3 Easy and Kid Friendly Snacks
Why is it important to always have kid friendly snacks on hand?
“I’m hungry” or “there’s nothing to eat” are two phrases that I think all parents or caregivers are much too familiar with. In my own experience I know that my refrigerator can be full to its maximum capacity and my children will still say there’s nothing to eat.
Listed below are three great, easy and kid friendly ideas of quick and yummy snacks you can make for your little ones, and they are so simple to make that you can even have them help you prepare them.
Kid friendly recipe #1
Pizza crackers: All you need is ritz crackers, string cheese and some pizza sauce. Slice up the string cheese into quarter inch slices. Place a slice of cheese on top of each ritz cracker and microwave them for about 30-45 seconds. You pour some pizza sauce in a small bowl and you use it to dip your cracker in.
Kid friendly recipe #2
Pigs in a blanket: You will need a can of ready to bake crescent rolls and lil franks. You take the crescent roll dough apart place a frank in the middle of it and roll. And you then bake according to the instructions on the can. You can use ketchup, mustard or even syrup as dipping sauce.
Kid friendly recipe #3
Mini doughnuts: You simply take a can of biscuits and pierce a hole through each biscuit with your fingers. You then fry evenly for about a minute on each side or until golden brown and you’ve got yourself a doughnut. You can get creative with the toppings by dipping them in powder sugar, cocoa powder, or even in syrup for a delicious breakfast treat.
I’m sure you and your little ones will enjoy the kid friendly snacks listed above. Don’t be afraid to experiment. Find what your child likes and try various things. Kind friendly snacks don’t have to be loaded with sugar or expensive.
Submitted by guest writer;
Isabella Fox
Popularity: 5% [?]
Leftover Turkey Recipes
Hope you had a wonderful Thanksgiving!
Mine was great. I’m always happy to share the day with my family and friends.
I also take time to be thankful for all the blessings in my life – and that includes you – my faithful readers.
Here are some of my favorite Leftover Turkey Recipes
ENJOY!!!
Turkey and Mushroom Casserole
6 servings
- 1-tablespoon olive oil
- 1 cup chopped onions
- 1 tablespoon chopped garlic
- 1 cup long-grain brown rice
- 1 can (14-oz.) chicken broth
- 1/4-cup water
- 1/4 teaspoon dried sage
- 1 tablespoon plus
- 1-teaspoon butter or margarine
- 1 pound of mushrooms, sliced
- 1/4-teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups diced, cooked turkey (3/4 lb.)
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- Preheat oven to 400 degrees
- Heat oil in medium saucepan over medium heat
- Add onions and cook for 5 minutes
- Add garlic, cook another minute
- Stir in rice
- Add broth, water and sage
- Bring mixture to boil
- Reduce heat to low, cover and simmer for 40 minutes
- While mixture is simmering melt 1 tablespoon of the butter in a nonstick skillet
- Add mushrooms and cook until tender, about 10 minutes
- Stir in salt and pepper
- Grease shallow 2 quart baking dish with remaining butter
- Spoon rice into baking dish
- Top evenly with turkey
- Spoon mushrooms over turkey
- Mix wine and soup then pour over top
- Baker casserole for 30 minutes
- Sprinkle with parsley and serve
Baked Turkey Sandwich
Makes 8 sandwiches
- 1/4 cup finely chopped onion
- 1 Tbsp. olive oil
- 1/3-cup butter, softened
- 1 Tbsp. Dijon mustard
- 1 tsp. poppy seed
- 8 Kaiser rolls split
- 1-1/2 lbs. thinly sliced deli turkey
- 8 slices deli Swiss cheese
- Preheat oven to 350 degrees
- Sauté onions in olive oil until tender
- Mix butter, mustard, onion mixture and poppy seeds in small bowl
- Spread mixture over out sides of rolls
