Diet BBQ Part Dux( Memorial Day BBQ for 6 under $20...and under 10 grams of fat!)

Good thing the world didn't end or you would not have the chance to try my recipes ...now heres a BBQ to Diet for! It was a hard trying to come up with some recipes that combined would still keep with the guidelines I set out in the previous blog...BUT I did it!!! And the trial run this past Sunday with my good friends "crazypants"Jen Fitzgerald and "Bevans" proved a success!
  So heres whats on the menu...Brandy Mandarian BBQ Chicken, Salt and Vinegar Dill Potato Salad, Fresh Corn and a Watermelon Mint Greek Salad...all highlighting the seasons fresh herbs and flavors and saving you big time on the calories so you can enjoy some yummy Lemon Mint Julieups!
The best surprise of all however, is you can do this complete BBQ for 6 people at about $20 bucks!!!This week I got everything at Market Basket...split chicken breast were $2.21 each!! I bought 3 and some delicious buttery potatos for $2.99 a bag and corn $1.99 for 5 ears...and then the watermelon was only $1.70. Add in the little  incidentals and it came to just over twenty dollars!!
Everything can be prepped the night before so you can seriously relax! In fact I would even encourage you to prepare these dishes the day before allowing everything to marry together and really develope the flavors....So lets get started!
Orange and Brandy BBQ Chicken
3 split Chicken Breasts(washed and pat dry)
1/2 cup Orange Marmalade                        1tsp red chili sauce
1/2 cup BBQ sauce                                     1tsp soy sauce
1 nip of Brandy
In bowl comnine all ingredients...except chicken. Reserve 1/2 cup of sauce and place chicken in a baking dish and cover chicken with the sauce chill in fridge over night(minimum 2 hours) and when ready to grill cook till white all the way through and top with reserved sauce just before serving.

Salt and Vinegar Dilled Potatos
12 medium/small butter potatos               1/4cup scallions diced
fresh dill                                                   1tbsp olive oil
1tbsp MALT vinegar                             salt and pepper to taste
 Boil potatos until can be pierced easily with a fork. While warm quarter the potatos then add scallions and fresh chopped dill toss with olive oil vinegar and season with salt and pepper..then cover and chill in fridge till ready to serve.*by tossing everything together while warm it allow all the flavors from the dill to open up

Watermelon Greek Salad
2cups watermelon diced                        1/4 cup red onion sliced fine
1/4cup kalamata olives                           juice from one lime
1/2 cup fresh mint diced                        1/4 cup low fat feta
In a bowl comine the red onion and lime juice and allow to marinate min. one hour. Season with a little sea salt and pepper. When ready to serve layer watermelon mint olives and feta and at the last minute toss with the red onions and lime juice

*Fresh Corn(grill or boil your choice)