Side Recipes

Ingredients:

1/2 cored, diced red apple
1/4 cup chopped onions
1/4 cup sliced celery
2 2/3 tablespoons seedless raisins
1/4 teaspoon poultry seasoning
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1 teaspoon margarine
1 1/2 cups cooked brown rice, cooked in apple juice
2 2/3 tablespoons rice bran
2 2/3 tablespoons slivered almonds, toasted
2 tablespoons apple juice

Preparations:

Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Cook until thoroughly heated.

Makes 2 Servings.

Garlic Corn on the Cob

Ingredients:

1/3 teaspoon lemon zest
1/3 clove garlic, minced
2 teaspoons soy sauce
pepper
1 1/3 tablespoons olive oil
6 fresh corn ears, husked

Preparations:

Combine all ingredients and marinate overnight. When ready to grill wrap corn ears in foil and grill for 30 minutes.

Makes 2 Servings.

Grilled Asparagus With Lemon

Ingredients:

2 tablespoons fresh lemon juice
1/2 tablespoon extra-virgin olive oil
2 teaspoons lemon pepper
8 to 12 asparagus spears

Preparations:

Combine all ingredients in a zipper sealed bag. Shake to mix thoroughly. Let sit in refrigerator for two hours. When ready, cook on indoor or outdoor grill until asparagus spears are crisp-tender.

Makes 2 Servings.

Grilled Lemon Potatoes

Ingredients:

2 russet potatoes, halved lengthwise
1/2 cup lowfat margarine, melted
2 tablespoons lemon juice
1 1/2 teaspoons reduced sodium lemon pepper
1/8 teaspoon garlic powder

Preparations:

Deeply score cut sides of potatoes, using a sharp knife. Cover skinside with foil. Combine remaining ingredients; brush cut sides with margarine mixture. Grill potatoes, cut side up, 5 to 6 inches from medium coals 40 minutes, basting with margarine mixture every 10 min. Turn potatoes and grill 10 minutes. Turn potatoes and baste with remaining margarine mixture. Grill 10 minutes.

Makes 4 Servings.

Grilled Marinated Vegetables

Ingredients:

8 zucchini, halved lengthwise
8 squash, halved lengthwise
4 red bell peppers, quartered lengthwise
8 mushrooms

Zesty Lime Marinade

1/2 cup bottled lime juice
1/2 cup water
1/2 teaspoon seasoned pepper
1/2 teaspoon celery seeds
1/2 teaspoon garlic powder

Preparations:

Arrange all vegetables in glass baking dish. Combine all marinade ingredients in a separate bowl. Pour marinade over vegetables. Let stand 30 minutes at room temperature.

Prepare barbecue (high heat). Remove vegetables from marinade. Grill until golden, turning frequently with tongs, about 10 minutes. Transfer to platter. Season with salt and pepper and serve.

Makes 2 Servings.

Grilled Peaches And Berries

Ingredients:

large ripe peaches
blueberries
brown sugar
lemon juice

Preparations:

Wash, peel and halve the peaches and remove the pit. Place each half on a double thickness of heavy-duty aluminum foil. Fill peach halves generously with fresh or frozen blueberries. Sprinkle 2 teaspoons brown sugar and 1 teaspoon lemon juice on each. Wrap securely. Cook on grill 18-20 minutes, turning once. Serve right out of the foil. Allow 1/2 peach per serving.

Grilled Peppers and Apples

Ingredients:

3/4 pepper
3/4 apple
1 1/2 teaspoons oil
1/4 teaspoon onion powder
1/8 teaspoon rosemary leaves, crushed
1/16 teaspoon garlic powder
1/16 teaspoon salt
1/16 teaspoon black pepper

Preparations:

Cut apples and peppers in wedges and toss them with all ingredients. Broil or grill the tossed apples and peppers 15 minutes.

Makes 2 Servings.

Grilled Summer Vegetables

Ingredients:

1 small zucchini, cut in 1/2" slices
1 small yellow squash, cut in 1/2" slices
1 medium onion, cut 1/2" slices
1 red, green, or yellow bell pepper, cut in 2" pieces
2 roma tomatoes, quartered
4 ounces fresh button or shiitake mushrooms, cut or whole
Italian dressing or teriyaki sauce

Preparations:

Combine all vegetables in a bowl. Toss with dressing or teriyaki sauce. Marinate 5-10 minutes. Grill on a vegetable grill topper or in a fish basket over hot coals for 5-10 minutes. Serve immediately.

Makes 2 Servings.