A lot of Smoothie Ideas

Jamba Juice Smoothies

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANGE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

WHITE GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

PINK STARBURST
6 oz. lemonade
6 oz. soymilk
1 scoop of each: pineapple, raspberry, lime, and orange sherbet
1 scoop frozen strawberries
1 scoop ice

CHOCOLATE PEANUT BUTTER MOO’D
12 oz. chocolate soy milk
1 T cocoa powder
1 heaping T peanut butter
1-2 scoops frozen banana
1 scoop frozen strawberries (optional)
2-3 scoops vanilla frozen yogurt
1 scoop ice

Chicken with Cashews

Slow Cooker Chicken with Cashews Recipe

You can prepare countless types of meals in the slow cooker, including Chinese chicken with cashews. This recipe does require a little work because you need to brown the chicken in the pan first. If you wanted you could just add the chicken raw into the slow cooker, but the sauce may not be as thick when it has finished cooking. The sauce uses delicious Chinese flavors such as soy sauce, rice wine vinegar, garlic and ginger. The process to preparing this recipe is very easy—the chicken is first coated with flour, browned in the wok or frying pan and then placed into the slow cooker with the sauce and cooked on low for 3-4 hours. This dish goes great when served over white or brown rice. Enjoy. Adapted from 365 Days of Slow Cooking.

Ingredients:
2lbs boneless skinless chicken breasts or thighs (cut into 1” chunks)
¼ cup all-purpose flour
½ teaspoon ground black pepper
1 tablespoon canola oil
¼ cup soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 teaspoon brown sugar
1 garlic clove (minced)
½ teaspoon grated fresh ginger
¼ teaspoon crushed red pepper flakes
½ cup cashews
½ cup green onions (sliced)

Cooking Instructions:
Step 1:  Add flour and pepper to a large sealable food storage bag or  sealable container. Shake to coat the chicken with the flour mixture. Heat canola oil in a wok or large skillet over medium-high heat. Add the chicken and brown for 2 minutes of each side. Remove from the pan and place the chicken into the slow cooker.
Step 2: In a small bowl combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes. Mix well. Pour the sauce over the chicken in the slow cooker.
Step 3: Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked (the internal temperature has reached 165 degrees). Once the chicken has finished cooking add cashews and stir. Serve over rice and top with sliced green onions.
(Makes 4 Servings)

Blogchef recipe

Sliders for Super Bowl Sunday

SUPER BOWL SUNDAY
SERVE THIS!
PART ONE

SLIDERS
(Use Kings Hawaiian Bread or Brioche Rolls for these sliders)

I love this recipe because it is a crowd pleaser and REALLY easy

Chicken, Ham OR Sausage and Peppers Sliders

1 onion Chopped
1 stick of butter
3 Tablespoons Dijon or sweet hot mustard
2 Teaspoons of Worcestershire sauce
3 Teaspoons of poppy seeds and simmer until onions are soft
Saute Sausage and red and or green bell peppers with the onion if using this version of the recipe.

 

Grab a package of Hawaiian sweet dinner rolls and cut the entire package in half length wise as one large piece.

Place the roll bottoms in a aluminum foil lined 13 by 9 pan. Spread the onion mixture on the entire bottom. You will want to save about 1/4 of the mixture back.

Grab some Chicken or your Sausage and Peppers mixture, and seven to eight slices of swiss cheese. Put the mixture on top of the onions and then add the slices of cheese.

Add the roll tops after the cheese.

Cover with aluminum foil and refrigerate until ready to use.

Bake on 350 degrees for 20 minutes, covered with foil.

This one is made with Ham.  Be creative and choose the filling you want to use the method works great and is supper yummy!

MEATBALL SLIDERS

2 slice(s) white or sandwich bread, torn into 1-inch pieces
1/2 cup(s) whole milk

8 ounce(s) ground beef (85 percent lean) 

8 ounce(s) ground pork

4 ounce(s) ground veal

1 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, divided

3 tablespoon(s) coarsely chopped fresh flat-leaf parsley

1 clove(s) garlic, minced

1 large egg

Coarse salt

marinara sauce

24 brioche rolls, split

1 1/2 cup(s) (5 ounces) coarsely grated mozzarella cheese

1/2 cup(s) (1 ounce) finely grated pecorino Romano or Parmesan cheese, for sliders

Small basil leaves

Directions

1. Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
2. Roll mixture into 24 one-ounce balls (each about the size of a golf ball).
3. Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
4. Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.

