Watermelon and Fruit Salad

Watermelon and Fruit Salad

Prep time: 20 minutes
Yield: 4 cups
Serving Size 1/2 cup

Ingredients

1 cup watermelon, diced
2 cups strawberries, sliced
1 cup blueberries (fresh or frozen/thawed)
1⁄2 cup apple, banana or pear, diced
2 teaspoons lime juice
2 teaspoons honey or brown sugar

 Directions

1. Place watermelon, strawberries and blueberries in a serving bowl.
2. Add your choice of diced apple, banana or pear. Gently mix well.
3. In a small bowl combine lime juice and honey. Pour over fruit and toss to coat.
4. Refrigerate leftovers within 2 hours.

Notes

• Honey is not recommended for children under 1 year old.

Fruit Cooler

Fruit Cooler

Prep time: 5 minutes
Yield: 4 servings
Serving Size 1 cup

Ingredients

3 cups fruit
3 cups 100% fruit juice
1 Tablespoon sugar and/or lime juice (optional)

Directions

1. Cut fruit into bite-sized pieces, place in blender.
2. Add remaining ingredients. Blend until smooth.
3. Refrigerate leftovers within 2 hours.

Notes

• Using frozen fruit will make your fruit cooler thick and icy!

Veggie Skillet Eggs

Veggie Skillet Eggs

Prep time: 5 minutes
Cooking time: 5 minutes
Yield: 8 servings
Serving Size 1 wedge

Ingredients

6 medium or large eggs
1⁄4 teaspoon pepper
1⁄2 teaspoon oregano or basil
1⁄3 cup shredded cheese (1 1/2 ounces)
2 teaspoons oil
1 small onion, chopped (about 2/3 cup)
1 clove garlic, chopped (or 1/8 teaspoon garlic powder)
2 cups fresh, canned or frozen mixed vegetables (green beans, zucchini, peas, corn, broccoli, mushrooms)
1 medium tomato, sliced

Directions

1. Beat eggs with pepper, oregano or basil, and cheese in a medium bowl.
2. Heat oil in a medium skillet. Add onions, garlic, and other vegetables and cook on medium (300 degrees in an electric skillet) until soft.
3. Pour egg mixture over vegetables. With knife or spatula, lift outer edges of eggs so egg mixture flows to the bottom of the pan.
4. Cook until eggs are set, about 6 minutes. Top with tomato slices.
5. Cut into 8 wedges; serve hot.
6. Refrigerate leftovers within 2 hours.

Strawberry Swirl

Strawberry Swirl

Prep time: 5 minutes
Yield: 2 servings
Serving Size 1 cup

Ingredients

1 cup frozen strawberries, thawed
1 cup (8 ounces) apple juice

Directions

1. Combine ingredients in blender and process until smooth.
2. Serve, or freeze for 1 to 2 hours to make a slushy.
3. Refrigerate leftovers within 2 hours.

Notes

• If you don’t have a blender, mash strawberries with a fork. Add juice and beat with an egg beater until fairly smooth.

Peanut Butter Cereal Bars

Peanut Butter Cereal Bars

Prep time: 15 minutes
Cooking time: 5 minutes
Yield: 16 servings
Serving Size 2 x 2 inch bar

Ingredients

1⁄2 cup honey
1 cup peanut butter
2 cups rice cereal
2 cups quick oats
1 cup raisins, or other dried fruit

Directions

1. In a saucepan bring honey to a boil.
2. Reduce heat to low and stir in peanut butter.
3. Add dry cereal, oats and raisins; mix well. Remove from heat
4. Lightly spray or oil an 8 inch square baking pan with cooking spray. Press into prepared 8-inch pan. When cool, cut into 16 bars.
5. Store in an airtight container for up to a week.

Notes

• Try this recipe with 4 cups of unsweetened cereal flakes instead of the rice cereal and oats.
• Honey is not recommended for children under 1 year old.
• To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

Peach and Carrot Smoothie

Peach and Carrot Smoothie

Prep time: 5 minutes
Yield: 3 servings
Serving Size 1 cup

Ingredients

1 medium banana, peeled fresh or frozen
1 cup frozen carrots
1 can (15 ounce) peaches, undrained

Directions

1. Combine all ingredients in a blender or food processor including the juice or syrup from the canned peaches.
2. Blend until smooth.
3. Serve immediately.
4. Refrigerate or freeze leftovers within 2 hours.

Notes

• Juice or syrup can be replaced with ¾ cup water and sweetener of your choice.
• Canned carrots work too! Drain them before adding.
• Try using fresh carrots but cook them first.

Not Your Everyday Apples

Not Your Everyday Apples

Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 4 servings
Serving Size 3/4 cup

Ingredients

3 medium apples
1⁄2 cup raisins
2 teaspoons soft butter or margarine
2 teaspoons brown sugar
1⁄4 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees.
2. Wash the apples and chop into small pieces.
3. Mix apples with raisins, butter or margarine, sugar and cinnamon.
4. Place the mixture in a baking dish and cover loosely with foil. Bake for about 20 minutes.
5. Cool slightly and enjoy!
6. Refrigerate leftovers within 2 hours.

Notes

• Try serving this recipe with vanilla yogurt!

