Healthy Freeze Pop recipes to stay cool this summer

It has been a HOT summer so far!  With the temps rising, it's important to stay cool.  What better way than to have yummy freezer pops!

Here are some tasty treats and best of all they are all around 100 calories!

 

Watermelon-Blueberry Ice Pops

Makes: About 10 (3-ounce) freezer pops
Active Time: 10 minutes
Total Time: 6 hours 10 minutes

          

Ingredients

• 3 3/4 cups chopped seedless watermelon
• 2 tablespoons lime juice
• 1-2 tablespoons sugar
• 1 cup fresh blueberries

Preparation

        

1.  Puree watermelon, lime juice and sugar to taste in a food processor or blender until smooth.

 2.  Divide blueberries among freezer-pop molds. Top with the watermelon mixture. Insert the sticks and freeze until completely firm, about 6 hours.

 

Banana Pudding Pop

 

Makes: About 10 (3-ounce) freezer pops
Active Time: 20 minutes
Total Time: 6 hours 20 minutes

Ingredients

• 1/3-1/2 cup light brown sugar
• 2 tablespoons cornstarch
• Pinch of salt
• 2 cups low-fat milk
• 2 teaspoons vanilla extract
• 2 cups diced bananas, (about 2 large)

Preparation

1. Whisk sugar to taste, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.
2. Put about half the pudding in a food processor or blender and add bananas. Process until smooth. (Use caution when pureeing hot liquids.) Stir the mixture back into the remaining pudding.
3. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours.

Vanilla-Orange Freezer Pops


Makes:  About 10 (3-ounce) freezer pops
Active Time: 10 minutes
Total Time:  6 hours 10 minutes

Ingredients

• 1 1/2 cups orange juice
• 1 1/2 cups low-fat vanilla yogurt
• 1-2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Preparation

1. Whisk orange juice, yogurt, sugar to taste and vanilla in a medium bowl.
2. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours.

Chocolate-Raspberry Frozen Yogurt Pops

Makes:  About 10 (3-ounce) freezer pops
Active Time:  15 minutes
Total Time: 6 1/4hrs

Ingredients

• 2 cups fresh or frozen raspberries
• 2 cups nonfat or low-fat plain yogurt, preferably Greek-style (see Note)
• 3-5 tablespoons sugar
• 1/2 cup mini chocolate chips

Preparation

1. Puree raspberries, yogurt and sugar to taste in a food processor until smooth.
2. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours.

Chunky Peach Popsicles

Makes:  12 popsicles, 2 ounces each
Active Time:  15 minutes
Total Time:  2 1/4 hours

Ingredients

• 1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted
• Juice of 1 lemon
• 1/4 cup freshly squeezed orange juice
• 1/4 cup sugar, or to taste
• 1/4 teaspoon vanilla extract

Preparation

1. Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.
2. Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.

Tip:  Dip the molds briefly in hot water before unmolding.

Check out some more yummy recipes from Eating Well.

This Blog was written by Angela Hickman - mother of 2, momstown Milton member and blogger - Mommy TimeOut.

Mama's Chicken Stew

My mother came to Canada from her native São Miguel, Azores (Portuguese island), when she was 13 years old. Cooking was always a big part of our lives and remains so to this day. One of my favourite recipes was one she would make from a cookbook called Portuguese Homestyle Cooking by Ana Patuleia Ortins. 

It's a chicken stew that truly embodies the definition of comfort cooking. The kitchen is enveloped in delightful aromas created by the onions, garlic, tomatoes, bay leaf, and of course the chicken itself.

Whenever I'm feeling nostalgic and want to bring back a little bit of my childhood and heritage into my home, I make this one pot wonder.  

