Loving my veggie garden this year because with all of the rain – comes a huge harvest of tomatoes! For Labor Day weekend, I made a few different recipes using tomatoes. Bruschetta was at the top of my list! So easy to make and you don’t need plum tomatoes. I used the large juicy big boy-type tomatoes!
Slice a baguette thin and place on a cookie sheet in one layer. Place under a hot broiler for just a minute or two until they start to brown. Flip to the other side and repeat.
When they come out of the oven, drizzle with olive oil and rub the top surface with a sliced garlic clove.
Using 3 or 4 large tomatoes, slice a tomato side ways (so that the top half of the tomato has the vine) and squeeze the juice and seeds over the kitchen sink. Repeat with the bottom half to remove seeds.
Dice the tomatoes, drizzle with olive oil, S&P to taste.
Fresh basil! Pull 10-12 fresh basil leaves, roll them up together and slice thin. Add to the tomato mixture and stir.
Scoop the tomato mixture on each toasted baguette slice.
A fresh tomato appetizer perfect for late summer. Ready to serve or transport to a party!
Sweet Stackers are reusable, stackable trays that insert into a container your already own. The classic Tupperware 9×9 inch container and 8×8 inch Sweet Stackers tray set is pictured. Two layers of bruschetta in one container without a soggy mess. Ready to transport to a party or picnic!
Hooray for Summer and the kids being off of school! It was a great day to pick some fresh herbs from our garden. All of our radishes were ready to harvest too. This fruit & veggie plate made for a super healthy afternoon snack with my girls on the porch. We didn’t limit ourselves to veggies, we even tried it with peaches and plums. I love it when they at least try a new veggie they wouldn’t eat before!
I don’t think you can get any healthier than this dip! It is only made from Greek Yogurt (which I think has the same taste and consistency of sour cream). I chopped some fresh chives, thyme and dill and added a little salt to taste. The kids were pleasantly surprised that they liked it!
Fresh Herb Greek Yogurt Dip
1 cup Greek Yogurt
1 TB chopped dill
1 TB chopped thyme
1 TB chopped chives
S & P to taste
Combine all ingredients and serve with veggies and fruit.
My family and I had a relaxing afternoon picking raspberries at a local farm on Labor Day. It was definitely the peak picking time for the season after the heat and rain last week. The berries were so big and delicious! When we got home it was about time to start planning a BBQ dinner, but I wanted to whip up a quick dessert with our fresh picked berries. I remembered that I had received a message last week from the Meal Makeover Moms about a healthy cake with fresh fruit. Yes, I said it…healthy cake! Well, I was actually missing one main ingredient. I thought I had wheat germ in my fridge, but as it turned out I didn’t. Since I needed a 1/4 C of something, I added another whole grain – corn meal. Which I really enjoyed the moist cake with a little added crunch.
Raspberry Breakfast Cake
Makes 8 Servings
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 cup canola oil
- 1/2 cup 1% low-fat milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
Preheat the oven to 400°. Coat a 9″ round cake pan with cooking spray.
Add the dry ingredients in a medium size mixing bowl. In another mixing bowl, whisk the egg, sugar, canola oil, milk, lemon juice and vanilla extract until combined. Add the wet ingredients over the dry ingredients and mix until just combined.
Pour the mixture into the pan and place the fresh fruit on top. Sprinkle the top with remaining tablespoon of sugar.
Bake for 20-22 minutes until a toothpick come out clean.
Let cake cool or serve warm. A scoop of ice cream or frozen yogurt is certainly a treat over the warm cake!
Always looking for healthy snacks that you can take on the go? Of course you can purchase granola bars at the grocery store, but the ones my kids like are not really a healthy snack and they make me more hungry after eating just one. Some of the healthier versions are difficult to bite and chew, plus pretty pricey. So I thought I would try to make my own. I had all of the ingredients in my pantry, they were easy and my 3-year-old had a lot of fun measuring and mixing the ingredients. This recipe turned out perfectly delicious for both kids and adults alike!
Mmmmm! Chewy, with lots of flavor and texture and I know I was fully satisfied with eating only one bar.
Homemade Granola Bars (yields 18 bars)
2 cups old-fashioned oats
3/4 cup wheat germ
3/4 cup walnuts (chopped)
1/2 cup dried cranberries (substitute any dried fruit)
1/4 cup mini chocolate chips (optional)
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 egg whites
1/4 cup honey
1/4 cup real maple syrup (or substitute with another 1/4 cup of honey to make a 1/2 cup)
1/2 cup canola oil
Preheat oven at 350°.
Mix all dry ingredients in a large bowl. Combine egg whites, honey, maple syrup and oil in a medium size bowl. Fold the dry ingredients with the wet ingredients.
Line a 9×13 inch pan with foil or parchment paper. Lightly oil the pan so the bars will not stick and can be removed easily. Press the mixture evenly into the pan.
Bake for 30-35 minutes until lightly browned.
Cool in pan for 1 to 2 hours. Remove from pan and cut into bars. I divided by cutting down the center lengthwise and then cut approximately 1 inch bars from the two halves.
It’s Friday, and it is movie night in our house. What is the best treat to complete the whole movie experience? Popcorn!
I usually had pre-packaged microwave popcorn in my pantry. Recently, I heard something about the possible harm from chemicals used in the butter flavoring and anyways….I am on my quest to try to eliminate (or minimize) processed foods when I can in my house. Did you know that you can easily make a homemade version of microwave popcorn? All you need is popping corn and a brown paper lunch bag.
Why I love this? It is WAY cheaper and WAY healthier because I can control my toppings. The fun part is trying different flavors to coat the popcorn!
Funny story – my kids freaked out that the popcorn was white and not yellow like they were used to. <cringe!!> Now does that tell you that there might be something wrong with the processed version?
To pop your corn:
Use 1/4 C popping corn and place in a brown paper bag. Fold the paper bag at the top and adhere with a piece of tape. Place flat in the microwave for 3 minutes, stopping when there are 2-3 seconds in between pops. Once done, carefully dump the popcorn in a bowl or a pan and get the toppings ready.
The key is getting the toppings to stick to the popcorn. For butter flavor, I melt only 1 TB of butter and lightly drizzle it over the popcorn. Toss the popcorn to distribute the topping. Add a shake or two of salt, grated parmesan cheese a small pinch of red pepper for some spice.
Forget the butter! My kids enjoyed a yummy afternoon snack when I drizzled the melted combination of 1 TB of peanut butter and 1 teaspoon of hazelnut spread over the popcorn (pictured above). Such a small amount when a long way to make a satisfying afternoon snack for 3 kids.
What are you favorite toppings? I am always looking for new ideas!
I guess I expected that microwave popcorn needed the metal bag and extra ingredients in order for it to cook that way. I hope this has enlightened at least one of my viewers out there.