Fresh Fruit Salsa

April 2017 – Theme

Easy Ways to Reduce Food Waste

In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.

As part of this month’s theme, I decided to whip up this quick sweet treat! I always buy too much fruit at the grocery store and I always almost end up throwing some away or it starts to rot by the time I get to it. I had a carton of strawberries left over from Easter so I was thinking of making a jam out of it,  but I also found and apple and a couple kiwis that were extra ripe. I knew they weren’t going to last too much longer so a fruit salsa seemed like an even better plan. The best thing about this recipe is you can add any fruit that you have laying around in your fridge! All kinds of fruit can be added to this recipe! Since I was using fruit that was already ripe, I didn’t need to sweeten it too much because it was already naturally sweet.

I try my best to prevent food waste but sometimes it just happens, just like it does for many people. That’s why I try to never go to the grocery store hungry because I always get more than I need! Or sometimes my vegetables and fruits get forgotten in my refrigerator drawers. Check out the Recipe Redux link below to find other recipes on how to reduce food waste.

 

Fresh Fruit Salsa

Fresh Fruit Salsa

Ingredients

12 strawberries; diced

3 kiwis; peeled and diced

1 apple; peeled and diced

1 Tbsp. honey

2 tsp. low-sugar fruit preserves ( I used strawberry)

Cinnamon-sugar Pita Chips

Instructions

  1. Dice all fruit and place in a large bowl. Add honey and fruit preserve and mix until all fruit is evenly coated.
  2. Place in refrigerator and let sit for about 20 minutes.
  3. Serve with cinnamon-sugar pita chips for dipping and enjoy this sweet treat!
http://kathrynskitchenblog.com/2017/04/fresh-fruit-salsa/

I think cinnamon-sugar pita chips make a great addition to this salsa! Banana chips or cinnamon graham crackers would work as well too! This light dessert is perfect for saving all of your over ripened fruit that you don’t want to throw away. It makes for a healthy sweet treat that is fun to eat. 🙂

 
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Taco Lettuce Wraps

I can eat tacos just about any night of the week..however that can’t happen but these definitely can suffice my taco cravings! They are also very simple and easy to make.

IMG_4802Pasta Salad close up

Taco Lettuce Wraps

Serving Size: 8-10

Taco Lettuce Wraps

Taco Tuesday's just got better with these!

Ingredients

1 lb of ground turkey meat (or ground beef)

Olive oil; a drizzle

1/4 cup white onions; chopped

Homemade Taco Seasoning:

2 tsp hot chili powder

1 1/2 tsp paprika

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp freshly ground black pepper

1 pinch cayenne pepper (optional)

1 pinch red pepper flakes (optional)

8 romaine lettuce leafs

You favorite toppings (I used cheese avocado, and cherry tomatoes)

Instructions

  1. Heat a frying pan to medium heat. Drizzle olive oil and add chopped onions. Sautee for 3 minutes until light brown. Add in ground turkey and all of the seasonings. Stir constantly until the meat is fully cooked (about 10 minutes).
  2. Once cooked and cooled, spoon in taco meat into lettuce leafs. Top with your favorite toppings (guacamole, salsa, sour cream, pico de gallo, cheese)
http://kathrynskitchenblog.com/2016/03/taco-lettuce-wraps/

IMG_4799Pasta Salad close up

Spinach and Swiss Cheese Breakfast Bowl

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I love a good hearty breakfast to get me through the day. And you know what they say, breakfast is the most important meal of the day so why not make it delicious and healthy!? This breakfast bowl is filled and layered with wilted spinach, scrambled eggs, melted swiss cheese, and salsa. I also love sliced avocado in it too..You can add your favorite breakfast toppings to this! Stay tuned for more hearty breakfast bowls coming soon! 🙂

Ingredients:
My scrambled eggs recipe
2 cups fresh spinach
1/2 tsp olive oil
1 slice of swiss cheese
1 Tbsp salsa
Avocado (optional)

Steps:
1. Sauté spinach: In a sauté pan on medium heat add a drop of olive oil and then add the spinach. It’s ok to pile it up as it will wilt quickly. It may not all fit in at first. Using a tongs, gently toss and turn the spinach so all of the unwilted leaves make contact with the bottom of the pan. Continue to do so for a few minutes until spinach is cooked down slightly.

2. In a bowl, add spinach to bottom of bowl, then top with a generous scoop of scrambled eggs, swiss cheese, and salsa.

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Easy and Light Crab & Shrimp Cocktail

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There is really no right or wrong way to make these Mexican styled cocktails. I am a huge fan of them especially when I am wanting to eat something cool and light in the summer time. I love tomato juice (weird I know)..but Clamato juice is better for this recipe in my opinion. The longer it sits in the fridge, the better so everything can absorb together.  You can add more or less of any ingredients and it will still be delicious! So if you like it spicy, add hot sauce! Oh, and this is also another healthy dish that you don’t have to feel guilty for 🙂

Yield: 4

Ingredients:
1 pound of cooked shrimp; cut in half
1/2 pound imitation crab meat; coarsely chopped
1 cucumber; seeds removed and cubed
1 1/2 cups Clamato Juice
1/4 cup cilantro; chopped
1 green onion; chopped
2 Tbsp ketchup
1 Tbsp hot salsa
1 avocado; cubed
1/2 tsp salt
1/2 tsp black pepper
1 whole lime
1/2 lemon

Steps:
1. Throw everything in a large bowl…squeeze in the lime and half of the lemon and mix! EASY. Let sit in refrigerator for a few hours or until chilled. I love dunking tortilla chips in this as well when I’m feeling extra hungry.
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Baked Rock Cod with a Mango Cilantro Salsa

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This delicious meal also makes great fish tacos! The salsa is so refreshing and pairs perfectly with the fish. You can also use other fishes such as salmon or halibut with this salsa.

Yield: 2

Ingredients:
Baked Rock Cod
2 4 ounce pieces of Fresh Rock Cod
2 tsp olive oil
1 tsp granulated garlic
1/2 tsp salt
1/2 tsp pepper
1/2 lemon

Mango Cilantro Salsa
1 mango; cubed
1/2 cup finely chopped cilantro
1/2 red bell pepper; chopped
1/2 avocado; chopped
3 Roma tomatoes; chopped
1 tsp salt
1 small lime
1 tsp pepper

Steps:
1. For the cod, preheat oven to 350 degree F. Drizzle olive oil all over fish. Sprinkle salt, pepper, garlic. Bake for 10 minutes and then squeeze the juice of one lemon on top of fish.Bake for another 5-10 minutes, fish should look a little flakey. Rock cod doesn’t have a lot of fat on it so it will feel a little firmer than other fishes.

2. For the salsa, add all ingredients in a small-medium sized mixing bowl. Squeeze the juice of one lime and refrigerate until fish is done baking.

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