Portuguese Chicken Stew

INGREDIENTS

* 4 tablespoon olive oil
* 1 medium onion, coarsely chopped
* 1 large very ripe tomato, peeled, seeded and coarsely chopped
* 1/2 tablespoon sweet paprika
* 2 cloves garlic, finely chopped
* 1 bay leaf
* 1/2 cup white wine (optional)
* one 2 1/2 to 3 pound (1,1 kg to 1,4kg) chicken, cut up
* 3 1/2 cups water
* 1 1/2 cups converted rice or other long-grain rice (I've used basmati)
* 2 teaspoons coarse salt or to taste
* 1/4 teaspoons black pepper to taste
* 1/2 cup peas, frozen or fresh, shelled (I've also used broccoli) 
* 2 tablespoons finely chopped fresh parsley


PREPARATION


1. Heat the oil in a 5-quart Dutch oven over medium-high heat. Add and then sauté the onions until they become a light golden colour. 

2. Put in the tomatoes, paprika, garlic and bay leaf. Reduce the heat, cover, and simmer until the tomatoes are soft and partially dissolved, about 15 minutes.

3. Pour in the wine, if using, and simmer for 2 more minutes. Add the chicken and water, adding extra water if needed to just cover the chicken. Recover the pot tightly and bring to a boil over medium-high heat. Reduce the heat and simmer the chicken for 15 minutes.

4. Toss in the rice, salt and pepper. Stir, recover, and continue to simmer for another 20 minutes. Stir in the peas and 1 tablespoon of the parsley. Simmer for 5 minutes more or until the meat is nearly falling off the bone. 

5. Remove the pan from the heat. Let the stew stand for 10 minutes before serving. Garnish with additional parsley. The rice should be tender and the liquid should be absorbed. 

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Submitted by Liz Marques Kogan, a momstown Milton member and

 mother of two children. Her blog is OrchidaForever. 

momstown Milton Culinary Chicks Get Cooking - Asian Style

On a stormy night on February 26, 2013, the momstown Milton mamas braved the cold and sought respite at Mary-Anne's cozy and inviting home to take part in an interactive and exciting Asian cooking class. 

What better way than to hang out with your fellow mamas, take part in a cooking demonstration, and then enjoy a delicious hot meal?

Mary-Anne prepared an Asian Pork and Noodle Skillet that wowed the mamas with how easy it was to make (the aroma of the Chinese 5 seasoning mix filled the kitchen beautifully) and at only $5 per serving, it's budget-friendly as well. 

MAKE AHEAD IDEA: This recipe works very well as a make-ahead as you can chop and prep the vegetables the night before and then just take everything out of your fridge when it's time for a momstown Milton mama to cook after a long day at work.

 

RECIPE: Asian Pork and Noodle Skillet

Ingredients

2 medium carrots peeled

1 medium red bell pepper

5-6 green onions with tops divided 

2 pork tenderloin (can substitute chicken)

2 tbsp  sesame oil

2 tbsp Chinese 5 seasoning mix (can be found in the spice aisle of the grocery store) 

4 pkg oriental flavour Mr. Noodle package 

1 tbsp vegetable oil

4 cups water

Method
 

1. Cut carrots into julienne strips. Cut bell pepper lengthwise into strips. Slice green onions and put aside tops.

Demonstrating the pepper slicing technique

Mary-Anne's tip to Culinary Chicks: clean green onions very well

2. Trim fat and sliver skin from pork (Mary-Anne's tip to the Culinary Chicks: needs to be removed otherwise your meat will not be as tender). Slice pork lengthwise into 4 strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the instant noodle seasoning packets into a bowl.

3. Add oil to skillet heat over med-high 1-3 minutes or until shimmering. Add the pork. Cook and stir 2-3 minutes or until browned. Remove and put aside.

4. Add carrots and bell pepper top skillet. Cook until tender. Add water and remaining seasoning packets, stir to loosen browned bits from skillet. Add noodles and white parts of onions. Cover and bring to boil. 4-5 minutes or until noodles are soft. Add pork; remove skillet from heat and let stand, covered, 3-4 minutes until pork is heated. Garnish with green onion.

 



The green onion paired with the red pepper add beautiful bursts of colour! 

 

Spooning the meal - almost time to eat 

Savouring their hot meal - mama heaven! 

Taking a peek at the recipe

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Written by Liz Marques Kogan, a momstown Milton member and mother of two children. You can check out her blog at: www.orchidaforever.blogspot.ca