Labor Day Weekend BBQ

Mmmm... BBQ! BBQs tend to get a bad rap as being unhealthy and fat-laden food, but I definitely think that it is one of the easiest, tastiest ways to eat healthy. The one thing I don't like about BBQs is that I usually get stuck in the kitchen while everyone else hangs out. I finally have figured out a good menu that requires little hands-on time, so you can enjoy your guests too! I hope you enjoy!

Wine & Herb Marinated Tri Tip

I love Freedom Meat Locker's Wine & Spice Marinade and have not found anything that compares. I did however base this recipe off one I found on www.reluctantgourmet.com and I have to admit that I like it more.

Points Per 3 oz serving: 3 points

2 cloves garlic, chopped

1 tsp salt

1 Tbsp black pepper

2 Tbsp italian parsley, finely chopped

2 Tbsp rosemary, finely chopped

1/4 cup red wine vinegar

2 Tbsp soy sauce

1 Tbsp Worcestershire sauce

1 Tbsp brown sugar

2 Tbsp olive oil

1 Tri Tip Steak

Chop up the garlic, parsley, and rosemary a little bit and add it to a blender or food processor. Combine all other ingredients except the olive oil and steak (of course). Blend together then add the oil slowly so it emulsifies. Combine the steak and marinade in a dish or ziploc bag and marinate in the refrigerator overnight or for at least 4 hours. Cook according to your grilling preferences... but I have one tip: Cook the meat until it is 145 degrees inside, then pull it and let it rest for 10 minutes. It will continue to cook.

Balsamic Glazed Pearl Onions

These onions are baked in the oven and have a sweet flavor. Although I do have to admit that they are a little overwhelming on their own, they are really good with a bite of steak or barley.

Number of Servings: 5

Points Per Serving: 1 pt

14 oz bag frozen whole petite onions (or pearl onions)

2 Tbsp brown sugar

2 Tbsp balsamic vinegar

2 tsp dijon mustard

2 tsp olive oil

salt & pepper to taste

Preheat the oven to 350 degrees.

Add the onions to a 9x13 inch glass baking dish. Combine the remaining ingredients in a bowl and mix until combined. Pour into the baking dish and toss the onions in the glaze. Cover the dish with foil and place in the oven. Cook for about 45 minutes or until tender.

Oven-Baked Mushroom & Barley Pilaf

If you are sick of the same old brown rice, I suggest you try Barley. It is a surprizingly tasty grain and very easy to work with. You can often use it as a substitute in recipes that use brown rice, just as long as you up the liquid a little bit. This recipe, as well as other great basic grain recipes can be found in Joy of Cooking

Servings: 5

Points Per Serving: 3 points

2 tsp olive oil

1 tsp butter

1 small onion, chopped

1 cup mushrooms, chopped

3 cloves garlic, minced

1 cup pearl barley

3 cups chicken broth

Preheat the oven to 350 degrees.

Heat the oil and butter in an oven-safe pan. Cook the onion, mushrooms and garlic until the mushrooms are golden. Add the barley and stir to coat. Add the chicken broth and bring to a boil. Cover the pan and put in the oven, cooking 45 minutes or until the broth is absorbed and the barley is cooked. Enjoy!