Food on a stick: Two more healthy recipes

Aussie and I finally broke out our BBQ this week. Not that the weather has in any way been encouraging us to do so — oh, au contraire! No, the weather has been cold and rainy, and I’ve been reduced (yet again) to using my under-desk space heater all day, every day this week. Seattle, we are no longer friends!

But I digress. I planned two yummy, light, summery BBQ meals because we went to Portland last weekend, and since it was sunny THERE, I thought it would be sunny HERE — naive Jenni!

But I digress again. This post really isn’t supposed to be about the shitty “summer” weather in Seattle. It’s supposed to be about two really tasty, really easy, really healthy dinners we made this week (“we” because Aussie handles the grill, as all men are born to do…right?)

First up:

Grilled Shrimp and Lemon Kebabs from Real Simple, adapted for BBQ!

This was my first experience deveining (aka de-pooping) shrimp… and wow. Ew. That’s a labor of love, let me tell you! Whoever heard of frozen, bagged shrimp that weren’t deveined? THAT was a surprise! Next time, I will spend the extra $2 on the deveined shrimp from the seafood counter… sooooo worth it!

Anyway, this recipe makes four skewers of shrimp and four skewers of squash. Served on a bed of quinoa, this makes four good-sized meals (love leftovers!). Oh, and please don’t overcook the shrimp! They stick to the shells, which is just annoying! We omitted the basil from the recipe, since we’re still basil-ed out from Battle Basil!

Oh, and for you Weight Watchers people? This came to like, 5.5 POINTS, including the quinoa (provided you stay light on the olive oil), and it’s essentially all Filling Foods. How’s THAT for healthy?

24 medium shrimp, shells on, deveined

2 lemons, cut into small wedges

2 yellow squash, halved and cut into 1″ sections

2 zucchini (I used one… wish I had used another, so I’m listing it here), halved and cut into 1″ sections

olive oil

salt and pepper

16 bamboo skewers, soaked in water for 30 minutes

Heat BBQ on high heat. Place the shrimp and lemon wedges on 8 skewers, alternating them. Divide the squash among the remaining 8 skewers. Drizzle (or brush) with a little olive oil and salt.

Put skewers on the BBQ. Grill, turning once, until the shrimp are cooked through, 3 to 4 minutes total. Transfer the shrimp-and-lemon skewers to a platter. Continue to grill the squash until tender, 3 to 4 minutes more.

Second up:

Chicken Satay adapted from Broke Ass Gourmet, with Zucchini and Smashed Reds

Oh my dear god! This chicken was SO GOOD. She really wasn’t kidding about the cook-to-impress factor here… the chicken is moist, flavorful, and so easy to make. Yum! I adapted it a bit — I used some Greek yogurt I had on hand, and added milk to get the necessary amount of dairy. Instead of serving this with peanut sauce as suggested (striving for a happy WW thing here, people), I sauteed zucchini and made some smashed reds (boil sliced red potatoes for 15 mins, mash with a little olive oil and some of the cooking water, add some salt… so so good!). Very yum, very healthy, very POINTS friendly (I figured about 6.5 POINTS for the whole meal… I can’t imagine the marinade adds anything, really).

2 boneless, skinless chicken breasts, cut into tenders (I cut each breast into four big hunks)

1/2 cup 0% Greek yogurt

1/2 cup 2% milk

1 clove garlic, minced

1 small piece ginger, minced

1 large handful roughly chopped cilantro

2 tbsp soy sauce

olive oil

8-10 bamboo skewers

Combine yogurt, garlic, ginger, cilantro and soy sauce in a large bowl. Stir to incorporate. Add chicken tenders, cover, and refrigerate for 15 minutes. Meanwhile, soak bamboo skewers in a bowl of water. Remove from bowl and pat dry. Remove chicken tenders from marinate and gently push one chicken tender each skewer as pictured.

Heat grill high heat and brush lightly with oil. Grill skewers, 4 minutes a side.

Serve on top of smashed reds and zucchini (or with peanut sauce as suggested, or on a sandwich, or whatever. This chicken is just freaking GOOD).

So, there you go. Two very healthy, very easy, very summer-y dinners. Enjoy them, because next week, we’re back to dessert!


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