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Healthy BBQ Side Dishes: Warm & Spicy BBQ Potato Salad, Grilled Shrimp & Avocado Slaw

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07.09.15
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It's barbeque season! You need something to serve at those cookouts along with the grilled goodies. Oh, look, we came up with two new recipes that'll blow everyone's mind...

 
 
Hungry Girl's Warm & Spicy BBQ Potato Salad
Warm & Spicy BBQ Potato Salad

1/5th of recipe (about 3/4 cup): 141 calories, 2g total fat (<0.5g sat fat), 339mg sodium, 28.5g carbs, 4g fiber, 9g sugars, 3g protein -- PointsPlus® value 4* -- SmartPoints® value 3*

Nobody said potato salad has to be cold. And nobody said it can't be loaded up with BBQ sauce, either. Make your own rules…

Prep:
20 minutes
Cook:
35 minutes

Ingredients:
1 lb. (about 10 small) baby red potatoes, scrubbed clean and quartered
8 oz. (about 1 small) turnip, peeled and cubed
1 cup red bell pepper cut into 1-inch chunks
1 cup green bell pepper cut into 1-inch chunks
1 cup onion cut into 1-inch chunks
1/4 tsp. each salt and black pepper
1/4 cup BBQ sauce with 45 calories or less per 2-tbsp. serving
2 tbsp. light mayonnaise
1/8 tsp. cayenne pepper, or more to taste

Directions:
Preheat oven to 400 degrees. Spray two baking sheets with nonstick spray.

Lay quartered potatoes and veggies on the baking sheets, evenly spaced. Sprinkle with salt and black pepper.

Bake for 15 minutes.

Stir/rearrange potatoes and veggies. Bake until softened and lightly browned, about 20 minutes.

In a large bowl, combine BBQ sauce, mayo, and cayenne pepper. Mix well. Add roasted potatoes and veggies, and toss to coat.

MAKES 5 SERVINGS 

 
 
 
Hungry Girl's Grilled Shrimp & Avocado Slaw
Grilled Shrimp & Avocado Slaw

1/6th of recipe (about 1 cup): 151 calories, 6.5g total fat (1.5g sat fat), 398mg sodium, 10g carbs, 3.5g fiber, 4g sugars, 13g protein -- PointsPlus® value 4* -- SmartPoints® value 4*

Get ready to freak out over a new side dish. Seriously, we can't get enough of this stuff -- it's the perfect summer slaw! 

Prep: 
25 minutes 
Cook: 
10 minutes 
Chill: 
1 hour 

Ingredients: 
6 cups bagged cole slaw mix 
1/3 cup frozen sweet corn kernels, thawed 
1/3 cup chopped red bell pepper 
1/2 cup light sour cream 
2 tbsp. lime juice 
1 no-calorie sweetener packet (like Truvia) 
1/2 tsp. garlic powder 
1/2 tsp. each salt and black pepper 
12 oz. (about 24) raw large shrimp, peeled, tails removed, deveined
1 whole medium avocado (about 7 oz.), halved lengthwise, pitted 

Directions: 
In a large bowl, combine cole slaw mix, corn, and bell pepper. Mix well. 

In a medium bowl, combine sour cream, lime juice, sweetener, and 1/4 tsp. each garlic powder, salt, and black pepper. Add 2 tbsp. water and whisk until uniform. Add to the large bowl, and toss to coat. Cover and refrigerate. 

Season shrimp with remaining 1/4 tsp. each garlic powder, salt, and black pepper. 

Thread shrimp onto 3 - 4 skewers. 

Bring a grill sprayed with nonstick spray to medium-high heat. Add shrimp skewers and avocado halves, cut sides down. Grill for 3 minutes with the grill cover down. 

Flip skewers. With the grill cover down, grill for another 3 minutes, or until shrimp are cooked through and avocado is slightly blackened. 

Remove shrimp from skewers. Peel avocado. Chop avocado and shrimp, and add to the large bowl. Mix well. 

Cover and refrigerate until chilled, at least 1 hour. 

MAKES 6 SERVINGS

 

HG Tip: If using wooden skewers, first soak in water for 30 minutes to prevent burning.

Another HG Tip: To remove the pit from the avocado, carefully run a spoon around the outside of it to loosen. Gently remove.

 
 
 
 

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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints
® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.



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