For a deliciously different take on the classic backyard BBQ, think beyond the burger. These recipes feature easy-to-prepare marinades that inject tons of flavor into every bite of meat, chicken, or seafood. Serve them with zesty sides like coleslaw and nutrient-packed veggies for a perfect summer menu, anytime.These recipes were developed by Carlo Filippone (aka the “Muscle Chef”), a three-time national bodybuilding champion and the founder of Elite Lifestyle Cuisine, who calls the grill one of his favorite places to prepare a meal, whether it’s a simple family supper or a bountiful get-together with friends.
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Moya McAllister
Balsamic Beef Tenderloin
Balsamic Beef TenderloinMakes 2 servingsA simple balsamic vinaigrette serves as a flavorful marinade for steak. Use filet mignon or any lean cut of meat. Serve with lots of veggies for a hearty summer supper. INGREDIENTS½ cup balsamic vinegar1 tbsp extra-virgin olive oil1 tsp garlic, minced⅛ tsp oregano⅛ tsp sea salt⅛ tsp black pepper1 tbsp basil, freshly chopped⅛ cup white wine (optional) 2 6-oz filet mignon steaks DIRECTIONS 1. Combine all ingredients except filet mignon in a bowl and mix well. 2. Place steaks in bowl and place in fridge. Allow to marinate for at least 3 hours. 3. Preheat grill. When ready, place steaks on grill and cook to desired doneness. PER SERVING Calories: 375 Fat: 18g Saturated fat: 5g Carbs: 12g Protein: 35gMarinated Portobello Mushrooms Makes 4 servingsINGREDIENTS1 cup balsamic vinegar⅛ cup extra-virgin olive oil1 tsp garlic, minced1 tsp basil, finely chopped¼ tsp sea salt⅛ tsp black pepper4-6 large portobello mushrooms DIRECTIONS 1. Combine all ingredients except mushrooms in a large bowl and mix well. 2. Add mushrooms, covering completely with mixture. Marinate 1–2 hours in fridge. 3. Preheat grill. Grill mushrooms for 2 minutes per side. For added flavor, drizzle extra marinade on mushrooms as they cook. PER SERVING Calories: 146 Fat: 7g Saturated fat: 1g Carbs: 16g Fiber: 2g Protein: 3g
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Moya McAllister
Lime-Dill Salmon
Lime-Dill SalmonMakes 4 servingsNeed supper in a hurry? Toss salmon fillets onto the grill and you’ll have dinner in less than 10 minutes. Fresh dill, garlic, and lime enhance the rich, heart-healthy fish. INGREDIENTS4 6-oz salmon filletsSea salt, to tasteBlack pepper, to taste1 bunch fresh dill4 garlic cloves, minced3 limes, sliced about ¼” thickPaprika, to taste DIRECTIONS 1. Preheat grill. Place salmon on a sheet of aluminum foil and sprinkle with sea salt and black pepper; top with sprigs of fresh dill. 2. Spread garlic on top of each fillet, and top with sliced limes. 3. Place fillets on grill, and sprinkle with paprika. 4. Cover grill to cook salmon throughout, about 7–9 minutes. PER SERVING Calories: 266 Fat: 11g Saturated fat: 1g Carbs: 7g Fiber: 2g Protein: 34.5gToasted Almond Brussels Sprouts Makes 4 servingsINGREDIENTS 20 brussels sprouts, quartered ⅛ cup sliced almondsPinch sea saltPinch black pepper½ tsp garlic, minced1 tbsp extra-virgin olive oil1 tsp parsley, finely chopped DIRECTIONS 1. Combine all ingredients in medium bowl. 2. Place a 12″ sheet of aluminum foil on grill. Pour sprout mixture onto foil, flattening as much as possible. 3. Grill covered for 5–10 minutes. PER SERVING Calories: 93 Fat: 5g Saturated fat: .5g Carbs: 11g Fiber: 5.5g Protein: 6g
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Moya McAllister
Tangy Barbecue Chicken
