Bank Holiday BBQ Recipe

The long weekend is here, the sun is shining, the BBQ is lit and you’re surrounded by your friends and family. What could be better? Well how about having low calorie food to serve at your bank holiday barbecue that tastes great and is guaranteed to keep you looking and feeling great.

Something light and easy to start with…

Moroccan Shrimp with Spinach

https://www.fitnessmagazine.com/recipe/vegetables/moroccan-shrimp-with-spinach/

You will need:

• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon cayenne
• Pinch ground allspice
• ¼ teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 10 ounces fresh baby spinach
• 3 tablespoons extra-virgin olive oil

Method:

1. Mix the coriander, cumin, paprika, cayenne, allspice and 1/8 teaspoon salt in a small bowl.
2. Place the shrimp in a large bowl and add in the spice mixture. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
3. In a large bowl, combine the spinach, oil and remaining salt. Divide the spinach and shrimp evenly among 15 by 12 inch sheets of heavy duty aluminium foil. Bring the edges of each sheet together and fold tightly to seal.
4. Heat the grill to medium high. Place the packets of shrimp on the grill and close the cover; cook until the spinach has wilted and the shrimp is opaque (about 5-7 minutes). Serve immediately.

This recipe contains 4 servings. 229 cal per serving.

And now for the main event…

Inside-Out Cheeseburgers

http://www.eatingwell.com/recipe/253087/inside-out-cheeseburgers/

It wouldn’t be a BBQ without a burger, and what’s better than a burger? A CHEESE BURGER! This recipe forms the burger around the cheese, rather than putting it on top of the burger, so none of it will melt off.

You will need:

• ¼ cup shredded Cheddar cheese
• ¼ cup shredded Gruyere cheese
• 1 pound 90%-lean ground beef
• 1 table Worcestershire sauce
• 1 ½ teaspoons paprika
• ¼ teaspoon freshly ground pepper

Method:

1. Preheat the grill to medium-high.
2. Combine the Cheddar and Gruyere in a small bowl.
3. Gently mix the beef, Worcestershire sauce, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties.
4. Mound 2 tablespoons of the cheese mixture on each of the 4 patties, leaving a ½-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
5. To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.)
6. Assemble the burger using buns and salad of your own choosing.

This recipe contains 4 servings and is 264 calories per serving.

 

Something delicious to end the BBQ…

Grilled Avocado with Fresh Tomato Salsa

https://www.fitnessmagazine.com/recipe/vegetables/grilled-avocado-with-fresh-tomato-salsa/

These avocado halves are the perfect way to finish a BBQ and are a refreshing, low calorie treat.

You will need:

• 2 avocados
• 1 large tomato, cored and cut into ½ inch cubes
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon finely chopped scallion
• 2 tablespoons finely chopped, seeded jalapeno
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon extra- virgin olive oil plus additional for grilling
• 1/8 teaspoon salt plus additional to taste

Method:

1. Halve the avocados length-wise; pit and peel. Slice a thin layer from the rounded bottom of each half so that it sits flat.
2. In a small bowl, combing the tomato, scallion, cilantro, jalapeno, lime juice, 1 teaspoon of oil and 1/8 teaspoon salt. You can add more salt to taste if you wish.
3. Heat the grill to high, and line it with foil if it’s needed. Brush the avocado halves lightly with oil; grill it on each side for 1 minute, until lightly charred.
4. Place the avocado halves on a serving plate and spoon the tomato salsa into the holes where the avocado pits used to be.
5. Serve immediately and enjoy.

This recipe makes 4 servings and is 141 calories per serving.

 

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