Watermelon Slush

"fabulous and so easy.....add a shot of gin for the adults!!! "

INGREDIENTS

• 3 cups diced watermelon
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 cup crushed ice
• 1/2 cup water

PREPARATION

1. Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

NUTRITION

Per serving: 48 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 2 mg sodium; 137 mg potassium.

Nutrition Bonus: A natural sports drink with vitamins A and C, potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 fruit

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Chocolate & Nut Butter Bites

Sweet satisfaction in seconds!

INGREDIENTS

• 8 1/4-ounce squares bittersweet chocolate
• 4 teaspoons almond, cashew or pistachio butter
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PREPARATION

1. Top each chocolate square with 1/2 teaspoon nut butter of your choice (almond, cashew, pistachio).

NUTRITION

Per serving: 79 calories; 6 g fat ( 2 g sat , 1 g mono ); 0 mg cholesterol; 9 g carbohydrates; 6 g added sugars; 1 g protein; 1 g fiber; 12 mg sodium; 20 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 1 fat

Nutrition Note: What you get: Magnesium, copper, chromium.

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Peanut Butter & Pretzel Truffles

INGREDIENTS

• 1/2 cup crunchy natural peanut butter
• 1/4 cup finely chopped salted pretzels
• 1/2 cup milk chocolate chips, melted

PREPARATION

1. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES

• Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

• Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

NUTRITION

Per truffle: 64 calories; 4 g fat ( 1 g sat , 2 g mono ); 1 mg cholesterol; 5 g carbohydrates; 2 g added sugars; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.

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Mini Brie and Apple Quiches

Celebrate the flavors of fall with our best fall recipes for entertaining.

Mini Brie & Apple Quiches

INGREDIENTS

• 30 mini phyllo shells (two 1.9-ounce packages; see Note)
• 1/2 medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• Pinch of ground nutmeg
• 4 ounces Brie (1/2 small wheel), cut into 30 squares

PREPARATION

1. Preheat oven to 350°F.
2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
3. Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
4. Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

TIPS & NOTES

• Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.

NUTRITION

Per quiche: 39 calories; 2 g fat ( 1 g sat , 1 g mono ); 39 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 65 mg sodium; 20 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat

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Mom’s Apple Squares

INGREDIENTS

• 1 1/4 cups whole-wheat pastry flour
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar, plus 3/4 cup, divided
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 4 tablespoons cold unsalted butter
• 5 tablespoons canola oil
• 1/3 cup ice water
• 1 large egg, separated
• 4 cups thinly sliced firm tart apples, such as Granny Smith, Empire or Cortland, peeled if desired
• 1 teaspoon ground cinnamon

PREPARATION

1. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar, salt and baking powder in a large bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine. Whisk water and egg yolk in a small bowl. Add to the flour mixture and stir until it begins to come together. Knead the dough with your hands in the bowl a few times until it forms a ball. Divide the dough in half and shape into 5-inch disks. Wrap each in plastic and refrigerate for at least 1 hour.
2. Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray and line the bottom and sides with parchment paper.
3. Combine apples, the remaining 3/4 cup sugar and cinnamon in a large bowl.
4. Roll one portion of dough between sheets of parchment or wax paper into a 9-by-13-inch rectangle. Peel off the top sheet and invert the dough into the prepared pan. Peel off the remaining paper. Trim the dough so it covers just the bottom of the pan. Spread the apple filling evenly over the dough. Using the parchment or wax paper, roll out the remaining dough, invert it over the filling and trim the edges so it just covers the filling. Whisk the egg white in a bowl until frothy and evenly brush over the top crust. Lightly sprinkle the crust with additional sugar, if desired.
5. Bake until golden brown and bubbling, 40 to 45 minutes. Let cool for at least 1 hour before cutting into 12 squares.

TIPS & NOTES

• Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: Parchment paper

NUTRITION

Per serving: 253 calories; 10 g fat ( 3 g sat , 4 g mono ); 28 mg cholesterol; 37 g carbohydrates; 3 g protein;2 g fiber; 163 mg sodium; 49 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

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Chicken Breasts with Mushroom Cream Sauce {Healthy}

INGREDIENTS

• 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1 medium shallot, minced
• 1 cup thinly sliced shiitake mushroom caps
• 2 tablespoons dry vermouth, or dry white wine
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons heavy cream
• 2 tablespoons minced fresh chives, or scallion greens
  
  

  PREPARATION

  1. Season chicken with pepper and salt on both sides.
  2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
  3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

  TIPS & NOTES

  • Tip: It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

  NUTRITION

  Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein;1 g fiber; 373 mg sodium; 370 mg potassium.
  Nutrition Bonus: Selenium (34% daily value).
  Exchanges: 1 vegetable, 3 lean meat, 2 fat

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Kaley Cuoco ... Perfect beauty

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