Watermelon Lemonade
Ingredients:
4 Cups Watermelon Cubed
3 Lemons Juiced
1/2 Cups Sugar
1/2 Cups Water
Directions:
1. Combine Sugar and Water into a small saucepan.
2. Bring to a boil and remove from heat.
3. Let cool completely.
4. Blend Watermelon till smooth.
5. Strain Watermelon through a mesh strainer, discard pulp.
6. Fill a 2 quart container 1/2 way with ice.
7. Add
Watermelon Juice
Lemon Juice
Sugar mixture
8. Top with Cold water.
9. Serve and Enjoy.
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Melon Ball Punch
Ingredients:
25.40 Oz Sparkling White Grape Juice
2 Cups Lemon Lime Soda
1 Cup Lemonade
1 Small Watermelon
2 Small Cantaloupe
1 Small Honeydew Melon
2 Limes
Directions:
1. In a Pitcher stir together
Sparkling White Grape Juice
Lemon Lime Soda
Lemonade
2. Place in fridge to chill.
3. Using a Melon Baller scoop the
Watermelon
Cantaloupe
Honeydew Melon
4. Place Melon balls on a cookie sheet lined with foil.
5. Once melon balls are frozen add a few cups of melon balls to the pitcher with lime slices.
6. Refrigerate for 30 minutes to allow to blend.
7. Serve cold with extra melon balls as ice cubes and Enjoy.
Yellow Squash Lasagna
Ingredients:
3 Medium Yellow Squash Cut Lengthwise 1/4 inch thick Slice
1/2 Teaspoon Salt
2 Tablespoons Olive Oil
1 Cup Diced Yellow Onion
2 (14.5 oz) Cans Diced Tomatoes Drained
2 Tablespoons Italian Seasoning
2 Teaspoons Garlic Salt
4 Cups Ricotta Cheese
2 Cups Grated Parmesan Cheese
1 8oz box of No Boil Lasagna Noodles
2 Cups Shredded Mozzarella
​
Directions:
1. Preheat Oven 350F
2. Place Yellow Squash in a single layer on Paper Towels.
3. Sprinkle Yellow Squash with Salt and let stand for 15 minutes.
4. Press with additional Paper towels to remove extra moisture.
5. In a large Skillet heat Olive Oil over medium heat,
6. Cook Turkey and Onions till Turkey browns.
7. In a medium bowl mix
Tomatoes
1 Tablespoon Italian Seasoning
1 Teaspoon Garlic Salt
8. In a separate Bowl mix
Ricotta Cheese
Parmesan
1 Tablespoon Italian Seasoning
1 Teaspoon Garlic Salt
9. Spread 1/2 Cup of Tomato Mixture in your Lasagna Pan evenly.
10. Place half the box of Noodles on top of Tomato mixture in Pan.
11. Cover Noodles with 1/3 salted Yellow Squash.
12. Spread with half the Ricotta mixture.
13. Sprinkle with half the turkey mixture.
14. Top with 1/2 of remaining Tomato mixture.
15. Repeat step 10 through 14.
16. Add rest of Yellow Squash to top of layers.
17. Bake for 30 minutes uncovered.
18. Top with Mozzarella Cheese.
19. Bake 10 minutes.
20. Let cool for 10 minutes.
21. Serve and Enjoy.
Sauteed Shrimp with
Spinach & Cherry Tomatoes
Ingredients:
1 1/2 Tablespoons Olive Oil
2 Cups Cherry Tomatoes
1 Garlic Clove Minced
1 Teaspoon Paprika
1 Pound Raw Shrimp Peeled and Deveined
4 cups Spinach
1 Tablespoon Lemon Juice
Salt
Pepper
Directions:
1.In a Large Skillet heat Olive oil on medium.
2. Add Cherry Tomatoes to Skillet.
3. Cook and stir Cherry Tomatoes until they blister.
4. Add to the Cherry Tomatoes:
Garlic
Paprika
5. Cook mixture till fragrant about 30 seconds.
6. Add Shrimp, stirring often until almost opaque throughout. About 4 Minutes.
7. Add Spinach.
8. Season with Salt and Pepper to taste.
9. Add Lemon Juice and toss to combine.
10. Serve and Enjoy.
Black Amber Plum
Upside Down cake
Ingredients:
Plums
3/4 Cup Sugar
1/3 Cup Water
2 Tablespoons Butter
1 1/2 lb Black Amber Plums (Pitted and Cut to 1/2 inch wedges)
Cake
1/2 Cup Sour Cream
2 Tablespoons Milk
2 Teaspoons Vanilla Extract
1 1/2 Cups Flour
2/3 Cup Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Sticks Butter
2 Large Eggs
Directions:
Plums
1. Preheat Oven to 350F.
2. In a Small saucepan combine:
3/4 Cup sugar
1/3 Cup Water
3. Bring to boil the Sugar water mixture without stirring.
4. Cook on a high heat pushing the sides down with a pastry brush until an amber colored Carmel forms.
5. remove from the heat and whisk in 2 Tablespoons of Butter.
