Lunch For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/16/21

Today, I am creating a 4th of July Lunch for you since its almost here in 15 days we will be half way through summer and closer to football YEAH! I Cannot wait for pre-season to begin it may have all ready. NFL is in my blood and Thursday Nights with Joe Buck and Troy Kenneth Aikman! They are the highlight of my day on Thursdays. We will have to have a poker Thursdays and football at the house. With these hot weather its difficult to cook or even want to eat especially with the battles we all fight. Listening to LIVE Music on a Christian Music Station.

https://youtu.be/sca81R6Ar4I

TASTE OF HOME

Star-Spangled Parfaits

The best time for this dessert is midsummer, when the blueberries are thick in our northern woods. Red raspberries can be added to the mixed berries, too, to brighten the patriotic colors.—Anne Theriault, Wellesley, Massachusetts

Ingredients

• 2 cups fresh strawberries, cut into 1/2-inch pieces

• 2 cups fresh blueberries

• 4 teaspoons reduced-fat raspberry walnut vinaigrette

• 3/4 cup fat-free vanilla or strawberry Greek yogurt

• 2 teaspoons minced fresh mint

• Unsweetened shredded coconut, optional

Buy IngredientsPowered by Chicory

Directions

• Place strawberries and blueberries in separate bowls. Drizzle each with 2 teaspoons vinaigrette; toss to coat. In a small bowl, mix yogurt and mint.

• Spoon strawberries into 4 parfait glasses. Layer each with yogurt mixture and blueberries. If desired, top with coconut.

Editor's Note Look for unsweetened coconut in the baking or health food section.

Nutrition Facts 1 parfait (calculated without coconut): 172 calories, 7g fat (5g saturated fat), 0 cholesterol, 41mg sodium, 24g carbohydrate (17g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 starch.

Simple Grilled Steak Fajitas

After moving to a new state with two toddlers in tow, I came up with effortless fajitas. They make an easy weeknight meal on the grill or in a cast-iron skillet. —Shannen Mahoney, Odessa, Missouri

Ingredients

• 1 beef top sirloin steak (3/4 inch thick and 1 pound)

• 2 tablespoons fajita seasoning mix

• 1 large sweet onion, cut crosswise into 1/2-inch slices

• 1 medium sweet red pepper, halved

• 1 medium green pepper, halved

• 1 tablespoon olive oil

• 4 whole wheat tortillas (8 inches), warmed

• Sliced avocado, optional

• Minced fresh cilantro, optional

• Lime wedges, optional

Buy IngredientsPowered by Chicory

Directions

• Rub steak with seasoning mix. Brush onion and peppers with oil.

• Grill steak and vegetables, covered, on a greased rack over medium direct heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; and medium-well, 145°) and vegetables are tender. Remove from grill. Let steak stand, covered, 5 minutes before slicing.

• Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedges.

Nutrition Facts 1 serving: 363 calories, 13g fat (4g saturated fat), 54mg cholesterol, 686mg sodium, 34g carbohydrate (6g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Italian Sausage and Provolone Skewers

My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin

Ingredients

• 1 large onion

• 1 large sweet red pepper

• 1 large green pepper

• 2 cups cherry tomatoes

• 1 tablespoon olive oil

• 1/2 teaspoon pepper

• 1/4 teaspoon salt

• 2 packages (12 ounces each) fully cooked Italian chicken sausage links, cut into 1-1/4-inch slices

• 16 cubes provolone cheese (3/4 inch each)

Buy IngredientsPowered by Chicory

Directions

• Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables.

• Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.

Nutrition Facts 2 kabobs: 220 calories, 13g fat (5g saturated fat), 75mg cholesterol, 682mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 medium-fat meat, 1 vegetable.

TASTE OF HOME

Strawberry-Turkey Spinach Salad

This light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 5 ounces fresh baby spinach (about 6 cups)

• 2 cups julienned cooked turkey breast

• 2 cups sliced fresh strawberries

• 1 small sweet yellow pepper, julienned

• 4 green onions, sliced

• DRESSING:

• 1/4 cup red wine vinegar

• 3 tablespoons olive oil

• 2 tablespoons water

• 4 teaspoons honey

• 1/2 teaspoon dried minced onion

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Buy IngredientsPowered by Chicory

Directions

• Place first 5 ingredients in a large bowl. Place dressing ingredients in a jar with a tight-fitting lid; shake well. Drizzle over salad; toss to combine. Serve immediately.

Nutrition Facts 1-3/4 cups: 260 calories, 12g fat (2g saturated fat), 56mg cholesterol, 397mg sodium, 17g carbohydrate (11g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 2 fat.