Stars, Stripes, & Summer Bites

Whether you’re hosting the backyard BBQ, heading to a friend’s cookout, or just planning a relaxing weekend by the pool, I wanted to get this to you a little early so you have time to plan your Fourth of July festivities. This way, you have plenty of time to pick your favorites, shop ahead, and put together a delicious holiday spread.

I’ve rounded up a few of my favorite crowd-pleasers, including protein-packed appetizers and fresh summer sides, as well as light, refreshing drinks perfect for sipping poolside. I hope these recipes make your weekend a little easier (and a whole lot more delicious). Happy Fourth, and thanks for being here!

* Copycat Chick-fil-A Grilled Nuggets

* Elote Chicken Pasta Salad

* Hot Girl Spinach Dip

* Skinny Piña Colada

* Peach Arnold Palmer

Skip the drive-thru this Fourth of July and serve up these juicy copycat Chick-fil-A grilled nuggets at your backyard cookout. Easy to make, packed with protein, and kid-approved, they’re the kind of recipe everyone will reach for.

Prep time: 30 minutes

Cooking time: 15 minutes

Total time: 45 minutes (plus marinating)

Servings: 5-7

Notes: High Protein | Low Carb | Gluten Free | I love serving these with Primal Kitchen Chicken Dippin’ Sauce.

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 1/3 cup dill pickle juice

• 1/4 cup milk or unsweetened almond milk

• 1/4 tsp garlic powder or garlic salt

• 1/4 tsp paprika

• 1/2 tsp salt

• 1 tsp black pepper

• Drizzle of olive oil

1. Trim any excess fat from the chicken and cut it into bite-sized pieces.

2. Place the chicken in a large zip-top bag, bowl, or directly into the pickle juice container. Add the pickle juice and milk, then marinate for at least 30 minutes (or overnight for maximum flavor).

3. Remove the chicken from the marinade and pat it completely dry with paper towels.

4. In a large bowl, toss the chicken with the garlic powder, paprika, salt, and pepper until evenly coated.

5. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through.

6. Serve immediately with your favorite dipping sauce.

Everything you love about Mexican street corn, turned into a protein-packed pasta salad. This creamy, flavorful dish is loaded with grilled chicken, sweet fire-roasted corn, Cotija cheese, fresh cilantro, and a zesty chili-lime dressing. A guaranteed crowd-pleaser for your Fourth of July table.

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes

Servings: 6-8

Notes: Higher Protein | Under 30 Minute Meals | Can be gluten-free if using gluten-free pasta. Store in an airtight container in the refrigerator for up to 4 days.

Base

• 1 (16 oz) box rotini pasta (I used Jovial)

• 4 cups fire-roasted corn

• 3 cups grilled chicken, chopped

• 1 red onion, finely diced

• 1/4 cup diced jalapeños (or more, if you like extra heat)

• 3/4 cup fresh cilantro, chopped

• 1 cup crumbled Cotija cheese

Creamy Chili-Lime Dressing

• 1/2 cup plain Greek yogurt

• 1/2 cup mayonnaise

• 2 tbsp olive oil

• 1 tbsp water

• 2 lime juiced, plus more to taste

• 2 tsp chili powder

• 3/4 tsp garlic powder

• 1/2 tsp ground cumin

• 1 tsp salt, or to taste

• 1 tsp pepper, or to taste

• 1-2 tsp honey or maple syrup (optional; to balance acidity)

For Serving: extra Cotija cheese, Tajín

1. Cook the pasta according to the package directions. Drain, rinse under cold water, and let cool completely.

2. In a large bowl, combine the cooled pasta, fire-roasted corn, grilled chicken, red onion, jalapeños, cilantro, and Cotija cheese.

3. In a small bowl, whisk together the Greek yogurt, mayonnaise, olive oil, water, lime juice, chili powder, garlic powder, cumin, salt, pepper, and honey or maple syrup until smooth. Taste and adjust the lime, spice, or sweetness as needed. If the dressing is too thick, whisk in another splash of water.

4. Pour the dressing over the pasta salad and toss until everything is evenly coated.

5. Garnish with extra Cotija cheese and a generous sprinkle of Tajín before serving.

Fireworks are great, but showing up with this Hot Girl Spinach Dip might just steal the show. Creamy, cheesy, packed with protein, and guaranteed to disappear before the burgers hit the grill.

Prep time: 5 minutes

Cooking time: 5 minutes

Total time: 10 minutes

Servings: 5-6

Notes: High Protein | Low Carb | High Fiber | Gluten Free | Vegetarian | Under 20 Minute Meals

• 2 cups cottage cheese

• 1/2 cup frozen spinach, heated and thoroughly drained

• 1 (14 oz) can artichoke hearts, drained

• 1/2 cup grated Parmesan cheese

• 1 tbsp extra virgin olive oil

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3/4 cup shredded mozzarella cheese

1. Preheat your oven to broil.

2. Add the cottage cheese, spinach, artichoke hearts, Parmesan, olive oil, garlic powder, salt, and pepper to a blender or food processor. Blend until smooth, or pulse a few times if you prefer a chunkier dip.

3. Transfer the mixture to a small oven-safe baking dish and spread it into an even layer. Top evenly with the shredded mozzarella.

4. Broil for 3-5 minutes, or until the cheese is melted, bubbly, and lightly golden. Keep a close eye on it to prevent burning.

5. Serve warm with tortilla chips, crackers, toasted bread, pita chips, or fresh veggies like carrots, cucumbers, celery, or bell peppers.

Cool off with the drink that tastes like a tropical vacation. This Skinny Piña Colada is my lighter take on the classic, made with no added sugar, blended with real pineapple, and perfect for sipping poolside or celebrating the Fourth of July. I’ve been making this recipe for many years, and it’s still one of my all-time summer favorites.