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      A healthier option this Easter holiday

      Easter marks the end of the Lenten season, which means many people will be indulging in countless food items that were given up the past 40 days. Well, why not get the same taste from your favorite foods with half the calories? Marcie Perez, Nutritionist with HEB, stopped by Action 4 Sunrise to makeover some of your Easter recipes.

      BBQ Veggie KabobsPrep Time: 10 minutesMarinate Time: 5 minutesGrill Time: 10 minutes

      Ingredients1 red onion1 green bell pepper1 red bell pepper1 zucchini1 summer squash8oz button mushroomsGTC wooden skewers 1/4 cup HEB Kentucky Bourbon Barbeque Sauce 1/4 cup Central Market Organics Low Sodium Chicken Broth

      Instructions Bring grill to Low heat. Cut vegetables into large squares and skewer them on to wooden skewers. Combine barbeque sauce and chicken broth and pour over skewers. Allow 5 minutes for them to marinate. Place skewers on grill and cook for 5 minutes. Turn skewers over and cook for an additional 5 minutes. Serve veggie kabobs with your favorite grilled meat and enjoy!

      Note: Not up for the grill? Roast the kabobs in a 400% oven for 20 minutes instead.Nutrition InformationMakes 4 servingsCalories: 20 calories| Total Fat: 0g| Saturated Fat: 0g| Sodium: 80g| Carbohydrates: 6g| Dietary Fiber: 3g| Protein: 0g-----------------------

      Bourbon Glazed BrisketPrep Time: 5 minutesGrill Time: 4 hours 50 minutes

      Ingredients 1/4 cup HEB Kentucky Bourbon Barbeque Sauce 1/4 cup Central Market Organics Low Sodium Chicken Broth4 lb HEB Texas Style BBQ Rub Beef Brisket

      Instructions Heat grill to low heat. Combine the barbeque sauce and chicken broth to form the basting sauce and set aside. Place brisket over direct heat for 25 minutes per side, basting the cooked portion of the brisket after each turn. Move the brisket over indirect heat for 2 hours, turning and basting the brisket every 20 minutes. Place the brisket fat side up in the center of a large sheet of heave duty foil and wrap up tightly. Cook over indirect heat for 2 hours or until internal temperature reaches 170%. Let brisket rest for 15 minutes before serving.

      Note: Not up for the grill? Short on time? Bake the brisket in a 350% oven by roasting uncovered for an hour in a shallow roasting pan. Then baste the brisket and wrap it tightly in foil. Bake the brisket for an additional 2 hours or until cooked through. Let rest for 15 minutes before serving.

      Nutrition InformationMakes 16 servings, 4oz portionsCalories: 245| Total Fat: 17g| Saturated Fat: 7g| Sodium: 640mg| Carbohydrates: 3g| Fiber: 0g| Protein: 17g-------------------

      Chocolate Mousse PiePrep Time: 10 minutesBake Time: 8 minutes

      IngredientsCrust1 1/4 cups crushed graham crackers3 T. HEB zero calorie sweetener1/3 cup Sunsweet Butter & Oil ReplacementFilling1 box (1.5oz) Hill Country Fare Fat Free Sugar Free Instant Chocolate Pudding1 cup Hill Country Fare Skim Milk2 cups Hill Country Fare Light Whipped Topping, dividedTopping3 strawberries, sliced 1/2 cup blueberries

      Instructions Heat oven to 350%. In a small bowl, combine graham cracker crumbs, sweetner, and butter & oil replacement. Pour the crust mixture in to a 9 pie pan and press into the bottom and sides of the pan. Bake for 8 minutes or until crust is golden brown. Set aside. In a small mixing bowl, combine pudding and milk until thick, about 3 minutes. Fold in whipped topping. Pour filling into cooled pie crust and smooth out. Top chocolate mousse layer of pie with a layer of whipped topping. Arrange strawberry slices and blueberries on top of whipped topping. Chill 10 minutes before serving.

      Nutrition InformationMakes 8 servings, 1/8th of pieCalories: 145| Total Fat: 3.5g | Saturated Fat: 2g| Sodium: 373mg| Carbohydrates: 19g| Fiber: 1g| Protein: 1g