All posts tagged: independence day

Fourth of July Eatery Series: Homemade Patriotic Pop Tarts

Originally posted on Girl Meets Soul:
This recipe makes either a tasty dessert or breakfast item.  It is also the last entry to the Fourth of July Eatery Series for this Independence weekend.   The recipe makes 6 pop tarts at approx. 232 calories/pop tart.  Sans toppings, each pop tart is only 208 calories. Before we begin–yes, I slightly cheated and used store-bought dough. Hey, I ran out of time.  But feel free to make it truly authentic by making your own dough–you’ll need to prepare it at least a day in advance.   Alrighty, back to the recipe: What You’ll Need: 1 box refrigerated pie crust (2 layers) Some homemade strawberry jam (or store bought) 1 egg 3 oz blueberries 6 medium strawberries, sliced 6 tbps low fat whip cream 1 tbsp water  How to Make: Preheat the oven to 425 degrees. Unroll one of the pie crusts and square the edges. Cut into rectangles. With a rolling pin, roll edges into 4 more square edges. You should have 12 squares at this point.…

Fourth of July Eatery Series: Star-spangled Pasta Salad

Originally posted on Girl Meets Soul:
Here’s another salad for the Fourth of July Eatery Series.  It’s hearty, it’s healthy, it’s flavorful (couldn’t think of another “h” word lol). What You’ll need: 8 ounces uncooked penne pasta 1 pint grape tomatoes, halved (or whole) 2 cups coarsely chopped fresh spinach 1 yellow bell pepper, chopped 1/4 cup finely chopped red onion 3 tablespoons chopped fresh rosemary 1 (4-ounce) package crumbled goat cheese  1/4 cup fresh lemon juice 1 teaspoon Dijon mustard 1 tbsp minced garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 cup olive oil 1/8 cup white wine vinegar 1/8 cup white cooking wine  How to Make: Cook pasta according to package directions; drain. While pasta is cooking, make a lemon vinaigrette by whisking together the lemon juice, Dijon mustard, minced garlic, salt, pepper and olive oil. Set aside. In a large bowl, toss pasta with tomatoes and remaining ingredients.  Add lemon vinaigrette mixture and lightly toss. Serve immediately or chilled.  If preserving some lemon vinaigrette for other uses, seal in an…

Fourth of July Eatery Series: Red, White and Blue Fruit Salad

Originally posted on Girl Meets Soul:
This sweet side is probably the easiest recipe in the entire Fourth of July Eatery Series.  It makes about 5 servings at roughly 89 calories/serving.  The honey permits the natural sweetness of the fruit to come through. Mmmmm…. What You’ll Need: 1 (10-ounce) package of raw strawberries, hulled and quartered 1 (6-ounce) package of raw blueberries 2 tbsp honey 2 tablespoons lemon juice 2 bananas How to Make: Mix honey and lemon juice in a bowl; set aside.  Mix the strawberries and blueberries together in a bowl; drizzle lemon and honey mix, then toss lightly. Refrigerate for at least 30 minutes.  Cut bananas into thick slices.   Add and lightly toss with strawberry and blueberry mixture.  Serve. Told ya it was easy ;-). Enjoy!

Fourth of July Eatery Series: Corn on the Cob

Originally posted on Girl Meets Soul:
There’s a wee tropical storm a-brewing, so we’re taking this classic Fourth of July Eatery Series meal indoors.  The manner of cooking is essentially the same regardless of whether you’re using an outside grill or your oven, so feel free to make this recipe on a grill if the weather where you permits. The cinnamon and sugar in this recipe really provides a sweet zing.  Even better, each ear of corn is only 64 calories! What You’ll Need: 4 or 5 ears of corn 2 tbsp butter (or olive oil) 1/2 tsp cinnamon 1/2 tsp brown sugar (optional) How to Make: Preheat oven to 450 degrees F (or high heat if using outside grill). Remove husks and silks from corn. Lightly brush  melted butter or olive oil over the corn and wrap each individual ear in foil. Place directly on rack and roast in oven for 30 minutes.  If using preheated grill, turn occasionally  until fully cook, about 10-15 minutes. Once corn is cooked through, remove foil, brush corn with butter or olive…

Fourth of July Eatery Series: Tasty Sirloin Skewers

Originally posted on Girl Meets Soul:
What’s Independence Day without a variety of skewer meats? Here’s another side for the Fourth of July Eatery Series that’s sure to please your taste buds!  Coming in at approx. 89 calories/skewer (makes 14 skewers), the scale will be pleased too. Here’s What You’ll Need: 1/4 cup lemon juice 1/4 cup olive oil 1/4 cup soy sauce 1 tsp dried oregano 3 tbsp minced garlic 2 medium yellow onions, cut into 1 inch pieces 2 large green bell peppers, cut into 1 inch pieces 3 tbsp dark brown sugar 3 tbsp distilled white vinegar 1/2 tsp garlic powder 1/8 tsp seasoned salt 2 pounds beef sirloin steak, cut into 1 inch cubes 8 oz white mushrooms 6 skewers How to Make: In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, minced garlic, brown sugar, distilled white vinegar, garlic powder, and seasoned salt. Reserve about 1/4 cup of this marinade for basting.  Add steak  and mix well. In a 2 gallon Ziplock bag, add onions, mushrooms and green peppers.  Top with marinade and shake.…

