Gas Grills - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/appliances/gas-grill/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 10 Mar 2025 19:06:27 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Gas Grills - Guides, Care & Recipes | Taste Recipes https://www.tasteofhome.com/gear/appliances/gas-grill/ 32 32 Chipotle Chicken https://www.tasteofhome.com/recipes/chipotle-chicken/ Fri, 17 Jan 2025 20:38:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098244

Ingredients

  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons white vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 5 garlic cloves, halved
  • 1 tablespoon ground chipotle pepper or ground ancho chile pepper
  • 2-1/2 teaspoons ground cumin
  • 2-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 3 pounds boneless skinless chicken thighs
Text Ingredients

Directions

  1. Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.

Nutrition Facts

4 ounces cooked chicken: 284 calories, 15g fat (4g saturated fat), 113mg cholesterol, 297mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

]]> Lime and Dill Chimichurri Shrimp https://www.tasteofhome.com/recipes/lime-and-dill-chimichurri-shrimp/ Fri, 17 Jan 2025 20:34:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098422

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup packed fresh parsley sprigs
  • 1/4 cup snipped fresh dill
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons lime juice
  • 3 garlic cloves, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 medium red onion, cut into thick wedges
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 medium yellow summer squash, cut into 1/2-inch pieces
  • 8 cherry tomatoes
  • Crusty bread
Text Ingredients

Directions

  1. Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes.
  2. Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat (or broil 4 in. from heat) until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs, with crusty bread and reserved sauce.

Nutrition Facts

2 kabobs: 316 calories, 22g fat (3g saturated fat), 138mg cholesterol, 371mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 21g protein.

]]> Cast-Iron Scrambled Eggs https://www.tasteofhome.com/recipes/cast-iron-scrambled-eggs/ Fri, 17 Jan 2025 20:34:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099181

Ingredients

  • 12 large eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup finely chopped sweet onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons butter
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 3 tablespoons minced chives
Text Ingredients

Directions

  1. In a large bowl, whisk the eggs, water, salt and pepper; set aside.
  2. Place a 10-in. cast-iron skillet over medium-high heat. In the skillet, saute onion and jalapeno in butter until tender. Add egg mixture; cook and stir until almost set. Stir in cheese and chives; cook and stir until eggs are completely set.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2/3 cup: 217 calories, 16g fat (7g saturated fat), 446mg cholesterol, 342mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 15g protein.

]]> Sesame Ginger Beef Skewers https://www.tasteofhome.com/recipes/sesame-ginger-beef-skewers/ Fri, 17 Jan 2025 20:33:51 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099042

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 1 cup rice vinegar
  • 1 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons minced fresh gingerroot
  • 6 garlic cloves, minced
  • 3 teaspoons sesame oil
  • 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
  • 1/2 teaspoon cornstarch
  • Optional: Sesame seeds and thinly sliced green onions
Text Ingredients

Directions

  1. Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the next 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade.
  2. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup reserved marinade.
  3. To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly, until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.

Nutrition Facts

2 kabobs: 264 calories, 10g fat (4g saturated fat), 54mg cholesterol, 1480mg sodium, 18g carbohydrate (15g sugars, 0 fiber), 24g protein.

]]> Skewered Ginger Shrimp with Plums https://www.tasteofhome.com/recipes/skewered-ginger-shrimp-with-plums/ Fri, 17 Jan 2025 20:33:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099002

Ingredients

  • 1 pound uncooked large shrimp, peeled and deveined
  • 2 medium plums or peaches, cut into wedges
  • 1/2 cup sesame ginger marinade, divided
  • 1 green onion, thinly sliced
  • Optional: Sesame seeds and lime wedges
Text Ingredients

Directions

  1. In a large bowl, combine shrimp and plums. Drizzle with 1/4 cup marinade; toss to coat. Alternately thread shrimp and plums on 4 metal or soaked wooden skewers.
  2. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 6-8 minutes, turning occasionally and basting frequently with remaining 1/4 cup marinade during the last 3 minutes of cooking. Serve with green onion and, if desired, sesame seeds and lime wedges.

Nutrition Facts

1 skewer: 173 calories, 2g fat (0 saturated fat), 138mg cholesterol, 1295mg sodium, 19g carbohydrate (15g sugars, 1g fiber), 19g protein.