Microwave Applesauce

Microwave Applesauce

Prep time: 15 minutes
Cooking time: 10 minutes
Yield: 7 servings
Serving Size 1/2 cup

Ingredients

6 apples, peeled, cored and quartered
1⁄4 cup water
1⁄3 cup sugar
1⁄4 teaspoon cinnamon

Directions

1. Place apples and water in a 2 quart microwave safe dish.
2. Cover apples with microwave-safe cover or plastic wrap and cook on high for 6 to 8 minutes or until apples are easily pierced with a fork.
3. Add sugar and cinnamon.
4. Use a potato masher or fork to make smooth or chunky applesauce.
5. Refrigerate leftovers within 2 hours.

Notes

• Frozen apple slices work great in this recipe.

Melon and Mint

Melon and Mint

Prep time: 15 minutes
Yield: 8 servings
Serving Size 3/4 cup

Ingredients

1 Tablespoon lime juice
1⁄4 cup fresh mint leaves
2 Tablespoons brown sugar
3 cups watermelon cubes
3 cups honeydew cubes

Directions

1. Blend lime juice, mint leaves and brown sugar together in a small food processor.
2. Place melon cubes in a bowl. Drizzle dressing over melon and toss gently.
3. Refrigerate leftovers within 2 hours.

Cherry Salad

Cherry Salad

Prep time: 15 minutes
Yield: 4 servings
Serving Size 3/4 cup

Ingredients

1⁄2 cup sweet cherries
1 cup cantaloupe cubed
1 cup green grapes, cut in half
1 medium banana, peeled and sliced
1⁄4 cup orange juice (juice from 1/2 orange)
1⁄4 cup flaked coconut (optional)

Directions

1. Wash all fruit before cutting.
2. Pit cherries by slicing them in half and removing the pit.
3. Mix the cut fruit together in a bowl.
4. Pour orange juice over fruit and stir in coconut if desired.
5. Refrigerate leftovers within 2 hours.

Blueberry Tofu Smoothie

Blueberry Tofu Smoothie

Prep time: 5 minutes
Yield: 4 servings
Serving Size 1 cup

Ingredients
3⁄4 cup frozen blueberries
1 ripe banana
1 cup vanilla soy milk
3 ounces silken tofu
1⁄2 cup orange juice (juice from 1 orange)
1 teaspoon lime juice

Directions

1. Combine all ingredients in a blender.
2. Puree until completely smooth.
3. Serve immediately.
4. Refrigerate leftovers within 2 hours.

Notes

• Add 2-3 more teaspoons of lime juice for more tartness.
• Freeze extra lime juice to use later.

Bell Pepper Smoothie

Bell Pepper Smoothie

Prep time: 5 minutes
Yield: 4 servings
Serving Size 1 cup
 

Ingredients
1 medium banana, peeled fresh or frozen
1 can (8 ounces) pineapple, drained
1⁄2 cup red bell pepper, seeded and chopped
2 cups frozen mixed berries
1 cup water

Directions

1. Combine all ingredients in a blender or food processor.
2. Blend until smooth.
3. Serve Immediately.
4. Refrigerate or freeze leftovers within 2 hours.

Notes

• For a sweeter smoothie reserve and add juice from the canned pineapple. Use less water if adding juice.
• Use any combination of berries.

Baked Apple and Cranberries

Baked Apple and Cranberries

Prep time: 5 minutes
Cooking time: 5 minutes
Yield: 1 servings
Serving Size 1 apple
 

Ingredients
1 baking apple (try Golden Delicious, Granny Smith, Jonathan, or Braeburn) dash of cinnamon to taste
1 Tablespoon dried cranberries
1 teaspoon brown sugar
1⁄2 teaspoon margarine or butter

Directions

1. Wash apple and remove core (seed area), leaving the bottom to hold in the filling.
2. Peel a small band of skin from around the top of the apple.
3. Place the apple in a microwave safe container.
4. Sprinkle cinnamon around the top of the apple and into the hole.
5. Fill the center of the apple with cranberries, pressing down if needed.
6. Top the cranberries with the brown sugar and margarine.
7. Cover loosely with wax paper.
8. Microwave on high for about 2 1/2 minutes or until apple is soft when poked through the center hole with a fork. Cool slightly.
9. Refrigerate leftovers within 2 hours.

Notes

• Try using a corer or a paring knife and a small melon baller or the tip of a vegetable peeler to remove the core.
• Try fresh cranberries, raisins or other dry fruit in the center.
• For additional servings, increase the cooking time about 1 minute for each apple.
• Serve for breakfast or dessert!

Apple Spice Oatmeal

Apple Spice Oatmeal

Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 servings
Serving Size 1 cup

Ingredients
1 apple
2 cups nonfat or 1% milk or water
1 cup quick cooking or old fashioned rolled oats
1⁄8 teaspoon salt
1⁄8 teaspoon cinnamon
1 Tablespoon brown sugar
1⁄8 teaspoon nutmeg (optional)

Directions

1. Rinse the apple, remove the core and cut into small chunks.
2. Bring the water or milk to a boil in a saucepan.
3. Add the oatmeal, salt and apple chunks. Cook over medium heat for 1 minute if using quick cooking oats or 7 to 10 minutes if using old fashioned rolled oats. Stir a couple times while cooking.
4. Remove from heat. Stir in cinnamon, brown sugar and nutmeg, if desired.
5. Refrigerate leftovers within 2 hours.

Notes

• To increase the apple flavor, use apple juice for all or part of the water. Mixing apple juice with milk may cause milk to curdle.