Eco Friendly Way to Clean Your Grill

Cleaning your grill can be a chore. It always seems like you need a sand blaster to clean the grill grate and then we usually break out the oven cleaner to get the job done. But I found an eco-friendly way to clean your grill without the use of harsh chemicals polluting your yard and your food.

Use an "Onion". Over at LifeHacker they have posted a handy article describing how to clean your grill with an onion

Tell us ways you clean your grill the eco-friendly way
Enjoy!

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Recipe For A Healthy BBQ

(Health & Fitness), The flowers are blooming, temperatures are rising, and the smell of charcoal is in the air. It's officially grilling season -- the perfect time to fire up that commitment to a healthy lifestyle. While this outdoor tradition adds flavor to foods, it also helps remove fat and calories.

Whether it's camping and preparing food over an open fire, or cooking from the barbeque on the deck, Weight Watchers offers tips to use the grill for every element of a healthy meal from salads to dessert.

* Seared Salads: Take a break from ordinary lettuce, and substitute it with those favorite vegetables, such as asparagus, squash or red peppers. Serve in a bowl as a traditional starter, or pile in paper cones to encourage mingling at outdoor get-togethers.

* Beefless Burgers: While extra lean ground beef (93 percent lean) is always a smart favorite, why not try a patty with a punch, such as salmon, tuna, chicken or turkey? Bulk up these burger alternatives by adding chopped vegetables or fruits, as well as low calorie sauces or rubs. Nestle burgers onto a whole grain bun or pita for added fiber and flavor.

* Side Pockets: Not every side needs to be served in a dish. Put it in a pocket -- a tinfoil pocket, that is. Tear off a 12-inch sheet of foil and fill with sliced red potatoes, onions, herbs and salt and pepper. Fold over the foil and seal tightly until veggies are tender, turning at least once. Grilling in foil locks in flavors and nutrients, and makes for easy clean up.

* Sweet Endings: Swap the cakes and cookies for Mother Nature's favorite dessert -- fruit. Make a tropical treat with easily prepared fruit kabobs. Fill water soaked skewers with chunks of bananas, pineapple and mangos and sear over the fire. For extra flavor, lightly brush with a touch of melted butter, brown sugar, ginger and rum.

Try these flavorful, healthful grilling recipes from and find more at www.WeightWatchers.com.

Feta-Stuffed Chicken Burgers

Servings: Four
Preparation Time: 15 minutes
Cooking Time: 16 minutes
Level of Difficulty: Easy

Ingredients:

1 pound uncooked ground chicken breast
1 tablespoon fresh oregano
1/4 teaspoon garlic powder
7 tablespoons feta cheese, crumbled
4 small wheat pita(s)
4 piece lettuce, romaine
2/3 cup roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 teaspoons)

Preparation:

Preheat grill or broiler. Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165 F, about 7 to 8 minutes per side. Serve each burger in a pita with a lettuce leaf, 1/4 of peppers and 1 teaspoon of olives.

Fill Up With Protein Eggs Encourage Weight Loss

(Diet and Weight Loss), (ARA) -With spring and summer upon us, it is no wonder that thoughts turn to good nutrition and weight loss. If you are looking to fill up, but not fill out, be sure to add protein to your diet . Research indicates that eating protein foods, such as eggs, helps to keep you feeling fuller longer, which aids in weight management and fat loss.

According to studies, increasing the intake of high-quality protein (such as that found in eggs, low-fat dairy and lean meats) while decreasing the intake of refined carbohydrates can be an effective way to preserve lean muscle and increase fat loss, while helping to stabilize blood glucose levels.

We have all heard that breakfast is the most important meal of the day but, for dieters there is real proof. In a recent research study, overweight adults who enjoyed eggs for breakfast felt fuller and consumed an average of 330 fewer calories throughout the day than adults who ate a bagel-based breakfast with the same number of calories and mass. Eggs are a good source of all natural, high-quality protein. By starting the day with an egg-rich breakfast, dieters are satisfied longer, making it easier to resist those between-meal snacks.

Studies show that protein rich foods act as a "time release" source of energy. This source helps to maintain blood glucose levels, which help people feel full longer. Weight loss and satiety go hand-in-hand -- if appetites are satisfied the empty calories of snacking can be reduced.

There is also "power in protein." Muscle mass is a key component in strength and power. High-quality protein may help active adults build muscle strength and may help middle-aged and aging adults prevent muscle loss. By consuming protein foods, you can build and restore muscle tissue for a slimmer appearance.


For more protein-friendly recipes, weight loss and satiety tips visit www.IncredibleEgg.org.


Here is a tasty recipe you may want to try:



* Summer Squash Omelet (2 servings)



Filling

1/2 cup thinly sliced zucchini

1/2 cup thinly sliced yellow crookneck squash

1/2 cup sliced fresh mushrooms

1/4 cup chopped sweet red pepper

2 tablespoons water



Omelet

4 eggs

1/4 cup water

2 teaspoons grated Parmesan cheese

1/2 teaspoon basil leaves, crushed

1/4 teaspoon garlic powder

2 teaspoons butter or cooking oil or cooking spray


Directions

1. In small saucepan over medium heat, stir together all filling ingredients.

2. Cover and cook just until vegetables are crisp-tender about 3 to 4 minutes. Uncover.

3. Cook until liquid is evaporated.

4. Cover and keep warm while preparing omelets.

5. In small bowl, beat together eggs, water, cheese and seasonings, until blended.

6. In a 7 to 10 inch omelet pan or skillet over medium heat, heat 1 teaspoon of butter until just hot enough to sizzle a drop of water.

7. Pour in ½ cup of the egg mixture. (Mixture should set immediately at the edges).

8. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portion can reach hot pan surface, tilting pan and move cooked portions as necessary.

9. When top is thickened and no visible liquid egg remains, fill with half of the reserved vegetable mixture.

10. With pancake turner, fold omelet in half or roll.

11. Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.

12. Repeat with remaining egg and vegetable mixture to complete second omelet.