Rosemary-Lemon Chicken: Frozen Meat Recipes

Cooking With Frozen Meat

Now that school has started again, we’ve got less time, and probably a little less money. There were school supplies, clothes or uniforms, and electronics to purchase and book fees to pay.

Using frozen meat, both cooked and uncooked helps save money on the food budget and time in the kitchen. Purchase lean ground beef in bulk. Divide into planned meals by the pound. Add seasonings and spices for tacos, spaghetti or sloppy joes and then freeze in Ziplock bags.

Meatballs can be made and frozen cooked or uncooked. In the morning, toss frozen uncooked meatballs in a slow-cooker with marinara, Alfredo or pesto sauce. Add chopped onions, peppers, spices and 1/2 cup liquid like milk or water. Then simply boil pasta and add a veggie or two for a quick, healthy dinner.

Make and cook your favorite meatloaf recipe and freeze whole. On those school nights when homework makes the evening hectic, thaw out a baggie for quick dishes for pennies per serving, or cook the meatloaf until the internal temperature is 165 degrees Fahrenheit.

Rosemary Lemon Chicken

Buy frozen uncooked chicken breasts in bulk to save money on poultry dishes. They can be cooked in a preheated 350-degree oven for less than an hour without thawing. Top them with sauce, salsa or condensed soups about halfway through cooking, piercing the breasts with a fork.

There is no need to give up gourmet taste for meal planning in a hurry. Make delicious rosemary lemon chicken with lemon slices and sprigs of fresh rosemary. Make a marinade of olive oil, lemon juice, and crushed rosemary leaves.

Bake at 350 degrees for 30 minutes. Remove from the oven, pierce with a fork, and brush on the marinade. Add a sprig of rosemary and top with a slice of lemon.

Return to the oven about 15 or 20 more minutes or until the chicken breasts are done. Sprinkle with paprika and serve with steamed broccoli. Buy the frozen broccoli; it is quicker to cook and just as nutritious as fresh.

For a really special mid-week treat, serve rosemary lemon chicken with sweet potato home fries and steamed frozen broccoli. It is a quick and healthy meal.

Ingredients For Rosemary-Lemon Chicken

  • 4-6 Chicken breasts, Frozen
  • 4-6 Sprigs Rosemary, Fresh
  • One Lemon, Sliced
  • 1/4 Cup Butter, Melted
  • 1/4 Cup Olive oil
  • Peppercorns, Ground
  • 2 TBS Rosemary leaves

Instructions

  1. Preheat oven to 350 degrees
  2. Place frozen chicken breasts in a shallow dish and place in preheated oven
  3. Mix butter, olive oil, lemon juice and rosemary leaves.
  4. Meanwhile, mix the olive oil and melted butter. Add the lemon juice and garlic.
  5. Baste frozen chicken breast with mixture often while baking. Pierce chicken with a meat fork.
  6. Top each chicken breast with a lemon slice and sprig of fresh rosemary
  7. Bake rosemary lemon chicken for about 50 minutes
Cook Time

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yield: four to five servings

Other Ideas For Cooking Frozen Chicken

  • Baste with your favorite barbecue sauce while cooking
  • Cook frozen chicken breasts in cream of mushroom soup
  • Make a quick chicken Parmesan
  • Cook with blue cheese dressing and bacon bits
  • Top with salsa halfway through cooking

These are just a few ideas for cooking frozen chicken breasts. I’ll bet you can get creative and come up with your own quick, delicious recipe

Quick and Healthy Meal Idea

Serve rosemary-lemon chicken with steamed fresh broccoli and sweet potato home fries.

Creative Snacks For Nut Allergies

Many early childhood programs assign children days for taking turns sharing snacks for snack time by bringing them in from home. One February, we wanted to get really creative and send a snack in to commemorate American Dental Health month.

They are made by slicing red apples, spreading peanut butter on the slices and attaching mini marshmallows as teeth. But alas! We remembered that a note home earlier in the year warned that one child in the class had a peanut allergy. Darn. And it was such a cute idea. But wait! Why not substitute cream cheese for the peanut butter! Better yet we could use strawberry cream cheese to represent pink healthy gums!

The apple smiles snacks turned out great and were a big hit with students and teacher.We are sharing some ideas for good snack sharing in case your child has a classmate with peanut allergy. They are very easy to assemble and children can easily help. The only task the parent should do alone is slicing the apples.

