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2015 Jul

Plan a Summer Cookout

Some of my favorite summer memories were times when my dad brought out the charcoal grill and cooked up perfect steaks and potatoes. We’d put on music and enjoy family time, waiting eagerly for the food to be ready so we could dig in. Most importantly, we were spending quality time together.

With summer vacation winding down and the new school year looming, how about celebrating summer’s last moments with a family barbecue? Create lasting memories for your family with these tempting grill-ready recipes. When you’re done, don’t put the fire out just yet—it’s perfect for making s’mores!

Yogurt Chicken Kabobs

1 lb. boneless, skinless chicken breasts

1 lg. green bell pepper, chopped into 1-inch pieces

1/2 lg. red onion, chopped into 1-inch pieces

1 cup plain Greek yogurt

5 t. all-purpose seasoning

2 T. lemon juice

• Cut chicken into 1 1/2-inch pieces and place in a large plastic zipper bag with the green pepper and onion. Add the Greek yogurt, all-purpose Seasoning, and lemon juice to the bag. Seal the bag, and toss ingredients, coating all chicken pieces with the yogurt.

• Place bag in the refrigerator for at least 2 hours, occasionally tossing the bag to re-coat the chicken.

• Heat a grill or grill pan to medium-high. Place marinated chicken pieces, red onion, and green bell pepper pieces on skewers, alternating the pieces.

• Grill the kabobs for 10 to 15 minutes, searing on all sides. (The chicken’s internal temperature should reach at least 165 degrees).


Chipotle Shrimp Tacos


1/2 lb. shelled and deveined medium shrimp (20-24)

1 t. olive oil

1 t. chipotle powder

1/2 t. garlic powder

¼ t. sea salt


1 ripe avocado

1 T. lime juice

8 corn tortillas

minced fresh cilantro, for topping

cheese, for topping

• An hour before grilling, soak 6 wooden skewers in water. In a bowl, toss shrimp with olive oil, chipotle powder, garlic powder, and sea salt. Cover and refrigerate until ready to grill.

• For grilling, preheat grill to medium-high heat. Thread the chipotle shrimp onto skewers and place on the hot grill. Cook on each side for 1 to 2 minutes. Shrimp should be translucent and have some nice grill marks without being rubbery. Remove from grill and remove from skewers.

• To make avocado topping, cut the avocado in half, remove the pit, and cut the avocado in a grid pattern. Using a spoon, scoop over the avocado into a bowl and toss with lime juice.

• To assemble the tacos, heat the tortillas on the grill for 15 to 30 minutes, just long enough to make them pliable, but not crisp. Top each tortilla with 3 shrimp and a spoonful of avocado, and top with cilantro and cheese.



Dilly Potato Salad

2 lb. small new red potatoes, washed and halved

2 stalks of celery, chopped

1 small red onion, chopped

1/2 cup cornichon pickles, chopped

2 t. whole dill seed, lightly crushed

1 cup mayonnaise or plain low fat yogurt

1 T. Italian parsley, chopped

1 t. black pepper

1 t. sea salt, optional

• Place potatoes in medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Be careful not to overcook or potatoes will be mushy. Drain potatoes and set aside to cool.

• In medium bowl combine remaining ingredients. Add potatoes and stir to coat. Chill thoroughly before serving, at least 1 hour.


Broccoli Slaw

1/2 cup canola or olive oil

1/8 cup apple cider vinegar

2 T. sugar

1 package Simply Organic French Onion Dip Mix

2 cup shredded broccoli stalks (about 6 to 8 stalks)

1/3 cup toasted sunflower seeds

• In a small mixing bowl, blend the oil, vinegar, cane sugar and French Onion Dip Mix.

• Place broccoli and sunflower seeds in a large mixing bowl.

• Toss in liquid dressing mix and chill.


Lavender Lemonade

32 oz. cold water

1/2 cup sweetened powdered lemonade mix

1 cup boiling water

1 T. lavender flowers

• Prepare lemonade by mixing the water with the lemonade mix in a pitcher.

• In a cup or small bowl, pour boiling water over lavender flowers.

• Steep 5 minutes. Strain.

• Add lavender tea to lemonade. Stir well and serve over ice.

Reprinted with permission from Frontier Co-op, which sells many of the ingredients in these recipes. For more information, visit www.frontiercoop.com.

Stephanie Allen

Stephanie Allen is the Content Manager & columnist for Tidewater Family Plus. She is a proud Navy wife and mom, a writer, blogger, success coach, and a volunteer mentor for military spouses. Follow her blog, "Choose Happy," featuring lifestyle, wellness, and career tips for do-it-all moms. 

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