]]> Grilled Buttermilk Chicken https://www.tasteofhome.com/recipes/grilled-buttermilk-chicken/ Fri, 17 Jan 2025 20:32:18 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098966

Ingredients

  • 1-1/2 cups buttermilk
  • 4 fresh thyme sprigs
  • 4 garlic cloves, halved
  • 1/2 teaspoon salt
  • 12 boneless skinless chicken breast halves (about 4-1/2 pounds)
Text Ingredients

Directions

  1. Place the buttermilk, thyme, garlic and salt in a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning occasionally.
  2. Drain chicken, discarding marinade. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side.

Nutrition Facts

1 chicken breast half: 189 calories, 4g fat (1g saturated fat), 95mg cholesterol, 168mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat.

]]> Bacon Cheeseburgers with Fry Sauce https://www.tasteofhome.com/recipes/bacon-cheeseburgers-with-fry-sauce/ Fri, 17 Jan 2025 20:32:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098960

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 4 slices sharp cheddar cheese
  • 1/4 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 4 hamburger buns, split and toasted
  • 8 cooked bacon strips
  • 1/2 cup french-fried onions
  • Optional: Lettuce leaves and sliced tomato
Text Ingredients

Directions

  1. In a large bowl, combine Worcestershire sauce, garlic, seasoned salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
  2. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer.
  3. Meanwhile, in a small bowl, combine mayonnaise, ketchup, vinegar and honey; spread over cut sides of buns. Top bun bottoms with bacon, burgers, french-fried onions and, if desired, lettuce and tomato. Replace tops.

Nutrition Facts

1 burger: 708 calories, 46g fat (16g saturated fat), 124mg cholesterol, 1277mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 39g protein.

]]> Sun-Dried Tomato Grilled Cheese Sandwich https://www.tasteofhome.com/recipes/sun-dried-tomato-grilled-cheese-sandwich/ Fri, 17 Jan 2025 20:31:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098923

Ingredients

  • 1/2 cup oil-packed sun-dried tomatoes
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 slices sourdough bread
  • 1-1/4 cups shredded part-skim mozzarella cheese
  • 1/2 cup crumbled goat cheese
  • 1/4 cup fresh arugula
  • 2 tablespoons chopped roasted sweet red pepper
  • 3 tablespoons butter, melted
Text Ingredients

Directions

  1. Place the first 8 ingredients in a food processor; process until blended.
  2. Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter.
  3. On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

Test Kitchen tips
  • Make these sandwiches on the grill for a hint of smoky flavor.
  • If you don't love the mild tang of sourdough, use a loaf of Italian bread instead.

    • Nutrition Facts

    1 sandwich: 491 calories, 31g fat (14g saturated fat), 67mg cholesterol, 942mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 19g protein.

    ]]>         Summer Turkey Kabobs https://www.tasteofhome.com/recipes/summer-turkey-kabobs/ Fri, 17 Jan 2025 20:30:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098858

    Ingredients

    • 2 small yellow summer squash
    • 2 small zucchini
    • 1 can (about 15 ounces) whole potatoes, drained
    • 2 tablespoons olive oil
    • 1 package (20 ounces) turkey breast tenderloins
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1 package (5 ounces) torn mixed salad greens
    • 1 cup salad croutons
    • 1/2 cup red wine vinaigrette
    Text Ingredients

    Directions

    1. Trim ends of squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat.
    2. Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again.
    3. On 6 metal or soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink and vegetables are crisp-tender, 12-15 minutes. Serve on greens with croutons. Drizzle with vinaigrette.

    Nutrition Facts

    1 kabob: 274 calories, 13g fat (1g saturated fat), 38mg cholesterol, 720mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

    ]]>         Asian Slaw with Steak https://www.tasteofhome.com/recipes/asian-slaw-with-steak/ Fri, 17 Jan 2025 20:26:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099320

    Ingredients

    • 1/3 cup rice vinegar
    • 3 tablespoons minced fresh mint
    • 3 tablespoons sesame oil
    • 1/3 cup miso paste
    • 1 beef top sirloin steak (1 inch thick and 1 pound)
    • 1 package (12 ounces) broccoli coleslaw mix
    • 1 medium mango, peeled and diced
    • 1 cup frozen shelled edamame, thawed
    • 1/4 cup sliced radishes
    • 1/4 cup minced fresh cilantro
    • 1 green onion, sliced
    • Grated lime zest, optional
    Text Ingredients

    Directions

    1. For dressing, place first 4 ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw.
    2. Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing.
    3. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime zest.

