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3 Easy Ways to Boost Your BBQ’s Nutrition

When you’re manning the grill during a backyard barbecue, it’s still important to keep your healthy diet in the forefront of your mind.

We chatted with David Venable, host of QVC’s In the Kitchen with David, about how to slim down and add more nutrition to your meals when you’re grilling this summer.

Choose Turkey:

If you eat burgers frequently during the summertime, choose turkey once in a while. Turkey has a wonderful flavor and less fat than most beef burgers.

“There are two kinds of ground turkey you can buy,” said Venable. “One is all turkey breast meat and the other is a blend of white and dark turkey meat. If you want to go very lean, choose all white meat.”


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Healthier Burger Alternatives for Your 4th of July Cookout

Fourth of July is here and burgers sizzling on a hot grill is practically the American dream, but with so many people watching their weight, the typical high-fat beef burger is no longer the best barbecue option.

Not only are typical burgers high in saturated fat and calories, but the toppings people use to dress them, like bacon and cheese, can be calorie bombs themselves. With seafood, chicken and vegetables offering a lower-fat and calorie option, there is no shortage of grill fare to choose from when it’s time to plan your next party.

The book Burger Parties by James McNair and Jeffrey Starr (Ten Speed Press) offers a variety of party menus centered around burger recipes, including beef alternatives like chicken burgers with jicama slaw an swordfish burgers with tangy apple tartar sauce.

This year, when you’re grilling to celebrate your favorite patriotic holiday, opt for something lighter than the traditional burger. Look to different protein options, such as chicken, fish, turkey and tofu to fill your menu.


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Five Healthy Burger Recipes for Barbecues

With the Fourth of July on the horizon, most Americans are planning to dust off their grills and get cooking outdoors. For many, that means things like steaks, hot dogs and hamburgers will be on the menu.

While it’s certainly possible to work moderate portions of red meat into your healthy diet, there are also a lot of alternatives to the good old fashioned hamburgers for anyone who wants to lose a few pounds or commit to eating leaner protein like chicken and fish.

If you’re really craving a burger and red meat just won’t do, we have plenty of healthier alternatives to burgers that are sure to be crowd pleasers, even for the most dedicated carnivore.

Veggie Burgers: Some meatless burgers have a reputation for being bland, boring and dry. These veggie-based burgers will be a hit among vegetarians and meat eaters with a great flavor, texture and only 125 calories per serving.
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25 Healthy Recipes for Graduation Parties

This month is a popular one for graduation celebrations, with high schools and colleges throughout the country concluding their academic years.

Whether you’re planning a graduation celebration for your favorite recent graduate or attending a potluck party, we have the perfect recipe for you – from finger foods to decadent desserts.

Finger Foods: Simple to prepare and easy to eat, finger foods are a fun and portable way for your guests to nosh while they mingle. These recipes don’t require forks or knives, but they might call for extra napkins.

Boneless Buffalo Strips

Low-Calorie Pigs in a Blanket

Rosemary Skewered Chicken with Orange Glaze

Antipasto Skewers from Mele Cotte

Cucumber Cups with Caramelized Onions & Bacon from Lemons & Anchovies


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Rare Burgers Banned in North Carolina Restaurants

North Carolina may be a red state politically, but many meat eaters are blue in the face crying foul over a state ban on rare burgers in restaurants. The state now requires restaurants to cook their hamburgers to a temperature of 155 degrees, which health officials say is enough to kill unhealthy bacteria such as E. coli.

While North Carolina’s citizens are still allowed to eat their hamburgers anyway they wish at home, restaurants can’t go any lower than medium on the cooking chart. Word has it that this legislation has created somewhat of an underground red meat-eating movement, a bit like the speakeasies of Prohibition days, I suppose.

North Carolina restaurants can still serve steaks rare to customers since they don’t pose the same threat as ground meat. If contaminants exist on a piece of steak they are usually on the outside and killed during the cooking process. However, when beef is ground up the bacteria is mixed inside.


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