Friday, September 10, 2010

Fire up the grill without the calories


The weather here in Atlanta has been gorgeous (to me, anyway) lately. So to celebrate the end of summer, some slightly cooler temperatures, the beginning of a new college football season and a friend's newly constructed backyard patio, I'll be attending a BBQ tomorrow afternoon. Yes, I know...barbecues are NOT the best for the waistline. I should know - I've attending plenty of them this year. But there is a way to enjoy the festivities without tripling your daily intake of fat and calories.
Here are some tips, courtesy of www.sucralose.org:

Choose your marinades wisely. Using sauces such as Worcestershire, Chile, Soy, or light Italian dressing in place of salt or heavy sauces will add a lot of flavor with a few calories. If you are looking to flavor with spices, try garlic, onion powder, or chili powder. If sweet taste is what you are going for add a little fruit juice to the marinade. This will add a sweet taste while also tenderizing the meat. Also, a low-calorie sweetener such as sucralose can help sweeten a marinade without the added calories.
Think beyond just meat. Barbeques don’t have to be a meat lover’s paradise. Try one of the sauces/seasonings listed above on steak or chicken skewers. In between each piece of meat, add pineapple, mushrooms, peppers or any other fruit or vegetable you and your family or friends enjoy. Cut the veggies into sizes that will cook well on the grill and then grill them for about 8 to 10 minutes. If you like seafood, shrimp or fish could be a great option for grilling whole or making into skewers.
When grilling chicken, make sure you remove all the skin. The skin of the chicken is where most of the saturated fat is found so removing the skin will remove this unwanted fat as well. If you are a chicken skin lover consider this: 4 ounces of grilled chicken breast with skin contains 8.8 grams of fat and 2.5 grams of saturated fat 4 ounces of grilled chicken breast without skin contains 4 grams of fat and 1.2 grams of saturated fat. Be sure to take the skin off before adding the marinade so you don’t lose the flavor along with the skin. When cooking other types of meat be sure to choose the leanest cuts possible and trim additional fat before cooking.
Portion distortion is still a problem on the grill. If you are making skewers, cut the meat in small pieces with loads of vegetables in between. If you are making burgers or steak, think “tapas” and cut them into smaller appetizer portions before cooking. For every piece of meat you have, try to have an equal amount of vegetable.
Traditional barbecues are centered on grilling meat, but don’t forget about the sides. Complement your meat with a healthful pasta salad made with whole wheat pasta and light Italian dressing. Or, going along with the tapas theme, make some mini appetizers such as bruschetta, hummus with olive oil and whole wheat pita, low fat artichoke dip, or a veggie tray. Take advantage of the delicious fruits in season and provide a fruit tray and a yogurt dipping sauce sweetened with sucralose for a low-calorie dessert that is sure to satisfy all your guests!

Hope these tips help at the next backyard gathering.

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