Weekly Bits: Fire Up The Grill

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Strawberries isolated on white

Photo by: Brian Jackson

Brian Jackson

Cookout season kicks off this holiday weekend, and with ideas from our readers, we're ready to get started. Plus, we've included the latest feedback on our yogurt taste test, including a savory yogurt-based dip -- perfect for nibbling while you get your grill on.

We celebrated National Burger Day on Friday with some better-for-you burgers:

"My new favorite is buffalo burgers! Very lean and gives me that "beefy" flavor I crave." --Linda

"Add chopped sun-dried tomatoes to your meat before cooking -- yummy and nutritious!" --Diane

"I eat the 0% fat Greek yogurt with a squeeze of honey. I have never enjoyed yogurt or honey so much! It's pricey, so I spent $20.00 and bought a yogurt maker, and now make low-fat yogurt and dips (I add a minced clove of garlic, some dill, freshly ground pepper and a scant sprinkle of salt). My next move is to make fat-free yogurt. Have only made 1% and 2% thus far." --Denise

"When I get home with fresh fruit, I put it in the blender then freeze in ice cube trays and put in baggies. When I want a smoothie, I add several different ones with plain nonfat Greek yogurt back in the blender. Add a little almond milk to thin if necessary. --Miriam

What better way to cap off a summer celebration than with a bowl of seasonalstrawberries?

"I like strawberries sliced and drizzled with very aged balsamic and fresh cracked black pepper, or quartered with a dollop of plain yogurt or low-fat sour cream and a sprinkle of brown sugar (ala Romanov style). --Linda

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