Honey Mustard Grilled Chicken

1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Amount Per Serving  Calories: 266 | Total Fat: 8.3g | Cholesterol: 70mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 266

Total Fat: 8.3gCholesterol: 70mgSodium: 618mgTotal Carbs: 22g    Dietary Fiber: 0.1gProtein: 24.7g

Healthy BBQ & Grilling Recipes: Grilled Tomato, Onion, and Bread Salad

2 red onions, sliced 1/2 inch thick8 plum (Roma) tomatoes, cored4 tablespoons olive oil, divided4 cups cubed Italian bread2 teaspoons dried thyme leavessalt and pepper to taste1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 inch slices1/2 cup shredded fresh basil3 tablespoons red wine vinegar2 tablespoons olive oilPreheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat. Amount Per Serving  Calories: 168 | Total Fat: 11g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Grilled Tomato, Onion, and Bread Salad

Servings Per Recipe: 8

Amount Per Serving

Calories: 168

Total Fat: 11gCholesterol: 0mgSodium: 156mgTotal Carbs: 15.7g    Dietary Fiber: 2gProtein: 2.7g VIEW DETAILED NUTRITION
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Main Dish Salads: Grilled Tuna Salad | Submitted By: Hank

20 ounces fresh tuna steaks, 1 inch thick3 tablespoons white wine3 tablespoons olive oil2 tablespoons red wine vinegar1/2 teaspoon chopped fresh rosemary1/2 teaspoon ground black pepper1/8 teaspoon salt1 clove garlic, minced6 cups packed torn salad greens1 cup halved cherry tomatoesPreheat grill for medium heat. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads. Amount Per Serving  Calories: 277 | Total Fat: 11.8g | Cholesterol: 64mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 277

Total Fat: 11.8gCholesterol: 64mgSodium: 151mgTotal Carbs: 5.5g    Dietary Fiber: 2.3gProtein: 34.9g VIEW DETAILED NUTRITION
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Gluten-Free Recipes: Grilled Rock Lobster Tails | Submitted By: Joe Nekrasz

1 tablespoon lemon juice1/2 cup olive oil1 teaspoon salt1 teaspoon paprika1/8 teaspoon white pepper1/8 teaspoon garlic powder2 (10 ounce) rock lobster tailsPreheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch. Amount Per Serving  Calories: 743 | Total Fat: 60.9g | Cholesterol: 170mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 743

Total Fat: 60.9gCholesterol: 170mgSodium: 2037mgTotal Carbs: 4.3g    Dietary Fiber: 0.5gProtein: 44.4g VIEW DETAILED NUTRITION
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Main Dish Fish and Shellfish: Grilled Shrimp and Apple Skewers | Submitted By: MOONROZE

3 tablespoons honey3 tablespoons olive oil1 tablespoon chopped fresh basil1 tablespoon strawberry jam1/4 teaspoon crushed red pepper flakes1 clove garlic, minced2 tablespoons red wine vinegar1 tablespoon lemon juice2 teaspoons white sugar2 Gala apples, cored and cut into eighths16 jumbo shrimp, peeled and deveinedWhisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes. Preheat an outdoor grill for medium-high heat. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side. Amount Per Serving  Calories: 307 | Total Fat: 11.5g | Cholesterol: 213mg Powered by ESHA Nutrient Database

Grilled Shrimp and Apple Skewers

Servings Per Recipe: 4

Amount Per Serving

Calories: 307

Total Fat: 11.5gCholesterol: 213mgSodium: 247mgTotal Carbs: 29.1g    Dietary Fiber: 1.8gProtein: 23.2g VIEW DETAILED NUTRITION
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These shrimp were so tasty! I don't like hot fruit, so I did not use the apples on the skewers, but didn't want to lose out on the apple flavor, so I added 1.5 T. of applesauce to the marinade (apple juice works, too), and used brown sugar instead of white. Let the shrimp marinate 2 hours, threaded them onto skewers, boiled the marinade 3 minutes to use for basting, and they were out of this world! I served them with garlic butter rice and sauteed zucchini.... delicious, delicious dinner! Was this review helpful? [ YES ]
23 users found this review helpful These shrimp were so tasty! I don't like hot fruit, so I did not use the apples on the... I didn't change anything about this recipe except to use hubby's homemade, roasted pepper hot sauce instead of red pepper flakes & to double the marinade, reserving half. I plated the spears, after grilling, on a bed of grilled asparagus spears & drizzled the skewers & the asparagus w/ the reserved marinade. You're going to need extra sauce to drizzle on the skewers (they weren't nearly as flavorful w/out it) so you might as well grill up some asparagus, because it's wonderful on it as well. I started the meal off w/ grilled, prosciutto-wrapped figs w/ a balsamic reduction, Sweet Seductions (a drink recipe from allrecipes), the shrimp & apple skewers & asparagus & grilled corn (kept it very simple...just added butter & salt after grilling. The buttery/salty flavor was a great complement to the sweet/tangy flavor of the shrimp & apples). Homemade spritz cookies for dessert. We were still raving about dinner over coffee this morning! Thansk for an outstanding recipe, MOONROZE! Was this review helpful? [ YES ]
13 users found this review helpful I didn't change anything about this recipe except to use hubby's homemade, roasted pepper hot... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Meatless Main Dishes: Grilled Mediterranean Vegetable Sandwich | Submitted By: Chris M.

1 eggplant, sliced into strips2 red bell peppers2 tablespoons olive oil, divided2 portobello mushrooms, sliced3 cloves garlic, crushed4 tablespoons mayonnaise1 (1 pound) loaf focaccia breadPreheat oven to 400 degrees F (200 degrees C). Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool. Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving. Amount Per Serving  Calories: 356 | Total Fat: 14.8g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Grilled Mediterranean Vegetable Sandwich

Servings Per Recipe: 6

Amount Per Serving

Calories: 356

Total Fat: 14.8gCholesterol: 3mgSodium: 500mgTotal Carbs: 48.3g    Dietary Fiber: 5.5gProtein: 9g VIEW DETAILED NUTRITION
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Reviewed on Nov. 5, 2003 by MANDT2    This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the grilled veggies I used a sliced Portabello mushroom, fresh green pepper, Walla Walla sweet onions, and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted, as described in the recipe, except that I used an olive oil spray (quicker and easier than brushing with oil). The sliced onion and pepper were quickly stir fried in a non-stick pan, also lightly coated with an olive oil spray. I used low-fat mayo, to round out this healthy and delicious sandwich. (I was skeptical about whether I'd like grilled eggplant, but found it was fabulous). Give this sandwich a try, and it will make a believer of you, too! Was this review helpful? [ YES ]
25 users found this review helpful This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I...

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Low Glycemic Impact Recipes: Easy Grilled Chicken Teriyaki | Submitted By: prissycat

4 skinless, boneless chicken breast halves1 cup teriyaki sauce1/4 cup lemon juice2 teaspoons minced fresh garlic2 teaspoons sesame oilPlace chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often. Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Amount Per Serving  Calories: 240 | Total Fat: 7.5g | Cholesterol: 67mg

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