These popsicles are made with creamy Greek yogurt and blueberries. Try using different berries or combinations of berries for a different flavor. Serve them for dessert after a delicious BBQ, or eat them as a healthy snack.

Blueberry Yogurt Popsicles

Enjoy these healthy popsicles guilt-free as a snack or dessert. Try making them with raspberries or strawberries for a different take on this yummy snack.

Ingredients

• 1 cup Greek Yogurt
• 1/4 cup milk
• 4 tbsp honey
• 1/2 cup fresh or frozen blueberries

Instructions

1. In a bowl, pour the milk into the yogurt and mix well.
2. Add in honey and mix. Taste for sweetness.
3. Place blueberries at the bottom of your molds, spoon in half of the yogurt mixture, and add more blueberries. Place sticks into the molds. Divide the rest of the yogurt mixture into the molds and top with blueberries.
4. Freeze for 5 hours or overnight.

Photos: Give Recipe.

This delicious sandwich has teriyaki marinated grilled chicken, sweet honey, and melted pepper jack cheese. Serve it up at a BBQ or picnic. Your guests will be begging for more, we promise! Pair it with a simple balsamic green leaf lettuce salad, and you’ve got the perfect summer meal! Without any further ado, here’s the mouth-watering recipe!

Honey Teriyaki Pineapple Chicken Sandwiches with Honey Cotija Avocado Spread

Ingredients

• 4 chicken breasts
• 4 buns of your choice

Honey Teriyaki Sauce

• ½ cup honey
• ½ cup soy sauce
• ¼ cup cider vinegar
• 3 coves garlic, minced
• 2 tsp grated ginger
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 tbsp cornstarch

Cotija Honey Lime Avocado Spread

• ½ cup Greek Yogurt
• 1 large Avocado
• ⅓ cup finely grated Cotija cheese
• 1 tbsp honey
• 1 tbsp lime juice
• ½ tsp cumin
• ½ tsp chili powder
• ¼ tsp cayenne
• ¼ tsp pepper
• salt to taste

Toppings

• 4 slices pepper jack cheese
• lettuce
• tomatoes
• red onion

Instructions

1. Pound chicken to 1/2 inch thick. Whisk all the marinade ingredients together except for the cornstarch. Add 1/4 cup of marinade to a large freezer bag and add in chicken. To a seperate freezer bag, add the remaining marinade along with the pineapple. Marinate at least 4 hours or overnight.
2. When you’re ready to make the sandwiches, preheat your BBQ or indoor grill to medium heat. Add chicken and grill for 4-6 minutes each side or until cooked through. Add the cheese in the last few minutes of cooking. Add pineapple slices onto the grill and cook them for 1-2 minutes each side. Toast the buns by placing them face down on the top rack of the grill. Close the lid. The buns should be done in 1 minute.
3. To make the Honey Teriyaki Sauce, whisk 1 tbsp cornstarch to the reserved marinade that you removed the pineapple from. Add it to a small saucepan and bring to a boil. Simmer for 30 seconds until thickened.
4. To make the sandwich, layer the chicken covered in cheese, add Cotija Honey Lime Avocado Spread (simply mix all ingredients listed together), layer tomatoes, drizzle with Honey Teriyaki Sauce, add red onions and lettuce to finish.

Photos and recipe: Carl’s Bad Cravings.

Salads are great for summer – they’re light, healthy, and easy to put together, as they require no cooking! So, take a break from the stove with this tasty salad! In this Tex-Mex southwestern salad, we used corn, beans, cilantro, avocado, tomatoes, and romaine lettuce. Garnished with tortilla strips, and drizzled with a cilantro-lime dressing, this salad is fresh and light, perfect for the summer heat.

Tex-Mex Southwestern Salad With Cilantro Lime Dressing

A healthy salad with beans, corn, tomatoes, tortilla strips, and avocados. The dressing is made of cilantro, Greek yogurt, lime, and olive oil. Protein packed, this salad is sure to get the stamp of approval from everyone!

Ingredients for the salad

• 5 cups romaine lettuce (chopped)
• 1/2 cup cherry tomatoes (cut in half)
• 1/2 cup canned corn kernels (drained)
• 1/2 cup canned black beans (drained and rinsed)
• 2 tbsp fresh cilantro leaves (chopped)
• 1 avocado (halved, seeded, peeled and diced)
• 1/2 cup tortilla strips

Ingredients for the dressing

• 1 cup cilantro (stems removed)
• 1/2 cup plain Greek yogurt
• 2 garlic cloves
• juice of 1 lime
• pinch of salt
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar

Instructions

1. For the dressing, combine cilantro, yogurt, garlic, lime juice and salt in a food processor. Blend well, then add olive oil and vinegar and blend again until smooth.
2. Place romaine lettuce in a bowl and top with tomatoes, black beans, corn, and cilantro.
3. Pour dressing on top of the salad and toss gently. Add in avocado and stir.
4. Serve immediately and garnish with the tortilla strips.

Photos: Damn Delicious.