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North Passaic Daily Voice serves Bloomingdale, Pompton Lakes, Ringwood, Wanaque & West Milford
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North Passaic Daily Voice serves Bloomingdale, Pompton Lakes, Ringwood, Wanaque & West Milford

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Fire Up The Grill, North Passaic, With Barbecue Tips From ShopRite

Natalie Menza, ShopRite's Manager of Health and Wellness. Photo Credit: Submitted
ShopRite has an extensive dietitian program, with 112 dietitians serving its various locations. Photo Credit: Submitted

PASSAIC COUNTY, N.J.--Make your Labor Day barbecue entertaining easy with meal-on-the-grill ideas from Registered Dietician Natalie Menza, a N.J. resident and ShopRite's Manager of Health and Wellness. 

Make veggie pizza. Roll out store bought whole-wheat pizza dough. Layer two sheets of aluminum foil and spray with a non-stick cooking spray. Place the dough on aluminum foil and top with pizza sauce, low-fat mozzarella cheese, and lots of veggies. Place over medium heat and grill until your dough is cooked through, cheese is melted and veggies are tender.

Create a fish feast in a foil packet. Layer two 20-inch sheets of aluminum foil and spray with non-stick cooking spray. Lay a piece of white fish like tilapia, cod or halibut on top and cover with mixed diced vegetables – try summer squash, eggplant, and asparagus mixed with two tablespoons olive oil and fresh herbs. Seal the foil and place on the grill for five minutes or until fish is opaque and veggies are tender.

Try a grilled potato packet. Slice a mixture of red potatoes, yellow potatoes and sweet potatoes all roughly the same thickness. Toss with a tablespoon of olive oil, garlic pepper, dried basil and sliced red onions. Lightly coat heavy-duty foil with nonstick cooking spray. Place potato mixture in the center and seal foil packet. Grill, covered, 20 minutes; turn packet over and grill 20 minutes more or until potatoes are tender.

Don't forget the corn. Pull husks away from the ear and remove all silk, but do not discard the husk. Soak ears for 15 minutes then pat dry. Brush each ear with one teaspoon olive oil and replace husks. Grill over medium heat until husks are slightly browned. For salad, grill four ears of corn and remove kernels. Toss with a pint of grape tomatoes and a diced avocado.

Grill your desserts. Take whole bananas in their peel and run a knife lengthwise down the entire peel so you can pull it open slightly. Stuff in a few dark chocolate chips and spread one tablespoon of peanut butter on the banana inside the peel. Close the peel and wrap the bananas individually in aluminum foil. Place on the grill until peanut butter and chocolate are melted. Unwrap foil and use a spoon to eat the banana out of the peel.

Grill fruits like thick pineapple slices, and peach and plum halves until soft and caramelized. Top with fat-free vanilla Greek yogurt

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Serves Bloomingdale, Pompton Lakes, Ringwood, Wanaque & West Milford

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