Cookout Ideas

I have a HUGE family and am always looking for easy meals or inexpensive potluck type meals for our ever growing family.  Especially during the summer when the kids all come home with their signifcant others, husbands, wives, kids, friends etc.  We love to entertain so keeping it interesting is well... INTERESTING!  

So with the Easter holiday approaching this weekend, we decided to do something a little different, we are going to have an informal cookout.  Of course there will be all kinds of foods that I don't normally eat and I like to try to introduce a healthier version of a family favorite if I can, so this time I am thinking of these two recipes.  I will be putting them out and will provide a review after the family gives them a try.

SKINNY TACO SALAD 

YIELD: 4-6 SERVINGS
This Skinny Taco Salad recipe is full of great color and flavor, and tossed with a Skinny Cilantro Lime Vinaigrette.
PREP TIME: 15 MINS
TOTAL TIME: 15 MINS

SKINNY TACO SALAD INGREDIENTS:

• 1 head Romaine lettuce, washed and roughly chopped
• 1 avocado, peeled, pitted and diced
• 2 cups cherry or grape tomatoes, halved (if desired)
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheese (I used the 2% lowfat cheese)
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing (see below)

SKINNY CILANTRO LIME DRESSING INGREDIENTS:

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 Tbsp. lime juice
• 1 Tbsp. honey (optional sweetener)
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. freshly-ground black pepper
• 2 Tbsp. olive oil

​DIRECTIONS:
TO MAKE THE SALAD:Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.
TO MAKE THE DRESSING:Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.

DIFFICULTY: EASY INGREDIENTS: AVOCADO, BLACK BEANS, BLACK OLIVES, CILANTRO, CORN, CUMIN, HONEY, LIME JUICE, ORANGE JUICE, RED ONION, ROMAINE LETTUCE, SHARP CHEDDAR CHEESE, TOMATOES

​Low-Carb Cauliflower "Potato" Salad

You won't believe it's not potato salad. 

TOTAL TIME: 2:20
PREP: 2:10
COOK: 0:10
LEVEL: EASYINGREDIENTS

• 1 large head cauliflower, cut into small bite-sized pieces
• 3 hard-boiled eggs, chopped
• 1/3 c. mayonnaise
• 1/3 c. Greek yogurt
• 1/4 c. dill pickles, finely chopped
• 1/2 red onion, finely chopped
• 1 tbsp. red wine vinegar
• juice of half lemon
• 1 tbsp. Dijon mustard
• 1 tsp. salt
• 1/4 tsp. Freshly ground black pepper
• 1/4 c. plus 2 tbs. thinly sliced scallions
• 1/4 c. plus 2 tbs. chopped dill
• 1 tsp. paprika
• 4 Romaine lettuce leaves

DIRECTIONS

1. Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
2. Add mayonnaise, yogurt, pickles, onion, vinegar, lemon juice, mustard, salt and pepper. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in 1/3 c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
3. When ready to serve, sprinkle paprika and remaining herbs over the salad. Lay lettuce leaves on a platter and scoop salad on top.