From the Live Well Kitchen: 4 easy recipes for Memorial Day weekend

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Fiesta Confetti (Alabama Cooperative Extension System)

AUBURN UNIVERSITY, Ala. — Whether you spend the weekend by the pool or on the lake, food is often a big component of Memorial Day activities. However, who wants to spend all their time in the kitchen? Cut down on your kitchen time with these four easy recipes from Live Well Alabama. Whether it’s the veggie-loaded dip, fruit-infused frozen pops or refreshing melon salad, these recipes are sure to be a hit.

Fiesta Confetti

Ingredients

  • Three Roma tomatoes, diced
  • One or two fresh jalapeño peppers, diced with seeds removed
  • Three large, sweet bell peppers (any color)
  • One 15-oz. can black beans, drained and rinsed
  • 1 cup whole kernel corn
  • 2/3 cup onion, red or white, diced
  • 1 cup fresh cilantro, chopped
  • 2 tbsp. lime juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt

Directions

In a large bowl, mix all the ingredients together. Toss well to cover the vegetables evenly with the spices and lime juice. Serve immediately or chilled with whole-grain chips or crackers. To include more heart-healthy fats, add fresh avocado to this dip.

Pear Pops

Ingredients

  • One 15-ounce can unsweetened pears, undrained
  • 2 tbsp. lemon juice
  • 2 tbsp. honey
  • Four small paper cups
  • Four pop sticks

Directions

  1. In a bowl, mash the pears using a hand masher or hand mixer. Add the lemon juice and honey and mix well.
  2. Using the four small paper cups, pour equal portions of the mix into each cup.
  3. Freeze for 1 hour, then insert a pop stick into each cup.
  4. Freeze until the pops are firm. Peel off the paper cup and serve.

Sunset Pops

Ingredients

  • 1 cup strawberries, chopped
  • One 15-ounce can unsweetened peaches, undrained
  • 2 tbsp. lemon juice
  • 2 tbsp. honey
  • Four small paper cups
  • Four pop sticks

Directions

  1. In a bowl, mash the strawberries using a hand masher or hand mixer. Add 1 tbsp. lemon juice and 1 tbsp. honey and mix well.
  2. Using the four small paper cups, fill each cup half full with the strawberry mix. Freeze for 1 hour.
  3. In another bowl, mash the peaches with juice using a hand masher or hand mixer. Add 1 tbsp. lemon juice and 1 tbsp. honey and mix well.
  4. Fill the partially frozen strawberry cups the rest of the way with the peach mixture.
  5. Insert a pop stick into each cup and freeze until firm. Peel off the paper cup and serve.

Melon and Mint

Ingredients

  • 3 cups watermelon, diced
  • 3 cups honeydew melon, diced
  • 1/4 cup mint leaves, chopped
  • Juice from half a lime
  • 2 tbsp. honey

Directions

In large bowl, combine all of the ingredients and mix well. Serve chilled. You can also be creative with this recipe. Add or substitute your favorite fruits in this salad or use basil instead of mint for a different flavor.