    Nutrition Facts

    1 serving: 423 calories, 18g fat (3g saturated fat), 46mg cholesterol, 1370mg sodium, 32g carbohydrate (24g sugars, 5g fiber), 34g protein.

    ]]>         California Burger Bowls https://www.tasteofhome.com/recipes/california-burger-bowls/ Fri, 17 Jan 2025 20:25:34 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099238

    Ingredients

    • 3 tablespoons fat-free milk
    • 2 tablespoons quick-cooking oats
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon pepper
    • 1 pound lean ground turkey
    • 4 cups baby kale salad blend
    • 1-1/2 cups cubed fresh pineapple (1/2 inch)
    • 1 medium mango, peeled and thinly sliced
    • 1 medium ripe avocado, peeled and thinly sliced
    • 1 medium sweet red pepper, cut into strips
    • 4 tomatillos, husks removed, thinly sliced
    • 1/4 cup reduced-fat chipotle mayonnaise
    Text Ingredients

    Directions

    1. In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
    2. Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad blend, along with remaining ingredients.
    Health tip: Top these burger bowls with homemade guacamole instead of chipotle mayonnaise and they’re gluten-free! Be sure to use certified gluten-free oats in the burger patties.
    Test Kitchen tips
  • If you can't find tomatillos, try substituting green tomatoes or canned green chiles.
  • For a fun flavor twist, substitute curry powder for the chili powder and serve with mango chutney instead of the mayo.

    • Nutrition Facts

    1 serving: 390 calories, 19g fat (4g saturated fat), 83mg cholesterol, 666mg sodium, 33g carbohydrate (22g sugars, 7g fiber), 26g protein. Diabetic exchanges: 3 lean meat, 2-1/2 fat, 2 vegetable, 1 fruit.

    ]]>         Grilled Chicken and Mango Skewers https://www.tasteofhome.com/recipes/grilled-chicken-and-mango-skewers/ Fri, 17 Jan 2025 20:25:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099222

    Ingredients

    • 3 medium ears sweet corn
    • 1 tablespoon butter
    • 1/3 cup plus 3 tablespoons sliced green onions, divided
    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 medium mango, peeled and cut into 1-inch cubes
    • 1 tablespoon extra virgin olive oil
    • Lime wedges, optional
    Text Ingredients

    Directions

    1. Cut corn from cobs. In a large skillet, heat butter over medium-high heat; saute cut corn until crisp-tender, about 5 minutes. Stir in 1/3 cup green onions. Keep warm.
    2. Toss chicken with salt and pepper. Alternately thread chicken and mango onto 4 metal or soaked wooden skewers. Brush with oil.
    3. Grill, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 10-12 minutes, turning occasionally. Serve with corn mixture; sprinkle with remaining green onions. If desired, serve with lime wedges.

    Nutrition Facts

    1 skewer with 1/2 cup corn mixture: 297 calories, 10g fat (3g saturated fat), 70mg cholesterol, 387mg sodium, 28g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.

    ]]>         Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze https://www.tasteofhome.com/recipes/grilled-kiwi-chicken-kabobs-with-honey-chipotle-glaze/ Fri, 17 Jan 2025 20:21:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103503

    Ingredients

    • 6 garlic cloves, minced
    • 2 tablespoons lime juice
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    • 8 medium kiwifruit, peeled and halved
    • 3 tablespoons honey
    • 1 tablespoon minced chipotle peppers in adobo sauce
    • Lime juice, optional
    • Hot cooked rice, optional
    Text Ingredients

    Directions

    1. Combine garlic, lime juice, oil and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
    2. Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread chicken and kiwi.
    3. Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During last 4 minutes, baste frequently with honey-chipotle mixture.
    4. If desired, serve with rice and fresh lime juice.

    Test Kitchen Tips
  • An enzyme in kiwi fruit breaks down meat proteins so you'll find this chicken to be very tender. However, too much of a good thing can destroy your chicken, so stick to 30 minutes or less.

    • Nutrition Facts

    2 kabobs: 284 calories, 5g fat (1g saturated fat), 63mg cholesterol, 380mg sodium, 37g carbohydrate (27g sugars, 5g fiber), 25g protein.

