2022 Grilling Cookbook

NEW!

Now updated for the WW PersonalPoints™ program

year-round grilling 110 recipes for making everything from asparagus to s’mores on the grill

year-round grilling 110 recipes for making everything from asparagus to s’mores on the grill

VICE PRESIDENT, HEAD OF GLOBAL CONTENT & CREATIVE Amy Keller Laird GLOBAL CREATIVE DIRECTOR Tom O’Quinn EDITOR IN CHIEF Theresa O’Rourke FOOD DIRECTOR Sherry Rujikarn DESIGN DIRECTOR Liza Aelion EXECUTIVE FOOD EDITOR Lisa Chernick RECIPE DEVELOPER Ann Taylor Pittman NUTRITIONIST & RECIPE EDITOR Leslie Fink, MS, RD CONTRIBUTING FOOD EDITOR Janet Taylor McCracken CONTRIBUTING RECIPE EDITOR Jill Baughman CREATIVE PROJECT MANAGER Russell Mendoza COPY EDITORS Janet Kim, Scott A. Rosenberg SENIOR ART DIRECTOR Jaclyn Steinberg PHOTO DIRECTOR Darielle Smolian MANAGER, FOOD PHOTOGRAPHY Alex Lepe PRODUCTION DESIGNER Elfranko Wessels PHOTOGRAPHER Christopher Testani FOOD STYLIST Barrett Washburne PROP STYLIST Megan Hedgpeth ILLUSTRATOR Holly Parkin

© 2022 by WW International, Inc. Nothing may be reprinted in whole or in part without permission from the publisher.

Editorial and art produced by WW International, Inc., 675 Avenue of the Americas, New York, NY 10010.

The WW Coin logo, PersonalPoints, Points, and ZeroPoint are trademarks of WW International, Inc. SKU 61047 Printed in the USA

ON THE FRONT COVER Scallop and shrimp skewers with mojo sauce (page 186) SFI-01681

ADDITIONAL CREDITS Iain Bagwell (page 215) Alex Lepe (interior front and back covers) Con Poulos (pages 81, 111, 132, and 157) Tina Rupp (pages 74 and 237) Ann Taylor Pittman (pages 90 and 146)

ABOUT WW INTERNATIONAL INC.

WW (formerly Weight Watchers) is a human-centric technology company powered by the world’s leading commercial weight-management program. As a global wellness company, we inspire millions of people to adopt healthy habits for real life.

Through our comprehensive digital app, expert Coaches, and engaging experiences, members follow our proven, sustainable, science-based program focused on food, activity, mindset, and sleep. Leveraging nearly six decades of expertise in nutritional and behavioral change science, providing real human connection, and building inspired communities, our purpose is to democratize and deliver holistic wellness for all. To learn more about the WW approach to healthy living, please visit WW.com. For more information about our global business, visit our corporate website at corporate.ww.com.

EASY BBQ T-BONE STEAK, PAGE 140

FROM TOP: JAPANESE EGGPLANT WITH SCALLIONS AND GINGER, PAGE 57; MISO-GLAZED COD, PAGE 193.

contents INTRODUCTION

7

VEGETABLES

26

PIZZA and PASTA

82

CHICKEN and TURKEY

100

MEAT and PLANT PROTEIN

138

FISH and SEAFOOD

180

DESSERT

218

INDEX

242

5

CLOCKWISE FROM BOTTOM: GRILLED BUFFALO WINGS, PAGE 124; BLUE CHEESE CHICKEN BURGERS, PAGE 117; BBQ TURKEY BURGERS WITH GRILLED ONIONS, PAGE 134.

we’re fired up!

When you’re going for big flavor and low PersonalPoints™, nothing beats grilling. It delivers that delicious one-two punch, every time, all year long. Whether you’re outdoors or in the kitchen, using a grill pan or gas or charcoal, electric, kamado, you name it, this book is filled with the best recipes. We’ve chosen the most flavorful, beautiful dishes—from dips to desserts—that you can enjoy in any season.

Grilling can be simple or sophisticated, social or solo, and you can cook indoors for ease or outside to free up your stove for extra cooking—or to keep the heat out of the kitchen on a hot summer day! Before your food hits the grates, try one of our marinades or spice rubs. A high-heat sear delivers grill marks and caramelization, and longer cooking over lower heat adds smoky goodness to food. You can add even more layers of flavor with an easy salsa or dipping sauce. This book is loaded with delicious ideas. All together: Yum! From veggies for guacamole to phenomenal pizzas and pastas, the best burgers and steak, lightning-fast fish, and excitement-worthy chicken, to desserts like skillet cookies and cobbler that let you use your grill like an oven, this book makes room on the grates for everything. Fire up your grill and let’s cook!

7

TYPES OF GRILLS

FROM TOP: MEATBALL KEBABS, PAGE 153; CHICKEN AND SHRIMP SATAY, PAGE 130; SCALLOP AND SHRIMP SKEWERS WITH MOJO SAUCE, PAGE 186; LAMB, ARTICHOKE, AND PEPPER KEBABS, PAGE 174; BEEF AND BROCCOLI SKEWERS, PAGE 152.

GAS GRILLS These can be fueled by a direct gas line that connects your grill to your home’s gas line or a portable propane tank. People love gas grills for their ready-whenyou-are convenience; just turn it on and start cooking.

competitive BBQers, has been gaining popularity with backyard grillers. It’s all-natural, lights quickly, and burns hotter than briquettes. Charcoal also burns faster so it’s a more expensive option.

GRILL PANS This cookware comes in different sizes, shapes, and materials. Cast iron is very popular and durable; stainless steel and anodized aluminum are lighter-weight options that heat well but don’t hold high temperatures quite as well as cast iron does. All these types of pans can be used indoors on the stovetop (and in the oven), as well as outside on the grill, making them an excellent tool to have at your disposal.

OTHER GRILLS CHARCOAL GRILLS These rely on briquettes or lump charcoal to create smoke and heat. Briquettes are a combination of wood scraps, sawdust, and additives compressed into a recognizable pillow shape. Briquettes burn consistently for a fairly long time and are inexpensive and easy to find. Lump charcoal, which has always been popular with pit masters and

Though gas and charcoal are by far the most popular grill types, there are others out there. Here are a few you might encounter the next time you’re shopping for a grill.

ELECTRIC These come in many shapes and iterations. Electric grills can be for indoor or outdoor cooking; there are

9

countertop and freestanding models; and they’re a popular choice when grilling over an open flame isn’t an option— out on an apartment balcony, for example.

PELLET Also known as pellet smokers, these electric grills use wood pellets as a fuel source and are emerging as a solid choice. They deliver consistent, smoky heat via a convection-like heating system and can be used for traditional high-heat searing, as well as smoking, roasting, and even baking. One key benefit is the ability to set it and forget it for recipes that require a long cook time. Until fairly recently, pellet grills were primarily the domain of serious pit masters. Now the grills are manufactured more widely and becoming more popular.

KAMADO Another wood-burning style, these grills are usually made from ceramic so they retain heat incredibly well.

The most well-known kamado brand is the Big Green Egg. The kamado grill uses wood chips as fuel and is as equally good at high-temp pizza making and grilling as it is at slower cooking at lower temperatures.

INTRODUCTION

When choosing a grill, there are a few decisions to make.

For outdoor cooking, the most popular choices are gas and charcoal grills. There are others on the market, too, and we’ll talk about a few of those. And, of course, there are grill pans and other options for grilling indoors.

GEAR & GADGETS

MUST-HAVES BASIC GRILLING TOOL SET This should include a sturdy meat fork, spatula, and tongs—preferably all metal. (Rubber or plastic on the tips can melt over time and affect the longevity of a tool.)

GRILL BRUSH You need to clean your grill grates every time you use the grill, so expect to replace your brush every 3 months or so (as you would a toothbrush). Consider a bristle-free brush to prevent pieces of the brush breaking off and ending up in your food.

MEAT THERMOMETER An essential safety tool for checking the internal temperature of food.

There are numerous digital and analog versions on the market, including high-tech options that connect to your smartphone. (Wear gloves or mitts to protect your hands when inserting and removing the thermometer.)

WORTH CONSIDERING METAL OR WOODEN SKEWERS Get a set of these so you’re ready to make kebabs when the urge strikes. Flat skewers are always a good option because they prevent food from spinning around when you turn the skewers over on the grill.

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CHARCOAL CHIMNEY STARTER This is a tool for charcoal grills that lets you measure the quantity of coals, light and heat them easily and efficiently, and then pour them out onto the coal grate in whatever configuration you need. (The chimney is a hollow metal cylinder with a handle for pouring.)

SPLATTER SCREEN If you’re cooking on a grill pan, especially indoors, a splatter screen will contain grease splatter and minimize cleanup on the stovetop and surrounding area.

MESH OR PERFORATED BASKETS, SHEETS, AND PANS Use these when cooking vegetables (or meats) or any food that is cut into small pieces or has a shape that could easily fall through the grates. (Hello, asparagus.)

LONGER SPATULA AND WIRE-MESH FISH BASKET You’ll want these to turn

large fish and to make easy work of flipping fillets, steaks, and small whole fish.

WORKING WITH

w oode n s ke we r s Soak wooden skewers in water for 20 minutes before using them to keep them from burning on the grill.

INTRODUCTION

Before you start grilling, make sure you have everything you need.

HALIBUT WITH CHARRED TOMATOES, LEMONS, AND OLIVES, PAGE 199

LIGHT THE GRILL

DIRECT HEAT High-heat grilling and cooking directly over the heat source. Think searing and grill marks.

INDIRECT HEAT Grilling off to the side of the heat source at non-searing temperatures for a longer amount of time (usually 20-plus minutes).

TWO-ZONE COOKING A fancy term for a combination of direct heat and indirect heat. It’s a great way to grill when you’re cooking different foods that need time at different temperatures. You’ll set up one area for direct heat and another area for indirect heat.

Direct heat will get you those nice grill marks, and then you’ll use the cooler side of the grill to finish cooking.

GAS GRILLS Before preparing your grill for direct heat and indirect heat, preheat it first.

DIRECT HEAT Turn all the burners to the desired cooking temperature and you’re ready.

INDIRECT HEAT Turn off the burners directly below the grates where you’ll place food. Leave on the burners on either side of the cooking area and turn them to the desired temperature. Close the

INTRODUCTION

When recipes instruct you to prepare your grill for direct heat, indirect heat, or two-zone cooking, here’s what that all means.

lid to let the grill reach that temperature.

CHARCOAL GRILLS A general rule of thumb is the more coal you use, the higher the temperature of your fire.

If you’re using a charcoal chimney starter, add enough coals so it’s 50% full for a medium fire, 75% full for medium-high, and 100% full for a high fire. Light the coals and distribute them on the coal grate. After they’re covered with white-gray ash, you’re ready to cook.

DIRECT HEAT Spread the coals out into an even pile.

INDIRECT HEAT Move the coals to one or both sides of the grill, leaving an empty space below the area of the grate where the food will go. Keep in mind that because of the arrangement of the coals, and the particulars of your grill, you may need a different amount of coal for indirect heat than for direct heat.

GRILL PANS Use your stove or oven temperature settings to guide how you heat your pan. Do keep in mind that a grill pan needs ample time to properly heat up. To test if the pan is hot and ready, try this easy water test: Flick a few drops of water onto the surface of the pan, and if the pan is hot, the water will evaporate in 1 to 2 seconds.

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AN IMPORTANT DETAIL BEFORE YOUR FOOD HITS

t he he a t Always clean the grates.

After the grill is preheated and it’s nice and hot, brush the grates thoroughly with a grill brush (or a balled-up piece of aluminum foil that you can grab with grilling tongs) to scrub off any food debris that may be stuck on.

Then carry on.

INTRODUCTION

GRILL WITHOUT A RECIPE

JERK SEASONING

a few burgers, and maybe sliced zucchini and eggplant onto the grates without a recipe—we’ve got you covered. A brush of oil plus a sprinkle of salt and black pepper is great, but for those times when you want a little more flavor, we’ve pulled together some tried-and-true grill builders: rubs, marinades, quick glazes to brush on during cooking, and the best sauces for drizzling and dipping. You can mix and match as desired or improvise and adjust the herbs and spices to suit your palate.

CHOOSE THE RIGHT OIL High-heat cooking requires an oil with a high smoke point, meaning it can hold its own at high temperatures and not start smoking and breaking down. Oils with high smoke points include peanut, refined avocado, sunflower, and grapeseed. Our recipes call for spraying grill grates and grill pans with nonstick spray off heat for safety reasons. Many recipes also direct you to brush the food with oil or spray it with nonstick spray before putting it on the grates.

MAKE A SALSA AS YOU GRILL One of the very best tricks of all is to grill fruits like mango, pineapple, and peaches or nectarines alongside your main course and use them as building blocks in delicious, fresh salsas to accompany your food. We have plenty of recipes for salsas throughout this book, and we encourage

you to experiment with combinations of your favorite fruit, fresh herbs, spices, and citrus juice or vinegar to make salsas that suit your menu and your palate.

Rubs JERK SEASONING PR E P 1 0 mi n / NO CO O K / S E RV ES 4 0

NEW!

scan + track

No need to search the WW app for these recipes. Just aim your mobile device’s camera at a recipe’s code and tap the link that pops up to track your PersonalPoints™ for the recipe!

This dry rub replicates many of the flavors of the iconic Jamaican seasoning blend. The recipe will cover about a pound of chicken; you can easily double or triple it as needed.

1 tbsp each dried thyme and ground allspice 1 tsp each garlic powder, ground cinnamon, ground cloves, ground ginger, ground nutmeg, and onion powder ½ tsp black pepper ¼ tsp cayenne pepper

In spice or coffee mill (or using mortar and pestle), finely grind all ingredients. Rub blend evenly on 1 lb of chicken before grilling. Or store in airtight container for up to 6 months.

15

INTRODUCTION

When your grilling game plan is to keep things simple—toss a great steak,

INTRODUCTION

SERVING SIZE (1 tbsp) 20 Cal, 1 g Total Fat, 0 g Sat Fat, 4 mg Sod, 4 g Total Carb, 0 g Sugar, 2 g Fib, 1 g Prot.

BRISKET RUB PRE P 5 min / N O C O O K / SE RVES 8 1

This recipe makes enough for 3 pounds of brisket (or similar cut of meat). Also try it on steak or pork. Make a double batch so you’ll always be ready to go.

2 tbsp garlic powder 1½ tbsp smoked paprika 1 tbsp unpacked brown sugar 1 tsp chipotle chile powder 1 tsp each dried oregano and ground cumin

PERUVIAN CHICKEN MARINADE

1 tsp kosher salt

In small bowl, stir all ingredients. Rub blend evenly on 3 lb of brisket before grilling. Or store in airtight container for up to 6 months.

SERVING SIZE (1 tbsp) 16 Cal, 0 g Total Fat, 0 g Sat Fat, 253 mg Sod, 4 g Total Carb, 2 g Sugar, 1 g Fib, 1 g Prot.

too. The recipe makes enough for about 1½ pounds of ribs or other meat.

3 tbsp dark brown sugar 2 tbsp each garlic powder and onion powder

0

1 tsp ground cumin 1 tsp salt

PRE P 5 min / N O C O O K / SE RVES 6

1 tsp black pepper

Though we created this rub for ribs, we realized it’s perfect on chicken and flank steak,

PR E P 5 mi n / NO CO O K / S E RV ES 4

2 tsp each chili powder and paprika

RIBS RUB 2

PORK TENDERLOIN RUB

In small bowl, stir all ingredients. Rub blend evenly on 1½ lb of ribs before grilling. Or store in airtight container for up to 3 months.

SERVING SIZE (1 tbsp) 49 Cal, 0 g Total Fat, 0 g Sat Fat, 419 mg Sod, 12 g Total Carb, 8 g Sugar, 1 g Fib, 1 g Prot.

16

We also love this on pork chops and chicken. The recipe covers about 1 pound; double or triple it for a larger piece of meat.

1¼ tsp kosher salt 1 tsp each dried oregano, dried thyme, granulated garlic, ground coriander, and ground cumin

SERVING SIZE (1 tbsp) 33 Cal, 3 g Total Fat, 0 g Sat Fat, 582 mg Sod, 2 g Total Carb, 0 g Sugar, 0 g Fib, 1 g Prot.

SERVING SIZE (1½ tsp) 3 Cal, 0 g Total Fat, 0 g Sat Fat, 603 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 0 g Prot.

P RE P 5 mi n / NO CO O K / S E RV ES 4

LIME MARINADE 1

PRE P 10 min / N O C O O K / SE RVES 5 1

1 tbsp dark brown sugar 1 tbsp finely chopped garlic 1 tbsp finely chopped peeled fresh ginger 1 tbsp rice-wine vinegar 1 tsp garlic chili paste

In shallow bowl, whisk all ingredients. Add 3 lb of salmon or other fish (eight 6-oz fillets) and turn to coat. Marinate at room temperature for 15 minutes.

Marinades PERUVIAN CHICKEN MARINADE

⅓ cup low-sodium soy sauce

This combination of lime juice, herbs, and aromatics perfectly complements pork or chicken.

3 tbsp fresh lime juice 2 tsp extra-virgin olive oil 1½ tsp finely chopped garlic 1 tsp each dried oregano and ground cumin

SERVING SIZE (2½ tsp) 15 Cal, 0 g Total Fat, 0 g Sat Fat, 360 mg Sod, 3 g Total Carb, 2 g Sugar, 0 g Fib, 1 g Prot.

LEMON-HERB MARINADE PR E P 5 mi n / NO CO O K / S E RV ES 1 6 0

½ tsp salt

This spicy marinade turns 1½ pounds of skinless boneless chicken breasts or thighs into a divine main course. It also works wonders on pork or beef.

2 tbsp soy sauce 1 tbsp white-wine vinegar 1 tbsp canola oil 3 garlic cloves, finely chopped 1 tsp each ground cumin and paprika ¾ tsp dried oregano ½ tsp table salt

¼ tsp black pepper

In small bowl, whisk all ingredients. In resealable plastic bag, add 1 lb of meat and marinade. Seal bag and turn to coat meat. Refrigerate for up to 4 hours.

SERVING SIZE (1 tbsp) 26 Cal, 2 g Total Fat, 0 g Sat Fat, 291 mg Sod, 2 g Total Carb, 0 g Sugar, 0 g Fib, 0 g Prot.

SOY-GINGER MARINADE P RE P 5 mi n / NO CO O K / S E RV ES 8 1

¼ cup finely chopped fresh rosemary ¼ cup chopped fresh oregano 6 garlic cloves, finely chopped 3 tbsp white-wine vinegar 1½ tbsp grated lemon zest 2 tsp salt 1 tsp black pepper

Pinch of cayenne pepper

In small bowl, whisk all ingredients. In resealable plastic bag, add chicken and 1 tbsp marinade for each 4- to 5-oz breast or thigh. Seal bag and turn to coat chicken. Refrigerate for up to 4 hours (or overnight for bone-in pieces).

This recipe handles 4 pounds of chicken. Use ¼ cup per pound or 2 tbsp per 5-oz skinless boneless breast or thigh.

If fish sits too long in marinade, it will break down. This recipe has so much flavor, it needs only 15 minutes to work its magic!

17

In small bowl, whisk all ingredients. In resealable plastic bag, add chicken and marinade. Seal bag and turn to coat chicken.

Refrigerate for up to 4 hours (or overnight for bone-in pieces).

SERVING SIZE (2 tbsp) 4 Cal, 0 g Total Fat, 0 g Sat Fat, 291 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 0 g Prot.

INTRODUCTION

In small bowl, stir all ingredients. Rub blend evenly on 1 lb of pork tenderloin before grilling. Or store in airtight container for up to 6 months.

INTRODUCTION

Sauces & glazes NO-COOK TOMATO BARBECUE SAUCE PRE P 5 min / N O C O O K / SE RVES 18 1

CHERRY BARBECUE SAUCE P RE P 5 mi n / NO CO O K / S E RV ES 4

2 tbsp chile sauce or ketchup

1

1 tbsp packed dark brown sugar 1 tbsp Worcestershire sauce 1 garlic clove, finely chopped, or ½ tsp garlic powder

Make a double or triple batch of this sauce when cherries are in season. This recipe is enough for about 1 pound of chicken breasts or pork tenderloin. ¾ cup fresh cherries or thawed unsweetened frozen cherries, pitted 1 tbsp apple-cider vinegar 1 tbsp Dijon mustard

This sauce takes about 5 minutes to stir together and is versatile and delicious with boneless pork chops, chicken thighs, burgers, or steak. It makes a big batch that you can keep in the fridge.

1¾ cups canned tomato purée ¼ cup honey ¼ cup red-wine vinegar 1 tbsp barbecue-flavor spiced seasoning blend

1 tbsp molasses ¼ tsp kosher salt ¼ tsp sweet smoked paprika

In blender, blend all ingredients until smooth. Store sauce in covered plastic or glass container and refrigerate for up to 1 week.

SERVING SIZE (3 tbsp) 33 Cal, 0 g

2 tsp Dijon mustard 2 tsp Worcestershire sauce

P RE P 5 mi n / NO CO O K / S E RV ES 4

In large bowl, whisk all ingredients until smooth. Store sauce in covered plastic or glass container and refrigerate for up to 1 week.

SERVING SIZE (about 2 tbsp) 26 Cal, 0 g Total Fat, 0 g Sat Fat, 194 mg Sod, 6 g Total Carb, 5 g Sugar, 1 g Fib, 0 g Prot.

2 tsp whole-grain mustard 1 tsp finely chopped peeled fresh ginger or ¼ tsp ground ginger

In small bowl, combine all ingredients. Store sauce in covered plastic or glass container and refrigerate for up to 1 week.

SERVING SIZE (1 tbsp) 30 Cal, 0 g Total Fat, 0 g Sat Fat, 204 mg Sod, 7 g Total Carb, 5 g Sugar, 0 g Fib, 0 g Prot.

HOISIN BARBECUE SAUCE PR E P 5 mi n / CO O K 1 0 mi n OTH E R 1 0 mi n / S E RV ES 1 2 2

Total Fat, 0 g Sat Fat, 209 mg Sod, 7 g Total Carb, 7 g Sugar, 1 g Fib, 0 g Prot.

EASY BARBECUE SAUCE

1 tbsp sweet smoked paprika

grill or serve it alongside at the table, this recipe has you covered for about 1 pound of steak, burgers, or chicken.

2

This easy version of Chinese barbecue sauce can be whipped up in less than 15 minutes and is equally impressive on fish, chicken, and pork. This batch makes about 1½ cups, but you can double or halve the recipe as needed. ½ cup hoisin sauce

Whether you like to brush on barbecue sauce while you

18

½ cup ketchup ½ cup ginger ale

INTRODUCTION

NO-COOK TOMATO BARBECUE SAUCE 2 tbsp seasoned rice vinegar ½ tsp Chinese five-spice powder ¼ tsp garlic powder

In small saucepan, cook all ingredients over medium heat, stirring occasionally, until sauce starts to simmer. Reduce heat to low and cook to desired consistency, about 5 minutes.

Let cool for 10 minutes before serving. Store sauce in covered plastic or glass container and refrigerate for up to 1 week.

SERVING SIZE (about 2 tbsp) 34 Cal, 0 g Total Fat, 0 g Sat Fat, 264 mg Sod, 8 g Total Carb, 5 g Sugar, 0 g Fib, 0 g Prot.

MISO GLAZE PRE P 5 min / N O C O O K / SE RVES 4 3

container and refrigerate for up to 1 week.

This glaze is famously delicious on cod, but try brushing it on salmon, arctic char, sea bass, or even eggplant. The results will be fantastic.

3 tbsp white miso 1½ tbsp dark brown sugar 1 tbsp sake 1 tbsp mirin

In small bowl, whisk all ingredients. Reserve 2 tbsp glaze for serving. Brush remaining glaze on 1¼ lb of cod or other fish before grilling. Drizzle reserved 2 tbsp glaze on fish just before serving. Store glaze in covered plastic or glass

SERVING SIZE (about 1 tbsp) 50 Cal, 1 g Total Fat, 0 g Sat Fat, 530 mg Sod, 9 g Total Carb, 7 g Sugar, 1 g Fib, 2 g Prot.

FRESH CITRUSHERB SAUCE P RE P 15 mi n / NO CO O K / S E RV ES 8 1

less oil. It’s as great a match for steak as it is for fish. The recipe makes about 1 cup of sauce. Use it the same day you make it, or store it in the refrigerator. ¼ cup chopped fresh cilantro ¼ cup chopped fresh parsley ¼ cup chopped shallots ¼ cup red-wine vinegar 2 tbsp fresh orange juice 1 tbsp chopped fresh oregano 1 tbsp finely grated lemon zest 2 tsp finely chopped garlic ½ tsp salt ⅛ tsp crushed red pepper

This uncooked herb sauce is a little like South American chimichurri but with much

19

2 tbsp olive oil

In mini food processor, process cilantro, parsley,

INTRODUCTION

shallots, vinegar, orange juice, oregano, lemon zest, garlic, salt, and crushed red pepper until smooth. With processor running, drizzle in oil. (You can also purée the sauce in a blender for a few seconds.)

Transfer to bowl and let sit for at least 30 minutes before serving. Store sauce in covered plastic or glass container and refrigerate for up to 1 week.

SERVING SIZE (1¼ tbsp) 26 Cal, 0 g Total Fat, 0 g Sat Fat, 58 mg Sod, 5 g Total Carb, 4 g Sugar, 0 g Fib, 0 g Prot.

NO-COOK APRICOT-GINGER BARBECUE SAUCE P RE P 5 mi n / NO CO O K / S E RV ES 1 8 3

SERVING SIZE (2 tbsp) 40 Cal, 3 g Total Fat, 0 g Sat Fat, 148 mg Sod, 2 g Total Carb, 1 g Sugar, 0 g Fib, 0 g Prot.

NEW!

BALSAMIC-MUSTARD GLAZE PRE P 5 min / N O C O O K / SE RVES 4 1

We love this sauce on chicken, turkey burgers, and grilled salmon, and it takes only five minutes to put together. Want it a little spicier as the weather gets cooler? Just add a dash of hot sauce.

1 cup apricot preserves ½ cup chile sauce 3 tbsp apple-cider vinegar

The deep, rich flavor of this glaze belies the fact that it’s made with just a few ingredients that are easy to keep on hand. This recipe makes the perfect amount for 1 pound of steak or chicken. ¼ cup store-bought balsamic glaze 1½ tsp Dijon mustard ¾ tsp Worcestershire sauce

In small bowl, whisk all ingredients and 2 tsp water. Brush glaze on food while grilling or after removing food from heat, or reserve glaze for serving.

Store glaze in covered plastic or glass container and refrigerate for up to 1 week.

1 tbsp low-sodium soy sauce 1 tsp ground ginger ½ tsp ground cloves

In blender or food processor, blend all ingredients until smooth. Serve sauce with grilled chicken, turkey burgers, or salmon. Transfer sauce to bowl. (You’ll have a little more than 1½ cups.) Store sauce in covered plastic or glass container and refrigerate for up to 1 week.

SERVING SIZE (about 1½ tbsp) 51 Cal, 0 g Total Fat, 0 g Sat Fat, 125 mg Sod, 13 g Total Carb, 8 g Sugar, 1 g Fib, 0 g Prot.

20

scan + track

Spend less time searching, more time eating delicious food!

We’ve added a QR code to each recipe for quick, seamless tracking. Just aim your mobile device’s camera at a recipe’s code and tap the link that pops up to get your PersonalPoints™ for the recipe!

ABOUT OUR PROGRAM

ZUCCHINI WITH FETA AND LEMON, PAGE 61

INTRODUCTION

SCALLIONS WITH SOY AND SESAME, PAGE 65

WHAT TO KNOW ABOUT OUR PROGRAM The WW PersonalPoints™ Program brings together three groundbreaking innovations to turbocharge your weight-loss success: a truly individualized plan (no two are the same!) for food and activity, including a customized ZeroPoint™ foods list based on what you love to eat; our newest, cutting-edge Points® algorithm, which boils down a food’s most important nutritional factors into a single number; and a formula that allows you to get more Points for doing healthy things.

While losing weight isn’t solely about what you eat, WW realizes the critical role it plays in your success and overall good health. Our recipes encourage a healthier pattern of eating using lots of non-starchy vegetables and ZeroPoint foods to make the most of your Budget. If you have any special dietary needs, be sure to consult your health-care professional, then adapt our recipes so they work for you.

the PersonalPoints Program is the best way to reach your goals—and when you track our recipes in the WW app, it does all the math for you.

Curious about a dish’s nutritional profile beyond the Points value? To ensure you have the info you need for personal meal planning, we’ve included nutritional information for each and every recipe, including calories, total fat, saturated fat, sodium, carbs, sugar, fiber, and protein per serving.

These numbers are calculated

FACTORS THAT RAISE A PERSONALPOINTS VALUE Added sugars

WHAT’S IN A POINTS VALUE? Many weight-loss programs focus only on calories.

Personal­Points does that and much more, nudging you toward foods that are higher in fiber, protein, and unsaturated fats, and lower in added sugars and saturated fats. Short of getting a Ph.D. in food science,

Saturated fats (the less-good-for-you kind) 6

FACTORS THAT LOWER A PERSONALPOINTS VALUE Fiber Protein Unsaturated fats (the better-for-you kind)

22

through the WW database, which is maintained by a team of registered dietitians.

ZEROING IN ON ZEROPOINT FOODS Forget “zero” equaling “nothing.” On WW, ZeroPoint foods are everything! These are the nutritious foods that have a PersonalPoints value of 0 for you. Consider them the staples that will help set you up for a healthy pattern of eating.

