New Labor Day Tradition

Hope you had a great Labor Day. I tried something new this year. I made a new dinner from top to bottom. I found some recipes on Weight Watchers and used them as “guidelines” to create a nice meal. This I what I made:
Tropical Chicken with Sweet Potato Fries:

I did a marinated “Tropical Chicken” with sweet potato fries.
Ingredients for marinate:
6 Tbsp fresh lime juice
3 Tbsp ginger paste (found in the produce section)
¼ cup apricot preserves
6 Tbsp of soy sauce
I marinated a whole cut up chicken for 12 hours before grilling. Yum!!! Frozen sweet potato fries baked in oven per directions on the package.

Then I made Chili-Lime Corn:
I had some frozen halves so I thawed them and brush them with:
2 Tbsp fresh lime juice
1 Tbsp lime zest
1 Tbsp chili powder
Salt to taste

Once on the grill I place them on the outside of the fire until they were warm then moved them onto the fire so that I could lightly char the corn along with fresh jalapenos from the garden.
With chips I made a dip which was nice with fresh veggie tray as well:

Black Bean Dip:
15 oz. canned black beans, rinsed and drained
1 cup of Cilantro loosely packed. Very important you use fresh Cilantro.
½ cup Greek plain yogurt
½ Chipotle salsa
1 tsp. cumin
Salt and chili powder to taste. Pulse in food processor until at desired consistency then garnish w/Cilantro. Be sure to refrigerate because this dip is fresh and will only last 24 hours.

And for desert I followed the recipe except I added walnuts:
Berry Mixed Crumble:
2 cups blueberries
2 cups raspberries
¾ c. all-purpose flour
2/3 cup unpacked light brown sugar
¼ lb. of butter, melted
¼ cup chopped walnuts

Preheat oven to 350 degrees. Rinse berries and set aside. In another bowl combine flour and sugar. Remove about 2 Tbsp of the flour mixture to gently toss with the berries. Place in an 8” pan
Topping add melted butter and remaining flour mixture, combine well. Crumble little bits of topping all over top of berries. Bake until it starts to bubble. I cooked mine for 35 minutes, removed from oven and cooled to room temperature. Served warm with a then slice of sharp cheddar cheese.
If you get an opportunity to use this meal let me know how you enjoyed it. I think I found a winning Labor Day meal.