are having a cookout. But what can you take that won’t cause the crowd to cringe or you to fall off the weight-loss wagon? These Guilt-Free Grill-Out recipes are sure to keep you in check and please even the toughest crowds. For more, check out these Tips for Staying Health This Grilling Season.

Turkey Sliders

• 1-pound ground turkey
• ¼ cup chopped onion
• 2 tablespoons chopped mint
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt
• 2 ounces low-fat cream cheese, softened
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 16 tablespoons pepperoncini peppers
• 8 water rolls

 

INSTRUCTIONS

1. Combine ground turkey, chopped onion, mint, salt & pepper, softened cream cheese, and garlic.
2. Form 8 patties.
3. Heat grill to medium-high heat.
4. Add patties; cook 4 minutes on each side.
5. Top with 2 tablespoons of pepperoncini peppers, serve on water rolls

 

 

Buffalo Chicken Tortilla Rollups

• 2 cups shredded cooked chicken
• 8 ounces light cream cheese, softened
• ½ cup buffalo wing sauce
• ½ cup blue cheese
• 1 cup low-fat cheddar cheese
• 2 tablespoons low-fat sour cream
• 4 (6-inch) whole wheat tortillas

 

INSTRUCTIONS

1. In a medium bowl, combine the blue cheese, cream cheese, sour cream and the cheddar cheese
2. Toss in chicken with ½ cup buffalo wings sauce.
3. Lay tortilla out on a plate and spread an even layer of chicken and cheese mixture all the way to the edges (about 2-3 tablespoons of the mixture).
4. Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used
5. Pop into the fridge to chill for 2 hours
6. Slice each rolled tortilla off the ends and set aside.
7. *Make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
8. *Smaller tortillas may be used. However, you will need to adjust the amount of chicken and cheese mixture you add to each tortilla.

 

(Source: Sugar Apron)

 

Cowboy Caviar

• ½ cup olive oil
• 1/3 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1-pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can sweet corn, drained
• 1 red onion, diced
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• 1 cup chopped cilantro

 

INSTRUCTIONS

1. In a large bowl, whisk together the olive oil, white wine vinegar, chili powder, and salt
2. Add tomatoes, black-eyed peas, beans, corn, red onion and bell pepper. Stir to combine
3. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature with whole wheat tortilla chips or crackers.

 

Tip: add in diced avocado just before serving to add in health fats and make the texture creamier.

(Source: Culinary Hill)

 

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