Rather than buying a ready made, full of preservatives and sugar off the shelf barbeque sauce, try this easy home made version. Unlike some BBQ sauces, this one takes very little time, very little mess and shock horror, is a low fat recipe. The air may be a little chilly and the evenings dark, but winter is still the perfect time of year for firing up the barbecue and cooking some delicious meals! So grab your favourite woolly jumper and hat, and head outside for some fire-cooked goodness – and why not try one of our top winter low-fat BBQ recipes for added simplicity and flavour. This meal needs hardly any preparation at all and is ready in less than fifteen minutes, so there’ll be no standing around in the cold while you wait. When the barbecue is ready, add the mushrooms to the grill and cook for a couple of minutes on each side. Add the leftover mustard and vinegar mix to the buns, top with the tomato and mushroom, and then add a slice of red onion and handful of rocket. For added warmth, you can lightly toast or heat the ciabatta buns in the oven for a few minutes before dishing up.
If you’re watching what you eat and want a calorie-light meal, the home-made kebab is a great choice. Once you’ve made the kebabs, whisk up a light sauce for marinading your kebabs before cooking. While the kebabs are cooking, add the four corn-on-the-cobs to the barbecue to cook alongside. Serve with a fresh salad and corn on the cob, and enjoy a warming winter barbecue dish that doesn’t ruin the diet!
1 c Cubed mango pieces 1 c Vanilla low fat yogurt (or peach flavored without the fruit) Layer mango cubes and yogurt into parfait glasses.
Great go to sandwiches that have incredible flavor, and perfect for leftovers, or unexpected company. Whether you're celebrating Australia Day with a BBQ or a beach-side picnic, eating delicious food is a must on Jan. You can't have a BBQ without potato bake, but if you can't stop at one scoop on the side then you'll want to make this low-fat potato bake for your next Summer soiree. You know you need to add more colour to your salad but if you’ve be having salads every day for the past month you’re probably all out of ideas.
Enjoy the deliciously fresh Mexican flavours in this fish and quinoa salad without the guilt that often comes with your fave Mexican dishes. Each slice of this protein-packed tomato, bean and basil frittata comes in under 200 calories so you can be sure this will keep you full and away from those other naughty options that always seem to be at a Summer BBQ. Crispy on the outside but soft on the inside these delicious cauliflower buffalo wings will satisfy each and every one of your guests, even the boys! What do you get when you chuck lettuce, avocado, Greek yoghurt, black beans, tomato, olives and cheddar cheese into a bowl? For those always on the hunt for healthier alternatives to usually fat-packed comfort food, you'll be very familiar with the sweet potato.


This light and tasty salad adopts the motto the brighter the better and one bite of this chilli, ginger and lemon grass chicken rainbow salad will leave you wanting a lot more. Get all the newestlow fat recipes and tips,straight to your inbox.Just enter your email address below.
Read my latest funny blog post about why I dance in the restroom (?!) and march while I brush my teeth.
A typical full-fat version of creamy classic potato salad (Trader Joe's Old Fashioned Potato Salad used for comparison, nutrition info from Livestrong) has 400 calories and 26 g fat per equal sized serving.* Whoa!
In all, this one takes less than an hour cooking and preparation time, but the smells from the oven are spectacular.
And there are so many things you can cook on the BBQ that rustling up a slimming dish is quick and easy.
Although this is a vegetarian option, it’s so packed full of flavour and the big field mushroom has a wonderful meaty texture, it’s bound to appeal to everyone – and it’s an excellent winter meal too. Simply mix the mustard and balsamic vinegar together and brush the mushrooms with this sauce.
You can always substitute the chicken in this recipe for another meat, fish, extra vegetables or cheese if you prefer. Squeeze the juice of two limes into a dish, add the yogurt, Worcester sauce and Tabasco, and season with salt, pepper and some fresh coriander. When you’re ready, light your barbecue until it’s nicely warmed up, and cook the kebabs for ten minutes. I did not have any celery so used celery salt (for the salt amount) - next time I may sub in green peppers. The red onion is the magic ingredient that transforms the BBQ sauce and chicken juices into a a tasty sauce and the chicken is infused with the flavor. Created by the healthy recipe queen Lorna Jane Clarkson, your salad (this dish) will make you the centre of attention.
Make this for your next Summer BBQ and you'll definitely satisfy those health conscious guests. Grill the shrimp kebabs over medium heat on your gas grill, turning over once, 2-3 minutes per side. Plate these beautiful low fat grilled shrimp with some grilled veggies and rice, then sit down to a real summer feast! Compared to my BBQ ribs recipe, this one is about 100% quicker and easier, yet still manages to taste great. Grab your barbecue skewers and thread the chicken, pepper, courgette and red onion through a few times.
Mix the ingredients together and place the kebabs in the dish, ensuring the chicken and vegetables are well covered in the sauce. Turn the skewers over on the BBQ to ensure the chicken is thoroughly cooked, and brush the kebabs with the marinade during this time too.
But before you ditch your 2015 healthy living resolution to over-indulge POPSUGAR Australia is here to save the day and your waistline.


These tasty, crispy little things will curb your high-calorie cravings for the cheeky alternative while keeping you satisfied.
Serve it with carrot sticks or some cheeky corn chips and this dip will be the life of the party. Serve them with grilled veggies and rice and dinner's on the table in 45 minutes flat.This recipe will impress people for a party, picnic, barbecue, or potluck. If you are adding any grilled vegetables to your dinner, start them on the grill  now. So, to compare the fat and calories in both, I used a serving size of 1 cup (multiplying their nutritional information by 2 to get the correct numbers). Allow to cool slightly (so you don't burn your fingerprints off) and then take the peels off (they'll slide off easily if you rub gently with a clean kitchen towel). This is the easiest, simplest BBQ recipe I know, and I tend to use it when I forgot what I was supposed to be cooking.
Thanks Diggy, this the recipe for those mornings when you are rushing to to get out of the house. The ridiculously tasty bacon guacamole dip is a must-make if you really want to impress your guests. It is also the perfect dinner for hot summer nights when you don't want to turn the oven on.
Take them off the grill 30 seconds before they're done (when they're not quite opaque) and they'll finish cooking to perfection from residual heat. This great low fat classic potato salad has all the flavor, creaminess, tangy-ness and crunch of full-fat classic potato salad.
If your eggs aren't already hard boiled, throw them in the water too when you're boiling your potatoes (best to avoid actually throwing them).2. Sprinkle your cider vinegar over the diced potatoes, then put the cookie sheet into the freezer (that'll cool those potatoes down in a hurry!)4. When your shrimp are done marinating, throw the marinade away and assemble your shish kebabs. Put the dressing into the fridge to keep it cool.**If you know you're serving your potato salad soon, throw the dressing in the freezer.
Combine your now-cold diced potato, the dressing, and your finishers and stir everything until coated. Serve your incredible, creamy, tangy, crunchy, low fat classic potato salad and smile knowingly when everyone asks for your recipe.
No one will guess it is low fat, they'll only know it tastes like the best classic potato salad ever.



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Comments

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