National Picnic Month!

Well everyone, the month may almost be over, but that doesn’t mean that it’s too late to celebrate July the right way. National Picnic Month may not be the most well-known, but it sure is a lot of fun. Today, we’ve got some great picnic recipes for you.

Image c/o

First up, we have this wonderful little “Salad in a Jar” from Homespun With Love. Cute enough that even the little ones will enjoy it, right?

It’s very simple too. All you have to do is make your salad in individual single-serve jars instead of a big bowl. First put in your lettuce. Then layer on all those delicious vegetables you love so much. (Hint: Put the heavier ones, like broccoli, in first. Leave the lighter ones, i.e. shredded carrots, on top.) Bring the dressing in a separate container so people can choose what kind to have, and of course, because you don’t want anything getting too soggy!

After layering your salad, put the first part of the lid on. Then place your little picnic napkins on top and secure by twisting on the ring part of the lid. Don’t forget the utensils!

And for dessert, why not try these adorable Apple Pies on a Stick!

Cooking With Cherries!

Grilled Chicken Salad With Cherries


  • 2  teaspoons  olive oil Grilled Chicken Salad With Cherries
  • 6  (4-ounce) skinned, boned chicken breast halves
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • Cooking spray
  • 1/3  cup  water
  • 1/4  cup  red wine vinegar
  • 2  tablespoons  minced shallots
  • 1  tablespoon  olive oil
  • 2  teaspoons  Dijon mustard
  • 1 1/2  teaspoons  minced fresh or 1/2 teaspoon dried thyme
  • 1/2  teaspoon  sugar
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • SALAD:
  • 6  cups  gourmet salad greens
  • 1 1/2  cups  coarsely chopped pitted sweet cherries
  • 6  whole cherries (optional)


To prepare chicken, rub 2 teaspoons oil over chicken. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Prepare grill.

Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

To prepare vinaigrette, combine water and next 8 ingredients (water through 1/8 teaspoon pepper) in a small bowl; stir with a whisk.

Arrange salad greens on plates, and top with sliced chicken, chopped cherries, and vinaigrette. Garnish with whole cherries, if desired.

Pork Loin with Brandy and Dried Cherries


  • 1/2  cup  dried tart cherries
  • 1/2  cup  brandyPork Loin with Brandy and Dried Cherries
  • 2  pounds  boneless pork loin, trimmed
  • 1  teaspoon  dry mustard
  • 1  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  salt
  • Cooking spray
  • 1  cup  finely chopped onion
  • 3  garlic cloves, minced
  • 1  cup  fat-free, less-sodium chicken broth
  • 1  tablespoon  red currant jelly
  • 1  teaspoon  chopped fresh thyme
  • 1  bay leaf


Combine cherries and brandy in a small bowl. Let stand 1 hour.

Preheat oven to 325°.

Sprinkle pork evenly with mustard, pepper, and salt.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 8 minutes, turning pork every 2 minutes or until browned. Remove pork from pan. Reduce heat to medium; add onion and garlic. Cover and cook 5 minutes. Add cherry mixture, broth, jelly, thyme, and bay leaf; bring to a boil. Return pork to pan. Cover and bake at 325° for 2 hours or until tender. Remove pork from pan; let stand 10 minutes. Discard bay leaf. Bring broth mixture to a boil; cook until reduced to 1 1/2 cups (about 3 minutes).

Chocolate-Cherry Biscotti


  • 2  cups  all-purpose flour
  • 1  cup  whole-wheat flour
  • Chocolate-Cherry Biscotti1/4  teaspoon  salt
  • 1  cup  sugar
  • 3  large eggs
  • 2  tablespoons  vegetable oil
  • 2  teaspoons  vanilla extract
  • 1 1/2  teaspoons  almond extract
  • 2/3  cup  dried tart cherries
  • 1/2  cup  semisweet chocolate chips
  • Cooking spray


Preheat oven to 350°.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.

Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.

Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Girl’s Night In. Serve this Healthy Meal for Your Girlfriends! Warning: You may be Asked to Cook Every time Now!

Goat Cheese Spread


  • 2  (8-ounce) packages cream cheese, softened
  • 8  ounces  goat cheese
  • Goat Cheese Spread2  garlic cloves, minced
  • 4  teaspoons  chopped fresh or 1 1/4 teaspoons dried oregano
  • 1/8  teaspoon  freshly ground pepper
  • 1/4  cup  basil pesto
  • 1/2  cup  dried tomatoes in oil, drained and chopped
  • Garnishes: dried tomato slivers, fresh oregano sprigs
  • French bread slices or crackers


Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.