This one is super simple.  And definitely grill-friendly.  A simple olive oil marinade (I went with the basics here, but you can adjust the seasoning of the marinade to your liking.)  I added a smoked paprika because this seems to give the mushrooms a little bit more of that “meaty” flavor, but you could any spice combination that you want.  As far as toppings go, I modeled the burgers after one of those big fast food chains:  a little chopped onion/dill pickle relish, yellow mustard, and a nice generous helping of ooey-gooey-melty American cheese. But, the possibilities here are endless. Served between a pretzel roll, these won’t last long.
Hope you all have a great Labor Day Weekend!

 

 Portobello Sliders

 

Ingredients
8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container.  They will cook down a bit, so pick a size that you prefer.), cleaned and gills removed
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Pretzel rolls, lightly toasted

For the toppings:  cheese, mustard, chopped dill pickles, onions (your choice!)

Instructions
1. In a small bowl, whisk together the olive oil, salt, pepper, and smoked paprika until combined.
2. Place the mushroom caps on a rimmed baking sheet.
3. Using a silicone brush, gently and generously brush the marinade onto the tops of the mushrooms, turn them over, and brush the undersides of the mushrooms.  Let sit at room temperature for about 10-15 minutes.
4. Meanwhile, preheat your grill or grill pan.
5. Place the mushrooms, gill side up, on the grill or grill pan and cook until softened, about 3-4 minutes.
6. Flip the mushrooms over, gill side down, and cook for another 1-2 minutes.
7. If using cheese, add the cheese to the tops of the mushrooms at this point, and continue cooking for another 1-2 minutes, until the mushrooms are cooked through and the cheese is melted.
8. Assemble the burgers as desired.  Makes 6-8 sliders

Caramel Stuffed Apple Cider Cookies

These look so good!  Had to share it right away!!

Caramel Stuffed Apple Cider Cookies

Ingredients

1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz) -sometimes hard to find after Halloween, though almost always at Rite-aid or Target.

Directions
Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment or a Silplat!)

• In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
• With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
• Beat in eggs, one at a time. Add vanilla and mix well.
• Gradually add flour mixture to butter/egg mixture. Mix until just combined.
• Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)
• When you are ready to bake, unwrap your caramels. 
• Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
• Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
• Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.
• Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Julia Child's Eggplant Pizzas-Yum

Julia Child's Eggplant Pizzas
(Tranches d'aubergine á l'italienne)

(Makes 3-4 servings or 6-8 appetizer servings, recipe adapted from one found in From Julia Child's Kitchen.)

Ingredients:
1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
1/2 tsp. dried Italian seasoning blend
1/4 tsp. dried oregano (use Greek or Turkish oregano)

Instructions:
Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.

 

 

Chocolate Cake from the 50's

SO MOIST 
Chocolate Cake from the 50's

Ingredients:
2
2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1-1/4 tsp. baking soda

1/4 tsp. baking powder   

 3 eggs

1-2/3 cups sugar

1 tsp. vanilla extract

1 cup Hellmann's® or Best Foods® Real Mayonnaise

1-1/3 cups water

Optional: add 1 cup chocolate chips to the batter

 

Instructions:
1. Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar. *Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean. Enjoy with an ice cold glass of milk!

My Top Secret Diet Weapon

Top Secret Diet Weapon

 

This ultra-healthy

Green Monster Spinach Smoothie

tastes so good and fills you up!

 

Ingredients

(serves 1)

• 1 frozen sliced banana (put several cut up in the freezer in little sandwich bags)
• 1 Tablespoon peanut or almond butter
• 1/2 cup 0% Vanilla Chobani Greek yogurt
• 1 cup Unsweetened Vanilla Almond Breeze it is good and low cal
• 4 cups baby spinach (or more, or less)
• Optional: add Agave (low glycemic and really good), Truvia or Stevia drops for a little more sweetness if using unsweetened yogurt
• Optional Super Food extras: MACA power, Hemp, Flax, Chia seeds, Acai and or blueberries.  Tip-Whole Foods sells the big organic spinach and all the super foods

 

 

 

First add the liquid then sliced frozen banana, and 1 Tablespoon peanut  or almond butter in blender.

Combine all ingredients in a blender and blend until smooth.