6. Immediately pour the Caramel into a 9 inch (2 inch deep) metal Cake pan.
7. Carefully arrange the Black Amber Plum wedges into the Carmel in concentric circles.
Cake
1. In a small bowl whisk
1/2 Cup Sour Cream
2 Tablespoons Milk
2 Teaspoons Vanilla Extract
2. In a large bowl mix using a hand mixture on low speed
1 1/2 Cups Flour
2/3 Cup Sugar
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 Sticks Butter
3. Slowly mix the large bowl mixture till resembles moist crumbs.
4. Add in the 2 Eggs and mix slowly until fully mixed in.
5. Then beat the batter at a medium speed till mixture is light and fluffy
6. Scrape down the sides of the bowl.
7. At medium speed beat in the Sour Cream mixture until smooth.
8. Pour batter over Black Amber Plums and spread evenly.
9. Bake for 55 to 60 minutes until golden brown.
10. Let cool in pan for 30 minutes.
11. Place a serving plate over the top of the cake pan and flip the cake onto the plate.
23. Serve warm and Enjoy.
Blueberry Smoothie
Ingredients:
1/2 cup milk
1/2 cup plain yogurt
1 cup frozen blueberries
1/2 Banana
1 teaspoon honey
Directions:
1. Place all ingredients into the blender.
2. Blend till smooth or to preferred thickness.
3. Place in preferred cup and enjoy.
Jalapeno Ranch
Ingredients:
1 Cup Sour cream
4 Tablespoons Cilantro Chopped
1 Jalapeno De-seeded and Chopped
2 Teaspoons Lime Juice
1 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
Directions:
1. Combine all ingredients into a blender.
2. Blend till smooth and creamy.
3. Serve with Veggie plate and Enjoy.
Deep Fried Peaches
Ingredients:
4 Peaches Peeled, Pitted, sliced
1 Cup Cinnamon Sugar mixture
1/2 Cup Flour
Vegetable oil for frying
Funnel Cake Batter:
3/4 Cups Milk
1 Egg
1/2 Teaspoons Vanilla Extract
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
Directions:
1. Heat Oil 375F
2. Mix the Funnel Cake Batter mixture until smooth:
3/4 Cups Milk
1 Egg
1/2 Teaspoon Vanilla Extract
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
3. Dust the Peach slices with the Flour.
4. Dip the floured Peach slices into the Funnel Cake Mixture.
5. Fry the Peach slices till Golden Brown.
6. Place directly in the Cinnamon Sugar Mixture coating each slice evenly.
7. Serve and Enjoy.
Hidden Veggies Chicken Nuggets
Ingredients:
1 Lb Chicken Minced
1 zucchini Grated and Squeezed to remove moisture
1 Carrot grated
1/2 Cup Corn Kernels
1 Egg
Breadcrumbs to Coat
Vegetable Oil for frying
Directions:
1. Mix ingredients in a bowl till well mixed:
Chicken
Zucchini
Carrot
Corn
Egg
2. Shape a teaspoon of mixture into nugget shapes.
3. Roll the nuggets individually in the bread crumbs.
4. Place on a pan and freeze for 2 hours or over night.
5. Heat Oil for frying to 375F
6. Fry each nugget till golden brown.
7. Let cool than pack into your kids lunch box with their favorite dip.
Red & Yellow
Pico De Gallo
Ingredients:
3 Cups Diced Red and Yellow Tomatoes
3/4 Cup Chopped Cilantro
1/2 Cup Minced Red Onion
3 Tablespoons Minced Jalapenos
2 Tablespoons Lime Juice
1 Teaspoon Salt
Directions:
1. Combine all ingredients in a medium bowl and stir.
2. Serve and Enjoy.
Watermelon
Pizza
Ingredients:
1 large round slice watermelon (about 1-inch thick), cut from the center
1/4 cup plain nonfat Greek yogurt
1/4 cup nonfat Ricotta cheese
1/4 cup nonfat cream cheese
2 tbsp granulated sweetener
1 tsp lemon juice
1/2 tsp vanilla
Pinch salt
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1 sprig fresh mint, chopped finely
Directions:
1. Place the watermelon “crust” onto a serving dish.
2. Blend the yogurt, ricotta cheese, cream cheese, sweetener, lemon juice, vanilla, and salt in a blender or food processor, until smooth.
