Summertime entertaining should be easy and fun. And it can be — with some simple solutions and fresh recipes.

Holly Clegg, the “Queen of Quick,” is a best-selling cookbook author who knows how to keep things sweet and simple. She’s teamed up with the American Chemistry Council’s Plastics Make it PossibleSM campaign to offer helpful tips and recipes to make your summer entertaining a breeze.

Start with Simple Recipes

• For this tropical dessert pizza, make the cookie

crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual reseal able plastic bags. Be creative and substitute your family’s favorite fruits.

Kids will have fun arranging the sliced fruit on this yummy dessert pizza! • Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade. The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh. 3-Ingredient Marinade for Pork Tenderloin Makes 6 to 8 servings

2 1-pound pork tenderloins,

trimmed off excess fat 1/4 cup reduced sodium soy

sauce 1/4 cup roasted garlic seasoned

rice vinegar

2 tablespoons honey

Preheat oven 350°F.

In bowl, combine all ingredients except tender loins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.

Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.

Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag. Watermelon and Tomato Salad Makes 10 (1/2-cup) servings

4 cups scooped out water

melon balls

or chunks 1/2 cup chopped red onion

1 pint cherry tomatoes,

halved 2 tablespoons fresh chopped

basil 1 tablespoon olive oil 2 tablespoons balsamic

vinegar

Salt to taste

1/3 cup crumbled reduced fat

feta cheese, optional

In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.

Tropical Fruit Dessert Pizza Makes 12 servings

1 18-ounce roll refrigerated ready-to-slice

sugar cookie dough 1/3 cup sugar

1 8-ounce package fat-free cream cheese

1 teaspoon coconut extract 1 1/2 teaspoons grated orange rind

1 cup fat-free frozen whipped topping,

thawed 1 26-ounce jar mango slices, drained, or

2 fresh mangoes, sliced 1 16-ounce can pineapple slices, drained,

or 1 fresh pineapple, sliced

1 11-ounce can mandarin orange segments,

drained 1/2 cup apricot preserves

2 tablespoons orange liqueur or orange juice

2 tablespoons coconut, toasted, optional

Preheat oven 350°F.

Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.

In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.

Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.

In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.