    ]]>         Juicy & Delicious Mixed Spice-Burgers https://www.tasteofhome.com/recipes/juicy-delicious-mixed-spice-burgers/ Fri, 17 Jan 2025 20:21:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103499

    Ingredients

    • 1 medium onion, finely chopped
    • 3 tablespoons minced fresh parsley
    • 2 tablespoons minced fresh mint
    • 1 garlic clove, minced
    • 3/4 teaspoon ground allspice
    • 3/4 teaspoon pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1-1/2 pounds lean ground beef (90% lean)
    • Optional: Lettuce leaves and refrigerated tzatziki sauce, optional
    Text Ingredients

    Directions

    1. Combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties.
    2. Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

    Nutrition Facts

    1 burger: 192 calories, 9g fat (4g saturated fat), 71mg cholesterol, 259mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

    ]]>         Chicken Ole Foil Supper https://www.tasteofhome.com/recipes/chicken-ole-foil-supper/ Fri, 17 Jan 2025 20:19:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103382

    Ingredients

    • 1 can (15 ounces) black beans, rinsed and drained
    • 2 cups fresh or frozen corn (about 10 ounces), thawed
    • 1 cup salsa
    • 4 boneless skinless chicken breast halves (4 ounces each)
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 1/8 teaspoon salt
    • 1 cup shredded cheddar cheese
    • 2 green onions, chopped
    Text Ingredients

    Directions

    1. Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly.
    2. Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

    Nutrition Facts

    1 serving: 405 calories, 13g fat (6g saturated fat), 91mg cholesterol, 766mg sodium, 34g carbohydrate (8g sugars, 6g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

    ]]>         Grilled Banana Brownie Sundaes https://www.tasteofhome.com/recipes/grilled-banana-brownie-sundaes/ Fri, 17 Jan 2025 20:18:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103292

    Ingredients

    • 2 medium bananas, unpeeled
    • 4 ounces cream cheese, softened
    • 1/4 cup packed brown sugar
    • 3 tablespoons creamy peanut butter
    • 8 prepared brownies (2-in. squares)
    • 4 cups vanilla ice cream
    • 1/2 cup hot fudge ice cream topping, warmed
    • 1/2 cup chopped salted peanuts
    Text Ingredients

    Directions

    1. Cut unpeeled bananas crosswise in half, then lengthwise in half. Place quartered bananas on an oiled grill rack, cut side down. Grill, covered, over medium-high heat on each side until lightly browned, 2-3 minutes. Cool slightly.
    2. In a small bowl, beat cream cheese, brown sugar and peanut butter until smooth.
    3. To serve, remove bananas from peel; place over brownies. Top with cream cheese mixture, ice cream, fudge topping and peanuts.

    Test Kitchen tip
  • While homemade brownies are amazing, to speed things up go ahead and prepare a boxed brownie mix.
    •  
  • Not sure which brand of brownie mix to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

    • Nutrition Facts

    1 serving: 505 calories, 28g fat (11g saturated fat), 62mg cholesterol, 277mg sodium, 57g carbohydrate (33g sugars, 3g fiber), 10g protein.

    ]]>         Lime-Rosemary Shrimp Skewers https://www.tasteofhome.com/recipes/lime-rosemary-shrimp-skewers/ Fri, 17 Jan 2025 20:17:54 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103284

    Ingredients

    • 2 tablespoons minced fresh parsley
    • 2 tablespoons dry white wine or orange juice
    • 4 garlic cloves, minced
    • 1 tablespoon olive oil
    • 1 teaspoon grated lime zest
    • 1 tablespoon lime juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 12 fresh rosemary sprigs (4-6 inches)
    • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
    • Lime wedges, optional
    Text Ingredients

    Directions

    1. In a large bowl, mix the first 8 ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
    2. Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
    Health Tip: Shrimp are a lean source of high-quality protein. Three ounces of cooked shrimp has 18 grams protein and just over 80 calories.
    Editor's Note: Six metal or soaked wooden skewers may be substituted for rosemary stems; grill as directed.

    Nutrition Facts

    2 rosemary skewers: 103 calories, 2g fat (0 saturated fat), 138mg cholesterol, 184mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 3 lean meat.

    ]]>         Teriyaki Grilled Chicken https://www.tasteofhome.com/recipes/teriyaki-grilled-chicken/ Fri, 17 Jan 2025 20:13:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103023

    Ingredients

    • 1/3 cup reduced-sodium soy sauce
    • 1/4 cup canola oil
    • 2 green onions, thinly sliced
    • 2 tablespoons plus 1-1/2 teaspoons honey
    • 2 tablespoons sherry or chicken broth
    • 2 garlic cloves, minced
    • 1 teaspoon minced fresh gingerroot
    • 6 bone-in chicken breast halves (8 ounces each)
    Text Ingredients

    Directions

    1. In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours.
    2. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.

