Veggie Wednesday - Grilled Fruit Kabobs

I'm seriously overdue for a Veggie Wednesday post! This time, though, it's all fruit. Check out this link for more Veggie Wednesday posts! Oh, and take a look at my very first Veggie Wednesday post while you're at it.

Grilling fruit brings out the natural juices and caramelizes them ever so slightly. The best fruits are ones with firm flesh such as stone fruits or pineapple. Stay away from melons as they tend to soften too much. Served with a cool dip, it's a great ending for a summer meal.

Grilled Fruit Kabobs with Honey Lime Yogurt Dip
Hands-On Time: 20 minutes
Ready In: 30 minutes
Serves: 4

Ingredients:

2 pounds assorted fruit - strawberries, pineapple, mango and kiwi in photo
8 metal or bamboo skewers
1 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lime zest

Directions:

1. Heat grill to medium-high and make sure grate is clean.
2. Thread chunks of washed, peeled or seeded fruit onto skewers. If using bamboo skewers,
soak in water for 10 minutes to minimize chances of burning.
3. Grill for 3 to 4 minutes per side, turning carefully so fruit does not fall off of
skewers.
4. Remove from heat and serve with dip.
5. For dip, combine yogurt, honey and lime zest and stir until well blended. Keep chilled
until serving time.

Cinnamon Chips with Fruit Salsa

Cinnamon Chips with Fruit Salsa

Almost every kid loves salsa and chips and this sweeter take on them is the perfect snack. Change fruits to suit your own tastes, but use the same amounts listed for the best results. Using a cooking spray pump (I love Misto) in lieu of butter cuts down on calories as well.

The chips really only need one side sprayed and dusted with cinnamon sugar, otherwise it just gets messy and they stand a greater chance of burning.

Make up a batch of these in just a few minutes and watch them disappear just as quickly!

Cinnamon Chips with Fruit Salsa
Printable Recipe

Hands-On Time: 5 minutes
Ready In: 15 minutes
Yield: 10 servings

Ingredients:

10 whole wheat flour tortillas
Oil in a spray pump
1/3 cup granulated sugar plus one Tablespoon
1 teaspoon ground cinnamon
1 cup diced strawberries
1 cup diced kiwi
1 cup diced pineapple
1 teaspoon lemon juice

Directions:

1. Preheat oven to 350 degrees F.
2. Stack flour tortillas and cut into 6 wedges, making 60 wedges total. Set in a single layer on ungreased baking sheets.
3. Spray wedges evenly but lightly with oil.
4. Combine 1/3 cup sugar and cinnamon and sprinkle evenly over tortilla wedges.
5. Bake for 8-10 minutes or until crisp and just beginning to brown. Remove from baking sheets and cool completely.
6. While chips are baking, combine fruits, the remaining tablespoon of sugar and lemon juice and refrigerate until needed. Serve with cooled chips. Use within 2 days for best results. Chips can be stored in an airtight container for 5 days.

Honey Granola

Honey Granola

More honey! I really do love that golden stuff. In fact, check out my last post for a great dinner idea using honey. In the meantime, this one is awesome. Honey Granola combines many flavors and textures and is a great as a snack or even a cereal on its own or a topping for yogurt. Use any nut or dried fruit you like to change up the flavors.

Have your kids help in the kitchen with mixing and they'll be even more likely to want to eat this healthier-than-most snack. Serve it up in something cute (see photo) and it will be a big hit!


Honey Granola
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 45 minutes plus 30 minutes cooling time
Serves: Makes 7 cups

Ingredients:

4 cups rolled oats (not instant or quick cooking)
1/2 cup shelled sunflower seeds
1/2 cup raw shelled pumpkin seeds
1 cup whole raw almonds
1 teaspoon ground cinnamon
1 cup dried apricots - chopped
2 Tablespoons flax seed oil
3 Tablespoons vegetable oil
1 cup honey

Directions:

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Stir together oats, seeds, nuts, cinnamon and fruit in a large bowl.
3. Blend honey and oil and pour over oat mixture.
4. Stir together until everything is well coated and spread evenly on baking sheet.
5. Bake for 20 minutes and stir well. Bake for another 15 minutes or until golden and beginning to dry.
6. Cool for half an hour before storing in an airtight container for up to 2 weeks.