Tip: PEEL and SLICE your bananas before you freeze them, or you’ll be sorry because it will make it really hard to grind them!  In a Vitamix this goes really fast other blenders may take a couple of minutes to smooth the spinach.  Add the spinach in a hand-full at a time, blend then add another.

 

 

• Nutritional stats: 350 calories, 10g fiber, 21g protein

Iced Raspberry Loaf Cake

Iced Raspberry Loaf Cake

Food Afternoon tea Baby shower Bake Dessert Greek yogurt Meatless Nut-free Pork-free Pound cake Raspberries Shellfish-free Snack Spring Summer Tea party  

Martha Stewart Living

·         Prep Time 20 minutes

·         Total Time 2 hours

·         Yield Serves 8

 

Ingredients
For the Cake

o    Vegetable-oil cooking spray

o    3/4 cup unbleached all-purpose flour

o    1/4 cup whole-wheat flour

o    1/2 teaspoon instant yeast, such as RapidRise

o    Coarse salt

o    2 tablespoons ground flaxseed, plus more for sprinkling (optional)

o    2/3 cup plain Greek yogurt, room temperature, drained of excess water

o    2 tablespoons unsalted butter, melted

o    3 large eggs plus 3 large egg yolks, room temperature

o    1 cup plus 2 tablespoons granulated sugar

o    1 1/2 teaspoons pure vanilla extract

o    1/2 cup raspberries, plus more for garnish

·         For the Icing

o    2 tablespoons unsalted butter

o    1/4 cup whole milk, plus more for thinning

o    1/2 teaspoon pure vanilla extract

o    Coarse salt

o    2 1/2 cups sifted confectioners' sugar

Directions

1.     Make the cake: Preheat oven to 350 degrees. Coat a 4 1/2-by 9-inch loaf pan with cooking spray, line with parchment, and lightly coat again. Stir together flours, yeast, 3/4 teaspoon salt, and the flaxseed. In a separate bowl, whisk together yogurt and butter.

2.     Beat together eggs, yolks, granulated sugar, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, gently fold in flour mixture until incorporated. Gently fold in butter mixture until incorporated, then fold in raspberries (do not over mix). Pour batter into pan.

3.     Bake until pale gold and a toothpick inserted into center comes out clean, 45 to 50 minutes, rotating halfway through. Let cake cool in pan on a wire rack 20 minutes. Remove cake from pan; let cool completely on wire rack.

4.     Make the icing: Melt butter in a small saucepan over medium-low heat. Stir in milk, vanilla, and a pinch of salt. Whisk in confectioners' sugar, 1/4 cup at a time, until icing is thick but pourable (you may not need all the sugar). Pour icing over cake, garnish with raspberries and flaxseed, and let set at least 10 minutes before cutting.

 

Italian Stuffed Sandwich

Italian Stuffed Sandwich


1 (18 to 22 ounce.) round Italian bread loaf

1/3 cup canola oil

1/2 cup chopped pimiento stuffed olives

1/2 cup chopped ripe black olives

1/4 cup fresh Italian flat-leaf parsley

1 teaspoon dried oregano

1/2 teaspoon pepper


1/4 teaspoon crushed red pepper flakes

2 teaspoons lemon juice

1 teaspoon minced garlic

1/4 pound sliced salami

1/4 pound sliced mozzarella cheese

1 (12 ounce) jar roasted red peppers, drained

1/4 pound sliced pepperoni


Cut bread in half horizontally. Scoop out bottom and top, leaving a 1/2-inch thick shell.


Combine oil, green olives, ripe olives, parsley, oregano, pepper, crushed red pepper flakes, lemon juice and garlic in medium bowl. Stir to mix well.


Spoon half the olive mixture into bread shell. Top with salami, cheese, roasted red peppers, pepperoni and the remaining olive mixture. Cover with bread top. Wrap tightly in plastic wrap and chill at least 3 hours or overnight. Cut loaf into wedges. Makes 8 to 12 appetizers.

Iced Almond Cookies

Almond Cookies

Source: from Joann Law

Ingredients

Cookies:

1 cup butter

3/4 cup sugar

1 teaspoon almond extract

2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Glaze:

1/2 cup powdered sugar

1 teaspoon almond extract

3 teaspoons water

 

 

Instructions

1. In a bowl blend the butter, sugar, and almond extract. In a separate bowl mix the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined.
2. Roll into small balls and flatten slightly. Cook for 7 minutes (they will not look done) at 400 degrees on a lightly greased pan or parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie.
3. For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.

 

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