Say yes to summertime cookouts with these healthy recipes. (Think cauliflower potato salad.)
By JULIE BRINKLEY
Ahhh. Sweet summertime.
There is nothing better than a backyard barbecue on a sunny afternoon with family and friends.
And if you are keeping tabs on your waistline, you don’t have to miss out on all the fun.
Your favorite recipes can be made healthy with just a little tweaking.
Here are two of my favorites that are perfect for your next backyard soiree.
CAULIFLOWER POTATO SALAD
WHAT’S IN IT
2 1/2 cups cauliflower, cooked and chopped
1/2 cup celery, chopped
2 hardboiled eggs, chopped
3 tbsp. light mayonnaise
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. onion powder
1/8 tsp. black pepper
2-3 pickle spears, chopped
sprinkle of paprika
HOW TO MAKE IT
Steam cauliflower until it reaches the same texture as cooked potatoes. Rinse in cold water to cool; pat with paper towel until dry.
Chop the cauliflower into small bites; mix into a bowl with celery and eggs.
Add mayo, mustard, salt, onion power and pepper; mix well.
Sprinkle with paprika and chill for one hour.
Serves two.
SPAGHETTI SQUASH WITH SHRIMP AND TURKEY BACON
WHAT’S IN IT
1 tsp. olive oil
1 tbsp. light butter
1 tsp. minced garlic
8 oz. raw shrimp, tails removed
2 slices turkey bacon, cooked and crumbled
1 1/2 cups (8.19 oz) spaghetti squash
1/4 tsp. garlic salt
1/8 tsp. black pepper
1 tbsp. reduced fat parmesan cheese
HOW TO MAKE IT
In medium-sized skillet over medium heat, add olive oil and minced garlic and saute for about 30 seconds or until light brown in color.
Add raw shrimp and cook a few minutes on each side until cooked through and no longer pink; set aside.
Add light butter to the same skillet. Once butter has melted, toss in spaghetti squash, garlic salt and pepper and crumbled bacon.
Heat until warm, about two to three minutes; add cooked shrimp and garnish with parmesan cheese.
