White Sangria (non-alcoholic)

Non-Alcoholic White Sangria

4 cups white grape juice
1 cup fresh squeezed orange juice, strained
1 cup fresh lemon juice (ReaLemon)
3 cups lemon lime soda
(original recipe was 1/4 cup lemon juice - oops!)
Mix together and add fresh sliced fruit if desired.

Cranberry Orange Apples

Apples (1 medium per person, or 2 small per person)
Cinnamon
Dried Cranberries
Fresh Orange Juice


Cut apples into bite size pieces (peel before cutting if desired but it is not necessary).
Place apples and cinnamon to taste in a saucepan.  Add a little water (couple tablespoons)   Stir and cook on medium-high until apples start to get soft.
Add dried cranberries ( I used about 1/2 tablespoon per person) and fresh orange juice (1/2 orange per person).   Continue cooking over medium-high heat until the liquid is gone, leaving a sort of syrup on the apples.
Serve warm.

Flavored Rice Wraps

I use about 1/2 cup of cooked rice of one of the rice recipes below per wrap.  Add your favorite veggies for something different in your lunch box.

Cilantro Lime Rice
1 cup rice
2 cups water
1 tsp chicken bouillon granules or soup base
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
salt to taste

Bring rice, water and bouillon to a boil in a saucepan.  Reduce heat, cover, and simmer for 20-25 minutes.  Remove from heat, add juice, cilantro and salt.  Stir to mix well.


Orange Ginger Rice (my favorite)
1 medium onion, diced
1 cup rice
1 tsp orange zest
1 tbsp fresh ginger
juice from the orange
chicken stock or broth - approximately 2 cups

Saute onion about 1 minute in a saucepan (I did not use any oil or fat - just the onion) until translucent.
Add rice and saute anohter minute.
Add orange zest and ginger - cook 1 minute more
Put orange juice in a 2 cup measuring cup.  Fill to 2 cups with the broth.
Add to the rice mixture in the sauce pan.  Bring to a boil.
Cover and cook on low for 20-25 minutes.

Corn and Avocado Salad

Corn and Avocado Salad

small bag of frozen corn, thaw in lukewarm water and drain well
1 avocado, diced in small pieces
2 tsp lemon or lime juice
1 small onion, diced
1/4 cup Ranch dressing
1 tsp dried cilantro (or 1 Tbsp fresh)
1/2 tsp chili powder
1/2 tsp cumin, ground
salt and pepper to taste

Toss diced avocado with the juice to prevent browning. 

Combine with remaining ingredients.  Add more Ranch dressing if desired.

Serve cold.   Good side dish for a Mexican dinner.

Can also used flavored Ranch dressings and adjust seasonings.

Sweet Potato Fries

Sweet Potato Fries

3 medium sweet potatoes, peeled and sliced into strips
juice of one orange
2 Tbsp honey
1/8 cup oil
sea salt
black pepper

Cut potatoes in half, then into slices, and then cut those slices into strips.

Mix orange juice, honey and oil with a whisk to blend.  Toss sweet potatoes in the juice mixture and let sit for a few minutes while the oven preheats to 450.

Spread aluminum foil on baking sheet. Place sweet potatoes in a single layer, not touching on the foil.  Sprinkle with salt and pepper.  Bake 15 minutes, turn and bake 10 more minutes. 
If not browned enough, place under broiler for a few minutes.

These are not crispy fries - more like a roasted vegetable.  They did taste good though. 

Warm Fruit Salsa

Warm Fruit Salsa - (original recipe can be found here  )   This is my version.

2 cup cut up fruit (plum, peach, or  nectarine)
2 tsp dried cilantro (can use 3 or 4  Tbsp fresh)
4 tbsp diced onion
4 tsp cider vinegar
1/4 tsp hot sauce
1/4 tsp salt

Place cut up fruit in a skillet sprayed with oil.  Saute for 1 minute.  Add remaining ingredients and saute until heated through.

Serve with fish or chicken.

I broiled some frozen salmon filets topped with the rub mixture below.  I just spooned the rub on top of the salmon after it was cooked and let it set to melt the brown sugar.

2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp onion powder



I made this using peach for the fruit.  Looking forward to trying other fruits and some rubbed chicken soon.