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Don't blow your beach bod eating high-calorie cheeseburgers
and potato salad at cook-outs! There are healthier ways to
have barbecues and cook-outs, without sacrificing flavor.
Try these delicious recipes next time you fire up the grill!
 Gobble
Burgers
Ingredients:
1 ½ lbs. ground turkey breast
1 medium onion, minced
1/3 cup chopped fresh parsley
¾ tsp cumin
¾ tsp chili powder
Whole-grain rolls
Tomato, sliced
Torn romaine lettuce
Red pepper, sliced into rings
Directions:
1. In a medium bowl, combine all ingredients. Mix well with
clean hands. Divide in patties.
2. Grill burgers 5 to 6 minutes per side, to an internal
temperature of 165 deg. F.
3. Place burgers on rolls; top with tomato, lettuce, and
red pepper.
Grilled Chicken Kabobs
Ingredients
1 pound chicken breasts cut in chunks
12 ounce package mushrooms
1 Green pepper
1 large onion
1 Zuchinni Squash
Cherry or Grape Tomatoes
Olive oil
Mrs.Dash's Chicken Grilling Season
Directions:
1. Wash chicken and cut in cubes.
2. Wash all vegtables in cold water.
3. Cut into cubes about same size as the chicken
4. Use either wood kabobs (soaked in water for 20 mins first)
or metal kabob holder
5. Alternate vegtables and chicken on the kabobs the way
you want them.
6. Brush with Olive Oil, then shake on Mrs. Dash's chicken
seasoning.
7. Cook on grill for approx 20 minutes with lid closed most
of the time.Turn often while cooking.
The New Old-Fashioned Potato Salad
Ingredients:
9 cups cubed, unpeeled red potatoes (about 3 lbs)
½ cup diced onion
½ cup diced celery
¼ cup sweet or dill pickle relish
3 hard-cooked egg whites
1 clove garlic, minced
¾ cup fat-free sour cream
1/3 cup fat-free mayonnaise
2 TBSP chopped fresh parsley
1 tsp dry mustard
¾ tsp salt
¼ tsp pepper
Directions:
1. Place potato in a large pot, cover with water, and bring
to boil.
Cook about 8 minutes or until tender. Drain.
2. Place in a bowl with next 4 ingredients, toss gently.
3. Combine sour cream and next 5 ingredients ; stir well.
Pour over potato mixture and toss to coat.
4. Cover and chill. Yield 9 servings. Serving size 1 cup.
Dilled Vegetable Macaroni Salad
Ingredients:
 8-ounce
package elbow macaroni
½ cup shredded zucchini
¼ cup chopped celery
¼ cup shredded carrot
¼ cup chopped green pepper
2 medium-size green onions, sliced
2 medium radishes, thinly sliced
¼ cup reduced-calorie mayonnaise
2 TBSP plain low-fat yogurt
1 ½ tsp vinegar
½ tsp lemon juice
¼ tsp dillweed
Directions
1. Cook macaroni according to package directions, omitting
salt. Drain well and let cool completely.
2. Combine cooked macaroni, zucchini squash, celery, carrot,
green pepper, onions, and radishes in a medium serving bowl;
mix well.
3. Combine mayonnaise, yogurt, vinegar, lemon juice, and
dillweed in a small bowl; stir until well blended.
4. Pour dressing mixture over macaroni mixture, mixing well.
5. Cover and chill at least 2 hours.
 Red,
White, and Blue Strawberry Shortcake
Ingredients:
1 package yellow cake mix
1 8 ounce container frozen fat-free whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints strawberries, rinsed and sliced
Directions:
1. Prepare cake according to package directions and bake
in a 9x13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in
a square in the corner, and arrange sliced strawberries as
stripes to make an American flag. Chill until serving.
Lisa Poirier
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