Yummy Summer Grillin

Spiced Canalope 1 ripe cantaloupe, peeled, seeded and cut into small cubes 2 tablespoons lime juice or juice of 1 fresh lime 1/4 teaspoons ground nutmeg In a medium bowl combine the cantaloupe, lime juice and nutmeg. Toss gently to combine. Allow to rest at least 30 minutes before serving for flavors to combine. Serves 4. Per serving: 32 calories, 1 gram protein, no fat, 8 carbs and 1 gram fiber Sirloin with Mustard and Chives 4 six-ounce boneless beef top sirloin steaks, 3/4 inch thick 2 teaspoons garlic-pepper seasoning 1/2 cup low-fat sour cream 2 tablespooons Dijon-style mustard 1 tablespoon snipped fresh chives Directions: Light charcoal or ignite gas grill and heat to medium temperature. Sprinkle steaks with garlic-pepper seasoning. Place steaks on the rack and grill until desired doneness, turning once halfway through grilling. Allow 9 to 11 minutes for medium rare doneness (145F) or 11 to 13 minutes for medium doneness (160F). Remove to a serving platter to rest. Meanwhile, in a small bowl combine the sour cream, mustard, chives and 1/2 teaspoon garlic-pepper seasoning. Serve mixture with steak. Per 6-ounce serving and 1 tablespoon of sauce: 277 calories, 37 grams protein, 2 grams carbs and 12 grams fat. Garlicky Mushrooms These mushrooms can be grilled along with the steaks. You can reduce the fat by omitting the butter and spraying the mushrooms with cooking spray then seasoning. 1 pound fresh portobello mushrooms 1/4 cup butter, melted 1 1/8 teaspoons bottled minced garlic or 3 fresh cloves chopped 1/4 teaspoons salt 1/8 teaspoon garlic-pepper 1 tablespoon snipped fresh chives Remove stems and gills from mushrooms. Wipe clean with a damp paper towel. In a small bowl stir together melted butter, garlic, salt and pepper. Brush over mushrooms. Place mushrooms on the rack of an uncovered grill directly over medium coals. Grill for 6 to 8 minutes or just until mushrooms are tender, turning once halfway through grilling. Sprinkle mushrooms with chives. Serves 4. Per serving: 133 calories, 2 grams protein, 6 grams carbs, 2 grams fiber and 12 grams fat. Grilled Salsa Chicken & Vegetables Ingredients: Boneless skinless chicken - 1-2 pieces per person 1 jar commercial salsa 1 package shredded low-fat cheese Salt & Pepper to taste Directions: Heat grill to medium high (or heat broiler). Salt and pepper both sides of the chicken pieces. Place on grill and cook approximately 6 minutes per side until cooked through. (Chicken should be cooked to 170º for thighs and 180º for breasts). Spoon some salsa on each cooked piece of chicken and top with shredded cheese. Turn heat to low and close grill lid allowing the cheese to melt atop the salsa. Serve warm. Vegetable recipe follows. Grilled Vegetables: Ingredients: 4 small zucchini 2 small white (sweet) onions 1 bunch asparagus Olive oil or vegetable oil Salt & Pepper to taste Garlic seasoning (if desired) Directions: Wash zucchini and pat dry with paper towels. Cut into three vertical slices. Lay in a single layer on a tray. Wash asparagus and pat dry with paper towels. Break off bottoms and discard. Tie in bundles of 5 spears with kitchen twine. Place in single layer on the tray with the zucchini. Peel onions and cut into 4 wedges. Poke a toothpick through each wedge to hold layers together. Place on tray with zucchini and asparagus. Lightly brush all vegetables with olive oil or vegetable oil. Sprinkle with salt and pepper and garlic seasoning if desired. If you prefer spray the vegetables with non-stick spray instead of brushing with olive oil or vegetable oil. Grill along with chicken turning frequently until done. Approximately 10-12 minutes.