And remember: ZeroPoint foods are personalized to your tastes! Meaning your list will probably look different than your friend’s.

It all goes back to our science-backed belief that weight-loss plans don’t work when they dictate exactly what to eat. (Think about it: No single approach to eating or weight management could work for everyone.) WW empowers you to home in on the good-for-you choices you’re already making so you can turn them into lifelong habits.

WHAT THE ICONS MEAN Use these symbols throughout the book to find the recipes that pair best with your needs and eating choices.

Vegetarian

Vegan

Gluten-free

Dairy-free

Nut-free

Recipes that contain no meat or meat-based foods or products, though they may contain eggs and dairy products.

Be aware that some cheeses are made with animal-derived rennet, making them not vegetarian.

Recipes that contain no meat, meat-based foods or products, eggs, dairy, or honey.

Recipes that contain no wheat, barley, or rye or any products made from these ingredients. For an ingredient that is typically glutenfree, double-check the label on the packaging since the ingredient could contain gluten depending on the manufacturer.

Recipes that contain no animalderived milk or products made with animalderived milk.

Recipes that contain no tree nuts or peanuts.

For an ingredient that is inherently nut-free, double-check the label on the packaging since the ingredient could have come into contact with nuts during processing.

BROCCOLI, CHERRY TOMATO, AND OLIVE PIZZAS, PAGE 95

INTRODUCTION

DECODING THIS BOOK

HOW DO WE DETERMINE PERSONALPOINTS RANGES?

Emphasis on the word “code,” because every recipe here comes with its very own QR code. Quickly scan a recipe that piques your interest to go to the WW app, then click Save to add it to your Saved Recipes (which sit in the menu at the top-left corner). When you’re ready to start cooking, you’ll spend less time searching for a tasty meal and more time enjoying it.

You’ll see a blue icon with a range of Points next to most recipes. With the WW Personal­ Points Program, everyone has their own Zero­Point™ foods list.

(Have we mentioned that no two plans are identical?) This means that the Personal­Points value for a recipe can vary from person to person. The ranges start with the lowest number of Points a recipe could be, based on its ingredients and the max number of ZeroPoint food categories the recipe includes. For the highest end of the range, we calculate the Points value that the recipe would have if none of the ingredients are on any Zero­ Point foods list.

Another reason for the QR code: With our program, no two plans are the same—each is as unique as you are. So the same dish may have a different Personal­ Points™ value for you than it does for someone else. On most of these recipes, you’ll see a range of Points® values. Scan the QR code and you’ll see where that recipe falls for you.

LOWEST

PersonalPoints value possible

4–6

HIGHEST

PersonalPoints value possible

1 A im your mobile

device’s camera over the square on the page.

2 T ap on the link that

pops up at the top of the screen.

CRACKING THE CODE

Let’s give that QR code a try.

3 Y ou’ll be redirected to the recipe in the WW app.

4 E dit the meal time and your serving size.

5 Tap on the Track Recipe button.

LAMB CHOPS WITH LEMON-MINT PESTO, PAGE 148

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SESAME ASPAR AGUS, PAGE 28

NEW!

scan + track Every recipe comes with a QR code for quick, seamless tracking.

vegetables In t h is c h ap t e r Sesame asparagus

Romaine with Caesar dressing

Guacamole with poblano and lime

Rosemary-garlic baby potato skewers

Curried cauliflower burgers with cucumber raita

Portobellos with garlicky herbed bean salad

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31

32

Cremini mushrooms with Dijon dipping sauce

35

Grilled-vegetable gazpacho

36

Smashed potatoes

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Japanese eggplant with scallions and ginger

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Baby peppers with oregano vinaigrette

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58

Zucchini with feta and lemon

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61

Smoky eggplant dip 48

Watermelon and goat cheese salad

Stuffed jalapeños

Scallions with soy and sesame

Eggplant, tomato, and feta stacks

Corn and avocado salsa

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65

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66

53

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Balsamic and thyme fennel

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Cauliflower steaks with homemade pesto

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Lemon and mint carrots

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Leek and Northern bean salad

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Brussels sprout skewers

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Collards with hot pepper vinegar

80

VEGETABLES

Asparagus can fall through the grill grate, so it’s easier if you use a grill basket. If you do grill directly on the grate, arrange stalks perpendicularly. Thicker stalks may take slightly longer to cook. Serve this with chicken, steak, fish, and even burgers.

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SESAME ASPARAGUS 1

PREP 1 0 m i n

Nonstick spray 2 tbsp low-sodium soy sauce 1 tsp rice-wine vinegar 1 tsp dark sesame oil 1 tsp honey 1 tsp finely chopped garlic ½ tsp finely chopped peeled fresh ginger 1 lb asparagus, ends trimmed

COO K 1 0 m i n

SERVES 6

1. In small bowl, whisk soy sauce, vinegar, oil, honey, garlic, and ginger for sauce.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to high, or prepare high fire in charcoal grill.

Grill asparagus, turning frequently, until crisp-tender and charred on all sides, 7 to 10 minutes.

3. Transfer asparagus to shallow serving dish. Pour sauce over top and toss to coat. Garnish with scallion and sesame seeds.

SERVING SIZE (1/6 of asparagus) 34 Cal, 1 g Total Fat, 0 g Sat Fat, 173 mg Sod, 5 g Total Carb, 2 g Sugar, 2 g Fib, 2 g Prot.

1 medium scallion, thinly sliced 1 tsp sesame seeds

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This rich guacamole gets its smoky flavor from the charred avocados, tomatoes, onion, and poblano. Be sure to remove the plum tomatoes from the grill first or they’ll be too soft to dice. Serve with fresh vegetables and/or chips for dipping.

GUACAMOLE w i t h POBLANO a nd LIME 0–2

PR E P 1 5 m i n

Nonstick spray 3 firm medium plum tomatoes, halved lengthwise and seeded 3 medium avocados, halved, pitted, and left in skins 2 (½-inch-thick) slices red onion ½ large poblano chile, seeded Pinch of kosher salt, plus ¾ tsp Pinch of black pepper 2 tbsp chopped fresh cilantro, plus more for garnish

COO K 1 0 m i n

SERVES 12

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.

2. Lightly season all vegetables with pinch each of salt and black

pepper and transfer to grill. Cook tomatoes and avocados, turning halfway through cooking, for about 3 minutes. Cook onion, turning occasionally, until lightly charred, about 6 minutes. Cook chile, turning halfway through cooking, until browned, 8 to 10 minutes. Let vegetables cool slightly.

3. Into large bowl, scoop avocados and lightly mash. Stir in cilantro, lime zest and juice, cumin, and ¾ tsp salt. Chop tomatoes, chile, and onion and gently fold into avocados. Garnish with more cilantro.

SERVING SIZE (¼ cup guacamole) 90 Cal, 8 g Total Fat, 1 g Sat Fat, 146 mg Sod, 6 g Total Carb, 1 g Sugar, 4 g Fib, 1 g Prot.

½ tsp finely grated lime zest 2 tbsp fresh lime juice ¾ tsp ground cumin

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VEGETABLES

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VEGETABLES

These hearty Indian-inspired vegetarian burgers are a new way to think about meatless main courses. Mix a double or triple batch of the spice blend ahead of time and the cauliflower burgers will be that much quicker to make next time. Also make extra raita to serve as a dip for crudités.

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CURRIED CAULIFLOWER BURGERS w i t h CUCUMBER RAITA 4

PREP 2 0 m i n

Nonstick spray

CO O K 1 0 m i n

SERVES 4

1. To make raita, in small bowl, combine yogurt, cucumber, onion,

½ cup plain low-fat Greek yogurt

cilantro, coriander, cumin, garlic, ginger, and cayenne. Cover and refrigerate until ready to serve or for up to 1 day.

¼ cup chopped peeled seeded cucumber

2. To make burgers, trim leaves from cauliflower. Cut cauliflower into

¼ cup finely chopped red onion 2 tbsp chopped cilantro ¼ tsp ground coriander ¼ tsp ground cumin ¼ tsp finely chopped garlic ¼ tsp finely chopped peeled fresh ginger Pinch of cayenne pepper 1 small head cauliflower

quarters, slicing through core. Cut each quarter into 2 even, large florets, keeping edges of core intact. In large bowl, combine oil, curry powder, lemon juice, and salt. Add cauliflower and gently toss to coat.

3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill cauliflower, turning halfway through cooking, until charred and tender, 4 to 5 minutes per side.

4. Build each burger with roll bottom, 1 lettuce leaf, 2 cauliflower pieces, 3 tbsp raita, and roll top. Serve immediately.

SERVING SIZE (1 burger) 181 Cal, 5 g Total Fat, 1 g Sat Fat, 689 mg Sod, 28 g Total Carb, 6 g Sugar, 7 g Fib, 9 g Prot.

1 tbsp olive oil 2 tsp curry powder 1 tsp fresh lemon juice 1 tsp kosher salt 4 large red leaf lettuce leaves 4 thin whole-wheat sandwich rolls

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Because of the high water content, mushrooms stay moist even grilled under high heat. Skewering whole ones makes flipping easy. The shallot-mustard sauce, which can be made ahead, complements the mushrooms wonderfully.

VEGETABLES

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CREMINI MUSHROOMS w i t h DIJON DIPPING SAUCE 1

PREP 1 0 m i n

Nonstick spray

COO K 5 m i n

SERVES 6

1

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

3 tbsp reduced-fat sour cream

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3 tbsp reduced-calorie mayonnaise

2. To make sauce, in small bowl, whisk sour cream, mayonnaise,

1 tbsp finely chopped shallot

3. Divide mushrooms and scallions among 6 skewers. Coat vegetables with nonstick spray and sprinkle with salt. Grill, turning once, until mushrooms are lightly charred and tender, about 3 minutes per side.

Transfer skewers to platter. Drizzle vegetables with sauce or serve sauce on side for dipping.

1 tbsp Dijon mustard ¼ tsp coarsely ground black pepper 1 lb cremini mushrooms, trimmed 5 medium scallions, trimmed and cut into 3 or 4 pieces each

shallot, mustard, black pepper, and 2 tbsp water.

SERVING SIZE (1 skewer and about 4 tsp sauce) 61 Cal, 4 g Total Fat, 1 g Sat Fat, 314 mg Sod, 5 g Total Carb, 2 g Sugar, 1 g Fib, 3 g Prot.

½ tsp salt

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VEGETABLES

Toss the vegetables onto the grill up to a few nights ahead and you’ll have the main elements ready for this cold, refreshing soup. To seed the cucumbers, simply halve them lengthwise and scrape the seeds out with a spoon.

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GRILLED-VEGETABLE GAZPACHO 1

PREP 2 0 m i n

CO O K 5 m i n

Nonstick spray 2 large beefsteak tomatoes 2 red bell peppers, cored, seeded, and sliced 1 red onion, sliced into rings 1 medium garlic clove, unpeeled 1 cup fat-free vegetable or beef broth 2 tbsp chopped fresh basil 3 tbsp fresh lemon juice 1 tbsp olive oil ½ tsp chopped chipotle peppers in adobo sauce ¼ tsp salt

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to high, or prepare high fire in charcoal grill. In fine-mesh grill basket, add tomatoes, bell peppers, onion, and garlic and, off heat, coat with nonstick spray. Transfer basket to hot grill.

(If using grill pan, coat vegetables with nonstick spray and add to hot grill pan.) Cook until vegetables are lightly browned and tomatoes are soft, 4 to 6 minutes per side. Remove basket from grill and let cool.

Rub skins off tomatoes with your fingers and peel garlic clove (you may have to trim the root end).

2. In blender, coarsely purée tomatoes, bell peppers, onion, garlic,

broth, and basil. Transfer soup to large bowl or pitcher. Stir in lemon juice, oil, chipotle peppers, salt, and black pepper. Refrigerate soup until cold, 1 to 4 hours. Garnish with cucumber and more black pepper just before serving.

SERVING SIZE (about 1 cup) 76 Cal, 4 g Total Fat, 1 g Sat Fat, 298 mg Sod, 10 g Total Carb, 6 g Sugar, 3 g Fib, 2 g Prot.

¼ tsp black pepper, plus more for garnish ¼ cup thinly sliced seedless cucumber

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SMASHED POTATOES, PAGE 40

39

VEGETABLES

Boiled new potatoes are great on their own, but if you go a few steps further and season, smash, and grill them, they’re irresistible. The skins crisp and char, while the insides stay creamy and tender. A little garlic powder and rosemary boost the savory notes, and a sprinkling of flaky sea salt creates a satisfying crunch.

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SMASHED POTATOES 1–3

PR E P 1 0 m i n

Nonstick spray 1 lb red new potatoes 1 tbsp olive oil ½ tsp garlic powder ½ tsp finely chopped fresh rosemary, plus 1 tsp coarsely chopped ¼ tsp kosher salt ¼ tsp flaky sea salt (optional)

CO O K 3 0 m i n

SERVES 4

1. In medium saucepan, cover potatoes with cold water. Bring to boil

over high heat. Reduce heat and simmer until potatoes are just tender when pierced with knife, 10 to 12 minutes. Drain potatoes and let cool for 10 minutes.

2. In medium bowl, toss potatoes, oil, garlic powder, finely chopped rosemary, and kosher salt to coat. Using bottom of drinking glass, lightly press potatoes to smash, taking care not to press so hard that potatoes fall apart.

3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill potatoes until skins are crisp, charred, and marked from grill, 4 to 5 minutes per side. Transfer potatoes to platter. Sprinkle with coarsely chopped rosemary and flaky sea salt (if using).

SERVING SIZE (about ¾ cup) 121 Cal, 4 g Total Fat, 1 g Sat Fat, 244 mg Sod, 18 g Total Carb, 1 g Sugar, 2 g Fib, 2 g Prot.

SEE PHOTOGRAPH ON PAGES 38 TO 39.

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The mellow flavor of grilled romaine is a great foil for a tangy dressing. Fresh lemon juice adds zest, and Worcestershire, which is made with anchovies, supplies not-at-all-fishy flavor.

If you’re an anchovy lover, stir in a chopped fillet.

ROMAINE w i t h CAESAR DRESSING 3

PREP 1 5 m i n

COO K 1 m i n

Nonstick spray 2 tbsp extra-virgin olive oil 1½ tbsp fresh lemon juice 1½ tbsp reduced-calorie mayonnaise 1½ tsp Worcestershire sauce ½ tsp finely chopped garlic ⅛ tsp black pepper, plus more for garnish (optional)

SERVES 6

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, whisk oil, lemon juice, mayonnaise, Worcestershire, garlic, and black pepper until blended for dressing.

3. Coat lettuce with nonstick spray. Grill lettuce, turning once, until leaves are lightly charred, 30 seconds to 1 minute per side. Transfer lettuce to platter. Drizzle lettuce with dressing and sprinkle with cheese and more black pepper (if using).

3 heads romaine (about 8 oz each), halved lengthwise with root ends intact

SERVING SIZE (½ romaine head, 1 tbsp dressing, and 2 tsp cheese) 122 Cal, 8 g Total Fat, 1 g Sat Fat, 128 mg Sod, 12 g Total Carb, 4 g Sugar, 7 g Fib, 5 g Prot.

3 tbsp grated Parmesan

SEE PHOTOGRAPH ON PAGES 42 TO 43.

41

VEGETABLES

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ROMAINE WITH CAESAR DRESSING, PAGE 41

43

VEGETABLES

After a quick cook in the microwave, baby potatoes grill up tender and flavorful for an easy, unexpected dish. You can also try skewering the potatoes on thick rosemary stems for a beautiful presentation, omitting the chopped rosemary.

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ROSEMARY-GARLIC BABY POTATO SKEWERS 1–2

PR E P 1 5 m i n

Nonstick spray

COO K 2 0 m i n

SERVES 6

1. In large microwave-safe bowl, add potatoes and ¼ cup water. Cover

¾ lb red baby potatoes (about 1 inch each), rinsed

and microwave on High until potatoes are tender, 10 to 12 minutes.

Drain well and set aside until cool enough to handle.

¾ lb white baby potatoes (about 1 inch each), rinse

2. In medium bowl, toss potatoes with oil, rosemary, garlic, salt, and

1 tbsp olive oil 2 tsp chopped fresh rosemary 1 tsp finely chopped garlic 1 tsp kosher salt ⅛ tsp black pepper

black pepper. Using 6 metal skewers (or 6 long, very sturdy fresh rosemary sprigs), thread 5 potatoes on each skewer, alternating red and white potatoes.

3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill potatoes, turning once, until charred and marked from grill, about 5 minutes.

SERVING SIZE (1 skewer) 102 Cal, 3 g Total Fat, 0 g Sat Fat, 340 mg Sod, 18 g Total Carb, 1 g Sugar, 3 g Fib, 2 g Prot.

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In this nutrient-packed, filling, colorful meal, the peppers are grilled before they’re added to the beans for an added smokiness. Use any variety of white beans, such as great Northern, small white, flageolet, or navy.

PORTOBELLOS w i t h GARLICKY HERBED BEAN SALAD 3–5

PR E P 1 5 m i n

Nonstick spray

COO K 1 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas

2 tbsp olive oil, divided

grill or grill pan to medium, or prepare medium fire in charcoal grill.

1 tbsp balsamic vinegar

2. In small bowl, whisk 1 tbsp oil and vinegar for marinade. Brush

4 large portobello mushrooms, stems trimmed and finely chopped ½ medium red bell pepper, halved ½ medium yellow bell pepper, halved 1 (15-oz) can white beans, drained and rinsed 1 large tomato, seeded and chopped 3 medium scallions, chopped 3 medium garlic cloves, finely chopped 1½ tbsp fresh lemon juice 1 tsp finely chopped fresh sage or rosemary

half of marinade onto undersides of mushroom caps. Let mushrooms sit for 5 minutes.

3. Grill mushrooms caps, gill-side down, until slightly tender, 5 to 8 minutes. Turn mushrooms over and brush on remaining marinade.

Continue to grill until mushrooms are tender, 5 to 8 minutes more.

4. Meanwhile, lightly coat bell pepper halves with nonstick spray.

Grill peppers, skin-side down, until skins start to blister, 3 to 5 minutes. Coarsely chop bell peppers and transfer to medium bowl.

Add remaining 1 tbsp oil, chopped mushroom stems, beans, tomato, scallions, garlic, lemon juice, sage, salt, and ⅛ tsp black pepper and toss well to coat. Season to taste with more black pepper.

5. Reduce heat to low, or move mushrooms to cooler side of grill.

Spoon chopped vegetables and beans into mushroom caps. Cover loosely with foil and continue to grill mushrooms until heated through, about 2 minutes more.

SERVING SIZE (1 mushroom with filling) 242 Cal, 8 g Total Fat, 1 g Sat Fat, 958 mg Sod, 34 g Total Carb, 7 g Sugar, 8 g Fib, 12 g Prot.

1 tsp salt ⅛ tsp black pepper (or more to taste)

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VEGETABLES

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VEGETABLES

Whole eggplants are cooked on the grill until the skins are charred and the whole vegetable starts to collapse—rendering the inside flesh soft, slightly smoky, and buttery. The resulting garlicky, tahini-rich dip goes well with crudités or pita chips. (Be sure to track additional PersonalPoints™.)

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SMOKY EGGPLANT DIP 2

PREP 1 0 m i n

Nonstick spray 2 medium eggplants (14 to 16 oz each) ¼ cup tahini 1½ tbsp extra-virgin olive oil, divided 1½ tbsp fresh lemon juice 1 medium garlic clove, grated ¾ tsp kosher salt ½ tsp ground cumin 1 tbsp chopped fresh parsley

COO K 4 0 m i n

SERVES 8

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Pierce eggplants a few times with tip of knife. Transfer eggplants

to grill and close lid. Cook eggplants, turning once or twice, until very tender when pierced with knife, 40 to 45 minutes. Transfer eggplants to cutting board. Holding eggplants with tongs, cut each in half lengthwise. Let cool for 10 minutes.

3. Into food processor, scoop eggplant flesh. (Discard skins.) Add tahini, 1 tbsp oil, lemon juice, garlic, salt, and cumin and pulse until almost smooth. Transfer dip to bowl. Drizzle with remaining ½ tbsp oil and sprinkle with parsley.

SERVING SIZE (¼ cup dip) 101 Cal, 7 g Total Fat, 1 g Sat Fat, 187 mg Sod, 8 g Total Carb, 4 g Sugar, 4 g Fib, 3 g Prot.

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STUFFED JALAPEÑOS, PAGE 52

51

VEGETABLES

The cream cheese filling tames the heat from the peppers.

Prep them up to a day ahead and grill just before serving.

Cutting a thin slice off the bottom of each jalapeño half prevents rolling on the grill. Smoked paprika deepens the flavor, but when garnishing, remember a little goes a long way.

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STUFFED JALAPEÑOS 1

PREP 1 5 m i n

Nonstick spray

COO K 1 0 m i n

SERVES 12

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

12 large jalapeños, halved with stems intact

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

½ cup low-fat cream cheese

2. Cut off thin slice from bottom of each jalapeño half. Scoop out

1½ oz reduced-fat (50%) sharp cheddar (about 6 tbsp), divided 2 tbsp chopped fresh cilantro 2 tbsp sliced scallions ¼ tsp finely chopped garlic ¼ tsp smoked paprika (or more to taste) ¼ tsp salt

seeds with grapefruit spoon or other small spoon. (Be careful not to touch the seeds and membranes with bare hands.)

3. In medium bowl, stir cream cheese, 3 tbsp cheddar, cilantro, scallions, garlic, ¼ tsp paprika, and salt until combined. Fill each jalapeño half with about 2 tsp cream cheese filling. Dividing equally, sprinkle tops with remaining 3 tbsp cheddar. Sprinkle lightly with more paprika, if desired.

4. Reduce heat to medium, or move jalapeños to cooler side of grill.

Close lid and grill jalapeños until bottoms are lightly charred and tender and cheese is melted, 7 to 8 minutes. Let cool for 5 minutes.

SERVING SIZE (1 halved jalapeño with filling) 39 Cal, 2 g Total Fat, 1 g Sat Fat, 131 mg Sod, 4 g Total Carb, 2 g Sugar, 1 g Fib, 2 g Prot.

SEE PHOTOGRAPH ON PAGES 50 TO 51.

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EGGPLANT, TOMATO, a nd FETA STACKS 2

PREP 1 5 m i n

COO K 1 0 m i n

Nonstick spray 1 tbsp fresh lemon juice 1 tbsp extra-virgin olive oil 1 tbsp fresh oregano leaves, plus more for garnish ¼ tsp finely chopped garlic ¾ tsp kosher salt, divided ⅛ tsp black pepper 1 large eggplant, trimmed and sliced into 12 (½-inch) rounds 2 large tomatoes, tops and bottoms trimmed, each cut into 6 slices

SERVES 12

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, whisk lemon juice, oil, oregano, garlic, and ¼ tsp salt. Set aside dressing for flavors to blend.

3. Coat eggplant with nonstick spray and sprinkle with black pepper and remaining ½ tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.

SERVING SIZE (1 stack) 53 Cal, 3 g Total Fat, 1 g Sat Fat, 230 mg Sod, 4 g Total Carb, 2 g Sugar, 2 g Fib, 2 g Prot.

¾ cup crumbled feta, divided

SEE PHOTOGRAPH ON PAGES 54 TO 55.

53

VEGETABLES

Eggplant doesn’t need very long to cook on the grill so keep a close eye and remove it when it begins to get charred with grill marks. You can change the flavor profile of this recipe by using mozzarella instead of feta and red-wine vinegar instead of lemon juice and adding fresh basil as a garnish.

EGGPLANT, TOMATO, AND FETA STACKS, PAGE 53

55

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JAPANESE EGGPLANT w i t h SCALLIONS a nd GINGER 0

PREP 1 5 m i n

COO K 1 0 m i n

Nonstick spray 2 tbsp low-sodium soy sauce 1 tbsp fresh lemon juice 1½ tsp rice-wine vinegar 1 tsp grated peeled fresh ginger

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, whisk soy sauce, lemon juice, vinegar, ginger, and garlic until blended for dressing.

4 medium Japanese eggplants

3. Slice eggplants on angle into ½-inch-thick pieces and coat with nonstick spray. Grill eggplant slices, turning as needed, until lightly charred and tender, 7 to 9 minutes. Transfer to plate. Drizzle dressing over eggplant slices and sprinkle with scallions.

¼ cup sliced scallions (thinly sliced on angle)

SERVING SIZE (¾ cup) 122 Cal, 1 g Total Fat, 0 g Sat Fat, 268 mg Sod, 28 g Total Carb, 11 g Sugar, 12 g Fib, 5 g Prot.

¼ tsp finely chopped garlic

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VEGETABLES

There’s no need to peel or seed Japanese eggplant; you can just slice it and grill. If you can’t find any, buy regular eggplants that are small in size. When buying eggplants, no matter the variety, they should feel heavy for their size, the skins should be shiny and feel firm, and the stems should be green.

VEGETABLES

Sweet baby bell peppers grill up beautifully when tossed in a flavorful vinaigrette and skewered. If you don’t have skewers, use a grill basket or a grill pan. No need to remove the stems: Grill the peppers whole, then simply cut off the stems or bite off the peppers from the stems as you eat.

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BABY PEPPERS w i t h OREGANO VINAIGRETTE 0

PREP 1 0 m i n

COO K 1 0 m i n

Nonstick spray 1 tsp finely chopped fresh oregano, plus more for garnish 1 tsp olive oil ½ tsp white-wine vinegar ½ tsp garlic salt ½ tsp ground cumin 1 lb sweet baby bell peppers

SERVES 6

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.

2. In large bowl, whisk 1 tsp oregano, oil, vinegar, garlic salt, and

cumin. Add bell peppers and toss to coat. Divide bell peppers among 6 long metal or wooden skewers, threading each pepper crosswise.

3. Grill bell peppers, turning once, until evenly charred, 4 to 5 minutes per side. Garnish with more oregano. Serve warm or at room temperature.

SERVING SIZE (1 skewer) 28 Cal, 1 g Total Fat, 0 g Sat Fat, 103 mg Sod, 5 g Total Carb, 3 g Sugar, 2 g Fib, 1 g Prot.

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ZUCCHINI w i t h FETA a nd LEMON 2

PREP 5 m i n

Nonstick spray ½ cup crumbled reduced-fat feta 3 medium scallions, thinly sliced 1 tbsp extra-virgin olive oil 2 tsp finely grated lemon zest 24 oz zucchini, ends trimmed ½ tsp kosher salt

CO O K 1 0 m i n

SERVES 6

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.

2. In small bowl, stir cheese, scallions, oil, and lemon zest for

topping. Halve zucchini lengthwise and cut each half into 4 or 5 pieces. Transfer zucchini to large bowl. Lightly coat zucchini with nonstick spray. Season with salt and pepper and toss to coat.

3. Grill zucchini, turning occasionally, until tender, charred, and marked from grill, about 6 minutes. Transfer zucchini to platter or serving bowl. Sprinkle with feta topping.

SERVING SIZE (about 5 zucchini pieces and 1 heaping tbsp feta topping) 63 Cal, 4 g Total Fat, 1 g Sat Fat, 294 mg Sod, 5 g Total Carb, 3 g Sugar, 1 g Fib, 4 g Prot.

¼ tsp black pepper

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VEGETABLES

Use a mix of zucchini and yellow summer squash to add a bit more color if you’d like, and toss a small handful of fresh herbs into the feta, using one herb or a mix of whatever you’ve got. Basil, rosemary, mint, and oregano would all be tasty options. This dish easily doubles or triples for a crowd.

VEGETABLES

This refreshing sweet-and-savory salad combines grilled watermelon with peppery arugula, creamy goat cheese, crunchy pumpkin seeds, and a sweet balsamic glaze. Enjoy it as a side dish or a light main course. The watermelon can be sliced a day ahead, then covered and refrigerated.

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WATERMELON a nd GOAT CHEESE SALAD 4–11

PR E P 1 5 m i n

Nonstick spray 8 large slices seedless watermelon (wedgeshaped slices) 2 cups baby arugula 2 tsp olive oil ½ tsp salt ⅛ tsp black pepper ½ cup crumbled reducedfat goat cheese

COO K 1 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill. Grill watermelon slices until lightly charred, 10 to 20 seconds per side.

2. In medium bowl, toss arugula and oil and season with salt and

black pepper. Arrange 1 watermelon slice each on 4 small plates.

Sprinkle each with 2 tbsp cheese. Top each with another watermelon slice, then top with arugula. Dividing equally, drizzle with balsamic glaze and sprinkle with pumpkin seeds.

SERVING SIZE (2 watermelon slices, 2 tbsp cheese, and 1/2 cup arugula) 273 Cal, 10 g Total Fat, 3 g Sat Fat, 302 mg Sod, 46 g Total Carb, 38 g Sugar, 3 g Fib, 8 g Prot.

2 tbsp plus 2 tsp storebought balsamic glaze 2 tbsp plus 2 tsp green pumpkin seeds (pepitas)

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SCALLIONS w i t h SOY a nd SESAME 0

PREP 5 m i n

CO O K 2 m i n

Nonstick spray

SERVES 8

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas

1½ tbsp low-sodium soy sauce

grill or grill pan to medium, or prepare medium fire in charcoal grill.

1½ tsp dark sesame oil

2. In small bowl, whisk soy sauce and oil for dressing. Grill scal-

32 medium scallions, trimmed

lions, turning once, until slightly softened and marked from grill, 2 to 2½ minutes. Transfer to platter. Drizzle with dressing.

