Berry Patch Pie

This recipe came from "Healthy Cooking" magazine from Taste of Home. Yes, it has a little crust and sugar in it, but overall - it's loaded with vitamins with all the berries. I was surprised at how delicious this was, and how easy it was to make. It's the perfect summer pie...also great with a scoop of vanilla ice cream!

Berry Patch Pie

3/4 c. sugar

1/4 c. cornstarch

2 c. halved fresh strawberries (1 lb. pkg)

1 1/2 c. raspberries (I used 1 container, pint)

1 c. blackberries (I used 1 container, pint)

1 c. blueberries

1 T. lemon juice

Pastry for single pie crust (9")

Unroll pastry in pie plate, or use frozen pie shell. Line pastry with double thickness of aluminum foil. Bake at 450 for 8 minutes; remove foil and bake 5-7 minutes longer until golden. Cool.

In large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally over medium heat until it just begins to boil. Pour into cooled pie crust and cool completely. Refrigerate to set.

Nutrition Facts: 1 piece (1/8th of the pie) equals 250 calories, 7 g fat (3 saturated), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein

Grilled Chicken Mexican Salad

There's TONS of flavor in this salad, and it's great for summer. Tweek it how you like it!

Grilled Chicken Mexican Salad

2 boneless skinless chicken breasts, pounded to 1/2" thick

1 t. chili powder

1 t. ground cumin

1/2 t. salt

1/4 t. black pepper

1 tomato, diced

1 green onion, diced

1 head of romaine, shredded

1/2 avacado, pitted, peeled, and diced

1/2 c. black beans, drained and rinsed

2 ears of corn on the cob, cooked in boiling water or grilled, and removed from ear

1 c. shredded cheddar cheese

Cilantro Cream Dressing

1 c. sour cream

1/4-1/2 c. milk

1 T. minced fresh cilantro

1/2 lime, juiced

1/4 t. salt

1/4 t. ground cumin

1/4 t. sugar
Mix all dressing ingredients together, and taste to adjust seasoning to your liking. Keep in refrigerator until ready to serve. (Or you can use your favorite taco salad dressing)

Preheat grill. Season chicken with chili powder, cumin, salt, and pepper. Grill 5-6 minutes per side, and cut into chunks.
On serving platter, arrange lettuce, chicken, tomato, onion, avacado, black beans, corn, and cheese. Serve with Cilantro dressing and tortilla chips.

Salmon

Salmon isn't something we eat every week at our house, but we really enjoy it when I do make it! This recipe is a spin off Giada's. It's super easy, and absolutely delicious.

Salmon with Puff Pastry

4 pieces of purchased puff pastry (thaw in fridge overnight, and cut puff pastry sheet in 4 pieces - slightly larger than your salmon fillets)
4 salmon fillets

1/4 c. purchased pesto

2 tomatoes, sliced

Preheat oven to 400. Place puff pastry pieces on cookie sheet and bake about 10 minutes. Drizzle olive oil over salmon fillets, and sprinkle with salt and pepper. Grill about 5 minutes per side, and remove fillet from skin if needed before serving.

To serve, place each piece of puff pastry on a plate. Top with about 1 tablespoon of pesto, 2 tomato slices, and top with salmon.

Variation: My husband isn't a huge fan of pesto, so you can also brush the tops of the puff pastry with garlic butter right out of the oven, top with the tomato slices and salmon...equally delicious!