Mixed Fruit Salsa with Cinnamon-Sugar Chips
On these sweltering summer days, no one in my family feels up to a heavy, hearty mid-day meal. Most days, I have to force the kids inside long enough to eat, or hubby is dropping by with very few minutes to spare from work, and a large meal just isn't realistic.
So, how do I continue to feed my family real food that is good for them, that isn't highly processed, and doesn't take all day to prepare and eat?
We do lots of variations of fruits and vegetables...cheeses, crackers, and small sandwiches...but today we tried a new meal, and everyone loved it! (Even our toddler, who likes practically nothing!)
Mixed fruit salsa with cinnamon sugar chips.
For the fruit salsa, I combined various fresh fruits that we had on hand in our kitchen. I used strawberries, kiwi, blueberries, raspberries, plums, and peaches. I diced the larger fruits, and combined them all in a large bowl. I then tossed them with a bit of apricot preserves.
For the cinnamon sugar chips, I used four large flour tortillas. I mixed a bit of sugar and ground cinnamon in a bowl. I sprayed each tortilla (one side at a time) with cooking spray. I then dusted that side with the cinnamon sugar mixture, and shook the excess back into the bowl. I flipped the tortilla over, and repeated the process on the other side. I used a pizza cutter to cut each tortilla into 8 pieces. I placed the chips onto a baking sheet lined with parchment paper. Repeat with the other three tortillas.
I popped them into a 350 degree preheated oven for about 8 minutes, then removed them from the oven to cool.
I paired the fruit salsa and chips with some fresh veggies (carrot and celery sticks and grape tomatoes) and some roasted garlic hummus. Quick, easy, and delicious!
2 kiwi fruit, peeled and diced
2 peaches, peeled, pitted, and diced
2 plums, peeled and diced
1/2 cup blueberries
1/2 cup raspberries
3 tablespoons apricot preserves
Cinnamon sugar chips:
4 large flour tortillas
Cooking spray
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees Farenheit. Combine fruit and preserves in a large mixing bowl. Set aside.
Combine sugar and cinnamon. Spray one side of first tortilla with cooking spray. Dust with cinnamon sugar. Shake off excess. Flip tortilla over. Spray opposite side with cooking spray, dust with cinnamon sugar, and shake off excess. Cut into 8 triangles with pizza cutter. Repeat with remaining 3 tortillas.
Place cut tortillas on a baking sheet lined with parchment paper. Bake at 350 degrees for 8-10 minutes. Remove from oven and set aside to cool for approximately 5 minutes.
On these sweltering summer days, no one in my family feels up to a heavy, hearty mid-day meal. Most days, I have to force the kids inside long enough to eat, or hubby is dropping by with very few minutes to spare from work, and a large meal just isn't realistic.
So, how do I continue to feed my family real food that is good for them, that isn't highly processed, and doesn't take all day to prepare and eat?
We do lots of variations of fruits and vegetables...cheeses, crackers, and small sandwiches...but today we tried a new meal, and everyone loved it! (Even our toddler, who likes practically nothing!)
Mixed fruit salsa with cinnamon sugar chips.
For the fruit salsa, I combined various fresh fruits that we had on hand in our kitchen. I used strawberries, kiwi, blueberries, raspberries, plums, and peaches. I diced the larger fruits, and combined them all in a large bowl. I then tossed them with a bit of apricot preserves.
For the cinnamon sugar chips, I used four large flour tortillas. I mixed a bit of sugar and ground cinnamon in a bowl. I sprayed each tortilla (one side at a time) with cooking spray. I then dusted that side with the cinnamon sugar mixture, and shook the excess back into the bowl. I flipped the tortilla over, and repeated the process on the other side. I used a pizza cutter to cut each tortilla into 8 pieces. I placed the chips onto a baking sheet lined with parchment paper. Repeat with the other three tortillas.
I popped them into a 350 degree preheated oven for about 8 minutes, then removed them from the oven to cool.
I paired the fruit salsa and chips with some fresh veggies (carrot and celery sticks and grape tomatoes) and some roasted garlic hummus. Quick, easy, and delicious!
Fruit Salsa:2 cups diced strawberries
2 kiwi fruit, peeled and diced
2 peaches, peeled, pitted, and diced
2 plums, peeled and diced
1/2 cup blueberries
1/2 cup raspberries
3 tablespoons apricot preserves
Cinnamon sugar chips:
4 large flour tortillas
Cooking spray
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees Farenheit. Combine fruit and preserves in a large mixing bowl. Set aside.
Combine sugar and cinnamon. Spray one side of first tortilla with cooking spray. Dust with cinnamon sugar. Shake off excess. Flip tortilla over. Spray opposite side with cooking spray, dust with cinnamon sugar, and shake off excess. Cut into 8 triangles with pizza cutter. Repeat with remaining 3 tortillas.
Place cut tortillas on a baking sheet lined with parchment paper. Bake at 350 degrees for 8-10 minutes. Remove from oven and set aside to cool for approximately 5 minutes.
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