When you are invited to a barbecue this summer, consider making this potato casserole. It takes only ten minutes to prepare and each of the six servings contains just 150 calories and five grams of fat. The many variations make it possible to create a different taste every time. Embrace the goodness of potatoes and try this side dish!

You will need:

• 1 ¼ pounds of Yukon Gold potatoes, sliced very thinly
• 1 cup reduced-fat shredded sharp cheddar cheese
• 1 cup onion, quartered and sliced thinly
• ½ cup reduced-sodium broth or stock
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon Italian herb seasoning
• ½ teaspoon garlic salt
• Nonstick cooking spray
• Small bowl
• 8×8-inch microwave-safe baking dish
• Plastic wrap
• Microwave
• Oven mitts

Step 1: Coat the inside of the baking dish with the cooking spray. Place half of the sliced onions and one-third of the sliced potatoes into the bottom of this dish. Sprinkle half of the herb seasoning and one-third of the Cheddar cheese on top.

Step 2: Repeat these layers, topping with the last third of sliced potatoes spaced in a solid layer without any gaps. Sprinkle the remaining cheese on top.

Step 3: In the small bowl, stir together the Dijon, garlic salt, and stock or broth. Pour this mixture over the potatoes. Cover the dish with plastic wrap. Microwave for 20 minutes on high. Remove the dish from the microwave with the oven mitts, being careful to avoid the steam. Serve warm.

Variation: Make a Tex-Mex casserole by omitting the garlic salt and Dijon. Layer ½ cup black beans and 4 ounces of diced green chiles with the potatoes. Use a Mexican cheese blend or reduced-fat Cheddar cheese. Add 1 teaspoon of dried cilantro, 1 teaspoon of chili powder and ½ teaspoon of ground cumin to the stock or broth. Follow the cooking instructions in Step 3 and serve with avocado pieces.

Variation: Use ¾ cup Irish Cheddar or Dubliner cheese instead of reduced-fat Cheddar cheese. Layer this cheese, ¾ cup of cubed pastrami or corned beef, and 1 cup of shredded cabbage with the potatoes. Omit the Italian seasoning, stirring ¼ teaspoon of dried dill into the Dijon and broth/stock mixture. Follow cooking directions in Step 3.

Summer is the season for succulent berries and these find their way into many recipes. Even the classic dessert tiramisu gets a summer twist with a berry-filled version. This recipe serves 12, making it perfect for a summer picnic or cookout. Though it is easy to prepare, it will make you look like a master chef.

You will need:

• 3 pints blueberries
• 18 ounces raspberries
• 16 ¾ ounces mascarpone cheese (room temperature)
• 1 cup heavy cream
• 2/3 cup granulated sugar
• 2/3 cup confectioner’s sugar
• 3 tablespoons fresh lemon juice
• 40 ladyfingers
• Mixing spoon
• Spatula or spreader
• Plastic wrap
• 9×13 baking dish
• Medium bowl
• Electric mixer
• Nonreactive medium saucepan with a heavy bottom
• Stove

Step 1: Begin preparing this dessert at least 8 hours before it will be served. Combine the lemon juice, granulated sugar, and blueberries in the saucepan. Put the pan on a burner set to medium heat and bring ingredients to a boil while occasionally stirring to dissolve sugar.

Step 2: Reduce heat and simmer uncovered approximately 5 minutes or until berries emit juice.

Step 3: Add raspberries and cook about 2 minutes or until the raspberries are heated through but have not lost their shape. Turn off the burner and remove the pan from the heat.

Step 4: Arrange 20 ladyfingers in the baking dish, trimming them to fit. Spoon one-half of the hot sauce evenly on top of the ladyfingers. Put the remaining ladyfingers on top. Add the remaining sauce to the top and allow the dessert to sit about 30 minutes or until cooled.

Step 5: Combine the confectioner’s sugar and mascarpone in the medium bowl. Beat in heavy cream gradually with the electric mixer set on low speed. Use the spreader or spatula to spread this mixture over the dessert. Loosely cover the baking dish with plastic wrap and refrigerate at least 4 hours until chilled. Serve this dessert chilled.

Tip: You can prepare and refrigerate this dessert a day before serving it.

If you always volunteer to bring an appetizer to summer picnics and barbecues, do we have a treat for you! Here are some dip recipes that taste great and are extremely easy to make. Gather the few ingredients necessary, add some dippers, and you have the perfect appetizers for warm weather.

For Yellow Pepper and Strawberry Salsa, you will need:

• 1 small yellow pepper, de-seed and chop
• 1 large jalapeno pepper, chop finely
• 6 large strawberries, hull and chop
• ½ purple onion, chop finely
• ½ cucumber, peel and chop
• ½ lime, juiced
• ¼ cup red wine vinegar
• Knife
• Mixing spoon
• Bowl

Chop up the ingredients as directed, put all ingredients in a bowl, mix them with the spoon, and chill in refrigerator for about one hour before serving with pita chips or pretzels.

For Easy Mexican Dip, you will need:

• 1 8-ounce block of cream cheese
• ¼ cup tomato juice
• 2 tablespoons taco seasoning
• Mixing spoon
• Microwave-safe bowl
• Microwave (optional)

Add the ingredients to the bowl and mix them with the spoon until smooth. If the cream cheese is not soft, heat the dip in the microwave for about 20 seconds on high to make it easier to stir. Serve with corn and tortilla chips.

For Potato Chip Yogurt Dip, you will need:

• 2 garlic cloves, minced
• 1 cup yogurt
• 1 bunch green onions, white parts only, minced
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 1 teaspoon cayenne pepper
• ½ teaspoon dill
• Mayonnaise or sour cream (optional)
• Frying pan
• Mixing spoon
• Bowl
• Stove

Step 1: Put the butter, green onions, and minced garlic in the frying pan and sauté for five minutes. Allow to cool.

Step 2: Add all the ingredients to the bowl and use the spoon to mix until dip is smooth. Add additional lemon juice for more flavor. If dip is too runny, add a bit of mayonnaise or sour cream. Serve with potato chips and pretzels.

For Peanut Butter and Yogurt Dip, you will need:

• 1 cup vanilla yogurt
• 2 tablespoons brown sugar
• 3 tablespoons peanut butter
• Mixing spoon
• Bowl

Put ingredients in the bowl and mix them together. Chill for approximately one hour before serving with sliced apples, pears, bananas, and bagel chips.