Summer goes hand-in-hand with backyard barbecues and picnics on the beach. Just the thought of food sizzling on the grill is enough to make your mouth water.But this year, why not forgo the traditional fatty foods in honour of your (and your family’s) health?Instead of filling your plate with hamburgers, hot dogs and too much potato salad, try offering some lighter fare.Here, we’ve compiled a few budget-friendly, heart loving recipes that are simple to make and easy to store. They’re also easily portable, so they make perfect picnic dishes. You still have to wait 30 minutes before getting in the water, but your waistline will definitely thank you.Romaine Salad with Lemon Thyme VinaigretteYou’ll need:1 head romaine lettuce⅓ cup vegetable oil3 tablespoons lemon juice2 teaspoon chopped fresh thyme1 teaspoon Dijon mustard½ teaspoon salt¼ teaspoon each granulated sugar and pepperIn small bowl, whisk together oil, lemon juice, thyme, mustard, salt, sugar and pepper. Cover and refrigerate if making in advance, but be sure to whisk before using.Tear lettuce into bite-size pieces and, in a large bowl, toss romaine with dressing.Grilled CornYou’ll need:4 6 ears of corn, with husk onButterSalt & pepper to tasteAluminum foilYou can soak your ears in a pot of cold water for approximately 20 minutes to provide extra moisture for cooking it will steam inside the foil.Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.Chicken/Shrimp KebabsYou’ll need:Your favourite vegetables but we like...2 packages button mushrooms2 large red onion, sliced in 1 inch chunks2 peppers (orange or yellow), sliced in 1 inch chunks2 zucchinis, cubed4 boneless, skinless chicken breasts, cubed1 lb defrosted shrimpSeasoning saltChipotle powder3 tablespoon olive oil3 garlic cloves, minced and divided8 10 bamboo skewersSoak your skewers in warm water for at least 20 minutes before you use. While they’re soaking...Put the chicken and shrimp (tails on or off your choice!) in a plastic bag with 1 tablespoon of olive oil, 1 minced garlic clove and seasonings. Zip the bag and rub the meat to help marinate. Put aside in the fridge until you need it.In a bowl, toss your vegetables with the remaining olive oil, garlic, seasoning salt, and chipotle. Once they are suitably covered.Alternate the vegetables, chicken, and shrimp when making your kebab. (You’ll probably have left over vegetables, but those will be great for a grilled vegetable and goat cheese salad tomorrow!) Put them in a bag or resealable container and store in fridge or freezer until you’re ready to picnic.Grill kebabs for 4 7 minutes (or until chicken is thoroughly cooked), brushing often with olive oil.Watermelon Basil ChillerYou’ll need:5 cups watermelon, peeled and cubed2 cups waterApproximately 4 tablespoons sugar (depending on the sweetness of the melon)Juice of 3 4 limes4 teaspoon basilHeat the water and sugar in a small saucepan over medium heat. Stir and heat through until sugar is dissolved let cool.Combine watermelon, sugar mixture, limes, and basil in a blender and blend until well combined. Keep stored over ice and garnish with a sprig of mint when serving.(For the grownup version, blend with tequila!)Fresh Fruit Salad & Light Cool WhipYou’ll need:Your favourite fruits, cubed and stored in leak proof containerCool WhipKeep both over ice. Serve in a bowl or plastic cup with a dollop of Cool Whip for the perfect finish to your summer meal!