Fresh Winter Fruit Salad Recipe

Fresh Winter Fruit Salad Recipe

When winter comes around, it’s less common to find really good fresh fruit. Because of that, our diets suffer, and we tend to eat less of the vitamins we need. To help combat that problem, we’ve compiled a list of fruits that are fresh and in season during the winter, and should be easily available through supermarkets.

Buying fruits in season are a better choice for your wallet and palette, providing fresh fruits at their lowest price. You can keep your vitamin intake going strong, and keep your immune system intact through the flu season. Try this fantastic fruit salad, specifically made for winter fruits, to help you get your five servings a day!

 Winter Fruits to Use

You’ll need a healthy mix of oranges, mandarins, kiwifruits, tangerines, pears, and passion fruits. You can also add in pomegranates, persimmons, red bananas, date plums, and dates, if you enjoy those fruits. These are the winter fruits, in season and ready for sale. While some of them are a little off the beaten path, they’re all sweet, and when ripened, give you a healthy dose of vitamins. With the mandarins, oranges, and red bananas, you’ll be getting a large amount of Vitamin C, a great vitamin for keeping your immune system going strong.

Other Fruit Options

If you want, you can add in some year-round fruits that are guaranteed to be a great addition to any salad. Try to add some bananas, apples, papayas, and apricots for a flavorful addition to this salad. With year-round fruits, you’ll be assured of a steady stream of flavors and nutrients. There’s some truth in “an apple a day keeps the doctor away,” after all.

Making the Salad

As for the salad itself, you can blend any and all of the fruits available. Cut them up into pieces that you can easily fit in your mouth, and blend them together using salad tossers or your hands. This fruit will be good to eat for breakfast, lunch, dinner, and every bite in between! See how many meals you can make that will taste great with your new fruit salad, and keep it refrigerated when not in use. For an extra twist of flavor, squeeze a bit of lemon juice over your salad before refrigeration. Not only does this make your amazing salad tangier, it keeps your fruit from over ripening and browning or wilting. Lemon juice is a great addition to any fruit you’re not willing to finish the first time around, as it keeps the fruit slightly preserved without taking away from it’s healthiness or freshness.

For this winter fruit salad, presentation is as much a part of it as the fruit. After all, if you’re serving this to fussy children, picky teenagers, or even yourself, you’ll be looking for the ‘best’ pieces of fruit. Make sure you cut the pieces somewhat evenly and small enough to fit in your mouth. Pick a variety of colors, splash the lemon juice onto the fruit, and toss it around a little. Ensure that the fruit is evenly coated in the light sprinkle of lemon juice, and you should have a fruit salad that even Martha Stewart would be jealous of. Within no time, you’ll have bountiful fruit salads all throughout winter!


Cap’n Crunch French Toast

The Breakfast Treat Everyone Will Love!

You would be hard pressed to find anyone who doesn’t like Capn Crunch Cereal. This buttery, brown sugar cereal has been delighting children and adults alike since the 1960’s. After over fifty years of the same cereal, perhaps it is time to spice things up a bit. Surprise your whole family with this exciting twist on their favorite breakfast.

French Toast for Breakfast

Mouth Watering Ingredients

You will need to have six large eggs, five tablespoons of sugar, two cups of heavy cream, one teaspoon of cinnamon, half a teaspoon of nutmeg, half a cup of butter, sixteen ounces of Cap’n Crunch (and only Cap’n Crunch. Unfortunately the cheaper brands just don’t cut it) and one loaf of Texas toast thick bread. Just reading the list of ingredients is enough to get your mouth watering!

Now that you’re prepared with all the necessary ingredients, its time to get cooking! Begin by pouring the sixteen ounces of Cap’n Crunch into a gallon-size bag. We recommend ziplock brand so the bag can close and stay shut as it is about to get one heck of a beating! Starting crushing the Cap’n Crunch into crumbs. This is a really fun task to do with children. Give them a bowl and instruct them to use the bottom of the bowl to smooch the cereal into crumbs. Just don’t crush it too fine! You’ll enjoy a few big pieces in the mix. Once the cereal is thoroughly ground, pour it into a nine by thirteen pan. This will make it easier for you and your family to dredge.

