Spring is in full swing here in Memphis!. After the cold months, it’s finally time to grill up some of your family favorites and begin enjoying the great outdoors.

Nobody’s more ready than the staff here at Mediplan Diet Services. In fact, all winter long, we were clipping recipes in anticipation for grill season and now that it’s here, we’re ready to share some of our favorite sub-300 calorie recipes with you.

Grilled Chicken Thighs with Pineapple

1 teaspoon garlic powder

1 teaspoon ground cumin

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

8 skinless, boneless chicken thighs (about 1 1/4 pounds) $

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2 cups cubed fresh pineapple (about 1/2 pineapple)

1/2 cup fresh corn kernels (about 1 ear)

1/3 cup finely chopped red bell pepper

1/4 cup thinly sliced fresh basil

3 tablespoons finely chopped red onion

1 tablespoon cider vinegar

1 teaspoon sugar


Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.

Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.

Grilled Pork Salad

1/2 cup pecans

2 teaspoons canola oil

1 teaspoon salt, divided

Dash of sugar

2 1/2 tablespoons extra-virgin olive oil, divided

1 1/2 tablespoons white wine vinegar

1/2 teaspoon freshly ground black pepper, divided

1 (1-pound) pork tenderloin, trimmed

Cooking spray

5 cups chopped escarole

1 1/3 cups thinly diagonally sliced celery

2 cups thinly sliced red Bartlett or Comice pear (about 2)



1. Preheat oven to 350°.

2. Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.

3. Preheat grill to medium-high heat.

4. Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.

5. Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack c