06:08 PM

Summer/BBQ Recipes

Celebrate the summer with these delicious recipes!

BBQ pork sandwiches

Serves 4

Ready in 1 hr 20 min


For the quick pickled onions:

1 small cucumber, peeled, seeded and thinly sliced

1 medium red onion, thinly sliced

3 tbsp fresh lime juice

For the pork sandwiches:

Spray oil*

1 ½ lbs small red potatoes

2 tsp chili powder

1 tsp paprika

½ tsp ground cumin

¼ tsp cayenne pepper

1 lb pork tenderloin, all visible fat removed

4 whole wheat rolls (2oz each), split and toasted

2 apples, cut into wedges

For the barbecue sauce (makes 3½ cups):

6 medium Roma tomatoes, cored

1 medium onion, cut into thin wedges

1 fresh jalapeño pepper (seeds removed), halved (optional)

4 garlic clove

1 can (6oz) tomato paste

1 tsp chili powder

½ tsp ground mustard

2 tsp no-calorie granulated sweetener

*Please note, to protect your weight loss, use up to 10 short sprays of any spray oil per day.


  1. In a medium bowl, toss together cucumber, onion, lime juice and a pinch of salt. Let stand while preparing sandwiches.
  2. Preheat oven to 425°F. Line a 15 × 10 × 1-in baking pan with foil and lightly spray with spray oil. Place potatoes in a large saucepan and cover with at least 1 inch of water. Add 1 tsp salt. Bring to a boil, then reduce heat. Cover and simmer 25-30 minutes, or until potatoes are very tender; drain. Place potatoes in foil-lined pan. Let cool 10 minutes while preparing pork.
  3. Then, line a second baking pan of the same size with foil. Place tomatoes, onion, jalapeño pepper (if using) and garlic in pan. Lightly spray vegetables with spray oil. Roast 20 minutes, or until vegetables are tender and lightly charred.
  4. Meanwhile, in a small bowl, stir chili powder, paprika, cumin, 1/2 tsp salt and cayenne pepper to combine. Reserve 1 tsp of spice mixture. Sprinkle remaining spice mixture over pork, rubbing in with your fingers. When potatoes are cool, using a potato masher or the palm of your hand, flatten each potato until about 1/2 inch in thickness, keeping each potato in one piece. Lightly spray potatoes with spray oil. Sprinkle with reserved spice mixture.
  5. Place pork in foil-lined pan with potatoes. Roast 30-35 minutes until pork is done and potatoes are lightly browned and crisp, turning potatoes once halfway through cooking time.
  6. Then place roasted vegetables in a large saucepan with 1 cup water, tomato paste, chili powder, ground mustard and ½ tsp salt. Bring to a boil, then reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Let cool slightly. Blend with an immersion blender until smooth. (Or put in a blender or food processor, cover and blend or process until smooth.)

Stir in no-calorie granulated sweetener. Cover and set aside (keep in the fridge for up to 1 week).

  1. Thinly slice pork and pile on bottom halves of rolls. Top with drained pickled onions and drizzle with ½ cup barbecue sauce. Top with remaining roll halves. Serve with roasted potatoes and apple wedges.

Steak fajita salad

4 Servings

Ready in about 20 minutes


2 tsp chili powder (hot or mild)

3 tsp cumin seeds

Salt and freshly ground black pepper

1 sirloin steak (about 1½lbs total), all visible fat removed

Spray oil*

2 medium onions, sliced

2 plum tomatoes, finely cubed (about ½ cup)

Fresh juice of 2 limes

1 tbsp canned tomato purée

1 red and 1 yellow pepper (seeds removed), cut into chunks

2 cans (about 15oz each) black beans, drained and rinsed

1 small bag (about 7oz) mixed greens, such as spinach and arugula

*Please note, to protect your weight loss, use up to 10 short sprays of any spray oil per day.


  1. Mix together chili powder, 2 tsp cumin seeds and a little salt and pepper. Rub steak with seasoning; cover and set aside 10 minutes.
  2. Meanwhile, spray a skillet with zero-calorie butter spray and cook onions over high heat a few minutes until charring but still a little crunchy. Transfer to a plate to cool.
  3. Prepare charcoal to hot or grill to high. Cook steak on grill 2 minutes per side for rare, 3 minutes per side for medium, and 4 minutes per side for well done. Transfer to a plate and let rest.
  4. Meanwhile, make salsa: Toss tomatoes with lime juice, tomato purée and remaining cumin seeds; season with salt and pepper.
  5. In a bowl, toss together peppers, black beans and mixed greens with onions then transfer to a platter. Thinly slice steak and place on top of salad. Divide among 4 plates and serve with salsa on the side.


Cannoli Dip with Fresh Fruit

4 servings

Ready in about 30 minutes


1 cup fat-free ricotta cheese1 cup plain fat-free Greek yogurt2 level tbsp no-calorie granulated sweetener1½ tsp grated orange zest½ tsp almond extract4 tbsp semisweet mini chocolate chips20 shelled unsalted pistachios, finely chopped (1½ tbsp)Strawberries and nectarine slices, for serving


  1. Combine the ricotta cheese and yogurt in a food processor and puree until smooth, 1 to 2 minutes. Transfer to a bowl and stir in the no-calorie granulated sweetener, orange zest, and almond extract until well combined.
  2. Stir in 3 tablespoons of the chocolate chips. Divide mixture evenly between four small serving bowls. Sprinkle bowls evenly with remaining chocolate chips and pistachios and serve with the fruit for dipping.