August 16, 2021

Five Easy and Healthy Ungrillievable Dinners

General, Healthy Living, Nutrition

Grilling isn’t just for the weekend. When the weather’s nice, the idea of filling your kitchen with heat from the stove and oven sounds less and less appealing. Here are five simple recipes you can make on the grill this summer.

Ricotta-Stuffed Portobello Mushrooms

Rich and creamy mushrooms topped with melted cheese, ripe tomatoes and fresh herbs … what more could you want? Pair them with your favorite vegetable and you’ve got the perfect light summer meal.


6 large portobello mushrooms

6 slices large tomato

3/4 cup reduced-fat ricotta cheese

3/4 cup grated Parmesan cheese, divided

1/2 cup shredded part-skim mozzarella cheese

2 tablespoons minced fresh parsley

1/8 teaspoon pepper

3/4 cup fresh basil leaves

3 teaspoons slivered almonds or pine nuts, toasted

1 small garlic clove

2 tablespoons olive oil

2 to 3 teaspoons water

Get the full recipe on Taste of Home.

California Grilled Chicken

Juicy grilled chicken topped with rich mozzarella cheese, ripe avocado and fresh tomato, all under a drizzle of balsamic glaze … this grilled chicken caprese can do no wrong.


3/4 cup balsamic vinegar

1 teaspoon garlic powder

2 tablespoons honey

2 tablespoons extra-virgin olive oil

2 teaspoons Italian seasoning

Kosher salt

Freshly ground black pepper

4 boneless, skinless chicken breasts

4 slices mozzarella

4 slices avocado

4 slices tomato

2 tablespoons freshly sliced basil, for garnish

Balsamic glaze, for drizzling

Get the full recipe on Delish.

Fajita Pitas

Out of tortillas? No problem. These tasty fajitas substitute pitas instead, creating a warm chicken- and veggie-filled pocket that you can garnish with your favorite toppings and sauces. Not to mention, it takes almost no time to prepare!


1 medium tomato, finely chopped

1 small onion, finely chopped

1/2 jalapeño pepper, finely chopped

1 tablespoon minced fresh cilantro

2 tablespoons canola oil, divided

1 large, sweet pepper, halved and seeded

1 large onion, cut crosswise into 1/2-inch slices

6 boneless, skinless chicken breast halves (4 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups shredded Mexican cheese blend or cheddar cheese

8 pita pocket halves

Optional: guacamole and/or sour cream

Get the full recipe on Taste of Home.

Grilled Chipotle Shrimp and Pineapple Skewers

We can’t think of a better flavor combination than that of a juicy, tangy pineapple and some subtly spicy shrimp. Complete with the sweetness of the pineapple and the smokiness of the shrimp, this is a meal you won’t be able to stop thinking about.



Fresh pineapple

Skewers – metal, or soaked wood skewers


Olive oil

A lime

An orange

Honey or maple syrup





Chili powder

Chipotle powder, depending on how much spice you want

Garnish with limes, cilantro and jicama mango slaw

Get the full recipe on Feasting at Home.

Triple Tomato Flatbread

It’s hard to beat fresh tomatoes in the summer. The combination of cherry, plum and sun-dried tomatoes with the sweet, nutty flavor of Asiago cheese will leave everyone at the dinner table asking for seconds. 


1 tube (13.8 ounces) refrigerated pizza crust

Cooking spray

3 plum tomatoes, finely chopped (about 2 cups)

1/2 cup soft sun-dried tomato halves (not packed in oil), julienned

2 tablespoons olive oil

1 tablespoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Asiago cheese

2 cups yellow and/or red cherry tomatoes, halved

Get the full recipe on Taste of Home.

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