Forget the hot dogs and hamburgers this Fourth of July, here are some much healthier (and more flavorful) grilled favorites of mine.
Grilled chicken sausage with mixed vegetables
- Chicken sausage cut into bite-size pieces (I usually buy al fresco brand, they have a spinach and feta flavored sausage that’s really good. See here. Publix also carries their own brand of chicken sausage that is minimally processed and a good option as well.
- Veggies: for this recipe I used 1 zucchini, 1 summer squash, 1 red bell pepper, 1 package of portabella mushrooms and 2 small red potatoes. Cut all veggies to size you desire (I quarter mine).
- 2 tbsp olive oil, 1 tsp rosemary, 1/2 tsp garlic powder
Mix everything together and place in foil. Grill for 30-35 minutes, until potatoes are fully cooked. Tastes great with a glass of red wine with mixed summer berries for dessert. Yum!
Hawaiian Chicken Kabobs
For the marinade
- 1/2 cup pineapple juice
- 3 minced garlic cloves
- 1 tbsp lemon juice
- 1/3 tsp paprika
For the kabobs
- Chicken breast, cut into small pieces. For two people and a baby I used about 3/4 pound of chicken (we love leftovers…no-cook lunches!)
- Veggies: 1 sliced zucchini, 1 sliced summer squash, 1 sliced red onion, 1 sliced green pepper, 1 sliced red pepper, 1 pack portabella mushrooms (I left these whole)
After mixing the marinade ingredients together, put in a ziplock baggie with the chicken and marinade for at least 2 hours. Soak wooden skewers for about 10 minutes in water and then place one of each ingredient (chicken and veggies) on each skewer. Repeat if you have room. Grill for about 20-25 minutes. I like to serve this meal with grilled sweet potato fries and fresh pineapple. To make my sweet potato fries I slice a fresh sweet potato into a fry-shape and season with about 1 tbsp of olive oil and just a touch of garlic salt and pepper. I grill these on foil alongside the skewers. Delicious!
Fish tacos with mango salsa
I love Mexican food and this dish is my favorite, hands down. I used tilapia for the example in this blog post, but I use mahi-mahi sometimes too. Grouper would also taste amazing, but I haven’t tried it with this recipe yet.
For the fish (2 servings)
- tilapi or mahi-mahi filets
- 1 tbsp lime juice
- 1 garlic clove, minced
- 1 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- a pinch of cayenne pepper (this is optional- only if you like to add a little kick to it)
For the salsa
- 1 large mango, peeled, pitted and diced
- 1/4 red bell pepper, diced
- 1 tbsp minced red onion
- 1/4 avocado, diced
- 1 tbsp fresh cilantro, diced
- 1 small jalapeno pepper, minced
- 1 tbsp lime juice
- 1/2 tbsp lemon juice
Combine the seasoning ingredients for the fish and let sit in marinade for 20-30 minutes. Grill fish for about 3 minutes per side. Mix all salsa ingredients together. I like to serve on small corn tortillas with a Mexican slaw mixture (Dole makes this and it has kale mixed in and I’ve seen it at most grocery stores. Kroger also makes their own brand of this). I place the fish on top of the salad mixture and add the salsa on top of the fish. We like to eat our fish tacos with a couple tortilla chips and fresh guacamole. A margarita with fresh squeezed lime is the perfect addition to my favorite summer meal.