Come summer, the last person who wants to be stuck in a kitchen is me. I'm so happy to be spending time with my family and friends in the great outdoors that I don't care what I eat--which can be a problem. Eating healthy isn't hard, but it does take some advanced planning (even 5 minutes' worth). That's why I love these simple recipes from SELF. They're created with busy, active people like me in mind: All of them can be made either outdoors on a grill or without cooking of any kind. The result: Now you can have time for you and eat well, too. Try these recipes and get set for your happiest, healthiest summer ever.
Grilled Corn
Serves 4 (104 calories, 2.5 g fat per serving)
Pull back husks from 4 ears corn without detaching; remove silks. Place husks back over kernels. Grill until husks blacken, 15 to 18 minutes; remove from grill. Pulse 1/2 cup cooked shelled edamame, 1 tablespoon chopped basil and 1 tbsp chopped mint in a mini-chopper until smooth. Add 1 tbsp goat cheese, 1/2 clove garlic, 1/4 teaspoon paprika, 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Pulse once or twice. Pull back husks; rub each ear with 3 tbsp of pesto mixture.
Creamy Lemon Shrimp
Serves 4 (218 calories, 4.9 g fat per serving)
Place 1/2 cup nonfat plain yogurt, 1/4 cup reduced-fat sour cream, 1/4 cup chopped fresh chives, 1/4 cup chopped fresh tarragon, 2 cloves garlic (finely chopped), 2 tsp Dijon mustard, 1 tsp olive oil, 2 tsp sugar, 1/2 tsp salt, 1/4 tsp freshly ground black pepper in a bowl. Zest 2 medium lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add 1 pound cooked shrimp (any size), 2 cups broccoli florets (cut into 1/2-inch pieces), 2 cups arugula and 1 bag (8 oz) tofu noodles, rinsed. Toss to coat and serve with remaining lemon, cut into wedges, if desired.
Lean Macaroni Salad
Serves 4 (215, 6.4 g fat per serving)
Cut 3 hard-boiled eggs in half; discard 2 yolks. Chop whites and yolk; place in a bowl. Add 1/2 cup nonfat plain Greek yogurt, 1/4 cup reduced-fat mayonnaise, 1 tsp mustard, 1 tbsp white or apple cider vinegar, 2 dashes hot sauce and 1/2 tsp salt; mix well. Stir in 2 chopped celery stalks; 1/2 small red onion, finely chopped; one 8-oz can water chestnuts, drained and chopped; 1/4 cup plus 2 tbsp sliced fresh tarragon leaves; and 1 cup cooked whole-wheat elbow macaroni. Chill, covered, for one hour.
Tomato-Watermelon Soup
Serves 4 (147 calories, 5 g fat per serving)
Blend 2 cups cubed watermelon (about a 2 1/2-lb piece), 2 tomatoes (about 1/2 lb, quartered), 2 tbsp unsalted almonds (ground), 1/2 shallot (quartered), 1 tbsp fresh lemon juice, 1 tbsp red wine or sherry vinegar and 1 tsp olive oil in a food processor until smooth. Divide soup among 4 bowls and top each with 1/2 tbsp feta (crumbled), 1/4 tbsp black olives, (pitted and chopped) and 1/2 tsp fresh mint.
Barbecue Chicken
Serves 4 (239 calories, 3.6 g fat per serving)
Warm 2 tsp olive oil in a medium saucepan over medium heat. Add 1/2 onion, finely chopped, and 3 garlic cloves, finely chopped; cook, stirring, for 5 minutes. Add 2 tbsp mild chili powder and 1/2 tsp cayenne pepper; cook, stirring, 1 minute. Add 1/2 cup ketchup, 2 tbsp molasses, 1/2 cup water and 2 tbsp low-sodium soy sauce. Reduce heat; simmer, partially covered, until sauce has thickened slightly, about 20 minutes. Place 1/2 cup sauce on a plate; coat both sides of four 6-oz boneless, skinless chicken breasts with sauce; grill until chicken is cooked through, 7 to 8 minutes per side. Remove from grill; top with extra sauce.
Low-Sugar Lemonade
Serves 4 (80 calories, no fat per serving)
Blend the juice of 4 lemons, 1/2 cup unsweetened applesauce and 1/4 cup maple syrup. Stir in 1 quart sparkling water; pour mixture into large pitcher over ice. Garnish with lemon slices and mint sprigs.
Filling Fruit Crisp
Serves 4 (284 calories, 2 g fat per serving)
Heat oven to 350 degrees. Place 1 large mango, peeled and sliced; 1/2 pint fresh raspberries; 1/4 cup lemon juice; and 1 tbsp whole-wheat flour in a bowl. Stir well; place in an 8" x 8" baking dish. Pulse 1/2 cup rolled oats in a food processor until a fine flour forms. Add 1/2 cup whole-wheat flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp cinnamon and 1/4 tsp salt; pulse 2 or 3 times. Add 1/3 cup chilled trans-fat-free margarine and 2 tsp ice water; pulse until crumbs form, 7 or 8 times. Top fruit with mixture; bake 35 to 40 minutes. Cool 5 minutes.
Hungry? Find more lean yet luscious recipes at Self.com.