SIMPLE SUMMER DINING

Tip 1: The Opening Act

Show off your skills by making this ultimate guacamole—it’ll cost you less than a third of what you would spend to buy prepared guacamole and taste a lot better. First, set up a table with a large bowl and enough ingredients for eight servings. If there are little ones around, invite them to help you mix the ingredients.

• 3 ripe Hass avocados, peeled, pitted, and cut into 4 slices
• 2 10-oz. cans RO*TEL Mexican diced tomatoes, drained (I prefer these because the blend of spices already in the can saves money and is less work.)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon garlic salt (for those on a salt restricted diet, use a salt substitute, such as Mrs. Dash, Morton, or AlsoSalt.)

Throw all the ingredients into the bowl, and mash them up. Kids love playing with their food, and this is one dish where it won't get them into trouble. For dipping, offer a mix of pita (toasted on the grill), low-fat chips, and even celery sticks for your guests to enjoy your "secret" recipe.

Tip 2: An Intermission salad

Now that the guacamole is done, you can reuse your "barbecue theater" set-up to toss these ingredients together.

• 2 10-oz. bags mixed baby salad greens (buying already washed and mixed salads greens will actually save you money over buying three of four different varieties of lettuces that will have waste)
• 1 seedless cucumber, halved lengthwise, thinly sliced
• 1 medium carrot, peeled, shredded
• 2 pounds red-skinned potatoes, cooked, diced

In a separate bowl, mix up this fresh and inexpensive dressing: it’s healthy and will cost you less than $2.

• 1 14 oz. can of diced tomatoes, drained
• 1/2 cup extra virgin olive oil
• 1/3 cup seasoned rice vinegar
• 1/3 cup chopped fresh basil
• 1/2 teaspoon finely chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Be sure to offer the dressing in a bowl, to allow your guests to add as much—or as little—as they prefer.

Tip 3: The Showstopper

Now it's time for the main course, but this show requires something beyond burgers and hot dogs.

Sloppy Joes
Sloppy joes are a cost-effective crowd pleaser and so simple to make. Here are some really easy ways to get your guests to focus on the fun of creating their perfect joe, while you focus on how inexpensive it was to feed them all.

Cook two pounds of ground sirloin beef in a large skillet over medium-high heat for about 15 minutes or until the beef crumbles and is no longer pink; drain, and then stir in sloppy joe sauce; heat through.

Then set up a building station. Provide corn chips, cheese, sour cream, green onions, guacamole (remember: I already gave you that recipe!), pico de gallo, rice, and beans. Encourage people to create their ultimate nachos. In about 20 minutes you'll have 14 servings.

By making this yourself, you'll be sure to get the perfect blend of spices and flavor—and you'll save at least half off of what it would cost at the local Mexican restaurant for takeout.

Chicken and Fish
First off, buy from the frozen food case (you’ll save at least half on seafood and about a third on chicken), and thaw for 24 hours in your refrigerator before the barbecue.

Thicker fish, like salmon or swordfish, are perfect for grilling. Wrap thinner cuts, like tilapia or trout, in a tent of heavy-duty aluminum foil before putting on the grill.

Right before putting these (or veggies) on the grill, cover them with a light coat of olive oil or PAM cooking spray, then season with kosher salt and fresh ground pepper; this will actually bring out more flavor and add a nice texture to the food.

If you are adding barbecue sauce or another sauce, make sure you brush on with only a minute or two left to cook, to keep the sauce from burning. The reason is that many barbecue sauces contain sugars, which will burn quickly. And even if you're using barbecue sauce or other spices, the braising effect from the oil will seal in the flavor and juices.

Once your fish or chicken is on the grill, turn your attention to keeping the natural juices and flavor in the meat. When grilling turn it only once, which minimizes the juices running off. (An extra tip for burger diehards: resist the urge to press down on the patties with your spatula. This does nothing to speed along the process and makes the juice run out, leaving your burgers dry and tasteless.)