Not That!
On the Border Dos XX Tacos ($9.79)
2,150 calories
144 g fat (31 g saturated)
3,740 mg sodium
Grill This Instead!
Grilled Fish Tacos ($2.97/serving)
380 calories
11 g fat (2 g saturated)
240 mg sodium
You Save: 1,770 calories, 133 g fat, $6.39
Ingredients:
1 mango, peeled, pitted, and cubed
1 avocado, pitted, peeled, and cubed
1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for garnish
Chopped fresh cilantro
Salt and black pepper
Canola oil
2 large mahi-mahi fillets (1 1/2 lbs total)
1 Tbsp blackening spice
8 corn tortillas
2 cups finely shredded red cabbage
Directions: Mix the mango, avocado, onion, and the juice of one lime in a bowl. Season with cilantro, salt, and pepper. Heat a grill or stovetop grill pan until hot. Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed, for four minutes. Carefully flip with a spatula and cook for another four minutes. Remove. Warm the tortillas on the grill for one to two minutes or wrap in damp paper towels and microwave for one minute until warm and pliable. Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. Serve with the lime wedges. Makes 4 servings
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STEAK
Not That!
Ruby Tuesday Rib Eye ($16.99)
822 calories
63 g fat
1,224 mg sodium
Grill This Instead!
Coffee-Rubbed Steak ($2.41/serving)
270 calories
15 g fat (6 g saturated)
600 mg sodium
You Save: 552 calories, 48 g fat, $14.58
Ingredients:
1/2 Tbsp finely ground coffee or espresso
1/2 Tbsp chili powder
Salt and black pepper to taste
1 lb skirt or flank steak
Pico de Gallo
1 lime, quartered
Directions: Preheat a grill, grill pan, or cast-iron skillet. Combine the coffee grounds with the chili powder, plus a few generous pinches of salt and pepper. Rub the spice mixture all over the steak. Cook the beef for three to four minutes per side, depending on thickness, until slightly firm but still yielding.
Let the steak rest for at least five minutes, then slice thinly against the grain of the meat. Serve with a big scoop of pico de gallo and a wedge of lime. Makes 4 servings
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CHICKEN
Not That!
Outback Steakhouse Alice Springs Chicken ($13.99)
1,328 calories
92 g fat (41 g saturated)
2,116 mg sodium
Grill This Instead!
Chicken under a Brick ($2.40/serving)
280 calories
8 g fat (2 g saturated)
780 mg sodium
You Save: 1,048 calories, 84 g fat, $11.59
Ingredients:
1/4 cup olive oil
Grated zest and juice of 1 lemon
1 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 whole chicken, back removed, split in half
2 lemons, halved
2 bricks, covered in aluminum foil
Directions: Combine the olive oil, lemon zest and juice, pepper flakes, salt, and pepper in a large bowl, baking dish, or sealable plastic bag. Add the chicken and turn to coat. Cover the bowl or seal the bag and marinate in the refrigerator for at least 30 minutes and up to four hours. Preheat a grill (you want a nice medium-low heat). Remove the chicken from the marinade and place on the grate, skin side up. Cover the grill and cook for 10 minutes, until the chicken is lightly charred. Flip the chicken over, then place a brick on top of each half so that it presses the chicken firmly and evenly against the grate. Cook for another 15 to 20 minutes, until the skin is thoroughly browned and crisp and the meat pulls away easily from the bone. (If the grill flares up, move the chicken to a collar part of the grill.) While the chicken cooks, toss on the lemon halves, cut side down, and grill until charred and juicy. Separate each breast from the chicken leg by making a cut right at the thigh bone. Serve each of the four pieces of chicken with a grilled lemon half. Makes 4 servings
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BURGER
Not That!
Chili's Southern Smokehouse Burger with Ancho Chile BBQ ($9.39)
1,910 calories
126 g fat (43 g saturated)
5,290 mg sodium
Grill This Instead!
Green Chili Cheeseburger ($2.62/serving)
320 calories
11 g fat (4.5 g saturated)
420 mg sodium
You Save: 1,590 calories, 115 g fat, $6.77
Ingredients:
1 lb ground sirloin or brisket
Salt and black pepper to taste
1 can (4 oz) roasted green chiles, drained and chopped
4 slices Swiss cheese
4 potato buns (preferably Martin’s Potato Rolls)
4 thick slices tomato
4 medium slices red onion
Directions: Heat a grill, stovetop grill pan, or cast-iron skillet. Season the beef with salt and pepper. Form four patties, being careful not to overwork the meat. When the pan is hot, add the burgers. Cook for three to four minutes on the first side (until nicely charred), then flip and immediately top each with a tablespoon of chiles and a slice of Swiss. For medium-rare burgers, continue cooking for another three to four minutes, until the patties are just firm. Remove the burgers and toast the buns on the hot grill or pan. Dress the bottom of the buns with the tomato and onion slices, then top each with a burger. Makes 4 servings
(Article and photo courtesy of Yahoo Health)