Grilled Chicken Supper With Citrus Vinaigrette



1. Let chicken stand at room temperature 30 minutes.

2. Meanwhile, combine salad greens, bell pepper strips, green onions, and 1/3 cup Citrus Vinaigrette, tossing gently to coat. Place on a serving platter.

3. Skin and bone chicken; cut diagonally into 1/2-inch-thick slices. Arrange chicken strips on top of salad. Sprinkle with golden raisins and peanuts. Serve immediately with remaining Citrus Vinaigrette.

Lemon-Raspberry Angel Food Cupcakes


  • 1  (16-oz.) package DUNCAN HINES Angel Food Cake Mix
  • Lemon-Raspberry Angel Food Cupcakes24  paper baking cups
  • 3/4  cup  seedless raspberry jam
  • 1 1/2  (8-oz.) packages cream cheese, softened
  • 1/4  cup  butter, softened
  • 1/4  cup  fresh lemon juice
  • 1  (16-oz.) package powdered sugar, sifted
  • 2  teaspoons  lemon zest
  • Fresh raspberries


Prepare Cupcakes: Preheat oven to 325°. Prepare angel food cake batter according to package directions. Place paper baking cups into 2 (12-cup) muffin pans. Spoon batter into cups.

Bake at 325° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

Make a small hole in tops of cupcakes with a knife or end of a wooden spoon. Pipe or spoon about 1 tsp. raspberry jam into centers of cupcakes.

Prepare Frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest.

Spread Cream Cheese Frosting on tops of cupcakes. Garnish, if desired.

Get your Kids to Eat Salad! Try these New takes on Summer Salad!

Summer Corn Salad


  • 6 ears corn, husked and cleaned
  • 3 large tomatoes, diced
  • Summer Corn Salad Recipe1 large onion, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Pepperoni Pizza Salad


  • 10 plum tomatoes, chopped
  • 3 medium green peppers, cut into 1-inch pieces
  • 2 cups shredded mozzarella cheese
  • 1 (3.25 ounce) package sliced pepperoni
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1/4 cup chopped onion
  • 1/3 cup tomato juice
  • 1/4 cup red wine vinegar or cider vinegar
  • 1/4 cup olive or vegetable oil
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 cup seasoned salad croutons


  1. In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper; mix well. Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.

Refreshing Fruit Salad


  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (8 ounce) can pineapple chunks, drained
  • 1 medium ripe banana, sliced
  • 1/2 cup halved seedless grapes
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon honey
  • 1/4 cup chopped walnuts
  • 1/4 cup flaked coconut


  1. In a bowl, combine the fruit. In another bowl, combine the mayonnaise, sour cream and honey. Pour over fruit and toss to coat. Cover and refrigerate. Just before serving, stir in walnuts and coconut if desired.

A Meal Straight from the Garden

With the wonderful weather outside, it’s time to make use of fruits and veggies growing outside.  Here are three recipes that will remind you of the wonderful weather outside.

Feta Stuffed Zucchini5-06-stuffed-zucchini1

Time to table: 45 – 60 minutes
Serves 4 or 8 (See ALANNA’s TIPS)


2 zucchini, about 7 inches long, halved lengthwise, stem end left intact
1 tablespoon butter
1 large shallot, minced
2 cloves garlic, minced
1 egg
1 1/2 tablespoon flour
2 ounces feta, crumbled
Pimenton (Spanish paprika)


Preheat oven to 350. Lightly grease an ovenproof dish. (See TIPS.)

With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife. (I tried a small spoon and a small knife. It was do-able but trickier.)

In a small skillet, melt the butter until shimmery. Add the zucchini scoopings, shallot and garlic and saute until soft.

In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.

Bake for 25 minutes (Catherine’s time) to 40 minutes (my time, see TIPS), then brown slightly under the broiler.