Please read the background information on peanut allergies first.

Incidence of Nut Allergies on the Rise

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There appears to be no clear reason for a dramatic increase in peanut allergies in recent years. One theory is that the rise is due to more consumption of dry roasted peanuts rather than boiled. The drying process may alter the peanut protein in some way.

Other Nut Allergies:

Botanically speaking peanuts are actually legumes like beans, however, studies indicate that children who are allergic to peanuts are at increased risk for being allergic to at least one other tree nut (pecans, walnuts almonds, chestnuts, macadamias and more). Most doctors of children with peanut allergies advise parents to eliminate all tree nuts from the home if a child has a peanut allergy.Introducing tree nuts into the home should be managed by the individual’s allergy specialist.

Symptoms and Dangers of Nut Allergies

The medical condition caused by a peanut allergy, anaphylaxis, causes cells in the body to release a massive amount of histamines. Symptoms will include itching, hives, sneezing, coughing and wheezing. Gastronomical distress may also be present. Upon constriction of airways, an extreme drop in blood pressure may occur. Without a shot of adrenaline, death is likely. There have been cases reported where a child ate cookies or other foods with “hidden” peanut products and tragically did not survive.

Parents of peanut-allergic children have real and understandable fear. A study conducted by the Food Allergy and Anaphylaxis Network (FAAN) found that food allergy families suffer greater emotional distress than even those with epilepsy or asthma. This is probably due to food sharing at school, children’s parties and play dates at other’s homes.

Replacing Peanut Butter When Cooking With Kids

 

Peanut butter is a popular food for cooking with kids. It can be a sort of natural food glue for all those cute creations we like to make. Kids love eating foods that resemble animals or other familiar objects. This is a great motivator to encourage young children to try new foods. Due to the extreme danger of anaphylaxis, we should refrain from using peanut butter or any nut product for food sharing with other children. Try substituting cream cheese for the “food glue” properties of peanut butter in snacks!

Edible Flowers and Ants on a Log

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Children can spread cream cheese on a round, whole wheat cracker and press in golden raisins for the “seeds” in the middle of the flower. Use a few thin slices of the apples to form the “petals.” Add a celery stalk “stem.” Be sure to talk about ways to use the apple scraps; eat them, make cooked apples or even use in composting.

Ants on a log are popular and healthy children’s snack. Substitute cream cheese for the usual peanut butter in ants on a log. For a really cool variation use dried cranberries for some of the ants (they can be fire ants) as well as raisins. Cranberries are an antioxidant-rich super food and they taste great with plain cream cheese.

Apple Smiles

Apple smile snacks will make everyone smile! Be sure to have an adult cut the slices. They should be about one-half to three-quarters of an inch thick. Blot the apple slices well with paper toweling. We found that if they are too moist the cream cheese doesn’t stick well. Add mini-marshmallows and enjoy!

Cute Food Crafts

Make healthy snacks that look like sailboats and other objects.

Egg Free Cookies: Peanut Butter Cinnamon

Egg Free Cookies

Scenario one: It is a snow day and you and the kids get the urge to make a batch of fresh, hot homemade cookies. You get out your favorite cookie recipes and decide on peanut butter cookies. But alas, you go to check on your ingredients. You are out of eggs, and you can’t get to the market anytime soon.

Scenario two: You love old-fashioned peanut butter cookies, but one of the kids has developed an egg allergy.

Scenario three: You want to make a tasty batch of homemade cookies to take to work, but some of the guys or girls are die-hard vegans.

 

Best Egg-Free Cookie Recipe

This peanut butter cookie recipe is totally egg-free. Cinnamon and nutmeg added to the peanut butter batter make them even tastier. And if you are looking for a vegan cookie recipe, substitute a nondairy butter substitute for the butter, such as soybean margarine.

