A Memorial Day Meal

I was gong to default to brats and sauerkraut for our Memorial Day cook out, but as much as I love brats and sauerkraut...I decided to do something a little bit healthier this year...

I marinated a couple chicken breasts in low fat plain yogurt with salt, pepper and 6-8 chopped up cloves of garlic for 5-6 hours in the frige...

Making and reserving some extra marinade on the side to use as a sauce with dinner.

After a bit on the grill, the chicken was very moist and flavorful.

Then, I had been intrigued by a recipe I saw for a watermelon & tomato salad, 

so I decided to make that as well...

Very simple...sliced up heirloom tomatoes, and slices of watermelon.  Drizzled with a vinaigrette of 3 T olive oil and 2 T red wine vinegar.  Sprinkle with salt, pepper and torn basil leaves.

Something very nice and refreshing about the 

sweetness of the watermelon and tartness of the vinegar.

Love that!

And then my go-to  French potato salad recipe from the Barefoot Contessa.

Boil 2 lbs. red potatoes until fork tender...dress with a combination of:

• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil

Toss with 6 Tablespoons of fresh, mixed, chopped herbs...

I like thyme, dill, rosemary, parsley, chives, rosemary, sage and basil.  

But any combo will do...

Add 1/4 cup chopped scallions.  Give  a couple big stirs.

Serve warm or at room temp.  So delicious and more light and flavorful than the old standby.

All this healthy eating so we could indulge in this...

Home-made brownies with pecans and vanilla ice cream!

We can't be ALL good!!