Quick 4-Ingredient Peach Fruit Salad

Several years ago, my mom was asked to teach a class on "summer salads" for a church function. She typed up a book with several recipes in it and taught a few staple salads one weeknight. I was probably 16 at the time and I still have her recipe book! Not only do I have it, but I use it all the time. It's ripped, stained and is just basically a pile of papers with no binding...but it's filled with some of the best salad recipes out there!

This Peach Fruit Salad is one of the recipes she shared and I make it all the time for my family. I love how quick and easy it is. Four ingredients thrown into a bowl, doesn't get much easier! The glaze from the peach pie filling makes the perfect sauce for the salad. You can also change this up and use other canned fruits instead of pineapple and mandarin oranges. It's versatile, light and makes a great side dish to a summer meal!  

Quick Peach Salad
Ingredients:

• 1 (21-oz) can peach pie filling
• 1 (20-oz) can pineapple tidbits or chunks, well drained
• 1 (15-oz) can mandarin oranges, well drained
• 1-2 cups sliced fresh strawberries

Directions:

1. Mix all the ingredients together in a large bowl and refrigerate until ready to serve. Enjoy!

Click for Printable Recipe

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Pain au Chocolat a.k.a Easy Chocolate Croissants

Well, it's officially the first day of summer for my boys. You can tell it's totally throwing me off since this post is really late, ha! I'm super excited to share with you this easy kid-friendly treat. It's not the healthiest treat ever, but it's one of my kids' favorites and I had to pass it along!

So awhile back my husband served a two-year mission for our church in Paris, France. Since we've been married we've been lucky enough to go there twice. France is so beautiful and the food is outstanding! My favorite treats that I ate daily there were Pain au Chocolat (big croissants filled with chocolate, yum!) and Nutella crepes. 

Nutella is a staple that most French people have in their cupboards. In fact, my husband says when he was there on his mission, he and his companion were fed regularly by fellow French church members. One day they showed up for dinner at a Frenchmen's home and the man pulled bread, peanut butter and Nutella from his cupboard. Just bread, peanut butter and Nutella. Now that's MY kind of dinner! 

Two staples that I always have on hand are Nutella and Pillsbury Crescent Rolls. For a quick treat for me my boys, I like to spread some Nutella in each crescent triangle, roll it up and bake. SO easy and unbelievably tasty! They taste so much like the Pain au Chocolat that we bought when visiting France but take a fraction of the time to make! Flaky, chocolatey goodness that will satisfy your sweet tooth and snack craving!

Pain au Chocolat a.k.a Easy Chocolate Croissants
Ingredients:

• 1 container Pillsbury Crescent Rolls (I use reduced-fat)
• Nutella Hazelnut Spread

Directions:

1. Preheat oven to temperature specified on crescent roll container. Line a cookie sheet with parchment paper. Open up crescent rolls and pull apart to make triangles.
2. Spread about a tablespoon of Nutella down center of each crescent roll and roll up. Place on cookie sheet and bake according to crescent roll package directions.

Click for Printable Recipe

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Healthy Grilled Turkey-Stuffed Peppers

So the big day has finally come. My oldest is graduating elementary school today! Next year he starts middle school. I honestly feel like I just brought him home from the hospital. How in the world can he be ELEVEN already?!! WHY do they have to grow up so fast?! Sometimes I wish I could freeze time and keep my boys young forever. I'm trying to live in the moment and enjoy every second with them. That's the only way I can cope with them growing up. Oh, and by taking a million pictures of them -- haha!

 Anyway, since today is the last day of school, summer officially begins at our house! When the weather warms up, we grill ALL the time. I love grilling things out of the ordinary. Like potato slices, fruit (check out my Sweet & Spicy Grilled Fruit Skewers on Classy Clutter last week!) and various peppers. These yellow and red peppers are halved and filled with a delicious turkey mixture and then grilled! Please believe me when I tell you they have soooo much flavor!! My boys love them! If you're still on the look-out for a yummy Father's Day dinner to make for dad, TRY THESE! He will devour them! Plus, as a mom, there's nothing better than a meal that contains a lean protein and a veggie all in one!

 So first, half your peppers and clean them out. Mix together the turkey and seasonings. Fill peppers and grill meat-side down for about 5 minutes.

