7 Recipes For The Ultimate Backyard BBQ Bash (2024)

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4

¼ c 2% plain Greek-style yogurt
2 Tbsp chopped scallions
2 Tbsp + 2 tsp fresh lemon juice
1 lb ground organic turkey breast
¼ c coarsely chopped pitted green olives
2 oz feta, crumbled
1 tsp Greek seasoning
4 whole wheat hamburger buns, split and toasted
4 sm leaves butter lettuce
8 sm slices tomato
8 thin slices red onion

1. STIRtogether yogurt, scallions, and 2 tsp of the lemon juice in small bowl. Set aside.
2. MIXtogether turkey, olives, feta, Greek seasoning, and remaining 2 Tbsp lemon juice until just combined. Form into 4 patties.
3. PREPARE lightly oiled grill for medium heat. Grill patties, turning, until golden brown and cooked through (internal temperature 165°F), about 12 minutes.
4. SERVE burgers on buns with lettuce, tomato, onion, and yogurt sauce.

NUTRITION (per serving) 316 cal, 36 g pro, 28 g carb, 4 g fiber, 7 g sugars, 8.5 g fat, 2.5 g sat fat, 630 mg sodium

MORE:400-Calorie BBQ Meals

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 8

6 Tbsp chopped red onion
4 Tbsp red wine vinegar
4 oz thin green beans, trimmed
2 Tbsp Dijon mustard
2 Tbsp honey
2 Tbsp extra virgin olive oil
2 c shelled cooked edamame (about 10 oz), thawed if frozen
1 can (15 oz) dark kidney beans, rinsed and drained
1 can (15 oz) chickpeas, rinsed and drained

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: 2

2 c cubed seeded watermelon
2 Tbsp tart cherry or cranberry juice
1½ Tbsp fresh lime juice + lime slices for garnish
1-2 Tbsp honey

1. COMBINE watermelon, cherry juice, lime juice, and 1 Tbsp of the honey in blender with ⅓ cup ice and cold water. Puree until smooth. Taste and add more honey if desired. (Makes 2 cups.)
2. POUR into 2 ice-filled glasses, garnish with lime slices, and serve immediately.

NUTRITION (per serving) 89 cal, 1 g pro, 23 g carb, 1 g fiber, 20 g sugars, 0 g fat, 0 g sat fat, 6 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: 2

2 c cubed fresh pineapple + additional for garnish
2 Tbsp fresh basil leaves
2 Tbsp fresh mint leaves + additional for garnish
1 sm fresh jalapeño, seeded and chopped
1-2 Tbsp honey

1. COMBINE pineapple, basil, mint, jalapeno, and 1 Tbsp of the honey in blender. Add ½ cup ice and cold water and puree until smooth. Taste and add more honey if desired. (Makes 2½ cups.)
2. POUR into 2 ice-filled glasses, garnish, and serve immediately.

NUTRITION (per serving) 114 cal, 1 g pro, 30 g carb, 3 g fiber, 24 g sugars, 0 g fat, 0 g sat fat, 4 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
SERVINGS: 6

1½ lb new potatoes
3½ Tbsp white wine or cider vinegar
2 tsp Dijon mustard
2 Tbsp extra virgin olive oil
3 Tbsp finely chopped shallot or onion
2 Tbsp finely chopped fresh tarragon
2 lg hard-boiled eggs, peeled and cut into bite-size pieces
1 lg rib celery, chopped

1. COOK potatoes in boiling salted water until fork-tender, about 15 minutes. Drain and rinse under cold water. When potatoes are just cool enough to handle (but still warm), cut into quarters.
2. WHISK together vinegar and mustard in large bowl while potatoes are cooling. Add oil in slow stream, whisking until well combined. Stir in shallot and tarragon. Immediately add warm potatoes, tossing to combine.
3. ADD eggs and celery and season to taste with salt and pepper. (Makes 4 cups.)

NUTRITION (per serving) 154 cal, 4 g pro, 20 g carb, 2 g fiber, 2 g sugars, 6.5 g fat, 1 g sat fat, 77 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 10 minutes + chilling time
SERVINGS: 8

3 Tbsp cider vinegar
3 Tbsp fresh lime juice
2 Tbsp honey
3 Tbsp olive oil
8 oz fresh coleslaw mix (about 3 c)
2 c shredded red cabbage
1 c shredded carrot
1 bell pepper, sliced (optional)
1 Tbsp poppy seeds, toasted (optional)

1. WHISK together vinegar, lime juice, and honey in large bowl. Add oil in slow stream, whisking to combine.
2. ADDremaining ingredients, season with salt and pepper to taste, and toss to combine. Cover and chill at least 1 hour to let flavors develop. (Makes about 6 cups.)

NUTRITION (per serving) 83 cal, 1 g pro, 9 g carb, 1 g fiber, 7 g sugars, 5 g fat, 0.5 g sat fat, 23 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 8

¼ c sliced red onion
2 Tbsp seasoned rice vinegar
1 avocado, halved and pitted
1 Tbsp fresh lime juice
⅛ tsp minced garlic
8 uncured organic beef hot dogs
8 whole wheat hot dog buns, toasted
½ c salsa
2 Tbsp fresh cilantro leaves
Yellow mustard

1. TOSS together onion and vinegar in small bowl and let stand 15 minutes to pickle. Scoop avocado into another bowl and mash with lime juice, garlic, and ⅛ tsp each salt and pepper. Cover and chill.
2. PREPARE lightly oiled grill for medium heat. Grill hot dogs, turning, until lightly marked and heated through, 6 minutes.
3. SERVE hot dogs in buns. Top with avocado and drained pickled red onion, or salsa and cilantro, or mustard, as desired. Serve immediately.

NUTRITION (per serving) 235 cal, 11 g pro, 27 g carb, 5 g fiber, 5 g sugars, 10 g fat, 3 g sat fat, 844 mg sodium

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