Category Archives: Summertime Recipes

Watermelon Cooler

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Watermelon Cooler

When hot, humid days call for a Slurpee, satisfy those cravings with this smoothie made from fresh watermelon. Found this recipe on the Eat Clean website, refreshingly, yummy:)
Course Desserts
Cuisine American
Servings 2
Calories 70kcal
Author Caroline Praderio

Ingredients

  • 1½ c seedless watermelon chunks
  • 1½ c frozen strawberries
  • 2 Tbsp fresh lime juice
  • ½ c water
  • 3 mint leaves
  • 1 c ice

Instructions

  • Add all ingredients to a blender and puree until smooth. Divide between two glasses and enjoy.

 

 

The Laguna Green

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The Laguna Green

The first 90 degree day in Minnesota calls for a warm weather salad. Gorgeous spring produce star including roasted asparagus, beets, and strawberries all tossed with an orange tarragon vinaigrette. This recipe was found in the June 2015 issue of Clean Eating. Yummy. Unique. Patio-fresh.
Course Salads
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 204kcal
Author Cara Lyons

Ingredients

  • 4 small golden or red beets
  • 1 bunch asparagus trimmed
  • ¼ tsp each sea salt and fresh ground black pepper
  • ¼ cup sliced unsalted almonds
  • ¼ cup plain fat free or whole-milk Greek yogurt
  • ¼ cup fresh orange juice plus 2 tsp orange zest
  • 1 tbsp extra virgin olive oil
  • 1 tbsp whole grain Dijon mustard
  • 1 tbsp raspberry wine vinegar I used apple cider vinegar
  • 1 clove garlic minced
  • 1 tbsp finely chopped fresh tarragon leaves
  • 1 5- oz pkg baby arugula or any mixed greens you have on hand
  • 2 cups stemmed and sliced strawberries
  • 2 oz goat cheese crumbled

Instructions

  • Preheat oven to 375 degrees. Roast beets. Cut a large square of tin foil, mist with cooking spray, wrap beets tightly in foil, and place on baking sheet. Roast for 45-50 minutes until tender. Let cool, remove skin, and chop.
  • Preheat grill to medium, or roast in oven. Arrange asparagus on baking sheet, mist with cooking spray, sprinkle with 1/8 tsp each salt and pepper, Gril for 5-7 minutes, or roast for 15-20 minutes in same oven as the beets until tender. Cool, chop into 1 inch lengths.
  • In small skillet on medium-low, toast almonds until lightly browned, about 5 minutes, stirring often, remove from heat.
  • In a medium bowl, whisk together yogurt, orange juice and zest, oil, mustard, vinegar, garlic, tarragon and remaining salt and pepper.
  • In a large bowl, add arugula, strawberries, beets, asparagus, almonds, and cheese. Drizzle dressing over salad.

 

 

Grilled Hawaiian Chicken Kebabs

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Grilled Hawaiian Chicken Kebabs

I stumbled upon a new cooking blog titled "Simply Scratch". Laurie McNamara creates delicious recipes from scratch using fresh ingredients, and this particular recipe is great for a spring barbecue. The flavors of garlic, ginger, and Tamari sauce are melded together to provide all that yumminess.
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Laurie McNamara from Simply Scratch

Ingredients

  • For the marinade:
  • ½ cup dark brown sugar
  • 3 cloves garlic minced
  • 1-1/2 teaspoons grated ginger
  • 1 cup pineapple juice
  • 2 tablespoons Tamari {or soy sauce} plus more for drizzling
  • For the kebabs:
  • 3 boneless-skinless chicken breasts cubed
  • 1 red bell pepper cubed
  • 1 orange bell pepper cubed
  • 2-3 cups fresh pineapple cubed
  • 1 sweet onion cut into chunks
  • Serve over:
  • 4 cups cooked brown rice cooked in vegetable stock, then add slices of green onions

Instructions

  • In a jar or bowl combine the marinade ingredients. Whisk until the sugar is dissolved. Let the marinade sit to get the flavors to meld and store in the fridge until ready to use
  • Skewer the chicken, pineapple, peppers and onions alternately and place into a shallow pan or large resealable plastic bag. Pour marinade over top and toss to coat.
  • Marinate for 30 minutes, turning every so often.
  • Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and their is a good char on the vegetables.
  • Serve with rice of your choice, sprinkle with sliced green onions and drizzle a little more tamari {or soy sauce} over top.