 Flip over and grill for about 5-8 minutes more or until a meat thermometer reads 165 degrees. 

 Pile on a serving platter and serve to your hungry family - they will devour them! Enjoy!

Grilled Turkey-Stuffed Peppers
Ingredients:

• 4 red or yellow bell peppers, halved and cleaned out
• 1 pound lean ground turkey
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 shallot, minced
• 1/4 cup seasoned italian breadcrumbs
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. Dijon mustard
• 1 Tbsp. fresh parsley, chopped

Directions:

1. Preheat grill to medium-high heat. Rinse and slice red and yellow bell peppers in half. Clean out insides by getting rid of seeds and any veins. Set aside.
2. In a medium bowl, mix remaining ingredients. Use your hands to lightly mix it together. Fill each pepper half with turkey mixture. 
3. Lightly grease grill grates. Place each filled pepper meat-side down on pre-heated grill for about 5 minutes. Carefully flip over and grill for another 5 -8 minutes - or until internal temperature reaches 165 degrees. Enjoy!

Click for printable recipe

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Quick & Easy Caramel Cashew Popcorn Snack

There an awesome street fair near where I live on Memorial Day weekend. They have all these booths where vendors sell everything from dog chew toys to jewelry. It's so fun to walk down and peruse the booths and then get some grub. They always have different foods that we love trying. Every year my boys beg me to buy caramel corn for them at one of the booths. It's the best caramel corn ever. I decided I had to try to make my own and man, did my family love it!

It's really easy to make and makes your house smell awesome! I found the recipe in an Everyday Food magazine and changed it up a bit. I hope you give it a try and let me know what you think!

Caramel Cashew Popcorn
Ingredients:

• 10 cups popped popcorn (I used almost 2 bags popped light popcorn)
• 1 cup cashews, coarsely chopped
• 1/2 cup packed light brown sugar
• 4 Tbsp. butter
• 1/8 tsp. salt
• 2 Tbsp. water

Directions:

1. Preheat oven to 300 degrees F. Butter (or spray with cooking spray) a large rimmed cookie sheet. Set aside.
2. Pop popcorn and measure out into a large bowl. Add cashews and toss to combine.
3. In a small saucepan, bring brown sugar, butter, salt and water to a boil, stirring constantly. Drizzle over popcorn and quickly stir to combine.
4. Spread popcorn evenly on prepared cookie sheet. Bake, tossing occasionally, until golden brown, about 40 minutes. Transfer onto wax paper to let cool. Enjoy!
   
   
   
   Click for Printable Recipe
   
   
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Corn & Black Bean Salsa with Homemade Tortilla Chips

My husband has always been a chip and dip fan. I remember buying Costco size salsas and chips when we were first married and going through them at record speed. He will dip a chip in anything. He even went through a phase where he would bring plain tuna to work for lunch and dip chips into it. Yeah, okay. That's a little strange, but I love him anyway. Ha! When I make a fresh salsa, he always gets super excited...and then eats it all before anyone else can ;). This is one of his favorites!

Have you ever made your own tortilla chips?

They are so simple to make and I think they taste better than the store-bought kind!

Corn & Black Bean Salsa

Ingredients:

• 2 (14-oz) cans black beans, rinsed and drained
• 1 cup frozen corn
• 1 (14.5-oz) can petite diced tomatoes, undrained
• 2-3 tomatoes, chopped
• 1 yellow onion, diced small
• 1 jalapeño pepper, minced
• 2 cloves garlic, minced
• 1 shallot, minced
• 1-2 tomatillos
• 1 bunch cilantro, chopped
• juice from 1/2 a lime
• 1-1/2 Tbsp. cumin
• 1 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1/2 tsp. salt (more if needed)
• 1/4 tsp. black pepper

Directions:

1. Combine ingredients beans through cilantro, stir together. 
2. Mix up lime juice, cumin, oil, vinegar, salt and pepper in a small bowl and pour over chopped vegetables. Stir to combine. Let chill in refrigerator and then serve with chips

Homemade Tortilla Chips

Ingredients:

• Six 6-inch white corn tortillas
• Cooking spray or olive oil
• salt

Directions:

1. Preheat oven to 350 degrees F. Lightly spray both sides of each tortilla with cooking spray (or brush lightly with olive oil). Sprinkle both sides with salt.
2. Using pizza cutter or large knife, cut each tortilla into six pieces. Place on a parchment lined baking sheet and bake for 12-15 minutes (sometime even a bit longer, until the chips are nice and crispy). Makes 36 chips - can double or triple the recipe, just use another baking sheet so tortillas don't touch while baking.