Leave your crumbled Cap’n Crunch to hang out on the pan while you get to mixing. Combine all six of your large eggs, the five tablespoons of sugar, the two cups of heavy cream, the single teaspoon of cinnamon and half teaspoon nutmeg into a nice big bowl. Stir until the mixture has the same consistency of custard. If it gets hard to stir, or if you’re letting little ones mix, put the bowl on a table and stand over it for an easier angle.

Soaking In The Goodness!

Now it is time to bring out the Texas toast thick bread. Soak each slice in the wet ingredients. You’ll want leave it in the mixture for at least thirty seconds on each side to ensure that it is fully soaked with as much flavor as possible. Don’t forget about the edges! Once it is good and saturated, dredge each slice in the crushed Cap’n Crunch. Press the bread on each side, including the crust. Leave the covered slices on parchment paper until you’ve covered all the bread you want.

Once all your bread is covered, heat up two tablespoons of butter in a large skillet. You should then be able to cook two slices of bread at a time. Cook three minutes on one side and three minutes on the other. Once they are done, leave the slices on a baking pan in the warm oven until you’re ready to eat.

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Morning Oatmeal Muffins

Apple Cinnamon Muffin Topped With Granola

If you’re a busy parent looking for a quick, nutritional and tasty morning snack that everyone will enjoy, consider these fantastic oatmeal muffins. Besides being a breeze to prepare, these tantalizing and filling muffins freeze well and thaw out quickly, so they are readily available whenever you need them.

Since this particular recipe yields 8 large or 16 small muffins, consider doubling this recipe to keep plenty on hand. If you don’t, you may regret it! You can make your muffins even more exciting by adding optional ingredients such as nuts and dried or fresh fruit. So say goodbye to expensive granola bars, donuts and other sugary breakfast foods that don’t give your children the energy they need, and show them you care with these fun and delicious treats. You’ll be glad you gave these morning oatmeal muffins a try.

Morning Oatmeal Muffins

1 cup buttermilk or sour milk (this can also be made by adding 1 tablespoon vinegar to regular milk)
1 cup quick oats or old fashioned uncooked oats
¼ cup sugar
1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 beaten egg
3 Tablespoons melted shortening
¾ cup raisins, cranberries or other dried fruit (optional)
¼ cup nuts, such as chopped pecans or sliced almonds (optional)
1 cup chopped fruit, such as apples or peaches (optional)

Preheat oven to 425 degrees and grease muffin tins or use parchment backing cups. Pour buttermilk over rolled oats and let stand a few minutes.

In the meantime, sift together the dry ingredients and add to the rolled oats mixture with the optional ingredients such as the raisins, nuts and/or other dried fruit.

Then add in the beaten egg, stirring lightly and fold into melted shortening.

Fill the greased muffin pans 2/3 full (or use paper liners) and put in the preheated oven for 15 to 25 minutes, depending on the size of the muffins. Top with additional chopped nuts, oats and/or fruit, if desired.

To save the leftover muffins for the week, you can store them in a sealed container on the countertop or in the refrigerator. To freeze, place them into separate freezer bags or containers, and keep in the freezer for up to three months. To thaw frozen muffins, just reheat each one individually for about 20 seconds in the microwave, or simply let them sit out overnight on the counter top or in the refrigerator. Enjoy!


Hearty, Healthy Hash

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One of the most delicious and easily prepared dishes for a busy lifestyle is a hearty, healthy hash. The best thing about hash is that you can make it ahead of time and then freeze it in individual packages. To make your hash browns both hearty and healthy, use vegetables instead of meat.

