the grill rust Chef Franklin Becker's Tasty Low-Calorie Meals

Just because you're watching your weight doesn't mean you have to skip the summer BBQ!Famous chef Franklin Becker showed us how to make delicious lowCalorie Food in barbecues and outdoor activities: barbecue pork chops ignited with cayenne, garlic, and cumin ingredients: 18 oz full mile ridge thin pork chops (double cut) 1/2 teaspoon pepper (red pepper) 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 2 tablespoons red flower oil description: Mix the spices together and add the oil.Rub on the meat and soak for 20 minutes.Place the meat on the grill or grill and mark the meat and turn it clockwise once to produce the grill mark.Turn the meat over and mark it on the other side.If working on an outdoor grill, cover the grill and let the ribs cook for a total of 15 minutes.Before cutting the family style, rest the ribs on the top railing of the grill for 10 minutes.If cooking inside, place the ribs in the oven for 10 minutes after marking, and allow a Rest of 10 minutes at room temperature before slicing.Nutritional facts: Carbohydrates: 1g calories: 272.Saturated fat: 3.3g Sodium: 76.2 mg grilled chicken breast, gently soak the breast with olive oil, lemon juice, lemon peel, fresh Baili, garlic slices, scallions, salt and pepper.Make rubIngredients: 1 tablespoon of salt 1 teaspoon of cayenne 2 teaspoon of pepper 1 teaspoon of garlic powder 1/2 teaspoon of cumin 1/2 teaspoon of Masan sprinkled on the chicken and grill salad, stir the baby Sesame dish with olive oil and lemon juice with aged vinegar yogurt dipping sauce, add the delicious dipping sauce made of yogurt, cucumber, and cumingredients: 1 cucumber, no skin, fresh, medium, seeds and cut 1 cup of ordinary skim yogurt 1 medium garlic clove 1 teaspoon ground cumin 1 tablespoon olive oil 1 tablespoon chopped fresh lemon juice 3, 1 pinch black pepper per fruit, taste 1 pinch salt, tasting direction: Combine all the ingredients together to allow the taste to blend overnight.Other information any separated water can be re-mixed with a mixer or spilled to soak thicker water.Nutritional fact: 80 calories per serving 4 times.Total carbohydrates 8.8g dietary fiber 0.7 g Sugars 5.8g total fat 3.7 grams of sauerkraut, carrots, cucumbers and red peppers are a delicious coleslaw.Ingredients: 1 cup napa cabbage, 1/4 cup carrot slice, 1/2 cup cucumber slice, with skin, fresh, sliced, 1/2 medium red pepper slice, 3 tablespoons apple vinegar 1 pinch black pepper, taste 1 pinch salt, taste: Mix all the ingredients in a bowl and season.Allow to soak 3-Four hours before serving.Nutritional facts: 4 times per service, 13 calories.Total Carbohydrate 2.7g dietary fiber 0.8 g Sugars 1.4g total fat 0.1 gNot your same old chicken recipe: four different ways to prepare chicken for weight loss skinless roast chicken ChinoiseGinger and soy sauce to give this roast chicken an Asian flavor.Ingredients: 1 whole roast chicken, no skin, 2 garlic cloves, 6 scallions (a string), 2 tablespoons of ground ginger, 1 ounce of fresh coriander (equal to 1/2 chopped (equal to 1 stalk) 1 tablespoon low sodium soy sauce 1 teaspoon sesame oil 1 tablespoon red flower oil 1 pinch black pepper, taste 1 pinch salt, taste (optional) Directions: Fill chicken with garlic, scallions, ginger, coriander and lemon grass.Rub the outside of the bird with a mixture of soy sauce, safflower oil and sesame oil.Plug the legs of the chicken underneath and put it on the grill.Season with salt (if needed) and pepper, 450-degree F oven.Cook until the juice is clear for about 45 minutes.Let the birds rest for 20 minutes and collect the juice.Nutritional fact: 6 servings per meal, 223 calories.Total Carbohydrate 3.1g dietary fiber 0.7 g Sugars 0.6g total fat 7.9 grams of peeled roast chicken Italian ingredients: 1 whole roast chicken without 4 garlic cloves, 1 ounce of fresh beef (1 medium lemon, 1 tablespoon of olive oil, 1 Black pepper, 1 salt, tasting (optional) directions: remove the skin from the chicken.Fill the chicken with aromatic substances and rub the outside of the bird with olive oil.Plug the legs of the chicken underneath and put it on the grill.Season with salt (optional) and pepper and bake in a 500 degree F oven for 15 minutes.Turn the oven down to 350 degrees F and cook until the juice runs out of the bird for about 30 minutes.Let the birds rest and collect the juice.Nutritional fact: 6 servings per meal, 211 calories.Total Carbohydrate 2.1g dietary fiber 0.2 g Sugars 0.3g total fat 6.9 grams of non-skin roast chicken provaleingredients Ingredients: 1 whole roast chicken, 2 garlic cloves without skin, 1 medium onion 1/2 medium orange 1/2 fresh lemon 1/2 cup olive oil 2 branches 1 pinch fresh rosemary, 1 small branch 1 oz parsley branch, 1/2 bundles 1 pinch black pepper, taste 1 pinch salt, taste direction: remove the skin from the chicken.Fill the chicken with aromatic substances and rub the outside of the bird with olive oil.Plug the legs of the chicken underneath and put it on the grill.Season with salt (if needed) and pepper and bake in a 500 degree F oven for 15 minutes.Turn the oven down to 350 degrees F and cook until the juice runs out of the bird for about 30 minutes.Let the birds rest and collect the juice.Nutritional fact: 6 servings per meal, 348 calories.Total carbohydrates 3.1g dietary fiber 0.8 g Sugars 1.4g total fat 22.2 gPrep Time: 10 min cooking time: 45 min skinless roast chicken with herbs and spices. Mashed 1 onion 1 clip fresh rosemary (1 small branch) 1 ounce parsley branch, 1/2 bunch 1 teaspoon ground pepper (red pepper) 1 tablespoon pepper 1 fresh lemon, 1 tablespoon red flower oil 1 pinch black pepper, taste 1 pinch salt, taste direction: remove the skin from the chicken.Fill the chicken with aromatic substances and rub the outside of the bird with red flower oil.Plug the legs of the chicken underneath and put it on the grill.Season with salt (optional) and pepper, cayenne and pepper.Bake in an oven at 500 degrees F for 15 minutes.Turn the oven down to 350 degrees F and cook until the juice runs out of the bird for about 35 minutes.Let the birds rest and collect the juice.The chicken will have a good rust and the taste is strong.Nutritional fact: 6 servings per meal, 210 calories.6Total Carbs 2.5g dietary fiber 0.9 g Sugars 0.