Summer holidays, like the 4th of July, are the perfect time to get outdoors, fire up the grill, and enjoy a meal with friends and family. It’s easy to fill up on fat and sugars with the usual abundance of cheeseburgers, potato salad, and brownies. This year, add a little variety to your celebration with these healthy 4th of July recipes.
- 3 cups fresh blueberries
- 1 quart fresh strawberries, halved
- 3 medium apples, peeled and cut into 1 in cubes
- ¼ c fresh lime juice
- ¼ c honey
- 2 tbsp chopped fresh mint
In a large bowl, whisk together the lime juice, honey, and mint. Add all of the fruit and toss to combine. Let the fruit salad set for 15 minutes to allow the flavors to blend.
- 8 skinless, boneless chicken breast halves – cut into 2 in pieces
- 1 (20 oz) can pineapple chunks, drained
- 3 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp sherry or vinegar
- 1 tbsp sesame oil
- ¼ tsp ground ginger
- ¼ tsp garlic powder
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
- 12 large hard-boiled eggs, peeled
- 1/3 c nonfat cottage cheese
- 1/4 c low-fat mayonnaise
- 3 tbsp minced fresh chives or scallion greens
- 1 tbsp sweet pickle relish
- 2 tsp yellow mustard
- 1/8 tsp salt
- Paprika for garnish
Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.