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Your favorite Summer meals can still fit your healthy lifestyle.
Our Registered Dietitians have selected delicious grilling recipes packed with fresh ingredients, satisfying protein, and bold flavors the whole family will love.
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Because enjoying Summer and eating well can absolutely go together!
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Nutrition Information:
Calories: 249 Protein: 20g
Carbs: 3g Fiber: 1g Net Carbs: 2g
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INGREDIENTS
1 lb ground turkey (85% lean)
1 jalapeno pepper, minced
1 medium shallot, minced
2 tsp lime juice
Zest of 1 lime
2 Tbsp fresh cilantro, chopped
1 tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper
1 Tbsp cooking oil
DIRECTIONS
Preheat grill or large frying pan with cooking oil
Combine the spices and mix in with the ground turkey and minced jalapeno pepper. Form 4 burgers (about ¼ inch thick).
When grill or pan is hot, place patties in pan and cook for about 5 minutes on each side or until cooked through.
Serve over bed of lettuce or in low-carb tortilla with guacamole and pico de gallo.
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INGREDIENTS
1/4 cup olive oil
3 garlic cloves, minced
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and black pepper, to taste
2 cups cremini mushrooms
1 cup cherry tomatoes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 zucchini, sliced into thick rounds
1 yellow zucchini, sliced into thick rounds
DIRECTIONS
Soak skewers in water for at least 10 minutes.
In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto 6 pre-soaked skewers.
Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
Grill over medium high heat, about 5-6 minutes per side.
Serve immediately as part of a balanced meal.
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Nutrition Information:
Calories: 131 Protein: 3g
Carb: 10g Fiber: 3g Net Carbs: 7g
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PORK CHOPS WITH CHIPOTLE TOMATO CORN SALSA
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Nutrition Information:
Calories: 317 Protein: 26g
Carbs: 14g Fiber: 4g Net Carbs: 10g
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INGREDIENTS
6 boneless, center-cut pork chops (about 4 ounces each)
Salt and black pepper, to taste
1 can (14 1/2 ounces) fire-roasted diced tomatoes
1/2 or 1 canned chipotle pepper in adobo, finely chopped (amount depending on heat preference)
1 cup canned corn kernels, rinsed and drained
1 cup canned black beans, rinsed and drained
1 garlic clove, minced
Juice of 1/2 lime
2 tablespoons chopped cilantro (optional)
DIRECTIONS
Season the pork chops with salt and pepper.
Heat grill to medium heat
Grill pork until thermometer reads 1450 F, about 12 minutes per side.
Remove to a plate and set aside.
In a skillet heated to medium heat, add tomatoes, chipotle, corn, beans and garlic; bring to a boil, stirring once or twice.
Add lime juice and cilantro, and simmer until lightly thickened, about 3 minutes.
Spoon over pork chops and serve.
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PORK CHOPS WITH CHIPOTLE TOMATO CORN SALSA
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Nutrition Information:
Calories: 317 Protein: 26g
Carbs: 14g Fiber: 4g Net Carbs: 10g
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INGREDIENTS
6 boneless, center-cut pork chops (about 4 ounces each)
Salt and black pepper, to taste
1 can (14 1/2 ounces) fire-roasted diced tomatoes
1/2 or 1 canned chipotle pepper in adobo, finely chopped (amount depending on heat preference)
1 cup canned corn kernels, rinsed and drained
1 cup canned black beans, rinsed and drained
1 garlic clove, minced
Juice of 1/2 lime
2 tablespoons chopped cilantro (optional)
DIRECTIONS
Season the pork chops with salt and pepper.
Heat grill to medium heat
Grill pork until thermometer reads 1450 F, about 12 minutes per side.
Remove to a plate and set aside.
In a skillet heated to medium heat, add tomatoes, chipotle, corn, beans and garlic; bring to a boil, stirring once or twice.
Add lime juice and cilantro, and simmer until lightly thickened, about 3 minutes.
Spoon over pork chops and serve.
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