Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too.

Ingredients

• 8 lamb loin chops, cut 1 inch thick
• Salt and black pepper
• 1 15-ounce can cannellini or pinto beans, rinsed and drained
• 1/2 cup chopped celery
• 1/4 cup chopped green onion (2)
• 1 recipe Chile Butter
• 1 tablespoon lime juice
• Lime wedges (optional)

• Trim fat from chops. Sprinkle chops lightly with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
• Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of the Chile Butter. Cook over medium heat until heated through. Stir in lime juice. Top each lamb chop with a slice of Chile Butter and serve with bean mixture. If desired, garnish with lime wedges. Makes 4 servings, 2 chops each.
• Chile Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.

• Calories 478, Total Fat 32 g, Saturated Fat 18 g, Cholesterol 156 mg, Sodium 661 mg, Carbohydrate 17 g, Fiber 6 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 7%, Iron 23%. Exchanges: Vegetable .5, Starch 1, Lean Meat 4.5, Fat 3.
• Percent Daily Values are based on a 2,000 calorie diet

Marinating sirloin in an Italian balsamic vinegar mixture results in tasty and tender strips of beef.

Ingredients

• 1/2 cup balsamic vinegar
• 1/4 cup water
• 1 envelope Italian dressing mix (0.7 ounce)
• 1 tablespoon olive or vegetable oil
• 1 pound beef boneless sirloin steak, 1 to 1 1/2 inches thick
• 4 cups fresh baby salad greens
• 2 cups bite-size pieces arugula leaves
• 2 roma (plum) tomatoes, chopped
• 1 1/2 cups sliced baby portabella mushrooms (4 ounces)
• 3/4 cup shredded mozzarella cheese (3 ounces)
• 2/3 cup Caesar-flavored croutons

• Mix vinegar and water in small bowl. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.
• Place beef in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over beef; turn beef to coat. Cover dish or seal bag and refrigerate at least 2 hours. Cover and refrigerate remaining dressing.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 4 to 5 inches from medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until desired doneness. Discard any remaining marinade. Cut beef into 3x 1/4-inch slices.
• Divide salad greens, arugula, tomatoes and mushrooms among 4 plates. Top with beef; drizzle with remaining dressing. Sprinkle with cheese and croutons.

• Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 9g (Dietary Fiber 2g); Protein 21g. Daily Values: ; Iron 14%. Exchanges: ; 2 Vegetable. Carbohydrate Choices: 1/2.
• Percent Daily Values are based on a 2,000 calorie diet

Serve these low calorie grilled fish kabobs over a bed of rice.

Ingredients

• 12 ounces skinless tuna steaks
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons water
• 1 tablespoon snipped green onion tops or snipped fresh chives
• 2 teaspoons grated fresh
• ginger
• 1/2 medium pineapple, cored and cut into 1-inch cubes
• 1 medium red or green sweet pepper, cubed
• 6 green onions, cut into 2-inch pieces
• 1/4 cup honey

• Cut tuna into 1-inch cubes. Place in a large plastic bag. Add soy sauce, water, snipped green onion tops or chives, and ginger. Seal bag and turn gently to coat cubes. Let stand at room temperature for 20 minutes. Drain, reserving marinade.
• Thread tuna, pineapple, sweet pepper, and green onion pieces onto skewers. Grill kabobs, uncovered, directly over medium coals for 6 to 9 minutes or until tuna just flakes easily with a fork, turning once.
• Meanwhile, bring reserved marinade to boiling; strain. Discard any solids. Stir honey into hot marinade. Brush tuna, fruit, and vegetables generously with honey-soy mixture just before serving. Makes 4 servings.

• Calories 251, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 32 mg, Sodium 446 mg, Carbohydrate 32 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 53%, Vitamin C 69%, Calcium 4%, Iron 10%.
• Percent Daily Values are based on a 2,000 calorie diet

Want to eat more fish? Try this delicious way with citrus-olive butter served on top.

Ingredients

Citrus-Olive Butter

• 2 tablespoons butter or margarine, softened
• 1 tablespoon finely chopped kalamata olives
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon grated orange peel

• 1 sea bass fillet, about 1 inch thick (1 pound)
• 1 tablespoon olive or vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

• In small bowl, mix Citrus-Olive Butter ingredients. Refrigerate about 30 minutes or until firm.
• Heat gas or charcoal grill. Brush all surfaces of fish fillet with oil; sprinkle with salt and pepper.
• Place fish on grill over medium heat. Cover grill; cook 10 to 13 minutes, turning fish after 5 minutes, until fish flakes easily with fork. Serve with Citrus-Olive Butter.