3. Spread yogurt mixture onto the watermelon crust.
4. Top with berries and mint.
5. Cut into five equal slices.
6. Serve and Enjoy!
Hidden Veggies
Mac & Cheese
Ingredients:
1 1/2 cup macaroni pasta, dry
1 tablespoon butter, unsalted
1 tablespoon flour, all-purpose
1/2 cup milk
1/2 medium squash, summer
1 tablespoon cream cheese, low fat
1 teaspoon salt
Directions:
1. Puree summer squash. You will need 1/2 cup.
2. Cook elbow noodles according to package directions and drain.
3. In a large skillet, melt 1 tablespoon of butter.
4. Add 1 tablespoon of flour and mix until thick and bubbly (but not burned!)
5. Add 1/2 cup of milk and stir till it begins to bubble again.
6. Add 1/2 cup summer squash puree, and stir till fully smooth and mixed in.
7. Add cream cheese and mix until smooth.
8. Add salt.
9. Add the cooked macaroni to your thickened cheese sauce and stir.
10. Serve and Enjoy!
Baked Roasted Radishes
Ingredients:
2 lb Radishes (trimmed and halved)
3 tablespoons Olive oil
1 teaspoon Sea salt (plus more to taste when done)
1/4 teaspoon Black pepper
1/2 teaspoon Smoked paprika
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
Directions:
1. Preheat oven to 400 degrees F.
2. Toss radishes with olive oil and spices.
3. Arrange in a single layer on a baking sheet, making sure each radish touches the pan.
4. Roast for about 30 to 35 minutes, until golden and crispy.
5. Season with extra salt and pepper to taste.
6. Serve and Enjoy!
Hidden Veggies
Pizza Rolls
Directions:
1. Chop veggies (you will need two cups total of your choice of the vegetables listed)
2. Saute for 3-4 minutes or until slightly tender.
3. Blend in a high powered blender with marinara sauce.
4. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
5. Whisk together the warm water and the oil and add to the dry ingredients.
6. Mix until well blended, about 1 minute.
7. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
8. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
9. Place dough in a large, lightly greased bowl, and cover with plastic wrap.
10. Allow to rest for 30 minutes in a warm, draft-free place. Dough should almost double in size.
11. Preheat oven to 400 degrees F.
12. Remove the dough from the bowl and place on a lightly floured work surface.
13. Use a rolling pin to roll the dough into a 1/2-inch thick rectangle, about 12 by 10 inches.
14. Begin by spreading about 1 cup of sauce over the dough, leaving a 1/2-inch boarder around the edges. If it seems like it needs more, then add 1 or 2 Tbsp at a time.
15. Sprinkle with mozzarella cheese.
16. Begin rolling the dough until you have one large roll.
17. Slice into 8-12 slices and place in a greased muffin tin.
18. Bake for 15-20 minutes or until rolls are golden brown and cooked through the middle.
19. Serve and Enjoy.
Ingredients:
Sauce
1/4 cup spinach
1/2 medium bell pepper, green
1/4 cup, pieces or slices mushrooms, white
1/2 medium onion
1 medium tomato, red
1 medium carrot
1 medium zucchini
1 cup spaghetti or marinara sauce
Crust
1 cup flour, whole wheat
1 cup flour, all-purpose
2 1/4 teaspoon yeast, active dry
1 1/2 teaspoon sugar
3/4 teaspoon salt
2/3 cup water
3 tablespoon olive oil
1 1/2 cup mozzarella cheese
Grilled BBQ Chicken Salad
Ingredients:
8 Cups Mixed Salad Greens
1 Cup Grape Tomatoes
1 Cup Monterrey Jack cheese, shredded
3 Cups Skinless Grilled BBQ chicken, sliced
1 Purple onion, thinly sliced
1 Large yellow bell pepper, thinly sliced
1 Bottle Favorite Dressing
Fresh asparagus, steamed or grilled
Directions:
-
Tear salad greens into bite-size pieces.
-
Combine with tomatoes, cheese, chicken, purple onion, and yellow bell pepper.
-
Add to salad.
-
Toss salad and garnish with asparagus.
5. Serve and Enjoy.