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Last-minute BBQ Recipes

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


  1. Blend all ingredients.
  2. 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

Pasta Salad


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


  1. Cook pasta as directed on the box. Drain and set aside.
  2. When the pasta has cooled, combine it with the remaining ingredients in a large bowl.
  3. 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


  1. Whisk together olive oil, balsamic vinegar, basil and Dijon mustard in a small bowl.
  2. In a large bowl, combine the tuna, mango and remaining vegetables. Stir the dressing and coat everything thoroughly.
  3. Cover and marinate in the refrigerator for 30 minutes.
  4. Remove from the refrigerator and assemble onto the skewers.
  5. 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


  1. 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.
  2. Preheat oven to 350°F.
  3. Allow the butter to soften. In a small bowl, mix butter, honey and red curry paste to make braising sauce.
  4. Remove ribs from the refrigerator and coat with the braising sauce thoroughly.
  5. Place in a shallow pan and bake in the oven for one hour.
  6. 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


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