SERVING SIZE (4 scallions) 28 Cal, 1 g Total Fat, 0 g Sat Fat, 105 mg Sod, 5 g Total Carb, 1 g Sugar, 2 g Fib, 1 g Prot.

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VEGETABLES

This delicious vegetable dish has only three ingredients and comes together in less than 10 minutes. You can thread the scallions onto skewers—or use a grilling basket if it’s easier.

When the scallions are done, pick them up with your fingers and pop them in your mouth.

VEGETABLES

This salsa is a fabulous way to use up leftover grilled corn, if you have any on hand. Make sure your avocado is ripe but still somewhat firm for easy cubing. When corn is not in season, you can make this recipe with 1½ cups of boiled or steamed frozen corn that has been drained well.

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CORN a nd AVOCADO SALSA 0–2

PR E P 2 0 m i n

Nonstick spray 3 medium ears corn, shucked ½ cup chopped scallions 1 medium jalapeño, cored, seeded, and finely chopped 1 medium garlic clove, finely chopped ¼ tsp ground cumin ¼ tsp crushed red pepper (optional) ¼ tsp salt ⅛ tsp black pepper

COO K 1 0 m i n

SERVES 8

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium, or prepare medium fire in charcoal grill. Grill corn, turning occasionally, until browned in spots, 10 to 13 minutes. Let cool to room temperature.

2. Break each ear of corn in half. Working with 1 piece at a time,

stand flat end of corn on cutting board. Using sharp paring knife, slice kernels off cob. Transfer kernels to medium bowl. Add scallions, jalapeño, garlic, cumin, crushed red pepper (if using), salt, and black pepper. If serving later, cover salsa and refrigerate for up to 8 hours.

Just before serving, stir in avocado, lime juice, and cilantro.

SERVING SIZE (about ¼ cup salsa) 82 Cal, 4 g Total Fat, 1 g Sat Fat, 76 mg Sod, 11 g Total Carb, 2 g Sugar, 3 g Fib, 2 g Prot.

1 ripe medium avocado, peeled, pitted, and cut into ½-inch cubes 2 tbsp fresh lime juice 2 tbsp finely chopped fresh cilantro

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Fennel’s licorice flavor mellows and its texture softens as it’s cooked. This underappreciated vegetable is as lovely in salads as it is as a side dish with meat or fish. Thyme is always delicious with cooked fennel.

BALSAMIC a nd THYME FENNEL 1

PREP 1 5 m i n

Nonstick spray

COO K 1 0 m i n

SERVES 6

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

1½ lb fennel bulb (about 1 large bulb)

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

1½ tbsp extra-virgin olive oil

2. Trim stalks from fennel bulb, leaving core intact. Slice bulb

1 tbsp balsamic vinegar 1 ½ tsp orange juice ¼ tsp salt ⅛ tsp black pepper 1½ tsp chopped fresh thyme ½ tsp finely grated orange zest (optional)

lengthwise into 6 (½- to ¾-inch-thick) pieces. (Do not cut the bulb too thinly or the fennel could fall apart.) In large bowl, whisk oil, vinegar, orange juice, salt, and black pepper until blended. Add fennel and gently toss to coat. Let sit, tossing occasionally, until flavors infuse, about 10 minutes.

3. Remove fennel from marinade and transfer to grill. Reserve remaining marinade in bowl. Cook fennel, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Return fennel to bowl with reserved marinade. Mix in thyme and orange zest (if using).

SERVING SIZE (1 fennel slice) 69 Cal, 4 g Total Fat, 1 g Sat Fat, 157 mg Sod, 9 g Total Carb, 5 g Sugar, 4 g Fib, 1 g Prot.

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VEGETABLES

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CLOCKWISE FROM TOP LEFT: BRUSSELS SPROUT SKEWERS, PAGE 79; BABY PEPPERS WITH OREGANO VINAIGRETTE, PAGE 58; SALMON WITH QUICK TAPENADE, PAGE 182; STUFFED PEARS, PAGE 227; GNOCCHI AND VEGETABLES, PAGE 91.

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VEGETABLES

This versatile vegetable is delicious straight from the grill and topped with a homemade pesto. Cauliflower steaks are fragile, so use a wide spatula to lift these off the grill. The heat from the grill caramelizes and sweetens the cauliflower like roasting does, but the grill adds extra charred flavor.

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CAULIFLOWER STEAKS w i t h HOMEMADE PESTO 1

PREP 2 0 m i n

Nonstick spray

CO O K 2 5 m i n

SERVES 8

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas

2 tbsp pine nuts

grill or grill pan to medium, or prepare medium fire in charcoal grill.

2 cups fresh basil leaves

2. In small skillet, cook pine nuts over medium heat, shaking pan fre-

½ cup reduced-sodium chicken broth

quently to prevent burning, until golden, about 3 minutes. Transfer to plate and let cool.

¼ cup grated Parmesan

3. In blender or food processor, add cooled pine nuts, basil, broth, cheese, oil, garlic, and salt and process until pesto is smooth.

1 tbsp olive oil 2 medium garlic cloves, peeled ½ tsp salt 1½ lb cauliflower, cut into 8 (½-inch-thick) steaks

4. Off heat, coat cauliflower lightly with nonstick spray and transfer to grill. Close lid and cook cauliflower, carefully turning once, until tender, charred, and marked from grill, about 10 minutes. Transfer to platter or plates. Spoon pesto over top.

SERVING SIZE (1 cauliflower steak with 2 tbsp pesto) 66 Cal, 4 g Total Fat, 1 g Sat Fat, 262 mg Sod, 6 g Total Carb, 2 g Sugar, 2 g Fib, 3 g Prot.

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LEMON a nd MINT CARROTS 1

PREP 1 5 m i n

Nonstick spray 2 tsp finely grated lemon zest ¼ cup fresh lemon juice 2 tbsp honey ¾ tsp salt ¼ tsp black pepper 12 medium carrots (each about ½ inch thick; about 1¾ lb total), peeled 3 tbsp chopped fresh mint

COO K 1 5 m i n

SERVES 12

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, whisk lemon zest and juice, honey, salt, and black pepper until blended for sauce.

3. Coat carrots with nonstick spray. Grill, turning occasionally, until carrots are lightly charred and almost tender, about 10 minutes.

Brush carrots with some sauce. Continue to grill carrots, brushing once or twice more with sauce, until tender, about 5 minutes.

Transfer carrots to platter. Drizzle carrots with some more sauce and sprinkle with mint. Serve with any remaining sauce.

SERVING SIZE (1 carrot) 38 Cal, 0 g Total Fat, 0 g Sat Fat, 188 mg Sod, 9 g Total Carb, 6 g Sugar, 2 g Fib, 1 g Prot.

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VEGETABLES

Make sure to use thin carrots; they’re usually sold in bunches with their green tops still attached. After just a few minutes on the grill, they will have taken on a sweet, smoky flavor.

We used carrots in three different colors in this recipe for a pretty presentation, but a single color will work equally well.

VEGETABLES

Leeks are easy to grill and make a deliciously healthy dish.

Closely related to the onion, leeks have a similar sweet taste when cooked. Serve this as a vegetarian main course or alongside grilled fish or chicken.

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LEEK a nd NORTHERN BEAN SALAD 1–2

PR E P 1 0 m i n

Nonstick spray 3 medium leeks 1 tbsp extra-virgin olive oil 1 tbsp fat-free chicken broth 1 tsp white-wine vinegar ¾ tsp Dijon mustard ¼ tsp salt ¼ tsp black pepper 1 cup canned great Northern beans, drained and rinsed 1 tbsp finely chopped fresh flat-leaf parsley

CO O K 1 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Trim top of each leek to yield 4-inch white piece (some light green

is OK) and discard dark-green tops. Cut leeks lengthwise in half, leaving root ends attached. Rinse leeks under running water to clean between layers and pat dry.

3. Coat leeks with nonstick spray. Grill, cut-side down, until leeks are tender, charred, and marked from grill, 5 to 10 minutes. Turn leeks over and grill for 3 to 5 minutes more. Remove leeks from heat and trim off root ends.

4. In large bowl, whisk oil, broth, vinegar, mustard, salt, and black pepper. Slice leeks into ½-inch-thick pieces and add to bowl along with beans. Toss salad gently until well coated. Garnish with parsley.

SERVING SIZE (about ½ cup) 150 Cal, 4 g Total Fat, 1 g Sat Fat, 431 mg Sod, 23 g Total Carb, 4 g Sugar, 4 g Fib, 6 g Prot.

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BRUSSELS SPROUT SKEWERS 2

PREP 1 0 m i n

Nonstick spray

COO K 1 0 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

1 lb Brussels sprouts, trimmed

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

1 tbsp olive oil

2. In medium microwave-safe bowl, add Brussels sprouts and ¼ cup

1 tsp finely grated lemon zest ½ tsp kosher salt ¼ tsp black pepper 1½ tbsp grated Parmesan

water. Cover and microwave on High until sprouts are crisp-tender, about 4 minutes. Drain sprouts and return to bowl. Drizzle with oil and sprinkle with lemon zest, salt, and black pepper. Toss well to coat. Divide Brussels sprouts among 4 (8- to 10-inch) skewers.

3. Grill skewers, turning occasionally, until Brussels sprouts are lightly charred, 5 to 6 minutes. Transfer skewers to platter. Sprinkle sprouts with cheese.

SERVING SIZE (1 skewer) 91 Cal, 5 g Total Fat, 1 g Sat Fat, 312 mg Sod, 11 g Total Carb, 2 g Sugar, 4 g Fib, 4 g Prot.

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VEGETABLES

If you like roasted Brussels sprouts, give grilled sprouts a try.

Just like when you roast them, the outer leaves get a little browned and irresistibly crisp, but the sprouts also pick up a bit of charred flavor from the flames. We microwave-steam them first to set the vibrant color.

VEGETABLES

Water, oil, and a few seasonings add a delicious flavor to collard greens while they cook in a foil packet on the grill.

After grilling, the greens get a little kick with thinly sliced jalapeño. Collard greens can be found in the produce section of the grocery store, usually near the kale or the Swiss chard.

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COLLARDS w i t h HOT PEPPER VINEGAR 1

PREP 2 0 m i n

CO O K 1 0 m i n

Nonstick spray 1 large bunch collard greens (about 2¾ lb), leaves separated and tough center stems removed 1 tbsp extra-virgin olive oil 2 medium garlic cloves, finely chopped 1 tsp kosher salt 1 tbsp apple-cider vinegar ½ small jalapeño, seeded and thinly sliced

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Arrange collard leaves in small stacks. Roll each stack tightly and

thinly slice into ribbons. Arrange sliced collards in center of large piece of foil and drizzle with oil and 1 tbsp water. Sprinkle with garlic and salt and gently toss with your hands. Fold foil over collards and seal packet. (Use a second piece of foil if necessary.)

3. Transfer packet to grill. Cook, turning packet a few times, until collards are tender (check by unwrapping foil with tongs), 10 to 12 minutes. Unwrap collards and transfer to serving bowl or platter.

Drizzle with vinegar and garnish with jalapeño. Serve immediately.

SERVING SIZE (½ cup) 138 Cal, 6 g Total Fat, 1 g Sat Fat, 534 mg Sod, 17 g Total Carb, 2 g Sugar, 12 g Fib, 9 g Prot.

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Pizza pasta a nd

In t h is c h ap t e r Mushroom and pepper pizzas

84

Grilled-vegetable pasta salad

87

Pesto and zucchini pizza

88

Gnocchi and vegetables

91

White pizza with everything bagel crust

94

Broccoli, cherry tomato, and olive pizzas

95

Grilled lasagna packets

97

Swiss chard and tomato pizzas

98

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The grill makes an excellent cooking vessel for pizza because it can actually create more heat than your home oven, cooking the pizza more like a pizzeria would. Try topping the pizzas with a sprinkling of your favorite chopped herbs after they finish grilling.

PIZZA & PASTA

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MUSHROOM a nd PEPPER PIZZAS 11

PREP 3 0 m i n

COO K 2 5 m i n

Nonstick spray Flour, for rolling out dough 20 oz pizza dough, at room temperature, divided into 8 (2½-oz) pieces 2 tsp olive oil 1½ cups store-bought pizza sauce 2 cups shredded part-skim mozzarella 12 medium cremini mushrooms, thinly sliced 8 sweet baby bell peppers, cored and thinly sliced 1 cup roughly torn fresh basil Pinch of crushed red pepper (or more to taste)

SERVES 8

1. Off heat, coat grill rack with nonstick spray. Turn on 1 burner of gas grill and preheat to high, or prepare fire in charcoal grill for two-zone cooking (see page 13).

2. On lightly floured work surface, roll out each piece of dough to

6- to 7-inch round. Working with 2 crusts at a time, brush 1 side of each lightly with ¼ tsp oil and arrange on hotter side of grill. Close lid and cook, checking occasionally to make sure bottoms are not burning and large bubbles are not popping, until crusts are charred and marked from grill, 2 to 3 minutes. Turn crusts over and arrange on cooler side of grill.

3. Quickly spread crusts on grill with 3 tbsp pizza sauce and sprinkle each with ¼ cup cheese. Top each with a few mushroom slices and a few bell pepper slices. Slide pizzas back to hotter side of grill and close lid. Cook until crusts are charred and marked from grill, 2 to 3 minutes more. (If bottoms start to burn before cheese melts, move pizzas back to cooler side of grill.) Repeat with remaining crusts, oil, pizza sauce, cheese, mushrooms, and bell peppers. Sprinkle pizzas with basil and crushed red pepper just before serving.

SERVING SIZE (1 pizza) 327 Cal, 12 g Total Fat, 5 g Sat Fat, 814 mg Sod, 38 g Total Carb, 8 g Sugar, 2 g Fib, 17 g Prot.

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When choosing asparagus, look for thicker stalks, as they tend to withstand the heat of the grill best. If you don’t love blue cheese, you could swap in feta or goat cheese and the results will be equally delicious.

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9

PREP 1 5 m i n

COO K 2 0 m i n

Nonstick spray 10 oz bow tie pasta 2 tsp olive oil 8 oz asparagus, tough ends trimmed 1 medium yellow bell pepper, cut into 2-inch pieces ¼ cup white-wine vinegar 4 tsp crumbled blue cheese 1 tsp sugar 1 medium garlic clove, finely chopped 1½ cups cherry tomatoes, halved 1 tbsp chopped fresh parsley, basil, or chives (optional)

PIZZA & PASTA

GRILLED-VEGETABLE PASTA SALAD SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Cook pasta according to package directions. Drain pasta and transfer to large bowl. Toss pasta with oil.

3. Lightly coat asparagus and bell pepper with nonstick spray. Grill vegetables, turning bell pepper once and asparagus occasionally, until tender, 5 to 8 minutes depending on thickness. Transfer vegetables to cutting board and let cool. Cut vegetables into bite-size pieces.

4. In small bowl, whisk vinegar, cheese, sugar, and garlic for dressing.

Mix dressing, grilled vegetables, tomatoes, and herbs (if using) into pasta. Season to taste with salt and black pepper. Let cool to room temperature before serving.

SERVING SIZE (about 1 1/2 cups) 334 Cal, 5 g Total Fat, 1 g Sat Fat, 114 mg Sod, 61 g Total Carb, 6 g Sugar, 4 g Fib, 12 g Prot.

⅛ tsp salt (or more to taste) ⅛ tsp black pepper (or more to taste)

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Not counting nonstick spray, salt, and black pepper (which we consider freebies), this vegetarian pie uses only five ingredients—the highlight of which is the gorgeous pile of zucchini ribbons. Make ribbons by drawing a vegetable peeler down the length of a zucchini.

PIZZA & PASTA

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PESTO a nd ZUCCHINI PIZZA 9

PREP 1 0 m i n

COO K 1 0 m i n

Nonstick spray

SERVES 4

1. Off heat, coat grill rack with nonstick spray. Preheat gas grill to

Flour, for rolling out dough

medium-high, or prepare medium-high fire in charcoal grill.

10 oz whole-wheat pizza dough, at room temperature

2. On lightly floured surface, roll or stretch dough to 12- to 13-inch-

¼ cup pesto ¾ cup shredded part-skim mozzarella 2 cups zucchini ribbons (from whole zucchini shaved with vegetable peeler) ¼ tsp kosher salt ¼ tsp black pepper 2 tbsp thinly sliced fresh basil (optional)

long oval. Coat top of dough with nonstick spray. Arrange dough, coated-side down, on hot grill rack. Grill until bottom of crust is charred and marked from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel and coat top with spray. Turn crust over, marked-side up.

3. Spread pesto on top and sprinkle with cheese. Arrange zucchini on top. Transfer pizza to grill. Close lid and cook until cheese melts and bottom of crust is charred and marked from grill, 3 to 5 minutes.

Sprinkle pizza with salt and black pepper. Garnish with basil and crushed red pepper (if using). Cut pizza into 8 pieces.

SERVING SIZE (2 pieces) 288 Cal, 13 g Total Fat, 4 g Sat Fat, 642 mg Sod, 33 g Total Carb, 3 g Sugar, 5 g Fib, 12 g Prot.

¼ tsp crushed red pepper (optional)

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Grilled gnocchi is an unexpected hit. The dumplings pick up robust charred notes and crisp wonderfully in a grill pan.

We’ve paired them with grilled vegetables and pesto thinned and brightened with a touch of vinegar. We love frozen cauliflower gnocchi but don’t suggest it here as it will get too soft.

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10

PREP 1 0 m i n

Nonstick spray 1 lb thick asparagus, trimmed 2 (½-inch-thick) slices red onion 1 medium orange bell pepper, cut into large pieces 1½ cups cherry tomatoes 1 lb potato gnocchi (vacuum-packed) 1 tbsp olive oil 2 tbsp reduced-fat pesto 2 tsp red-wine vinegar ½ tsp kosher salt

PIZZA & PASTA

GNOCCHI a nd VEGETABLES COO K 2 0 m i n

SERVES 4

1. Off heat, coat grill pan with nonstick spray. Preheat pan over high

on stovetop or gas grill. Lightly coat asparagus, onion, and bell pepper with nonstick spray. Grill vegetables until crisp-tender, about 4 minutes per side. Transfer vegetables to cutting board. Let cool slightly, then coarsely chop. Transfer vegetables to large bowl.

2. In medium bowl, coat tomatoes with nonstick spray and toss to

coat. Transfer tomatoes to pan and cook, turning occasionally, until tomatoes are lightly charred, about 2 minutes. (Try not to cook tomatoes for so long that skins burst.) Add tomatoes to vegetables in bowl.

3. In medium bowl, toss gnocchi with oil. Transfer gnocchi to pan and cook until gnocchi are charred and marked from grill, about 4 minutes per side. Add gnocchi to vegetables. In small bowl, stir pesto, vinegar, and salt. Drizzle pesto over gnocchi and vegetables and toss gently to coat. Serve warm or at room temperature.

SERVING SIZE (about 1½ cups) 316 Cal, 16 g Total Fat, 7 g Sat Fat, 741 mg Sod, 37 g Total Carb, 7 g Sugar, 6 g Fib, 8 g Prot.

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FROM LEFT: WHITE PIZZA WITH EVERYTHING BAGEL CRUST, PAGE 94; BROCCOLI, CHERRY TOMATO, AND OLIVE PIZZAS, PAGE 95.

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Two special touches make this three-cheese whole-wheat pizza a knockout. First, we sprinkle everything bagel seasoning around the crust over a layer of grated Parmesan, which melts and helps the seasoning adhere. Then the pizza is topped with microwave-fried garlic chips for savory oomph.

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WHITE PIZZA w i t h EVERYTHING BAGEL CRUST 9

PREP 1 0 m i n

COO K 1 0 m i n

Nonstick spray 3 large garlic cloves, thinly sliced Flour, for rolling out dough

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Coat microwave-safe plate with nonstick spray. Arrange garlic in

10 oz whole-wheat pizza dough, at room temperature

single layer on plate and coat with nonstick spray. Microwave garlic on Medium until golden, 3 to 4 minutes. Let cool. (Garlic will get crispier as it cools.)

⅔ cup part-skim ricotta

3. On lightly floured surface, roll or stretch dough to 11-inch circle.

Coat top of dough with nonstick spray. Arrange dough, coated-side down, on hot grill rack. Grill until bottom of crust is charred and marked from grill, 2 to 3 minutes. Transfer crust to cutting board or pizza peel and coat top with spray. Turn crust over, marked-side up.

¼ tsp kosher salt ½ cup shredded part-skim mozzarella 3 tbsp grated Parmesan, divided ¼ tsp crushed red pepper 1 tbsp everything bagel seasoning blend

4. Spread ricotta over crust, leaving ¾-inch border, then sprinkle with salt. Sprinkle mozzarella, 1 tbsp Parmesan, and crushed red pepper over ricotta. Arrange garlic on top. Sprinkle remaining 2 tbsp Parmesan around edge of crust, then sprinkle everything bagel seasoning over Parmesan. Arrange pizza on grill rack. Close lid and cook until mozzarella melts and bottom of crust is charred and marked from grill, 3 to 5 minutes. Cut pizza into 8 wedges.

SERVING SIZE (2 wedges) 279 Cal, 10 g Total Fat, 4 g Sat Fat, 886 mg Sod, 35 g Total Carb, 2 g Sugar, 4 g Fib, 15 g Prot.

SEE PHOTOGRAPH ON PAGES 92 TO 93.

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No-fuss pizzas are minutes away when you use crispy tortillas as a base. It saves time and PersonalPoints™.

This pizza is also great with shiitake mushroom caps and chopped shallots in place of broccoli and tomatoes.

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8

PREP 1 5 m i n

COO K 2 5 m i n

Nonstick spray 8 oz broccoli, cut into small florets 16 grape tomatoes, halved 1 tbsp olive oil ¼ tsp salt 12 olives, pitted and chopped ½ cup tomato sauce, divided 4 medium whole-wheat tortillas 1 tsp dried oregano, divided 2 oz provolone (4 thin slices) 4 tsp grated Parmesan (preferably ParmigianoReggiano)

SERVES 4

1. Preheat oven to 450°F. In large bowl, toss broccoli, tomatoes, oil,

and salt. Spread vegetables out on baking sheet in single layer and lightly coat with nonstick spray. Roast until vegetables are crispy, 12 to 15 minutes. Remove from oven. (You can also grill the vegetables in a grilling basket.) Toss vegetables with olives.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3. To make pizzas, spread 2 tbsp tomato sauce on each tortilla and sprinkle each with ¼ tsp oregano. Tear 1 slice of provolone into pieces and arrange on top of 1 pizza. Top with 1 tsp Parmesan and quarter of vegetables. Repeat with remaining pizzas, provolone, Parmesan, and vegetables. Grill pizzas until edges begin to brown, 3 to 4 minutes. Rotate pizzas and continue to grill until cheese is bubbly, 2 to 3 minutes more. (You may have to cook the pizzas in batches, depending on the size of your grill or grill pan.)

SERVING SIZE (1 pizza) 287 Cal, 13 g Total Fat, 5 g Sat Fat, 659 mg Sod, 34 g Total Carb, 7 g Sugar, 8 g Fib, 11 g Prot.

SEE PHOTOGRAPH ON PAGES 92 TO 93.

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PIZZA & PASTA

BROCCOLI, CHERRY TOMATO, a nd OLIVE PIZZAS

96

Think of these individual vegetarian lasagnas as a lighter, fresher take on the usually heavy pasta bake. They require no cooking for prep and need only 20 minutes on the grill to reach perfect doneness. The oven-ready lasagna noodles are wonderfully thin and light, giving the feel of homemade pasta.

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8

PREP 2 0 m i n

CO O K 2 0 m i n

Nonstick spray 1⅛ cups jarred fat-free marinara sauce 4 cups thinly sliced zucchini (⅛ inch thick) 4 cups thinly sliced yellow summer squash (⅛ inch thick) 12 no-cook lasagna noodles (7 oz) 8 pinches plus ¼ tsp kosher salt, divided 8 pinches plus ¼ tsp black pepper, divided ¾ cup shredded part-skim mozzarella 2 cups halved cherry tomatoes ¼ cup chopped fresh basil 2 tbsp finely chopped shallot 1½ tsp red-wine vinegar

PIZZA & PASTA

GRILLED LASAGNA PACKETS SERVES 4

1. Off heat, coat grill rack with nonstick spray. Preheat gas grill to

medium-high, or prepare medium-high fire in charcoal grill. On work surface, stack 2 (18-by-12-inch) sheets of nonstick foil or heavy-duty foil coated with nonstick spray. Repeat 3 times to make total of 4 stacks.

2. In medium bowl, combine marinara and 1⅛ cups water. In large

bowl, toss zucchini and squash. Arrange 1 lasagna noodle on each foil stack. Spoon 3 tbsp marinara over each noodle. (It’s OK if some sauce slides off.) Shingle 1 cup squash slices on top of marinara on each noodle and sprinkle each with pinch of salt and black pepper.

Sprinkle 1½ tbsp cheese over each lasagna. Repeat layering once. Top each lasagna with 1 remaining noodle. Spread 3 tbsp marinara on each noodle. Fold foil over lasagnas and seal packets tightly.

3. Transfer packets to grill, seam-side up. Close lid and grill packets for 10 minutes. Turn packets over. Close lid and grill for 10 minutes more.

Remove packets from grill and let stand for 5 minutes before opening.

(Be careful when opening the packets; there will be a lot of steam.)

4. Meanwhile, in medium bowl, combine tomatoes, basil, shallot, vinegar, and remaining ¼ tsp each salt and black pepper and toss well to coat. Spoon tomatoes over lasagna before serving.

SERVING SIZE (1 lasagna packet and ½ cup tomato topping) 335 Cal, 5 g Total Fat, 2 g Sat Fat, 653 mg Sod, 56 g Total Carb, 14 g Sugar, 6 g Fib, 16 g Prot.

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Make one of the best pizzas you’ll ever have; the secret to success is to have all the toppings ready to add to the pizza on the grill so it cooks in a matter of minutes. Use dough that’s at room temperature because it’s more pliable and easier to work with. A slightly thicker dough cooks best on a grill.

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SWISS CHARD a nd TOMATO PIZZAS 7

PREP 2 0 m i n

CO O K 1 0 m i n

Nonstick spray (preferably made with olive oil) 1 bunch Swiss chard (about ¾ lb), leaves separated and tough center stems removed 1 medium red onion, cut into ¼-inch rounds Flour, for rolling out dough 1 lb pizza dough, at room temperature, divided into 4 pieces 4 large plum tomatoes, cut crosswise into ¼-inch slices ¼ tsp black pepper, divided 1 cup shredded part-skim mozzarella, divided

SERVES 8

1. Off heat, coat grill rack with nonstick spray. Turn on 1 burner of gas grill and preheat to high, or prepare fire in charcoal grill for two-zone cooking (see page 13).

2. Coat Swiss chard and onion with nonstick spray and transfer to

grill. Cook, turning occasionally, until vegetables are lightly browned and tender, about 3 minutes for chard and 5 minutes for onion.

Remove vegetables from grill as they are done cooking and transfer to cutting board. Coarsely chop vegetables. Keep grill lit.

3. On lightly floured work surface, roll each piece of dough into thin oval. Working with 2 crusts at a time, lightly coat 1 side of each with nonstick spray and arrange on hotter side of grill. Close lid and cook, checking occasionally to make sure bottoms are not burning and large bubbles are not popping, until crusts are charred and marked from grill, 2 to 3 minutes. Transfer to cutting board and coat top with nonstick spray. Turn crusts over and arrange on cooler side of grill.

4. Top crusts on grill with half of chard, onion, and tomatoes. Sprinkle each with pinch of black pepper and top each with ¼ cup cheese.

Slide pizzas back to hotter side of grill and close lid. Cook until crusts are charred and marked from grill, 2 to 3 minutes more. (If bottoms start to burn before cheese melts, move pizzas back to cooler side of grill.) Repeat with remaining crusts, toppings, black pepper, and cheese. Cut each pizza in half before serving.

SERVING SIZE (½ pizza): 224 Cal, 7 g Total Fat, 3 g Sat Fat, 564 mg Sod, 30 g Total Carb, 5 g Sugar, 1 g Fib, 11 g Prot.

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FOUR-INGREDIENT CHICKEN YAKITORI, PAGE 102

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chicken a nd turkey In t h is c h ap t e r Four-ingredient chicken yakitori

102

Chicken sausage and onion salad with figs

105

Chicken Parmesan

106

Chicken with summer corn and tomato salad

109

Chicken sausage sandwiches with Spanish chickpea salsa

110

Moroccan chicken with cumin-garlic yogurt sauce

113

Cuban chicken with black bean and mango salsa

114

Blue cheese chicken burgers

117

Lemon and herb chicken

118

Chicken with tomatillo salsa

121

Grilled Buffalo wings

124

101

Turkey tenderloin and acorn squash

125

Rosemary chicken and red peppers with cucumber relish

129

Chicken and shrimp satay

130

Chicken sausage subs with creamy Dijon slaw

133

BBQ turkey burgers with grilled onions

134

BBQ chicken and sweet potatoes

137

Skewer chicken with scallions, slather with a salty, slightly sweet sauce, and magic happens: As the skewers grill, the sauce caramelizes and chars. We use eight 6-inch skewers, but fewer long skewers will work, too. (If you’re cooking in a grill pan, just make sure they’ll all fit inside.)