Click for printable recipe

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Easy Roasted Mushroom & Potato Cheese Frittata

I had never attempted any sort of cooked egg dish, like a frittata or quiche until about a year ago when my husband requested it. I'm not sure why, but I had never tried making one! My husband loves eggs. Like, really loves eggs. He would have them with every meal if he could. And what's not to love? They are the perfect protein, right?! Throw in some vegetables and you have a super healthy breakfast or dinner. Anyone can make this frittata, it's really simple. It tastes great and you can swap out what your family likes or what you have on hand. If we have any leftovers, we eat them for breakfast lunch or dinner! 

Easy Roasted Mushroom & Potato Cheese Frittata
(Adapted from Everyday Food Magazine)
Ingredients:

• 1 package white mushrooms, trimmed and quartered
• 1/2 pound red potatoes, diced into 1/2" cubes
• 1 Tbsp. olive oil
• salt & pepper, to taste
• 8 eggs
• 1/2 cup milk
• 1 Tbsp. Dijon mustard
• 1/4 tsp. hot pepper sauce (I used Frank's Red Hot)
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 cup Monterey Jack cheese
• 1 (10-oz) package frozen chopped broccoli, thawed 

Directions:

1. Preheat oven to 400 degrees F. In a 9-inch pie plate, toss mushrooms, potatoes and oil. Season with salt and pepper and roast for 20 minutes, tossing once.
2. Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot sauce, salt and pepper. Stir in cheese and broccoli. 
3. When vegetables are done roasting, pour egg mixture over mushrooms and potatoes and stir to combine. 
4. Bake until puffed and set in the middle, about 45 to 50 minutes. Cut into slices and enjoy!

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Click for printable recipe

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Peanut Butter & Chocolate Chip Cookies

Okay, obviously a peanut butter cookie is never going to be "healthy" right?? 

I don't normally get cravings but I had a peanut butter cookie craving like nobody's business. I honestly can't remember the last time I made peanut butter cookies. I usually shy away from them because they're not the most waist-friendly treat. While this recipe isn't exactly healthy, I used white whole wheat flour and reduced-fat peanut butter instead of regular to save a little on calories.

These cookies are the BOMB! They are soft in the middle and a little crispy on the edges. They're chewy with the perfect peanut buttery deliciousness! If you like peanut butter and chocolate chip cookies, then these are the cookies for you! My boys LOVED them!

{A little bit healthier} Peanut Butter & Chocolate Chip Cookies
Yield approximately 4 dozen cookies

Ingredients:

• 1 cup dark brown sugar
• 1 cup granulated sugar
• 1 cup butter
• 2 eggs
• 1 tsp. vanilla
• 1-1/4 cup reduced-fat creamy peanut butter
• 2-1/2 cups white whole wheat flour
• 1/8 tsp. salt
• 2 tsp. baking soda
• about 2 cups semi-sweet chocolate chips

Directions:

1. Cream together sugars and butter in a mixing bowl until combined. Add eggs one at a time; blend until light and fluffy. Add vanilla and peanut butter, mix to combine. 
2. In a separate bowl, sift flour, salt and baking soda. Mix into peanut butter mixture. Fold in chocolate chips. Refrigerate until firm and easy to handle.
3. When chilled, roll or scoop 1-1/2 inch balls and place on cookie sheet about two inches apart. Bake 10-12 minutes in a pre-heated 350 degree oven. Wait a few minutes before transferring to a cooling rack. Let cool and then enjoy!

Looking for more yummy treats?

Strawberry Cool Whip Cookies

Low Fat Diet Dr. Pepper Brownies

Healthier 3-Ingredient Chocolate Cookies

Slow Cooker Hot Fudge Cake

Click for Printable Recipe

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