Whether the grill is on the backyard patio or outside the camper in a seasonal park and recreational area, the taste of barbecued food is one of the highlights of outdoor living.
This week’s recipes offer ideas for preparing some wonderful outdoor meals.
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Barbecued Chicken on a Stick
- 1 lb. fat-free chicken tenders, cubed
- 2 cups bread crumbs
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. oregano
- 1/2 cup lemon juice
- 1/2 cup fat-free shredded Parmesan cheese
- 1/2 cup fat-free Italian salad dressing
Place chicken cubes in a medium bowl.
In a small bowl, combine bread crumbs with garlic and onion powders and oregano and mix well.
Add 1 cup of the crumb mixture, lemon juice and cheese to the chicken. Pour in enuogh Italian dressing to coat the chicken. Mix thoroughly. Cover and refrigerate overnight.
Next day press crumb mixture into the chicken and then thread the chicken onto treated wooden skewers and pack tightly. Roll skewers in remaining crumbs.
Prepare a medium hot fire and lightly spray grill with non-fat spray. Place skewers on grill for 10-15 minutes, until bread crumbs are golden brown and chicken is cooked through.
Rotate skewers halfway through cooking to prevent bread crumbs from burning.
Slide chicken off skewers and serve with honey mustard, barbecue sauce or pasta sauce. Serves 4.
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Curried Turkey Burgers
- 1 lb. ground turkey
- 1 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 cup bread crumbs
- 3 tsps. curry powder
Prepare a hot grill and lightly spray it with non-fat cooking spray.
Combine all ingredients in a large bowl and mix well. Shape mixture into 4 evenly-sized patties, about 1/2 inch thick.
Place patties on grill and cook 4-5 minutes per side until meat is no longer pink and is cooked through. Patties may also be cooked indoors in a conventional oven.
Serve with a salad and roasted vegetables.
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Grilled Cod Packets
- 2 lbs. cod fillets
- salt and pepper to taste
- 1 tsp. dried parsley
- 1/4 cup dry vermouth
- 1 tbsp. lemon or lime juice
Prepare a medium fire and spray grill lightly with non-fat spray.
Lightly spray large rectangle of heavy duty foil with non-fat spray.
Sprinkle fillets on both sides with salt, pepper and parsley. Roll up jelly-roll fashion, seam side down, on the prepared foil.
In a small bowl, combine vermouth and lemon or lime juice and mix until blended. Pour mixture over fillets.
Cover fish with another layer of foil and seal edges to form tight packet. Place packet on grill and cook, turning occasionally, for 20-25 minutes until fish flakes easily and is opaque throughout. Serves 6.
Serve with grilled potatoes and vegetables.
Joyce Walter can be reached at [email protected]
