Mini Ice Cream Sandwiches - You know you want these...

Now - I have been doing my darnedest to eat healthier lately and it certainly has been paying off ;)  But - I got this recipe from self.com and just had to share it.  For the most part - it seems reasonably healthy and a perfect snack for the summer months.  Not too mention... it will absolutely satisfy those cravings for chocolate. ;) Enjoy - xoxo Honey

Mini Ice Cream Sandwiches
Treat yourself to three (yes, three!) of these treats to satisfy your sweet, crunchy and cocoa cravings all at once.  The cherry on top: a disease-fighting antioxidant lift from the dark chocolate.
Serves 4


INGREDIENTS:
1/2 cup light vanilla ice cream (or frozen yogurt), softened at room temperature.
24 vanilla wafer cookies (1 1/2 inches in diameter)
1 oz dark (or bittersweet) chocolate (60 to 70 percent cocoa solids), finely chopped


Honey's Assembly Tips (the site didn't have them):

1. Assemble them like the picture... Ice cream placed between two wafers and then roll or sprinkle the chocolate onto the ice cream.  
2. Place in the freezer to harden just a bit - so that it will not fall apart on you.  I would put them in the freezer for about 10 - 20 minutes... depending on how long you want to wait or how soft you want it to be.
3. Then enjoy! ;)

Feelin' HOT? Add a little Ice to your life!

I know that it's HOT everywhere... but it is VERY HOT here in Hawaii.  I can't even explain how hot it's been the last few weeks.  Anything cold and cool is always the best cure for the HOT blues.  I love love to make great use of my ice cube tray for things other than just ice... especially during the summer months.  I wish I had a picture to show all of you of the beautiful and awesome treats but I promise I will snap one the next time. :)

Here are your ingredients... it is simple, healthy and for the most part - affordable.

Depending on the number of ice cube trays you will be using - you may not need very much.  I enjoy using fresh ingredients - but frozen works just as well.  You will need approximately 3/4 cup of each fruit and approximately 2-3 cups of your favorite lemonade.  You can use any type of juice you want - but I prefer the tart & sweet you get from lemonade.

• Blueberries
• Raspberries
• Strawberries
• Oranges/tangerines
• Lemonade, either homemade, store bought or even concentrate.  If you are using concentrate, mix according to the package directions.  If you have fresh-homemade lemonade - you may want to add a little sugar or your favorite sweetener to the mix so that it has a little sweetness.
• Mint (optional)

I like to use fresh berries because they tend to be readily available during this time of year.  You will want to slice your strawberries into small cubes so that they will fit into your ice tray.  Make sure you have enough room for all your little fruits.  Slice up the orange in small cubes as well.  If you decide you want to use mint - I like to put mint into the ice cube tray first - and then pile the other fruits in.  That way - it will look pretty with the little green accent.  If you have a large welled ice cube tray - you can easily fit one of each fruit into the well.  If not, then separate them according to how ever you would like.

Once all the trays are full - slowly pour the lemonade into each well.  Take your time - because the fruit like to float to the top and by rushing - it can spill and make a huge mess.  Once you are done filling all of the trays, slowly fit them into your freezer and let them sit.  I like to make these with my eldest son at night and they are perfect for the next day.  If you want to use them the same day - I would let them freeze for a minimum of 2 hours.  If you want to stick toothpicks in the cubes - let them freeze for about 15 - 20 mins and then insert the toothpicks.

When they are done - you have a awesome treat to savor with your children.  It is healthy, delicious and refreshing.  Or - you can use them in your favorite champagne or tropical drink for an extra wow factor.  I like to pour lemonade for my boys and put the cubes inside.  They love the flavors and when the ice melts they have a little fruity surprise at the end.

Try out this little recipe and tell me what you think.  If you make any changes or additions to it - I would love to know that too. :)

Have a great summer.

Honey

Recipe - Stuffed Chicken Caprese

It's Recipe time again and this one is a great one.  Filled with delicious flavors - this will surely be a hit.  Of course, you can add or remove ingredients as you see fit and make this recipe completely your own.  Enjoy!

xoxo Honey

*Photo compliments of Cooking Club of America

A classic summer favorite, caprese salad, lends its flavors to this easy chicken dish. The chicken is stuffed with mozzarella and basil leaves and then served with sautéed cherry tomatoes and a sprinkling of torn basil. 

