From guest writer Jane Grates:
Acting parent for a fully grown up bearded man or a tattooed lady can he horrifying. I mean how I even start telling you on when to brush your teeth, how many tequila shots you should take, or even flush down the toilet when you are done with your business inside! Is that not downright appalling?
However, there is one thing I know I can never go wrong with, BBQ! Yeah, I SAID THAT.
With the Christmas season over, you may have committed to healthy eating right? But let’s be frank, BBQ is famous for its atrociously unhealthy eating line up. You may have ended in this purgatory and now the extra pound you gained are giving you a sleepless night.
All is not lost. BBQ can be low in calories, healthy, and finger licking good. Grilling has been proven to be a great way to cook meat without adding any fat and at the same time sizzling away the excess fat. Forget the greasy sausages – think outside the box. Also is a sweet gift for family members.
I have compiled a list of 5 days foolproof nuggets that may hold you in good stead once confronted by the myriad possibilities of BBQ eating.
Monday: Healthy Barbecued Pork Ribs
Ingredients
- 1 cup tomato sauce
- 4 lbs. pork ribs
- ½ Cup aged balsamic vinegar
- ¼ Cup olive oil
- ¼ Cup honey
- 1Tablespoon paprika
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- Salt to taste
- Pepper to taste
Preparation
- Marinate the pork ribs in the sauce making sure they are sufficiently covered.
- Warm the BBQ and put the ribs on the grill.
- Cook the ribs on both sides making that both sides are cooked
- Once the thermometer reaches 165 F remove the ribs from the grill
- Pour extra sauce and allow them to sit for 15 minutes working its way through the ribs
Tuesday: Chicken and Shrimp Skillet
Ingredients
- 1 lb. skinless chicken breast, deboned and cut into small cubes
- 2 Tablespoons garlic powder
- 1 Medium red bell pepper
- 2 Tablespoons ground cumin
- 1 Medium red bell pepper
- 1 Medium orange bell pepper
- 4 Limes
- 2 Tablespoons olive oil
- 1 Bunch fresh cilantro
- 1 lb. pre-cooked shrimp
- 4 chopped avocados
- Salt to taste
- Pepper as needed
Preparation
- In a plastic bag, combine the chicken, cumin bell peppers, garlic powder, squeezed lime juice, oil, and cilantro. Mix sufficiently.
- In the barbeque pan pour the plastic bag contents and cook for 30 minutes. Add the pre-cooked shrimps and cook for 10 more minutes.
- Transfer in a large bowl, add the avocado and sprinkle some lime juice.
- Indulge
Wednesday: BBQ Rosemary Sweet Potatoes
Ingredients
- 3 Large sweet potatoes (Peeled, washed and sliced)
- 2 Tablespoons olive oil
- 2 Tablespoons chopped rosemary
- 1 Tablespoon garlic powder
Preparation
- Peel and cut the potatoes into very thin slices.
- In a plastic bag place all ingredients in a plastic bag and thoroughly mix ensuring that the sweet potatoes are covered.
- Cover with aluminium foil and place the potatoes on the grill. Cook until they start to fall apart.
- Serve with your favourite gravy
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Thursday: Portobello Mushroom Burgers with lemon
Ingredients
- 1 Large portobello mushrooms
- 1 Tablespoons olive oil
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- 1/8 cup lemon juice
- 1 lemon Zest
Preparation
- Mix the mushrooms, oil, garlic powder, onion powder, lemon juice, and the lemon zest in a disposable plastic bag and shake to mix.
- Place on the BBQ pan until the mushrooms are soft.
- Assemble the burger with your favourite bun.
- You are good to hit the road.
Friday: Healthy Barbequed Carrots
- ½ Pound baby carrots
- ¼ Tablespoon black pepper
- ¼ Tablespoon onion powder
- ¼ Tablespoon garlic powder
- ½ Tablespoon olive oil
Preparation
- Mix all the ingredients in a plastic bag until properly mixed
- Spread an aluminium foil and place the carrots
- Cover with the grill lid and cook for 30 minutes
- Pierce with a fork to see whether they are ready
- Serve
BBQ moments are to live for. It’s simply from one adventure to another. And the magic is incomplete without doing experiencing it with family and friends in the backyard watching the sun go down. I hope the above recipes will come in handy in revolutionizing those magical moments.
I also don’t mind knowing what BBQ recipes blow your mind. Comment below and I will gladly go through them.
Writer’s Bio:
Jane Grates
Jane is the Cofounder of Sleeklens. During her career, she has traveled all over the world and have now decided to settle down in San Diego, California. She spends most of her time doing kitchen stuff reviews and owns several health and home sites such as Monica’s Health Mag, Jane’s Kitchen, Fishing Gadgets Hub, & GearWeAre.
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