Tired of Hot Dogs and Hamburgers?

Healthy Alternatives For The Grill

Tired of the same of old barbecue foods? Replace the hot dogs and hamburgers with these great alternatives!

Salmon Steak

Omega-3 - rich salmon steaks hold up well on the grill. Plus, since they're usually sliced to a uniform thickness, they cook evenly. Before you light the fire, coat the rack with cooking spray so the fish won't stick to it.

Yosemite Salmon

What you'll need:

1 Tbsp smoked paprika1 tsp black pepper1 tsp salt4 salmon steaks, or a full fillet cut into 3 1/2-ounce steaksAbout 4 tsp honey

How to make it: Mix the spices together in a small bowl. Rub the mixture evenly over the salmon. Grill for 5 minutes per side, drizzling lightly with a squeeze from the honey bear (about 1 tsp per steak) just before they're done. Wrap two steaks and put them in the fridge for tomorrow.

Per serving: 190 calories, 23 grams (g) protein, 7 g carbohydrates, 7 g fat (1 g saturated), less than 1 g fiber, 630 milligrams (mg) sodium

Eat with: Grilled corn on the cob. Brush the ears lightly with olive oil and grill for about 10 minutes, turning frequently.

Flank Steak

Flank steak must be tender. Marinate it in a mixture that contains acidic liquid like citrus juice, vinegar, or wine. Don't overcook it--medium rare, max. Let it stand 5 minutes before you slice it, so the juices have time to settle into the meat. Slice it across the grain on a diagonal to further break down the meat's structure.

Basic Balsamic Flank Steak

What you'll need:

1 whole flank steak (1 1/2 lb)Marinade made with 2/3 c balsamic vinegar; 1 Tbsp black pepper; 2 cloves garlic, crushed

How to make it: Poke the meat with a fork to help the marinade penetrate. Mix the marinade in a large resealable bag, reserving 1/4 cup. Drop the steak into the bag and refrigerate it for up to 24 hours. Grill for 6 to 8 minutes per side (until medium rare). Brush with the reserved marinade before serving. Slice diagonally across the grain in thin slices. Reserve half the steak, unsliced, for tomorrow. Once it's cool, wrap it tightly in plastic wrap and refrigerate.

Per serving: 360 calories, 48 g protein, 8 g carbohydrates, 14 g fat (6 g saturated), 0 g fiber, 105 mg sodium

Eat with: Summer squash. Slice zucchini and yellow squash. Toss in a small handful of slivered almonds. Steam until tender.

Load up on green salads, fruit and vegetables. Also, make sure to drink plenty of water if you are outside all day in the heat. Have a great weekend!