The transition into summer usually happens in a flash. This year, ease on in. Take advantage of the sunshine and plan for many last-minute, summertime barbecues. All you need are refreshing beverages, quick and easy foods to cook and access to a grill. Ready. Set. Party!
Watermelon & Mint Slushies
Makes: 2 servings
Prep Time: 5 minutes
Total Time: 7 minutes
- 2½ cups seedless watermelon, cut into large pieces
- 1 cup ice
- ¾ cup seltzer water
- 1 packet of sweetener
- 1 lime, juiced
- 6 mint leaves
- Blend all ingredients.
- Garnish with mint leaves and a lime. Serve immediately.
Nutrition Facts Per Serving: 45 Calories, 0 g Fat, 0 mg Cholesterol, 3.5 mg Sodium, 11.5 g Carbohydrate, 1.3 g Fiber, <1 g Protein
Makes: 6 servings
Prep Time: 10 minutes (includes pasta cook time)
Total Time: 15 minutes
- 1 (13.25 ounce) box of Barilla Whole Grain Rotini
- ¼ cup olives, pitted and sliced
- ½ cup carrots, grated
- 1 medium-sized red bell pepper, finely chopped
- 1½ tablespoon plain, nonfat Greek yogurt
- 2 tablespoons red wine vinegar
- 1½ tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
Optional: ½ cup feta or parmesan cheese
- Cook pasta as directed on the box. Drain and set aside.
- When the pasta has cooled, combine it with the remaining ingredients in a large bowl.
- Cover and refrigerate for 30 minutes. Serve!
Nutrition Facts Per Serving: 296 Calories, 7 g Fat (1 g Sat), 69 mg Sodium, <1 mg Cholesterol, 51 g Carbohydrate, 7.6 g Fiber, 8.8 g Fiber
Tuna Steak & Mango Kabobs
Makes: 8 kabobs
Prep Time: 10 minutes
Total Time: 20 minutes
Note: Soak skewers for an hour prior to grilling to prevent charring.
- 2 pounds tuna steak, cut into thick, even pieces
- 2 large red bell peppers, cut into 2-inch thick pieces
- 4 cups fresh mango, cut into large pieces
- 2 small red onions, quartered
- 1½ tablespoons extra virgin olive oil
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dry basil
- 1/3 teaspoon salt
- Whisk together olive oil, balsamic vinegar, basil and Dijon mustard in a small bowl.
- In a large bowl, combine the tuna, mango and remaining vegetables. Stir the dressing and coat everything thoroughly.
- Cover and marinate in the refrigerator for 30 minutes.
- Remove from the refrigerator and assemble onto the skewers.
- Cook on a hot grill for 10 minutes, flipping once.
Nutrition Facts Per Serving: 220 Calories, 3.7 g Fat, 50 mg Cholesterol, 60 mg Sodium, 19 g Carbohydrate, 2.5 g Fiber, 27 g Protein
Thai Curry Ribs
Makes: ~12 ribs
Prep Time: 30 minutes hour
Total Time: 2 hours
- 1 whole slab of pork baby back ribs
- 1 tablespoon Chinese five spice powder
- ½ tablespoon Cayenne pepper
- 1 teaspoon salt
- 1 (4-ounce) jar Thai Kitchen Red Curry Paste
- 1 stick unsalted butter
- 2 tablespoons honey
- Apply the Chinese five spice powder, cayenne pepper and salt as a dry rub to the slab of ribs. Place in a large plastic bag and set in the refrigerator for 30 minutes.
- Preheat oven to 350°F.
- Allow the butter to soften. In a small bowl, mix butter, honey and red curry paste to make braising sauce.
- Remove ribs from the refrigerator and coat with the braising sauce thoroughly.
- Place in a shallow pan and bake in the oven for one hour.
- Remove and place on the grill for about 8 minutes per side.
Nutrition Facts Per Serving: 214 Calories, 17 g Fat (8 g Sat), 40 mg Cholesterol, 547 mg Sodium, 6 g Carbohydrate, 0.7 g Fiber, 10 g Protein
Rib recipe was inspired by Food Republic’s Jackson Street Baked Hot Wings
Article originally posted on the Pathmark Nutrition Tip Blog