Backyard Barbecues
Easy, warm-weather cooking on the grill
Roll up your sleeves and dig into some of the best recipes of the season. Inspired by top-notch ingredients and practical techniques, we've put together menus and serving ideas for the food you want to cook right now.
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Warm weather means cooking and eating delicious, easy-to-make food that tastes even better when enjoyed on the deck with friends. At WeightWatchers.com, we can't wait to light our grills and revisit favorite summer recipes for burgers, barbecue, sides and desserts. To get you fired up, here are three mouthwatering, grill-centric menus featuring top picks from the staff, plus extra tips and ideas for eating well all summer long.
Casual cookout
Whether you're cooking for a crowd or just a few friends, keep this menu handy. Recipe editor/nutritionist Leslie Fink is a big fan. "The burgers are well-flavored and make a great summer staple, and, while pineapple grilled on its own is great, these kabobs are nice when you want to jazz it up a bit," says Fink.
Juicy Hamburgers
Potato Salad
Grilled Tropical Fruit
All-out celebration
Here's the menu when you want to go all out. It doesn't get much better than lobster, and this recipe is senior copywriter Lisa Thomas's favorite. But for starters, set out this summery dip.
Creamy Cucumber Dip
Garlic Grilled Lobster
Grilled Summer Vegetables
Tomatoes Stuffed with Herbed Couscous
Strawberry Shortcake
Not-your-usual weeknight dinner
Community coordinator Anita Sado loves this flank steak. Pair it with cabbage slaw and melon, and you have a quick-fix dinner that's elegant enough for a dinner party.
Korean-Style Grilled Flank Steak
Napa Cabbage and Carrot Slaw with Miso Dressing
Ginger-Melon Compote
Extra tips and ideas for great summer eating
Main dishes
I am a huge fan of grilled turkey burgers made with lean ground turkey, chopped scallions, hoisin sauce and breadcrumbs. These stick to the grill though, so I grill them on aluminum foil coated with cooking spray. Make sure to poke a few holes in the foil. —Leslie Fink, Nutritionist/Recipe Editor
When grilling chicken or ribs, I find it useful to par cook them first so they don't burn on the grill. Typically, I microwave them for several minutes, depending on quantity, and then put them on the grill. —Anita Sado, Community Coordinator
Vegetables and sides
I really like to grill a mix of sweet potatoes, onions and garlic cloves. You can skewer the onions and garlic, and thick slices of sweet potato can go directly on the grill. I brush the vegetables with olive oil and sprinkle on salt and pepper. When everything's done, I toss it in a bowl with a good balsamic vinegar. You can also add herbs, like thyme or rosemary. —Amy Leibrock, Freelance Copy Editor
I love grilled vegetables the way my mom prepares them. She marinates eggplant, zucchini, yellow squash, red peppers and asparagus in a little Italian dressing (low fat, if you prefer) for 30 minutes or more. She places the marinated vegetables on a grill pan or in a grill basket and cooks them for about 5 minutes on each side, depending on the vegetables and how thickly they're sliced. Watch them to make sure they don't burn. You can also drizzle with olive oil and sprinkle with coarse salt then roast these in a 450°F oven for about 25 minutes. —Diana Kelly, Former Editor
Grilled scallions make an excellent side dish or burger topping. Since small items can fall through the grill rack, get a grilling basket — they make it easy to flip and toss food so everything cooks more evenly. —Leslie Fink, Nutritionist/Recipe Editor
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