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FOUR-INGREDIENT CHICKEN YAKITORI CHICKEN & TURKEY

2–4

PR E P 1 0 m i n

Nonstick spray ⅓ cup reduced-sodium teriyaki sauce 1 tbsp dark sesame oil 1 lb skinless boneless chicken breasts, cut into 24 (1½- to 2-inch) pieces 8 medium scallions, white and light-green parts only, plus more for garnish (optional)

CO O K 1 0 m i n

SERVES 4

1. In medium bowl, whisk teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3. Remove chicken from marinade and pour marinade into small saucepan. Bring to boil and cook marinade until syrupy, 2 to 3 minutes.

Cut white and light-green parts from each scallion into 2 pieces, each about 1½ to 2 inches long. Using 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces on each skewer.

4. Coat skewers with nonstick spray. Grill skewers until chicken is lightly charred and cooked through and instant-read thermometer inserted into centers registers 165°F, 3 to 4 minutes per side. (If grilling more scallions for garnish, coat scallions with nonstick spray and grill for about 1 minute per side.) Brush skewers with reduced marinade and garnish with more scallions (if using).

SERVING SIZE (2 skewers) 200 Cal, 7 g Total Fat, 1 g Sat Fat, 482 mg Sod, 6 g Total Carb, 4 g Sugar, 1 g Fib, 28 g Prot.

102

Grilled onion and sausage make the base of this wonderful salad. Pomegranate molasses, a key ingredient in the dressing, is traditionally found in Middle Eastern dishes. Whether store-bought or homemade, it’s basically pomegranate juice that has been reduced to an intensely flavored syrup.

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CHICKEN SAUSAGE a nd ONION SALAD w i t h FIGS 10–12

PR E P 1 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

4 (3-oz) fully cooked chicken apple sausages

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill onion and sausages, turning onion once and sausages occasionally, until onion is tender and sausages are heated through, 6 to 8 minutes.

2 tbsp extra-virgin olive oil

2. Meanwhile, in large bowl, whisk oil, lemon juice, molasses, salt,

1 medium onion, cut into ½-inch-thick rings

2 tbsp fresh lemon juice

and black pepper for dressing.

2 tbsp pomegranate molasses

3. Cut each sausage crosswise on angle into 3 pieces. Add radicchio, spinach, and mint to bowl with dressing and toss to coat. Divide salad among 4 plates. Top each with sausage, onion, figs, and pine nuts.

¾ tbsp salt ½ tsp black pepper 1 head radicchio (4 oz), trimmed, leaves torn

SERVING SIZE (3 sausage pieces, 2 figs, and about 2 cups onion and salad) 361 Cal, 16 g Total Fat, 3 g Sat Fat, 1,156 mg Sod, 39 g Total Carb, 28 g Sugar, 5 g Fib, 17 g Prot.

4 cups baby spinach ½ cup torn fresh mint leaves 8 medium figs, halved 4 tsp toasted pine nuts

105

CHICKEN & TURKEY

Nonstick spray

COO K 1 0 m i n

This is a lighter, fresher, deconstructed version of the beloved (but traditionally heavy) classic. Instead of breading and panfrying chicken breasts, we season them with herbs before they hit the grill. Grilled grape tomatoes swap in for marinara sauce, and shaved Parmesan brings the cheesy hit.

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CHICKEN PARMESAN CHICKEN & TURKEY

3–6

PR E P 1 5 m i n

Nonstick spray

COO K 1 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

4 (6-oz) skinless boneless chicken breasts

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

1 tbsp plus 1½ tsp olive oil, divided

2. Brush chicken with 1 tbsp oil and sprinkle with Italian seasoning,

1 tsp Italian seasoning ¾ tsp kosher salt, divided ¾ tsp black pepper, divided 2 cups grape tomatoes 2 tbsp chopped fresh basil or ½ tsp dried basil 2 tsp red-wine vinegar 1 small garlic clove, grated 1 oz shaved Parmesan

½ tsp salt, and ½ tsp black pepper. Thread tomatoes onto 3 (8- to 12-inch) skewers. Coat tomatoes with nonstick spray. Arrange chicken and tomatoes on grill. Grill tomatoes, turning occasionally, until skins are lightly charred and start to split, 5 to 6 minutes. Grill chicken until instant-read thermometer inserted into centers registers 165°F, 5 to 6 minutes per side.

3. Transfer tomatoes from skewers to medium bowl. Stir in basil, vinegar, garlic, and remaining 1½ tsp oil, ¼ tsp salt, and ¼ tsp black pepper. Spoon tomatoes over chicken and sprinkle with cheese.

SERVING SIZE (1 chicken breast, 1/2 cup tomatoes, and 1 tbsp cheese) 296 Cal, 12 g Total Fat, 3 g Sat Fat, 524 mg Sod, 4 g Total Carb, 2 g Sugar, 1 g Fib, 42 g Prot.

106

You can use whole chicken breasts or chicken breast cutlets for this recipe. Cutlets will cook more quickly, so keep an eye on the grill. Serve with lime wedges on the side and everyone can add an extra pop of citrus flavor to their dish.

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CHICKEN w i t h SUMMER CORN a nd TOMATO SALAD 1–5

PR E P 2 0 m i n

1½ cups fresh corn kernels (from 2 ears corn) or 1½ cups frozen corn kernels, cooked 1 ripe large tomato, chopped 4 medium scallions, sliced ¼ cup chopped fresh cilantro 4 tbsp fresh lime juice, divided 2 tsp olive oil 1 tsp ground cumin, divided 1 tsp salt, divided ¾ tsp smoked paprika, divided

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In medium bowl, mix corn, tomato, scallions, cilantro, 2 tbsp

lime juice, oil, and ¼ tsp each cumin, salt, and paprika. Let stand for flavors to blend.

3. In small bowl, combine remaining 2 tbsp lime juice, ¾ tsp cumin, ¾ tsp salt, and ½ tsp paprika and rub all over chicken. Coat chicken with nonstick spray. Grill chicken, turning once, until chicken is cooked through and instant-read thermometer inserted into centers registers 165°F, 8 to 10 minutes for whole chicken breasts. Divide corn salad among plates and top with chicken.

SERVING SIZE (3 oz chicken and ⅔ cup salad) 222 Cal, 6 g Total Fat, 1 g Sat Fat, 646 mg Sod, 15 g Total Carb, 5 g Sugar, 2 g Fib, 28 g Prot.

1 lb skinless boneless whole chicken breasts or chicken breast cutlets

109

CHICKEN & TURKEY

Nonstick spray

COO K 1 0 m i n

The sausages are topped with a vibrant chickpea salsa made with pimiento peppers, smoked paprika, red onion, sherry vinegar, and oregano. Make the salsa a day ahead and keep it in the fridge. Then all that’s left is to grill the sausages and the hot dog buns for an easy and delicious weeknight meal.

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CHICKEN SAUSAGE SANDWICHES w i t h SPANISH CHICKPEA SALSA CHICKEN & TURKEY

6

PREP 1 0 m i n

COO K 5 m i n

Nonstick spray 3 oz drained jarred pimiento peppers, chopped ⅓ cup drained canned chickpeas, rinsed and coarsely chopped 1 tbsp finely chopped red onion 2 tsp sherry vinegar ½ tsp dried oregano ½ tsp mild smoked paprika

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, mix pimientos, chickpeas, onion, vinegar, oregano, and paprika for salsa.

3. Grill sausages, turning occasionally, until charred in spots and heated through, about 5 minutes. Grill buns, cut-side down, until lightly toasted, about 1 minute. Arrange sausages in buns and top each with 2½ tbsp chickpea salsa.

SERVING SIZE (1 sausage sandwich) 223 Cal, 8 g Total Fat, 2 g Sat Fat, 762 mg Sod, 23 g Total Carb, 4 g Sugar, 5 g Fib, 18 g Prot.

4 (3-oz) fully cooked chicken sausages (such as chicken chorizo) 4 reduced-calorie wholegrain hot dog buns

1 10

111

Skinless boneless chicken thighs are more forgiving than leaner cuts because they stay juicy even if slightly overcooked. Here, they’re rubbed with a heady spice mix and served with a luscious yogurt sauce. Stirring a little oil into the sauce gives it richness; the cumin makes it irresistible.

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MOROCCAN CHICKEN w i t h CUMIN-GARLIC YOGURT SAUCE 5–6

PR E P 1 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

4 (5-oz) skinless boneless chicken thighs

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

1 tbsp plus 1½ tsp extravirgin olive oil, divided

2. Brush chicken with 1½ tsp oil. In small bowl, mix ½ tsp salt, ½ tsp

¾ tsp kosher salt, divided ¾ tsp ground cumin, divided ½ tsp ground coriander ¼ tsp ground allspice ¼ tsp ground ginger ¼ tsp ground turmeric ½ cup plain nonfat Greek yogurt

cumin, coriander, allspice, ginger, and turmeric. Sprinkle spice blend over both sides of chicken. Grill chicken until instant-read thermometer registers 165°F when inserted into thickest piece, about 5 minutes per side.

3. Meanwhile, in small bowl, combine yogurt, cilantro, mint, garlic, and remaining 1 tbsp oil, ¼ tsp salt, and ¼ tsp cumin. Serve sauce with chicken.

SERVING SIZE (1 chicken thigh and 2 tbsp sauce) 239 Cal, 11 g Total Fat, 2 g Sat Fat, 508 mg Sod, 2 g Total Carb, 1 g Sugar, 0 g Fib, 31 g Prot.

2 tbsp chopped fresh cilantro 1 tbsp chopped fresh mint leaves 1 small garlic clove, grated

1 13

CHICKEN & TURKEY

Nonstick spray

COO K 1 0 m i n

The chicken and beans will have the best flavor if they marinate overnight, so set this up the night before if you can. Then when it’s time for dinner, all you have to do is grill and dinner’s ready. Make sure you coat the grill heavily with nonstick spray as instructed so the chicken doesn’t stick to the grates.

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CUBAN CHICKEN w i t h BLACK BEAN a nd MANGO SALSA CHICKEN & TURKEY

1–6

PR E P 1 5 m i n

Nonstick spray

COO K 1 5 m i n

OTHER 2 hr

SERVES 4

1. In medium bowl, combine orange juice, cilantro, lime juice, oil,

2 tsp finely chopped garlic

garlic, cumin, salt, and black pepper for marinade. Scoop out ½ cup marinade and pour into large resealable plastic bag. Add chicken to bag. Seal bag and turn to coat chicken. Refrigerate for at least 2 hours and up to 12 hours. Add beans, mango, and onion to bowl of remaining marinade and stir to combine salsa. Cover salsa and refrigerate for up to 12 hours.

1 tsp ground cumin

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

½ cup fresh orange juice ¼ cup chopped fresh cilantro 3 tbsp fresh lime juice 2 tsp olive oil

¼ tsp salt ½ tsp black pepper 4 (5-oz) skinless boneless chicken breasts 1 cup canned black beans, rinsed and drained 1 cup cubed mango 2 tbsp chopped red onion

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Remove chicken from marinade. (Discard marinade.) Grill chicken, turning as needed so grill marks form, until instant-read thermometer inserted into centers registers 165°F, 10 to 15 minutes. Transfer chicken to plates. Spoon salsa and any juices over chicken.

SERVING SIZE (1 chicken breast and about ½ cup salsa) 295 Cal, 7 g Total Fat, 1 g Sat Fat, 442 mg Sod, 22 g Total Carb, 9 g Sugar, 5 g Fib, 36 g Prot.

1 14

1 15

If you are a Buffalo wings fan, these burgers are for you. The patties are flavored with barbecue sauce, hot sauce, and celery and, of course, topped with blue cheese. For extra heat, sprinkle the lettuce with hot sauce. To go bunless, sandwich a patty and all the fixings between two crisp lettuce leaves.

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BLUE CHEESE CHICKEN BURGERS 6–7

PR E P 1 5 m i n

¼ cup barbecue sauce 1½ tsp hot pepper sauce (or to taste) 1 lb lean (98%) ground chicken breast ½ cup sliced scallions ¼ cup chopped celery ¼ cup dried plain breadcrumbs 2 tsp finely chopped garlic ½ tsp salt 4 light hamburger rolls or buns 4 romaine lettuce leaves or 2 cups shredded romaine

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, combine barbecue sauce and hot sauce. In medium bowl, combine chicken, scallions, celery, breadcrumbs, garlic, and salt. Using wet hands (to prevent meat from sticking), form chicken into 4 (½-inch-thick) patties. Brush tops of patties with half of sauce.

3. Transfer patties to grill, sauce-side down, and brush tops of patties with remaining sauce. Grill, turning once, until instant-read thermometer registers 165°F when inserted horizontally into patties, about 10 minutes. During last minute of cooking, grill rolls until lightly toasted.

4. Build burgers with rolls, lettuce, patties, tomato slices, and cheese.

SERVING SIZE (1 burger) 317 Cal, 5 g Total Fat, 1 g Sat Fat, 872 mg Sod, 34 g Total Carb, 10 g Sugar, 5 g Fib, 32 g Prot.

1 large tomato, cut into 8 slices 2 tbsp crumbled blue cheese

1 17

CHICKEN & TURKEY

Nonstick spray

COO K 1 0 m i n

These chicken breasts turn out juicy and aromatic every time, thanks to a flavorful marinade. Halve the recipe for a smaller crowd, or make a whole batch and turn any leftovers into sandwiches, burritos, or enchiladas. Before grilling, pat the chicken dry to prevent burning or flare-ups on the grill.

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LEMON a nd HERB CHICKEN CHICKEN & TURKEY

0–2

PR E P 1 5 m i n

Nonstick spray

COO K 1 0 m i n

OTHER 6 hr

SERVES 16

1. In large bowl, whisk rosemary, oregano, vinegar, garlic, lemon zest,

¼ cup finely chopped fresh rosemary

salt, and black pepper. Add chicken and turn until coated well. Cover chicken and refrigerate for 6 hours.

¼ cup fresh oregano, roughly chopped

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

3 tbsp white-wine vinegar 6 medium garlic cloves, finely chopped 1½ tbsp finely grated lemon zest 2 tsp salt

gas grill or grill pan to high, or prepare high fire in charcoal grill.

Grill chicken, turning once, until chicken is charred in spots and cooked through and instant-read thermometer inserted into centers registers 165°F, 10 to 15 minutes. (Leftovers can be refrigerated for up to 5 days.)

SERVING SIZE (1 chicken breast) 140 Cal, 3 g Total Fat, 1 g Sat Fat, 342 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 26 g Prot.

1 tsp black pepper 16 (4-oz) skinless boneless chicken breasts

1 18

120

Tomatillos are cooked in a foil packet on the grill with jalapeño, onion, and garlic for a quick salsa to top the chicken.

Take care when opening the packet to check for doneness; there will be a lot of steam. If you don’t have a grill or grill pan, broil the chicken and vegetables separately (no foil needed).

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CHICKEN w i t h TOMATILLO SALSA 1–4

PR E P 3 0 m i n

SERVES 8

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

2 lb skinless boneless chicken breasts

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

1 tsp ground cumin

2. In large bowl, sprinkle chicken with cumin and 1 tsp salt. Drizzle

3 tsp kosher salt (or more to taste), divided 2 tbsp extra-virgin olive oil, divided 1 lb tomatillos, papery husks removed, rinsed, cored, and roughly chopped 1 small jalapeño, stemmed, seeded, and roughly chopped 1 small yellow onion, thinly sliced 2 medium garlic cloves, thinly sliced ½ cup fresh cilantro leaves, plus more for garnish ¼ cup fresh lime juice (or more to taste)

with 1 tbsp oil and toss to coat. On 1 side of large piece of heavy-duty foil, arrange tomatillos, jalapeño, onion, and garlic. Drizzle with remaining 1 tbsp oil and sprinkle with 1 tsp salt. Using your hands, mix vegetables to combine. Fold foil over vegetables and crimp edges to tightly seal packet.

3. Transfer chicken and packet to grill. Cook, turning chicken and packet halfway through cooking, until chicken is charred in spots and cooked through, instant-read thermometer inserted into centers registers 165°F, and vegetables in packet are softened, about 15 minutes total. (Check carefully when opening packet; steam will be released.)

Transfer chicken to cutting board and let rest.

4. Meanwhile, carefully transfer vegetables (including juices) to blender or food processor. Add cilantro, lime juice, and remaining 1 tsp salt and pulse until smooth. Season salsa to taste with more salt and/or lime juice.

5. Slice chicken in thick slices and transfer to platter. Drizzle salsa over top and garnish with more cilantro. Serve immediately. (The salsa can be made up to 3 days ahead.)

SERVING SIZE (3 oz chicken plus ⅓ cup salsa) 191 Cal, 7 g Total Fat, 1 g Sat Fat, 776 mg Sod, 5 g Total Carb, 3 g Sugar, 1 g Fib, 26 g Prot.

121

CHICKEN & TURKEY

Nonstick spray

COO K 1 5 m i n

GRILLED BUFFALO WINGS, PAGE 124

123

A leaner take on the favorite game-day app: The wings are skinned, seasoned with a rub, and basted with a hot sauce glaze that uses less butter than most recipes. The spice level is medium. For less heat, go lighter with hot sauce; for more, add cayenne. To skin wings, use paper towels for a good grip.

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GRILLED BUFFALO WINGS CHICKEN & TURKEY

4

PREP 1 5 m i n

COO K 2 0 m i n

Nonstick spray 1½ lb skinless bone-in chicken wings, separated into drumettes and flats (about 18 pieces), wing tips discarded 1 tsp chili powder 1 tsp garlic powder ½ tsp kosher salt ½ tsp black pepper 2½ tbsp hot pepper sauce 1 tbsp unsalted butter, melted 1 tsp honey

SERVES 6

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In large bowl, add chicken. In small bowl, combine chili powder,

garlic powder, salt, and black pepper. Sprinkle spice blend over chicken and toss until coated. Arrange chicken on grill. Close lid and cook, turning occasionally, until wings are almost cooked through, about 15 minutes.

3. Meanwhile, in small bowl, combine hot sauce, butter, and honey.

Brush glaze over chicken. Grill until wings are charred in spots, about 3 minutes. Turn wings over and brush with remaining glaze. Grill until wings are cooked through, about 3 minutes.

SERVING SIZE (3 pieces) 171 Cal, 6 g Total Fat, 3 g Sat Fat, 419 mg Sod, 2 g Total Carb, 1 g Sugar, 0 g Fib, 25 g Prot.

SEE PHOTOGRAPH ON PAGES 122 TO 123.

124

This grilled combo is full of lovely fall vibes, combining holiday herbs and spices with turkey and acorn squash.

When grilled, the squash becomes lightly charred with caramelized edges. Use a meat thermometer to ensure you don’t overcook the turkey.

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TURKEY TENDERLOIN a nd ACORN SQUASH 2–6

PR E P 1 0 m i n

1½ lb turkey tenderloins 3 tbsp olive oil, divided 1¼ tsp kosher salt, divided 1 tsp garlic powder 1 tsp ground dried sage 1 tsp dried thyme ¾ tsp black pepper 2 small acorn squash (each about 1 lb), each cut into 12 thin wedges ½ tsp ground cinnamon ¼ tsp ground nutmeg

SERVES 6

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Brush turkey with 1½ tbsp oil. In small bowl, combine ¾ tsp

salt, garlic powder, sage, thyme, and black pepper and rub all over both sides of tenderloins. In large bowl, toss squash and remaining 1½ tbsp oil. Sprinkle with cinnamon, nutmeg, and remaining ½ tsp salt and toss to combine.

3. Arrange tenderloins and squash, cut-side down, on grill. Close lid and cook until instant-read thermometer inserted into centers of tenderloins registers 165°F and squash is tender, charred, and marked from grill, 8 to 10 minutes per side. Let turkey rest for 5 minutes before slicing.

SERVING SIZE (about 3½ oz cooked turkey and 4 squash wedges) 239 Cal, 9 g Total Fat, 2 g Sat Fat, 641 mg Sod, 16 g Total Carb, 0 g Sugar, 3 g Fib, 26 g Prot.

SEE PHOTOGRAPH ON PAGES 126 TO 127.

125

CHICKEN & TURKEY

Nonstick spray

CO O K 2 0 m i n

TURKEY TENDERLOIN AND ACORN SQUASH, PAGE 125

127

The yogurt marinade, infused with garlic, rosemary, and lemon, adds deep flavor and helps keep the chicken juicy.

The chicken can marinate for about 15 minutes at room temp, or it can be covered and refrigerated overnight. We call for red bell peppers, but use any color, or a mix, you like.

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ROSEMARY CHICKEN a nd RED PEPPERS w i t h CUCUMBER RELISH 1–5

PR E P 3 0 m i n

OTHER 15 min

SERVES 4

1. In medium bowl, whisk 1½ cups yogurt, lemon juice, 2 chopped

2 cups plain nonfat yogurt (preferably Greek), divided

garlic cloves, and rosemary. Mix in chicken. Marinate at room temperature for 15 minutes, or cover and refrigerate up to overnight.

4 tbsp fresh lemon juice

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

3 medium garlic cloves, finely chopped, divided

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2 tbsp finely chopped fresh rosemary

3. In medium bowl, combine cucumber, onion, parsley, oil, salt, black pepper, and remaining ½ cup yogurt and 1 chopped garlic clove for cucumber relish.

1 lb skinless boneless chicken breasts 1 large unpeeled English (or hothouse) cucumber, cut into ¼-inch pieces ¼ cup finely chopped red onion 1 tbsp chopped fresh parsley

4. Grill chicken and bell peppers, turning once, until chicken is cooked through, instant-read thermometer inserted into centers registers 165°F, and peppers are charred in spots, 3 to 4 minutes per side.

Coarsely chop chicken and bell peppers. Serve with relish.

SERVING SIZE (1½ cups chicken and peppers and ½ cup relish) 265 Cal, 6 g Total Fat, 1 g Sat Fat, 434 mg Sod, 20 g Total Carb, 14 g Sugar, 2 g Fib, 34 g Prot.

2 tsp olive oil ½ tsp salt ¼ tsp black pepper 2 large sweet red bell peppers, quartered

129

CHICKEN & TURKEY

Nonstick spray

COO K 1 0 m i n

We used chicken tenderloins for faster prep time, but you could also use 2 breasts, each sliced lengthwise into 3 pieces.

Grill the chicken and shrimp on separate skewers so they cook more evenly. Grill some vegetables on the side and you have a great main course, or serve the skewers as an appetizer.

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CHICKEN a nd SHRIMP SATAY CHICKEN & TURKEY

1–2

PR E P 1 5 m i n

Nonstick spray 1 tbsp plus 1 tsp fish sauce, divided 1 tbsp plus 1 tsp fresh lime juice, divided 1 medium garlic clove, finely chopped 2 tsp soy sauce 1 tsp finely chopped peeled fresh ginger

COO K 1 0 m i n

OTHER 20 min

SERVES 8

1. In shallow dish, combine 1 tbsp fish sauce, 1 tbsp lime juice, garlic, soy sauce, ginger, and agave. Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in refrigerator for up to 2 hours. Thread chicken onto 6 small skewers. Thread 2 shrimp each onto 4 small skewers.

2. Meanwhile, in small bowl, whisk coconut milk, powdered peanut

butter, curry sauce, 1 tbsp water, and remaining 1 tsp fish sauce and 1 tsp lime juice for sauce.

3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas

6 chicken tenderloin strips (about 1 lb)

grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill skewers, turning once, until chicken and shrimp are cooked through, 3 to 4 minutes per side. Transfer skewers to platter.

Garnish skewers with cucumber and cilantro. Serve with sauce.

8 large shrimp, peeled and deveined

SERVING SIZE (1 chicken tenderloin, 2 shrimp, and 1 tbsp sauce) 97 Cal, 2 g Total Fat, 0 g Sat Fat, 527 mg Sod, 3 g Total Carb, 1 g Sugar, 1 g Fib, 17 g Prot.

1 tsp agave nectar

3 tbsp canned light unsweetened coconut milk 3 tbsp powdered peanut butter 1 tsp jarred curry sauce 1 tbsp finely chopped cucumber 1 tbsp chopped fresh cilantro

130

132

A flavorful, crunchy slaw provides the perfect contrast to savory grilled chicken sausage. To speed up prep work, use 1 cup bagged coleslaw mix instead of shredding your own carrots and cabbage. The slaw can be made up to 1 day ahead before serving.

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CHICKEN SAUSAGE SUBS w i t h CREAMY DIJON SLAW 6

PREP 1 5 m i n

COO K 1 0 m i n

½ cup shredded carrot ½ cup shredded red cabbage ¼ cup finely chopped shallot 1 tbsp finely chopped fresh parsley, plus more for garnish 1 tbsp reduced-calorie mayonnaise 1 tbsp Dijon mustard ¼ tsp apple-cider vinegar ⅛ tsp sugar

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, mix carrot, cabbage, shallot, and parsley. In another small bowl, whisk mayonnaise, mustard, vinegar, and sugar. Pour over slaw and toss to coat.

3. Grill sausages, turning occasionally, until lightly browned and marked from grill, 5 to 6 minutes. Grill buns until lightly toasted, about 1 minute. Arrange sausages in buns. Top with slaw and garnish with more parsley (if using).

SERVING SIZE (1 bun, 1 sausage, and about ¼ cup slaw) 231 Cal, 8 g Total Fat, 2 g Sat Fat, 852 mg Sod, 23 g Total Carb, 5 g Sugar, 4 g Fib, 17 g Prot.

4 (3-oz) fully cooked sweet Italian chicken sausages 4 reduced-calorie wholegrain hot dog buns

133

CHICKEN & TURKEY

Nonstick spray

SERVES 4

Ground turkey is mixed with seasonings, breadcrumbs, and barbecue sauce for a burger with tons of moisture and flavor.

The burger is topped with thick-cut grilled onions that caramelize and become as sweet as candy on the grill. We call for chopping the lettuce, but you can use whole leaves, too.

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BBQ TURKEY BURGERS w i t h GRILLED ONIONS CHICKEN & TURKEY

10

PREP 2 0 m i n

CO O K 1 5 m i n

Nonstick spray

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

1 lb lean (93%) ground turkey

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2 medium scallions, sliced

2. In medium bowl, mix turkey, scallions, breadcrumbs, 3 tbsp plus

¼ cup fresh breadcrumbs 5 tbsp barbecue sauce, divided ¾ tsp salt, divided ½ medium sweet onion, cut into 4 (½-inch-thick) rounds ¼ cup shredded reducedfat Mexican-style cheese (preferably WW brand) 4 light whole-wheat English muffins, toasted 4 large green leaf lettuce leaves or 1 cup chopped or shredded romaine

2 tsp barbecue sauce, and ½ tsp salt. Using damp hands (to prevent meat from sticking), form turkey into 4 (½-inch-thick) patties. Coat onion with nonstick spray and sprinkle with remaining ¼ tsp salt.

3. Grill patties and onion, turning once, until instant-read thermometer registers 165°F when inserted horizontally into patties and onion is lightly charred and tender, about 10 minutes. Transfer onion to plate. Turn off heat on gas grill (or grill pan), or move burgers to cooler side of charcoal grill. Sprinkle each burger with 1 tbsp cheese.

Close lid and cook until cheese melts, about 1 minute.

4. Build burgers with muffins, lettuce, tomato slices, patties, remaining barbecue sauce, and onion rounds.

SERVING SIZE (1 burger) 345 Cal, 11 g Total Fat, 3 g Sat Fat, 976 mg Sod, 33 g Total Carb, 11 g Sugar, 5 g Fib, 29 g Prot.

½ large tomato, cut into 4 thick slices

134

135

Up your summer grilling game with this dinner that’s super simple from start to finish. Par-cook the sweet potatoes by blanching them for a few minutes before grilling. This way, the sweet potatoes cook on the grill in about the same amount of time as the chicken.

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BBQ CHICKEN a nd SWEET POTATOES 2–7

PR E P 3 0 m i n

2 tbsp paprika 1 tbsp chili powder 1 tbsp sugar 1½ tsp dry mustard 1½ tsp ground cinnamon 1½ tsp ground cumin 1½ tsp garlic powder 4 (4-oz) skinless boneless chicken breasts 2 large sweet potatoes 2 pinches salt

SERVES 4

1. In small bowl, mix paprika, chili powder, sugar, mustard, cinnamon, cumin, and garlic powder. A few hours before you plan to grill, rub chicken with seasoning blend. Cover chicken and keep in refrigerator until 15 minutes before grilling.

2. Peel sweet potatoes and slice into ⅓-inch-thick disks. In pot, cover sweet potatoes with salted cold water. Bring to boil over medium heat. Cook potatoes for 3 to 4 minutes. Drain and let cool.

3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas

grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Coat sweet potatoes with nonstick spray. Season potatoes and chicken with pinch of salt each. Transfer to grill. Close lid and cook until potatoes and chicken are cooked through and instant-read thermometer inserted into breasts registers 165°F. (The seasoning makes the chicken very red in color so be careful not to cook it for too long.)

SERVING SIZE (1 chicken breast and 1/4 of sweet potatoes) 297 Cal, 4 g Total Fat, 1 g Sat Fat, 261 mg Sod, 36 g Total Carb, 10 g Sugar, 7 g Fib, 29 g Prot.

137

CHICKEN & TURKEY

Nonstick spray

COO K 1 5 m i n

EASY BBQ T-BONE STEAK, PAGE 140

NEW!

