Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Ginger Lemonade

by

This tart and a little spicy lemonade is a great way to quench that summer thirst! Perfect for those who find standard lemonade a little too sweet but still want flavor!


Ginger Lemonade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 8 ounce servings
Servings
6 8 ounce servings
Ginger Lemonade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 8 ounce servings
Servings
6 8 ounce servings
Ingredients
Servings: 8 ounce servings
Units:
Instructions
  1. Clean your preparation area and rinse ginger root under cool running water. Slice off any dried-out pieces from the ginger root.
  2. In a saucepan, simmer 20 ounces of water with the ginger root and sugar for approximately 10 minutes. Remove from heat to begin to cool.
  3. In a pitcher place the cooling ginger water, and add in the remaining 20 ounces of room temperature water and lemon juice. Add in extra ginger slices for garnish.
  4. Place in the refrigerator for at least 2 hours or until cold.
  5. Serve over ice. Add ginger or lemons for garnish as desired.
Recipe Notes

Vitamin C = 17.9% DV

Blackberry Basil Iced Green Tea

by

If you’re looking for a crisp green tea for your next afternoon pick-me-up, look no further! This lightly caffeinated drink with bright flavors of blackberries is a great hot weather treat.


Blackberry Basil Iced Green Tea
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 8 ounce servings
Servings
6 8 ounce servings
Blackberry Basil Iced Green Tea
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 8 ounce servings
Servings
6 8 ounce servings
Ingredients
Servings: 8 ounce servings
Units:
Instructions
  1. Clean your preparation area, and rinse fresh herbs and fruits before cutting.
  2. In a saucepan, bring 20 ounces of water to boil then remove from heat. Let tea bags steep for about 4 minutes or until desired strength.
  3. Pour into a pitcher and add honey, remaining 28 ounces of water, blackberries, basil, and lime juice.
  4. Place in the refrigerator for at least 2 hours or until cold.
  5. Serve over ice with blackberries and basil leaves from the pitcher as garnish.
Recipe Notes

Vitamin C = 11.68 mg or 12.9% Daily Value

Green Tea caffeine = 30-50 mg per serving

Raspberry Limeade

by

This is a refreshing version of a drive-thru classic! With a light flavor and a boost of vitamin C, this is a great option for a summer afternoon sipper!


Raspberry Limeade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 8 ounce servings
Servings
6 8 ounce servings
Raspberry Limeade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
6 8 ounce servings
Servings
6 8 ounce servings
Ingredients
Servings: 8 ounce servings
Units:
Instructions
  1. Clean your preparation area, and rinse fresh herbs and fruits before cutting.
  2. In a pitcher mix water and raspberry gelatin mix until combined. Add in lime juice, agave syrup, and raspberries.
  3. Place in the refrigerator for at least 2 hours or until cold.
  4. Serve over ice with some raspberries from the pitcher. Add lime slices as garnish if desired.
Recipe Notes

Vitamin C = 9.32 mg or 10.3%

Blueberry Lemonade

by

A refreshing lemonade lower in sugar that will help hydrate you this summer.  Our Blueberry Lemonade recipe can be made with either fresh or frozen blueberries which are a high antioxidant super fruit.


Blueberry Lemonade
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Blueberry Lemonade
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Ingredients
Servings: servings (2 quarts total)
Units:
Instructions
  1. Clean your area and wash your hands before you begin.
  2. Combine blueberries and 1 cup of water in a blender until liquefied: about 1 min.
  3. Using a mesh strainer over the mouth of a 2-quart pitcher, pour the blueberry puree slowly to strain. Use a spoon to move puree back and forth over the mesh strainer to drain liquid.
  4. Add agave nectar into freshly squeezed lemon juice, stir well.
  5. Pour in agave nectar and lemon juice into a pitcher, stir.
  6. Add the remaining 5 cups of water to the pitcher and stir.
  7. Serve over ice. Add blueberries, thinly sliced lemon, or mint for garnish.
  8. Store in the refrigerator for 2-3 days.
  9. ** Stir lemonade before pouring. **Blend frozen blueberries longer to liquify.
Recipe Notes

Infused Water

by

A Splash of Flavor – Infused Water Basics

How many times have you been told to drink water? We know it’s essential, but sometimes we need some flavor. Thus, infused water (flavored water) is a great sweet beverage substitute – plus, it’s cost-efficient and easy to make!

Infused water is a combination of fruits, herbs, and vegetables mixed into plain old water.  Whichever fruit or vegetable that use can either be sliced or mashed when adding it to the mix.  Below is the breakdown of how to make your own infused water:

  1. Pick your produce. You can use one item or a combination of fruit and vegetables.
  2. Decide if you want to add a garnish (fresh herbs).
  3. Get your water. You’ll need at least 4 cups to every ½ – 1 cup of fresh produce.
    • It depends on your taste! How sweet do you want it? You can add more or less produce to sweeten your water.
  1. Then infuse – Infusion takes about 2 hours, depending on the temperature.
    • Warm climates – 1 hour (left on the counter for example)
    • Cold climates – 2 hours (placed in the refrigerator)

Now, some things to consider when making it. Here are the following food safety tips:

  • Make sure to use a clean your container (glass) for your infused water.
  • Wash your fruits, vegetables, and herbs before making your recipe.
  • During the infusion process – decide hot (warm) or cold.
  • Whether you place the water in the refrigerator or leave the container on the counter, once infused (done), place in the refrigerator or add ice after to avoid spoilage.
  • Chill for later – If you are not going to drink the flavored water right away, put the container in the refrigerator.
  • Lastly, if you plan to keep your flavored water for more than a day, strain out the produce before storing it in the refrigerator.

Let’s get creative! Several different combos can be mixed. It just depends on your taste buds. Some combo ideas:

  • 4 Mix Combo: Veggie + Citrus + Berry + Herb
  • 3 Mix Combo: Citrus + Berry + Herb
  • 2 Mix Combo: Citrus + Melon

Honestly, mix what you like and get creative!  Other ways to splash flavor is to do the following:

  1. Squeeze fresh lime or lemon wedge in the water (classic)
  2. Add a splash (like a tablespoon or teaspoon) of juice to a glass of water.
  3. Make ice cubes using 100% juice – then add one or two cubes to a large glass/bottle of water.

For a full pdf handout version download the Infused-Water-Basics-Handout.pdf

Infused-Water-Basics-Handout.pdfReferences:

  • Rethink Your Drink BLT Walk N Talk Curriculum Lesson 3
  • https://www.allrecipes.com/article/fresh-ideas-for-making-infused-water/
  • Onufrak SJ et al., The relationship of perceptions of tap water safety with intake of sugar-sweetened beverages and plain water among US adults. Public Health Nutrition, 2012.
  • Onufrak SJ et al., Perceptions of Tap Water and School Water Foundations and Association with Intake of Plain Water and Sugar-Sweetened Beverages. Journal of School Health, 2013.