I couldn't resist another grilling menu. If it's going to be a scorcher of a day, bake the potatoes in the morning and warm up in the microwave or on the grill at the last minute.

Spicy Grilled Chops

Ingredients:
4 boneless pork chops, 1/2-inch thick
1/4 cup hot salsa of your choice
2 tablespoons water
2 tablespoons orange marmalade
1/4 teaspoon seasoned salt or Mrs. Dash substitute

In small bowl, combine salsa, water, marmalade and seasoned salt; blend well. Place pork chops in plastic bag or glass dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish and marinate about 1 hour, turning pork chops several times. When ready to grill, remove pork chops from marinade, reserving leftover marinade. Bring marinade just to a boil in a small saucepan and cool. Place chops on grill 4-6 inches over medium-high coals. Grill about 4 minutes per side-or until they reach desired doneness, basting with reserved marinade.

Spicy Potato Wedges

Ingredients:
6 large potatoes
1 egg
1/3 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 tablespoons olive oil

Scrub and slice unpeeled potatoes into wedges. In a small bowl, beat egg and milk. In another bowl, combine flour and seasonings. Dip potato wedges into milk mixture; dust with flour mixture. Place in a single layer on an ungreased baking sheet. Drizzle with oil. Bake at 450 for 20 to 25 minutes or until golden brown and tender.

Grilled Vegetable Salad

Ingredients:
1 cup balsamic or herb vinegar
1 tablespoon olive oil
1 tablespoon water
2 tablespoons shallot, finely chopped
1 teaspoon dried Italian seasoning
1 1/2 teaspoons honey or molasses
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 pound baby carrots
2 red or yellow bell peppers
2 zucchini squash
2 yellow squash
1 large sweet onion

Combine first 8 ingredients in a large bowl; stir well and set aside. Cut vegetables into 1-inch pieces; add to vinegar mixture, tossing to coat. Let stand 30 minutes, stirring occasionally. Remove vegetables with a slotted spoon, reserving vinegar mixture. Place a grilling basket (or foil that you've folded up sides to form a square, and poked holes in the bottom) on grill rack, and cover with grill lid. Grill 15 minutes or until crisp-tender, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight. You can substitute other vegetables, using the same quantities.

Fresh Fruit Salad

Ingredients:
2 crisp, tart-sweet apples, sliced, unpeeled
1 banana, sliced
1 cantaloupe, cut up into one inch cubes
1 kiwi, peeled and sliced
1 cup seedless red grapes
1 can (16 oz) pineapple chunks, drained

Honey-Cream Dressing:
1/4 cup lowfat sour cream
1 cup lowfat cottage cheese, (small curd) creamed
1 cup lowfat vanilla yogurt
2 tbsp. honey
2 tsp. lime juice

Combine sour cream, cottage cheese, and yogurt. Mix will. Blend in honey and lime juice. To make the salad: combine first 5 fruits with a little of the dressing; garnish with slices of kiwi. Serve remaining dressing on the side.

MORE:Serve one of these delicious iced tea coolers!
http://www.oldfashionedliving.com/icedteas.html
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