- Fill rolls with turkey and cheese
- Wrap sandwich in aluminum foil
- Bake for 20 to 30 minutes until sandwiches are hot and cheese is melted
Wild Rice and Turkey Bake
Serves 8
- 3 cups cooked wild rice
- 3 cups chopped cooked turkey
- 16 oz. pkg. frozen French cut green beans, thawed
- 17 oz. jar Alf redo sauce
- 1/2-cup soft breadcrumbs
- Preheat oven to 350 degrees
- Mix all ingredients except breadcrumbs in large bowl
- Spread evenly in 12×8” glass baking dish
- Top with breadcrumbs
- Bake for 45 minutes
Leftover Casserole
- Preheat oven to 350 degrees
- You can mix many of your leftovers together – such as gravy, vegetables and turkey
- Place in glass baking dish
- Top with leftover mashed potatoes, biscuits or piecrusts
- Bake until the topping is golden brown – 15 to 20 minutes
Turkey Leftover Casserole
Serves 6
- 2 cups diced turkey
- 1 can of condensed cream of chicken soup
- 2 cups stuffing
- Preheat oven to 325 degrees
- Place turkey in greased casserole dish
- Spread soup evenly over the turkey
- Top with stuffing
- Bake for 30 minutes
Curried Turkey
Serves 4
- 1 package (10 ounces) frozen broccoli spears, cooked and drained
- 2 cups cooked turkey, cubed
- 1 can (10 1/2 ounces) reduced-sodium cream of mushroom soup
- 1/4 cup reduced calorie mayonnaise
- 1 1/2 teaspoons lemon juice
- 1-teaspoon curry powder
- 1 cup seasoned croutons
- Preheat oven to 350 degrees
- Place single layer of broccoli in an 8-inch square-baking dish
- Top with turkey
- In a small bowl combine soup, mayonnaise, lemon juice and curry powder
- Pour over turkey and top with croutons
- Bake for 20 minutes
Turkey Vegetable Soup
Serves 15
- 2 tablespoons unsalted butter or margarine
- 3 cups sliced fresh mushrooms
- 1 1/2 cups chopped yellow onions
- 1 cup sliced carrots
- 1 cup sliced celery
- 3 cloves garlic, minced
- 10 cups turkey or low-sodium chicken stock
- 3/4 cup uncooked long-grain rice
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon each chopped fresh thyme and rosemary or 1/2 teaspoon each dried thyme and rosemary leaves
- 2 cups diced white turnips
- 2 cups bite-size pieces fresh or frozen green beans
- 2 cups diced cooked turkey (12 ounces)
- 2 tablespoons fresh lemon juice
- 1/4 cup minced parsley
- In large pot melt butter
- Add mushrooms, onions, carrots, celery and garlic
- Sauté for 5 minutes
- Add the stock, rice, bay leaf, salt, pepper, thyme and rosemary Increase heat and bring to boil
- Lower heat and let simmer, uncovered for 20 minutes stirring occasionally
- Add turnips, green beans and simmer for 7 minutes
- Stir in the turkey and simmer for another 5 minutes
- Discard the bay leaf
- Stir in lemon juice and parsley
Tex-Mex Turkey
Serves 4
- 2 tablespoons olive or canola oil
- 2 onions, coarsely chopped
- 1 large sweet red or green pepper, coarsely chopped
- 1 teaspoon finely chopped hot chili pepper
- 1 cup pearl barley, sorted and rinsed
- 1 3/4 cups chicken stock
- 1 can (14 ounces) crushed tomatoes
- 1/8 teaspoon each salt and pepper
- 2 cups shredded cooked turkey
- 1 cup corn kernels
- Preheat oven to 325 degrees
- Heat oil over moderate heat
- Sauté onions, sweet pepper and chili pepper, stirring, until lightly browned
- Add barley, stirring, until cooked and well coated with the oil
- Pour in the chicken stock and crushed tomatoes
- Add salt and pepper
- Bring to boil
- Stir in turkey
- Spread into casserole dish
- Cook covered for 55 minutes, stirring occasionally
- Stir in corn kernels, and cook an additional 10 minutes
Pita Turkey Sandwich
Serves 6
- Cube turkey
- Add salsa
- Heat in skillet
- Stuff into half a pita
- Top with lettuce, tomato and cheese
Day After Turkey Pie
- 1 package Pillsbury pie crusts
- 1-½ cups cooked turkey meat
- 1 cup stuffing, crumbled
- 1 ½ cups turkey gravy
- 1 cup diced celery
