Your favorite LITE recipe

Portion control may be more important than what you cook. The rule for weight loss is always push away from the table just before you are full. (Not the easiest thing with BBQ!)

If you look at the Mayo clinic healthy recipes, you will note lots of chicken, and pork (not ribs) and even some beef. They use lean cuts. Ribs and steaks and burgers are notably not lean. Look into bison and rabbit. They are often difficult to find, and so more expensive, but they are very low in fat, and in the case of bison, exceptionally high in protein. The down side is that lacking fat, they are hard to cook without drying out. Marinades and brining can help some.

Also, tongue and heart are very low fat, and in the case of tongue, there's so much gelatin in smoked tongue that it slices as thin and tender as lunchmeat.

Let me offer some aid to your hubby. I don't care for either mushrooms or asparagus. My wife and the last kid in the house do. As #1 cook, I've learned to make them. So give spicing a try. If he doesn't like the results, hand him a jar of Dizzy Pig, and tell him to get to work.

FWIW, Dizzy Pig Ragin' River dusted over pineapple slices makes for a great grill item, especially with a splash of rum over it.

Your fish idea will work O.K. I cook whenever I can raised for convenience. When I've cooked stuff in foil, its usually direct. Fish cooks quickly, but couldn't say exactly how long. Also, if you are concerned with calories, salmon, sardines, mackerel and other oil fish have lots more calories than, say, tilapia.

Try halved squash with different stuffings moistened with stock. Make your own, 'cause there's enough salt in most commercial brands to brine yourself.

If you are careful, garlic cloves can be roasted in foil packs, and the resulting browned cloves will yield a luscious, buttery texture condiment. It is, however, much easier to avoid burning by putting just a little olive oil in the packets. Same goes for onions. Blend the two together with some balsamic, and you have a great spread.

I cook a lot of Lite influenced recipes....

 
If one is going to foil, why waste the lump. The oven would work just as well.

 

Although I haven't tried them yet on my new Egg, I loved grilled portobello mushroom caps! Almost as tasty as beef. I've usually brushed them with a bit of Italian salad dressing, but if you're trying to cut down on the bad stuff a light brush of some olive oil, and sprinkled italian herbs, would probably be great.