HOT RASPBERRY TEA

HOT RASPBERRY TEA

Ingredients

  • 1 Tea bag
  • 4-6 raspberry (fresh or frozen )
  • 1 Tsp honey
  • 1 Tsp lemon juice

Directions

Place  tea bag in hot water for 2-3 minutes. Let it cool. Add the raspberries. Add lemon juice and honey if desired. Sip cool tea. Refrigerate for a cool iced tea.

Super Easy Grilled Corn

Super Easy Grilled Corn

Ingredients

  1. Corn on the cob
  2. Butter
  3. Salt, Pepper to taste
  4. Optional: seasonings

 

Instructions
  1. Soak corn in a pot of cold water for 15 minutes.
  2. Preheat your grill on the medium setting.
  3. Peel back corn husks, pull the silks off around the corn.
  4. Season the corn with butter and salt, pepper (or add your fave spices.)
  5. Pull the husks back around the corn.
  6. Wrap corn tightly in tin foil, (this keeps the steam in and cooks quicker.)
  7. Grill corn for 20-25 minutes or until tender, turning occasionally.
  8. Peel back husks and remove corn.
  9. Sprinkle your favorite seasonings on top for added flavor.
By Lolly Jane

Sweet Potato Macaroni and Cheese

Sweet Potato Macaroni and Cheese

Sweet Potato Macaroni and Cheese

 

Ingredients

1 medium sweet potato (mine was 370 grams and was a little more than what was needed)
2 cups elbow macaroni (whole wheat or gluten-free)
2 tablespoons olive oil
2 tablespoons flour (whole wheat or a gluten-free 1-to-1 blend)
2 cups milk
1/2 teaspoon Dijon mustard (I left this out and used garlic powder instead)
2 cups grated cheddar or Monterey jack cheese (I used 1 1/2 cups cheddar and 1/2 cup Pecorino Romano)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Directions

Bring a small pot of water to a boil. Meanwhile, peel and dice the sweet potato into 1/2″ pieces. Place in the boiling water and cook until tender, about 10-20 minutes. You can alternatively place the potato on a baking sheet and bake at 400 °F for 1 hour or until soft and then scrape out the flesh.
Mash the cooked sweet potato well and measure out 1 cup (245 grams).
Bring a medium pot of water to a boil and cook the macaroni according to the instructions on the package. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Slowly pour in the milk while whisking constantly. Cook until the mixture is thick enough to coat the back of a spoon, about 3-5 minutes. Reduce the heat to low and stir in the mustard, if using, cheese, and 1 cup of mashed sweet potato. Remove the pot from the heat and stir until smooth. I didn’t mash my sweet potato well enough and used an immersion blender to make it totally smooth. Add in the salt, pepper and then the macaroni.
Recipe from The Kid’s Daily Plate: A Week’s Worth of Healthy Mix ‘N Match Toddler- and Kid-Approved Meals by Lauren Zembron.

Flank Steak Salad

Flank Steak Salad

Flank Steak Salad

Ingredients
1.5 lb. flank steak
salt & pepper to season both sides of steak
3 cups diced romaine lettuce
1 red pepper, julienne¼ cup sliced red onion
¼ cup sliced red onion
1 cup julienne cucumber
½ cup julienne carrot
Peanut Dressing
2 tablespoons rice wine vinegar
1 tablespoon peanut butter
2 teaspoons soy sauce
1 teaspoon dice fresh mint
1 teaspoon minced fresh ginger
1 garlic clove, minced
juice of one lime
salt and pepper to taste
Instructions
Season both sides of the flank steak with salt and pepper. Place on grill.
Grill each side of steak for 4-5 minutes.
Remove from grill. Let sit for 2-3 minutes for juices to settle.
In a small bowl mix, rice wine vinegar, peanut butter, soy sauce, fresh mint, fresh ginger, mint, garlic, lime juice, salt, and pepper.
Slowly whisk in canola oil till thickened. Set aside.
In a large bowl add romaine lettuce, red pepper,  red onion, cucumber, carrot,. Toss and set aside.