- 1 egg white, beaten
- Preheat oven to 425 degrees
- Prepare the piecrust as directed for a 9-inch two-crust pie
- Combine all the other ingredients except egg white and mix well
- Pour into pie shell and cover with the top crust
- Brush the beaten egg white over the crust
- Bake for 25 minutes, or until the pie is golden brown
Turkey Salad
Serves 6
- 2 c. diced cooked turkey
- 2 tbsp. currants
- 1/4 c. chopped walnuts
- 1/4 c. chopped celery
- 1/2 tsp. curry powder
- 1/4 tsp. ginger
- 2 med. apples, cored and diced
- 2 oranges, peeled and diced
- Lettuce cups
- 1/8 tsp. nutmeg
- 3 tbsp. salad oil
- 1 1/2 tbsp. mayonnaise
- 1/8 tsp. salt
- Dash Tabasco
- Combine turkey, currants, walnuts, celery, curry powder, ginger and nutmeg
- Chill 1/2 hour
- Combine oil, lemon juice, mayonnaise, salt and Tabasco in small jar
- Shake to blend well
- Pour over salad and toss lightly
- Add diced apples and oranges and toss again
- Serve in lettuce cups
Enjoy your leftovers, just don’t over indulge.
Your goal should be to maintain your weight over the holidays.
Technorati Tags: Turkey Recipes, Leftover Turkey
Popularity: 21% [?]
Ten Thanksgiving and Holiday Recipes
Pumpkin Pecan Muffins
Ingredients:
2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
2 eggs (beaten)
1/2 cup chopped pecans
Directions:
In a large bowl, combine flour, baking soda, baking powder, brown sugar, cinnamon and salt. Mix well. In a separate bowl, combine pumpkin puree, eggs and vanilla. Add pumpkin mixture to flour mixture until just combined. Do not over mix. Fold in chopped pecans. Spoon batter into lightly greased or lined muffin tin and fill to 2/3 full. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Cool in muffin tins for 5 minutes until removing to wire racks to cool completely.
Fancy Lattice Apple Pie
Ingredients:
8 cups peeled and sliced granny smith apples (or other tart apples)
2 tablespoons all purpose flour
1 cup sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
Dash of salt
2 teaspoons fresh lemon juice
2 tablespoons butter
1 egg yolk
1 tablespoon water
Directions
Preheat oven to 375F.
In a large bowl combine apple slices, sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Place mixture into pie crust. On a lightly floured surface roll remaining pastry dough and cut into strips. Place strips on top of apple pie making a crisscross pattern. Mix the egg yolk and water in a small bowl and lightly brush the top of the pie. Bake for approximately 45 minutes.
Serve warm topped with custard or whipped cream.
Easy Pumpkin Pie
Ingredients:
2 cups pureed pumpkin
2 eggs (beaten)
1/2 teaspoon salt
1 1/4 cups brown sugar
1 (12 ounce) can evaporated milk
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cinnamon
1/4 cup butter (melted)
1 pie crust
Directions:
In a large bowl, combine all ingredients and mix well. Pour batter into pie crust. Bake in preheated oven at 350F for approximately 60 minutes or until set through.
Topping:
1 pkg cream cheese
1 cup whipped cream
½ cup powdered sugar
Blend all ingredients together and use to top pie.
Creamy Thanksgiving Mashed Potatoes
This mashed potato recipe certainly isn’t low fat, but definitely delicious. In our house it’s reserved for holidays only 
Serves 6, double or triple quantities as necessary.
Ingredients:
6 medium potatoes, peeled and cut into chunks.
¼ cup cream
¼ cup real butter
¼ cup sour cream
¼ cup milk
3 peeled cloves of garlic (optional)
Chopped fresh chives of parsley (optional)
Salt and pepper to taste
Directions
Place potatoes in large saucepan and cover with water, add a little salt and peeled whole garlic cloves if using. Bring to a boil and cook over medium or high heat for approximately 15 to 20 minutes or until tender. Drain, discard garlic and return to pan.
