Making infused water no chore during summer months

Compiled by Denise Swogetinsky

Kemper Messenger


Now that summer is moving in and some restrictions are lifting, I hope you continue to be vigilant in staying safe.

While you are out enjoying the warm weather, be mindful of the snacks you eat. Try taking carrot sticks, celery, cucumber slices, broccoli, cauliflower and other fresh vegetables on outings or have them available at home. A quick pick-me-up is wrapping a piece of meat, such as ham, around a cheese stick.

Be sure to drink plenty of water or zero calorie drinks. Try to limit your carbonated beverages. Remember that healthy living takes planning and moderation.



How to make infused water

Lucky for us, the steps for infusing water with a flavor are as easy as one, two, three. Grab some H2O and your favorite container and let's get started.

Step 1: Combine your favorite ingredients in a pitcher of water. There are countless combinations for infused water. Mix and match your favorite fruits, vegetables, herbs and spices. Feeling uninspired? Start with our foolproof recipes below.

Step 2: Cover your pitcher. This will prevent any risk of contamination and keep pesky food odors from creeping in.

Step 3: Refrigerate. It's important to keep your water cool to prevent spoilage. Many people prefer to infuse overnight but be sure to remove solids after 12 hours. Once ingredients have been strained out, you can keep your infused water up to three days – assuming it lasts that long.

Here are some suggestions of flavor combinations.





Citrus & Cucumber water

½ cup of cucumber, sliced

½ lemon, sliced

½ lime, sliced

½ orange, sliced

2 quarts of filtered water



Summer Fruits

Medley

½ cup strawberries, hulled and sliced

½ cup whole raspberries

½ cup whole blackberries

2 quarts of filtered water



Cantaloupe, Mint & Lemon

5 sprigs fresh mint

½ lemon, sliced

½ cup cantaloupe, cubed

2 quarts of filtered water



Cheese crisps

1 cup shredded cheese (You can use your choice of Cheddar mozzarella, Asiago, or Parmesan cheese.)



Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Arrange Cheddar cheese in 24 small heaps on the prepared baking sheets. Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.



Sausage balls

1-pound spicy ground pork sausage

½ (8 ounce) package cream cheese, at room temperature

½ cup shredded sharp Cheddar cheese

½ cup grated Parmesan cheese

1 tablespoon Dijon mustard

½ teaspoon garlic powder

¼ teaspoon salt



Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine sausage, cream cheese, Cheddar cheese, Parmesan cheese, mustard, garlic powder, and salt in a large bowl. Mix gently until just combined. Roll heaping tablespoonfuls of the pork mixture into balls. Place on the prepared baking sheet. Bake in the preheated oven until golden brown, 30 to 35 minutes. Place on a paper towel-lined plate to soak up excess grease. Serve immediately.



Low Carb Soft

Pretzel Bites

3 cups shredded mozzarella cheese (part skim low moisture)
2 ounces cream cheese

3 large eggs (one egg is reserved for egg wash)

2 cups almond flour (superfine)

1 tablespoon baking powder

1 tablespoon coarse salt



Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. In a small bowl, whisk together almond flour and baking powder. Set aside. Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave. Melt cheeses in the microwave at full power in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. This should take around 2-2 ½ minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.