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Food has a way of making every season special. This summer, gather your homeschool family around the table with these healthy grilling recipes the whole family can enjoy.



1/2 cup vegetable oil

1/4 cup cider vinegar

1 tablespoon garlic powder

1 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

4 skinless, boneless chicken breast halves

4 large potatoes, peeled and cut into 1/4 inch slices

2 large onions, cut into 1/4 inch thick slices

2 large green bell pepper, cut into 1/4 inch strips

2 cups sliced button mushrooms


1. Preheat an outdoor grill for medium-high heat.

2. Stir together the vegetable oil, cider vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.

3. Lay out 4 pieces of aluminum foil. Place one chicken breast in the center of each square and top with potatoes, onions, bell peppers, and mushrooms. Ladle 1/4 of the sauce on each chicken piece and fold the foil around the ingredients to form four sealed packets.

4. Grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees F.


Marinade Ingredients

1/4 cup extra virgin olive oil

2 tablespoons distilled white vinegar

2 tablespoons fresh lime juice

2 teaspoons lime zest

1 1/2 teaspoons honey

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 teaspoon seafood seasoning

1/2 teaspoon ground black pepper

1 teaspoon hot pepper sauce

1 pound tilapia fillets, cut into chunks

Dressing Ingredients

1 (8 oz.) container light sour cream

1/2 cup adobo sauce

2 tablespoons fresh lime juice

2 teaspoons fresh lime juice

2 teaspoons lime zest

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/2 teaspoon seafood seasoning

salt and pepper to taste


1 (10 oz.) package tortillas

3 ripe tomatoes, seeded and diced

1 bunch cilantro, chopped

1 small head cabbage, cored and shredded

2 limes, cut in wedges


1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish and pour the marinade over the fish. Cover and refrigerate 6-8 hours.

2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning, salt, and pepper. Cover and refrigerate until needed.

3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat.

4. Remove fish from marinade. Drain off any excess marinade and discard. Grill fish pieces util easily flaked with a fork, turning once after about 9 minutes.

5. Assemble tacos by placing fish in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage. Drizzle with dressing. To serve, roll up tortillas around filling and garnish with lime wedges.



Cooking spray

1 (16 oz.) can black beans, drained and rinsed

1/2 green bell pepper, cut into 2 inch pieces

1/2 onion, cut into wedges

3 cloves garlic, peeled

1 egg

1 tablespoon chili powder

1 tablespoon Thai chili sauce or hot sauce

1/2 cup breadcrumbs


1. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil with cooking spray.

2. Mash black beans in a medium bowl with a fork until thick and pasty.

3. Finely chop bell pepper, onion, and garlic in a food processor. Stir chopped vegetables into mashed beans.

4. Stir together egg, chili powder, cumin, and chili sauce in a small bowl. Add to the mashed beans and stir to combine. Mix in breadcrumbs until the mixture is sticky and holds together. Divide the mixture into four patties and place on the prepared foil.

5. Grill on the preheated grill for about 8 minutes on each side.



2 pounds pork tenderloin

2/3 cup honey

1/2 cup Dijon mustard

1/4 teaspoon chili powder

1/4 teaspoon salt


1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.

2. Prepare the grill for indirect heat.

3. Lightly oil grill grate. Remove meat from marinade and discard liquid. Grill for 15 to 25 minutes or until an instant-read thermometer inserted into the center reads 145 degrees F.



1 small butternut squash, cubed

2 red bell peppers, seeded and diced

1 sweet potato, peeled and cubed

3 Yukon Gold potatoes, cubed

1 red onion, quartered

1 tablespoon chopped fresh rosemary

1/4 cup olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper


1. Preheat oven to 475 degrees F.

2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces and add them to the mixture.

3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.

4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes or until vegetables are cooked through and browned.

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