    Teriyaki Grilled Chicken Breast Tips

      

    Why is my Teriyaki Grilled Chicken rubbery?

    The leading cause for rubbery chicken breast is overcooking. When grilling chicken, be sure to do so over indirect heat, paying close attention to the grilling time noted in the recipe.  

    How do you grill teriyaki chicken breast without drying it out?  

    Marinating chicken breast is a great way to avoid dry meat. Grilling chicken over indirect heat also helps keep the meat juicy. Keep an eye on the chicken and flip it as directed in the recipe. Want to become a grill master? Check out our grilling guide to learn it all. 

    How do you store teriyaki grilled chicken breast?  

    Once cooked, this teriyaki grilled chicken breast can last in the refrigerator for up to 4 days. You can also wrap the grilled chicken in foil, set it in a freezer-proof storage container and freeze it up to 4 months. Now that you know how to freeze cooked chicken, get a jump start with these easy chicken breast recipes.  

    What are some additional ingredients you can add to the marinade?  

    Getting creative with marinades is easy. For this recipe, you can simply add a splash of lemon or lime juice, or stir in a little ground coriander or Chinese five spice powder. You could even mix in a dash or two of teriyaki sauce or an Asian-inspired salad dressing.  
     
     —Mark Hagen, Taste Recipes Executive Editor

    Nutrition Facts

    1 each: 301 calories, 13g fat (3g saturated fat), 111mg cholesterol, 364mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 40g protein.

    ]]>         Easy Marinated Grilled Flank Steak https://www.tasteofhome.com/recipes/easy-marinated-grilled-flank-steak/ Fri, 17 Jan 2025 20:07:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102791

    Ingredients

    • 1 cup barbecue sauce
    • 1/2 cup Burgundy wine or beef broth
    • 1/4 cup lemon juice
    • 1 beef flank steak (2 pounds)
    Text Ingredients

    Directions

    1. In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish. Add beef and turn to coat. Cover; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade.
    2. Drain beef, discarding marinade in dish. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.

    Nutrition Facts

    3 ounces cooked steak with 1-1/2 tablespoons reserved marinade : 195 calories, 9g fat (4g saturated fat), 54mg cholesterol, 271mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

    ]]>         Bacon-Wrapped Stuffed Jalapenos https://www.tasteofhome.com/recipes/bacon-wrapped-stuffed-jalapenos/ Fri, 17 Jan 2025 20:04:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102624

    Ingredients

    • 24 medium jalapeno peppers
    • 1 pound uncooked chorizo or bulk spicy pork sausage
    • 2 cups shredded cheddar cheese
    • 12 bacon strips, cut in half
    Text Ingredients

    Directions

    1. Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks.
    2. Grill, covered, over indirect medium heat for 35-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.

    Bacon-Wrapped Jalapeno Poppers Tips

    What else can you put inside bacon-wrapped jalapeno poppers?

    If you're just learning how to cook with chorizo, know that it packs some heat. For a more mellow flavor, make these poppers with mild pork sausage, Italian sausage or ground beef. A lot of jalapeno popper-inspired recipes include cream cheese. If you're a cream cheese appetizer kind of person, cook just 1/2 pound meat and mix it with 8 ounces softened cream cheese and 1 cup shredded cheddar for the filling.

    How else can you prepare bacon-wrapped jalapeno poppers?

    It's really convenient to make grilled appetizer recipes like these jalapeno poppers if you're having a barbecue. But you might prefer to prepare them in the oven or air fryer. Preheat the oven to 375° and arrange the poppers in a 15x10x1-in. baking pan. Bake until the bacon is cooked through, 20 to 25 minutes. Or, preheat the air fryer to 400° and arrange the poppers in a single layer. Cook until the bacon is cooked through, 10 to 15 minutes. Warning: Air-fryer appetizers can be addicting!

    Can you make bacon-wrapped jalapeno poppers ahead of time?

    Yes, you can make bacon-wrapped jalapeno poppers head of time. Make-ahead appetizers are always convenient when having company! To make these jalapeno poppers ahead of time, stuff and wrap the peppers with bacon then cover and refrigerate them for up to 2 days.

