5 Must-Have Recipes at Your Next Cookout

Spring is in full bloom, signaling the time to uncover those grills and get ready for the great outdoors! Heading into summer, maybe you've got some plans to host a cookout or simply enjoy the unique flavors and textures that can only come from cooking on a grill. Whether you're planning to entertain a mob of people or it's just you and a furry companion, we've got 5 recipes that you won't want to miss out on! Each of these recipes are low in fat, low in carbs, and high in protein - making them as filling as they are healthy! Rather than give you 5 burger recipes or 5 chicken recipes, we've got a sampling from all of our favorite cookout foods - kabobs, burgers, vegetarian mains, a sweet & spicy dip, and even a recipe for the oven in case you just happened to forget to pick up more propane for the grill. Try just one or try them all - there's something for everyone to enjoy here!

GRILL PICK - Shrimp & Chicken Skewers

Ingredients:

• 1/2 pound chicken breast, cubed
• 1/2 pound shrimp, deveined & peeled
• 6 oz. mushrooms
• 4 oz. zucchini, sliced 1/2 inch thick
• 6 oz. combined: sliced peppers, cherry tomatoes, or your favorite veggies
• 1/4 C. olive oil mixed with 1 TSPB Italian seasoning
• Bamboo or metal skewers (if using bamboo skewers, soak in water for 30-60 minutes)

Instructions:

1. Thread chicken, shrimp and vegetables onto skewers, and place your built kabobs in a large shallow baking dish. Pour and rub oil mixture over kabobs.
2. On a preheated grill, cook kabobs for about 15 minutes, turning every few minutes. Veggies should be tender and the chicken should be cooked through.

This recipe serves 4.

BURGER PICK - Ranch Burgers

Ingredients:

• 1 pound ground turkey breast
• 1 egg
• 1 C. cooking oats or 12 Melba toasts, crushed
• 1 packet dry ranch seasoning

Instructions:

1. In a large mixing bowl, combine all ingredients until evenly mixed (use your hands if you need to). Shape into 4 patties.
2. On a preheated grill, cook patties for 10-12 minutes, turning once halfway through. 
3. You can serve this burger on a bun with your favorite toppings or for those looking to cut carbs, this burger is perfect over a bed of lettuce with light ranch dressing!

This recipe serves 4.

OVEN PICK - BBQ Chicken Breasts

Ingredients

• 1 pound chicken breast
• 2 packets MRC Tomato Basil Soup protein powder
• 1/2 C. apple cider vinegar
• 2 tsp. lemon juice
• 2 pkg. zero calorie sweetener
• 1/2 C. hot to boiling water
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. chili powder
• For garnish: diced green onion and parsley

Instructions

1. Preheat oven to 350 degrees F. Spray a baking dish or 9x13 casserole dish with cooking spray. Arrange chicken breasts in a single layer in the baking dish.
2. In a blender, mix together Tomato Basil Soup powder, vinegar, lemon juice, zero-calorie sweetener, boiling water, and spices. Carefully pour over chicken breasts and bake in oven for 25-30 minutes until cooked through.

VEGETARIAN/VEGAN PICK - Curry Portabellas & Peppers

Ingredients

• 1/2 C. olive oil
• 6 cloves garlic, minced
• 1/4 tsp.each: sea salt, black pepper
• 4-6 large Portobello mushroom caps (or about a dozen mid to small caps)
• 1/2 large yellow onion, diced
• 1 colored bell pepper, diced
• 1 C. frozen corn, thawed
• 2 TBSP diced ginger
• 1 TBSP each: curry powder, cumin
• 2 tsp coriander 
• 1/4 - 1/2 C. water
• 1 bunch of cilantro, chopped

Instructions

1. Wash portobellos and remove gills. In a small bowl, combine olive oil, garlic, salt, and pepper. Rub portobellos all over with the mixture and set aside.
2. Heat a skillet over medium heat and spray with cooking spray. Add the onions, peppers, and corn. Stir occassionally, cooking for about 5-7 minutes until everything is warm and the peppers and onions are beginning to soften. Add the spices and stir, cooking for another minute until fragrant. Add the water, stir, and let cook for a few minutes until all of the water has mostly evaporated. Remove from heat and set aside.
3. On a preheated grill, place the oiled portobellos on the grill, cooking for about 5 minutes on each side. Remove from the grill and divide the pepper and onion mixture evenly among the portobello caps. Return to the grill for another couple of minutes to re-warm everything through. Top with chopped cilantro and enjoy.

This recipe serves 4-6. 

DIP PICK - Sweet & Spicy Pineapple Dip

Ingredients:

• 1 1/2 C. low-fat Cottage cheese
• 1 ripe pineapple
• 1-2 TBSP hot sauce
• 1/4 - 1/2 tsp. Sea salt
• For garnish: paprika

Instructions:

1. Cut whole pineapple (including the top) in half lengthwise. Carve out the insides, leaving about 1/2 inch of the insides in tact. Dice carved out pineapple, strain excess liquid through a seive or cheesecloth, and set aside.
2. In a blender, combine the cottage cheese and hot sauce until smooth, adding more hot sauce as needed to suit your taste preferences. Combine this mixture in a bowl with the strained pineapple and mix, adding salt to taste.
3. Fill hollowed-out pineapple bowls with the mixture, sprinkle paprika overtop, and enjoy with a spoon or vegetables as dippers!