Hello gorgeous! Thank you so much for visiting my website today! My husband and I were already invited to a BBQ at a friends house this year and were asked to bring a side which is what lead to this recipe compilation!
I will be honest, I just made a super simple salad with fresh chopped veggies to take because I spent too much time looking for a recipe to make! The next day, I did more research and put together these three recipes from my favorite website http://www.skinnytaste.com/.
All 3 of these were DELICIOUS and perfect for summer cookouts!! I would love to hear if you tried them out and what you think in the comments section below!
1 Tablespoon Cajun or Creole Seasoning
24 (1lb) Cleaned Large Shrimp
3 oz Fully Cooked Turkey-Chicken Andouille Sausage (Applegate) thinly sliced
1 Medium Zucchini, Sliced into 1/4-inch thick rounds
1 Large Red Bell Pepper, seeded and cut into thin strips
1 ½ Cups Corn Kernels
¼ Cup Chopped Fresh Italian Parsley Leaves
¼ Cup Chopped Fresh Basil Leaves
¼ Cup Dry White Wine such as Pino Grigio
2 Tablespoons Olive Oil.
- In a medium bowl, toss the Cajun seasoning with the shrimp.
- Place 4 large (10×18-inch) pieces of heavy-duty aluminum foil on a flat surface.
- Divide the sausage, zucchini, bell peppers and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6) and sausage, sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.
- Drizzle each with 1 Tablespoon of the wine and about ½ tablespoon of the oil. Fold each piece of the foil to form a packet sealing tightly and leaving a little room inside for the air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.
- To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the veggies are crisp-tender, about 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, veggies and sauce that has accumulated to individual bowls or rimmed plates.
To Freeze and Heat:
- Place uncooked packets into sealable plastic bags, keeping them level and upright. (Two packets fit well into a gallon sized bag). Freeze for up to two months. There is no need to thaw before cooking.
- Remove the frozen packets from the bags and place them on a baking tray in a cold oven set to 425F
- Once oven comes to temperature, continue to cook for 35-40 minutes.
Yield: 4 Servings. Serving Size: 1 packet
Calories: 310, Protein: 29g, Carbs: 21g, Total Fat: 12g, Sugar: 3g
Asian Cabbage Mango Slaw
2 Cups Shredded Cabbage
½ Cup Shredded Carrots
1 Mango, not fully ripe
3 Medium Scallions Chopped
3 Tbsp Rice Vinegar
½ Lime, Juiced
1 Tablespoon low sodium soy sauce
1 Tablespoon Sesame Oil
1 Teaspoon Black and White Sesame Seeds
- Slice the mango into strips. Combine with the cabbage, carrots, scallions and toss together in a large bowl.
- Prepare the dressing by whisking the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.
- Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in
- Serve sprinkled with sesame seeds.
Yield: 6 Servings; Serving Size: ½ Cup
Calories: 63, Protein: 1.1g, Carbs: 10, Fat 2g, Sugar: 6.3g
Watermelon Feta and Balsamic Pizzas
- Slice the watermelon in half longways. Lay the flat side down on a cutting board and cut a 1 inch thick slice from each half. Cut each half into 4 wedges.
- Place slices on a round dish like a pizza and top with Feta, Olives, Balsamic Glaze and Mint leaves.
Yield: 4 Servings; Serving Size: 2 Slices
Calories: 90, Protein: 2g, Carbs, 14g, Fat, 3g, Sugars: 12g