8 quick and healthy snack recipes for summer

Tomato salad with avocado and mozzarella

Ingredients (4 servings):

3 ripe fresh tomatoes
2 ripe avocados small
½ lb. sliced mozzarella cheese
Several branches fresh basil
1 tablespoon vinegar
3 tablespoons olive oil

Preparation:

Cut tomatoes sliced into thin slices
Cut the avocados in half, remove the skin and bone and cut the flesh into slices.
Place tomato slices alternately, avocado and mozzarella cheese. Season with salt and black pepper, chop the basil and sprinkle over the salad conveniently.
Mix the oil and vinegar and add it.

Carrot salad and boiled egg

Ingredients (6 servings)

5 carrots
4 hard boiled eggs
Salt and pepper
½ cup olive oil
The juice of a lemon
1 teaspoon honey
1 teaspoon Dijon mustard

Preparation:

Wash and peel the carrots. Grate and put them in a bowl.
Peel the boiled eggs and cut into 4 pieces each. Put them in the same source with grated carrot and mix gently.
Dressing: mix the oil, juice, teaspoon of honey, teaspoon Dijon mustard, salt and pepper.
Add the dressing to the source with carrot and egg and combine everything so that blend flavors.
sandwiches

Tuna sandwich (tuna) and mayonnaise

Ingredients for a sandwich:

1 can of tuna (tuna)
Mayonnaise to taste
2 hard-boiled eggs, chopped
chopped celery (optional)
1 teaspoon lemon juice
16 slices bread
1 egg
Milk and butter
Salt and pepper

Preparation:

Boil the eggs not less than three minutes, and chop finely once have cooling.
Make a mixture as a cream made with chopped egg, chopped celery, tuna (tuna), mayonnaise and lemon.
Use the resulting mixture or as a filling for cream sandwiches with the bread.
If you want to make them more palatable, passes sandwiches in skillet with a little butter, grease them after a beaten egg and a little milk.

Toast with cheese and tomato

Ingredients for a toast:

Bread, Cheese, Tomato, Salt and pepper

Preparation

the bread is toasted. It is coated with a little oil or butter and slices of cheese on top put. You can use any type of cheese, although I recommend provolone cheese. tomato cut into slices and the slices are placed on top of cheese. salt and pepper to taste and add toasted whole is placed in the pan until the cheese is completely melted under the tomato. Put the pan over low heat to avoid burning the toast.

Chicken with pineapple

Ingredients (4-5 servings)

1 chicken
1 can of pineapple in syrup
1 onion
2 cloves garlic
1 ½ teaspoon cumin
1 ½ teaspoon oregano
Salt and pepper to taste
3 tablespoons butter
low alcohol white wine
4 tablespoons brown sugar

Preparation:

Bucking quartered chicken and brown well in a pan (pan) Large with butter.
Add the chopped onion, crushed garlic, cumin, oregano, pepper and salt to taste.
Cover the chicken with water and a cup of wine of white wine. I cook over medium heat for 45 minutes, covered.
Uncover and let the sauce reduce but not completely. Add four tablespoons of brown sugar and pineapple chunks only a spoonful of syrup.
Stir gently until the sauce thickens and the ingredients are combined.

Tip: Serve with white rice.

Nuggets fingers or chicken or pork

Ingredients: (4 servings)

A cup dry bread crumbs
¼ cup Parmesan cheese
2 tablespoons dried oregano
1 teaspoon paprika
1 ½ pound of skinless chicken breast or pork loin diced
1 teaspoon olive oil
2 eggs, beaten

Preparation

Grease a baking dish with olive oil.
In addition, place all ingredients in a plastic bag and mix well
Add to bag cubes chicken or pork previously passed through the egg
Beaten to adhere to them ingredients.
Place them on the source and put them in the oven until golden brown.

Sundaes frozen fruit

Ingredients: (4 servings)

3 bananas or plantains
24 ounces of low-fat yogurt strawberry flavor
10 ounces frozen strawberries in juice undrained
8 ounces canned pineapple undrained diced

Preparation

Cut the fruit into small pieces and place in a bowl.
Add the yogurt and mix.
Put the combination into small molds and put them in the freezer.
Once it is frozen, removed and served in individual containers with vanilla ice cream or whipped cream.

Tip: You can replace the ice cream or whipped cream for dulce de leche (caramel)

Mango dessert

Ingredients (12 servings)

3 tablespoons butter previously softened
12 slices of bread borderless
4 cups chopped mango (4 medium mangoes)
½ can (3.5 oz.) Sweetened condensed milk

Preparation

Preheat oven to 350 ° F.
Spread the butter on the bread.
Press the slices into individual ramekins and place in December on a flat baking sheet.
Bake 10 to 15 minutes or until golden brown edges.
Cool slightly. Remove from the ramekins and place on a serving plate.
Put 2 cups chopped mango in a blender along with condensed milk, cover and blend until smooth.
Add the mango mixture in each of the bases of bread and rellanarlas with the reserved handle.
Garnish with fresh mint leaves.