Tangy Barbecue Chicken Makes 4 servingsNothing says summer like barbecue. This version gets its kick from tangy apple cider vinegar and spicy mustard paired with just a little bit of brown sugar and ketchup. INGREDIENTS⅔ cup apple cider vinegar½ cup yellow mustard 1 tsp onion powder1 tsp garlic powder2 pinches salt⅛ cup brown sugar½ cup low-sodium ketchup4 chicken breasts DIRECTIONS 1/.Preheat grill. Place all ingredients except chicken in a sauce pan. Heat over medium flame, cooking until contents are reduced by 50%. 2.Spread barbecue sauce on chicken breasts and place on grill. (Sauce can also be cooled for later use.) 3. Grill breasts 4-5 minutes on each side, or until no longer pink inside. PER SERVING Calories: 308 Fat: 2g Saturated fat: 2g Carbs: 12g Protein: 52.5gCrispy Light Cole Slaw Makes 4 servingsINGREDIENTS¼ head red cabbage, thinly sliced ¼ head green cabbage, thinly sliced Sea salt, to taste½ cup light mayonnaise2 tbsp white vinegarJuice of ½ lemonWhite pepper, to taste1 carrot, sliced thinly½ green onion, thinly sliced DIRECTIONS 1. Slice cabbage and place in a strainer. Sprinkle with salt and allow to sit for 45 minutes; rinse with cold water. 2. In a large bowl, combine remaining ingredients and mix well. 3. Add cabbage and mix, covering with the dressing. PER SERVING Calories: 111 Fat: 7g Carbs: 12g Fiber: 3.5g Protein: 2g
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Moya McAllister
Marinated Chicken Skewers
Marinated Chicken Skewers Makes 4 servingsA tangy oil-and-vinegar marinade keeps these chicken kabobs moist while grilling. Feel free to mix the vegetables in any order, or sub in yellow or orange peppers for red and green. FOR THE MARINADE3 tbsp extra-virgin olive oil⅛ cup red wine vinegar½ cup balsamic vinegar1 tbsp fresh basil, choppedSea salt, to tasteBlack pepper, to taste⅛ tsp oregano FOR THE KEBOBS4 chicken breasts, cut into 2″ cubes1 8-oz package baby portobello or button mushrooms1 red bell pepper, cut into 2″ cubes1 green pepper, cut into 2″ cubes1 red onion, cut into 2″ slices4-6 skewers (metal or wooden) DIRECTIONS 1. Mix all ingredients for marinade. 2. Add chicken to the marinade and let sit in fridge for a minimum of 2 hours (preferably overnight). 3. Preheat grill. Slide chicken cubes and vegetables onto skewers and place on grill. Cook approximately 3–4 minutes per side; turn only once. 4. Remove from grill and serve on skewers. PER SERVING Calories: 397 Fat: 13g Saturated fat: 3.5g Carbs: 14g Fiber: 2g Protein: 55g
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Moya McAllister
Lemon-Herb Scallops
Lemon-Herb Scallops Makes 4 servingsScallops are a great source of lean protein and are super simple to prepare. Cooking them quickly under high heat on the grill helps keep them from drying out. The lemony marinade, made with fresh herbs, adds a fresh, citrusy taste. INGREDIENTSJuice of two lemons1½ cups water1 tbsp garlic, chopped1 tbsp parsley, chopped 1 tsp oregano, choppedSea salt, to tasteBlack pepper, to taste½ tsp paprika2 tbsp extra-virgin olive oil2 lbs sea scallops (size U-10 or U-15) DIRECTIONS 1. Create a marinade by combining all ingredients except scallops. Mix well. 2. Marinate scallops in the mixture for 30–60 minutes. 3. Preheat grill. Cook scallops 3–4 minutes on each side, or until scallops are white throughout. PER SERVING Calories: 272 Fat: 9g Saturated fat: 1g Carbs: 9g Fiber: .5g Protein: 38g
For a deliciously different take on the classic backyard BBQ, think beyond the burger. These recipes feature easy-to-prepare marinades that inject tons of flavor into every bite of meat, chicken, or seafood. Serve them with zesty sides like coleslaw and nutrient-packed veggies for a perfect summer menu, anytime.
These recipes were developed by Carlo Filippone (aka the “Muscle Chef”), a three-time national bodybuilding champion and the founder of Elite Lifestyle Cuisine, who calls the grill one of his favorite places to prepare a meal, whether it’s a simple family supper or a bountiful get-together with friends.
