When attending BBQ’s you have to work with what is served, but when you are hosting a barbecue you can serve a healthy meal while keeping your guests happy with these recipes!
Instead of serving conventional chips make your own pita chips!
Homemade Pita Chips:
Begin with two packages of whole-wheat pitas. Start by cutting off the edges so that the pocket separates into two thin pieces. Then cut them into triangles. Once you have cut them all spread them out on cookie sheets. Preheat the oven to 350 degrees. While the oven is preheating make your seasoning. Combine the following:
1 tbsp finely ground dried basil
½ tsp fine ground black pepper
2 tbsp Parmesan cheese
Spray the pita triangles lightly with a can of oil spray like President’s Choice Blue Menu canola oil. Then sprinkle on your seasoning. Place the cookie sheets in the oven for about 5 minutes and check on them frequently since all ovens vary.
Serve with salsa, avocado dip, and black bean dip. Make your own avocado dip by mashing ripe avocados and adding 1 teaspoon of lemon juice per mashed avocado to prevent browning. Make your own black bean dip by blending a can of black beans and adding garlic powder and ground pepper to taste.
Roasted Potatoes:
Boil new mini red potatoes or diced large red potatoes. Full cook them so all you are doing is browning them on the barbecue. Place the cooked potatoes on a sheet of tinfoil. The seasoning recipe below is adequate for 1 quart of potatoes.
Combine the following for your seasoning:
2 tablespoons of olive oil
1 teaspoon Cajun spice
2 cloves of garlic finely chopped
½ small onion finely chopped
Paint the seasoning over the potatoes and fold the foil around them to create a pocket that can be flipped without leaking. Roast the potatoes on the barbecue for about 15 minutes flipping them occasionally.
Whole-wheat pasta salad:
½ pound cooked whole-wheat pasta of your choice
¼ cup vinegar
½ cup vegetable oil
½ an onion chopped fine
1 cup chopped cucumber
1 cup chopped carrots
1 cup cubed cooked chicken, or chunky tuna (or put in extra veggies)
3 sun-dried tomatoes chopped fine
1 clove of garlic minced
¼ teaspoon dry mustard
¼ teaspoon salt
In a small bowl mix the vinegar, vegetable oil and spices. In a larger bowl mix the pasta, vegetables, and meat or fish if you are using any. Pour the now mixed vinegar, vegetable oil, and spices over the salad and toss. Put it in the refrigerator for an hour or more before serving.
Make a vegetable tray with your own dip made with 1% sour cream and 1 tablespoon of Greek seasoning with no salt added.
Modified Greek Salad:
3 romaine hearts torn into bite size pieces
1 pint grape tomatoes (these are great because if someone does not like tomatoes they are easily picked out)
½ cup shredded carrots
½ of 1 English cucumber diced
1 small red onion sliced into small rings
½ cup cubed feta cheese
greek dressing
Spinach Salad:
1 bag of baby spinach
½ cup shredded carrots
½ of 1 English cucumber diced
½ cup cubed feta cheese
½ cup walnut halves
1 pint of raspberries
balsamic dressing
Serve with fresh grilled salmon and boneless skinless chicken breasts.
Enjoy!
