Lunch On the Fly

Start with something Sweet, Were going to kick sugar eventually I know we can do it we just have to discipline our self to Treat Monday. Here is a nice fudge recipe that will make us a lot of money.

Jazzy Gelatin

Ingredients

• 1 package (6 ounces) orange gelatin

• 2 cups boiling water

• 1 cup ice cubes

• 1 can (15 ounces) mandarin oranges, drained

• 1 can (8 ounces) unsweetened crushed pineapple, undrained

• 1 can (6 ounces) frozen orange juice concentrate, thawed

• Green grapes and fresh mint, optional

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Directions

• In a large bowl, dissolve gelatin in boiling water. Add ice cubes, oranges, pineapple and orange juice concentrate. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate overnight or until firm.

• Just before serving, unmold onto a serving plate. Fill center with grapes and garnish with mint if desired.

Nutrition Facts 1 piece: 107 calories, 0 fat (0 saturated fat), 0 cholesterol, 35mg sodium, 26g carbohydrate (25g sugars, 1g fiber), 2g protein.

Strawberry-Carrot Smoothies

Ingredients

• 2 cups reduced-fat plain Greek yogurt

• 1 cup carrot juice

• 1 cup orange juice

• 1 cup frozen pineapple chunks

• 1 cup frozen unsweetened sliced strawberries

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Directions

• Place all ingredients in a blender; cover and process until smooth.

Nutrition Facts 1 cup: 141 calories, 2g fat (1g saturated fat), 5mg cholesterol, 79mg sodium, 20g carbohydrate (15g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk.

Mackinac Fudge

Ingredients

• 2 teaspoons plus 1 cup butter, divided

• 4 cups sugar

• 1 cup 2% milk

• 25 large marshmallows

• 1 package (11-1/2 ounces) milk chocolate chips

• 2 cups semisweet chocolate chips

• 2 ounces unsweetened chocolate, chopped

• 1 teaspoon vanilla extract

• Decorating icing and sprinkles, optional

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Directions

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter.

• In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, for 2 minutes. Remove from the heat.

• Stir in marshmallows until melted. Add all chocolate; stir until melted. Stir in vanilla. Immediately spread into prepared pan; cool for 1 hour.

• Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm. Using foil, lift out fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers. Decorate as desired.

Editor's Note We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts 1 piece: 79 calories, 4g fat (2g saturated fat), 5mg cholesterol, 18mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 1g protein.

Red, White and Blue Summer Salad

Ingredients

• 2/3 cup extra virgin olive oil

• 1/2 cup julienned fresh basil

• 1/3 cup white balsamic vinegar

• 1/4 cup julienned fresh mint leaves

• 2 garlic cloves, minced

• 2 teaspoons No Mustard

• 1 teaspoon sea salt

• 1 teaspoon sugar

• 1 teaspoon pepper

• 2 cups cherry tomatoes

• 8 cups fresh arugula

• 1 carton (8 ounces) fresh mozzarella cheese pearls, drained

• 2 medium peaches, sliced

• 2 cups fresh blueberries

• 6 ounces thinly sliced prosciutto, julienned

• Additional mint leaves

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Directions

• In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.

• In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Test Kitchen tipsWhite balsamic vinegar keeps the colors bright in this sweet-salty salad.

Nutrition Facts 1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.

Asparagus Spinach Salad with Chicken

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

• 2 tablespoons water

• 1/4 cup prepared poppy seed salad dressing

• 1 tablespoon orange juice

• 1 tablespoon honey

• 1 teaspoon grated orange zest

• 1/2 teaspoon Dijon mustard

• 8 cups fresh baby spinach

• 3 cups shredded rotisserie chicken

• 2 cups sliced fresh strawberries or fresh blueberries

• 1/4 cup sliced almonds, toasted

• 2 tablespoons sesame seeds, toasted

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Directions

• In a microwave-safe bowl, combine asparagus and water. Microwave, covered, on high until crisp-tender, 2-4 minutes; drain. Remove asparagus and immediately drop into ice water. Drain and pat dry.

• In a small bowl, whisk dressing, orange juice, honey, orange zest and mustard until blended.

• In a large bowl, combine spinach, chicken, strawberries, almonds, sesame seeds and asparagus. Add dressing and toss to coat.

Test Kitchen tipsIf spinach isn't your favorite, try this salad with spring mix or a baby kale blend. If you don't have almonds or sesame seeds on hand, try toasted pecans or walnuts, sunflower seeds, or even wonton strips to add some crunch.

Nutrition Facts 2 cups: 267 calories, 13g fat (3g saturated fat), 66mg cholesterol, 151mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 2 fat.

Vegetable Steak Kabobs

Ingredients

• 1/2 cup olive oil

• 1/3 cup red wine vinegar

• 2 tablespoons ketchup

• 2 to 3 garlic cloves, minced

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon each dried marjoram, basil and oregano

• 1/2 teaspoon dried rosemary, crushed

• 1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes

• 1/2 pound whole fresh mushrooms

• 2 medium onions, cut into wedges

• 1-1/2 cups cherry tomatoes

• 2 small green peppers, cut into 1-inch pieces

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• In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight.

• Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables.

• Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

Nutrition Facts 1 kabob: 234 calories, 10g fat (2g saturated fat), 69mg cholesterol, 99mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Contest-Winning Veggie Tortellini Soup

Ingredients

• 3 medium carrots, chopped

• 1 large onion, chopped

• 1 tablespoon olive oil

• 4 garlic cloves, minced

• 2 cans (14-1/2 ounces each) vegetable broth

• 2 medium zucchini, chopped

• 4 plum tomatoes, chopped

• 2 cups refrigerated cheese tortellini

• 1/3 cup chopped fresh spinach

• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

• 1/4 teaspoon onion flakes

• 1 tablespoon red wine vinegar

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Directions

• In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.

• Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.