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Watermelon Pizza

2 (1" round) slices cut from the center of a seedless watermelon

1 cup plain or vanilla Greek yogurt

2 Tbsp. Halladay's Harvest Barn Lemon Raspberry Cheesecake Mix

2/3 cup sliced strawberries

1/2 cup blueberries

2 Tbsp. toasted coconut

Spread a thin layer of yogurt on each watermelon slice, then stack on top of each other. Sprinkle the top with strawberries, blueberries, and then the toasted coconut. Slice into 6 or 8 pie shaped wedges to serve.

SIMILAR RECIPES
Fresh Berry Granola Parfait

Fresh Berry Granola Parfait

1 package Hallladay’s Harvest Barn Lemon Raspberry Cheesecake Mix

2 cups plain Greek yogurt

1 cup strawberries, blueberries and or raspberries, mixed

1 cup desired granola mix

Combine Cheesecake mix with yogurt; blend well. Layer granola, yogurt and mixed fresh fruit, leaving a little fruit to garnish the top with.

Salted Caramel Cheesecake Stuffed Strawberries

Salted Caramel Cheesecake Stuffed Strawberries

1 package of Halladay’s Harvest Barn Sea Salted Caramel Cheesecake Mix

1 (8 oz) package cream cheese, softened

1 (8 oz) container of Cool Whip, defrosted

1 quart of fresh firm strawberries

Prepare Cheesecake mix according to package directions.

Hull strawberries and cut in half lengthwise. Take a tiny slice off the rounded end so that they sit flat, then scoop a tiny bit out of the middle. Pipe strawberry centers with cheesecake mixture and chill for at least one hour before serving.

Chicken and Farro with Blistered Tomato Sauce

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix

1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)

1 medium zucchini, halved and sliced diagonally

2 Tbsp. capers/ drained and chopped

1 cup cherry tomatoes, halved

1 cup of farro

2 Tbsp. Greek Yogurt

1/2 cup of water

3 Tbsp. grated Parmesan cheese

2 Tbsp.Greek Yogurt

2 cloves of garlic minced

3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

Skinny Yogurt Dip

Skinny Yogurt Dip

1 Tbsp. Halladay's Harvest Barn Dip mix (Our favorites include Lemon Spinach and Cucumber Dill)

1 cup plain Greek yogurt

1 to 2 Tbsp. of light mayo, if desired

Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.