• Calories 170 (Calories from Fat 90); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 290mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 19g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 0%; Iron 2%. Exchanges: 0 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1/2 Fat. Carbohydrate Choices: 0.
• Percent Daily Values are based on a 2,000 calorie diet

It's magic from the grill. Salmon gets jazzed with a mighty marinade and a mango salsa.

Ingredients

Salsa

• 1 teaspoon grated lime peel
• 2 tablespoons lime juice
• 1 tablespoon honey
• Dash red pepper sauce
• 1 medium mango, peeled, seed removed and diced
• 2 tablespoons finely chopped red onion

• 3 tablespoons teriyaki baste and glaze (from 12-ounce bottle)
• 1 tablespoon grated gingerroot
• 1 lb salmon fillets

• In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
• In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
• Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
• Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.

• Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 370mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 15g); Protein 21g. Daily Values: Vitamin A 10%; Vitamin C 15%; Calcium 4%; Iron 6%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat. Carbohydrate Choices: 1.
• Percent Daily Values are based on a 2,000 calorie diet

For tenderness and flavor, the pork is marinated in a thin, vinegary, tangy-sweet sauce for 24 hours before being grilled in a smoker. Serve this main dish sandwich the traditional way, on rolls or buns topped with coleslaw and more Memphis-style sauce.

Ingredients

• 1 8-oz. can tomato sauce
• 1 cup chopped onion (1 large)
• 3/4 cup bourbon or beef broth
• 2/3 cup cider vinegar
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Dash bottled hot pepper sauce
• 1 4-1/2- to 5-lb. boneless pork shoulder roast
• 6 to 8 hickory wood chunks
• 12 kaiser rolls or hamburger buns, split and toasted (optional)
• Purchased coleslaw (optional)

• For sauce, in a medium saucepan, combine tomato sauce, onion, bourbon, 1/3 cup of the vinegar, the brown sugar, Worcestershire sauce, salt, black pepper, and hot pepper sauce. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove from heat and cool completely. Reserve 1 cup of sauce; cover reserved sauce and chill until ready to serve.
• Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. For marinade, combine the remaining sauce and the remaining 1/3 cup vinegar. Pour over meat; seal bag. Marinate in the refrigerator for 24 hours, turning bag occasionally. Drain meat, reserving marinade.
• At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
• In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover; smoke for 4-1/2 to 5-1/2 hours or until meat is tender and an instant-read thermometer inserted in the center of the meat registers 160 degrees F. Baste occasionally with the reserved marinade during the first 3 hours of smoking. Discard any remaining marinade. Add additional coals and water as needed to maintain temperature and moisture. Remove meat from smoker.
• Cover meat with foil; let stand for 15 minutes before carving. Meanwhile, in a small saucepan, cook the reserved 1 cup sauce over medium heat until heated through. Slice meat and serve with sauce. If desired, serve on rolls or buns and top with coleslaw. Makes 12 servings.

• Calories 354, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 112 mg, Sodium 253 mg, Carbohydrate 6 g, Fiber 0 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 1%, Iron 16%.
• Percent Daily Values are based on a 2,000 calorie diet

Top a prebaked pizza crust with tomato, cheese and herbs for an Italian favorite that's ready in less than 30 minutes.

Ingredients

• 2 cloves garlic, finely chopped
• 1 teaspoon olive or vegetable oil
• 1 teaspoon dried oregano leaves
• 1 package prebaked original Italian pizza crust (12 inch, 14 ounces)
• 1 medium roma (plum) tomato, thinly sliced
• 2 tablespoons coarsely chopped fresh basil leaves
• 1 cup finely shredded Italian cheese blend (4 ounces)

• Heat coals or gas grill for direct heat. In small bowl, mix garlic, oil and oregano; brush over pizza crust. Top with tomato, basil and cheese.
• Cover and grill over medium-low heat 7 to 9 minutes, moving pizza around grill every 2 minutes to prevent bottom from burning, until cheese is melted.
• Cut pizza into 36 squares. Serve immediately.

• High Altitude (3500-6500 ft): Grill over low heat.

