As an innovative home cook I am always looking for new ideas on how to create menus that are low in fat but high in flavor. With summer here, I am focusing on recipes that are nutritious and satisfying for barbeque season. When you think of outdoor eating, the first thing that comes to mind is hamburgers and hotdogs along with coleslaw and potato salad. Here are some healthy options that will keep you slim and trim on the beach yet even the most finicky backyard chefs will approve!

Take advantage of seasonal fruits and vegetables. Tomatoes are especially good during the summer months making them a barbeque staple. Throw together a great salad by slicing tomatoes and topping them with fresh basil, extra virgin olive oil and balsamic vinegar. Add salt and pepper to taste and you are all set! Tomatoes are high in lycopene which prevents against breast, colon, lung, skin and prostrate cancers. Also, eating a lycopene source combined with oil improves its absorption making this salad ideal.

Rub it in, rub it in. We all love a good steak, especially one done right on the grill, but often marinades and fatty cuts of meat make it a dietary faux pas. Try sticking to the leaner cuts of beef and alternate with poultry, seafood and pork. Skip the marinades and instead enhance flavor with dry rubs. Dry rubbing is a healthy virtually fat free way to liven up lean meats.

Crunchy Coleslaw
This recipe is a great alternative to the typical mayonnaise drenched coleslaws and its extra ingredients have lots of health benefits. Pecans help lower LDL (bad) cholesterol and apples help protect against heart disease and asthma. Carrots have high levels of beta-carotene which promotes good vision, especially at night.

Ingredients
• ½ large Golden Delicious apple, cut into matchstick-size strips
• 1 tsp. lemon juice
• 2 cups shredded green cabbage, broccoli, carrots, and red cabbage
• 1½ cups shredded carrots, broccoli, and red cabbage
• ¼ cup red onion, sliced paper thin
• 3 tbsp. pecans, chopped
• 2 tbsp. plain fat-free yogurt
• 2 tbsp. low-fat mayonnaise
• 1 tbsp. honey
• 1 tsp. horseradish
• ¼ tsp. cinnamon
• ¼ tsp. salt
• ¼ tsp. pepper

Directions
Combine apple and lemon juice in a large bowl to coat; this will prevent browning. Add the cabbage mixture, carrot mixture, red onion and pecans. Whisk together yogurt and remaining ingredients in a small bowl. Pour over salad and toss well. Cover and refrigerate for 30 minutes. Makes 6 servings.