Strawberry Lemonade with Stevia

Strawberry Lemonade with Stevia is light and refreshing and the perfect beverage for all your outdoor gatherings this Spring and Summer.

 


Strawberry Lemonade made with Stevia is delicious without any added sugar and makes a refreshing beverage for al fresco dining!

Hello Spring! I sense everyone is enthusiatic about welcoming warmer weather, and all that the rejuvenating seasonbrings. The Recipe Redux wants you to celebrate with healthy recipes for enjoying al fresco (National Picnic Day is April 23). Let’s get started with something strawberry!  It’s perfectly convenient that this fragrant edible berry is in season the same time we are heading  back outside to garden, to barbecue, and to reap the benefits of some good old fashioned fresh air. Ahhh! Doesn’t it feel good?!!!

Strawberries are not only a healthy and delicious stand alone snack but a versatile fruit that can be the  used in a myriad of recipes, like spring salads and desserts . I’m going to keep this real simple with a  homemade strawberry lemonade made light with Stevia. It’s a slim 70 calories per each refreshing 8 ounces,  and has no added sugar!  Whether you’re planning a brunch or a backyard barbeque, this  light beverage is sure to fit in!

What are your favorite al fresco foods?

Be sure to visit more links at the bottom of this post to see what my colleagues are bringing to their outdoor gatherings this picnic season.

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Strawberry Lemonade with Stevia

Strawberrry Lemonade with Stevia

A light freshing lemonade with no added sugar .

  • Author: Diane Boyd
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Beverage
Scale

Ingredients

  • 10 cups sliced strawberries
  • 1 1/2 cups freshly squeezed lemon juice
  • 23 tablespoons powdered organic stevia
  • 8 cups filtered water
  • ice

Instructions

  1. Puree strawberries in a blender.
  2. In a large pitcher, add strawberries, lemon juice, Stevia and water. Stir.
  3. Serve over ice tall ice tea or high ball glasses.

Nutrition

  • Serving Size: 8 ounces
  • Calories: 70
  • Sugar: 10 grams
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 17 grams
  • Fiber: 4 grams
  • Protein: 1 gram
  • Cholesterol: 0

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Parchment Chicken Caprese with Asparagus

 Parchment Wrapped Chicken Caprese with Asparagus pairs well with a Casear salad for an easy weeknight meal

Parchment Wrapped Chicken Caprese with Asparagus pairs well with a Casear salad for an easy weeknight meal.Parchment Wrapped Chicken Caprese

Have you ever wondered what your life would be like as an empty nester? I always imagined I would spend more time cooking.  Boy was  I wrong. On most weekdays, I still don’t want to  spend more than 30 minutes on meal prep. I  love good food, and can’t stop searching for more ideas to get  tasty food on the table PDQ. Today’s recipe is one of my new favorites!

Scrolling through my Facebook feed one night, a  McCormick Recipe caught my attention: Stuffed Chicken Caprese.  I made the recipe serveral times, but found the chicken too dry. Enter a new cooking method,   en papillote or cooking in parchment paper.  It made a HUGE difference. Not only was the chicken moist,  but clean-up was a breeze.  This low carb entree  is very light, only 300 calories. ( I serve it with a Casear salad and some French bread for a heartier meal .) Make this your go to recipe for getting a delicious meal on the table lickety split.

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Parchment Chicken Caprese with Aparagus

Parchment Chicken Caprese with Asparagus

Parchment Chicken Caprese with Asparagus is my go to recipe when I want  a delicious and equally nutritious meal on the table fast.

  • Author: Diane Boyd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: entree
  • Method: baking in parchment paper (en papillote)
  • Cuisine: French
Scale

Ingredients

  • 1 bunch asparagus spears
  • 4 teaspoons olive oil
  • salt and pepper to taste
  • 4 chicken cutlets
  • 4 tablespoons McCormick All Purpose Seasoning (Oregano, Basil, Garlic and Sea Salt)
  • 4 campari tomatoes, sliced
  • 1 tablespoon balsamic glaze
  • 2 ounces part skim mozzarella cheese, grated

Instructions

Preheat oven to 400 degrees F.

  1. Cut four pieces of parchment paper  (13 inches by 14 inches). Fold paper in half.
  2. Divide asparagus between 4 parchment sheets; place on the fold. Drizzle each with olive oil ; sprinkle with salt and pepper to taste.
  3.  Top each bunch of asparagus with a chicken cutlet. Season with all purpose seasoning.
  4. Add sliced tomato to the top of each cutlet and drizzle with balsamic glaze. Bring ends of parchment paper together and make small overalpping pleats all the way around to seal the edges completely. Make your last fold turn under.
  5. Bake for 30 mintues. Remove from oven. Open each pouch and top with mozarella cheese. Allow cheese to melt and serve immediately.

Notes

May use foil instead of parchment paper.

Nutrition

  • Serving Size: 1 chicken cutlet
  • Calories: 300
  • Sugar: 11 grams
  • Sodium: 280 mg
  • Fat: 7 grams
  • Saturated Fat: 3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 19 grams
  • Fiber: 5 grams
  • Protein: 38 grams
  • Cholesterol: 85 mg

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