    —Peggy Woodward, Taste Recipes Senior Food Editor

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 stuffed jalapeno: 132 calories, 10g fat (4g saturated fat), 30mg cholesterol, 365mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 8g protein.

    ]]>         Finger-Lickin’-Good Shrimp https://www.tasteofhome.com/recipes/finger-lickin-good-shrimp/ Fri, 17 Jan 2025 20:04:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102622

    Ingredients

    • 12 uncooked jumbo shrimp, peeled and deveined
    • 1/4 cup Italian salad dressing
    • 1/4 cup orange juice
    • 6 bacon strips, cut in half
    • 1 ounce pepper Jack or cheddar cheese, julienned
    Text Ingredients

    Directions

    1. Cut a small slit on the back of each shrimp, not cutting all the way through. In a large resealable plastic bag, combine the salad dressing and orange juice; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.
    2. Meanwhile, in a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels.
    3. Drain and discard marinade. Place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with toothpicks.
    4. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat with a drip pan.
    5. Place shrimp over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 3 minutes on each side or until shrimp turn pink.

    Nutrition Facts

    2 appetizers: 110 calories, 6g fat (2g saturated fat), 74mg cholesterol, 295mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 12g protein.

    ]]>         Kentucky Grilled Chicken https://www.tasteofhome.com/recipes/kentucky-grilled-chicken/ Fri, 17 Jan 2025 20:02:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102518

    Ingredients

    • 1 cup cider vinegar
    • 1/2 cup canola oil
    • 5 teaspoons Worcestershire sauce
    • 4 teaspoons hot pepper sauce
    • 2 teaspoons salt
    • 10 bone-in chicken breast halves (10 ounces each)
    Text Ingredients

    Directions

    1. In a bowl or shallow dish, combine the first 5 ingredients. Pour 1 cup marinade into a separate bowl; add chicken and turn to coat. Cover and refrigerate for at least 4 hours. Cover and refrigerate the remaining marinade for basting.
    2. Drain and discard marinade from chicken. Prepare grill for indirect heat, using a drip pan.
    3. Place chicken breasts, bone side down, on oiled rack. Grill, covered, over indirect medium heat until a thermometer reads 170°, about 20 minutes on each side, basting occasionally with reserved marinade.

    Kentucky Grilled Chicken Tips

    What other ingredients can you add to this Kentucky grilled chicken marinade?

    So many, so get creative! Your favorite spice blends, a squeeze of fresh citrus, chopped fresh herbs or even sliced onion and bell pepper for added flavor.

    What kind of grill do you use for grilled chicken?

    It’s really your preference– a charcoal or gas grill works fine, just pay attention to doneness cues. If you’re limited on outdoor space, you can also try an electric countertop grill or a grill pan. Check out this ultimate grilling guide for the lowdown on all things grill.

    How do you store grilled chicken leftovers?

    Most leftovers last 3-4 days refrigerated in an airtight container. Remember, you can also freeze this recipe and pull it out to use in a pinch. Check out how long leftovers really keep in the fridge with this comprehensive guide.

    Research contributed by Rashanda Cobbins, Taste Recipes Food Editor

    Nutrition Facts

    1 chicken breast half: 284 calories, 11g fat (2g saturated fat), 113mg cholesterol, 406mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 41g protein. Diabetic Exchanges: 6 lean meat, 2 fat.

    ]]>         Grilled Ribeye Steaks https://www.tasteofhome.com/recipes/grilled-ribeye-steaks/ Fri, 17 Jan 2025 20:01:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102446

    Ingredients

    • 1/2 cup soy sauce
    • 1/2 cup sliced green onions
    • 1/4 cup packed brown sugar
    • 2 garlic cloves, minced
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon pepper
    • 2-1/2 pounds beef ribeye steaks
    Text Ingredients

    Directions

    1. In a shallow dish, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add steaks and turn to coat. Cover and refrigerate 8 hours or overnight.
    2. Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side.

    Nutrition Facts

    5 ounces cooked beef: 456 calories, 30g fat (12g saturated fat), 111mg cholesterol, 1120mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 36g protein.

