Time to feel the cool grass between your toes, smell the charcoal in the air and gather friends and family for outdoor feasts, because Monday, May 25, is Memorial Day.
To celebrate the unofficial start of summer, we’ve pulled together some of our favorite warm weather recipes. Happy cooking!
Breakfast: Get your Memorial Day started right with this Patriotic Parfait.
Ingredients:
- 2 c. fat-free Greek yogurt
- 2 c. sliced strawberries
- 1 c. blueberries
- 1 large sliced banana
- 1 ½ c. granola (optional)
- 4 clear cups, tall enough to hold layers of fruits, yogurt & granola
Instructions:
- Slice or dice strawberries and banana
- Measure the granola and divide into the cups. 1/3 c. per clear cup
- Measure the yogurt and divide into the cups. ¼ c. per clear cup
- Layer ¼ c. strawberries on top of the yogurt layer
- Layer ¼ of the large banana on top of the strawberries
- Put another ¼ c. yogurt on top of the strawberries
- Put 1/8 c. blueberries on top of the yogurt layer
- Continue layering ingredients until the cup is full, then sprinkle remaining granola on top.
Source: QualityCateringForKids.com
Lunch: You’ll definitely want to gather friends for a picnic with these Chicken Caesar Pitas.
Ingredients
- 3 tbsp. olive oil
- 0.75 lb. chicken-breast tenders
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. fresh lemon juice
- 1 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. anchovy paste (optional)
- 1 clove garlic
- 4 whole wheat pitas
- 1 heart romaine lettuce
- 0.25 c. fresh basil leaves
- 0.25 c. shredded Parmesan cheese
- 1 c. grape tomatoes
Instructions
- Heat ridged grill pan on medium-high until hot. Lightly brush with olive oil. Sprinkle chicken tenders with 1/8 teaspoon each salt and freshly ground black pepper. Cook 6 to 7 minutes or until meat is browned and just loses its pink color throughout, turning once.
- Transfer chicken to cutting board and let cool completely. While chicken cools, in large bowl, with wire whisk stir lemon juice, vinegar, mustard, 1/8 teaspoon each salt and freshly ground black pepper, and anchovy paste, if using, until well mixed. While whisking, add oil in slow, steady stream until incorporated.
- Rub cut sides of garlic all over insides of pitas; discard garlic. Microwave pitas on High 15 seconds.
- Cut chicken into 1-inch pieces. In bowl with dressing, combine lettuce, basil, Parmesan, tomatoes, and chicken, tossing to coat. Divide mixture among pitas.
Source: www.delish.com
Dinner: Get that grill fired up and enjoy this Simple Rosemary Lemon Marinade and Grilled Chicken.
Ingredients
- 4 to 5 pounds boneless skinless chicken breast, washed and trimmed
- ½ cup fresh rosemary
- 2 large lemons (zested and juiced), about 2 tablespoons zest and ½ cup juice
- 3 garlic cloves, smashed
- ¼ cup extra virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon pepper
Instructions
- Add rosemary, lemon juice and zest, garlic, olive oil, salt and pepper to your food processor. Process until smooth. Marinade makes approximately 1 cup.
- Place chicken in a 1 gallon re-sealable bag, add ¾ cup marinade and seal bag. Rub the chicken with the marinade to make sure it is covering all of the chicken. Place the chicken in the refrigerator overnight. Turn the chicken occasionally.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. After turning the chicken, use the remaining ¼ cup of marinade to baste the cooked chicken. Transfer the chicken to serving plates. Serve with a wedge of lemon. Enjoy!
Source: www.yummly.com
