sl - Guilt-Free Supper from the Grill
1. Preheat grill to 350° to 400° (medium-high) heat. Sprinkle both sides of steak with seasoning. Grill steak, covered with grill lid, 8 minutes on each side or to desired degree of doneness. Remove from grill, and cover steak with aluminum foil; let stand 5 minutes. Uncover and cut steak diagonally across the grain into thin slices. Serve with Radish Salsa. Garnish, if desired.
Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.
Note: Nutritional analysis includes 1/3 cup salsa, not garnishes.
1. Preheat grill to 350° to 400° (medium-high) heat. Brush 1 side of each bread slice with olive oil; sprinkle with Italian seasoning, salt, and pepper. Grill bread slices, seasoned sides down, covered with grill lid, 4 to 5 minutes or until toasted.
1. Preheat grill to 350° to 400° (medium-high) heat. Stir together olive oil and next 4 ingredients in a small bowl.
2. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Cut bulb in half vertically, and remove core. Cut bulb into 1/2-inch-thick slices.
3. Toss fennel, onion, and mushrooms with half of olive oil mixture, and place in a grill wok or metal basket.
4. Grill, covered with grill lid, 10 minutes over 350° to 400° (medium-high) heat. Toss tomatoes, zucchini, and yellow squash with remaining olive oil mixture. Add to grill wok or basket. Grill, covered with grill lid, stirring occasionally, 10 to 15 minutes or until vegetables are tender. Serve immediately.
Choose baby bananas (also known as Oritos, Lady Fingers, and Manzanos) or small bananas that are just ripe and still firm so they'll hold their shape on the grill. Pick any flavor of light ice cream or frozen yogurt.
1. Coat cold cooking grate of grill with cooking spray. Preheat grill to 300° to 350° (medium) heat.
2. Preheat oven to 350°. Place pecans in a single layer in a shallow pan. Place coconut in a single layer in another shallow pan. Bake pecans and coconut 7 to 8 minutes or until toasted and pecans are fragrant, stirring occasionally.
3. Peel bananas, and cut in half lengthwise. Coat bananas with cooking spray. Grill pineapple slices, covered with grill lid, over 300° to 350° (medium) heat 4 minutes on each side or until lightly caramelized. Grill banana halves 1 to 2 minutes on each side or until lightly caramelized.
4. Chop grilled pineapple. Arrange 2 grilled banana halves in each of 6 (8-oz.) banana-split dishes or other serving bowls. Scoop 1/4 cup vanilla ice cream and 1/4 cup chocolate frozen yogurt into each dish between banana slices. Top each with 1 Tbsp. Chocolate Sauce, 1 chopped pineapple slice, 2 tsp. pecans, and 2 tsp. coconut. Garnish, if desired. Serve immediately.
*3 regular bananas, peeled and quartered, may be substituted. Increase grilling time to 4 minutes on each side.
**Canned pineapple slices in juice, drained, may be substituted.
Note: If using a charcoal grill, place banana slices around the outer edge of grill to prevent burning. Watch them carefully as they will cook fast.
Note: Nutritional analysis includes about 1 Tbsp. Chocolate Sauce, not garnish.
1. Microwave chocolate and milk in a small microwave-safe bowl at HIGH 30 to 45 seconds or until chocolate is melted. Stir until mixture is smooth.
Note: For testing purposes only, we used CocoaVia Original Chocolate Bars.
1. Bring 4 cups water to a boil in a medium saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 10 minutes. Remove and discard tea bags.
2. Stir in honey. Pour into a 2-qt. pitcher; stir in 4 cups cold water and orange and lime wedges. Serve over ice.
Note: For testing purposes only, we used Bigelow Green Tea.
Flank Steak With Radish Salsa
Balsamic Grilled Veggies
Grilled Banana Splits
Slightly Sweet Tea
Get outside and enjoy this lightened menu that begins and ends on the grill. (Serves 6)
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