Four Servings, Per Serving: 120 Cal (54% from Fat, 19% from Protein, 27% from Carb); 6 g Protein; 8 g Tot Fat; 4 g Sat Fat; 8 g Carb; 1 g Fiber; NetCarb7; 102 mg Calcium; 1 mg Iron; 212 mg Sodium; 82 mg Cholesterol; Weight Watchers 3 points

Eight Servings, Per Serving: 60 Cal (54% from Fat, 19% from Protein, 27% from Carb); 3 g Protein; 4 g Tot Fat; 2 g Sat Fat; 4 g Carb; 1 g Fiber; NetCarb 3; 51 mg Calcium; 1 mg Iron; 106 mg Sodium; 41 mg Cholesterol; Weight Watchers 1 1/2 points

Wheat Berry Salad with Goat Cheesewheat-salad-ck-1906373-l

Yield: 6 servings (serving size: about 1 1/3 cups)


  • 1 1/4  cups  wheat berries
  • 2 1/2  cups  chopped English cucumber
  • 2/3  cup  thinly sliced green onions
  • 1 1/2  cups  loosely packed chopped arugula
  • 6  tablespoons  minced fresh flat-leaf parsley
  • 1  pint grape tomatoes, halved
  • 1  tablespoon  grated lemon rind
  • 3  tablespoons  fresh lemon juice
  • 1  teaspoon  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  sugar
  • 2  tablespoons  extra-virgin olive oil
  • 3/4  cup  (3 ounces) crumbled goat cheese


1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.

2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).

3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.

Roasted Garlic Zucchini and Tomatoes394221


  • 2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
  • 2 cups quartered ripe tomatoes
  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  3. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Courtesy of:

Veggie Venture

My Recipes

All Recipes

Special Ingredient: Strawberries! Tonight, Every Course is Filled with the Sweet Fruit!

Spring Strawberry Spinach Salad


  • 1 bunch spinach, rinsed
  • 10 large strawberries, sliced
  • Spring Strawberry Spinach Salad Recipe1/2 cup white sugar
  • 1 teaspoon salt
  • 1/3 cup white wine vinegar
  • 1 cup vegetable oil
  • 1 tablespoon poppy seeds


  1. In a large bowl, mix the spinach and strawberries.
  2. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Strawberry Balsamic Chicken


  • 4 (8 ounce) containers strawberry yogurt
  • 1/2 cup balsamic vinegar
  • Strawberry Balsamic Chicken Recipe1 tablespoon white sugar
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 4 large strawberries
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced fresh mint leaves
  • 1 tablespoon balsamic vinegar (optional)


  1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
  2. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
  3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
  4. Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

Strawberry Torte


  • 11 ounces cream cheese, softened
  • 3/4 cup white sugar
  • Strawberry Torte Recipe2 teaspoons vanilla extract
  • 1 pint heavy whipping cream
  • 2 (12 ounce) packages ladyfinger cookies
  • 1 (16 ounce) package frozen strawberries
  • 1 tablespoon cornstarch


  1. Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
  2. Whip cream cheese, sugar, and vanilla together.
  3. In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  4. Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
  5. Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

Family Friendly Valentine’s Day Dinner

Can’t find a sitter for the kids this Valentine’s Day?  This dinner is sure to please both the kids and your significant other.

Spinach Salad with Cranberries & Pine Nuts


2 tablespoons fresh orange juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
6 ounce package Baby Spinach Leaves, rinsed
2 tablespoons dried cranberries
3 tablespoons pine nuts, toasted


Make the dressing ingredients by whisking together in a small bowl the orange juice, balsamic vinegar, Dijon mustard, extra-virgin olive oil, salt and pepper. Set aside.

Put baby spinach in a large bowl.  Wait until the last minute to pour dressing over, tossing lightly before serving.  Sprinkle with dried cranberries and toasted pine nuts….   absolutely delicious!

Grilled Raspberry Chicken

Ingredients sh0713_chicken_med

  • 6 boneless, skinless chicken breasts
  • 1/2 cup frozen raspberries, thawed (recommended: Dole)
  • 1 cup raspberry vinaigrette (recommended: Annie’s)
  • 1/4 cup raspberry vodka, optional
  • 1/4 cup finely chopped fresh mint leaves
  • Fresh mint sprigs, for garnish
  • Fresh raspberries, for garnish


Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.

Preheat grill to medium-high and oil the grates.

Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.

Chocolate Mousse


  • 2 cups chilled heavy cream
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • Garnish: lightly sweetened whipped cream


Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Courtesy of:

Fine Dinings

Food Network


Chipotle Shrimp Taco with Avocado Salsa Verde



Avocado Salsa:

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges


Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Serve this with..

