This weekend is Memorial Day — a time to pay tribute to our veterans and to celebrate with friends and family. For a lot of us, it also kicks off the summer grilling and party season. Registered Dietitian Katie Francisco from Mercy Health shares some healthier menu ideas to inspire you to think beyond the traditional hamburgers and hotdogs for your holiday feast.
Recipes
Grilled Portobello Pizza
Serves: 4
Ingredients
- 4 portobello mushrooms
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- Pinch of salt
- 2/3 cup tomato sauce
- 1/2 cup fresh spinach, chopped
- 1/2 cup low-fat cheddar cheese
- 1/4 tablespoon basil, chopped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. OR Preheat Grill and line grates with aluminum foil.
- Remove the stems from each mushroom. Using a spoon, clean out the darker gills from the inside of the mushrooms.
- In a bowl, whisk together the olive oil, crushed garlic, salt and oregano. Place the mushrooms on the baking sheet and gently brush with the garlic oil mixture. Bake or grill for 5 minutes.
- After 5 minutes, remove the mushrooms from the oven/grill and top with tomato sauce, spinach and cheese. Place back in the oven or grill (low heat) for 15 minutes or until the cheese has melted.
- Before serving, top with fresh basil.
Per one pizza: 153 cal, 6 g fat (1 g sat), 15 g carbs, 5 g fiber, 13 g protein
Grilled Eggplant & Tomato Stacks
Ingredients
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1 medium eggplant ( ¾-1 pound), cut into 6 rounds about ½ inch thick
- ½ teaspoon sea salt, divided
- 2 large beefsteak tomatoes, each cut into 3 slices about ¾ inch thick
- 4 ounces fresh mozzarella, cut into 6 thin slices
- 6 fresh basil leaves
- 1 tablespoon balsamic vinegar
- ¼ teaspoon freshly ground pepper
Directions
- Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
- Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with ¼ teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
- Top each eggplant slice with a slice of tomato, a slice of mozzarella and a basil leaf.
- Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining ¼ teaspoon salt and pepper.
*Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.
Beet Berry Salad
Ingredients
Vinaigrette*
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon finely chopped fresh rosemary
Salad:
- 2 cups spinach
- 1/4 cup strawberries
- 1/4 cup blueberries and blackberries
- 1/2 cup thinly sliced raw beets
- 3/4 ounce crumbled goat cheese
- 1 1/2 tablespoons chopped toasted walnuts
Instructions
- Wisk together Vinaigrette ingredients; set aside.
- Combine spinach, beets and berries.
- Sprinkle with cheese & nuts.
- Top with dressing & Enjoy!
Watermelon Fruit Pizza
Ingredients
- ½ cup low-fat plain yogurt
- 1 teaspoon honey
- ¼ teaspoon vanilla extract
- 2 large round slices watermelon (~1 in)
- ⅔ cup sliced strawberries or Raspberries
- ½ cup halved blackberries or blueberries
- 2 tablespoons fresh mint leaves
Instructions
- Combine yogurt, honey and vanilla in a small bowl.
- Spread ¼ cup yogurt mixture over each slice of watermelon. Cut each slice into 8 wedges. Top with strawberries, blackberries and mint.
Recipe modified from Eatingwell.com
Red White and Blue Frozen Yogurt Bark
Ingredients
- 3 cups fat free yogurt
- 1/2 cup honey
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Instructions
In a medium bowl, combine the yogurt and honey until well combined. Using a spatula, fold in the white chocolate chips.
Line a cookie sheet with foil or parchment paper. Pour the yogurt mixture evenly over the cookie sheet, smoothing with your spatula. Evenly distribute the raspberries and blueberries over the top of the yogurt mixture.
Put in the freezer and chill for at least 2 hours. Break into large pieces to serve. Serve cold and keep in freezer or on ice.
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