Balsamic Beef Tenderloin
Balsamic Beef Tenderloin
Makes 2 servings
A simple balsamic vinaigrette serves as a flavorful marinade for steak. Use filet mignon or any lean cut of meat. Serve with lots of veggies for a hearty summer supper.
INGREDIENTS
½ cup balsamic vinegar
1 tbsp extra-virgin olive oil
1 tsp garlic, minced
⅛ tsp oregano
⅛ tsp sea salt
⅛ tsp black pepper
1 tbsp basil, freshly chopped
⅛ cup white wine (optional)
2 6-oz filet mignon steaks
DIRECTIONS 1. Combine all ingredients except filet mignon in a bowl and mix well.
2. Place steaks in bowl and place in fridge. Allow to marinate for at least 3 hours.
3. Preheat grill. When ready, place steaks on grill and cook to desired doneness.
Need supper in a hurry? Toss salmon fillets onto the grill and you’ll have dinner in less than 10 minutes. Fresh dill, garlic, and lime enhance the rich, heart-healthy fish.
INGREDIENTS
4 6-oz salmon fillets
Sea salt, to taste
Black pepper, to taste
1 bunch fresh dill
4 garlic cloves, minced
3 limes, sliced about ¼” thick
Paprika, to taste
DIRECTIONS 1. Preheat grill. Place salmon on a sheet of aluminum foil and sprinkle with sea salt and black pepper; top with sprigs of fresh dill.
2. Spread garlic on top of each fillet, and top with sliced limes.
3. Place fillets on grill, and sprinkle with paprika.
4. Cover grill to cook salmon throughout, about 7–9 minutes.
Nothing says summer like barbecue. This version gets its kick from tangy apple cider vinegar and spicy mustard paired with just a little bit of brown sugar and ketchup.
INGREDIENTS
⅔ cup apple cider vinegar
½ cup yellow mustard
1 tsp onion powder
1 tsp garlic powder
2 pinches salt
⅛ cup brown sugar
½ cup low-sodium ketchup
4 chicken breasts
DIRECTIONS 1/.Preheat grill. Place all ingredients except chicken in a sauce pan. Heat over medium flame, cooking until contents are reduced by 50%.
2.Spread barbecue sauce on chicken breasts and place on grill. (Sauce can also be cooled for later use.)
3. Grill breasts 4-5 minutes on each side, or until no longer pink inside.
A tangy oil-and-vinegar marinade keeps these chicken kabobs moist while grilling. Feel free to mix the vegetables in any order, or sub in yellow or orange peppers for red and green.
FOR THE MARINADE
3 tbsp extra-virgin olive oil
⅛ cup red wine vinegar
½ cup balsamic vinegar
1 tbsp fresh basil, chopped
Sea salt, to taste
Black pepper, to taste
⅛ tsp oregano
FOR THE KEBOBS
4 chicken breasts, cut into 2″ cubes
1 8-oz package baby portobello or button mushrooms
1 red bell pepper, cut into 2″ cubes
1 green pepper, cut into 2″ cubes
1 red onion, cut into 2″ slices
4-6 skewers (metal or wooden)
DIRECTIONS 1. Mix all ingredients for marinade.
2. Add chicken to the marinade and let sit in fridge for a minimum of 2 hours (preferably overnight).
3. Preheat grill. Slide chicken cubes and vegetables onto skewers and place on grill. Cook approximately 3–4 minutes per side; turn only once.
Scallops are a great source of lean protein and are super simple to prepare. Cooking them quickly under high heat on the grill helps keep them from drying out. The lemony marinade, made with fresh herbs, adds a fresh, citrusy taste.
INGREDIENTS
Juice of two lemons
1½ cups water
1 tbsp garlic, chopped
1 tbsp parsley, chopped
1 tsp oregano, chopped
Sea salt, to taste
Black pepper, to taste
½ tsp paprika
2 tbsp extra-virgin olive oil
2 lbs sea scallops (size U-10 or U-15)
DIRECTIONS 1. Create a marinade by combining all ingredients except scallops. Mix well.
2. Marinate scallops in the mixture for 30–60 minutes.
3. Preheat grill. Cook scallops 3–4 minutes on each side, or until scallops are white throughout.