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meat a nd plant protein In t h is c h ap t e r Easy BBQ T-bone steak

140

Greek-style cheeseburgers

143

Rosemary and garlic pork loin with arugula

144

Vegetarian kofta and vegetable kebabs

147

Lamb chops with lemon-mint pesto

148

Beef and broccoli skewers

152

Meatball kebabs

153

Mustard-glazed pork chops with peaches

155

Flank steak with carrot top salsa verde

156

Pork with nectarine salsa

159

Tofu steaks with onions and mushrooms

160

Fennel-sage pork burgers with provolone and sautéed peppers

163

139

Flank steak and avocado soft tacos

166

Juicy hamburgers

167

Spicy Korean pork chops and onions

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Lamb, artichoke, and pepper kebabs

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Cuban pork tenderloin

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Ultimate bacon cheeseburgers

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Delicious steak doesn’t get any easier or tastier than this.

Before you grill, trim any excess fat off the steak, not only to keep it healthier but also to avoid any flare-ups. The sauce is also wonderful on chicken. Change up the flavor by adding a dash of hot sauce or a sprinkle of cayenne.

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EASY BBQ T-BONE STEAK 10

PREP 1 0 m i n

COO K 1 5 m i n

Nonstick spray

MEAT & PLANT PROTEIN

2 tbsp ketchup-based chili sauce or ketchup 1 tbsp packed dark brown sugar 1 tbsp Worcestershire sauce 1 medium garlic clove, finely chopped, or ½ tsp garlic powder 2 tsp whole-grain mustard 1 tsp finely chopped peeled fresh ginger or ¼ tsp ground ginger

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.

2. In small bowl, stir chili sauce, sugar, Worcestershire, garlic, mustard, and ginger and brush sauce all over steak.

3. Grill steak, turning once and brushing with any leftover sauce, to desired doneness, 6 to 7 minutes per side for medium rare (130°F on instant-read thermometer). Transfer steak to cutting board. Cover loosely with foil and let rest for 10 minutes. Slice steak against grain before serving.

SERVING SIZE (about 3 oz steak) 283 Cal, 18 g Total Fat, 7 g Sat Fat, 230 g Sod, 7 g Total Carb, 5 g Sugar, 1 g Fib, 23 g Prot.

1 lb lean T-bone beef steak, trimmed and cut 1½ inches thick

140

Update your regular burger with this fresh Greek-inspired flavor twist. The beef is seasoned with oregano, onion, and garlic, and the burgers are topped with crumbled feta and fresh baby spinach for even more flavor and nutrition.

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GREEK-STYLE CHEESEBURGERS 9

PREP 1 0 m i n

Nonstick spray 1 lb lean ground beef ½ cup finely chopped onion

½ tsp dried oregano ¼ tsp salt ¼ tsp black pepper 4 light hamburger rolls or buns

SERVES 4

1. In medium bowl, mix beef, onion, garlic, oregano, salt, and black pepper and gently form into 4 (¾-inch-thick) patties.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Grill patties for 4 minutes. Turn patties over and continue to grill until cooked through, 3 to 4 minutes more.

3. Build burgers with rolls, patties, spinach, and cheese.

PER SERVING (1 burger) 316 Cal, 14 g Total Fat, 6 g Sat Fat, 497 mg Sod, 21 g Total Carb, 3 g Sugar, 4 g Fib, 29 g Prot.

¾ cup baby spinach 4 tbsp reduced-fat feta

143

MEAT & PLANT PROTEIN

1 medium garlic clove, finely chopped

COO K 1 0 m i n

The intense flavors of garlic and rosemary complement pork loin beautifully. If you have time, start marinating the pork the evening before you grill and you’ll be rewarded with phenomenal flavor. Serve with this simple, peppery arugula salad, or grill some vegetables with the pork for a no-fuss side.

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ROSEMARY a nd GARLIC PORK LOIN w i t h ARUGULA 4

PREP 1 0 m i n

Nonstick spray 1 lb lean pork tenderloin

MEAT & PLANT PROTEIN

3 medium garlic cloves, finely chopped 2 tbsp chopped fresh rosemary 1 tbsp olive oil ½ tsp salt 1 tsp black pepper 4 cups arugula ½ cup fat-free red-wine vinaigrette

COO K 2 0 m i n

SERVES 4

1. Arrange pork on large sheet of plastic wrap. In small bowl, mix

garlic, rosemary, oil, salt, and black pepper, crushing rosemary slightly with spoon, and spread over pork to cover. Wrap pork tightly in plastic wrap and refrigerate for at least 1 hour or up to overnight.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3. Remove pork from plastic wrap and transfer to grill. Grill pork, turning occasionally, until instant-read thermometer registers 145°F when inserted into center, about 25 minutes. (The pork can be pink and juicy inside yet fully cooked; make sure the internal temperature is at least 145°F.) Transfer pork to cutting board. Let rest for 10 minutes before slicing. Toss arugula with vinaigrette. Serve with sliced pork.

SERVING SIZE (3 oz pork and 1 cup arugula) 182 Cal, 7 g Total Fat, 1 g Sat Fat, 674 mg Sod, 5 g Total Carb, 3 g Sugar, 1 g Fib, 25 g Prot.

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Thanks to ground plant-based “beef,” you can flavor and shape your own plant-protein patties to your liking. We use grated onion, ground cumin, and cilantro for kofta-inspired vegan kebabs. The recipe calls for cooking in a grill pan, but you can also cook on an outdoor grill over medium-high heat.

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VEGETARIAN KOFTA a nd VEGETABLE KEBABS 9

PREP 2 0 m i n

CO O K 2 5 m i n

Nonstick spray 16 medium cherry tomatoes 2 small zucchini, each cut into 8 (½-inch) slices

1 medium orange bell pepper, cut into 16 pieces 1 tbsp olive oil ¾ tsp kosher salt, divided, plus ⅛ tsp ¾ tsp black pepper, divided, plus ⅛ tsp 1 large red onion 1 lb ground plant-based protein (such as Beyond Meat Beyond Beef) ½ cup chopped fresh cilantro leaves and stems 1 ¼ tsp ground cumin, divided

1. In medium bowl, toss tomatoes, zucchini, squash, bell pepper, oil,

and ¼ tsp each salt and black pepper. Halve onion lengthwise and cut 1 half into wedges. (Set aside remaining half.) Add onion wedges to vegetables and toss to coat. Using 8 (8- to 10-inch) skewers, alternately thread a few pieces of onion, 2 squash pieces, 2 tomatoes, 2 bell pepper pieces, and 2 zucchini pieces onto each skewer.

2. Coat large grill pan with nonstick spray and heat over high for 4 to

5 minutes or until very hot. Add vegetable kebabs, in batches if necessary, and grill for 4 to 5 minutes on each side. Remove kebabs from pan and keep warm.

3. Meanwhile, into same bowl, grate remaining onion half using large holes of box grater. Add plant protein, cilantro, 1 tsp cumin, and ½ tsp each salt and black pepper and mix well. Divide mixture into 4 equal portions. Mold each portion into 6-inch-long oval shape.

Thread kofta onto 4 skewers. Grill until kofta are cooked through and lightly charred, 4 to 5 minutes per side.

4. In small bowl, combine yogurt, lemon juice, garlic, and remaining ¼ tsp cumin, ⅛ tsp salt, and ⅛ tsp pepper. Serve sauce with kebabs.

SERVING SIZE (1 kofta kebab, 2 vegetable kebabs, and 2 tbsp sauce) 370 Cal, 23 g Total Fat, 6 g Sat Fat, 810 mg Sod, 19 g Total Carb, 9 g Sugar, 6 g Fib, 26 g Prot.

½ cup plain nonfat Greek yogurt 1 tbsp fresh lemon juice 1 small garlic clove, grated

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MEAT & PLANT PROTEIN

2 small yellow summer squash, each cut into 8 (½-inch) slices

SERVES 4

Tender lamb chops cook on the grill in under 10 minutes.

The mint pesto combines garlic, mint, parsley, scallions, and lemon zest, then gets finished with mustard and oil.

The combo of lamb and pesto is especially irresistible with Smashed Potatoes (page 40) on the side.

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LAMB CHOPS w i t h LEMON-MINT PESTO 6

PREP 1 0 m i n

COO K 1 0 m i n

Nonstick spray 1 small garlic clove ½ cup fresh mint leaves

MEAT & PLANT PROTEIN

¼ cup fresh flat-leaf parsley 1 medium scallion, cut into 1-inch pieces ½ tsp finely grated lemon zest 1 tbsp olive oil 1 tsp Dijon mustard ½ tsp salt, divided 4 (5-oz) boneless lamb chops (each about 1 inch thick), trimmed

SERVES 4

1. To make pesto, in food processor, pulse garlic until finely chopped.

Add mint, parsley, scallion, and lemon zest and pulse until chopped.

Add 2 tbsp water, oil, mustard, and ¼ tsp salt and process until blended but still slightly chunky. Transfer to serving bowl.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3. Sprinkle lamb chops with remaining ¼ tsp salt and transfer to grill. Close lid and grill until instant-read thermometer inserted into side of each chop registers 145°F for medium, about 4 minutes on each side. Serve chops with pesto.

SERVING SIZE (1 lamb chop and 1 generous tbsp pesto) 240 Cal, 12 g Total Fat, 3 g Sat Fat, 418 mg Sod, 1 g Total Carb, 0 g Sugar, 1 g Fib, 30 g Prot.

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CLOCKWISE FROM LEFT: BEEF AND BROCCOLI SKEWERS, PAGE 152; LAMB, ARTICHOKE, AND PEPPER KEBABS, PAGE 174; MEATBALL KEBABS, PAGE 153.

151

Think Chinese takeout transformed into kebabs. Lean sirloin steak gets briefly marinated in garlic and teriyaki and then layered with fresh broccoli florets, shiitake mushroom caps, and green onion. Shiitake mushroom stems are very tough, so be sure to remove them.

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BEEF a nd BROCCOLI SKEWERS 5

PREP 1 5 m i n

COO K 1 0 m i n

MEAT & PLANT PROTEIN

Nonstick spray

OTHER 20 min

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

1 lb lean top sirloin steak, cut into 24 cubes

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

1 medium garlic clove, grated

2. In medium bowl, combine steak, garlic, 1½ tbsp teriyaki sauce,

¼ cup teriyaki sauce, divided 2 tsp dark sesame oil, divided 24 broccoli florets (about 12 oz) 16 fresh medium shiitake mushrooms, stems removed 8 medium scallions, white and light-green parts only, each cut into 3 pieces

and 1 tsp oil. Marinate at room temperature for 20 minutes. In small bowl, whisk remaining 2½ tbsp teriyaki sauce and 1 tsp oil.

3. Using 8 (10- to 12-inch) skewers, alternately thread 3 steak cubes, 3 broccoli florets, 2 mushrooms, and 3 scallion pieces onto each skewer. Coat skewers with nonstick spray. Grill skewers, turning and basting occasionally with remaining teriyaki sauce, until steak reaches desired degree of doneness, 8 to 10 minutes for medium.

SERVING SIZE (2 skewers) 252 Cal, 8 g Total Fat, 2 g Sat Fat, 790 mg Sod, 11 g Total Carb, 5 g Sugar, 3 g Fib, 34 g Prot.

SEE PHOTOGRAPH ON PAGES 150 TO 151.

152

When shaping meatballs, use a light hand as overmixing can make them tough. Great cooked on an outdoor grill, the kebabs can also be broiled for about 4 minutes per side. A nifty trick: Thread meatballs onto 2 skewers instead of one so the kebab doesn’t roll on the grill. Use up leftovers in a sandwich.

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MEATBALL KEBABS 9

PREP 2 0 m i n

CO O K 1 0 m i n

SERVES 4

Nonstick spray

1. In small bowl, mix breadcrumbs and milk. Let soak for 5 minutes.

½ cup dried plain breadcrumbs

2. In food processor, add beef, cheese, egg whites, garlic, dried herbs,

¼ cup low-fat milk ¾ oz grated Romano cheese (about ¼ cup) 2 large egg whites 2 medium garlic cloves, coarsely chopped 2 tsp dried oregano 2 tsp dried parsley ½ tsp salt ½ tsp black pepper 1 medium red bell pepper, cut into 16 pieces 1 medium onion, cut into 16 (1-inch) pieces

3. Using damp hands, shape beef into 16 meatballs, each about 2 inches in diameter. Hold 2 skewers parallel and, starting with bell pepper, alternately thread 4 bell pepper pieces, 4 onion pieces, and 4 meatballs onto both skewers. Using 6 more skewers, repeat with remaining bell pepper, onion, and meatballs.

4. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill.

Grill kebabs, turning every 2 minutes or so, just until cooked through, 8 to 10 minutes.

SERVING SIZE (1 skewer) 318 Cal, 14 g Total Fat, 6 g Sat Fat, 580 mg Sod, 17 g Total Carb, 4 g Sugar, 2 g Fib, 30 g Prot.

SEE PHOTOGRAPH ON PAGES 150 TO 151.

153

MEAT & PLANT PROTEIN

1 lb lean ground beef

salt, and black pepper. Strain breadcrumbs and press with spoon to extract excess milk. Add to beef and pulse just until blended.

A simple spice rub flavors the pork, but the real magic happens with a sweet-tangy mustard glaze. Peaches and red onions make perfect partners for pork; opt for slightly firm, fragrant fresh peaches or frozen ones. You can combine the peaches with other stone fruit, like cherries, as we did here.

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MUSTARD-GLAZED PORK CHOPS w i t h PEACHES 7–8

PR E P 2 0 m i n

Nonstick spray

2 tsp olive oil 1 tsp kosher salt, divided 1 tsp garlic powder 1 tsp ground coriander ½ tsp black pepper 1 medium red onion, cut into 8 wedges with some core attached 4 medium peaches, quartered and pitted 2 tbsp whole-grain mustard 1 tbsp cider vinegar 1 tbsp honey

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Brush pork chops on both sides with oil. In small bowl, combine

¾ tsp salt, garlic powder, coriander, and black pepper. Sprinkle spice rub evenly over both sides of pork. Coat onion wedges and cut sides of peaches with nonstick spray. In small bowl, whisk mustard, vinegar, and honey.

3. Arrange pork chops, onion, and peaches, cut-side down, on grill.

Cook peaches, on cut sides only, until charred and marked from grill, 3 to 4 minutes. Cook onion until marked from grill, 3 to 4 minutes per side, then sprinkle with remaining ¼ tsp salt. Cook chops until meat is cooked through and instant-read thermometer inserted into centers registers 145°F, 5 to 6 minutes per side, basting with mustard glaze during last 1 to 2 minutes of cooking on each side. Transfer pork, peaches, and onion wedges to platter. Sprinkle with mint.

SERVING SIZE (1 pork chop, 2 peach quarters, and 2 onion wedges) 318 Cal, 10 g Total Fat, 3 g Sat Fat, 712 mg Sod, 23 g Total Carb, 18 g Sugar, 3 g Fib, 33 g Prot.

2 tbsp fresh mint leaves

155

MEAT & PLANT PROTEIN

4 (5-oz) lean bone-in center-rib pork chops or 1 (20 oz) bone-in pork loin roast cut into 4 chops

COO K 1 0 m i n

Don’t toss those carrot greens! Instead, take a simply grilled flank steak to a new level with a brightly flavored carrot top salsa. The salsa comes together easily in a mini food processor. If you don’t have enough carrot tops, you can substitute half of them with fresh flat-leaf parsley.

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FLANK STEAK w i t h CARROT TOP SALSA VERDE 6

PREP 1 5 m i n

COO K 1 0 m i n

Nonstick spray 1 lb lean flank steak ½ tsp kosher salt

MEAT & PLANT PROTEIN

¼ tsp black pepper 1 cup lightly packed carrot greens (trimmed from tops of carrots) 1 tbsp finely chopped shallot 2 tsp drained capers, rinsed ½ small garlic clove, finely chopped ½ tsp finely chopped fresh tarragon ½ tsp anchovy paste

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Season steak with salt and black pepper. Grill steak until desired degree of doneness, about 5 minutes per side for medium-rare.

Transfer steak to cutting board and let rest for 10 minutes.

3. While steak is resting, in mini food processor, pulse carrot greens, shallot, capers, garlic, tarragon, anchovy paste, and mustard until coarsely chopped. Add oil and pulse just to combine. Transfer to small bowl. Stir in 1 to 2 tsp water to thin salsa slightly.

4. Thinly slice steak against grain. Stir vinegar into salsa just before serving. Top steak with salsa or serve salsa alongside.

SERVING SIZE (3 oz steak and 2 tbsp salsa) 241 Cal, 13 g Total Fat, 3 g Sat Fat, 397 mg Sod, 4 g Total Carb, 2 g Sugar, 1 g Fib, 25 g Prot.

¼ tsp Dijon mustard 2 tbsp extra-virgin olive oil 1 tsp sherry vinegar

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Fruit salsas add sweetness to grilled meats and fish and are a nice, cool contrast to hot, savory food when it comes off the grill. This salsa is versatile and can be made ahead and refrigerated. Make a double batch to serve with tortilla chips.

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PORK w i t h NECTARINE SALSA 2–4

PR E P 1 5 m i n

Nonstick spray

COO K 2 0 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2 medium jalapeños, cored, seeded, and chopped, divided

2. In small bowl, stir peach nectar, 1 jalapeño, and 1½ tbsp lime juice

3 tbsp fresh lime juice, divided 1 lb lean pork tenderloin, trimmed ½ tsp kosher salt ¼ tsp black pepper 3 medium nectarines, chopped

for marinade. Season pork with salt and black pepper and arrange pork on grill. Cook pork for 5 minutes, then brush with marinade.

Continue to cook pork, basting with marinade every 5 minutes, until instant-read thermometer inserted into center registers 145°F, about 20 minutes. Let rest for 10 minutes before slicing.

3. Meanwhile, in another small bowl, combine nectarines, scallions, cilantro, and remaining jalapeño and 1½ tbsp lime juice. Top pork with salsa before serving.

SERVING SIZE (about 2 pork slices and ½ cup salsa) 188 Cal, 3 g Total Fat, 1 g Sat Fat, 354 mg Sod, 15 g Total Carb, 10 g Sugar, 3 g Fib, 26 g Prot.

3 medium scallions, green parts only, finely chopped 1 tbsp finely chopped fresh cilantro

159

MEAT & PLANT PROTEIN

1 oz peach, mango, or pineapple nectar

If you are grilling outside, you can cook the onions and mushrooms in a grill basket or grill pan following the same instructions we have here for stovetop cooking. If you’d like, substitute the cremini mushrooms with oyster mushrooms or stemmed shiitakes.

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TOFU STEAKS w i t h ONIONS a nd MUSHROOMS 2–4

PR E P 1 0 m i n

4 tsp olive oil, divided

MEAT & PLANT PROTEIN

2 medium onions, thinly sliced 8 oz cremini or white mushrooms, sliced 1 tsp fresh thyme leaves 3 tsp steak seasoning, divided 14 oz extra-firm tofu, drained ¼ tsp salt

CO O K 2 0 m i n

SERVES 4

1. In large nonstick skillet, heat 2 tsp oil over medium. Add onions

and cook, stirring frequently, until lightly browned, about 8 minutes.

Add mushrooms, thyme, and 1 tsp steak seasoning. Cook, stirring frequently, until mushrooms are tender, about 5 minutes.

2. Brush grill pan with remaining 2 tsp oil and heat over medium.

Halve tofu lengthwise, then halve crosswise to make 4 thick slices.

Sprinkle tofu with salt and remaining 2 tsp steak seasoning. Cook tofu until browned and heated through, about 3 minutes per side. Top tofu steaks with onions and mushrooms before serving.

SERVING SIZE (1 tofu piece and ½ cup vegetables) 173 Cal, 10 g Total Fat, 1 g Sat Fat, 150 mg Sod, 10 g Total Carb, 3 g Sugar, 3 g Fib, 13 g Prot.

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This Italian-inspired burger changes up the usual burger elements with pork, sage, fennel seeds, crushed red pepper, and provolone. A layer of roasted red peppers and garlic takes the place of standard lettuce and tomato. Ground pork guarantees a juicy burger and is ideal when cooking in a grill pan.

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FENNEL-SAGE PORK BURGERS w i t h PROVOLONE a nd SAUTÉED PEPPERS 8

PREP 2 0 m i n

CO O K 2 0 m i n

Nonstick spray 1 tsp olive oil 1 cup thinly sliced bell peppers (any color) 1 ½ tsp fennel seeds, divided 1 ¼ tsp kosher salt, divided ½ tsp black pepper, divided 1 ¼ tsp finely chopped fresh sage, divided

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In large nonstick skillet, heat oil over medium on stovetop. Add

bell peppers, onion, ½ tsp fennel seeds, ½ tsp salt, and ¼ tsp black pepper and cook, stirring frequently, until bell peppers are soft, about 8 minutes. Stir in ¼ tsp sage, garlic, and crushed red pepper and cook, stirring constantly, until garlic is softened, about 1 minute more. Remove from heat and cover to keep warm.

1 lb lean (96%) ground pork

3. In large bowl, combine pork and remaining 1 tsp sage and 1 tsp fennel seeds. Shape meat into 4 (3½-inch) patties. Season patties with remaining ¾ tsp salt and ¼ tsp pepper. Grill patties until instant-read thermometer inserted horizontally into centers registers 160°F, about 6 minutes per side. Top patties with cheese. Cover and cook until cheese is melted, about 30 seconds.

4 (¾-oz) slices reduced-fat provolone

4. To assemble burgers, spread 2 tsp mustard on each roll bottom, then top each with 1 patty, ¼ cup peppers and onions, and roll top.

½ tsp finely chopped garlic Pinch of crushed red pepper

8 tsp whole-grain mustard 4 light hamburger rolls or buns

SERVING SIZE (1 burger) 320 Cal, 11 g Total Fat, 4 g Sat Fat, 1,097 mg Sod, 25 g Total Carb, 4 g Sugar, 5 g Fib, 34 g Prot.

163

MEAT & PLANT PROTEIN

1 cup sliced red onion

SERVES 4

FLANK STEAK AND AVOCADO SOFT TACOS, PAGE 166

165

In addition to adding a smoky flavor to the avocado, grilling makes it extra creamy. Be sure not to put too much oil on the avocado in order to avoid a flare-up. And if you want char marks on the tortillas, don’t wrap them in foil. Lay them in a single layer on the grill until grill marks appear.

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FLANK STEAK a nd AVOCADO SOFT TACOS 4

PREP 2 0 m i n

CO O K 1 0 m i n

12 corn tortillas 1 ½ tsp granulated garlic 1 ½ tsp kosher salt

MEAT & PLANT PROTEIN

¾ tsp chipotle chile powder ¾ tsp ground cumin 1 ripe but firm medium Hass avocado 1 ½ tsp extra-virgin olive oil, divided 2 large sweet red bell peppers 12 medium scallions, trimmed 1 lb lean flank steak ⅓ cup finely chopped red onion ½ cup crumbled feta ½ cup torn fresh cilantro leaves 2 medium limes, cut into wedges 1 tbsp hot sauce (optional)

SERVES 12

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Stack tortillas and wrap in foil. In small bowl, combine granulated garlic, salt, chile powder, and cumin. Halve, pit, and peel avocado.

Brush cut sides of avocado halves with ½ tsp oil and sprinkle with ¼ tsp spice blend.

3. Core and seed bell peppers. Slice each into 6 rings and transfer to large bowl. Halve scallions crosswise and add to peppers. Drizzle vegetables with remaining 1 tsp oil and toss with 1 tsp spice blend.

Rub remaining spice blend all over steak.

4. Transfer packet of tortillas to grill. Arrange steak, vegetables, and avocado on grill. Grill vegetables and avocado until charred, 2 to 3 minutes per side. Transfer to plate. Grill steak to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steak to cutting board and let rest for 5 minutes. Slice steak very thinly against grain.

5. Cut each avocado half into 6 pieces and mash 1 piece down center of each tortilla. On each tortilla, layer 1 pepper ring, 2 scallion pieces, and about 1 oz steak. Garnish with onion, cheese, and cilantro. Serve with lime wedges and hot sauce (if using).

SERVING SIZE (1 taco) 174 Cal, 7 g Total Fat, 2 g Sat Fat, 397 mg Sod, 18 g Total Carb, 2 g Sugar, 4 g Fib, 12 g Prot.

SEE PHOTOGRAPH ON PAGES 164 TO 165.

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The key to this perfectly simple burger is keeping the thickness of the patties even (to avoid uneven cooking) and closing the grill cover to avoid flare-ups. In addition to traditional toppings like lettuce and tomato, try avocado or caramelized onions. If you like, toast the buns alongside the burgers.

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JUICY HAMBURGERS 7

PREP 1 0 m i n

COO K 1 0 m i n

Nonstick spray 1 lb lean (93%) ground beef 1 tbsp Worcestershire sauce 2 tsp finely chopped garlic ¼ tsp black pepper 4 reduced-calorie hamburger rolls

1. Off heat, coat large griddle, grill rack, or grill pan with nonstick spray. Preheat griddle, gas grill, or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In large bowl, mix beef, Worcestershire, garlic, salt, and black

pepper and shape into 4 patties, each about 1 inch thick. (To retain juiciness, be careful not to overwork the meat.)

3. Arrange patties on hot griddle or grill and cook for 5 minutes per side for medium (or to desired degree of doneness). Serve burgers on rolls with your favorite toppings.

SERVING SIZE (1 burger) 267 Cal, 9 g Total Fat, 3 g Sat Fat, 612 mg Sod, 20 g Total Carb, 2 g Sugar, 3 g Fib, 27 g Prot.

SEE PHOTOGRAPH ON PAGES 168 TO 169.

167

MEAT & PLANT PROTEIN

½ tsp salt

SERVES 4

JUICY HAMBURGERS, PAGE 167

169

Pork chops are fast-cooking and taste great when grilled.

Trim off any excess fat to avoid flare-ups and burnt meat. If you like pork tenderloin, you can swap in a one-pound tenderloin in place of the chops. The marinade is also excellent with chicken, so make some extra and give it a try.

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SPICY KOREAN PORK CHOPS a nd ONIONS 5

PREP 2 0 m i n

CO O K 2 0 m i n

Nonstick spray 1 tbsp grated peeled fresh ginger

MEAT & PLANT PROTEIN

1 tbsp sambal oelek 1 tbsp packed brown sugar, divided 1 tsp soy sauce 4 (4-oz) pork chops, trimmed 2 medium sweet onions, cut crosswise into ½-inch slices 1 tbsp rice vinegar ½ tsp dark sesame oil ¼ tsp salt

OTHER 8 hr

SERVES 4

1. In shallow dish, stir ginger, sambal oelek, 2 tsp brown sugar, and

soy sauce. Add pork and turn to coat. Cover and refrigerate overnight.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3. Coat onion slices on both sides with nonstick spray and transfer to grill. Remove pork from marinade. (Discard marinade.) Transfer pork to grill. Cook onions until browned and tender, 6 to 7 minutes per side. Cook pork, turning occasionally, until pork is glazed and browned and instant-read thermometer inserted into center registers 145°F, about 15 minutes. Transfer pork to cutting board and let rest for 10 minutes. Transfer onions to large bowl.

4. Add vinegar, oil, salt, and remaining 1 tsp brown sugar to onions and toss to coat. Serve pork chops with onions.

SERVING SIZE (1 pork chop and ½ cup onions) 198 Cal, 6 g Total Fat, 2 g Sat Fat, 289 mg Sod, 9 g Total Carb, 6 g Sugar, 1 g Fib, 25 g Prot.

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FROM TOP LEFT: EASY BBQ T-BONE STEAK, PAGE 140; GRILLED-VEGETABLE PASTA SALAD, PAGE 87; LEMON AND MINT CARROTS, PAGE 75; ROMAINE WITH CAESAR DRESSING, PAGE 41.

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Chunks of lamb pick up tons of flavor from marinating in olive oil, lemon juice, and rosemary, despite a short soaking time. They’re skewered with colorful mini peppers and artichoke hearts—which are delicate so take care when flipping the kebabs. If you like fresh mint, add a few leaves for garnish.

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LAMB, ARTICHOKE, a nd PEPPER KEBABS 4

PREP 1 5 m i n

COO K 5 m i n

MEAT & PLANT PROTEIN

Nonstick spray

SERVES 4

1. Coat grill rack with nonstick spray. Preheat gas grill to medium-

1 tbsp olive oil

high, or prepare medium-high fire in charcoal grill.

1 tsp finely grated lemon zest

2. In medium bowl, stir oil, lemon zest and juice, garlic, rosemary,

1 tbsp fresh lemon juice 1 large garlic clove, grated 1½ tsp finely chopped fresh rosemary 1 tsp honey ¾ tsp kosher salt, divided ½ tsp black pepper 1 lb trimmed lean leg of lamb leg, cut into 24 cubes

honey, ½ tsp salt, and black pepper. Add lamb and toss well to coat.

Marinate at room temperature for 20 minutes.

3. Using 8 (10- to 12-inch) skewers, alternately thread 3 lamb cubes, 2 peppers, 2 onion pieces, and 2 artichoke halves onto each skewer.

Coat both sides of kebabs with nonstick spray and arrange kebabs on grill. Close lid and grill for 3 minutes on each side or to desired degree of doneness. Season kebabs with remaining ¼ tsp salt.

SERVING SIZE (2 kebabs) 240 Cal, 8 g Total Fat, 2 g Sat Fat, 763 mg Sod, 18 g Total Carb, 8 g Sugar, 6 g Fib, 28 g Prot.

16 sweet mini baby bell peppers ½ medium red onion, cut into 16 (1-inch) pieces 8 canned artichoke hearts packed in water (about 15 oz), halved lengthwise

17 4

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This simple recipe is a great make-ahead dish since the flavor only improves when marinated overnight. Pork tenderloin is easy to work with and great on the grill, which makes it an excellent choice for weeknight dinners. To deepen the flavors a bit, stir ½ tsp ground cumin into the marinade.

