Healthy, classic barbecue dishes for the summer
Nothing says summer like a good ole’ fashioned barbecue.
Thursday on the FOX8 Morning News at 9:00, Linda McLean of Weight Watchers is showing us some healthy twists to our favorite dishes.
Here are the recipes she shared with us:
Creamy Spinach Parmesan Dip
1 pound fresh baby spinach leaves
¾ cup reduced-fat sour cream
¼ cup grated Parmesan cheese, Parmigiano-Reggiano suggested
1 medium garlic clove, finely chopped, or more to taste
⅛ tsp ground nutmeg
⅛ tsp sea salt, or more to taste
Steam, boil or microwave spinach until wilted, about 3 to 5 minutes; drain well and cool. Combine all ingredients in a blender or food processor; puree until smooth. Spoon into a serving bowl or onto fresh vegetables and garnish with additional sea salt. Yields about ¼ cup dip per serving.
1 pound uncooked lean ground beef
½ tsp crushed dried oregano
¼ tsp table salt
¼ tsp black pepper
1 medium garlic clove, minced
½ cup minced uncooked onion
2 sprays cooking spray
4 light hamburger buns
5 tsp crumbled feta cheese
¾ cup fresh baby spinach leaves
In a medium bowl, combine beef, oregano, salt, pepper, garlic and onion. Gently form into four ¾-inch-thick patties. Coat a nonstick ridged grill pan with cooking spray; heat over medium- high heat for 30 seconds. Place burgers in pan; grill for 4 minutes. Flip burgers and grill until cooked through to center, about 3 to 4 minutes more. Place burgers on buns; top each with 1 ¼ teaspoons of cheese and some spinach. Serve immediately. Yields 1 burger per serving.
4 cups shredded red or green cabbage
½ medium English cucumber, thinly sliced
½ medium uncooked red onion, thinly sliced
1 medium garlic clove, thinly sliced 1 medium green pepper, thinly sliced
1 medium uncooked carrot, thickly shredded
½ tsp table salt
½ tsp black pepper
2 ½ Tbsp sugar
2 ½ Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp water
1 Tbsp chopped fresh dill (optional)
In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside. In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. Yields about ½ cup per serving.
Creamy Lime Pie
1 6-oz graham cracker pie crust
14 fl oz fat-free sweetened condensed milk
1 cup (8 fl oz) fat-free egg substitute
¾ cup fresh key lime juice
¾ cup fat-free whipped topping, thawed if frozen
Preheat oven to 325ºF. Place crust on a baking sheet; set aside. In a medium bowl, whisk together milk, egg substitute and lime juice; pour into crust. Bake pie until center looks set but still shakes a little when you tap it, about 15 minutes; remove to a wire rack and cool completely. Transfer cooled pie to refrigerator; chill for 1 to 2 hours. Cut chilled pie into 12 slices; garnish each piece with 1 tablespoon whipped topping and serve. Yields 1 piece per serving.
For more information, you can visit weightwatchers.com.