BBQ side dish recipes??

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cwann1
cwann1 Posts: 6 Member
in Recipes
Please let me know of any healthy BBQ side dishes you know of. Its finally warm enough to BBQ!!:smile:

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  • RTricia
    RTricia Posts: 720
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    shredded cabbage with a vinagarette, chopped peppers (various colors), some nuts in the mix :happy:
  • Vtrembacki
    Vtrembacki Posts: 49 Member
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    grilled veggies- onions, zucchini, bell peppers, asparagus, and corn are my favorites! oooo and pineapple! And you can make em into kabobs if you want too. if you make kabobs you can throw some little cherry or grape tomatoes too.
    salads- bean salads, regular letttuce salads, corn salad, there are a million different salads out there.
    jello is easy to make ahead of time, and put some fruit on it and some fat free cool whip to jazz it up.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Green Beans and Potatoes in Chunky Tomato Sauce

    To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.

    Yield: 8 servings (serving size: about 3/4 cup)

    Ingredients
    1 1/2 tablespoons olive oil
    1 garlic clove, minced
    1 1/2 cups diced red potato
    1/2 cup chopped celery
    1/2 teaspoon salt
    1 1/4 pounds green beans, trimmed
    1/4 cup water
    1/3 cup chopped fresh cilantro
    3/4 pound plum tomatoes, peeled and coarsely chopped
    1/4 teaspoon freshly ground black pepper
    1/4 teaspoon ground red pepper
    Preparation
    1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; sauté 30 seconds, stirring constantly. Add potato, celery, salt, and beans; sauté 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.

    Nutritional Information
    Calories:
    70 (35% from fat)
    Fat:
    2.7g (sat 0.4g,mono 1.9g,poly 0.3g)
    Protein:
    1.9g
    Carbohydrate:
    11.1g
    Fiber:
    3.8g
    Cholesterol:
    0.0mg
    Iron:
    0.7mg
    Sodium:
    159mg
    Calcium:
    47mg
  • AQHAShowgirl
    AQHAShowgirl Posts: 82 Member
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    Baked Potatoes!!
  • Vtrembacki
    Vtrembacki Posts: 49 Member
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    Baked Potatoes!!

    to be healthy make them sweet potatoes! add I Cant Believe Its not Butter Spray, for fewer calories.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Spicy Garlic Broccoli Rabe

    Finishing salt, quality oil, and heat subdue broccoli rabe's bitter edge. Serve with pork chops and potatoes.

    Yield: 4 servings (serving size: 1/2 cup)

    Ingredients
    1 bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 6 cups)
    4 teaspoons extra-virgin olive oil, divided
    3 garlic cloves, sliced
    1 tablespoon fresh lemon juice
    1 teaspoon crushed red pepper
    1/4 teaspoon fleur de sel
    Preparation
    1. Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.

    2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat. Drizzle with remaining 2 teaspoons oil, and sprinkle with fleur de sel.

    Nutritional Information
    Calories:
    64 (65% from fat)
    Fat:
    4.6g (sat 0.6g,mono 3.3g,poly 0.5g)
    Protein:
    2.5g
    Carbohydrate:
    4.3g
    Fiber:
    0.2g
    Cholesterol:
    0.0mg
    Iron:
    0.6mg
    Sodium:
    139mg
    Calcium:
    35mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Brussels Sprouts with Crisp Prosciutto

    Yield: 6 servings (serving size: about 3/4 cup)

    Ingredients
    3 cups trimmed halved Brussels sprouts (about 1 1/2 pounds)
    1/4 cup chopped prosciutto (about 1 1/2 ounces)
    Cooking spray
    1 tablespoon butter
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 tablespoon fresh lemon juice
    Preparation
    Cook Brussels sprouts in boiling water 3 minutes or until crisp-tender; drain.

    Heat a large nonstick skillet over medium heat; add prosciutto. Cook 6 minutes or until crisp, stirring occasionally. Remove from pan; set aside.

    Heat pan coated with cooking spray over medium-high heat. Add Brussels sprouts; sauté 3 minutes or until lightly browned. Add butter, salt, and pepper, stirring until butter melts. Remove from heat; drizzle with juice. Add prosciutto; toss to combine.

    Note: Pull off any limp outer leaves, and closely trim the stem end-don't cut too much off, or the Brussels sprouts may fall apart.

    Nutritional Information
    Calories:
    79 (33% from fat)
    Fat:
    2.9g (sat 1.5g,mono 0.9g,poly 0.3g)
    Protein:
    5.5g
    Carbohydrate:
    10.4g
    Fiber:
    4.3g
    Cholesterol:
    9mg
    Iron:
    1.7mg
    Sodium:
    350mg
    Calcium:
    50mg
  • halphord
    halphord Posts: 379 Member
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    I would say veggie kabobs, fruit salad, roasted corn on the cob....stuffed cherry tomatoes with light cream cheese, green onions and cooked, diced shrimp.
  • ChefJenn
    ChefJenn Posts: 350 Member
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    three bean salad
    brunswick stew
    cole slaw
    grilled corn
    grilled bread
    protein pudding with fresh berries
  • blazrchicdd
    blazrchicdd Posts: 19 Member
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    Hot:
    Grilled Zucchini - super easy, yummy and very healthy. Cut the zucchini in half length-wise, then criss cross slits into the meat of the zucchini, spritz with olive oil and season with fresh ground pepper and seasoning salt. Grill until tender (can also be baked in the oven).

    Cold:
    Spinach and fruit salad: Fresh baby spinach, sliced strawberries, sliced kiwi, chopped walnuts - serve chilled and drizzle with champagne or lime vinaigrette.

    Smoked salmon dip: 6oz smoked salmon, 2 tbsp light sour cream, 1 tbsp soft cream cheese, 1 tbsp dill, add lemon juice salt and paper to taste. Serve with crackers.

    Summer Salad: Cucumbers, tomatoes, red onion all sliced thin - marinate the onions in red wine vinegar for at least 20 minutes then add tomatoes and cucumbers, add a little olive oil, salt and pepper and serve. You can also add black olives to this recipe.

    ***I wish it was warm enough here for a BBQ***
  • brityn
    brityn Posts: 443 Member
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    I make fat free dips:

    Fat free greek plain yogurt
    1 pkg dried dressing mix

    mix them together and serve with veggie sticks. So easy and creamy delicious

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