 

Ingredients For Egg-Free Peanut Butter Cinnamon Cookies
  • 1/4 Cup Peanut butter, Creamy
  • 1/4 Cup Brown sugar
  • 1/4 Cup White sugar
  • 1/2 Cup Butter, Or Soy margarine
  • 1 Tsp Vanilla extract
  • 1 and 1/2 Cups Flour
  • 1 Tsp Baking powder
  • 1 Tsp Baking soda
  • 1 Tsp Salt
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
Instructions
  1. Cream softened butter, sugars, and vanilla with mixer
  2. Fold in the dry ingredients
  3. Form into balls and press with fork tines
  4. Place on un-greased cookie sheet
  5. Bake in 375-degree preheated oven
  6. Cool and remove from cookie sheet with a spatula
Cream butter, sugars and vanilla

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Fold in dry ingredients

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Fold into balls and press with fork tines

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Easy Snacks Using Refrigerator Biscuits

Refrigerator Biscuit Donuts

Making biscuit donuts was always lots of fun for a Saturday morning with the kids. We just popped open a can of biscuits, cut out holes with a soda bottle top, and fried holes and rings in oil to a golden turn.

While they were hot, we flavored our biscuit donuts in ways only limited by our imagination. We made a traditional glaze made of powdered sugar and milk, or simply rolled then in powdered sugar or a mixture of cinnamon and sugar. Sometimes we got really fancy and frosted our donuts with different flavors and sprinkles.

Healthy Snacks for Kids

With a focus on better nutrition for children, I started experimenting with other creative ways for using refrigerator biscuits. I wanted to invent tasty, nutritious snacks that would be as fun and easy as our traditional biscuit donuts. Kids get a lot of their daily calories through snacking. We need to make sure that those calories aren’t just “empty calories” like cookies and potato chips but instead contain important nutrients.

Our new refrigerator biscuit treats are:

  • mini biscuit quiches
  • double crust mini pizzas
  • spinach-cream cheese puffs
  • ham and cheese sunrise surprises
  • mini cinnamon buns

Healthy Snacks Using Spinach

Mini-quiches and spinach-cream cheese puffs are good ways to create snacks that kids will eat using the superfood spinach. Spinach is rich in lots of vitamins and minerals like vitamins K, A, manganese, folate and much more. In fact, it is said to be the world’s healthiest vegetable.

The biscuits are rolled out flat and filled with the ingredients.

Mini Spinach Quiches with Refrigerator Biscuits

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Mini spinach quiches with refrigerator dough
Ingredients
  • 2 eggs
  • 1/2cup milk
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup onion, chopped
Instructions
  1. Beat eggs and milk.
  2. Fold in spinach, cheese, salt and pepper
  3. Roll biscuits out flat. Sprinkle on a little flour if sticky.
  4. Spray muffin pan with cooking spray.
  5. Press rolled-out biscuits into the muffin tin
  6. Fill biscuits with spinach-egg mixture
  7. Bake in a 375 degree preheated oven
Beat eggs and milk. Fold in other ingredients

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Roll biscuits out flat

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Spinach-Cream Cheese Puffs

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Spinach Cream Cheese Puffs with Refrigerator Biscuits

Again, biscuits are rolled out flat for spinach-cream cheese puffs. Then they are filled with the cream cheese mixture,pinched closed and baked.

Ingredients
  • 4 ounces cream cheese, softened
  • 1 cup spinach
  • 2 TBS. milk
Directions
  1. Roll biscuits out flat
  2. Spray muffin tins with cooking spray
  3.  Add biscuits, fill with cream cheese mixture
  4.  Pinch flat and bake at 375 degrees for 8-10 minutes
Beat softened cream cheese with spinach and a little milk.

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Fill biscuits with mixture; pinch closed and bake.

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Ham and Cheese Sunrises

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Ham and Cheese Sunrises with Refrigerator Biscuits

Great for a quick and healthy breakfast! Flattened biscuits are filled with ham and cheese. Fold over and pinch with a fork around the edges to make “sunrises.”

Double Crust Stuffed Pizzas

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Stuffed Mini Pizzas with Refrigerator Biscuits

Double-crust stuffed pizzas can replace milk and cookies or a bowl of sugary cereal for an after-school snack.

Flattened biscuits are spread with tomato sauce, filled with healthy ingredients and topped with another flattened biscuit. We used chopped ham, cheddar cheese and diced Roma tomatoes.

Just as pizza toppings can be quite diverse, so can the stuffings for double-crust pizzas. Make gourmet ones with things like spinach and feta cheese or Canadian bacon and pineapple.

