Three quick recipes to ignite your Fourth of July barbecue

For Fourth of July summer fun, here are three quick, healthy, and delicious recipes.

My first recipe is for my Watermelon Salsa. For our family BBQs, rather than the typical tomato salsa, we use refreshing watermelon. Besides its fresh taste, it takes less than five minutes to prepare. You will love the vibrant pink color and dipping the savory tortilla chips into this sweet salsa!

For the main course, fire up the grill! This Grilled Lemon Chicken with Rosemary is easy and delicious. My children always ask for seconds! Let your kids squeeze the lemon juice onto the chicken while preparing and make it rain lemon juice. This light chicken dish accompanies any grilled veggie side or salad.

In keeping with the easy theme, I have included my four-Ingredient Gluten-Free Peanut Butter Cookie for dessert. My kiddos cannot wait to help bake and then eat them!

Watermelon Salsa


  • ½ cup watermelon, chopped
  • ½ cup red onion, diced
  • 1 avocado, peeled and chopped
  • 1 lime, fresh squeezed juice
  • 1 Tbsp. fresh basil, shredded
  • Salt and pepper to taste


Combine all ingredients into a bowl.


Serve alongside tortilla chips.

Grilled Lemon Chicken


Serves 4

  • 4 6 oz. chicken breast cutlets
  • 2 lemons, fresh squeezed
  • 1 Tbsp. sea salt
  • 1 Tbsp. pepper, freshly grinded
  • 2 Tbsp. dried rosemary


In a medium size bowl, place all four chicken breasts.

Squeeze the juice of both lemons on the chickens until they are drenched in lemon juice.

Thoroughly sprinkle on salt, pepper and rosemary.

Allow chickens to marinate for at least 15 minutes or as long as one hour.

Grill for 10-12 minutes, flipping chicken over to other side half way through, or until cooked through.

Gluten-Free Peanut Butter Cookie


  • 2 cups crunchy peanut butter
  • ¾ cup white sugar
  • 1 egg
  • 1 tsp. baking soda
  • Baking spray


Preheat oven to 400 degrees.

Combine all ingredients into a mixing bowl until smooth.

Place 1 heaping tablespoon of batter onto greased cookie sheet about 1 inch apart.

With the back of a fork, flatten slightly to about a quarter of an inch thick.

Bake cookies for 10-13 minutes or until cookies appear golden brown around the edges.

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