Summery ideas

Val.inddVEGGIE SALAD

 

2 c. chopped celery

1 c. chopped onion

1 head cauliflower, broken into bite-sized pieces

1 (10 oz.) pkg. frozen peas

1 c. sour cream

2 c. thinly sliced carrots

2 Tbsp. vinegar

1/2 tsp. salt

1/2 tsp. garlic powder

1 c. mayonnaise

1 Tbsp. sugar

1 tsp. celery salt

1 tsp. dried dill

Combine celery, cauliflower, peas, onion and carrots. For dressing mix sour cream, vinegar, salt, garlic powder, mayonnaise, sugar, celery salt and dill. Pour over veggies and stir. Refrigerate overnight. Makes eight servings.

 

HEALTHY VEGGIE STIR-FRY

 

Cooking spray

1 scallion, thinly sliced

1 medium zucchini, diced

Pepper to taste

1 ear corn, husked and kernels removed

1/2 red bell pepper, diced

2 Tbsp. shredded fresh basil

Lightly coat large nonstick skillet or wok with cooking spray. Place over high heat and add scallion, zucchini, corn and bell pepper. Stir-fry until vegetables are crisp-tender, two – three minutes. Remove from heat and stir in basil and pepper. Serve hot, warm or cold.

 

PORK & VEGETABLE STIR-FRY/ CASHEW RICE

 

3/4 c. uncooked long-grain rice

1/2 tsp. salt

1/3 c. chopped green onions

2 Tbsp. honey

1/4 c. dry-roasted salted cashews, coarsely chopped

2/3 c. fat-free chicken broth

1 c. chopped onion

2 Tbsp. cornstarch, divided

3 Tbsp. low-sodium soy sauce, divided

1 (1 lb.) pork tenderloin, trimmed, cut in 1/2” cubes

1 Tbsp. canola oil, divided

2 c. sliced mushrooms (about 4 oz.)

2 Tbsp. grated peeled fresh ginger

2 garlic cloves, minced

2 c. sugar snap peas

1 c. chopped red bell pepper

Cook rice according to package directions, omitting salt and fat. Stir in 1/3 cup onions, cashews and salt; set aside and keep warm. Combine broth, cornstarch, two tablespooons. soy sauce and honey in small bowl and set aside. Combine pork remaining cornstarch and remaining soy sauce in bowl, tossing well to coat. Heat two teaspoons oil in large nonstick skillet over medium-high heat. Add pork; saute four minutes or until browned. Remove from pan. Add remaining oil to pan. Add mushrooms and onion; saute two minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute one minute. Stir in pork; saute one minute. Add reserved broth mixture to pan. Bring to boil; cook one minute or until thick, stirring constantly. Serve over rice.

 

BREAKFAST BLACKBERRY SALAD

 

1/2 medium-sized ripe cantaloupe

2 ripe kiwi fruit

1 pint ripe strawberries

1/2 pint fresh blackberries

3 Tbsp. chopped fresh mint plus 4 whole sprigs

1/4 c. fresh-squeezed orange juice

Scoop out cantaloupe with melon baller and place balls in bowl, about two cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter slices. Add to cantaloupe. Set aside four of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make one cup place in the bowl. Add blackberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered, for 1/2 hour for flavors to blend. Divide salad among four bowls. Garnish each with a whole strawberry and a sprig of mint.

 

 

STRAWBERRY CRUNCH MUFFINS

 

Topping:

1/2 c. brown sugar

1/4 c. all-purpose flour

1/2 c. chopped pecans

1/4 c. oatmeal

3 Tbsp. unsalted butter, melted

Combine topping ingredients in one bowl and mix well. Set aside.

Muffins:

3/4 c. all-purpose flour

3/4 c. whole wheat flour

1/2 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1 egg, lightly beaten

1 tsp. vanilla extract

1/2 c. unsalted butter, melted

1/2 c. milk

1 c. sliced strawberries

1 tsp. lemon zest

Sift flours, sugar, baking powder, salt and cinnamon into mixing bowl. In separate bowl mix beaten egg, melted butter, vanilla and milk. Add wet ingredients to dry ingredients all at once and stir until just combined. Quickly stir in strawberries and lemon zest. Pour into greased or paper-lined 12-cup muffin pan, filling 2/3 full. Sprinkle topping evenly over muffins. Bake in preheated 350° oven 20-25 minutes or until toothpick inserted into center of muffin comes out clean.

 

ORANGE JULIUS CAKE

 

1 white cake mix

3 egg whites

1/4 c. cooking oil

1 1/4 c. orange soda pop

1 (3 oz.) pkg. orange gelatin

3/4 c. boiling water

1/2 c. cold water

Beat together cake mix, egg whites, oil and soda pop on low with electric mixer for about 30 seconds to blend, then two minutes at medium speed. Pour into greased and floured 9-inch by 13-inch baking pan. Bake at 350° for 30 minutes or until toothpick comes out clean. Meanwhile dissolve gelatin in boiling water and stir in cold water; set aside at room temperature. Cool cake for 20 minutes. Using a meat fork poke holes all over top of cake and slowly pour gelatin over cake. Chill until cold. Prepare topping and frost. Refrigerate until served.

Topping:

1 (8 oz.) pkg. cream cheese, softened

1 c. powdered sugar

1 tsp. vanilla extract

1 (8 oz.) tub frozen whipped topping, thawed

3 Tbsp. dry orange gelatin

Beat until fluffy the cream cheese, powdered sugar, vanilla and gelatin. Fold in whipped topping.

 

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