Healthy ingredients can be stuffed into double-crust pizzas

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Place ingredients between two flattened biscuits and bake

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Fun and Easy Cinnamon Bun Project

 

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Cinnamon puffs are mini-cinnamon buns. They are fun for little hands to make. Brushed with melted butter and sprinkled with a little sugar and cinnamon, they make a sweet treat with a minimal amount of sugar. Cinnamon is good for controlling blood sugar levels.

Making aluminum foil cupcake wrappers is a fun “rainy day ” project. Use them to bake the cinnamon puffs in.

Kids can cut the biscuits into sections with a plastic or butter knife.

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Help kids make foil cupcake wrappers

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Don’t Forget About the Biscuit Donuts

We love our new, healthier refrigerator biscuit treats. But we will still have our biscuit donuts from time to time because everybody needs a little sweetness in their life.

Glazed  Refrigerator Biscuit”Donuts” and Holes

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Balsamic Ginger Chicken One-Pan Dinner With Roasted Veggies

One Pan Dinners

With school back in session, it’s time once again to look for ways to cut time in the kitchen and still come up with a healthy, tasty dinner.  Crock pot meals are great, of course, but the one-pan dinners baked in the oven are also great time savers.

I like them because the veggies retain a flavor and texture of their own.

The key to a tasty one-pan dinner is the  marinade. You can whip up the marinade the night before, easily, and marinate your meat in the fridge overnight. But even if you forget to do that, the meat will still be tasty if you marinate it for a half hour or so.

 

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Other veggies to consider: string beans, onions, yellow potatoes, eggplant, peppers.

Then all you have to do is chop up the veggies of your choice, drizzle with olive oil, sprinkle on seasoning and roast them alongside your main dish.

I used asparagus spears, red potatoes, cherry tomatoes and mushrooms.

 

Balsamic Ginger Chicken 

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The ingredients in my ginger balsamic chicken recipe meld together in a delightful way. Balsamic vinegar, honey, Dijon mustard,  and ginger along with other spices meld together delightfully. This easy dinner can be ready in 45 minutes. 30 minutes to cook, and 10 minutes prep time.

Oh yeah, and the clean-up afterward is a snap.  Hence the name one pan dinner!

Ginger Balsamic Chicken Recipe

Ingredients

  • 1 to 1 and 1/2 pounds boneless skinless chicken breasts
  • 1/2 cup balsamic vinegar
  • 2 TBS honey
  • 1 TBS Dijon mustard
  • 1 TBS ginger
  • 1 clove minced garlic
  • salt
  • pepper
  • dried parsley
  • olive oil
  • assorted chopped veggies

Instructions

  1. Preheat oven to 400 degrees.
  2. Mix the first five ingredients in a large bowl. Add the chicken
  3. Marinate at least 30 minutes
  4. Spray a large baking sheet with cooking spray(I use the olive oil based one)
  5. Place the marinated chicken on one side and the veggies on the other
  6. Drizzle  veggies with olive oil and sprinkle with seasonings.
  7. Bake 30 minutes

Roasted Cabbage Wedges: Versatile Side Dish

 

Roasted Cabbage “Steaks”

Are you looking for a snazzy, quirky new side dish? Roasted cabbage wedges or cabbage “steaks” as they are sometimes called may just be it. Fresh cabbage is sliced into wedges and brushed with olive oil, rubbed with crushed garlic, and sprinkled with Kosher salt and cracked pepper. They are roasted on a cookie sheet in a medium oven.

Roasted cabbage wedges is a very versatile side dish. It will compliment any meal from beans and taters to gourmet cuisine. But the best news is, roasted cabbage wedges are nutritious, inexpensive and delicious.

Ingredients for roasted cabbage wedges

  1. One large green cabbage head
  2. Two TBS olive oil
  3. Kosher salt
  4. Cracked peppercorns
Directions
  • Heat oven to 400
  • Cut cabbage into 1-inch thick slices
  • Brush with olive oil
  • Sprinkle on seasonings to taste

 

Eat More Cabbage

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Cabbage is a healthy cruciferous veggie like broccoli, Brussel sprouts, and greens. There are three varieties: green, red, and savoy. “White” cabbage, common at the supermarket is a very light green cabbage. There are different varieties of Chinese cabbage. In the western world, Napa cabbage prevails. It is also rich in nutrients.

Tasty as roasted garlic wedges are, you get the most health benefits from steamed, sauteed, or raw cabbage. If you are interested in cabbage’s cholesterol-lowering benefits, eat some steamed cabbage at other meals. By steaming, the fiber can bind together better with the bile acids in your digestive tract. This makes it easier for the bile acids to be excreted. It is this process that lowers cholesterol.

