My husband is wanting me to make some tasty, refreshing drinks with a new blender I just received. Anyone have a recipe for any kind of "fruit smoothie"? I've never make these and would appreciate any help!
6 Servings Prep/Total Time: 10 min. Ingr...See MoreYou can buy a mix already made up for smoothies called Smoothie by Concord Foods (WalMart has them for Banana and strawberry) or you can try these four I found in my June/July Taste of Home Simple and Delicious cooking magazine (highly recommend this magazine!).
* Place half of each ingredient in a blender; cover and process until * smooth. Pour into chilled glasses. Repeat. Serve immediately. Yield: * 6 servings. *
Nutrition Facts: 1 cup equals 155 calories, trace fat (trace saturated fat), 0 cholesterol, 28 mg sodium, 37 g carbohydrate, 1 g fiber, 1 g protein.
Strawberry Lime Smoothies
3 Servings Prep/Total Time: 5 min. Ingredients
* 1/2 cup 2% milk * 2 to 4 tablespoons lime juice * 2 cups fresh strawberries, hulled and halved * 1 cup (8 ounces) strawberry yogurt * 2 tablespoons honey * 1/2 teaspoon ground cinnamon
Directions
* In a blender, combine all ingredients; cover and process until * smooth. Pour into chilled glasses. Serve immediately. Yield: 3 * servings. *
Nutrition Facts: 1 cup equals 181 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 65 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.
Peach Citrus Smoothies
4 Servings Prep/Total Time: 10 min. Ingredients
* 3/4 cup orange juice * 2 cups crushed ice * 2 cups sliced peeled fresh or frozen peaches * 1/2 cup lemon yogurt * 1/3 cup honey * 1 tablespoon lime juice
Directions
* In a blender, combine all ingredients; cover and process until * smooth. Pour into chilled glasses; serve immediately. Yield: 4 * servings. *
Nutrition Facts: 1 cup equals 171 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 19 mg sodium, 42 g carbohydrate, 1 g fiber, 2 g protein.
Berry Blast Smoothies
2 Servings Prep/Total Time: 5 min. Ingredients
* 1/2 cup pomegranate-blueberry V8 juice blend * 1-1/4 cups frozen unsweetened mixed berries * 1 medium banana, sliced * 1/3 cup fat-free plain yogurt
Directions
* In a blender, combine all ingredients; cover and process until * smooth. Pour into chilled glasses; serve immediately. Yield: 2 * servings. *
Nutrition Facts: 1 cup equals 144 calories, trace fat (trace saturated fat), 1 mg cholesterol, 38 mg sodium, 35 g carbohydrate, 3 g fiber, 2 g protein.
I have a big family reunion coming up soon and would sure appreciate any good recipes you may share. It will be held indoors, at a school cafeteria. Last year I took some of my elderly mother-in-law's favorite recipes. The family loved them. But this year, I'm looking for anything different, tried and true, and yummy.
Thank you for sharing.
A fun recipe to share with you:
Sliders
ground chuck (80/20) 2 pounds for a 9 x 13 pan dried, minced onion seasoning salt 6 slices of cheese sliced dill pickles dinner rolls, any brand mustard, mayo, ketchup
Sprinkle dried, minced onion on the bottom of a 9 x 13 pan. Use as much as you like. (I put a layer of aluminum foil or parchment paper between pan and food)
Press ground chuck into pan, on top of onions, until it completely covers the bottom. Sprinkle the meat with seasoning salt.
Place in a 400 degree oven for 25 minutes. (Make sure you use an 80/20 mixture of ground beef, otherwise your burgers will be dry.)
The meat will shrink in the oven. After 25 minutes, remove and cover with six slices of cheese. Turn off oven. Place meat back in the oven for a couple of minutes until the cheese melts. (I use paper towels to dab up drippings before I add cheese)
With a pizza cutter or a knife, slice the meat into square pieces to fit the rolls.
Place the meat in between the rolls with some of the onion and pop on a few dill pickles. Add mustard, mayo, ketchup as desired. You are ready to serve.
didn't know what dinner rolls were, either, but---I didn't know, either, but found this video. Seems it's just little round rolls, kind of like dinner rolls.
oops here's link to video of rollsOn 8/12/10, didn't know what dinner rolls were, either, but--- wrote: > I didn't know, either, but found this video. Seems it's just little > round rolls, kind of like dinner rolls.
