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MICHELLEXXXX SparkPoints: (6,866)
Fitness Minutes: (5,730)
Posts: 2,022
6/13/13 6:06 P

Hope to grill:

shrimp
orange roughy
asparagus
zucchini/yellow squash
eggplant


LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
6/13/13 5:09 P

Polish Sausage anyone? Here is an excellent grilling recipe.

Grilled Polish Sausage Recipe

We recommend jarred fresh sauerkraut (like Bubbies), which you can find in the refrigerated section of the grocery store. If you don't have a grill, or this isn't grilling season, you can also put all ingredients into a casserole dish and bake in a 350F oven for 1 1/2 hours.

INGREDIENTS
2-3 pounds kielbasa, Polish sausage or bratwurst
1 to 2 light-colored (not dark) beers
1 to 1 1/2 pints of sauerkraut
2 medium yellow onions, thickly sliced
2 Tbsp vegetable oil
1 teaspoon salt
1/2 teaspoon celery seed
1 Tbsp. caraway seed
Mustard

METHOD
1. Grill the sausages slowly over medium heat, allowing them to get well browned. Be patient; do not be tempted to grill the links over high heat, or they will break open and the juices and fat will drain into the grill (they may break open anyway, but they'll break less if you cook them slowly).

2. While the sausages are cooking, put an aluminum grilling pan on a cooler part of the grill and pour in the beer. Stir in the celery and caraway seeds and salt. Bring to a simmer. (This may require covering the grill.) Once the sausages are browned add the sausages, the sauerkraut and sauerkraut juices to the pan.

3. Grill the onions. Paint the sliced onion with the vegetable oil and grill on high direct heat. If your grates are too wide and you think you will lose too much onion through the grates, you can either skip the grilling part and put the onions directly into the beer bath, or you can cut the onions in halves or quarters and grill them that way. Then slice them and add them to the beer.

4. Cover the grill and simmer (a low simmer, not a boil) for 30 minutes to 2 hours before serving.

Serve as is in a bowl or on a plate, or in a sandwich roll. Serve with mustard on the side.

Serves 8

7 Points Plus per serving (excluding bun).



LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
6/13/13 5:07 P

Here is a recipe I have for grilled corn on the cob.

Grilled Corn on the Cob

Preparation:
If the ears of corn have many layers of husk on them, peel off only the first couple of layers, leaving a few layers for protection. Do not remove all the layers.

Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.

While the corn is soaking, preheat the barbecue grill to a medium temperature (350 degrees F).

After soaking, remove the corn from the water and shake off any excess water.
Begin by pulling the husks of the corn back (but do not completely remove them). Remove and discard only the silk.

Brush the kernels with olive oil or butter. NOTE: Ive used butter instead of olive oil, but I think butter is best applied after the corn comes off the grill just before you eat it.

If desired, before you re-wrap the corn in the husks, add a little garlic, chopped onion, nutmeg, salt, and black pepper. For an international twist, try using herbs such as basil, cilantro, or oregano. Then re-position the husks back over the kernels and tie each ear with a piece of loose husk or twine.

Place the prepared ears of corn on a medium heat grill, rotating the corn as needed to keep it from getting charred too much on one side. After a couple of turns, place the corn husk on an indirect heat (moved to the side of the grill) or on the top shelf of your grill, and close the cover.

Allow the corn to slowly continue cooking for approximately 15 minutes.

As soon as the husk picks up the dark silhouette of the kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill. Dont overcook the corn or it will become mushy. You know when youve gone too far if the corn cob flexes easily in your hands.

Remove the corn from the grill. Be careful and wear oven mitts as the corn will be very hot!
Grasping one end with a oven mitt or dish towel, peel the husks and silk from the top down (like a banana) - they should all come off in one piece. Ashes will get on the corn, but this is ok. If the corn is too hot to handle, do this part in the sink under warm running water.

Once you've removed most of the silk, rinse the corn under warm running water to remove any excess ash and silk.

Serve with butter and enjoy!


CUDA440 SparkPoints: (64,195)
Fitness Minutes: (56,031)
Posts: 7,231
6/13/13 12:12 P

I LOVE to grill my veggies on foil. You can do a mix of whatever you like. I like to keep the basics cauliflower, broccoli, and snow peas, And then depending on what is on sale you can add carrots, zucchini, summer squash, brussle sprouts. I usually don't like the last 2-3 but if I add them to the others I don't mind it. I usually add a little olive oil, low sodium season salt, and no salt garlic herb blend. spray foil with olive oil cooking spray and cook veggies till tender. you can also add kielbasa slices with the veggies.
I also do the same seasonings with potato's and mix with a sweet potato pieces.

Grill sweet corn in the husks. (if fresh soak in water for over an hour) I tend to freeze my corn in the husk in vacuum sealed bags, then when want to eat, just thaw for the day, and then they have enough moisture in the husks to just put on grill.

Beckie

LDHAWKE SparkPoints: (19,069)
Fitness Minutes: (1,818)
Posts: 771
6/13/13 10:37 A

We're grilling this on Sunday. It's one of our favorite recipes. I marinade it overnight.

Grilled London Broil

Recipe By: Cheflambo Home Cooking

Marinade:

c lemon juice
1/3 c soy sauce (lite is fine)
c Worcestershire sauce
1/4 c extra virgin olive oil
1/3 c balsamic vinegar
1 T dry mustard
1T dried parsley
2-3 cloves fresh garlic, minced
2 T fresh ginger, minced

A good marinade will tenderize a London broil nicely. Mix all ingredients and marinade it overnight.

Always grill your London broil rare, allow it to rest at least 15 minutes, and slice across the grain. Keeping it on the rare side allows leftovers to be reheated without making them dry and tough.


PERFECTVELVET SparkPoints: (60,641)
Fitness Minutes: (38,384)
Posts: 6,371
6/12/13 3:39 P

Grilled shrimp
Quesadillas on the grill (that sounds really good to me right now, lol)

Ooh, Spark has a grilled corn with lime butter recipe; I've made it before, it's tasty if you like that sort of thing:
recipes.sparkpeople.com/recipe-detail.asp?
recipe=102


KEN1962 Posts: 13
6/12/13 2:59 P

I like the kabob idea, can get the meats I crave and veggies. Nothing better than grilled pineapple too. Keep the ideas coming. Some ideas I've been bouncing around:

Sides - Cole slaw
home made baked beans
bean salad




FROGMAN2013 SparkPoints: (1,747)
Fitness Minutes: (1,690)
Posts: 77
6/12/13 2:48 P

Also keep in mind...for you fat haters out there, grilling meat is a good way for some fat to drip off! And for you fat lovers out there (like me) grill meat....and eat it. Then grill some veggies, too for your fiber and vitamins! There is no need to get fancy.

PERFECTVELVET SparkPoints: (60,641)
Fitness Minutes: (38,384)
Posts: 6,371
6/12/13 2:32 P

Haha, I've had this article bookmarked on Spark forever!

Fun foods you can grill: www.sparkpeople.com/resource/nutrition_art
icles.asp?id=1367


There are other links there as well.

A few other options:
turkey burgers, soy burgers, black bean burgers
vegetable kebabs
pineapple
chicken kebab
potatoes

Get creative with your spices; that will make a boring burger even better!

KEN1962 Posts: 13
6/12/13 2:24 P

Ok, Father's Day is almost here and looking for some healthy ideas to grill.

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