A Patriotic Menu

Originally posted on Girl Meets Soul:
Happy Independence Day Everyone! We have a few people over for some Fourth of July festivities.  At brunch, after I revealed what I planned to make all weekend, my friends suggested that I should share.  So, without further adieu, I am presenting the Fourth of July Eatery Series! Here’s what’s on the menu for my household this weekend–some healthy, some not, but always patriotic! Let freedom (and your bellies) reign! ;-). Check back often as each meal is prepared this weekend (I’ll be updating all weekend).  Then click on the link for the recipes to each meal. Breakfasts/Brunches: Liberty French Toast Main Dishes: Spicy Turkey Burgers Star-spangled Pasta Salad Sides (to serve with either lunch or dinner): Grilled Corn on the Cob Red, White and Blueberry Fruit Salad Rosemary Chicken Skewers Tasty Sirloin Skewers Desserts: Homemade Patriotic Pop Tarts Representing the Land of the Free, and the Home of the Brave! Peace, Love and Live Life Full, P.A.

Fourth of July Eatery Series: Liberty French Toast

Originally posted on Girl Meets Soul:
Welcome to the first meal of the Fourth of July Eatery Series.  Start this Independence day off right with some red, white and blue deliciousness! Alright, it’s not the most healthy meal in the world, but hey, it’s the holiday–calories don’t count, right? Right??? … No? Just me? Oh well.  You’re entitled to a treat here and there, and this one is downright good eatin’! Here’s What You’ll Need: 1 (10 ounce) package frozen strawberries, thawed 1 cup fresh blueberries 1 (8 ounce) package cream cheese (I use the 1/3 less fat variety), softened 1 tbsp brown organic sugar 2 cups unsweetened coconut milk (if you want it creamier, feel free to use whole dairy milk) 2 eggs, beaten 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Some Pam canola spray 8 slices of some oaty/grainy type bread (I use whole grain Oatnut bread–adds a rich flavor)  What to Do: Preheat oven to 170 degrees F (or the lowest temperature your oven has.  You’re not trying to bake anything, this…

Fourth of July Eatery Series: Homemade Patriotic Pop Tarts

This recipe makes either a tasty dessert or breakfast item.  It is also the last entry to the Fourth of July Eatery Series for this Independence weekend.   The recipe makes 6 pop tarts at approx. 232 calories/pop tart.  Sans toppings, each pop tart is only 208 calories. Before we begin–yes, I slightly cheated and used store-bought dough. Hey, I ran out of time.  But feel free to make it truly authentic by making your own dough–you’ll need to prepare it at least a day in advance.   Alrighty, back to the recipe: What You’ll Need: 1 box refrigerated pie crust (2 layers) Some homemade strawberry jam (or store bought) 1 egg 3 oz blueberries 6 medium strawberries, sliced 6 tbps low fat whip cream 1 tbsp water  How to Make: Preheat the oven to 425 degrees. Unroll one of the pie crusts and square the edges. Cut into rectangles. With a rolling pin, roll edges into 4 more square edges. You should have 12 squares at this point. Layer 6 squares on a cookie …

Fourth of July Eatery Series: Spicy Turkey Burgers

Continuing the Fourth of July Eatery Series–in true patriotic fashion–we’re taking it to the grill.  We’re putting a spicy twist on the good ole’ burger with this easy to make recipe. 😀 What You’ll Need: 1 pound ground turkey ¼ cup seeded, chopped banana peppers ½ cup crumbled goat cheese ¼ tsp season salt ¼ tsp cayenne pepper ½ tsp black pepper 1 bunch fresh cilantro, chopped 1 avocado – peeled, pitted, and diced 1 onion, diced 1 tomato, diced 2 jalapeno peppers, seeded and chopped ¼ cup lime juice 1/8 tsp salt How to Make: Preheat grill for high heat. In a bowl, mix the turkey, peppers, and goat cheese. Season with season salt, cayenne pepper and ¼ tsp black pepper. Form the mixture into 4 or 5 patties.  Cook patties until no longer pink, about 8-10 minutes on each side (internal temperature should be 180 degrees F).   In a bowl, toss cilantro with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper to make an avocado salsa mix.   Serve the burgers …

Fourth of July Eatery Series: Corn on the Cob

There’s a wee tropical storm a-brewing, so we’re taking this classic Fourth of July Eatery Series meal indoors.  The manner of cooking is essentially the same regardless of whether you’re using an outside grill or your oven, so feel free to make this recipe on a grill if the weather where you permits. The cinnamon and sugar in this recipe really provides a sweet zing.  Even better, each ear of corn is only 64 calories! What You’ll Need: 4 or 5 ears of corn 2 tbsp butter (or olive oil) 1/2 tsp cinnamon 1/2 tsp brown sugar (optional) How to Make: Preheat oven to 450 degrees F (or high heat if using outside grill). Remove husks and silks from corn. Lightly brush  melted butter or olive oil over the corn and wrap each individual ear in foil. Place directly on rack and roast in oven for 30 minutes.  If using preheated grill, turn occasionally  until fully cook, about 10-15 minutes. Once corn is cooked through, remove foil, brush corn with butter or olive oil and sprinkle with cinnamon and …