4 Servings Prep: 15 min. Cook: 4 hours Ingredients
* 4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
* 1 tablespoon canola oil
* 1 can (20 ounces) sliced pineapple
* 1/3 cup packed brown sugar
* 1/4 cup cornstarch
* 2 tablespoons lemon juice
* 3/4 teaspoon salt
* 1/4 teaspoon ground ginger
* Hot cooked rice
Directions
* In a large skillet, brown chicken in oil. Transfer to a greased 4-qt.
* slow cooker. Drain pineapple; reserving juice. Place pineapple over
* chicken. Whisk the brown sugar, cornstarch, lemon juice, salt,
* ginger and reserved juice until smooth; pour over top.
*
* Cover and cook on low for 4-5 hours or until chicken is tender. Serve
* with rice. Yield: 4 servings. *
Nutrition Facts: 1 chicken breast half with 1/2 cup sauce and 2-1/2 pineapple slices (calculated without rice) equals 572 calories, 11 g fat (2 g saturated fat), 188 mg cholesterol, 627 mg sodium, 45 g carbohydrate, 1 g fiber, 69 g protein.
On 6/15/10, Deb ms/IA wrote: > Pineapple Chicken June/July 2010 Simple and Delicious > magazine > > 4 Servings Prep: 15 min. Cook: 4 hours Ingredients > > * 4 bone-in chicken breast halves (12 to 14 ounces each), > skin removed > > * 1 tablespoon canola oil > > * 1 can (20 ounces) sliced pineapple > > * 1/3 cup packed brown sugar > > * 1/4 cup cornstarch > > * 2 tablespoons lemon juice > > * 3/4 teaspoon salt > > * 1/4 teaspoon ground ginger > > * Hot cooked rice > > Directions > > * In a large skillet, brown chicken in oil. Transfer to a > greased 4-qt. > > * slow cooker. Drain pineapple; reserving juice. Place > pineapple over > > * chicken. Whisk the brown sugar, cornstarch, lemon juice, > salt, > > * ginger and reserved juice until smooth; pour over top. > > * > > * Cover and cook on low for 4-5 hours or until chicken is > tender. Serve > > * with rice. Yield: 4 servings. * > > Nutrition Facts: 1 chicken breast half with 1/2 cup sauce > and 2-1/2 pineapple slices (calculated without rice) equals > 572 calories, 11 g fat (2 g saturated fat), 188 mg > cholesterol, 627 mg sodium, 45 g carbohydrate, 1 g fiber, > 69 g protein.
Pre-heat charcoal or gas grill. Blend the apple, onion, thyme, salt and pepper together in a medium bowl. Add the ground pork; gently mixed until combined. Form into 4 patties, about 3/4-inch thick.
Grill over medium hot coals or medium-high on gas grill, covered for 5 minutes. Turn and grill, covered an additional 4 to 6 minutes, until an instant read thermometer registers internal temp at 160. Cover each burger with a slice of cheddar cheese and serve on buns.
Two pounds Yukon Gold or some other thin skinned potatoes
1 1/2 cups fresh or fresh frozen green beans
1/2 cup oil packed sun dried tomatoes, drained
1/4 cup finely diced red onion
1/2 - 3/4 cup Newmans's Own Oil and Vinegar salad dressing
salt and pepper to taste
Boil potatoes whole if small, halve or quarter if larger, until knife done. Let sit at room temperature until cool enough to handle then peel by making a cut in the peel and pulling the peel off OR you can leave the peel on then cut into 3/4 to 1 inch cubes. Put in a bowl twice as deep as potatoes for tossing/mixing.
Steam green beans until tender crisp. If using whole green beans cut them into 1 inch pieces when they are cool enough to handle. Add to potatoes.
After draining the oil off the sun dried tomatoes dice into 1/4 inch (or so) pieces. Add to potatoes and green beans.
Add finely diced red onion to potatoes, green beans and tomatoes and lightly toss/mix.
Pour the dressing over the mixture and lightly toss/mix.
Chill for an hour then taste to see if it needs salt and/or pepper. Season if needed and toss/mix and chill for at least one more hour. An addition of shaved Parmesan cheese is nice in this potato salad if you are so inclined.
