I hope I caught you before your weekend grocery shopping! Chef Kimber has offered up quite a boo-fay of eats! Happy Memorial Day Weekend! Have fun!

Memorial Day Weekend BBQ Menu

Here is a healthy and fun menu for your Memorial Day Celebration! It’s super easy and full of flavor yet lacking in high calorie foods!

Amazing BBQ Chicken

Grilled Turkey Sliders

Grilled Salmon with Asian BBQ Sauce

Grilled Corn Salad

Green Salad

Watermelon-Mint Agua Fresca

Watermelon- Mint Agua Fresca

Working in batches, puree 18 cups chopped seedless watermelon (from one 10 pound watermelon) in a blender until smooth. Pour into a large bowl and let stand 10 minutes. Skim foam from surface and discard. Set a fine mesh sieve over a large pitcher; line sieve with cheesecloth. Strain puree into pitcher (you should have about 6 cups juice). Add ¾ cup of loosely packed basil leaves. Let steep at room temperature for 1-2 hours. Fill glasses with ice and serve cold. Serves 8

Amazing BBQ Chicken

3-4 pounds of chicken breast halves or leg quarters

Low Carb South Carolina Mustard BBQ Sauce

This sauce is amazing! Marinate your favorite chicken pieces overnight for best flavor – this tenderizes and gives sweet, spicy and tangy mouthwatering chicken! The vinegar will have you questioning what you are doing because it is so strong but know when you are done you and your guests will be asking for
the recipe!

Makes 3 cups
8 T butter
1 onion diced
6-8 garlic cloves sliced
1 cup cider vinegar
1 cup mustard, Dijon or country
½ cup Splenda (can use sugar or brown sugar if not on low carb program)
1/3 cup Soy sauce
¼ cup Worcestershire sauce
1 Tablespoon mesquite steak spice
½ tsp Cayenne pepper or white pepper
Hot sauce to taste,
2 bay leaves


Melt butter and sauté onions 4-5 minutes until translucent. Add garlic and sauté for 1 minute. Add rest of the ingredients and heat through. Simmer for 15-20 minutes stirring occasionally. Let cool and reserve ½ cup for basting. After cooled, toss chicken pieces in marinade and refrigerate for 4 hours or overnight. Pull chicken and let sit at room temperature. Meanwhile start BBQ and grill off indirect heat for 35-45 minutes, baste with reserved sauce about 10 minutes before finished.

Grilled Turkey Sliders

These sliders are moist, flavorful, low in calories and no will know but you! They take no time to make and are fun to eat. Enjoy! Recipes doubles easily!

Total Time: 20 min

Prep: 10 min

Cook: 10 min

Yield: 12 sliders


1 1/4 pounds ground turkey (not lean)

1/4 cup part-skim ricotta cheese

1 tablespoon Dijon mustard

2 garlic cloves, finely minced

2 tablespoons chopped fresh basil

Kosher salt and freshly ground black pepper

Olive oil, for greasing grill grates

12 whole wheat dinner rolls, sliced in half

Romaine lettuce, torn into bite-size pieces

Plum tomatoes, sliced


Preheat the grill to medium-high heat.  Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties.  Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on
the warmer rack to toast during the last 3 minutes of grilling.
To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam.

Cook’s Note: Adding the ricotta cheese to the turkey burger mixture helps to keep it moist and flavorful without adding a lot of fat.

Grilled Salmon with Asian BBQ Sauce

Prep Time: 10 min
Cook Time: 25 min
Level: Easy
Serves: 4 servings


1 tablespoon canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon minced green onion

1 teaspoon red pepper flakes

1/2 cup orange juice

3/4 cup low sodium soy sauce

3 tablespoons Spenda (or honey)

2 teaspoon sesame oil

4 (8-ounce) salmon steaks, 1-inch thick

Salt and freshly ground black pepper

Vegetable oil, for brushing

3 cups baby spinach


Heat a medium size saucepan, over medium heat.

Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the
remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.

Preheat grill to medium-high heat.

Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt.

Grilled Corn Salad

Try this salad instead of a high calorie potato salad! It takes less time to make, it’s colorful and so flavorful, your guests will be raving about it! Its sweet, spicy and tangy! Try it – you will be so
happy you did!

Total Time: 25 min

Prep: 15 min
Inactive: 5 min
Cook: 7 min
Yield: 6 servings
Level: Easy


6 ears fresh corn, husked with silks removed
2 tablespoons canola
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
½ cup basil leaves, thinly sliced (chiffinode)
2 cups packed arugula

Lemon Dressing:
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Lawry’s seasoned salt


Preheat grill or broiler to medium heat.

Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, basil and arugula.

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Lawry’s seasoned salt, to taste.

Toss the salad with the dressing and serve at room temperature.

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