    ]]>         Herbed Chicken Caesar Salad https://www.tasteofhome.com/recipes/herbed-chicken-caesar-salad/ Fri, 17 Jan 2025 19:58:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102226

    Ingredients

    • 2 boneless skinless chicken breast halves (1/2 pound)
    • 2 teaspoons olive oil
    • 1/8 teaspoon dried basil
    • 1/8 teaspoon dried oregano
    • 1/4 teaspoon garlic salt, optional
    • 1/4 teaspoon pepper
    • 1/4 teaspoon paprika
    • 4 cups torn romaine
    • 1 small tomato, thinly sliced
    • Creamy Caesar salad dressing
    • Caesar salad croutons, optional
    Text Ingredients

    Directions

    1. Brush chicken with oil. Combine the basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until a thermometer reads 170°, turning several times.
    2. Arrange romaine and tomato on plates. Cut chicken into strips; arrange over salads. Drizzle with dressing. Sprinkle with croutons if desired.

    Herbed Chicken Caesar Salad Tips

    Can you make a homemade Caesar salad dressing for this chicken Caesar salad recipe?

    While bottled Caesar dressing is convenient, there’s just something special about making your own homemade Caesar dressing. It’s easy to prepare and takes just minutes to make. You can also mix it up to a week ahead of time, keeping it stored in your refrigerator, and the flavors of the dressing will only get better.

    What else can you put in an herbed chicken Caesar salad?

    The better question is what can’t you put into a Caesar salad. This is a very versatile salad that any number of salad toppings could be included. Some favorites would be avocado slices, cooked shrimp or sliced prosciutto. If you’re looking for something a little out of the ordinary, try fresh sliced peaches, fresh figs or fresh cherries.

    How do you keep the chicken from getting dry when making this chicken Caesar salad recipe?

    There’s nothing better than chicken hot off the grill. But it’s also very easy to go from incredible to incredibly dry in the blink of an eye. There are a number of tips and tricks for amazing grilled chicken, but the best advice is to cook it just until it gets between 165°F - 170°F. Then let it rest for at least 5 minutes, or 10 would be better. That way the juices will have a chance to redistribute throughout the breast instead of running out as soon as you cut into it.

    Research contributed by James Schend, Taste Recipes Deputy Culinary Editor

    Nutrition Facts

    1 each: 219 calories, 8g fat (0 saturated fat), 73mg cholesterol, 467mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

    ]]>         Quick Garlic-Lime Chicken https://www.tasteofhome.com/recipes/quick-garlic-lime-chicken/ Fri, 17 Jan 2025 19:55:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102059

    Ingredients

    • 1/3 cup soy sauce
    • 1/4 cup fresh lime juice
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon ground mustard
    • 2 garlic cloves, minced
    • 6 boneless skinless chicken breast halves (6 ounces each)
    • 1/2 teaspoon pepper
    Text Ingredients

    Directions

    1. In a shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Cover and refrigerate at least 30 minutes.
    2. Drain; discard marinade. Sprinkle chicken with pepper. Grill, covered, over medium heat until a thermometer reads 165°, 7-8 minutes on each side.

    Nutrition Facts

    1 chicken breast half: 191 calories, 4g fat (1g saturated fat), 94mg cholesterol, 344mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat.

    ]]>         15-Minute Marinated Chicken https://www.tasteofhome.com/recipes/15-minute-marinated-chicken/ Fri, 17 Jan 2025 19:55:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102051

    Ingredients

    • 1/4 cup Dijon mustard
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons Worcestershire sauce
    • 1/2 teaspoon dried tarragon
    • 1/4 teaspoon pepper
    • 4 boneless skinless chicken breast halves (4 ounces each)
    Text Ingredients

    Directions

    1. In a shallow dish, combine the first 5 ingredients; add chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 4 hours.
    2. Drain chicken, discarding marinade. Grill, uncovered, over medium heat, for 8-12 minutes, turning once, or until a thermometer reads 170°.

    Nutrition Facts

    1 chicken breast half: 141 calories, 3g fat (1g saturated fat), 63mg cholesterol, 436mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

    ]]>         Grilled Flank Steak https://www.tasteofhome.com/recipes/grilled-flank-steak/ Fri, 17 Jan 2025 19:54:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101995

    Ingredients

    • 1/4 cup soy sauce
    • 2 tablespoons white vinegar
    • 1 green onion, sliced
    • 1-1/2 teaspoons garlic powder
    • 1-1/2 teaspoons ground ginger
    • 3 tablespoons honey
    • 3/4 cup vegetable oil
    • 1 beef flank steak (about 1-1/2 pounds)
    • 1 pound fresh mushrooms, sliced
    • 1 green pepper, cut into thin strips
    • 1 yellow or sweet red pepper, cut into thin strips
    • 3 carrots, cut into julienned strips
    Text Ingredients

    Directions

    1. In a bowl, combine the first 7 ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade.
    2. Drain beef, discarding marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    3. Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.