4 boneless skinless chicken breast halves

4 (1-oz.) slices reduced-fat mozzarella cheese

8 large fresh basil leaves

1/4 teaspoon salt, divided

1/8 teaspoon pepper

2 teaspoons olive oil

2 cups cherry tomatoes, halved

1/2 cup torn fresh basil

1. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper.

2. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes  over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

4 servings

PER SERVING: 275 calories, 12 g total fat (5 g saturated fat), 35 g protein, 5 g carbohydrate, 90 mg cholesterol, 370 mg sodium, 1.5 g fiber

Eating Healthy does not mean you have to sacrifice the flavors you love... Healthy & Delicious Dinner Salad

I love Salad and Steak, but I especially love those two in combination with each other.  I learned about 8 years ago that you can still eat a salad with lean steak and come out on top - both health and calorie wise & taste wise as well.

Tonight I made one of my favorite Salads.  

The following ingredients were used:

1 Bag Spring Mix - sold in stores for about $5.00 a bag. 

(used approx. 1 cup per serving)

1 Container of Hamakua Cocktail Tomatoes - organic and fresh, on sale for about $3.89 a container 

(used 2 tomatoes / sliced per serving)

1 Container of Strawberries, fresh - on sale for about $4.99 a container 

(used 2 strawberries / sliced per serving)

A Bag of Mix Sprouts - $1.89 

(used approx 1/2 cup per serving)

Chuck Round steak - Purchased a tray of 5 steaks at my local Safeway for about $12.00 

(used approx. 1/2 cup or 6-7 slices that measure approx. 1.5 - 2 inches long 

and just under an eighth of an inch thick)

Kraft Light Raspberry Vinaigrette with EVOO Dressing - $3.99 on Sale 

(3.5g Fat per serving, 5g carbs and 0 fat - each serving approx. 2 tbsp. each)

Saratino & Co. Truffle Salt - season to taste (I used approx. 1 teaspoon on the steak)

Pictured above are some of the products used.

Slice the strawberries & tomatoes about the size that is pictured above.

I love adding strawberries when I am using mixed spring greens or Arugula because it adds a little sweetness and tartness to the salad and balances that pepper and bitter flavor you can get from some of the greens that are in the mix.

This is the truffle salt I used... so delicious & packed with flavor.  You only need a little bit and the flavor will add that special touch to your meal.  I added the salt to the steak along with a little dash of black pepper to taste.  You can find this truffle salt at a specialty store or maybe at  Whole Foods.  I purchased this one at an Organic Farmer that sells mushrooms.

Chuck round steak is very inexpensive and can usually be purchased in a family pack.  Steak is a great source of protein and is lean if all of the fat is removed.  

I cooked the steak in about a teaspoon of butter... not spread - but butter.  It may seem like it's unhealthy - but it is actually a great way to cook a cheaper cut of meat because it adds flavor and much needed juices so that the meat does not dry out like most lean meats do.  You do not need much butter if you are using a nonstick pan to cook.  If you like - I have also grilled the steak on my George Forman on many occasions and this is a great way to cut out on fat as well.

Sprouts are an awesome source of nutrition and also offer different textures to your favorite foods.  I also love sprouts because they are a great filler for any meal - giving you that "content" feeling.

Top the salad and all the ingredients with a drizzle of the Raspberry Vinaigrette and - it's done!  There is no possible way that this salad will taste like health food.  Not only is it filled with awesome and beautiful colors... it is packed with flavors that will rock your taste buds... and further more - it is healthy.

Are you on Weight Watchers?  This meal adds up to approx. 8 points and will definitely fill you up.

Happy & Healthy Eating!

Disclaimer:  I am not in any way endorsing any of the products listed above.  This recipe was compiled by me and I am not liable in any way to reactions that anyone should have when trying it.  I am not the owner of this recipe but have thrown ingredients together to come up with it. All photographs were taken by me.