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CUBAN PORK TENDERLOIN 3

PREP 1 0 m i n

Nonstick spray ¼ cup fresh lime juice 1 tbsp extra-virgin olive oil 1 tsp dried oregano ¼ tsp black pepper 2 tsp finely chopped garlic (or more to taste) 1 lb lean pork tenderloin

SERVES 4

1. In small bowl, whisk lime juice, oil, oregano, salt, and black

pepper. Spoon 3 tbsp marinade into resealable plastic bag or shallow glass dish. Add garlic and pork to bag. Seal bag and turn to coat pork.

Refrigerate for at least 4 hours but preferably overnight. Cover and refrigerate remaining marinade.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3. Remove pork from marinade. (Discard marinade in bag.) Grill pork, turning occasionally, until instant-read thermometer inserted into center registers at least 145°F, 20 to 25 minutes.

4. Transfer pork to cutting board and let rest for 10 minutes. Thinly slice pork and transfer to platter. Stir any juices from cutting board into reserved marinade and drizzle over pork.

SERVING SIZE (3 oz pork and 1 tbsp sauce) 165 Cal, 6 g Total Fat, 1 g Sat Fat, 352 mg Sod, 2 g Total Carb, 0 g Sugar, 0 g Fib, 24 g Prot.

177

MEAT & PLANT PROTEIN

½ tsp salt

COO K 2 5 m i n

This is hands-down our favorite cheeseburger. Bacon, mushrooms, red onion, Mexican-style cheese, tomatoes, and Boston lettuce—what more could you want? Don’t throw away the mushroom liquid. Pour it into a container, leaving any grit in the bowl, and use it instead of water in rice, soup, or sauces.

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ULTIMATE BACON CHEESEBURGERS 14

PREP 2 0 m i n

CO O K 1 5 m i n

MEAT & PLANT PROTEIN

Nonstick spray

SERVES 4

1. In small bowl, add porcini mushrooms and enough hot water to

1 oz sliced dried porcini mushrooms

cover. Let stand until mushrooms soften, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop.

8 slices center-cut bacon

2. Off heat, coat grill rack or large grill pan with nonstick spray.

1 lb lean (95%) ground beef 6 oz cremini mushrooms, finely chopped ½ small red onion, grated 1 tsp kosher salt, divided ¼ tsp black pepper ¾ cup plus 3 tbsp shredded reduced-fat Mexican-style cheese (preferably WW brand) 4 slices tomatoes (each ¾ inch thick) 4 light hamburger rolls or buns, toasted 4 Boston lettuce leaves Thinly sliced red onion, for serving (optional)

Preheat gas grill or grill pan to medium-high, prepare medium-high fire in charcoal grill.

3. Meanwhile, arrange 4 bacon slices in single layer between paper towels. Microwave on High until bacon is partially cooked but still flexible, about 30 seconds. Drain bacon on paper towels. Repeat with remaining 4 bacon slices. Let cool.

4. In large bowl, mix beef, cremini and porcini mushrooms, onion, and ½ tsp salt and shape into 4 (3½-inch) patties. Season with ¼ tsp each salt and black pepper. Arrange 2 bacon strips crisscross on each patty, tucking ends underneath.

5. Arrange patties, bacon-side down, on grill and cook for 6 minutes.

Turn patties over and cook until bacon is crisp and instant-read thermometer inserted horizontally into patties registers 160°F, about 6 minutes more. Sprinkle a scant ¼ cup cheese over each patty. Close lid and continue to cook until melted, about 30 seconds.

6. Sprinkle tomato slices with remaining ¼ tsp salt. Build burgers with roll bottom, 1 patty with bacon and cheese, 1 tomato slice, 1 lettuce leaf, sliced onion (if using), and roll top.

SERVING SIZE (1 burger) 484 Cal, 25 g Total Fat, 10 g Sat Fat, 1,326 mg Sod, 26 g Total Carb, 4 g Sugar, 5 g Fib, 41 g Prot.

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17 9

SALMON WITH QUICK TAPENADE, PAGE 182

NEW!

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fish a nd seafood In t h is c h ap t e r Salmon with quick tapenade

182

Tuna with fennel, orange, and olive salad

185

Scallop and shrimp skewers with mojo sauce

186

Lemon and oregano stuffed trout

189

Thai tuna burgers

190

Miso-glazed cod

193

Tilapia and Brussels sprout packets

194

Shrimp tostadas with corn salad

198

Halibut with charred tomatoes, lemons, and olives

199

Tuna with herb butter

202

Curried shrimp skewers

205

181

Salmon with mustard-herb crust

206

Mexican chopped salad with scallops

209

Pan-grilled Calabrian swordfish

210

Snapper packets with charred-pineapple salsa

213

Cod with lemon-dill butter

214

Swordfish Niçoise

217

Add a delicious briny flavor to buttery grilled salmon with an easy, make-ahead tapenade. The fish is a snap to make on an outdoor grill as well as inside on a grill pan. The tapenade calls for kalamata olives, but any kind of brined olive will work, such as Castelvetrano or Niçoise.

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SALMON w i t h QUICK TAPENADE 1–5

PR E P 1 0 m i n

Nonstick spray

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

4 (4-oz) skinless wild Atlantic salmon fillets

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

¼ tsp salt

2. Season fish with salt and pepper. Grill fish just until opaque in

⅛ tsp black pepper 8 medium kalamata olives, pitted (about ¼ cup) ¼ cup chopped sun-dried tomatoes (without oil) 3 tbsp chopped fresh basil or parsley

FISH & SEAFOOD

CO O K 1 0 m i n

centers, about 4 minutes on each side.

3. Meanwhile, to make tapenade, in mini food processor, pulse olives, tomatoes, basil, and pine nuts until finely chopped but not puréed.

Top fish with tapenade.

SERVING SIZE (1 salmon fillet and 2½ tbsp tapenade) 206 Cal, 11 g Total Fat, 2 g Sat Fat, 255 mg Sod, 3 g Total Carb, 1 g Sugar, 1 g Fib, 24 g Prot.

2 tbsp pine nuts

182

183

The fennel, orange, and olive salad has a combo of flavor and texture that complements the fish, which cooks for only a few minutes. To slice fennel, trim the stalks and root, then peel off the outer layer. Slice down the center of the bulb, place each half, flat-side down, on a cutting board, and thinly slice.

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TUNA w i t h FENNEL, ORANGE, a nd OLIVE SALAD 1–5

PR E P 1 5 m i n

Nonstick spray

COO K 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

4 (5-oz) tuna steaks (each ¾ inch thick)

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

¾ tsp salt, divided

2. Season fish with ½ tsp salt and ⅛ tsp black pepper. Add fish and

¼ tsp black pepper, divided 3 large navel oranges 1 large fennel bulb with some fronds attached, trimmed, cored, and very thinly sliced, plus 1 tbsp chopped fronds

12 large kalamata olives, pitted and coarsely chopped

3. To make salad, cut peel and all white pith from oranges. Working over medium bowl, cut between membranes to release orange segments into bowl. Using slotted spoon, transfer segments to large bowl. (Reserve peel and juice for another use.)

4. Add sliced fennel and fronds, scallions, olives, vinegar, oil, and remaining ¼ tsp salt and ⅛ tsp black pepper to bowl with orange segments and toss gently to combine. Serve fish with salad.

SERVING SIZE (1 tuna steak and about 1 cup salad) 280 Cal, 5 g Total Fat, 1 g Sat Fat, 628 mg Sod, 22 g Total Carb, 15 g Sugar, 6 g Fib, 37 g Prot.

1 tbsp red-wine vinegar 2 tsp olive oil

185

FISH & SEAFOOD

2 medium scallions, thinly sliced

cook, turning once, until browned on outside but still pink in center, about 3 minutes per side for rare.

The flavorful, acidic mojo sauce serves as both a marinade and a sauce for these shrimp and scallops kebabs. We thread the ingredients onto 16 short skewers for easy flipping on the grill, but you can use 8 long skewers if you have the space.

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SCALLOP a nd SHRIMP SKEWERS w i t h MOJO SAUCE 2–4

PR E P 2 0 m i n

2 tsp finely grated lime zest ½ cup fresh lime juice 4 tbsp chopped fresh cilantro, divided

OTHER 20 min

SERVES 4

1. To make mojo sauce, in large bowl, stir lime zest and juice, 2 tbsp cilantro, oil, granulated garlic, salt, and cayenne. Reserve 3 tbsp sauce for serving.

2. Add scallops, shrimp, chile, tomatoes, and scallions to bowl and

1 tbsp olive oil

toss to coat. Let stand, tossing occasionally, for about 20 minutes.

2 tsp granulated garlic

3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

¼ tsp salt ⅛ tsp cayenne pepper 1 lb sea scallops (16 large)

FISH & SEAFOOD

COO K 5 m i n

⅔ lb shrimp (16 extra-large), peeled and deveined, with tails left on 1 medium poblano chile, cut into 16 pieces 16 medium grape or cherry tomatoes 4 medium scallions, each cut into 4 (1½-inch) pieces

4. Using 16 (8-inch) metal or wooden skewers, thread 1 shrimp, 1 scallop, 1 poblano piece, 1 tomato, and 1 scallion piece on each skewer. (If using wooden skewers, first soak them in water for 20 minutes to prevent charring.) Brush skewers with any sauce in bottom of bowl. Grill skewers, turning as needed, just until scallops and shrimp are cooked through, 5 to 6 minutes. Transfer skewers to platter. Drizzle with reserved mojo sauce and sprinkle with remaining 2 tbsp cilantro.

SERVING SIZE (4 skewers) 196 Cal, 5 g Total Fat, 1 g Sat Fat, 1,020 mg Sod, 14 g Total Carb, 4 g Sugar, 2 g Fib, 25 g Prot.

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187

Stuffed trout is terrific on the grill and makes a great weeknight dinner. The trick to flipping a whole fish on the grill is to use 1 wide metal spatula (or 2 regular metal ones). Slide it between the bottom of the fish and the grill grate, then roll the fish over backward on its spine to keep the filling in place.

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LEMON a nd OREGANO STUFFED TROUT 0–4

PR E P 1 0 m i n

Nonstick spray

CO O K 1 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas

2 lemons

grill or grill pan to high, or prepare high fire in charcoal grill.

2 (8-oz) deboned whole rainbow trout (ask fish counter at supermarket to debone fish if needed), rinsed and patted dry

2. Cut 1 lemon in half lengthwise. Using very sharp knife, cut 1 half

1 tsp salt 1 tsp black pepper 8 sprigs fresh oregano

into paper-thin half-moons. Cut the remaining whole lemon crosswise in half.

3. Season fish inside and out with salt and black pepper. Stuff oregano

sprigs and lemon slices inside cavity of each fish. Transfer fish to grill and arrange directly over heat. Close lid and grill for 8 minutes.

SERVING SIZE (about 3 oz trout) 177 Cal, 7 g Total Fat, 4 g Sat Fat, 640 mg Sod, 2 g Total Carb, 1 g Sugar, 1 g Fib, 23 g Prot.

189

FISH & SEAFOOD

4. Squeeze some juice from lengthwise-cut lemon half over each fish.

Using large metal spatula, turn fish over and squeeze more juice over each. Close lid and continue to grill until fish flakes with fork, about 6 minutes more. During final 2 minutes of cooking, grill remaining lemon halves, cut-side down, until lightly charred. Squeeze charred lemon halves over fish.

To keep the patties tender, handle the tuna as little as possible.

They cook quickly so keep an eye on the grill. Lemongrass is very fibrous; use only the inner core from the bottom of a stalk and finely chop it. (Or use 1 teaspoon lemon zest.) You might find tubes of lemongrass purée in the produce section.

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THAI TUNA BURGERS 3–4

PR E P 2 0 m i n

Nonstick spray 1 lb fresh sushi-grade tuna, cut into chunks 2 tbsp chopped fresh cilantro 1 tbsp grated or finely chopped peeled fresh ginger

FISH & SEAFOOD

1 tbsp finely chopped fresh lemongrass or lemongrass paste from a tube 2 medium garlic cloves, finely chopped 2 tsp fish sauce

COO K 1 0 m i n

SERVES 4

1. In food processor, pulse fish just until finely chopped, 4 to 5 times.

In large bowl, combine fish, cilantro, ginger, lemongrass, garlic, and fish sauce and divide into 4 equal balls. Using damp hands, gently press each ball into 1 patty (about 3½ inches in diameter). In small bowl, combine mayonnaise and sriracha.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Transfer patties to grill and cook just until pink in centers, about 3 minutes per side.

3. Spread roll tops and bottoms with sriracha mayonnaise and sandwich burgers with rolls.

SERVING SIZE (1 burger) 229 Cal, 3 g Total Fat, 1 g Sat Fat, 497 mg Sod, 20 g Total Carb, 2 g Sugar, 3 g Fib, 32 g Prot.

1 tbsp reduced-calorie mayonnaise ¼ tsp sriracha or other hot sauce 4 light hamburger rolls or buns, toasted

190

192

If you don’t have a fish basket to grill the cod, line an area of your grill with foil to prevent the fish from sticking. When the fish begins to flake and turn opaque, it’s time to flip it; use a wide spatula to help prevent the fish from breaking apart. You can also broil the cod instead.

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MISO-GLAZED COD 3–4

PR E P 1 0 m i n

Nonstick spray 3 tbsp white miso 1 ½ tbsp dark brown sugar

CO O K 1 5 m i n

OT H E R 2 h r s

SERVES 4

1. In small bowl, whisk miso, sugar, sake, and mirin and spread over fish. Cover and refrigerate for at least 2 hours or up to 1 day.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

1 tbsp sake

gas grill or grill pan to medium, or prepare medium fire.

1 tbsp mirin

3. Remove fish from marinade and reserve marinade. Transfer fish to grilling basket. Grill fish for 5 to 7 minutes. Turn fish over and brush with reserved marinade (to create thicker glaze). Continue to grill until fish is opaque and flakes easily with fork, 5 to 7 minutes more.

Garnish fish with scallions before serving.

4 (5-oz) Atlantic cod fillets, skin removed 2 tbsp chopped scallions, for garnish

SERVING SIZE (4 oz cod fillet) 168 Cal, 2 g Total Fat, 0 g Sat Fat, 607 mg Sod, 9 g Total Carb, 7 g Sugar, 1 g Fib, 28 g Prot.

FISH & SEAFOOD

193

Mild tilapia gets a boost from smoked paprika–enhanced oil that’s brushed on top. It not only adds flavor but also lends a rich color and keeps the fish moist. Seek out shaved Brussels sprouts at the supermarket. Or slice whole sprouts ⅛ inch thick with a mandoline, food processor, or knife.

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TILAPIA a nd BRUSSELS SPROUT PACKETS 2–4

PR E P 1 0 m i n

SERVES 4

4 cups shaved Brussels sprouts, divided

1. Preheat gas grill or grill pan to medium-high, or prepare medi-

1 cup sliced red onion (⅛-inch-thick slices), divided

2. Arrange 4 large sheets of nonstick foil (or foil coated with nonstick

1 tsp kosher salt, divided ¾ tsp black pepper, divided 4 (4-oz) tilapia fillets 2 tbsp olive oil ¾ tsp smoked paprika ¾ tsp garlic powder

FISH & SEAFOOD

CO O K 1 0 m i n

um-high fire in charcoal grill.

spray) on work surface. Arrange 1 cup Brussels sprouts and ¼ cup onion in center of each sheet and season with ½ tsp salt and ¼ tsp black pepper. Top each with 1 fillet.

3. In small bowl, combine oil, paprika, and garlic powder. Brush oil over fillets. Season fish with remaining ½ tsp salt and ½ tsp black pepper. Fold foil over fish and vegetables and seal each packet tightly.

4. Transfer packets to grill. Close lid and cook until fish flakes easily when tested with a fork, 10 to 12 minutes. (Be careful when opening packets; there will be a lot of steam.)

SERVING SIZE (1 packet) 207 Cal, 8 g Total Fat, 2 g Sat Fat, 547 mg Sod, 11 g Total Carb, 3 g Sugar, 4 g Fib, 25 g Prot.

194

195

SHRIMP TOSTADAS WITH CORN SALAD, PAGE 198

197

This dish comes together in record speed with the shrimp cooking on the grill in under five minutes. The salad can be made with raw corn, which is super sweet in the summer and needs no cooking. If you prefer, grill corn on the cob along with the shrimp, then cut off the kernels.

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SHRIMP TOSTADAS w i t h CORN SALAD 3–6

PR E P 1 0 m i n

Nonstick spray 1 tbsp chili powder 2 tsp ground cumin 1 tsp dried oregano ¼ tsp salt 2 tbsp fresh lime juice 2 tsp olive oil 1 cup cherry tomatoes, halved

FISH & SEAFOOD

½ medium avocado, pitted, peeled, and sliced ½ cup chopped red onion 1 medium ear corn ¾ lb medium shrimp, peeled and deveined 4 (6-inch) corn tortillas 1 cup canned fat-free refried beans, warmed 1 cup shredded red cabbage

CO O K 1 0 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small dish, stir chili powder, cumin, oregano, and salt. In

medium bowl, whisk 1 tbsp spice blend, lime juice, and oil. Add tomatoes, avocado, and onion for salad. Lightly coat corn with nonstick spray. Sprinkle shrimp with remaining spice blend and toss to coat.

Lightly coat shrimp with nonstick spray.

3. Grill corn, turning, until charred on all sides, about 10 minutes.

Remove from grill and let cool. Grill shrimp in grill basket just until opaque in centers, about 2 minutes on each side. Transfer to plate. Off heat, lightly coat tortillas with nonstick spray and grill until browned in spots and crispy, about 2 minutes on each side.

4. Slice kernels off cob onto cutting board, then mix into salad.

Spread each tortilla with ¼ cup beans. Top with corn salad, shrimp, cabbage, and cilantro.

SERVING SIZE (1 tostada) 288 Cal, 9 g Total Fat, 1 g Sat Fat, 949 mg Sod, 35 g Total Carb, 5 g Sugar, 8 g Fib, 19 g Prot.

SEE PHOTOGRAPH ON PAGES 196 TO 197.

⅓ cup chopped fresh cilantro

198

Mild halibut takes on robust flavor on the grill. Brush fillets with oil and coat the grill with nonstick spray so they release easily. If you worry about the fish sticking, use skin-on fillets and grill skin-side down the entire time. Just slide a spatula between the skin and the fish and lift it from the grill.

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HALIBUT w i t h CHARRED TOMATOES, LEMONS, a nd OLIVES 3–6

PR E P 1 5 m i n

Nonstick spray

COO K 1 0 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

2 tbsp extra-virgin olive oil, divided

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

4 (6-oz) halibut fillets

2. Dividing equally, brush 1 tbsp oil over both sides of each fillet and

2 tsp fresh thyme leaves, divided ½ tsp kosher salt ¼ tsp black pepper 12 oz cherry tomatoes on the vine, or 2 cups loose cherry tomatoes

2 medium lemons, halved ¼ chopped fresh flat-leaf parsley

3. Arrange fish, tomatoes, olives, and lemon halves on grill. Close lid and cook until fish flakes easily with fork, about 3 minutes per side.

Cook tomatoes and olives, turning occasionally, until charred and marked from grill, 5 to 6 minutes. Cook lemons, cut-side down, until charred and marked from grill, about 6 minutes.

4. Arrange 1 fillet and 1 lemon half each on 4 plates. Divide tomatoes and olives among plates. Dividing equally, drizzle remaining 1 tbsp oil over each plate and sprinkle with parsley and remaining 1 tsp thyme.

SERVING SIZE (1 plate) 285 Cal, 13 g Total Fat, 2 g Sat Fat, 658 mg Sod, 8 g Total Carb, 3 g Sugar, 3 g Fib, 33 g Prot.

SEE PHOTOGRAPH ON PAGES 200 TO 201

199

FISH & SEAFOOD

16 Castelvetrano olives, pitted

sprinkle with 1 tsp thyme, salt, and black pepper. Coat tomatoes and olives with nonstick spray. (If using loose tomatoes, thread them onto skewers.) Thread olives onto skewers.

HALIBUT WITH CHARRED TOMATOES, LEMONS, AND OLIVES, PAGE 199

201

Quick, easy, and healthy, this grilled tuna can be ready in less than 30 minutes. The freshly made herb butter is the secret ingredient because it tastes as wonderful on the grilled tuna as it does on the steamed spinach. Remember the most important tip when grilling fish is not to overcook it.

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TUNA w i t h HERB BUTTER 3–5

PR E P 1 5 m i n

Nonstick spray 1 lb sushi-grade yellowfin tuna steak (1 to 1½ inches thick) 1 tsp olive oil

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Drizzle both sides of fish with oil and lime juice. In small metal

1 tsp fresh lime juice

bowl, combine butter, chives, parsley, tarragon, lime zest, salt, and black pepper.

2 tbsp salted butter, softened

3. In large saucepan, cook spinach, covered, over medium-high heat until leaves are wilted, about 2 minutes. Remove from heat.

1 tbsp chopped fresh chives

4. Grill fish, turning once, until charred in spots and cooked to desired doneness, about 3 minutes per side for rare. Place bowl with herb butter directly on grill and let sit just until butter melts.

1 tbsp chopped fresh parsley

FISH & SEAFOOD

COO K 1 0 m i n

1 tbsp chopped fresh tarragon 1 tsp finely grated lime zest ¼ tsp salt ⅛ tsp black pepper

5. Thinly slice fish. Divide spinach among plates and arrange fish on top. Drizzle melted herb butter over fish and spinach.

SERVING SIZE (about 3 oz tuna and ¼ of spinach) 213 Cal, 8 g Total Fat, 4 g Sat Fat, 332 mg Sod, 4 g Total Carb, 1 g Sugar, 3 g Fib, 31 g Prot.

1 lb baby spinach, rinsed but not dried

202

A quick dip in a well-seasoned yogurt-based marinade lends authentic Indian flavor to grilled shrimp skewers. The marinade would be equally delicious with scallops or cubed chicken breast—or cubed tofu for a vegetarian option.

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CURRIED SHRIMP SKEWERS 1–2

PR E P 1 0 m i n

Nonstick spray

CO O K 1 0 m i n

OTHER 15 min

SERVES 4

1. In large bowl, whisk yogurt, salt, lemon juice, oil, curry powder,

1 ½ tsp kosher salt

cumin, coriander, garlic, and ginger. Add shrimp and toss to coat.

Marinate at room temperature for at least 15 minutes. Or cover and refrigerate for up to 2 hours.

1 ½ tsp fresh lemon juice

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

⅓ cup plain low-fat or nonfat Greek yogurt

1 ½ tsp olive oil 1 tsp curry powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp granulated garlic

3. Divide shrimp among 4 metal or wooden skewers. Grill skewers, turning once, until shrimp are opaque in centers and slightly firm, 2 to 4 minutes per side. Garnish with cilantro.

SERVING SIZE (1 skewer) 115 Cal, 3 g Total Fat, 1 g Sat Fat, 1,374 mg Sod, 3 g Total Carb, 1 g Sugar, 0 g Fib, 18 g Prot.

1 lb large shrimp, peeled and deveined 2 tbsp chopped fresh cilantro

205

FISH & SEAFOOD

½ tsp ground ginger

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

Salmon fillets are usually sold with the skin on, but you can ask the person behind the fish counter to remove it. The herb crust will give incredible flavor and lock in moisture. Take the fillets off the grill as soon as they finish cooking—or even a little before—since they will continue to cook off the heat.

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SALMON w i t h MUSTARD-HERB CRUST 0–8

PR E P 1 0 m i n

Nonstick spray 3 tbsp chopped fresh rosemary 3 tbsp fresh thyme leaves 1 tsp black pepper 4 (5-oz) skinless salmon fillets

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill.

2. In small bowl, combine rosemary, thyme, and black pepper. Coat bottom of fish (flat side) with nonstick spray. Spread 1 tbsp mustard on top of fish. Sprinkle each with about 1½ tbsp of mixed herbs.

3. Arrange fish, herbed-side up, on grill directly over heat. Close lid and cook until fillets are firm and opaque in centers, about 12 minutes. Using wide metal spatula, transfer fillets to plates.

SERVING SIZE (1 fillet) 317 Cal, 19 g Total Fat, 4 g Sat Fat, 429 mg Sod, 1 g Total Carb, 0 g Sugar, 1 g Fib, 29 g Prot.

FISH & SEAFOOD

4 tbsp smooth or wholegrain Dijon mustard

CO O K 1 5 m i n

206

207

Scallops cook so quickly on the grill or in a grill pan. You know they’re done when they feel firm to the touch but still give a little. To get the best sear on the scallops, be sure to pat them dry before cooking them.

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MEXICAN CHOPPED SALAD w i t h SCALLOPS 2–4

PR E P 2 0 m i n

Nonstick spray 1 tsp sea salt ½ tsp ground cumin ¼ tsp black pepper 12 oz large sea scallops 2 medium poblano chiles, quartered and pressed flat

COO K 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In small bowl, mix salt, cumin, and black pepper. Coat scallops and chiles with nonstick spray and sprinkle with ¾ tsp salt blend. (If desired, thread the scallops onto skewers for easy turning on the grill.)

3. In large bowl, mix tomatoes, scallions, jicama, pineapple, cilantro, oil, lime zest and juice, and remaining salt blend for salad.

½ small jicama, peeled and chopped

5. Chop grilled chiles. Cut scallops into quarters. Mix chiles and scallops into salad and serve with lime wedges.

1 cup chopped golden or regular pineapple ⅓ cup chopped fresh cilantro

SERVING SIZE (1¼ cups salad and 4 scallops) 200 Cal, 8 g Total Fat, 1 g Sat Fat, 813 mg Sod, 22 g Total Carb, 10 g Sugar, 5 g Fib, 13 g Prot.

2 tbsp extra-virgin olive oil ½ tsp finely grated lime zest 2 tbsp fresh lime juice ½ medium lime, cut into 4 wedges

209

FISH & SEAFOOD

2 medium scallions, sliced

4. Grill scallops and chiles, turning once, until scallops are just cooked through and chiles are crisp-tender, about 6 minutes. Remove from grill and let cool slightly.

3 medium tomatoes, chopped

Meaty swordfish steaks stand up well to medium-high heat on an outdoor grill or in a grill pan. They’re complemented nicely by the boldly flavored leeks, which can be cooked in a grill skillet if you’re making this outdoors. Make sure to thoroughly rinse leeks to remove any dirt caught between all the layers.

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PAN-GRILLED CALABRIAN SWORDFISH 2–7

PR E P 1 5 m i n

Nonstick spray

SERVES 4

1. Cut fennel bulb into quarters and cut core from each piece. Thinly

1 fennel bulb, trimmed, plus 2 tbsp chopped fronds

slice fennel. Cut any deep-red spots out of fish steaks. Press fennel fronds and lemon zest onto fish and season with ½ tsp salt.

4 (6-oz) swordfish steaks

2. In large nonstick skillet, heat 1 tbsp oil over medium-low. Add

1½ tsp finely grated lemon zest 2 tbsp fresh lemon juice ¾ tsp kosher salt, divided 1 tbsp plus 1 tsp olive oil, divided 2 medium garlic cloves, thinly sliced

FISH & SEAFOOD

COO K 2 5 m i n

1 large leek, halved, rinsed thoroughly, and thinly sliced 1 medium red jalapeño or cherry pepper, chopped (seeded if desired) ½ cup canned chicken broth 2 tbsp drained capers

garlic and cook, stirring occasionally, until lightly golden, about 4 minutes. Using slotted spoon, transfer garlic to paper towels. Add fennel, leek, and jalapeño to skillet. Increase heat to medium and cook, stirring frequently, until fennel softens, about 8 minutes. Add broth, capers, lemon juice, and remaining ¼ tsp salt. Cook, tossing mixture once or twice, until juices thicken, about 3 minutes. Remove from heat and stir in tomatoes, parsley, and reserved garlic.

3. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill. Drizzle remaining 1 tsp oil over fish steaks. Transfer fish to grill and cook just until opaque in centers, about 3 minutes per side. Spoon vegetables onto plates and top with fish. Serve with lemon wedges (if desired).

SERVING SIZE (6 oz swordfish and ¾ cup vegetables) 339 Cal, 16 g Total Fat, 3 g Sat Fat, 746 mg Sod, 12 g Total Carb, 5 g Sugar, 4 g Fib, 35 g Prot.

1 cup yellow or orange grape tomatoes, quartered 2 tbsp chopped fresh parsley ½ lemon, cut into wedges (optional)

210

21 1

Red snapper takes on the zesty flavors of lime, pineapple, and jalapeño. The fish grills with zucchini in foil packets, making cleanup a breeze and keeping everything from falling through the grates. When you open the packets, point them away from you because hot steam will come rushing out.

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SNAPPER PACKETS w i t h CHARRED-PINEAPPLE SALSA 3–5

PR E P 2 5 m i n

Nonstick spray 1 medium zucchini, thinly sliced 4 (5-oz) snapper fillets 2 tsp extra-virgin olive oil ½ tsp smoked paprika 2 pinches salt (or more to taste) 2 pinches black pepper (or more to taste)

SERVES 4

1. Arrange 2 sheets of heavy-duty foil (large enough to wrap 2 fillets)

on work surface. Top with 2 similar-size sheets of parchment paper.

Dividing equally, arrange zucchini in single layer down center of parchment. Top each with 2 fillets. Rub tops of fillets with oil and sprinkle with paprika. Season with pinch each of salt and black pepper.

2. For each packet, bring 2 opposite ends of foil to meet in center

above fish. Fold over edge and continue folding over until seam reaches fish, then crimp to seal. Fold over each remaining end and crimp to seal. (Make sure parchment is sealed snugly inside packet.)