All varieties of cabbage contain nutrients called glucosinolates, which have been shown to help prevent human diseases. Red, green, and savoy cabbages contain different patterns of glucosinolates, so for the maximum benefits eat all three. All also have significant amounts of polyphenols and serve as anti-inflammatories.

Not surprisingly, red cabbage has the most dietary benefit. Its rich, red color shows that it is rich in anthocyanin polyphenols, a powerful antioxidant, and anti-inflammatory.

If that’s not enough, cabbage is a good source of vitamin C, Manganese and other goodies like fiber.

Ways to Eat Cabbage

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As mentioned, the healthiest way to eat cabbage is by steaming it. Raw is next. It also goes through the fiber binding process that steamed cabbage does, making it second best at lowering cholesterol.

Cabbage can be sauteed in healthy oils like olive oil. Try using it along with other veggies in a stir- fry. Then there are cabbage soups and cabbage rolls. Raw cabbage is used in tons of salad recipes, like my delicious broccoli salad recipe. And don’t forget the coleslaw and sauerkraut.

But for now, try roasted cabbage wedges with just about any dish.

Sub Sandwich Recipe: Easy Healthy Pizza Sub

Easy Healthy Pizza Sub

 

Pizza Recipes

Did you ever know anyone who didn’t like pizza? Probably not since pizza is quite possibly one of the world’s favorite foods. In fact, the Neapolitan, a true Italian pizza is number two on the World’s 50 most favorite foods. With a few simple ingredients, it’s probably the local version of US southern cornbread. A crust made of wheat flour, three kinds of tomatoes, olive oil, salt, and basil makes the Neapolitan a classic.

History of Pizza

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Historians tend to credit Greeks rather than Italians with the invention of pizza. This is probably because of their habit of piling different ingredients atop flatbread. The earliest Italian pizzas were either sweet or savory mixtures on flat bread. The word pizza first appeared in Latin text in the town of Gaeta in southern Italy around 997 AD. It was a noun describing an endowment that certain tenant farmers were to present to the town bishop at Christmas and Easter.

A flatbread existed in 16th century Naples called pizza. A poor man’s dish, it was sold in the streets long before it became a recipe. By the 17th century, the flatbreads in early pizzas were covered with a red sauce that was later replaced with tomatoes and perhaps fish. By 1843 toppings were growing more and more diverse. In the late 18th century the culinary art of adding tomatoes to yeast flatbread became commonplace in Naples. Pizza became a tourist attraction much like shrimp creole in New Orleans.

In June of 1889, it is said that a Neapolitan chef created “Pizza Margherita” in honor of the Queen consort of Italy by the same name. It was garnished with tomatoes, mozzarella, and basil to represent the colors of the Italian flag.

Modern Day Pizza

Pizza got a slow start in the New World, or North America, as European settlers thought tomatoes to be poisonous. The dish was introduced in America in the late 19th century when Italian immigrants arrived in America. Sold on the streets, it became a popular food in cities like NYC, Chicago, and Philly; and the rest they say is history.

Today pizza comes in all sorts of forms and variations. There are mini pizzas, with pizza ingredients atop a halved English muffin, pizza rolls frozen in a box for snacking and pizza salad. Pizza recipes offer everything from gourmet pizzas to healthy pizzas. There are even fruit and dessert pizza recipes.

Try a submarine sandwich pizza for a fun twist on pizza. Use whole wheat sub rolls, low-fat cheeses, fresh chopped veggies and lean ground beef or pork. This healthy mixture will allow you to slip in a few pepperonis and still have a healthy meal.

 

Ingredients For Pizza Sub

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  • Four whole wheat sub rolls
  • 16-ounce jar Italian sauce, pre-made or homemade
  • One 8 ounce package Italian cheese mix, shredded
  • 1/2 cup each red onions, green peppers, mushrooms, black olives, chopped
  • 1 cup ground beef or sausage, cooked and crumbled
  • pepperonis
Instructions
  1. Lightly toast halved rolls. Spread with Italian sauce
  2. Add pepperonis and ground sausage or beef. Top with cheese mixture.
  3. Sprinkle on onions, peppers, mushrooms and black olive slices.
  4. Top with another layer of cheese, and return to oven until the top layer of cheese melts.

