Bikini BBQ

This weekend marks the unofficial beginning of summer and swimsuit season. You’ve worked hard to shed a few pounds this spring, and no barbecue is worth ruining that progress. So, instead of breaking the bank with burgers, sausages, and franks this weekend, how about some marinated veggie kabobs, grilled corn, and bean salad instead?

Veggie Kabobs: Rather than making them all colorful and pretty, separate the veggies and skewer them with their close relatives (peppers on one stick, tomatoes on another, mushrooms all together, etc.). All veggies cook at different rates, so this method will ensure that they’re all done perfectly. If you use wooden skewers, dip them in water first so they don’t start on fire. Once the veggies are done, toss them all together in a giant bowl with some low-fat italian dressing and let that sit for about 20 minutes.

Corn: Don’t shuck it! Toss it on the grill in it’s natural cooking bag and turn it a few times. It’ll take about 15 minutes to cook through and the outside will get good and dark. Test one cob to make sure the corn is cooked. Shuck and serve.

Bean Salad: Gather 3 cans of your favorite beans (i like black-eyed peas, dark red kidney beans, and pintos). Drain and rinse the beans. Toss them in a bowl with defrosted shelled edamame beans (green), and 1 diced tomato and yellow pepper. Pour on about 1/2 – 3/4 cup low-fat balsamic vinaigrette, and a touch of salt and pepper to taste. Stir, taste, and serve.

Too full for a burger now? Mission accomplished. You just saved yourself 500 calories and 25 grams of fat. Celebrate by putting your swimsuit on and turning on the sprinkler.

What healthy concoctions are you serving this weekend?

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