3. Off heat, coat grill rack or grill pan with nonstick spray. Light 1 burner on gas grill, or prepare charcoal grill for two-zone cooking (see page 13). Or preheat grill pan over medium high-heat.

1 tbsp chopped fresh cilantro

4. Arrange foil packets on cooler side of grill. Arrange pineapple on hotter side of grill and cook until charred, about 1 minute per side.

Transfer pineapple to cutting board. Close grill and cook until fish is cooked through, 10 to 12 minutes. (Be careful opening the packets; there will be a lot of hot steam.) Remove packets from grill.

1 lime, juiced

5. Chop pineapple into ½-inch cubes. In medium bowl, mix pineap-

½ small red onion, chopped 1 small jalapeño, seeded and chopped

ple, onion, jalapeño, cilantro, and lime juice and season with pinch each of salt and black pepper (or more to taste). Carefully open foil packets. Transfer fish and zucchini to plates. Top with salsa.

SERVING SIZE (1 fillet and ¼ of salsa) 238 Cal, 4 g Total Fat, 1 g Sat Fat, 241 mg Sod, 20 g Total Carb, 16 g Sugar, 2 g Fib, 30 g Prot.

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FISH & SEAFOOD

14 oz drained canned pineapple rings

COO K 1 5 m i n

The cod cooks on a layer of lemon slices, which not only adds great flavor but also prevents the fish from sticking to the grill. The combination of butter, lemon, and fresh dill is a big winner, but if you aren’t a dill fan, basil or tarragon would also be lovely.

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COD w i t h LEMON-DILL BUTTER 1–4

PR E P 1 5 m i n

Nonstick spray 4 (6-oz) Atlantic cod or other firm white fish fillets (such as tilapia) ½ tsp salt 2 medium lemons, sliced ¼ inch thick to make 12 slices 4 fresh dill sprigs, plus 2 tsp chopped

FISH & SEAFOOD

4 tsp light butter, at room temperature 1 tsp finely grated lemon zest

COO K 1 0 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Pat fish dry and season with salt. Arrange 3 lemon slices on grill,

slightly overlapping edges. Top lemons with 1 dill sprig and 1 fillet.

Repeat with remaining lemon slices, dill sprigs, and fish. Cover grill and cook, without turning fillets, until fish is opaque and yields easily to thin knife, 8 to 10 minutes.

3. Meanwhile, in small bowl, mix butter, chopped dill, and lemon zest until blended.

4. Using 2 metal spatulas, transfer fillets to plates. Top each with 1½ tsp lemon-dill butter. Serve with grilled lemon slices, if desired.

SERVING SIZE (6 oz cod and 1½ tsp butter) 177 Cal, 4 g Total Fat, 2 g Sat Fat, 405 mg Sod, 4 g Total Carb, 1 g Sugar, 1 g Fib, 31 g Prot.

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The classic French salad involves tuna, but swordfish is a buttery rich and faintly sweet change of pace. Boil the potatoes and haricots verts to just tender, then grill with the fish to get the same flame-licked char. If you can’t find haricots verts, use regular green beans and boil for a few more minutes.

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SWORDFISH NIÇOISE 3–13

PR E P 2 0 m i n

Nonstick spray 1 lb fingerling potatoes 4 large eggs 8 oz haricots verts (French green beans) 4 (6-oz) swordfish steaks 1 tsp kosher salt, divided 1 tsp black pepper, divided 2 tbsp extra-virgin olive oil 1 ½ tbsp fresh lemon juice 1 small garlic clove, grated 4 cups arugula 2 cups halved cherry tomatoes 16 Niçoise olives

SERVES 4

1. Off heat, coat grill rack and grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. In Dutch oven or large saucepan, add potatoes and enough water

to cover by 1 inch. Bring to boil over high heat. Carefully add eggs and reduce heat to medium. Cook eggs for 8 minutes. Using slotted spoon, transfer potatoes and eggs to bowl of ice water. (If potatoes are not tender yet, cook for another minute or two.) Add haricots verts to boiling water and cook until crisp-tender, about 4 minutes. Drain haricots verts and transfer to ice water. Drain vegetables and eggs and pat dry with paper towels. Peel eggs and cut in half lengthwise.

3. Lightly coat both sides of fish with nonstick spray. Cut red spots out

of fish. Season with ½ tsp each salt and black pepper. Cut potatoes in half. Coat potatoes and haricots verts with nonstick spray. Arrange fish on grill, and potatoes and haricots verts on grill pan. Cook until fish flakes easily with fork and vegetables are charred in spots, 4 to 5 minutes per side. Season vegetables with ¼ tsp each salt and pepper.

4. In small jar, combine oil, lemon juice, mustard, garlic, and remaining ¼ tsp each salt and black pepper. Cover jar with lid and shake well. In medium bowl, toss arugula with 1 tbsp dressing. Arrange 1 cup arugula each on 4 plates. Top each plate with 1 fillet, 2 egg halves, ½ cup tomatoes, and 4 olives. Divide potatoes and haricots verts among plates. Drizzle with remaining dressing.

SERVING SIZE (1 salad) 527 Cal, 26 g Total Fat, 6 g Sat Fat, 841 mg Sod, 28 g Total Carb, 5 g Sugar, 5 g Fib, 44 g Prot.

217

FISH & SEAFOOD

1 tsp Dijon mustard

COO K 2 5 m i n

APPLES PIES, PAGE 220

NEW!

scan + track Every recipe comes with a QR code for quick, seamless tracking.

dessert In t h is c h ap t e r Apple pies

Smoky spiced chocolate “nice” cream

220

Hazelnut-chocolate pizza with bananas and strawberries

232

Deconstructed berry pie

223

235

Banana split boats with peanut butter sauce

Stone fruit with honey yogurt and pistachios

224

236

Stuffed pears

Berry s’mores slab

227

239

Peanut butter–chocolate chip skillet cookie

Stone fruit cobbler

230

240

Piña colada “nice” cream

231

219

Grilling individual apple pies is a fun and unexpected recipe: It makes the transition from summer to fall a little sweeter by using a favorite warm-weather cooking method to add robust charred notes to an autumn fruit superstar. Reheat any leftovers because these pies are best enjoyed warm.

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APPLE PIES 5

PREP 2 0 m i n

CO O K 2 0 m i n

Nonstick spray 1½ tsp butter 2 cups chopped peeled apple (from about 1 large) 2½ tbsp brown sugar (not packed) ⅜ tsp ground cinnamon

FISH & SEAFOOD

7 oz store-bought refrigerated piecrust

SERVES 9

1. In medium nonstick skillet, melt butter over medium-low heat. Add apple and cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in sugar and cook, stirring occasionally, until apple is tender, 8 to 10 minutes. Remove from heat and stir in cinnamon.

2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

3. Unroll piecrust onto sheet of parchment paper. Roll dough out to 12½-inch circle. Cut out 7 (4-inch) rounds. Reroll scraps and cut out 2 more (4-inch) rounds. Spoon about 1 tbsp apple filling into center of each round. Fold dough over filling to form half-moon. Press edges together to seal and crimp edges with fork.

4. Arrange pies on grill and cook until crusts are lightly charred and cooked through, 3 to 4 minutes per side. Reheat leftovers in 350°F oven for 5 minutes.

SERVING SIZE (1 pie) 126 Cal, 6 g Total Fat, 3 g Sat Fat, 90 mg Sod, 17 g Total Carb, 5 g Sugar, 1 g Fib, 1 g Prot.

220

221

Kids and adults alike will just love biting into a pizza slathered with hazelnut-chocolate spread and topped with bananas and strawberries. We call for whole-wheat pizza dough, which not only offers more nutrients but also contributes some nutty flavor to amplify the chocolaty richness.

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HAZELNUT-CHOCOLATE PIZZA w i t h BANANAS a nd STRAWBERRIES 5–6

PR E P 1 0 m i n

Nonstick spray 10 oz whole-wheat pizza dough, at room temperature ¼ cup hazelnut-chocolate spread 1 medium banana, sliced 1 cup sliced strawberries

CO O K 5 m i n

SERVES 8

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Arrange sheet of parchment paper on work surface. Transfer dough to parchment and pat, stretch, or roll dough into 10-inch circle. Coat top of dough with nonstick spray.

3. Arrange dough, coated-side down, on grill and cook until

bottom of dough is charred and marked from grill, 2 to 3 minutes.

Remove crust from grill and coat top with nonstick spray. Return dough to grill, coated-side down, and cook until bottom is cooked through, charred, and marked from grill, 2 to 3 minutes.

SERVING SIZE (1 wedge) 147 Cal, 4 g Total Fat, 3 g Sat Fat, 175 mg Sod, 26 g Total Carb, 8 g Sugar, 3 g Fib, 3 g Prot.

223

FISH & SEAFOOD

4. Remove crust from grill. Immediately spread hot crust with hazelnut-chocolate spread. Top with banana and strawberry slices.

Cut into 8 wedges.

This four-ingredient dessert is so easy and family-friendly.

Bananas are left in their peels with the tops slit open, then stuffed with chocolate chips and marshmallows. The bananas are grilled until the fruit is just softened, the chocolate turns gooey, and the marshmallows are deliciously toasted.

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BANANA SPLIT BOATS w i t h PEANUT BUTTER SAUCE 3–7

PR E P 5 m i n

4 large bananas 2 tbsp mini chocolate chips 32 mini marshmallows

FISH & SEAFOOD

3 tbsp chocolate peanut butter powder

COO K 1 0 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill.

2. Arrange each banana so it curves upward. Using paring knife,

slice each banana lengthwise down center without cutting through bottom. Press on sides of each banana (like you would a baked potato) to slightly open it up. Stuff 1½ tsp chocolate chips and 8 marshmallows into each banana.

3. Cut 4 (12-inch) square pieces of heavy-duty foil and arrange each banana on top of 1 square. Wrap and crumple foil around base of each banana so open top stays upright. Transfer bananas to grill.

Close lid and cook until marshmallows are toasted and chocolate is melted, 8 to 10 minutes.

4. Meanwhile, in small bowl, stir peanut butter powder and 2½ tbsp water until smooth. Drizzle sauce over bananas.

SERVING SIZE (1 stuffed banana and about 1 tbsp sauce) 191 Cal, 3 g Total Fat, 1 g Sat Fat, 38 mg Sod, 41 g Total Carb, 24 g Sugar, 5 g Fib, 3 g Prot.

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Grilling pears brings out natural sweetness and adds smoky flavor to the mild fruit. If you can’t find peeled hazelnuts, toast nuts in a 350°F oven until the skins crack. Let cool, then rub in a kitchen towel to remove. Also try peaches or plums instead of pears or serve with berries or a dollop of nonfat yogurt.

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STUFFED PEARS 6–8

PR E P 1 5 m i n

COO K 2 0 m i n

SERVES 2

1 firm but ripe medium Bartlett pear

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas

1 tbsp honey

2. Peel and halve pear. Using melon baller or spoon, remove core.

6 peeled hazelnuts, coarsely chopped 2 tbsp old-fashioned oats 1 tsp salted butter 4 tsp brown sugar (not packed) 2 tbsp pear nectar

grill or grill pan to medium, or prepare medium fire in charcoal grill.

Cut small slice off rounded side of each pear half so they stay upright on grill. Transfer pear halves to grill, cut-side down, and brush with honey. Cook pears, turning once and brushing both sides occasionally with honey, until hot, charred in spots, and tender, about 10 minutes per side. Arrange pears, cut-side up, on plates.

SERVING SIZE (1 pear half) 175 Cal, 5 g Total Fat, 1 g Sat Fat, 19 mg Sod, 34 g Total Carb, 25 g Sugar, 4 g Fib, 2 g Prot.

227

FISH & SEAFOOD

3. Meanwhile, in small pan, cook nuts and oats over medium heat, stirring occasionally, until lightly toasted. Add butter and stir until melted. Remove from heat. Stir brown sugar and nectar into nuts.

While pears are still hot, spoon filling into centers.

CLOCKWISE FROM TOP RIGHT: PEANUT BUTTER–CHOCOLATE CHIP SKILLET COOKIE, PAGE 230; PIÑA COLADA “NICE” CREAM, PAGE 231; SMOKY SPICED CHOCOLATE “NICE” CREAM, PAGE 232.

228

We use powdered peanut butter for loads of nutty richness here, using it to replace much of the flour in the dough.

If possible, serve the whole cookie shortly after removing it from the grill, before cutting it into wedges, when the chocolate is still alluringly gooey.

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PEANUT BUTTER–CHOCOLATE CHIP SKILLET COOKIE 7

PREP 1 5 m i n

Nonstick spray

SERVES 12

1. Preheat gas grill to medium, or prepare medium fire in charcoal

½ cup packed brown sugar

grill. Coat 10-inch cast-iron skillet with nonstick spray.

¼ cup unsweetened applesauce

2. Using electric mixer on medium speed, in large bowl, beat sugar,

1 large egg 2 tbsp canola oil 2 tsp vanilla extract 1 cup powdered peanut butter ½ cup all-purpose flour ¾ tsp baking soda

FISH & SEAFOOD

COO K 1 5 m i n

½ tsp salt ½ cup semisweet chocolate chips, divided

applesauce, egg, oil, and vanilla until well blended, about 2 minutes.

In medium bowl, whisk powdered peanut butter, flour, baking soda, and salt. Add dry ingredients to wet ingredients and beat at low speed just until combined. Stir in 6 tbsp chocolate chips. Spread batter into prepared skillet. Sprinkle remaining 2 tbsp chocolate chips over top.

3. Transfer skillet to grill. Close lid and cook until cookie is set, 13 to 15 minutes. Cut into 12 wedges.

SERVING SIZE (1 wedge) 148 Cal, 6 g Total Fat, 2 g Sat Fat, 242 mg Sod, 21 g Total Carb, 14 g Sugar, 2 g Fib, 5 g Prot.

SEE PHOTOGRAPH ON PAGES 228 TO 229.

230

When you grill lightly sugared pineapple slices, they char deliciously on the outside, and their sweetness concentrates.

This makes for a delicious nice cream that’s based on a classic beachside cocktail. Be patient when puréeing the frozen fruit; it will take a few minutes to reach a smooth consistency.

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PIÑA COLADA “NICE” CREAM 2–4

PR E P 1 0 m i n

Nonstick spray 1 medium pineapple (about 1 lb), peeled, cored, and cut into ½-inch slices 2 tsp sugar ⅓ cup unsweetened light coconut milk 1 tsp finely grated lime zest ¼ cup toasted sweetened coconut chips

CO O K 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to high, or prepare high fire in charcoal grill.

2. Arrange pineapple slices on sheet pan. Sprinkle tops with sugar.

Transfer slices to grill, sugared-side down. Grill until charred and marked from grill, 2 to 3 minutes. Turn slices over and cook until charred and marked from grill, 2 to 3 minutes. Cut into 1-inch pieces and arrange on sheet pan. Freeze until completely firm, about 3 hours.

SERVING SIZE (⅔ cup nice cream and 1 tbsp coconut chips) 99 Cal, 3 g Total Fat, 2 g Sat Fat, 11 mg Sod, 20 g Total Carb, 15 g Sugar, 2 g Fib, 1 g Prot.

SEE PHOTOGRAPH ON PAGES 228 TO 229.

231

FISH & SEAFOOD

3. Transfer pineapple to food processor. Add coconut milk and lime zest and process, occasionally stopping to scrape down sides of bowl, until completely smooth, 2 to 3 minutes. Serve nice cream immediately for soft serve–like texture, or transfer to container and freeze until firm, 1 to 2 hours. Top with coconut chips before serving.

If you’ve made classic nice cream by blending frozen bananas, consider the smoky richness you’ll get from coating the bananas with spices and grilling before freezing. With cinnamon and cayenne, this tastes like Mexican chocolate. We add cayenne for a hint of heat; use ¼ teaspoon for more burn.

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SMOKY SPICED CHOCOLATE “NICE” CREAM 2–5

PR E P 1 0 m i n

Nonstick spray 4 slightly firm large bananas 1 tbsp sugar ½ tsp ground cinnamon ⅛ tsp cayenne pepper ½ cup unsweetened vanilla almond milk

FISH & SEAFOOD

3 tbsp unsweetened cocoa powder

CO O K 5 m i n

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Cut each banana in half crosswise, then halve each piece length-

wise. Arrange bananas, cut-side up, on baking sheet or plate and coat bananas with nonstick spray. In small bowl, combine sugar, cinnamon, and cayenne and sprinkle over bananas.

3. Transfer bananas, spiced-side down, to grill and cook until charred and marked from grill, 2 to 3 minutes. Carefully turn bananas over and cook for 2 minutes more. Remove from grill. Cut bananas into 1-inch pieces and arrange on baking sheet. Freeze bananas until completely firm, about 3 hours.

4. Transfer bananas to food processor. Add almond milk and cocoa powder and process, occasionally stopping to scrape down sides of bowl, until completely smooth, 2 to 3 minutes. Serve nice cream immediately for soft serve–like texture, or transfer to container and freeze until firm, 1 to 2 hours.

SERVING SIZE (⅔ cup) 150 Cal, 2 g Total Fat, 0 g Sat Fat, 24 mg Sod, 37 g Total Carb, 20 g Sugar, 5 g Fib, 2 g Prot.

232

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Berries are tossed with a little sugar, cornstarch, and lemon zest, then wrapped and grilled to form a juicy compote. Meanwhile, rounds of pie dough, coated with cinnamon sugar, get grilled until burnished and caramelized. You’ll need a little less than half a store-bought piecrust, so freeze the rest.

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DECONSTRUCTED BERRY PIE 6–8

PR E P 1 5 m i n

Nonstick spray 2 cups fresh strawberries, halved if small or quartered if large 6 oz fresh blueberries 6 oz fresh raspberries 6 tsp sugar, divided 1½ tsp cornstarch 1 tsp finely grated lemon zest 3 oz refrigerated piecrust 4 tbsp light whipped topping

SERVES 4

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Cut 2 large sheets (about 18 inches long) of nonstick foil and stack

sheets. In medium bowl, toss berries, 5 tsp sugar, cornstarch, and lemon zest. Scrape berries onto center of foil. Fold foil tightly over berries to seal and make packet. Transfer packet to grill. Close lid and cook berries for 10 to 12 minutes.

3. Meanwhile, roll piecrust so it’s slightly thinner. Using 3-inch biscuit cutter, cut out 8 rounds, rerolling scraps as needed. Lightly coat tops of rounds with nonstick spray. In small bowl, whisk cinnamon and remaining 1 tsp sugar and sprinkle over rounds. Transfer rounds to grill, sugared-side up, and cook until lightly browned, 1 to 2 minutes.

Turn rounds over and grill until cooked through and lightly browned, 1 to 2 minutes more.

4. Divide berries among 4 bowls. Top each bowl with 2 crusts and 1 tbsp whipped topping.

SERVING SIZE (¾ cup berries, 2 crusts, and 1 tbsp whipped topping) 203 Cal, 7 g Total Fat, 3 g Sat Fat, 90 mg Sod, 36 g Total Carb, 17 g Sugar, 6 g Fib, 2 g Prot.

235

FISH & SEAFOOD

¼ tsp ground cinnamon

COO K 1 5 m i n

Grilled stone fruit halves are a simple dessert to make. Just be sure to clean the grates thoroughly before cooking the halved fruits—otherwise, they’ll taste like the steak or salmon you just grilled for dinner.

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STONE FRUIT w i t h HONEY YOGURT a nd PISTACHIOS 2–3

PR E P 2 0 m i n

Nonstick spray 2 ripe but firm medium peaches, halved and pitted 2 ripe but firm medium nectarines, halved and pitted

FISH & SEAFOOD

2 ripe but firm medium plums, halved and pitted 2 ripe but firm large apricots, halved and pitted

COO K 1 0 m i n

SERVES 8

1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat

gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.

2. Sprinkle cut sides of peaches, nectarines, plums, and apricots

with nutmeg and coat lightly with nonstick spray. Grill fruit, cutside down, turning once, until lightly charred and softened, about 10 minutes. Transfer to platter.

3. Meanwhile, in small bowl, stir yogurt, honey, and almond extract.

Spoon 1 tbsp yogurt onto each fruit half. Sprinkle each with about 1 tsp pistachios.

SERVING SIZE (2 fruit halves and 2 tsp pistachios) 101 Cal, 3 g Total Fat, 1 g Sat Fat, 11 mg Sod, 15 g Total Carb, 12 g Sugar, 2 g Fib, 5 g Prot.

½ tsp ground nutmeg 1 cup plain low-fat Greek yogurt 1 tbsp honey

DESSERT

¼ tsp almond extract ⅓ cup chopped shelled pistachios

236

Open-faced s’mores are a sophisticated way to finish any summer BBQ. This recipe is prepared in the same fashion as classic slab pie with all the ingredients arranged on a baking sheet—only this sweet treat is grilled, not baked. Coat your knife with nonstick spray before chopping the marshmallows.

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BERRY S’MORES SLAB 6

PREP 1 0 m i n

COO K 5 m i n

8 whole reduced-fat graham crackers 1¼ cups roughly chopped mini marshmallows 1½ oz dark chocolate (60% to 69% cacao), thinly shaved 1 cup raspberries

SERVES 8

1. Preheat gas grill to medium, or prepare medium fire in charcoal grill for indirect heat (see page 13).

2. Arrange graham crackers side by side in 2 rows on rimmed baking sheet to form 9-inch square. Sprinkle graham crackers with marshmallows, then chocolate.

3. Transfer baking sheet to grill over indirect heat (off to side of heat source). Close lid and cook until chocolate melts and marshmallows soften, about 3 minutes. Transfer to platter. Gently press raspberries on top and serve immediately. Store leftovers in airtight container at room temperature for up to 2 days.

239

FISH & SEAFOOD

SERVING SIZE (1 whole graham cracker with topping) 123 Cal, 3 g Total Fat, 1 g Sat Fat, 102 mg Sod, 23 g Total Carb, 11 g Sugar, 2 g Fib, 2 g Prot.

When you can’t bear turning on the oven and heating up the kitchen, make this cobbler on the grill. With the lid closed, the grill is like an oven—one that adds smoky richness to food.

We call for a mix of fruit, but one kind works, too. To make this in the oven, bake at 400°F for the same amount of time.

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STONE FRUIT COBBLER 6–9

PR E P 2 0 m i n

Nonstick spray 4 cups sliced unpeeled peaches (from about 1⅓ lb whole) 3 cups sliced unpeeled plums (from about 1 lb whole) 2 cups pitted cherries 1 cup plus 2 tbsp all-purpose flour, divided

FISH & SEAFOOD

½ cup sugar, divided 1½ tsp baking powder ½ tsp ground cinnamon ¼ tsp salt 1⅓ cups plain nonfat Greek yogurt

COO K 3 5 m i n

SERVES 8

1. Preheat gas grill to medium-high, or prepare medium-high fire in charcoal grill. Coat 10-inch cast-iron skillet with nonstick spray.

2. In large bowl, toss peaches, plums, and cherries. Sprinkle fruit

with 2 tbsp flour and ¼ cup sugar and toss gently to coat. Transfer fruit to skillet. Cover skillet with foil and transfer to grill. Close lid and cook until fruit is bubbly, about 15 minutes.

3. Meanwhile, in medium bowl, whisk remaining 1 cup flour, remaining ¼ cup sugar, baking powder, cinnamon, and salt. Add yogurt, butter, and ¼ cup water and stir until soft, thick batter comes together.

4. Lift lid and carefully uncover skillet. (Steam will be released.)

Dollop batter by tablespoonfuls over fruit in skillet to make 8 biscuits. Close lid and cook, uncovered, until topping is cooked and very lightly browned, 18 to 20 minutes. Serve warm.

SERVING SIZE (about ⅔ cup fruit and 1 biscuit ) 222 Cal, 2 g Total Fat, 1 g Sat Fat, 178 mg Sod, 46 g Total Carb, 30 g Sugar, 3 g Fib, 7 g Prot.

1 tbsp unsalted butter, melted

240

LEMON-HERB MARINADE, PAGE 17

INDEX

243

A

B

acorn squash Turkey Tenderloin and Acorn Squash, 125

baby bell peppers Baby Peppers with Oregano Vinaigrette, 58

allergies, dietary, 23 allspice, 15–16, 113 almond milk, 232 anchovy, 41, 156 app, WW digital, 15, 22, 24 Apple Pies, 220 applesauce, 230 apricots No-Cook Apricot Ginger Barbecue Sauce, 20 Stone Fruit with Honey Yogurt and Pistachios, 236 artichoke hearts Lamb, Artichoke, and Pepper Kebabs, 174 arugula Rosemary and Garlic Pork Loin with Arugula, 144 Swordfish Niçoise, 217 Watermelon and Goat Cheese Salad, 62 asparagus Gnocchi and Vegetables, 91 Grilled-Vegetable Pasta Salad, 87 Sesame Asparagus, 28 avocados Corn and Avocado Salsa, 66

INDEX

Flank Steak and Avocado Soft Tacos, 166

basil Chicken Parmesan, 106 Grilled Lasagna Packets, 97 Homemade Pesto, 72 Mushroom and Pepper Pizzas, 84 Quick Tapenade, 182

Lamb, Artichoke, and Pepper Kebabs, 174

baskets, 11

Mushroom and Pepper Pizzas, 84

BBQ Chicken and Sweet Potatoes, 137

bacon Ultimate Bacon Cheeseburgers, 178

BBQ Turkey Burgers with Grilled Onions, 134 beans Cuban Chicken with Black Bean and Mango Salsa, 114

balsamic glaze Balsamic-Mustard Glaze, 20

Leek and Northern Bean Salad, 76

Watermelon and Goat Cheese Salad, 62 balsamic vinegar Balsamic and Thyme Fennel, 69 Portobellos with Garlicky Herbed Bean Salad, 47

plant-based “beef,” 147 Ultimate Bacon Cheeseburgers, 178 bell peppers Baby Peppers with Oregano Vinaigrette, 58

Blue Cheese Chicken Burgers, 117

Fennel-Sage Pork Burgers with Provolone and Sautéed Peppers, 163

Cherry Barbecue Sauce, 18 Easy Barbecue Sauce, 18

Gnocchi and Vegetables, 91

Hoisin Barbecue Sauce, 18–19

Guacamole with Poblano and Lime, 31

No-Cook Apricot Ginger Barbecue Sauce, 20

Shrimp Tostadas with Corn Salad, 198

No-Cook Tomato Barbecue Sauce, 18

Grilled-Vegetable Gazpacho, 36 Grilled-Vegetable Pasta Salad, 87 Lamb, Artichoke, and Pepper Kebabs, 174

244

Vegetarian Kofta and Vegetable Kebabs, 147 berries Berry S’mores Slab, 239 Deconstructed Berry Pie, 235 Hazelnut-Chocolate Pizza with Bananas and Strawberries, 223

blue cheese Blue Cheese Chicken Burgers, 117

Meatball Kebabs, 153

barbecue sauce BBQ Turkey Burgers with Grilled Onions, 134

Rosemary Chicken and Red Peppers with Cucumber Relish, 129

Shrimp Tostadas with Corn Salad, 198

Juicy Hamburgers, 167

Smoky Spiced Chocolate “Nice” Cream, 232

Portobellos with Garlicky Herbed Bean Salad, 47

Black Bean and Mango Salsa, 114

Greek-Style Cheeseburgers, 143

Hazelnut-Chocolate Pizza with Bananas and Strawberries, 223

Mushroom and Pepper Pizzas, 84

Portobellos with Garlicky Herbed Bean Salad, 47

beef. See also steak.

