Blalock Orthodontics provides a unique care experience to you. Once you start your orthodontic treatment, you will have to make some dietary adjustments. Having braces doesn’t mean you’re limited to eating soups or pureed foods. There are various healthy and delicious foods that you can still eat. Below are three recipes that braces wearers can prepare this summer.
You deserve to treat yourself with a peppermint lemonade after spending your summer days out in the sunlight. The peppermint gives the lemonade a soothing taste.
- 1 can (12 oz.) lemonade frozen concentrate, defrosted
- 1 lemon
- 1 1/4 cups table sugar
- 1/2 cup peppermint leaves
Empty the lemonade concentrate into a spouted cooler or pitcher. Mix in plenty of water to make a gallon. Scrape off the lemon rind. Place the sugar and peppermint leaves in a small bowl. Bruise the peppermint leaves with a muddle or the back of a wooden spoon. Add the peppermints into the lemonade. Cover and refrigerate until chilled, then strain as you pour into glasses with ice.
Pasta Fredda is a healthy meal because it contains vegetables. This dish is popular among Italians during hot or warm seasons.
- 1/2 pound bow-tie, fusilli, or penne pasta
- 20 cherry tomatoes
- 7 ounces bocconcini (small mozzarella cheese balls)
- 3/4 cup black olives
- 2 tablespoons olive oil
- 6 basil leaves
- 3 teaspoons chopped oregano
Boil bow-tie pasta in a big pot of salted water for approximately 12 minutes. Drain and transfer into a large bowl.
Put the basil, black olives, bocconcini, olive oil, and oregano into the bowl. Add the bow-tie pasta to the cherry tomato mixture and mix lightly. Eat and enjoy!
Chicken enchiladas are ideal meal for this summer if you’re craving for something spicy. Leftover chicken can be used to make chicken enchiladas. This recipe is unique because it has more ingredients than traditional enchiladas.
- 1 tablespoon butter
- 1/2 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1 can (4 oz.) diced green chiles
- 1 can (10.75 oz.) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 1/2 cups cubed chicken
- 1 cup shredded Cheddar cheese, separated into two parts
- 6 flour tortillas (12 in. each)
- 1/4 cup milk
Heat oven to 350°F. Gently spray a baking dish with grease.
In a skillet, melt butter and fry the green onions over medium heat for three to four minutes. After adding the garlic powder, mix the cream of mushroom soup, green chiles, and sour cream. Remove three-fourths of the sauce from the skillet. To the leftover quarter of the sauce in the skillet, add the chicken cubes and half-cup of shredded Cheddar cheese.
Spread the chicken mixture down the center of the flour tortillas. Put the enchiladas seam side down in the pan.
Mix the three-fourths of the sauce with the other half-cup of cheese in a bowl. Bake for 30 to 35 minutes.