Grill This, Not That!
Format: PDF / Kindle (mobi) / ePub
Bestselling authors David Zinczenko and Matt Goulding return with the latest in their blockbuster series, Eat This, Not That!
With a ravenous fan base clamoring for even more healthy, affordable options, Zinczenko and Goulding team up again to redefine America's favorite pastime: the backyard BBQ.
This newest weight-loss weapon teaches readers how to strip hundreds, even thousands of calories from their diets―and save hundreds of dollars a week―using healthy grilling techniques, mouth-watering marinades, and savvy strategies to recreate their favorite foods. There are more than 125 recipes for everyone's indulgent yet low-calorie favorites (yes, even ribs and cheeseburgers!).
Packed with cool tips, industry secrets, and essential nutrition information, Grill This, Not That! is a must-have for anyone looking to save money, time, and calories and become the ultimate boss of their barbeque.
oil in a sauté pan over medium-high heat. Add the mushrooms and garlic and sauté for about 5 minutes, until the mushrooms are caramelized and soft. Season with salt and pepper. • Preheat a grill using a two-zone fire (see “Go High and Low”), one zone high and the other low. Close the lid so that the heat can effectively build up. While the grill heats up, divide the dough into two equal balls. Using a well-floured work surface and a rolling pin, stretch the dough into 12" circles. • Place one
salt and pepper. Arrange the slices of beef in a wide circle on each of 4 plates and season with a pinch of salt. Place a pile of the arugula mixture in the center of each circle and garnish with the shaved Parmesan. Makes 4 servings It’s true that tenderloin makes for fine eating, especially in a dish as straightforward as this, but at $15 a pound or more, it’s just not in the budget for most people. Truth is, many restaurants make their expensive carpaccio plates with cheaper cuts of beef,
crostini takes that enduring combination to its most delicious extreme. Strips of salty, porky, glorious prosciutto are offset by the full-throttle sweetness of ripe, juicy figs. The surrounding cast—peppery arugula, goat cheese, honey—are only there to further strengthen this sacred union. You’ll Need: � cup fresh goat cheese 8 fresh figs, quartered 2 cups arugula 4 slices prosciutto, cut into strips 1 Tbsp balsamic vinegar 1 Tbsp olive oil, plus more for brushing on the bread Salt and
In a blender or food processor, puree the chipotle peppers, honey, garlic, and lime juice. Reserve. • Preheat a grill over medium-low heat. Season the wings all over with salt. Grill the wings for 5 to 7 minutes per side, until the skin is nicely browned and crispy and the meat is cooked through. Combine the wings and the sauce in a large mixing bowl and toss until the wings are thoroughly coated. Top with the cilantro. Makes 6 servings Crispy low-cal wings Want the crisp without the
1 lemon 2 cloves garlic, chopped � tsp cumin Salt and black pepper Chopped fresh parsley (optional) 4 whole-wheat pitas * Tahini is a paste made from ground sesame seeds. Can’t find it? Peanut butter will work in a pinch. How to Make It: • Preheat a grill over medium heat. Prick the eggplant all over with a fork and rub with a thin coating of olive oil. Grill, turning occasionally, for about 15 minutes, until the skin is charred and the inside is very soft. Allow the eggplant to cool for