FRIDAY FARE - Healthy Barbequed Desserts

It's been awhile since I posted some yummy, healthy recipes here on the blog.  Today, because I'm in a grillin' mood, I thought I'd post some grilled dessert recipes.  Grilled desserts, you ask??  Yep - check 'em out...

Barbequed Peaches

Ingredients

2 firm, ripe freestone peaches, halved and pitted
4 tablespoons barbeque sauce

Directions

1.  Preheat grill for medieum heat and lightly oil the grate.
2.  Slice flesh-side of peach halves diagonally about 1/4-inch deep, twice in each direction
3.  Drizzle flash-side of each peach half with barbeque sauce; brush sauce for an even coat.
4.  Place peaches, flesh-side up, on the grill.  Cook until barbeque sauce bubbles slightly and peaches are a little softer than when you put them on the grill, 7 to 10 minutes.

Extra Simple BBQ Bananas

Ingredients

2 bananas
4 scoops of vanilla ice cream
1 teaspoon chopped fresh mint (optional)

Directions

1. Place whole, unpeeled bananas on grill, turning occasionally until the peel is blackened.  Remove stems and skin.
2.  Slice bananas, and serve over vanilla ice cream with mint garnish.

Serving suggestion:  Try slicing the banana in half lengthwise, then grill it flesh side down.  Peel after, top on vanilla frozen yogurt, drizzle with honey and sprinkle with granola. Yum!

Barbequed Pineapple

Ingredients

1 fresh pineapple
1/4 cup rum
1/4 cup brown sugar
1 T. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. ground cloves

Directions

1.  Peel the pineapple and, leaving it whole, cut out the center core.  Slice into 8 rings, and place them in a shallow glass dish or resealable plastic bag.  In a small bowl, mix together the run, brown sugar, cinnamon, ginger, nutmeg, and cloves.  Pour marinade over the pineapple, cover, and refrigerate for 1 hour, or overnight.
2.  Preheat grill for high heat.  Lightly oil grate.
3.  Grill pineapple rings 15 minutes, turning once, or until outside is dry and char marked.  Serve with remaining marinade.

Serving suggestion:  you can replace the rum and sugar with fruit juice!

FRIDAY FARE: Healthy Recipe - Grilled Vegetable Salad....

Guest blogger, Shannon Stahura, shares the following recipe...

"The zucchinis are starting to peak and the yellow squash is sure to follow. It's almost time for the harvest! Here is a unique recipe to help you utilize your fresh garden produce and get your recommended daily servings of veggies."

Grilled Vegetable Salad

Ingredients:

1 yellow squash
1 medium zucchini
1small red onion
1 small eggplant
1 sweet red pepper
3 roma tomatoes
3 TB balsamic vinegar
3TB soy sauce
3 TB olive oil
1 tsp dried oregano
1/2 tsp dried rosemary
1/3 cup sour cream
1/3 cup mayo or mayo substitute
1/4 2% milk
3 TB ranch salad dressing mix
1/2 tsp garlic salt
1/4 tsp pepper
1/2 cup crumbled feta
spring mix salad greens

Directions:

1. In a large bowl, combine vinegar, soy sauce, olive oil, oregano and rosemary
2. Cut veggies and toss in marinade. Set tomatoes aside and toss separately.
3. Put veggies on a grilling tray. If you don't have one, poke holes in a foil pan and set on medium heat on the grill. Grill 10-12 minutes until vegetables are tender stirring occasionally. Add tomatoes the last 3 minutes.
4. In a separate bowl mix sour cream, mayo, milk, ranch packet, garlic salt and pepper.
5. Place salad greens on a plate and top with grilled veggies, dressing, feta and serve.

FRIDAY FARE: Healthy Recipes - Chicken Marinade and Grilled Veggies

Guest blogger: Shannon Stahura...

I have two rules for summertime... eat more fresh veggies and don't cook in the kitchen! I love grilling! I'm not a pro, but by following a few easy steps I can usually make a tasty meal and the kitchen stays clean. Try these out. They are fast, easy and taste great.

Chicken Marinade

Ingredients

1 lb boneless skinless chicken breasts
2/3 cup light zesty Italian salad dressing
1/3 cup of lite barbecue sauce

*for a different taste try substituting 1/3 cup of Worcestershire sauce or soy sauce in place of the barbecue. They all taste great.

Directions

1. Mix Italian dressing and barbecue sauce and marinate chicken for at least one hour. (I like to cut the breasts into thirds so they cook faster)
2. Scrape grill clean, heat if for about 5 min, and then oil or spray it to create a non-stick surface.
3. Grill chicken for about 5 minutes on each side. Baste the last 5 minutes. If you left the breast whole it will take longer.

Veggies on the Grill

After you have your meat going, add your side dishes to the grill. Some of my favorites are asparagus, yellow squash and zucchini as pictured . For the asparagus use a grilling tray and for the squash, cut it lengthwise and lay it right on the grill. Just drizzle some olive oil over the veggies and sprinkle with salt and pepper, a little garlic salt or your favorite seasonings. Grill until desired tenderness is reached. This usually takes about 5-10 minutes. Serve with fruit and eat outside!