Beef and Broccoli Skewers, 152

bananas Banana Split Boats with Peanut Butter Sauce, 224

Meatball Kebabs, 153

blueberries, 235

Grilled-Vegetable Pasta Salad, 87 breadcrumbs, 117, 153 Brisket Rub, 16 broccoli Beef and Broccoli Skewers, 152 Broccoli, Cherry Tomato, and Olive Pizzas, 95 broth Cauliflower Steaks with Homemade Pesto, 72 Grilled-Vegetable Gazpacho, 36 Leek and Northern Bean Salad, 76 Pan-Grilled Calabrian Swordfish, 210 Brussels sprouts Brussels Sprout Skewers, 79 Tilapia and Brussels Sprout Packets, 194 Buffalo Wings, 124

PORTOBELLOS WITH GARLICKY HERBED BEAN SALAD, PAGE 47 Carrot Top Salsa Verde, 156 Creamy Dijon Slaw, 133 Lemon and Mint Carrots, 75 Castelvetrano olives, 199 cauliflower Cauliflower Steaks with Homemade Pesto, 72 Curried Cauliflower Burgers with Cucumber Raita, 32 cayenne pepper, 186, 232 celery, 117 charcoal grills, 9, 11, 13 chard Swiss Chard and Tomato Pizzas, 98 cheese. See also feta; Parmesan. blue, 117 cream, 52 goat, 62 Mexican-style, 134, 178 mozzarella, 84, 88, 94, 97, 98 provolone, 95, 163 ricotta, 94 Romano, 153 cherries Cherry Barbecue Sauce, 18 burgers BBQ Turkey Burgers with Grilled Onions, 134 Blue Cheese Chicken Burgers, 117 Curried Cauliflower Burgers with Cucumber Raita, 32

Cheeseburgers, 143 Juicy Hamburgers, 167 Thai Tuna Burgers,

cabbage Creamy Dijon Slaw, 133 Shrimp Tostadas with Corn Salad, 198

190 Ultimate Bacon Cheeseburgers, 178 butters

Caesar Dressing, 41

Herb Butter, 202

capers, 210

Lemon-Dill Butter, 214

carrots

245

Stone Fruit Cobbler, 240 chicken BBQ Chicken and Sweet Potatoes, 137 Blue Cheese Chicken Burgers, 117 Chicken and Shrimp Satay, 130 Chicken Parmesan, 106 Chicken with Summer Corn and Tomato Salad, 109

INDEX

Fennel-Sage Pork Burgers with Provolone and Sautéed Peppers, 163

C

Greek-Style

CHICKEN AND SHRIMP SATAY, PAGE 130

Chicken with Tomatillo Salsa, 121 Cuban Chicken with Black Bean and Mango Salsa, 114 Four-Ingredient Chicken Yakitori, 102 Grilled Buffalo Wings, 124 Lemon and Herb Chicken, 118 Moroccan Chicken with Cumin-Garlic Yogurt Sauce, 113 Peruvian Chicken Marinade for, 17 Rosemary Chicken and Red Peppers with Cucumber Relish, 129 chicken sausages Chicken Sausage and Onion Salad with Figs, 105 Chicken Sausage Sandwiches with Spanish Chickpea Salsa, 110 Chicken Sausage Subs with Creamy Dijon Slaw, 133 chickpeas Spanish Chickpea Salsa, 110 chiles. See jalapeño peppers; poblano chiles. chile sauce, 18, 20 chili powder BBQ Chicken and Sweet Potatoes, 137 Flank Steak and Avocado Soft Tacos, 166 Grilled Buffalo Wings, 124 Ribs Rub, 16 Shrimp Tostadas with Corn Salad, 198

Banana Split Boats with Peanut Butter Sauce, 224

Cobbler, Stone Fruit, 240

Berry S’mores Slab, 239

coconut milk Chicken and Shrimp Satay, 130

coconut chips, 231

Hazelnut-Chocolate Pizza with Bananas and Strawberries, 223

Piña Colada “Nice” Cream, 231 cod Cod with Lemon-Dill Butter, 214

Peanut Butter– Chocolate Chip Skillet Cookie, 230

Miso-Glazed Cod, 193

Smoky Spiced Chocolate “Nice” Cream, 232

Collards with Hot Pepper Vinegar, 80

cilantro Charred-Pineapple Salsa, 213

cookie, skillet Peanut Butter– Chocolate Chip Skillet Cookie, 230

Chicken and Shrimp Satay, 130

corn Chicken with Summer Corn and Tomato Salad, 109

Chicken with Summer Corn and Tomato Salad, 109 Corn and Avocado Salsa, 66

Corn and Avocado Salsa, 66

Cuban Chicken with Black Bean and Mango Salsa, 114

Shrimp Tostadas with Corn Salad, 198

Curried Shrimp Skewers, 205

Creamy Dijon Slaw, 133

Flank Steak and Avocado Soft Tacos, 166

cremini mushrooms Cremini Mushrooms with Dijon Dipping Sauce, 35

Fresh Citrus Herb Sauce, 19–20

Mushroom and Pepper Pizzas, 84

Mexican Chopped Salad with Scallops, 209

Tofu Steaks with Onions and Mushrooms, 160

Scallop and Shrimp Skewers with Mojo Sauce, 186

Ultimate Bacon Cheeseburgers, 178

Shrimp Tostadas with Corn Salad, 198 Stuffed Jalapeños, 52

Cuban Chicken with Black Bean and Mango Salsa, 114

Thai Tuna Burgers, 190

Cuban Pork Tenderloin, 177

Tomatillo Salsa, 121

cucumbers, 130 Cucumber Raita, 32

Vegetarian Kofta and Vegetable Kebabs, 147 cinnamon, 15–16, 232

chives, 202

cleaning grills, 11, 13

chocolate

cloves, 15–16, 20

Rosemary Chicken and Red Peppers with Cucumber Relish, 129

247

Black Bean and Mango Salsa, 114 Chicken with Summer Corn and Tomato Salad, 109 Chicken with Tomatillo Salsa, 121 Cumin-Garlic Yogurt Sauce, 113 Flank Steak and Avocado Soft Tacos, 166 Guacamole with Poblano and Lime, 31 marinades, 17 rubs, 16–17 Vegetarian Kofta and Vegetable Kebabs, 147 curry powder/sauce Chicken and Shrimp Satay, 130 Curried Cauliflower Burgers with Cucumber Raita, 32 Curried Shrimp Skewers, 205

D Deconstructed Berry Pie, 235 Dijon mustard Balsamic-Mustard Glaze, 20 Carrot Top Salsa Verde, 156 Creamy Dijon Slaw, 133 Dijon Dipping Sauce, 35 Leek and Northern Bean Salad, 76 Lemon-Mint Pesto, 148 Salmon with MustardHerb Crust, 206 Swordfish Niçoise, 217

INDEX

chipotle pepper, 36, 166

Grilled-Vegetable Gazpacho, 36

cumin BBQ Chicken and Sweet Potatoes, 137

dill Cod with Lemon-Dill Butter, 214 dressings, 144 Caesar Dressing, 41 Oregano Vinaigrette, 58

E Easy Barbecue Sauce, 18 Easy BBQ T-Bone Steak, 140 eggplant Eggplant, Tomato, and Feta Stacks, 53 Japanese Eggplant with Scallions and Ginger, 57 Smoky Eggplant Dip, 48 eggs Swordfish Niçoise, 217 electric grills, 9

APPLE PIES, PAGE 220

English muffins, 134 equipment, 9, 11, 13 everything bagel seasoning White Pizza with Everything Bagel Crust, 94

F fennel bulb Balsamic and Thyme Fennel, 69

INDEX

Pan-Grilled Calabrian Swordfish, 210 Tuna with Fennel, Orange, and Olive Salad, 185 fennel seed

Fennel-Sage Pork Burgers with Provolone and Sautéed Peppers, 163

Zucchini with Feta and Lemon, 61

feta Eggplant, Tomato, and Feta Stacks, 53 Flank Steak and Avocado Soft Tacos, 166

166

fish sauce Chicken and Shrimp Satay, 130

Verde, 156

flank steak

248

Avocado Soft Tacos,

figs Chicken Sausage and Onion Salad with Figs, 105

Thai Tuna Burgers, 190

Greek-Style Cheeseburgers, 143

Flank Steak and

Flank Steak with Carrot Top Salsa

Four-Ingredient Chicken Yakitori, 102 Fresh Citrus Herb Sauce, 19–20

G

greens. See lettuce and greens; romaine lettuce.

garlic Cumin-Garlic Yogurt Sauce, 113

Grilled Lasagna Packets, 97

Portobellos with Garlicky Herbed Bean Salad, 47 Rosemary and Garlic Pork Loin with Arugula, 144 Rosemary-Garlic Baby Potato Skewers, 44 gas grills, 9, 13 Gazpacho, 36 gear and gadgets, 11, 13 ginger Chicken and Shrimp Satay, 130 Easy BBQ T-Bone Steak, 140 Japanese Eggplant with Scallions and Ginger, 57

glazes. See sauces and glazes.

Gnocchi and Vegetables, 91 goat cheese Watermelon and Goat Cheese Salad, 62

Greek-Style Cheeseburgers, 143

No-Cook Tomato Barbecue Sauce, 18

gear and gadgets, 11, 13

Stone Fruit with Honey Yogurt and Pistachios, 236

improvisational, 15

Stuffed Pears, 227

grills operating and cleaning, 11, 13

hot dog buns, 110, 133 hot pepper sauce, 117, 124, 190

pans, 9, 11, 13 types of, 9 Guacamole with Poblano and Lime, 31

Smoky Spiced Chocolate “Nice” Cream, 232 icons, recipe, 23 Italian seasoning, 106

J

Stuffed Pears, 227 heat zones, 13 herbs. See also specific herbs.

Fresh Citrus Herb Sauce, 19–20

jalapeño peppers Charred-Pineapple Salsa, 213 Collards with Hot Pepper Vinegar, 80

Herb Butter, 202 Lemon and Herb Chicken, 118

Corn and Avocado Salsa, 66

Lemon-Herb Marinade, 17

Nectarine Salsa, 159 Pan-Grilled Calabrian Swordfish, 210

Portobellos with Garlicky Herbed Bean Salad, 47

Stuffed Jalapeños, 52

249

jicama, 209 Juicy Hamburgers, 167

K kebabs. See skewers and kebabs.

Kalamata olives Salmon with Quick Tapenade, 182 Tuna with Fennel, Orange, and Olive Salad, 185 ketchup, 18–19, 140

ice cream Piña Colada “Nice” Cream, 231

hazelnuts Hazelnut-Chocolate Pizza with Bananas and Strawberries, 223

Japanese Eggplant with Scallions and Ginger, 57 Jerk Seasoning, 15

kamado grill, 9

I

hamburger buns. See burgers.

Tomatillo Salsa, 121

L lamb Lamb, Artichoke, and Pepper Kebabs, 174 Lamb Chops with Lemon-Mint Pesto, 148 lasagna Grilled Lasagna Packets, 97 leeks Leek and Northern Bean Salad, 76 Pan-Grilled Calabrian Swordfish, 210 lemon Brussels Sprout Skewers, 79 Caesar Dressing, 41 Cod with Lemon-Dill Butter, 214 Deconstructed Berry Pie, 235

INDEX

graham crackers Berry S’mores Slab, 239

Mustard-Glazed Pork Chops with Peaches, 155

grilling benefits, 7

Halibut with Charred Tomatoes, Lemons, and Olives, 199

ginger ale, 18–19

honey Lemon and Mint Carrots, 75

Grilled-Vegetable Pasta Salad, 87

No-Cook Apricot Ginger Barbecue Sauce, 20

Thai Tuna Burgers, 190

Homemade Pesto, 72

Grilled-Vegetable Gazpacho, 36

H

Spicy Korean Pork Chops and Onions, 170

Hoisin Barbecue Sauce, 18–19

Grilled Buffalo Wings, 124

Jerk Seasoning, 15–16

Soy-Ginger Marinade, 17

Salmon with MustardHerb Crust, 206

Fresh Citrus Herb Sauce, 19–20 Halibut with Charred Tomatoes, Lemons, and Olives, 199 Lamb, Artichoke, and Pepper Kebabs, 174 Lemon and Herb Chicken, 118 Lemon and Mint Carrots, 75 Lemon and Oregano Stuffed Trout, 189 Lemon-Herb Marinade, 17 Lemon-Mint Pesto, 148 Pan-Grilled Calabrian Swordfish, 210 Smoky Eggplant Dip, 48 Zucchini with Feta and Lemon, 61 lemongrass, 190 lettuce and greens. See also romaine lettuce.

Chicken Sausage and Onion Salad with Figs, 105 Collards with Hot Pepper Vinegar, 80 Greek-Style Cheeseburgers, 143 Romaine with Caesar Dressing, 41 Rosemary and Garlic Pork Loin with Arugula, 144 Swordfish Niçoise, 217 Tuna with Fennel, Orange, and Olive Salad, 185 Tuna with Herb Butter, 202 Watermelon and Goat Cheese Salad, 62

INDEX

lime Chicken and Shrimp Satay, 130 Chicken with Summer Corn and Tomato Salad, 109 Chicken with Tomatillo Salsa, 121

Corn and Avocado Salsa, 66 Cuban Chicken with Black Bean and Mango Salsa, 114 Cuban Pork Tenderloin, 177 Guacamole with Poblano and Lime, 31 Lime Marinade, 17 Mexican Chopped Salad with Scallops, 209 Nectarine Salsa, 159 Scallop and Shrimp Skewers with Mojo Sauce, 186

Lemon and Mint Carrots, 75 Lemon-Mint Pesto, 148 Mustard-Glazed Pork Chops with Peaches, 155 mirin, 19, 193 miso Miso Glaze, 19 Miso-Glazed Cod, 193 Moroccan Chicken with Cumin-Garlic Yogurt Sauce, 113 mushrooms Beef and Broccoli Skewers, 152 Cremini Mushrooms with Dijon Dipping Sauce, 35

M

Mushroom and Pepper Pizzas, 84 Portobellos with Garlicky Herbed Bean Salad, 47

mango Black Bean and Mango Salsa, 114

Tofu Steaks with Onions and Mushrooms, 160

marinades, 17 marinara sauce, 97 marshmallows Banana Split Boats with Peanut Butter Sauce, 224 Berry S’mores Slab, 239

mesh baskets, 11 Mexican Chopped Salad with Scallops, 209

Stone Fruit with Honey Yogurt and Pistachios, 236

250

O oats, 227 oil, sesame. See sesame oil. oils, selecting proper, 15 olives Broccoli, Cherry Tomato, and Olive Pizzas, 95 Halibut with Charred Tomatoes, Lemons, and Olives, 199 Salmon with Quick Tapenade, 182

Tuna with Fennel, Orange, and Olive Salad, 185

nectarines Pork with Nectarine Salsa, 159

mint, 174 Chicken Sausage and Onion Salad with Figs, 105 Cumin-Garlic Yogurt Sauce, 113

nutmeg, 15–16, 125, 236 nutritional profile, 22

mustard. See also Dijon mustard.

Easy BBQ T-Bone Steak, 140

N

meat thermometer, 11

No-Cook Tomato Barbecue Sauce, 18

Swordfish Niçoise, 217

Mustard-Glazed Pork Chops with Peaches, 155

Meatball Kebabs, 153

No-Cook Apricot Ginger Barbecue Sauce, 20

Ultimate Bacon Cheeseburgers, 178

Fennel-Sage Pork Burgers with Provolone and Sautéed Peppers, 163

mayonnaise Caesar Dressing, 41 Creamy Dijon Slaw, 133 Dijon Dipping Sauce, 35 sriracha, 190

Niçoise, Swordfish, 217

onion, red Charred-Pineapple Salsa, 213 Cucumber Relish, 129 Fennel-Sage Pork Burgers with Provolone and Sautéed Peppers, 163 Flank Steak and Avocado Soft Tacos, 166 Gnocchi and Vegetables, 91 Grilled-Vegetable Gazpacho, 36 Guacamole with Poblano and Lime, 31

Fresh Citrus Herb Sauce, 19–20 oranges Tuna with Fennel, Orange, and Olive Salad, 185 oregano Eggplant, Tomato, and Feta Stacks, 53 Lemon and Herb Chicken, 118 Lemon and Oregano Stuffed Trout, 189 marinades, 17 Oregano Vinaigrette, 58

P Pan-Grilled Calabrian Swordfish, 210 pans heating, 13 types, 9, 11

BEEF AND BROCCOLI SKEWERS, PAGE 152

paprika BBQ Chicken and Sweet Potatoes, 137 Peruvian Chicken Marinade, 17 Ribs Rub, 16 paprika, smoked Brisket Rub, 16 Chicken Sausage Sandwiches with Spanish Chickpea Salsa, 110

Lamb, Artichoke, and Pepper Kebabs, 174 Mustard-Glazed Pork Chops with Peaches, 155 Swiss Chard and Tomato Pizzas, 98

Spicy Korean Pork Chops and Onions, 170

Vegetarian Kofta and Vegetable Kebabs, 147

Tofu Steaks with Onions and Mushrooms, 160

onion, yellow or white BBQ Turkey Burgers with Grilled Onions, 134

Tomatillo Salsa, 121 orange juice Balsamic and Thyme Fennel, 69

Chicken Sausage and Onion Salad with Figs, 105

Black Bean and Mango Salsa, 114

Meatball Kebabs, 153

251

Chicken with Summer Corn and Tomato Salad, 109 No-Cook Tomato Barbecue Sauce, 18 Snapper Packets with Charred-Pineapple Salsa, 213 Stuffed Jalapeños, 52 Tilapia and Brussels Sprout Packets, 194

INDEX

Tilapia and Brussels Sprout Packets, 194

Ultimate Bacon Cheeseburgers, 178

HAZELNUT-CHOCOLATE PIZZA WITH BANANAS AND STR AWBERRIES, PAGE 223

252

Parmesan Broccoli, Cherry Tomato, and Olive Pizzas, 95 Brussels Sprout Skewers, 79 Chicken Parmesan, 106 Homemade Pesto, 72 Romaine with Caesar Dressing, 41 White Pizza with Everything Bagel Crust, 94 parsley Creamy Dijon Slaw, 133 Cucumber Relish, 129 Fresh Citrus Herb Sauce, 19–20 Halibut with Charred Tomatoes, Lemons, and Olives, 199 Herb Butter, 202 Lemon-Mint Pesto, 148 Pan-Grilled Calabrian Swordfish, 210 Quick Tapenade, 182 Pasta Salad, GrilledVegetable, 87 peaches Mustard-Glazed Pork Chops with Peaches, 155 Stone Fruit Cobbler, 240 Stone Fruit with Honey Yogurt and Pistachios, 236 peanut butter Banana Split Boats with Peanut Butter Sauce, 224 Chicken and Shrimp Satay, 130 Peanut Butter– Chocolate Chip Skillet Cookie, 230 Pears, Stuffed, 227 pellet grills, 9 PersonalPoints™ , 7, 22, 24

Stone Fruit Cobbler, 240

pesto Gnocchi and Vegetables, 91

Stone Fruit with Honey Yogurt and Pistachios, 236

Homemade Pesto, 72 Lemon-Mint Pesto, 148 Pesto and Zucchini Pizza, 88

poblano chiles Guacamole with Poblano and Lime, 31 Mexican Chopped Salad with Scallops, 209

pies Apple Pies, 220

Scallop and Shrimp Skewers with Mojo Sauce, 186

Deconstructed Berry Pie, 235 pimientos, 110 Piña Colada “Nice” Cream, 231 pineapple Mexican Chopped Salad with Scallops, 209 Piña Colada “Nice” Cream, 231 Snapper Packets with Charred-Pineapple Salsa, 213 pine nuts Chicken Sausage and Onion Salad with Figs, 105 Homemade Pesto, 72

pomegranate molasses, 105 pork, ground Fennel-Sage Pork Burgers with Provolone and Sautéed Peppers, 163 pork chops Mustard-Glazed Pork Chops with Peaches, 155 Spicy Korean Pork Chops and Onions, 170 pork tenderloin Cuban Pork Tenderloin, 177 Pork Tenderloin Rub, 16–17

Salmon with Quick Tapenade, 182

Pork with Nectarine Salsa, 159

pistachios Stone Fruit with Honey Yogurt and Pistachios, 236 pizza Broccoli, Cherry Tomato, and Olive Pizzas, 95 Hazelnut-Chocolate Pizza with Bananas and Strawberries, 223 Mushroom and Pepper Pizzas, 84 Pesto and Zucchini Pizza, 88 Swiss Chard and Tomato Pizzas, 98

Rosemary and Garlic Pork Loin with Arugula, 144 Portobellos with Garlicky Herbed Bean Salad, 47 potatoes Rosemary-Garlic Baby Potato Skewers, 44 Smashed Potatoes, 40 Swordfish Niçoise, 217 provolone Broccoli, Cherry Tomato, and Olive Pizzas, 95 Fennel-Sage Pork Burgers with Provolone and Sautéed Peppers, 163

White Pizza with Everything Bagel Crust, 94 plums

pumpkin seeds, 62

253

Q QR codes, 20, 24 Quick Tapenade, 182

R radicchio, 105 raspberries Berry S’mores Slab, 239 Deconstructed Berry Pie, 235 recipes icons, 23 improvisational, 15 PersonalPoints™ and ZeroPoint™ foods with, 22, 24 QR codes for, 20, 24 Ribs Rub, 16 ricotta cheese, 94 romaine lettuce BBQ Turkey Burgers with Grilled Onions, 134 Blue Cheese Chicken Burgers, 117 Romaine with Caesar Dressing, 41 Romano cheese, 153 rosemary Lemon and Herb Chicken, 118 Lemon-Herb Marinade, 17 Rosemary and Garlic Pork Loin with Arugula, 144 Rosemary Chicken and Red Peppers with Cucumber Relish, 129 Rosemary-Garlic Baby Potato Skewers, 44

INDEX

perforated pans, 11

Peruvian Chicken Marinade, 17

Salmon with MustardHerb Crust, 206 Smashed Potatoes, 40 rubs, 15–17

S sake, 19, 193 salad dressings, 144 Caesar Dressing, 41 Oregano Vinaigrette, 58 salads Chicken Sausage and Onion Salad with Figs, 105 Romaine with Caesar Dressing, 41

sauces and glazes Balsamic-Mustard Glaze, 20 BBQ Turkey Burgers with Grilled Onions, 134

Watermelon and Goat Cheese Salad, 62 salmon Salmon with Mustard-Herb Crust, 206 Salmon with Quick Tapenade, 182 salsas Black Bean and Mango Salsa, 114 Carrot Top Salsa Verde, 156 Charred-Pineapple Salsa, 213 Corn and Avocado Salsa, 66 making without recipe, 15 Nectarine Salsa, 159 Spanish Chickpea Salsa, 110 Tomatillo Salsa, 121

Shrimp Tostadas with Corn Salad, 198

Scallions with Soy and Sesame, 65

Dijon Dipping Sauce, 35

Scallop and Shrimp Skewers with Mojo Sauce, 186

Easy Barbecue Sauce, 18

Tuna with Fennel, Orange, and Olive Salad, 185

Fresh Citrus Herb Sauce, 19–20 Hoisin Barbecue Sauce, 18–19

Zucchini with Feta and Lemon, 61

Homemade Pesto, 72

No-Cook Apricot Ginger Barbecue Sauce, 20

Lemon-Mint Pesto, 148

Portobellos with Garlicky Herbed Bean Salad, 47

Cumin-Garlic Yogurt Sauce, 113

Swordfish Niçoise, 217

Scallop and Shrimp Skewers with Mojo Sauce, 186

Nectarine Salsa, 159

Cherry Barbecue Sauce, 18

marinades, 17

Japanese Eggplant with Scallions and Ginger, 57

Mexican Chopped Salad with Scallops, 209

Blue Cheese Chicken Burgers, 117

Rosemary and Garlic Pork Loin with Arugula, 144

Tuna with Fennel, Orange, and Olive Salad, 185

INDEX

sambal oelek, 170

scallops Mexican Chopped Salad with Scallops, 209

Miso Glaze, 19 Mojo Sauce, 186

Scallop and Shrimp Skewers with Mojo Sauce, 186

No-Cook Tomato Barbecue Sauce, 18

sesame oil Beef and Broccoli Skewers, 152

Peanut Butter Sauce, 224

Four-Ingredient Chicken Yakitori, 102

Quick Tapenade, 182 sausage. See chicken sausages.

Scallions with Soy and Sesame, 65

scallions Beef and Broccoli Skewers, 152

Sesame Asparagus, 28

Blue Cheese Chicken Burgers, 117

shallots Carrot Top Salsa Verde, 156

Chicken with Summer Corn and Tomato Salad, 109

Creamy Dijon Slaw, 133

Corn and Avocado Salsa, 66

Fresh Citrus Herb Sauce, 19–20

Cremini Mushrooms with Dijon Dipping Sauce, 35

Sesame Asparagus, 28

Flank Steak and Avocado Soft Tacos, 166

shrimp Chicken and Shrimp Satay, 130

Four-Ingredient Chicken Yakitori, 102

Curried Shrimp Skewers, 205

254

skewers and kebabs Baby Peppers with Oregano Vinaigrette, 58 Beef and Broccoli Skewers, 152 Brussels Sprout Skewers, 79 Chicken and Shrimp Satay, 130 Cremini Mushrooms with Dijon Dipping Sauce, 35 Curried Shrimp Skewers, 205 Four-Ingredient Chicken Yakitori, 102 Lamb, Artichoke, and Pepper Kebabs, 174 Meatball Kebabs, 153 Rosemary-Garlic Baby Potato Skewers, 44 Scallop and Shrimp Skewers with Mojo Sauce, 186 tools for, 11 Vegetarian Kofta and Vegetable Kebabs, 147 Slaw, Creamy Dijon, 133 Smashed Potatoes, 40 smoked paprika. See paprika, smoked.

Smoky Eggplant Dip, 48 Smoky Spiced Chocolate “Nice” Cream, 232 S’mores Slab, Berry, 239 Snapper Packets with Charred-Pineapple Salsa, 213 soup Grilled-Vegetable Gazpacho, 36 sour cream, 35 soy sauce, 130

Easy BBQ T-Bone Steak, 140 Flank Steak and Avocado Soft Tacos, 166 Flank Steak with Carrot Top Salsa Verde, 156 stone fruits. See also specific stone fruits.

Stone Fruit Cobbler, 240 Stone Fruit with Honey Yogurt and Pistachios, 236 strawberries Deconstructed Berry Pie, 235 Hazelnut-Chocolate Pizza with Bananas and Strawberries, 223 Stuffed Jalapeños, 52 Stuffed Pears, 227 sun-dried tomatoes, 182 sweet potatoes BBQ Chicken and Sweet Potatoes, 137 Swiss Chard and Tomato Pizzas, 98 swordfish Pan-Grilled Calabrian Swordfish, 210 Swordfish Niçoise, 217

Japanese Eggplant with Scallions and Ginger, 57 Scallions with Soy and Sesame, 65 Sesame Asparagus, 28 Soy-Ginger Marinade, 17

spices. See rubs; specific spices.

Chops and Onions, 170 spinach

squash, summer. See also zucchini.

Grilled Lasagna Packets, 97 Vegetarian Kofta and Vegetable Kebabs, 147

Chicken Sausage and Onion Salad with Figs, 105 Greek-Style Cheeseburgers, 143 Tuna with Herb Butter, 202 splatter screen, 11

squash, winter Turkey Tenderloin and Acorn Squash, 125

T tacos Flank Steak and Avocado Soft Tacos, 166 tahini Smoky Eggplant Dip, 48 tarragon, 156, 202

sriracha mayonnaise, 190

teriyaki sauce, 102, 152

steak

thermometer, 11

255

Thai Tuna Burgers, 190

INDEX

Spanish Chickpea Salsa, 110

Spicy Korean Pork

Jerk Seasoning, 15–16

sun-dried, 182

balsamic, 47, 69

Z

Pork Tenderloin Rub, 16–17

Swiss Chard and Tomato Pizzas, 98

Hot Pepper Vinegar, 80

ZeroPoint™ foods, 22, 24

Salmon with MustardHerb Crust, 206

Swordfish Niçoise, 217

thyme Balsamic and Thyme Fennel, 69

Tilapia and Brussels Sprout Packets, 194 Tofu Steaks with Onions and Mushrooms, 160 tomatillos Chicken with Tomatillo Salsa, 121 tomatoes BBQ Turkey Burgers with Grilled Onions, 134 Broccoli, Cherry Tomato, and Olive Pizzas, 95 Chicken Parmesan, 106 Chicken with Summer Corn and Tomato Salad, 109 Eggplant, Tomato, and Feta Stacks, 53 Gnocchi and Vegetables, 91 Grilled Lasagna Packets, 97 Grilled-Vegetable Gazpacho, 36 Grilled-Vegetable Pasta Salad, 87 Guacamole with Poblano and Lime, 31 Halibut with Charred Tomatoes, Lemons, and Olives, 199 Mexican Chopped Salad with Scallops, 209

INDEX

No-Cook Tomato Barbecue Sauce, 18 Pan-Grilled Calabrian Swordfish, 210 Portobellos with Garlicky Herbed Bean Salad, 47

vinegar apple-cider, 18, 20, 80, 133

Scallop and Shrimp Skewers with Mojo Sauce, 186

W

tools, 9, 11, 13 tortillas Broccoli, Cherry Tomato, and Olive Pizzas, 95 Flank Steak and Avocado Soft Tacos, 166

Watermelon and Goat Cheese Salad, 62 White Pizza with Everything Bagel Crust, 94

Shrimp Tostadas with Corn Salad, 198 trout Lemon and Oregano Stuffed Trout, 189

wood-burning grills, 9 Worcestershire sauce Balsamic-Mustard Glaze, 20

tuna Thai Tuna Burgers, 190

barbecue sauces, 18

Tuna with Fennel, Orange, and Olive Salad, 185

Caesar Dressing, 41 Easy BBQ T-Bone Steak, 140

Tuna with Herb Butter, 202

Juicy Hamburgers, 167 WW program, 15, 22–24

turkey BBQ Turkey Burgers with Grilled Onions, 134 Turkey Tenderloin and Acorn Squash, 125 turmeric, 113 two-zone cooking, 13

U

Y yogurt Cucumber Raita, 32 Cumin-Garlic Yogurt Sauce, 113 Curried Shrimp Skewers, 205 Rosemary Chicken and Red Peppers with Cucumber Relish, 129

Ultimate Bacon Cheeseburgers, 178

Stone Fruit Cobbler, 240

V

Stone Fruit with Honey Yogurt and Pistachios, 236 Vegetarian Kofta and Vegetable Kebabs, 147

Vegetarian Kofta and Vegetable Kebabs, 147

256

zucchini Grilled Lasagna Packets, 97 Pesto and Zucchini Pizza, 88 Snapper Packets with Charred-Pineapple Salsa, 213 Vegetarian Kofta and Vegetable Kebabs, 147 Zucchini with Feta and Lemon, 61

If you love to grill

And you can’t get enough easy, budget-friendly recipes, then this is your book! At WW, we’re smitten with grilling because it imparts big, bold flavor to food.

Whether you’re cooking outdoors on gas or charcoal or in the kitchen using a grill pan, we’ve got you covered.

The chapters range from vegetables to dessert and include favorites like guacamole, pizza, burgers, seafood skewers, steak, and even fruit cobbler—all made irresistibly delicious by spending time on those magical grates. So grab this book and get your grill game going all year long.