Batch Grilling Ideas
Batch cooking is a great way to pre-cook/make some foods ahead of time to eating during the week for lunch or dinner. Choose how much to make depending on your family size. You can use a charcoal, gas or a George Foreman Grill.
Here’s What You Need:
- Boneless, skinless chicken breast Lemons
- Boneless, skinless chicken tenders
- Canola or Olive Oil spray
- Salmon fillets (or other white fish)
- Light Italian dressing
- Corn on the cob
- BBQ sauce
- Sea salt and pepper or Grill seasoning
- Sweet potatoes
Prep-work for food:
-Baste with BBQ sauce while grilling.
-Marinate in Light Italian dressing for about 30 minutes before grilling.
-Place each salmon fillet in a small piece of alum foil and squeeze lemon on top and sprinkle with some dill and close up foil around fish and put onto grill.
-Spray with canola or olive oil spray and sprinkle with sea salt and pepper and place directly onto grill.
-Clean and spray with canola or olive oil and sprinkle with your favorite seasoning or grill seasoning and place directly onto grill.
-Clean and cut in half, spread light margarine on both sides and sprinkle with cinnamon, nutmeg and Splenda or other sugar substitute and place directly onto grill.
*Tip- after doing prep work for proteins and vegetables clean up some fresh fruit and make a large fruit salad to also have for a few days. Example: blueberries, strawberries, grapes, oranges and pineapple mixed together. You can also use 1 can of “lite canned fruit” with the juice to act as a coating to the fruit to prevent them from browning.
BBQ chicken breast
Brown rice (instant)
Chicken tender salad (lots of veggies- tomatoes, cucumber, green peppers, broccoli and your favorite light dressing)
Corn on the cob
Chicken and bean burritos
-Mix pinto beans, cheddar cheese and sliced chicken tenders with little BBQ sauce into whole wheat tortilla and bake for 10-15 minutes at 350 degrees.
Green beans (frozen steamers)