You will need the following ingredients:
– 5 pounds of Yukon Gold potatoes
– 3 average-sized zucchinis
– 1 large onion
– 3 red bell peppers
– 1 pound of white bell mushrooms
– 3 stalks of celery
– 4 cups of chopped spinach
– 1/2 cup of olive oil
– 1/2 cup of butter
– Salt, pepper, garlic powder and dried parsley, to taste

Cut the potatoes up into bite-sized pieces, put them in a large pot of water, and bring them to a boil. Let the potatoes boil only for about five minutes, then remove them from the heat and drain. Next cut up the zucchini, peppers, and mushrooms into bite-sized pieces and dice the onion and the celery up into very small pieces. Mix all the vegetables together in a large bowl to even distribute everything. Of course, you can substitute other veggies, such as cauliflower and sweet potatoes.

In a large frying pan, heat up the olive oil and the butter. (If you do not have a frying pan large enough to cook everything at once, this can be done in multiple batches, just make sure to split the olive oil and butter up accordingly.) Once it is hot, pour all of the vegetables into the frying pan, mixing them around as you do so to evenly coat everything with the oil. Sprinkle generously with salt, pepper, garlic powder and parsley. Allow this to cook, stirring frequently, for 10 to 15 minutes. About three minutes before you remove it from the heat, add the chopped spinach and stir it around. You do not want to overcook anything you make ahead to freeze, so remove it from the heat before the potatoes start to brown. Let it sit in the pan until it is cool.

This will make enough for eight meals serving four people, so have eight freezer-proof plastic containers ready. Evenly distribute the hash browns into the containers and seal them tightly before placing them into the freezer. When you are ready to use them, simply take one out and let it thaw on the counter for several hours, then heat up a frying pan and cook it until the potatoes are brown. Serve it as-is or with a sprinkling of cheese.


Breakfast in Advance

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3 Breakfasts That Can Be Made Ahead of Time

Busy moms sometimes don't have time to prepare healthy breakfasts for their kids, or themselves. But you don't want to have to buy pre-made items from the store, either. There are meals you can make ahead of time that you can freeze or keep for a long time in the refrigerator.

1.  Granola Bars

Granola bars use oatmeal, butter, sugar and fruit to combine and make a bar that you can freeze to keep ready for a long time. Recipes can be found all over the Internet for homemade granola bars. Mix in some flax seeds or wheat germ for an extra punch.The ingredients you need to keep on hand to make granola bars are items you would keep on hand anyway. They are oatmeal, rice cereal, some kind of chopped nuts, some dried fruit, a sweet syrup such as honey, sugar, and some flavoring like vanilla, salt or cinnamon. The process usually involves mixing the dry ingredients, warming up the sweet ingredients, then mixing the two and placing them in a pan to bake.

2.  Trail Mixes

Trail mixes are incredibly easy to make and use some of the same ingredients as the granola bars. This won't add much to your pantry and will allow you to create quick breakfasts to send your kids out with that they will find fun.

Trail mixes usually start with some kind of cereal. Things like Chex or Life make great additions to trail mix. Then add some of your children's favorite nuts and fruit. Our family favorites include dried pineapple, yogurt raisins, peanuts and almonds. If you want to go savory, add come Cheez-it crackers or pieces of pretzels. To sweeten up the mix a little, add some M&Ms or chocolate covered peanuts. You can also make it ahead and keep it in a large container so it can be scooped into sandwich or snack sized bags to eat on the go.

3.  Sausage and Egg Biscuits

My family's favorite breakfast is sausage and eggs biscuits. But we don't like the store bought kind. Usually I will make my grandmother's recipe of buttermilk biscuits on the weekend. I will buy some sausage from the store. And then I make my own version of scrambled eggs that my family loves. I put it all together, add a little cheese, and then stick them in the smallest zip-top bags I can find. I make sure to get rid of as much air as possible and then I put them in the freezer. It only takes about one to two minutes in the microwave to have a scrumptious breakfast in the mornings. You can obviously replace the sausage with ham or other protein your family prefers.

These three meals will have you looking like "Super Mom" every morning.