Tips for Healthy Grilling
Hot dogs and hamburgers are fine every now and then, but if you’re one of those families that likes to cook on the grill once a week or more, it’s a good idea to expand your repertoire to include meals that don’t involve mostly meat all the time. Here are some ideas:
- Try grilling fish whenever you can instead of red meat. Fish may be more expensive, but if it’s in your budget, consider making it a regular feature in your dinner routine. You can put thick fish fillets right on the grill. For the thinner, more delicate fish, wrap in aluminum foil. You can add lemon, herbs and vegetables to the foil as well. Be sure to cook the fish until it’s opaque at the thickest part.
- When you really want that burger taste, try veggie burgers instead of ground beef. There are plenty of varieties of these in the frozen food section of your grocery store. By the time you add lettuce, tomato, onion, ketchup, mustard or whatever else you like on a burger, you won’t even be able to tell that you’re not eating meat.
- When you still want meat, make shish kebabs. This is a way to have a good blend of meat and vegetables. Or try using scallops instead of meat. Green and red pepper, onion, zucchini, mushrooms and tomatoes are some of the vegetables you can use. But experiment with any other vegetables that come to mind.
- If you do decide to have hamburgers, make them smaller than you used to. Add portabella mushrooms for some extra bulk. And use whole grain bread or buns instead of white flour buns.
- When you do grill meat and poultry, trim the fat and skin, and turn frequently to avoid over-cooking. Don’t eat pieces that are charred and burned. Marinate ahead of time in low-fat salad dressing to make meats more tender and flavorful.
- For dessert, try grilling fruit. Peaches, pineapple, apricots—whatever you like.