The picture of this looks delicious and certainly easy! Even though it's 30 degrees, hot and humid today, I'm posting a roast chicken recipe. It could be done in a pan on the barbecue, come to think of it. Saves heating up the kitchen. Wish I had a barbecue! :) Lemon Garlic Chicken 1 package of chicken thighs & drumsticks (4 thighs & 4 drumsticks) 3 lemons 15 cloves of garlic, peeled Salt & pepper to taste 2 tablespoons fresh thyme leaves Preheat oven to 375 degrees F. In a bowl, add the chicken pieces. Slice the lemons in half and juice them. Add the juice and the lemon rinds to the bowl, along with the garlic, salt, pepper, and thyme. Mix well with your hands, then dump this all in a large baking dish. Bake the chicken for 40-45 minutes, basting every 10 minutes. When the skin gets crispy and the meat is cooked through, it is done.

This looks delicious. Making the remoulade with yogurt instead of mayonnaise cuts the calories by more than half. Shrimp Remoulade (Martha Stewart Living) 1 1/4 lb medium shrimp (about 40) shells on 1 1/2 cup reduced fat (2%) plain Greek yogurt 3 scallions, chopped 2 tbsp stone-ground mustard 2 tbsp ketchup 2 tbsp brine-packed capers, drained, rinsed and chopped 1 tbsp fresh lemon juice 3/4 tsp minced garlic cloves cayenne pepper, to taste 1 small head Bibb lettuce, torn lemon wedges for garnish Prepare an ice-water bath. Bring a stockpot of water to a boil. Reduce heat to low. Add shrimp and poach until just cooked through, about 2 minutes. Transfer to ice-water bath. Let stand until cool. Drain. peel and devein shrimp and refrigerate. Meanwhile, stir together yogurt, scallions, mustard, ketchup, capers, lemon juice, garlic and cayenne. Toss shrimp in remoulade to coat; refrigerate 30 minutes. Divide lettuce among 4 plates and top with shrimp. Garnish with lemon wedeges.

There were some watermelon recipes in the paper, and this one caught my eye. Carrot, Pistachio and Watermelon Salad This salad contains olive oil, which helps boos the effect of the lycopene in the watermelon. 1/2 cup blueberry vinegar, or 1/4 cup blueberry juice and 1/4 cup red wine vinegar 1 tsp dried Italian herb blend 1 tsp cracked pepper or to taste 1 tsp honey 1/2 cup extra-virgin olive oil 4 cups shredded carrots 4 cups small-cubed seedless watermelon 1 cup chopped pistachio nuts (shelled, roasted and salted) In a bowl, whisk together blueberry vinegar, Italian herb blend, pepper and honey. Whisk olive oil into mixture in a low stream until thickened. In a shallow bowl or deep serving platter, layer shredded carrots, watermelon and pistachios. Pour dressing over and serve immediately.

Wow that pizza will be rich......but I'm game to help you with it!! Grilled Greek Chicken Salad (Recipe.com) 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total) 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 2 cloves garlic,minced 1/4 teaspoon ground black pepper 3 medium cucumbers, seeded and coarsely chopped 2 medium red and/or yellow tomatoes, coarsely chopped 1/2 cup sliced red onion Mixed salad greens (optional) 1/3 cup bottled reduced-calorie creamy cucumber salad dressing 1/2 cup crumbled feta cheese (2 ounces) 1/4 cup pitted kalamata olives or ripe olives 1 Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine lemon juice, oil, oregano, garlic, and pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. 2 Meanwhile, in a medium bowl, toss together cucumbers, tomatoes, and red onion. 3 Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once. 4 Transfer chicken to a cutting board; cut into bite-size pieces. Toss with cucumber mixture. If desired, serve on salad greens. Drizzle salad dressing over. Sprinkle with feta cheese and olives. Makes 4 servings.