• Calories 170 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 340mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 0g); Protein 8g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 1.
• Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 ounces baby arugula (about 5 cups loosely packed), washed and dried
• 2 tablespoons plus 2 teaspoon. fresh lemon juice (from 1 large lemon)
• 2 teaspoons finely grated lemon zest
• 4 oil-packed anchovy fillets
• 2 large cloves garlic, crushed and peeled
• 1/4 teaspoon black peppercorns
• 1/2 cup extra-virgin olive oil
• 2 tablespoons Dijon mustard
• Kosher salt
• 1/2 cup fresh, finely grated Parmigiano Reggiano
• 1-1/2 pounds skinless, boneless chicken breast halves (about 3 large), rinsed and patted dry
• 4 slices French baguette, cut 1 inch thick on an extreme diagonal (6 to 8 inches long)
• Cherry tomatoes, halved or quartered (optional)

• Heat a gas grill to medium high. Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate. In a blender, combine the lemon juice and zest, anchovies, garlic, and peppercorns with 6 tablespoons of the oil, 1 tablespoon of the mustard, and 1/2 teaspoon salt. Blend thoroughly until most of the peppercorns are well broken up and the dressing is emulsified. Add 2 tablespoons of the grated Parmigiano and blend to incorporate. Leave the dressing in the blender.
• In a medium bowl, toss the chicken with the remaining 1 tablespoon mustard and 3/4 teaspoon salt. Brush the bread with the remaining 2 tablespoons oil and season with salt. Grill the chicken, covered, until golden grill marks form, 5 to 6 minutes (for even cooking, rotate the chicken 90 degrees halfway through cooking each side). Flip the breasts and continue to cook, covered, until golden grill marks form and the chicken is cooked through, 5 to 6 minutes. Let rest on a cutting board for 5 minutes. Grill the bread until dark around the edges and golden brown in the center, 1 to 2 minutes per side. Slice the chicken thinly on an angle. Cut each bread slice into 10 cubes. Pulse the dressing in the blender; add a little of it to the arugula, just to coat.
• Divide the arugula among four plates and sprinkle with a little Parmigiano. Toss the chicken with the remaining dressing and arrange over the arugula. Sprinkle with the remaining Parmigiano and arrange the croutons and tomatoes (if using) around the salad.

Vegetarians attending your barbecue? Serve this main dish recipe of colorful, appetizing grilled vegetables.

Ingredients

• 6 ounces asparagus, tough ends snapped off
• 2 carrots, peeled, diagonally sliced 1-1/2 inches thick
• Olive oil or nonstick cooking spray
• 2/3 cup cherry tomatoes, stemmed
• 1 small eggplant, cut into 1-inch slices
• 1 zucchini, trimmed and cut lengthwise into quarters
• 1/3 red onion, peeled and cut into 1/4-inch slices
• 1 red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered
• 1 tablespoon olive oil
• 1 cup canned garbanzo beans, rinsed and drained
• 2 teaspoons olive oil
• 1 14-ounce can reduced-sodium chicken broth
• 1 to 2 teaspoons Asian chili paste with garlic
• 1 cup couscous
• 1/8 teaspoon ground turmeric
• 2 tablespoons snipped mint

• Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
• Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
• Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)
• Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoon soil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.
• Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.

• 6 vegetable, 1-1/2 starch, 1 fat.

• Calories 321, Total Fat 8 g, Saturated Fat 1 g, Sodium 514 mg, Carbohydrate 53 g, Fiber 13 g, Protein 11 g. Daily Values: Vitamin A 69%, Vitamin C 74%, Calcium 5%, Iron 16%.
• Percent Daily Values are based on a 2,000 calorie diet

Dinner's in an easy-to-assemble packet! Grill meat, potatoes and carrots for a satisfying meal.

Ingredients

• 1 1/2 pounds lean (at least 80%) ground beef
• 1 package onion recipe and dip soup mix (1 ounce, from 2-ounce box)
• 1 egg
• 3/4 cup milk
• 1/2 cup Progresso® plain bread crumbs
• 1/3 cup ketchup
• 1 bag refrigerated new potato wedges (1 pound 4 ounces)
• 3 cups ready-to-eat baby-cut carrots
• Fresh parsley, if desired

• Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until v
• egetables are tender and meat thermometer inserted in center of loaves reads 160 degrees F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.

• Calories 370 (Calories from Fat 130); Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 110mg; Sodium 850mg; Total Carbohydrate 32g (Dietary Fiber 5g, Sugars 12g); Protein 27g. Daily Values: Vitamin A 150%; Vitamin C 8%; Calcium 10%; Iron 20%. Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat. Carbohydrate Choices: 2.
• Percent Daily Values are based on a 2,000 calorie diet