Summer Dinners on the Grill
By Brenda Hyde

A weekend dinner on the grill can be relaxing because you can visit
with family and company while you cook. This is a light meal that can
be served for a casual dinner. The dessert is one I've had many times
at my mother-in-laws. It's pretty much empty calories, but low fat,
and the kids love it too. You can substitute fresh fruit for the
dessert if you wish. A nice cold watermelon is always a great choice!
You can also serve rolls or a nice crusty bread with this menu.

Spicy Gazpacho

Ingredients:
1/2 cup chopped green bell pepper
2 tablespoons chopped onion
1 tablespoon jalapeno, minced
1 tablespoon wine or herb vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon tobasco
2 small or one large garlic clove, minced
3 fresh ripe tomatoes
3/4 cup tomato juice
1 1/4 cups cucumbers, peeled and chopped

Place 1 cup of the cucumber and next 10 ingredients in blender or food
processor and blend, leaving it chunky. Pour into bowl. Stir in tomato
juice. Cover and chill. Serve topped with remaining diced cucumber.
Makes 4 servings, but is easily doubled. Plus, if you are using this
for a before dinner soup you really don't need a large bowl each. I
also love cilantro, with can be minced and added at the end with the
cucumber.

Italian Style Grilled Chicken

Ingredients:
8 ounces tomato sauce
3 tablespoons fresh lemon juice
2 cloves garlic, minced, divided
3 Tablespoons chopped fresh basil
1 1/2 teaspoons grated lemon peel
1 teaspoon olive or vegetable oil
3 pounds boneless skinless chicken breasts

In a small saucepan, combine tomato sauce, lemon juice and half of the
garlic. Mix well. Bring to a boil over high heat. Reduce heat to
medium; simmer, stirring occasionally, for 15 minutes. Remove from
heat and cool, then add the basil and set aside. While sauce is
simmering, in a small bowl, combine the remaining garlic, lemon peel,
and oil. Mix well. Place chicken in a glass or ceramic dish and rub
with lemon peel mixture. Cover dish with plastic wrap and chill for
about 30 minutes.

Preheat the grill. Place the chicken on the grill and cook for 8
minutes per side. Brush with the sauce and continue grilling for 4 to
5 minutes per side or until juices run clear when chicken is pierced
with the tip of a knife. This is only 5 grams of fat per serving and
408 calories. If you don't have fresh basil, you can add either fresh
oregano in it's place or dried, but use half as much if it's dried.

Three Bean Salad

Ingredients:
2 cups cut green beans-cooked fresh, or canned
1 1/2 cups canned garbanzo beans
2 cups canned kidney beans
2 tablespoons minced red onion
3/4 cup lowfat or fat free Italian salad dressing

Drain and rinse the canned beans. Toss together the other ingredients
and season with salt and pepper to taste. Toss again and refrigerate
several hours. Toss right before serving. Serves 6

Banana Pineapple Pudding Treat

Ingredients:
20 2 1/2 inch chocolate graham crackers
2 small boxes banana instant pudding mix, sugar-free
1 1/3 cups non-fat dry milk powder
2 cups crushed pineapple, packed in fruit juice, undrained
1 cup water
2 cups sliced bananas(2 medium)
1 cup light frozen whipped topping
1 teaspoon coconut extract
2 tablespoons flaked coconut
2 tablespoons pecans -- chopped (1/2 oz.)

Evenly arrange 9 of the graham crackers in a 9"x9" cake pan. In a
large bowl, combine 1 box of dry pudding mix, 2/3 cups of dry milk
powder, 1 cup undrained pineapple, and 1/2 cup water. Mix well using
wire whisk. Spread pudding mixture evenly over crackers. Evenly
arrange banana slices over the pudding mixture. Arrange 9 graham
crackers over bananas. In the same bowl, combine remaining package of
dry pudding mix, remaining 2/3 cup of dry milk powder, remaining 1 cup
of undrained pineapple, and remaining 1/2 cup of water. Mix well with
the whisk. Blend in the thawed whipped topping and the coconut
extract. Spread mixture evenly over crackers. Crush remaining 2 graham
crackers and evenly sprinkle crumbs over pudding mix. Sprinkle coconut
and pecans over top. Cover and refrigerate at least two hours before
serving. Notes-You can use vanilla pudding, and plain graham crackers
if you wish.