Healthy, classic barbecue dishes for the summer

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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.

Greek-Style Cheeseburgers


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.

Health Salad


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.

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