Memorial Day Eats
Memorial day……we celebrate memorial day to honor the men and women who died while serving in our military. A HUGE thank you to those families of fallen soldiers as well as the men and women and their families serving in the military today. Thank you thank you thank you!
Also, memorial day happens to be the “unofficial” begin to summer. Yes, it is already hot and humid down here in the south and our peaches and tomatoes and corn are already in season. So, we are going to start off the summer with a light, delicious, healthy meal that your guests will rave about for weeks. They might even want you to host the next big summer party……..4th of July!
The Spread:
BBQ Cheddar Chicken Burgers
Tomato Pie
Grilled Corn with
Light Peach Cobbler
Messy BBQ Cheddar Chicken Burgers:
1 lb. of ground chicken breast
1/2 cup of bbq sauce (this helps keep it moist)
1/4 onion, chopped
3 cups of fat free cheddar cheese, shredded
Heat oven to 350. Mix all ingredients together in a large bowl. Spray a cookie sheet with cooking spray or olive oil and place burgers onto sheet. Cook for about 20 minutes and then you will pull the burgers out and flip them. Continue cooking for another 10-15 minutes or until done in your oven. Serve with tomato slice and spinach on top of a whole wheat (low cal) bun.
Tomato Pie:
4 homegrown tomatoes, sliced 1 inch thick
10 fresh basil leaves, chopped
1/2 cup green onion, diced
1 (9 inch) deep dish pie shell (reduced fat)
1 cut park skim mozzarella
1 cup reduced fat cheddar, shredded
1/2 cup olive oil mayonnaise
pepper to taste
Preheat Oven to 350. Sprinkle tomatoes with salt and place sliced tomatoes in a colander in sink to allow the water to drain out of the tomatoes.
Layer the tomato, basil, and green onion in pie shell. Season with pepper. Combine cheeses and mayo together in separate bowl. Spread mixture on top of tomatoes and bake for 30 minutes or until lightly browned on top. Enjoy this simple southern treat!
Chipolte Grilled Corn:
4 ears corn, still in their husks
4 Tbsp smart balance butter, softened
1 tsp chipolte powder
Heat your grill to about 550 F. Put the corn on the grill still in the husks. Cook for about 20 minutes, turning occasionally to make sure each side is in direct heat. While the corn is cooking, mix the chipolte powder and butter together. If you don’t like spicy, use any other herbs or spice in place of the chipolte. Remove corn from grill and let cool for about 5 minutes. Then, (using a towel or hot pad) remove the husks and silk from the corn. Rub the corn with the chipolte butter.
Light Peach Cobbler:
6 fresh peaches, sliced and pitted
6 Tbsp granulated sugar
1 Tbsp cornstarch
1 tsp fresh lemon juice
1/2 tsp cinnamon
1 cup all purpose flour (you can try whole wheat flour, I never have so I am not sure how it would turn out)
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbsp smart balance butter
1/2 cup skim milk
Preheat oven to 375°F. In a large saucepan, combine peaches, 1/3 cup of the sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon. Toss to coat peaches. Set pan over medium heat and bring to a boil.
Cook for about 1 minute until mixture thickens. Remove from heat and transfer mixture to an 8-inch square baking pan. To make the topping, in a large bowl, combine flour, remaining tablespoon of sugar, baking powder and salt. Work in butter with a fork until mixture looks like crumbs. Add milk and stir until flour mixture is evenly moistened. Drop 8 tablespoons of topping mixture onto peach mixture.
Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Serves 8 with about 150 calories per serving.
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