Tuna stuffed tomatoes – party fare! Serve with hot consomme and tiny sandwiches, such as turkey and Swiss cheese on marbled rye. Lean ham and Swiss on rye is another tasty option.
An alternative to party fare, you could also make Tuna Stuffed Tomatoes for a luncheon main dish.
Tuna Salad for Tuna Stuffed Tomatoes
For tuna salad, break one 6-1/2 or 7-ounce can of tuna in chunks; sprinkle with 1 tablespoon lemon juice. Add 2 hard cooked eggs, chopped, 1/4 cup thinly sliced sweet pickle, 1/4 cup finely chopped onion, 2 tablespoons diced pimiento, 1/4 teaspoon salt and a dash of pepper. Add 1/2 cup mayonnaise; mix gently and chill.
Turn 4 tomatoes stem end down. Cut each, not quite through, in 6 equal sections. Salt inside and fill with tuna salad. Serve on beds of lettuce.
Tomato: It’s a Fruit
Currently, tomatoes are one of the most popular fruits eaten by Americans. Tomatoes are members of the fruit family, but they are served and prepared as a vegetable. This is why most people consider them a vegetable and not a fruit. Tomatoes are an excellent source of vitamin C and a good source of vitamin A. Lycopene, one of nature’s most powerful antioxidants, is found almost exclusively in tomatoes.
Treat yourself to some sweet peach pleasures via sweet peach recipes! Peaches are sodium, fat and cholesterol free, high in vitamin A and have vitamin C.
Following are three delicious, yummy recipes for peach treats!
Peach Pleasures 1: Peach Apple Crisp
Canned peaches are available, sliced or in halves, packed either in sugar syrup or water. Apples are a good source of soluble fiber, especially pectin, which helps control insulin levels by slowing the release of sugar into your bloodstream.
This berry crumble pie recipe comes from a very popular restaurant and is in demand all year long by its customers. A long standing favorite!
One satiated customer said, “This was by far the best dessert I have ever eaten and my obsession to eat every crumb could easily have been mistaken for an eating disorder!“
This pie features raspberries; however, you could use any favorite pie berry such as blueberries, strawberries, etc. We’ve been given permission to share it with one and all – hope you enjoy!
The Satiating Berry Crumble Pie Recipe
1 -1/3 cups (2-2/3 sticks) unsalted butter, room temperature
2/3-cup sugar plus 1-1/2 to 3 cups of sugar, depending on sweetness of berries (divided)
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
3-1/2 cups flour
Almond Streusel (see recipe below)
6 cups (3 pints) raspberries â€“ pick over but do not rinse (see note)
1/2 cup cornstarch
1 tablespoon vanilla extract
12 small disposable pie tins (see note) Directions:
Cream butter and 2/3 cup sugar until well mixed. Add egg and vanilla, scraping with a rubber scraper and mix well.
In a mixing bowl, combine salt, baking powder and flour. Add to butter mixture all at once and mix just until combined. Scrape dough onto plastic wrap and form in a flat disk. Cover and refrigerate at least one hour.
After dough has chilled, lightly dust a work surface with flour. Divide dough into 12 equal parts and roll out the dough to fit pie tins. You may roll dough scraps over again but be careful not to incorporate too much flour or dough will become crumbly. You may have to chill the scraps again before you roll them. Once you have rolled out the pie shells, fit them into pie tins making sure the dough reaches the outer rim of the tins. Return tins to refrigerator.
Prepare almond streusel and set aside.
To make filling, preheat oven to 375-degrees. Combine unwashed berries with remaining 2-1/2 to 3 cups sugar (depending on sweetness of berries), cornstarch and vanilla. Immediately spoon about 1-1/2 cups of the berry mixture into each tart shell. It is okay to heap the filling in the shells. The berries will cook down. (See notes).
Divide almond streusel evenly among pies. Set on cookie sheets and bake in preheated oven 20 to 25 minutes or until streusel is golden and you see juice from the berries bubbling up in the center of the pies. Remove from oven and cool. Recipe makes 12 pies, one serving each.
Almond Streusal Recipe
Ingredients: 1-1/4 cups sugar
1/2 cup plus 2 tablespoons of flour
3/4 cup (1-1/2 sticks) cold, unsalted butter cut in very small pieces
1/2 cup sliced blanched almonds
Directions: Combine sugar and flour. Cut in butter using two knives, your fingers or a food processor. Toss almonds with butter/flour mixture. Refrigerate until ready to use. Divide streusel evenly between pies.
Pastry recipe makes enough for 12 individual, 7-ounce pies. You may use disposable pie tins. They should measure at least three inches across the bottom, five inches across the top and be at least 1-3/8-inches high. You my find them at kitchen supply stores and some large grocery stores.
Not washing the berries again will prevent excess liquid in the filling.
After adding sugar and cornstarch to berries, very quickly add mixture to crusts, top with streusel and bake. If berry mixture sits too long, you will have too much liquid.
Following are some of our most popular refreshing, frosty fruity favs and even a slushy for healthful and cooling summertime treats. I’ve also added a recipe card image if you’d care to download and print that way. Click on each “card” for a larger, crisper copy.
Chocolate Banana Pops Recipe
Servings: 8 bananas
Prep Time: 10 minutes
4 ripe, firm bananas, peeled and cut into half crosswise
1-1/2 cup dark chocolate chips or white chocolate
3 tablespoons vegetable oil
1 cup toppings such as chopped nuts, colored sprinkles, grated coconut, etc.
Insert stick into the cut end of each banana.
Freeze banana for 1 hour or until solid.
Melt chocolate in microwave or over hot water.
Stir in vegetable oil until mixture is satiny and smooth.
Dip frozen bananas into chocolate, coating all sides.
Place toppings on a flat plate. Roll coated bananas over toppings. Serve.
Fruity Frosty Favs Free Recipe Card
Easy Strawberry Frost
1 cup egg whites
6 ounces cold water or non fat milk
1/2 cup frozen strawberries
Blend at slow speed for 20 seconds.
Add one-half cup frozen strawberries.
Blend at high speed for one minute. Enjoy!
Frosty Fruit Favs Free Recipe Card
Fruit Slushy Recipe
Quick and easy, and addictively delicious, this is a great, easy to make snack recipe for kids.
1 tablespoon chia seeds
1-1/2 cup cool water, coconut water, or juice of choice
1/2 to 1 cup frozen fruit of your choice
1/3 cup fat free evaporated milk
Spiced bananas, orange sections or cubed angel food cake
Add all ingredients to a blend and liquefy using the most powerful setting. Blend until smooth. Drink immediately.
Customize! You can use a blend of different fruits or stick to one kind. The possibilities are almost endless.
Frosty Fruit Favs Free Recipe Card
Pomegranate Frost Recipe
1-1/2 cup pomegranate juice
1-1/2 cup cranberry juice
1/2 cup each fresh lemon juice and fresh lime juice
1 bottle sparkling water
8 finely shredded mint leaves
Fill a pitcher half-full with ice cubes. Add the pomegranate juice, cranberry juice, lemon juice,
lime juice, 1-1/ cup sparkling water and the shredded mint; stir until well mixed.
Fill six tall glasses with ice. Pour the mixture into the glasses and serve immediately.
Frosty Fruit Favs Free Recipe Card
Here’s a fruit shake that’s simple, fast and yummy. Also very filling in
1 cup orange juice
1 frozen banana
1 cup (approx.) frozen strawberries
Blend all ingredients in the blender. The frozen fruit makes it thick; there is
no need for ice. Try experimenting with different juices and fruits.
Dried fruit can be used in so many ways – baked goods, handy snacks, gorps and trail mixes to name a few.
But are you aware of the health benefits in dried fruit nutrition?
Popular Dried Fruit Nutrition Components
Raisins. Raisins contain phytochemicals and boron. Phytochemicals benefit oral health by fighting bacteria that cause cavities and gum disease. Boron is beneficial to bone health. Mix raisins with your favorite nuts! You’ll have a high-energy, protein and fiber packed snack. Best of all, it’s a quick and easy homemade snack.
Figs. Figs are a high source of dietary fiber and antioxidants. The fiber in figs is associated with improved digestive health. It has also been shown to have anti-clotting, antispasmodic, anti-ulcer and lipid lowering properties. For the most antioxidants, choose fully ripened figs. Research conducted at the University of Innsbruck in Austria suggests that as they ripen, almost to the point of spoilage, antioxidant levels actually increase.
Apricots. Apricots are rich in carotenoids like beta-carotene. Beta-carotene is important for healthy eyes, skin, and a strong immune system. Apricots are low in calories, too. Three medium apricots contain about 50 calories.
Prunes. Prunes are rich in phenolic compounds. The phenolic compounds in prunes promote bone health. Prunes are also a good source of potassium. These qualities make prunes an excellent snack for active people.
Dates. Dates are high in antioxidants and proanthocyanidins. Antioxidants protect cells against free radicals. Proanthocyanidin compounds are strongly associated with cardiovascular health. Here in the U.S., dates are added to pudding, breads, spreads, and even sparkling date juices.
Peaches. Peaches are an excellent source of vitamin A. Vitamin A is important for the retina and in maintaining healthy eyes.
In our third in a series of fruit frenzy favorites we will take a look at two more super fruits, bearberries blackberries andÂ their health benefits. (Click the thumbnails below for a large view of the berries.)
Bearberry is used for bladder treatment in European folk medicine. Hydroquinones found in the bearberry leaves have antibacterial properties that aid infections.
A cup of bearberry tea, made from the dried leaves infused in boiling water, can help with urinary infections, kidney and bladder problems and prostate disorders.
To make a cup of bearberry tea use 1 to 2 teaspoons of the dried leaves for every 1 cup of boiling water. Infuse the leaves for ten to fifteen minutes, covered. Strain and drink. When treating infections or other problems with the urinary system you can drink up to three cups a day of this herbal infusion.
Bearberry leaves can be smoked to get rid of headache. However, using bearberry in this form is illegal and is carefully regulated in many parts of the world, as it has a narcotic effect.
Bearberry nutritional value can be obtained by consuming it raw.
Blackberry fruit contains vast amounts of anthocyanocides, which are found in the pigment that gives the berries their color. Anthocyanocides are powerful antioxidants. Give an antioxidant packed boost to your next fruit smoothie with blackberries.
Blackberry leaves are said to treat non-specific diarrhea and inflammation of the mouth and throat. The leaves are also said to reduce blood sugar. The leaves contain good amounts of vitamins C and E along with the mineral selenium.
Use 1 generous tablespoon of dried blackberry tea leaves per cup of boiling water. Cover and steep for 10 minutes. Strain. Add honey or sugar to taste. You can combine equal amounts of dried mint and dried blackberry tea leaves as a combination.
Are low in sodium, fat and cholesterol free.
An excellent source of fiber, potassium and vitamin C.
Support heart health, normal blood pressure and weight loss.
Super Fruits: Persistent Point
All fruits are healthy for us, but the best ones are those with the most fiber. A good rule of thumb is to stick with the fruits with edible skins or seeds. Fruits included are apples, peaches, pears, blueberries, strawberries, blackberries, and grapes. Eating the skin and seeds amps up your fiber intake. The skin and the seeds contain most of the antioxidants, vitamins, and minerals.
That’s why it’s much better to eat whole fruit, rather than relying on juices
In our second in a series of fruit frenzy favorites we will take a look at beloved bananas and the succulent but less common bloodoranges.
Click each image below for a larger view of the super fruits.
If you want a quick fix for flagging energy levels, there is no better snack than a banana. Research has proven that just 2 bananas provide enough energy for a strenuous 90-minute workout. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions making it a must to add to your daily diet. See: The Power Behind Bananas
Also called pigmented orange or moro orange, good-quality blood oranges should be firm and heavy for their size. It is the crimson tint that makes blood oranges healthy.
Blood oranges are very low in saturated fat, cholesterol and sodium. They are also a good source of dietary fiber, and a very good source of Vitamin C. They have the added benefit of anthocyanins, too. One of these oranges packs around eighty calories.
Eat blood oranges out of hand or juice them in salads. They are great for juicing due to the flavor and coloring.
Blood Oranges Cocktail Recipe
3 ounces of blood orange juice
1 ounce of vodka or white rum
Put all the ingredients into a cocktail shaker filled with ice.
Put the combination in glass.
Drink and enjoy!
Super Fruits: Persistent Point
All fruits are healthy for us, but the best ones are those with the most fiber. A good rule of thumb is to stick with the â€œS or Sâ€ fruits. These are the ones with edible skins or seeds. Fruits included are apples, peaches, pears, blueberries, strawberries, blackberries, and grapes.Eating the skin and seeds amps up your fiber intake. The skin and the seeds contain most of the antioxidants, vitamins, and minerals.
That’s why it’s much better to eat whole fruit, rather than relying on juices.
The following list of fruits are servings of each listed fruit that equal 100 calories. Stick to these portion sizes with your fruits and soon you won’t need the list anymore – you’ll know by heart!
100 Calorie Fruit Servings
1 medium large apple
1 small banana
1-1/3 cups blackberries
1/2 medium cantaloupe
7/8 cup cherries
5 roasted chestnuts
1/4 of 5-1/2-inch honeydew melon
1 small papaya
2 medium peaches
1 medium pear
Grapes should be plump and firmly attached to a green stem. Good color for type of grape, not faded. Grapes do not ripen off the vine, so be certain that they are ripe when you purchase or pick them. Buy small quantities. When refrigerated, grapes will last five to seven days.
To ripen fruit, place it in a brown paper bag in a dark place for a few days.
Pro-chefs swear this is true so here goes! If you slice a banana with a sterling silver knife they will not darken as fast.
To peel thick-skinned fruits, cut a small amount of peel from top and bottom, set fruit on a cutting board, cut off the peel in strips from top to bottom.
Get only the best fruits. If you purchased your fruit in a box, or can see the box in the store, check the box it came in to be sure there is a government stamp on it saying, “U.S. Grade No.1” or that they have a USDA stamp.
Wash all fruits and vegetables in cold water to remove any chemicals. Never soak or store them in water. Vitamins B and C are easily lost. Dry all fruits and vegetables after washing.
Did You Know?
Fruit juices have lost fiber from the fruit. It is better to eat the whole fruit because it contains the added fiber that helps you feel full.
Productive Produce – Whether fresh, frozen or canned, we can’t go wrong with fruits and vegetables.
These Baked Apple Pecan Maple pancakes have the maple syrup baked right inside of them! Add more if you really like maple syrup. If nuts are a problem for allergies or you just don’t care for them, by all means leave them out. This is a great pancake breakfast either way. And by baking these pancakes, you save heaps of fat calories.
Baked Apple Pecan Maple Pancakes Ingredients
1 cup pancake mix (such as Bisquick regular or reduced fat)
1/2 cup milk
2 tablespoons butter, melted
1 cup apple – peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/3 cup pecans, chopped
3 tablespoons maple syrup
Preheat oven to 350 degrees.
Mix together pancake mix, milk and egg until blended. Set aside.
Pour melted butter in 9-inch pie plate.
Place apple slices in bottom of pie plate.
Sprinkle cinnamon and pecans over apples and drizzle syrup over top.
Pour batter over apples.
Bake at 350 degrees for 30 minutes or until top springs back when touched.
Loosen edges and invert onto serving platter.
Cut into wedges before serving.
Did you know?
Pancakes are ancient! There is a recipe in a cookbook by the Roman epicure Apicius, but it is Americans who folded them into their daily lives and made them into the stuff memories are made of. Following are some tips on making the perfect pancake as well as some out-of-the-ordinary pancake recipes.
Everyday dishes take on more pizzazz and more nutrients with the simple addition of healthy colorful fruits or vegetables. They can be fresh, frozen, dried, or canned. Keep them on hand so you can paint your plate at a moment’s notice!
Take sliced strawberries, oranges, or mangoes, or any kind of fresh or dried berries (strawberries, raspberries, blueberries). Sliced baby beets taste great, tossed in a spinach salad.
Give your favorite mac and cheese recipe a face (and taste) lift. Toss in sun-dried tomatoes, roasted bell peppers, or green chilies (mild or hot). Tip: great with scrambled eggs, too!
Chili peppers too hot for your taste? Use chili powder instead. A teaspoon of red chili powder meets the recommended daily allowance for Vitamin A.
Like things super hot? Use habanero chili’s. But be careful. They have actually been known to cause burns!
Making mashed potatoes?
Boil potatoes in the saucepan with carrots, sweet potatoes, or leeks, then mash.
Popping Some Popcorn?
Popping low or no-fat popcorn? Add dried apples, cranberries or cherries to your wholesome, whole-grain snack.
This is just a small amount of ideas. Use your imagination and mix up healthy color foods for a healthier diet and a healthier you.