Help needed- light grill menu for this weekend

[Kalna]

Hi,

This weekend DH and I will be traveling to NY ( a 4 hour drive for us for the weekend for a burial. My job is to bring Friday dinner for 7 people. We will not be arriving until 7:00 PM, so the meal needs to be premade or quick. I was thinking about Chicken on the grill - any recipes out there for great tasting grilled chicken? The usual potato or macaroni salad is the old stand by and most of the people would enjoy it - however I am 4 pounds over my WW goal and really want to have a healthy low fat menu that tastes great. I do have CL annual 2201 CCL cookbook along with all magazines for 2001. Any suggestions?

I have been enjoying this BB for about six months now. Thanks thanks to all who post and share with the group!

[ebobbitt]

I'm just bringing this to the top so maybe someone that has access to cookbooks will see it. I'm at work and didn't bring anything with me today.
Elizabeth

[GayeC]

Hmmm. This is a tough one. You are definitely limited by having to drive so far and arriving so late. I don't have any cookbooks at work either. Would the group you are cooking for enjoy grilled vegetables? They could be marinating in Ziplock bags while you are driving and then you could grill them with the chicken. Or, do grilled peppers (green, yellow, red or whatever you have), onions and chicken tenders or pieces, then wrap them in warm flour tortillas, top with grated Monterey Jack and have fajitas. Or, if your crowd is more traditional, grilled chicken, corn on the cob, and a nice tossed salad. With all of those menus you could control your portions and ingredients to stay within your WW program, while others could load on the cheese and salad dressing if they wanted to!

[Linda in MO]

Here's the marinade that saw mentioned.

* Exported from MasterCook *

ZESTY DIJON MARINADE

Recipe By :Cooking Light, July 1997
Serving Size : 0 Preparation Time :0:00
Categories : Chicken , For the Grill, Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 garlic cloves -- crushed

Combine all ingredients, and stir marinade well. Yield: 1 1/2 cups


NOTES : For all you folks who are getting in the mood to BBQ now that warmer weather is here, I thought I'd share this CL marinade recipe that I found in Mastercook. I used it with chicken, marinating it for about 3 hours, and it was delicious!!! It didn't hurt that hubby was a grill master yesterday and cooked the chicken and shrimp perfectly--lindrusso from cl board




[This message has been edited by Linda in MO (edited 06-20-2001).]

[KathrynY]

A suggestion for grilled vegetables:
(from the CL recipe finder)

Grilled Vegetables with Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 garlic cloves, minced
4 plum tomatoes, halved
2 zucchini, cut lengthwise into 1/4-inch slices
1 (1-pound) eggplant, cut crosswise into 1-inch-thick slices
1 red bell pepper, cut into 8 wedges
1 onion, cut into 2-inch-thick wedges
1 small bunch kale (about 8 ounces)
Cooking spray

Prep Time: 1 hour, 30 minutes
Cooking Time: 14 minutes

Combine first 6 ingredients in a bowl.
Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.

Remove vegetables from bags; reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade.

Servings/Serving Size: 8 servings (serving size: 1 cup)
Nutrition Facts (per Serving):
87 calories, 16.6 g carbohydrates, 0 mg cholesterol, 2.3 g fat, 168 mg sodium, 2.7g protein, 71 g calcium, 1.5 g iron, 2.6 g fiber.

Notes: The recipe calls for marinating 1 hour, but I let mine marinate all day in the fridge and they're very tasty (don't need to baste then). Also, I just use whatever veggies I have on hand - portobello mushroom caps are especially nice. Don't forget a grill basket or skewers! http://www.cookinglight.com/bbs/smile.gif

[Kalna]

Hi

You guys are awsome! I posted my questions at 7:00 AM and had a planned menu at 5:00 PM with your help. Here is the menu - it is quick, easy, can be prepared ahead, and I am sure great tasting.

Split Pea Garlic Dip July 2001
Chicken with Zesty Dijon Mustard
Grilled veggies with Balsamic Vinaigrette
Traditonal Pasta Salad
Pickled beets and eggs
French bread and Butter

I believe that the meal will be great tasting and easy, and within my WW points.

Thanks to all who responded. I hope I will be able to help someone in the near future.

Carolyn

[saw]

I have a favorite CL marinade that I use for grilled chicken and it always seems to be a hit -- it is the Zesty Dijon marinade from a summer issue a few years back. The magazine had Honey Pecan "fried" chicken on the cover, if that helps. I am at work so I can't look it up right now. The marindae can be made up ahead and you can take a cooler in the car with the chicken in zip top plastic bags, marinating while you drive.

As for sides, i would probably do something quick and easy like a big green salad or even the CL spinach salad with strawberries and goat cheese. You can make the dressing up ahead of time. It is light and a nice summer salad with the fresh fruit in it.

Good luck!

Sarah

[GayeC]

Carolyn - The menu you planned sounds great. How did it work out? Gaye