 

 

Tomato-Zucchini Casserole

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Tomato-Zucchini Casserole

Course Casseroles
Cuisine American
Author Karen

Ingredients

  • 4 small or 1 large zucchini in slices
  • 4 tomatoes sliced
  • ¼ cup olive oil
  • 1 clove garlic minced
  • ½ cup grated cheddar cheese
  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • salt and pepper to taste
  • 1 ½ cups bread crumbs
  • 2 tablespoons butter

Instructions

  • Saute zucchini briefly in olive oil and garlic.
  • Mix together the cheddar cheese, Parmesan cheese, basil, oregano, salt and pepper.
  • In a casserole dish layer zucchini, tomato and cheese mixture twice.
  • Mix together bread crumbs and butter.
  • Top casserole with crumbs.
  • Bake at 350 degrees for approximately 25 minutes.

 

Aunt Cheryl’s BBQ Baked Beans

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Aunt Cheryl's BBQ Baked Beans

Course Vegetables
Cuisine American
Author Karen

Ingredients

  • 1 pound ground beef
  • 1 large can baked beans
  • 1 green pepper chopped
  • 1 onion chopped
  • 1 jar chili sauce
  • ¼ cup taco sauce
  • 4 swigs Louisiana Hot Sauce or Tabasco Sauce if hot taco sauce is not used
  • 1 ½ cups ketchup the amt of ketchup needs to be a guess, the beans need to be runny

Instructions

  • Brown meat.
  • Add the chopped onions and green peppers as well as the remaining ingredients.
  • Mix and bake for 2-3 hours at 250 degrees or put in the crockpot on low all day, or on high for a half day.

 

Strawberry-Jello Fruit Salad

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Strawberry-Jello Fruit Salad

Course Salads
Cuisine American
Author Karen

Ingredients

  • 1 large package strawberry-banana jello
  • 1 10 oz packages frozen strawberries
  • 1 20 oz can crushed pineapple not drained
  • 1 pint sour cream

Instructions

  • Dissolve jello in 1 1/2 cups of hot water.
  • Add strawberries and pineapple (not drained).
  • Pour half of the jello mixture into a 13X9 glass rectangular dish and jell.
  • Spread the sour cream on top of the jello.
  • Pour other half of jello mixture on top and jell.

 

Hot Chicken Salad

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Hot Chicken Salad

Course Salads
Cuisine American
Servings 8
Author Karen

Ingredients

  • 4 cups boneless chicken breasts baked and cut up
  • 2 cups chopped celery
  • 2 tablespoons lemon juice
  • 4 hard boiled eggs cut up
  • ⅔ cup finely cut almonds
  • 2 tablespoons chopped green olives
  • 1 ½ cups mayonnaise
  • 1 teaspoon salt
  • 1 onion finely chopped
  • 1 ½ cups crushed potato chips
  • 1 cup grated cheese cheddar or American

Instructions

  • Combine all ingredients except the potato chips and grated cheese.
  • Put in a large rectangular Pyrex dish. Let stand overnight.
  • Before baking sprinkle crushed potato chips and grated cheese on top.
  • Bake at 350 degrees for 20 minutes or until heated through.

 

Grandma’s Potato Salad

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Grandma's Potato Salad

Course Salads
Cuisine American
Author Karen

Ingredients

  • 4-5 fairly large potatoes
  • 4 eggs
  • ¾ cup finely chopped onion
  • 1 8 oz jar chopped green olives

Instructions

  • Cook potatoes; then cut into smaller pieces.
  • Boil eggs for 7-8 minutes, then chop into smaller pieces.
  • In a bowl mix together potatoes, eggs, onions and olives.
  • Add mayonnaise until everything is coated a little with the dressing. Add 1 tablespoon of sugar.
  • Mix well and refrigerate overnight, enjoy the next day!