INGREDIENTS 1 1/2 cups Thai sweet chili sauce 1/2 tbsp sriracha seasoning 1/2 (12-ounce) bag tortilla chips (about 6 cups) 1 1/2 cups shredded Monterey Jack cheese 1 small Roma tomato 2 tbsp chopped fresh basil 2 tbsp chopped fresh cilantro Sliced green onions for garnish (optional) INSTRUCTIONS Prepare outdoor grill for direct grilling over medium heat. In medium bowl, toss chicken, peanuts, sauce, and seasoning. Makes about 2 cups In large, oven-safe skillet, spread tortilla chips; top with chicken mixture and cheese. Loosely cover skillet with aluminum foil and place on hot grill rack; cover and cook 8 minutes or until heated through and cheese is melted. Makes about 9 cups Serve nachos in skillet topped with tomatoes, basil and cilantro garnished with onions and peanuts, if desired

Summer means picnics and if you’re planning to head out to the lake or park, keep in mind that some foods travel better than others. Salads, deviled eggs, cheeses, fresh fruits, veggies and dips make great starters and sides since they are easy to prep, pack, transport and serve.

It’s officially summertime, which means the heat is on and the oven off! We love desserts, but don't love heating up the kitchen when the thermometer rises. Hooray for no-bake options! Whip up delicious treats like pies, cheesecakes and more while keeping things cool in the kitchen. Serve any one of these no-bake favorites at your next barbecue or gathering. Many are also great to take along when asked to bring a dessert: