Strawberry Yogurt Swirl Pops

1 lb strawberries, hulled

1⁄3 cup plus 1⁄4 cup sugar, preferably superfine

2 tsp lemon juice

2 cups vanilla yogurt

You’ll also need:

2 large plastic squeeze bottles,

10 pop molds (1⁄2-cup capacity)

PREPARATION

1. Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.

2. In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

3. Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

4. Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.

Tip: Large squeeze bottles (2-cup capacity) are available in crafts stores and baking supply stores, sometimes labeled for candy-making. To easily unmold the pops, use a pair of pliers to grip the sticks and gently pull out pops.

Yummy Mummy Dogs

Rhodes Dinner Rolls, thawed but still cold

hot dogs

mustard


For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

“Lime or Shrek” Sorbet Ice Cream

·         ½ to 1 Cup – 100% Juice (we use Welch’s – Passion Fruit, White Grape / Peach or Pineapple / Orange) – Passion fruit works best

·         ¼ Banana

·         1 Slice pineapple

·         Handful fresh spinach

·         1 wedge fresh lime

·         3 Cups Ice

Turn machine on 1 turn to 10 then to high speed. Push ingredients into blade with tamper until machine “catches” (low grinding sound) all materials. Blend until smooth (4 “pillows” should appear on top) Should take no more than 30 seconds.

Other all natural juices can be used instead of Welch’s – Use your imagination!

Welch’s has 2 types of frozen juice. 1) Yellow Cap (This is the preferred type as the sugar used is all natural fruit sugars) 2) White Cap (This is not preferred as the sugar used is High Fructose Corn Syrup)

“Shrek (Not Lime Based)” Sorbet Ice Cream

·         ½ to 1 Cup – 100% Juice (we use Welch’s – Passion Fruit, White Grape / Peach or Pineapple / Orange) – Passion fruit works best

·         ¼ Banana

·         1 Slice pineapple

·         Handful fresh spinach

·         3 Cups Ice

Turn machine on 1 turn to 10 then to high speed. Push ingredients into blade with tamper until machine “catches” (low grinding sound) all materials. Blend until smooth (4 “pillows” should appear on top) Should take no more than 30 seconds.

Other all natural juices can be used instead of Welch’s – Use your imagination!

Welch’s has 2 types of frozen juice. 1) Yellow Cap (This is the preferred type as the sugar used is all natural fruit sugars) 2) White Cap (This is not preferred as the sugar used is High Fructose Corn Syrup)

Crispy Chicken Bites

YIELD: 6
PREPARATION TIME: 15 minutes
COOKING TIME: 10-15 minutes

Details

Ingredients

• 3 boneless, skinless chicken breasts weighing about 6 oz.
• 1/4 cup of oat bran
• 1/4 cup of wheat germ
• 1 Tbsp coarsely ground flaxseed
• 1/4 cup coarsely ground almonds
• 1/2 tsp sea salt
• 1/2 tsp white pepper
• Pinch garlic powder
• 1/2 cup water or low-sodium chicken broth
• 1 large egg white, lightly beaten

Preparation

1.        Preheat oven to 400°F. Prepare baking sheet by lining with parchment paper or coating lightly with best-quality olive oil.

2.       Cut chicken breasts into nugget-sized pieces, about 1.5 inches square. Set aside.

3.       Next, combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture.

4.       Combine water and egg in a medium bowl. Dip each piece in the water/egg-white mixture. Then dip each piece in the coating mixture. Make sure each piece is well coated.

5.       Place on the baking sheet. When all of your chicken has been coated and your baking sheet is full, place in the oven and bake for 10-15 minutes or until golden.

Clean-Eating Honey Mustard Sauce

Ingredients

• 1.5 tsp. honey
• 1 tbsp. Dijon mustard

Preparation

1.        Mix well.