MINNEAPOLIS (WCCO) – We are approaching one of the busiest grilling holidays of the year – the Fourth of July! But fun with friends and family at a barbecues full of burgers, chips and cookies can have consequences on our waistlines.
Danette Steinwell from Medifast Weight Control Centers joined WCCO with healthy alternatives for the grill.
Grilled Ahi Tuna Salad
4 fresh Ahi Tuna steaks
1 tablespoon Vegetable oil
½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoon Coriander
Brush tuna steaks with oil on both sides. Combine spices and rub onto tuna steaks. Grill over medium-high heat, 3 to 5 minutes per side. Tuna should be slightly pink on the inside. Remove and let stand for 5 minutes. Cut into ¼ inch slices.
3 cups Arugula
3 cups Jicama (about 1 medium), peeled and cut into matchstick sized pieces
Toss into a large bowl.
5 Tablespoons Olive Oil
3 Tablespoons Fresh Lime Juice
1 ½ Tablespoons White Vinegar
1 ½ teaspoons Red Onion, chopped
1 cup Cilantro
Whisk vinegar and lime juice together in a small bowl. Stir in cilantro and onion.
Top salad greens with the slices of tuna. Serve with the lime dressing.
Grilled Balsamic Chicken Kabobs with Honeydew Melon
4 boneless chicken breasts cut into 1 inch pieces
2 red bell peppers cut into 1 inch pieces
1 medium onion cut into 1 inch pieces
2 medium Zucchini cut into 1 inch pieces
2 cups Honeydew melon cut into 1 inch pieces
1 teaspoon Thyme, dried
½ teaspoon Black pepper
Dash of salt (optional)
For the glaze:
¼ cup Pure Maple Syrup
¼ cup Balsamic Vinegar
1 Tablespoon Vegetable oil
Place chicken, peppers, onion, zucchini and melon pieces onto skewers, alternating. Sprinkle skewers with thyme, salt and pepper. Set aside.
Whisk together maple syrup, vinegar and oil in a small bowl.
Place assembled kabobs onto grill over medium-high heat.
Baste with the maple syrup glaze.
Cook for 10 to 15 minutes, or until chicken is white in the center.
for more features.