3/4 cup nonfat yogurt - I use Nancy's Organic and recommend any high quality natural yogurt without a lot of additives like gums, and starches.
1/2 (or more) cup unsweetened frozen berries
1 to 2 tablespoons (or more, to taste) agave syrup
Add the frozen berries and agave syrup to yogurt and mix with a spoon then eat it with the same spoon while the berries are still frozen - tastes a lot like frozen yogurt - it's very refreshing.
Chicken was marinaded in herb marinade bought at the grocery
pasta is
fresh garlic and 2 cups fresh tomatoes chopped sauteed in 1/3 cup olive oil add cauliflower broken in small pieces and 1/2 cup hot water cook about 30 min. add: fresh ground pepper fresh chopped italian parsley cooked penne pasta freshly grated parmesano-reggiano cheese (1/2 cup)
===== On 6/17/10, j.e. wrote: > Squash is simply brushed with olive oil and topped with > seasoned salt and lemon pepper > > Chicken was marinaded in herb marinade bought at the grocery > > pasta is > > fresh garlic and 2 cups fresh tomatoes chopped sauteed in > 1/3 cup olive oil > add cauliflower broken in small pieces and 1/2 cup hot water > cook about 30 min. > add: > fresh ground pepper > fresh chopped italian parsley > cooked penne pasta > freshly grated parmesano-reggiano cheese (1/2 cup)
Make a well in the center and pour in 1 (oh shoot, the PTA mom's recipe doe...See Morere-heat oven to 400. Sift together 2 c. flour, 1 tbs. baking powder, 1/2 tsp. salt, and 2 tbs. sugar. Use 2 forks or a pastry cutter to cut in 5 tbs. cold unsalted butter. (You can put the butter through cheese grater first.) Mixture should look like coarse crumbs.
Make a well in the center and pour in 1 (oh shoot, the PTA mom's recipe doesn't say 1 what) heavy cream. Fold everything together to incorporate. Do not overwork dough. Toss 1 c. fresh blueberries with some flour, then fold them into the mixture. Do not mash or bruise the berries or it will stain the dough. The mixture is very dry at this point. That's OK. Don't try to add more cream.
Press the dough out on a lightly foured surface into a rectangle about 12 x 3 inches. Cut into four 3 x 3 inches and cut each square into four triangles. Place on an ungreased cookie sheet and bake 15 to 20 min. Let cool and then glaze with lemon glaze.
Lemon Glaze
Mix 1/2 c. freshly squeezed lemon juice with 2 c. confectioners sugar and stir until the sugar dissolves. Add zest from one lemon finely grated and 1 tbs. butter. Nuke for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over the top of the scones. Let set for a minute or two before serving.
:) == On 6/23/10, ok wrote: > Pre-heat oven to 400. Sift together 2 c. flour, 1 tbs. > baking powder, 1/2 tsp. salt, and 2 tbs. sugar. Use 2 forks > or a pastry cutter to cut in 5 tbs. cold unsalted butter. > (You can put the butter through cheese grater first.) > Mixture should look like coarse crumbs. > > Make a well in the center and pour in 1 (oh shoot, the PTA > mom's recipe doesn't say 1 what) heavy cream. Fold > everything together to incorporate. Do not overwork dough. > Toss 1 c. fresh blueberries with some flour, then fold them > into the mixture. Do not mash or bruise the berries or it > will stain the dough. The mixture is very dry at this > point. That's OK. Don't try to add more cream. > > Press the dough out on a lightly foured surface into a > rectangle about 12 x 3 inches. Cut into four 3 x 3 inches > and cut each square into four triangles. Place on an > ungreased cookie sheet and bake 15 to 20 min. Let cool and > then glaze with lemon glaze. > > Lemon Glaze > > Mix 1/2 c. freshly squeezed lemon juice with 2 c. > confectioners sugar and stir until the sugar dissolves. > Add zest from one lemon finely grated and 1 tbs. butter. > Nuke for 30 seconds. Whisk the glaze to smooth out any > lumps and then drizzle over the top of the scones. Let set > for a minute or two before serving.
Elaine/ret/INlease don't tell anyone, but I'm still using the pint of Tahini that I bought in January of 09. It expired some months ago, but it's always been in the frig, and it doesn't smell rancid.
Considering that I only use it for hummus and that I use only 1 T each time, it doesn't seem particularly expensive.