It may be Back to School time, but we still have a few weeks left of summer in which to use our grills and have some awesome backyard barbecues.

Eating lean meats such as chicken or salmon is part of the Cenegenics lifestyle, and grilling is a great way to prepare these meats. Grilling vegetables is also highly recommended! You can add a lot of flavor without adding a lot of fat with the following recipes from MarkWestWines.com:

MANGO WASABI HONEY MUSTARD SALMON WITH GREEN CHILI BACON SLAW
Source: http://markwestwines.com/whatsnew/contest/mango-wasabi-honey-mustard-salmon-recipe/

PREP TIME: 15 minutes
COOKING TIME: 4 minutes
DIFFICULTY: easy
SERVINGS: 4

INGREDIENTS

8 ounces salmon
3 tablespoons seafood rub, Feiny’s Chesapeake Bay Rub
¼ mango, small dice
¼ cup honey mustard
3 tablespoons balsamic vinegar
2 tablespoons wasabi powder
¼ cup red cabbage, cut finely
¼ cup roasted green chili
2 pieces bacon
2 tablespoons lemon juice
Avocado

DIRECTIONS

Light grill.
Cut salmon into 2 oz portions. Rub with seafood seasoning.
In small bowl add mango, wasabi, honey mustard, balsamic vinegar, lemon juice and mix. Add avocado when plating.
Cook bacon at 400° F for 25 minutes, do not overcook or burn. Cut into small pieces. Mix with green chili, mango, cabbage, avocado.
Grill for 2 minutes skin side down first. Then flip. Brush sauce. Cook until internal temp is 145° F.
Plate salmon then add bacon slaw to top and drizzle remainder of sauce to fish and serve.

NUTRITIONAL INFORMATION

Calories 242.0
Total Fat 12.3 g
Cholesterol 38.5 mg
Sodium 523.0 mg
Total Carbohydrate 14.0 g
Dietary Fiber 1.6 g
Sugars 4.3 g
Protein 14.2 g

TANGY TEXAS CITRUS CHICKEN
Source: http://markwestwines.com/whatsnew/contest/tangy-texas-citrus-chicken-recipe/

PREP TIME: 10 minutes
MARINATING TIME: 6 hours
COOKING TIME: 1 hour
DIFFICULTY: easy
SERVINGS: 6

INGREDIENTS

¾ cup olive oil
6 limes, juice and rinds
2 oranges, juice and rinds
2 lemons, juice and rinds
1 grapefruit, juice only
½ cup pineapple juice
4 cloves garlic, crushed
1 tablespoon black peppercorns
2 teaspoons kosher salt
1½ teaspoons cumin
2 tablespoons brown sugar
2 onions, peeled and quartered
2 whole chickens, cut up

DIRECTIONS

Combine marinade ingredients in large bowl.
Add reserved citrus rinds.
Using 2 large baggies, place each cut up chicken inside.
Pour half the marinade and rinds in each bag.
Remove as much air as possible. Seal and refrigerate for at least 6 hours.
Cook on preheated grill until juices run clear.

NUTRITIONAL INFORMATION

Calories 542.4
Total Fat 38.3 g
Cholesterol 74.2 mg
Sodium 855.0 mg
Total Carbohydrate 29.8 g
Dietary Fiber 5.7 g
Sugars 14.8 g
Protein 26.5 g

GRILLED ARTICHOKES
Source: http://markwestwines.com/whatsnew/contest/grilled-artichokes-recipe/

PREP TIME: 20 minutes
MARINATING TIME: 8 hours
COOKING TIME: 30 minutes
DIFFICULTY: easy
SERVINGS: 6

INGREDIENTS

6 artichokes
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon dried parsley
1 teaspoon basil
1 teaspoon oregano
⅛ teaspoon salt
⅛ teaspoon pepper
2 teaspoons mayonnaise
1 lemon, zest only
⅛ teaspoon cayenne pepper
granulated garlic

DIRECTIONS

Cut artichokes in half, remove choke with knife and a spoon. Boil for about 15 minutes.
In another bowl mix the oil, herbs, salt/pepper, balsamic vinegar and granulated garlic. Set the artichokes with middle up and drizzle the marinade into the crevices. Let sit overnight.
Grill about 10 minutes on backs, then (important) pour the marinade out of the artichoke into the marinade pan before turning on the grill to avoid flare up. Grill the middle to mark.
In another bowl mix two heaping teaspoons of mayonnaise with zest of one lemon and cayenne pepper to taste, use for dipping. Enjoy.

NUTRITIONAL INFORMATION

Calories 157.7
Total Fat 10.3 g
Cholesterol 0.4 mg
Sodium 157.6 mg
Total Carbohydrate 15.1 g
Dietary Fiber 7.1 g
Sugars 1.4 g
Protein 4.3 g

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