Snow Pea, Scallion, and Radish Salad


  • 2 cups (about 8-ounces) snow peas, trimmed and rinsed
  • 3 scallions (green and white portions), thinly sliced
  • 4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
  • 1/4 cup seasoned rice wine vinegar
  • 1 tablespoon walnut oil


Place snow peas in a bowl and cover with boiling hot water. After 2 minutes, strain and shock in an ice bath. When cool, strain. Cut snow peas on the diagonal into 1/2-inch diamond shapes, discarding end pieces.

In a medium-sized bowl, combine snow peas, scallions and radishes. In a separate bowl, whisk together vinegar and oil. Pour over vegetable mixture and serve.

For dessert..

Pina Colada Pie



  • 3/4 cup pineapple-coconut nectar (recommended: Kern’s)
  • 1 cup light coconut milk (recommended: Thai Kitchen)
  • 1 1/2 teaspoons rum extract, divided
  • 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jell-O)
  • 1 cup shredded coconut meat
  • 8 ounces whipped topping, divided
  • 1 (9-inch) pie crust, baked (recommended: Marie Callender’s)
  • 1/4 cup shredded coconut meat, toasted, for garnish


In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.

Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.

Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

(Recipes courtesy of

Coupons for this meal:

$1 off any Filippo Berio Olive Oil 17oz or larger

$1 off DeLallo Extra Virgin Olive Oil

$.75 off 2 items Lucky Leaf Pie Filling

Chicken Fingers on a Stick


Breaded chicken is a good bet for finicky eaters, and this variation, grilled and served on a skewer, makes it even more appealing to kids. Add your child’s favorite dipping sauce, and there might not be any left for the adults!


4 boneless, skinless chicken breast halves, pounded 1/2 to 3/4 inch thick
Salt and pepper
24 (10-inch) bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or vegetable oil
2 tablespoons barbecue sauce
1 1/4 cups plain dried bread crumbs

1. Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper. Fold the chicken strips slightly and weave them onto the skewers.

2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot — about 10 to 15 minutes.

3. In a small bowl, stir together the oil and the barbecue sauce. Spread the bread crumbs on a sheet of waxed paper. Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.

4. Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.

5. Serve with the dipping sauce of your choice. Serves 6 to 8.

Peanut Butter, Banana, and Berry Salad


A quick-to-mix peanut butter dressing makes the perfect complement to this whimsical combination of greens, bananas, and berries.


2 medium bananas, sliced
2 tablespoons lemon juice
2 cups shredded romaine lettuce
1 cup sliced strawberries or raspberries
1/4 cup chopped peanuts
2 tablespoons creamy peanut butter
1 tablespoon honey
1/2 cup low-fat vanilla or plain yogurt
2 tablespoons orange juice

1. Combine all the dressing ingredients in a blender and process the mixture until smooth.

2. In a small glass bowl, gently toss the banana slices in the lemon juice to keep the fruit from browning.

3. Divide the lettuce among four serving dishes and then top it with the bananas and berries. Drizzle peanut dressing over each salad and garnish with chopped peanuts. Serves 4.

Nutritional Information Per serving (1/4 of the recipe): 214 Calories, 7g Protein (14% dv), 30g Carbohydrates (10% dv), 10g Total Fat (15% dv), 8mg Cholesterol (0% dv), 2g Saturated Fat (10% dv), 86mg Sodium (4% dv), Vitamin A (34% DV), Vitamin C (63% DV), Vitamin K (38% DV), Calcium (8% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fresh Fruit Fondue with Chocolate Sauce


This sweet dessert is quick and easy to assemble, and everyone will enjoy skewering their own selection of fruits and dipping them into the melted chocolate.


Chocolate Sauce
12 ounces semisweet chocolate chips
2/3 cup heavy cream
Fruit Dippers
1 pint fresh strawberries, washed and hulled
1 cup fresh pineapple, cut into chunks
2 bananas, cut into chunks
2 cups store-bought angel food cake in 1-inch chunks

1. Spear fresh strawberries, pineapple, bananas, and cake with fondue forks or skewers and dip them into the warm chocolate sauce. Serves 6 to 8.

Coupons as of 7/27:

$1 off any one Organic Valley Heavy Whipping Cream

$1 off Old Orchard Juice