Healthy Homemade Popsicles: Blueberry Banana Swirl Pops

 

There is no reason to give the kids Popsicles made of Kool-Aide or even sugary fruit juice. These blueberry-banana swirl pops are sweet and tasty without the sugar.

Blueberries and bananas, especially over-ripe bananas are naturally very sweet-tasting .Popsicles made with fruits like strawberries, raspberries and blackberries need sugar to sweeten them because of their tartness. But blueberries and bananas can be sweetened with honey, and no sugar at all needs to be added.

No sugar makes these pops good for diabetic and overweight kids. Adults too. Additionally, blueberries are packed with antioxidants that fight disease.

These blueberry-banana Popsicles are rich, creamy and really delicious. Try them! I show you how step-by-step in a photo tutorial. This recipe makes four full-size pops. Double the recipe for more!

Puree two very ripe bananas

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Add a six-ounce container of vanilla low-fat yogurt

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Add two tablespoons honey and one tablespoon fresh lemon juice

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Blend well

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Pour out half of the banana-yogurt mixture and set aside

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Add fresh blueberries and blend slightly

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Layer the two mixtures into Popsicle molds . Swirl with a Popsicle stick and then place the stick in the middle

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Place in the freezer for at least 8 hours. Place mold in warm water for a few seconds and release the Popsicles.

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Ingredients for Blueberry-Banana Swirl Pops

  • 2 small to medium bananas, very ripe
  • 1/1/2 cups blueberries, fresh
  • 1 6-ounce container vanilla yogurt
  • 2 tablespoons honey
  • 1 tablespoon lemon juice, fresh

Instructions

  1. Puree 2 ripe bananas
  2. Add yogurt, honey and lemon juice. Blend
  3. Set aside half of this mixture.
  4. Add blueberries in blender and blend slightly.
  5. Alternate layers of the two mixtures into Popsicle molds. Twirl with a Popsicle stick.
  6. Leave in the Popsicle sticks. Freeze for at least 8 hours.
  7. Dip mold into a bowl of very hot water for just a few seconds to release pops.

 

 

Chilled Garden Veggie Soup

 

Cold Summer Soup

There are a few things we miss about winter when the weather is hotter than a firecracker on the Fourth of July. A crackling fire, a rare southern snowfall and a bowl of hot vegetable soup are at the top of this short list.

We can’t do anything about the snowfall. A crackling fire in the fireplace would be downright uncomfortable. No doubt, the neighbors would call the fire department, then the fire department would probably call a mental hospital. But we can do something about the hot veggie soup. We can turn it into a cold spicy garden veggie soup that the whole family will love.

Soups like vegetable, vegetable beef and chicken noodle are mainstays during the Winter for households with kids. They are inexpensive, healthy and comforting. Don’t let the hot weather come between the kids and soup this summer. Introduce them to cold summer soup.

Three Reasons for Cold Summer Soup

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There are three great reasons to make cold Summer vegetable soup. First of all, it is brimming with nutrients.

This cold soup will be chock full of lycopene, the antioxidant with red pigment that gives foods like tomatoes, watermelons and red peppers their bright color. Studies at Harvard Medical School among others indicate that a high intake of lycopene helps prevent skin damage from ultraviolet rays and skin cancer. That is important in the summer!

The second great reason for making cold Summer soup is to conserve energy. A summer supper of cold veggie soup and grilled cheese or deviled egg sandwiches will not require a lot of oven use. The kitchen will stay cooler. The cheese or eggs and a cold glass of milk will add protein for a healthy and tasty meal.

Lastly, this cold summer soup recipe calls for early summer veggies like yellow squash, tomatoes, and zucchini. Fresh veggies taste better and locally grown or in-season produce usually cost less. If you have a garden or access to one picking fresh produce off the vine is a wonderful experience for kids. Some churches, schools and other organizations let the kids grow “Kinder Gardens”. Or, take a trip to a local farmer’s market with the kids. Farmer’s markets are great places to purchase local veggies, jams, honey and other good stuff. Another idea is to look for “U-Pick” farms. That would be a great outing for the kids and you would get the produce at a discount.

