From Memorial Day weekend to Labor Day weekend, backyard cookouts are a favorite summertime activity. But between the hot dogs, mayo-drenched salads, crunchy potato chips and sugary drinks, these meals are often loaded with fat, sugar, sodium and calories. However, with a plan in place, healthier backyard barbecues are possible and still tasty.

1. Make a plan with vegetables.
It doesn’t have to be another boring veggie tray. Vegetables on the grill taste sweet and have a subtle smoke flavor that is incomparable to raw or steamed vegetables. Try kabobs and experiment with many different types of veggies.

2. Choose lean, unprocessed meats.
Choose 92% lean ground beef for hamburgers and don’t forget the lettuce, tomato and onion for topping. Skip the processed meats, like hot dogs and bratwursts. Studies have indicated that the higher the intake of processed meat, the higher the risk of colorectal cancers and other chronic diseases. However, if you don’t want to give up the dog, buy lean, all-beef or turkey franks, which have less saturated fat than bratwurst. Instead of red meat, go unconventional and opt for grilled chicken or fish; chicken shawarma and fish tacos are two of my favorites!

3. Get savvy with salads.
Summer barbecues can get carb-heavy, so consider swapping the pasta or potato salad for a summery mixed green salad, tomato and avocado salad, or coleslaw. Go light on the mayo when making mayo-based salads by using less and swapping half the mayo for non-fat plain yogurt.

Round out the meal with unsweetened iced tea or water and grill some peaches or pineapple for dessert!