    Grilled Flank Steak Tips

    How long does it take to grill a flank steak?

    This recipe takes about 12-16 minutes to grill (or 6-8 minutes on both sides). For a medium-rare steak, you'll want an internal temperature of 130°F before taking it off the grill. Make sure you're not making any of these grilling mistakes.

    How do you tenderize flank steak?

    The acidic marinade makes this flank steak recipe nice and tender.

    Does flank steak need to be marinated?

    Flank steak tastes so much better marinated. We recommend marinating this recipe for up to 24 hours before grilling. These flank steak recipes will give you some other marinating ideas, too.

    Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    3 ounces cooked beef with 2/3 cup vegetables: 265 calories, 12g fat, 65mg cholesterol, 173mg sodium, 11g carbohydrate, 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

    ]]>         Grilled Steak Pinwheels https://www.tasteofhome.com/recipes/grilled-steak-pinwheels/ Fri, 17 Jan 2025 19:53:27 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101918

    Ingredients

    • 2 beef flank steaks (1 pound each), trimmed
    • 1/2 pound bacon strips, cooked and crumbled
    • 1 cup finely chopped fresh mushrooms
    • 1 cup finely chopped green onions
    • 1/4 cup finely chopped fresh basil or 4 teaspoons dried basil
    • 2 tablespoons minced chives
    Text Ingredients

    Directions

    1. Flatten steaks to 1/4-in thickness. In a large bowl, combine the bacon, mushrooms, onions, basil and chives; spread evenly over steaks.
    2. Roll up the meat and secure with skewers or toothpicks. Cut each roll into 1/2- to-3/4-in. slices and secure with a toothpick.
    3. Grill over medium-hot heat for 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove toothpicks.

    Nutrition Facts

    2 pinwheels: 224 calories, 12g fat (5g saturated fat), 64mg cholesterol, 250mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 medium-fat meat.

    ]]>         Grilled Flank Steak with Summer Relish https://www.tasteofhome.com/recipes/grilled-flank-steak-with-summer-relish/ Fri, 17 Jan 2025 19:51:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101784

    Ingredients

    • 3 garlic cloves, minced
    • 1 teaspoon sea salt
    • 1 teaspoon dried rosemary, crushed
    • 1 tablespoon olive oil
    • 1 beef flank steak (1-1/2 pounds)
    • RELISH:
    • 4 large ears sweet corn, husks removed
    • 4 green onions
    • 2 medium tomatoes
    • 1 poblano pepper
    • 2 tablespoons olive oil, divided
    • 1 medium ripe avocado, peeled and cubed
    • 1 teaspoon balsamic vinegar
    • 1/2 teaspoon salt
    Text Ingredients

    Directions

    1. Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally.
    2. Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
    3. When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

    Nutrition Facts

    5 ounces cooked beef and 1 cup relish: 547 calories, 30 g fat (8 g saturated fat), 81 mg cholesterol, 907 mg sodium, 36 g carbohydrate (12 g sugars, 7 g fiber), 39 g protein.

    ]]>         Spicy Shrimp & Watermelon Kabobs https://www.tasteofhome.com/recipes/spicy-shrimp-watermelon-kabobs/ Fri, 17 Jan 2025 19:50:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101756

    Ingredients

    • 1 tablespoon reduced-sodium soy sauce
    • 1 tablespoon Sriracha chili sauce
    • 1 tablespoon honey
    • 1 garlic clove, minced
    • 4 cups cubed seedless watermelon (1 inch), divided
    • 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
    • 1 medium red onion, cut into 1-inch pieces
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon coarsely ground pepper
    • Minced fresh cilantro, optional
    Text Ingredients

    Directions

    1. For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving.
    2. On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper.
    3. Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.
    Health Tip: A serving of fruit with dinner? Check. Along with 20 percent of the daily value for vitamin C.

    Nutrition Facts

    1 kabob with 1 tablespoon glaze: 172 calories, 2g fat (0 saturated fat), 138mg cholesterol, 644mg sodium, 23g carbohydrate (19g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 starch.

    ]]>