 

 

Vegetables In Cold Summer Soup And Their Nutrients

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yellow and zucchini squash are packed with nutrients
  • yellow squash and zucchini both have some protein. contains vitamins C & A, antioxidants that fight free radicals
  • tomatoes have antioxidants that fight several cancers. more beneficial than apples food researchers say; lycopene protects skin from ultra violet rays; zeaxanthin benefits eye health
  • yellow squash also contains carotenoids, lutein, zeaxanthin to benefit eye health; also high in pectin, a specially structured polysaccharide. thought to protect against diabetes
  • cucumbers are surprisingly high in vitamin C and are a good source of potassium.

Ingredients For Cold Summer Veggie Soup

  • One 48 oz. can Spicy V8 Juice
  • 1and 1/2 pound Ripe tomatoes
  • 1 pound Yellow squash, sliced and diced:; unpeeled
  • 1 pound Zucchini, sliced and diced; unpeeled
  • 2 Cucumbers, peeled, sliced and diced
  • 1/4 cup Olive oil
  • 1/4 cup lemon juice
  • Desired amount fresh parsley, chopped
  • Desired Amount fresh basil, chopped
  • 1 cup Water

Instructions

  1.  Wash and scrub the veggies and herbs. Place in a colander to drain
  2. Slice and Dice the squash, zucchini. Peel and dice the cucumbers. Dice the tomatoes
  3. Pour can of V8 juice into a large bowl
  1. KIDS: Add chopped veggies into the bowl
  2. KIDS: Pour 1/4 cup olive oil and 1/4 cup lemon juice in measuring cup. Stir in the chopped herbs.
  3. KIDS: Stir the olive oil lemon juice mixture into the bowl. Add a cup of water. Stir well
  4. ADULT: Cover the bowl and put it in the fridge to “cook” for at least 2 hours. The flavors will meld together.

How To Make Tortilla Pinwheels: Easy Summer Lunch

 

Easy to Make Tortilla Pinwheels

Tortilla pinwheels are fun to make and just as much fun to eat. The kids will love making tortilla pinwheels with you! Pair them with homemade potato salad for a great summer lunch outdoors by the pool or on the patio. Practical yet festive, tortilla pinwheels will impress any summer guest.

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The trick to tortilla pinwheels is all about creative ways to present food. Traditional cold cuts, lunch meats, cheeses, and greens, along with large-sized tortillas are used to make these tortilla pinwheels. Basically, they are just a different twist on a sandwich wrap. Kids can easily make these by themselves. But it’s a lot of fun to do them together! Think of different combinations for the cheeses and cold cuts. Be sure to use the thin sliced meats and cheeses for “easy rolling!” We made roast beef & cheddar, turkey breast & provolone, ham & Swiss. We used mixed greens with baby spinach.

Brush your preference of a mixture of either olive oil or melted butter sprinkled with your choice of fresh or dried herbs on the tortilla surface. We used dried parsley, basil and peppercorn flakes in olive oil. Olive oil is a healthy choice because it contains monounsaturated fatty acids that help lower total cholesterol and stabilize blood sugar. Butter is okay too, especially for the kids. Butter contains the Omega-6 fatty acids that make our blood a bit sticky so that it will clot. That’s sure to be important with all the summertime scrapes and cuts coming up this season.

 

Ingredients for Tortilla Pinwheels

  • 6-10 tortillas, extra large size
  • 1 cup salad greens, fresh mixed
  • 8-10 slices cold cut lunch meats, thin sliced
  • 8-10 slices cheeses, variety, thin sliced
  • 1/4 cup olive oil or melted butter
  • fresh or dried herbs

Instructions for Tortilla Pinwheels

  1. Brush the mixture of olive oil or melted butter and herbs over the surface of one side of the tortilla
  2. Slice the tortilla into strips about 3 inches wide. You should get 3 strips.
  3. Layer the mixed fresh greens on the tortilla.
  4. Add the cold cut lunch meat on top of the greens.
  5. Add the cheese slices on top of the lunch meat.
  6. Carefully roll up the strips.Secure with a toothpick.
  7. Leave as is or cut in half with a sharp knife to make them more like appetizers.
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Brush melted butter or olive oil and herbs over the surface of the tortilla
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Slice the extra large tortilla into 3 strips.
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Add the greens on top of the tortillas.

 

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Top the greens with your favorite cold cuts.

 

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Top the cold cuts with your favorite cheeses

 

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Roll the strips up and slice in half