Delicious Summer Treats

August 30, 2017

Summer is a wonderful time of year that brings with it a bunch of delicious fruits and vegetables to brighten our taste buds! Now, you are likely able to find local fresh fruits and vegetables at your farmers markets throughout the summer as well as in your grocery store.

Here are four great tasting recipes to try including drinks, salads, soup and fried chicken!

Watermelon Slushie
1 Qty 6 to 7lb watermelon
2 Limes
½ Cup Lime Juice
Soda Water

Slushie Syrup
2 Tbsp Granulated Sugar
¼ Cup Water
¼ Tsp Salt

Make 2 inch pieces from the watermelon and remove the seeds (should be appx 4lbs worth)
Remove the seeds from watermelon.
Zest your limes (wash off the waxy coating on your limes and use a grater board to make shavings from the skin of lime).
Next make the Slushie Syrup in a small saucepan. Combine the salt, sugar and water, bring to a boil and then reduce heat to simmer until the sugar dissolves which should be about 2-3 minutes.
Remove pan from heat and stir in the lime juice and lime zest. Then let cool completely.
Once cooled, use a strainer and pour the liquid into a measuring cup.
Take ½ of the watermelon pieces and ½ the syrup into a blender and puree until smooth.
Strain into a metal loaf pan and repeat with the remaining watermelon pieces and syrup.
Cover and freeze (should take about 8 hours)
When ready to serve, use a fork and scrape the shavings to make large flakes and put in glasses
Top your glasses with the soda water and enjoy!

Tossed Salad

½ head lettuce, washed, torn into bite sized pieces

4 ounces spinach, fresh whole leaf

1 green onion, washed and minced

1 fresh tomato, washed and diced

1 cucumber, peeled, quartered, and sliced thin

Place in a large bowl and mix well! For slight variations of this tried and true classic, you can add items like hard boiled eggs, thin shavings of ham or turkey, onion slices or chopped green, yellow and red peppers. Makes 4 servings.

Creamy Cauliflower Soup

1 pkg. Monarch Cream of Chicken Soup Mix with Vegetables 1 c. Cauliflower 1/2 c. Fat free cottage cheese 1 c. Water 1 tsp. White pepper

Puree cauliflower and cottage cheese in blender. In small saucepan, stir soup mix and water until smooth. Bring to boil over medium heat. Reduce heat. Add puree mixture and simmer for 6 minutes or until cauliflower is cooked. Serves 2.

Per Serving: Calories: 87.5 Protein: 13 grams Carbs: 8 grams Fat: 0 grams

*Too bland? Kick up the flavor with garlic powder or onion powder.

Fried Chicken

1 pkg. Sea Salt-N-Vinegar Voyage Soy Chips 4 oz. Chicken breast 1 Egg white 1/4 tsp. Garlic powder 1/4 tsp. Paprika 1/4 tsp. Ground pepper flakes, sale and pepper to taste

Preheat oven to 400 degrees. In a bowl, combine crushed Soy Chips and spices. Place egg white in another bowl. Dip chicken in egg white, then roll in Soy Chip crumb mixture. Place chicken in a small baking pan. Spray chicken with "I can't Believe It's Not Butter" spray. Bake for 20 minutes or until done. Serves 1.

Per Serving: Calories: 275 Protein: 46 grams Carbs: 12 grams Fat: 5 grams

*For a crispier coating, cook the chicken 5-10 minutes longer and flip the chicken breast when half done.