Add the milk and beat potatoes with electric mixer until creamy. Gradually add a little of each of the ingredients and keep mixing. Depending on your preference you may want to add a little extra or less sour cream. Season with salt and pepper to taste. Finally add the chopped chives or parsley if using and stir well. Serve immediately.
Note: For roasted garlic potatoes use the same recipe as above but do not add garlic cloves to potatoes while boiling. Instead crush the garlic cloves and sauté for about 1 minute over very low heat in a little olive oil. Add mixture to potatoes once cooked and mix with all other ingredients.
Cranberry Pumpkin Bread
Ingredients:
2 1/4 cups flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 eggs (beaten)
1 cups brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup fresh or dried cranberries
Directions:
In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well. In a separate bowl, combine pumpkin, eggs and oil. Mix well. Add pumpkin mixture to flour mixture and stir well. Fold in the cranberries. Transfer mixture to two lightly greased loaf pans. Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through. Cool for 5 minutes in pan before removing to wire rack to cool completely.
Cornbread Stuffing
Ingredients:
½ stick of butter
1 cup diced celery
2 cups diced onions
2 cups water
1 16 oz can of corn, drained
3 tablespoons chopped fresh parsley
½ teaspoon paprika
¼ teaspoon dried oregano
2 chicken flavored bouillons
6 cups crumbled cornbread
½ cup chopped pecans
Dash of black pepper
Directions:
Preheat oven to 350F. Lightly grease a 2 ½ quart baking dish and set aside.
Melt the butter in large skillet over low heat. Add onion and celery and cook for approximately 5 minutes or until tender. Add water, corn, bouillon, paprika, oregano and pepper. Mix well and then add the cornbread and chopped pecans. Stir through the chopped parsley and spoon mixture into baking dish. Cover with foil and bake for approximately 30 minutes.
Classic Green Bean Casserole
Ingredients:
4 cups cooked French style green beans
1 can (10 oz) cream of mushroom soup
½ cup milk
1 1/3 cups French fried onions
Directions:
Place the mushroom soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Reserve the rest for later. Bake for about 20 to 25 minutes at 350F. Then top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Candied Yams
Ingredients:
4 fresh yams
¼ cup butter
½ cup orange juice
Zest of one small orange (grated orange peel)
Orange slices (optional)
¼ cup brown sugar
½ bag miniature marshmallows
Directions:
Boil the yams with their peel on until tender. Let cool and remove peel. Cut each yam into about four to five pieces and arrange in large baking dish. Pour orange juice over yams and the orange zest. Sprinkle with brown sugar and dot with butter. Top with marshmallows and place orange slices on top if desired.
Bake for approximately 20 to 25 minutes at 350F until marshmallows melt.
All Butter Apple Pie Crust
There are times when a ready pie dish will do but Thanksgiving is special so why not try making your own pie crust… it’s not as difficult as you may think.
Ingredients:
1 ½ cups sifted flour
½ cup chilled butter cut into cubes
½ teaspoon salt
3 tablespoons cold water
Makes 1 9-inch pie crust
Directions:
Combine flour and salt in a large bowl. Add the butter cubes and blend with a fork or your fingers until mixture is well blended. Gradually add the water, 1 tablespoon at a time, mixing the dough gently after each addition. Once dough is well blended shape into a large ball, wrap in cling film and place in refrigerator for approximately 20 to 30 minutes.
Remove the dough from fridge and placed onto a floured surface. Using a rolling pin roll dough to form a 10 to 11 inch circle. Line a 9 inch pie pan with dough and chill until ready to use. Reserve remaining dough to top pie crust.
Traditional Roast Turkey with Chestnut Stuffing & Homemade Gravy
For the Stuffing:
Ingredients:
½ cup whole chestnuts or dried if you can’t find whole
2 Tablespoons olive oil
1 onion, peeled and minced
2 celery ribs, chopped
2 cloves garlic, peeled and crushed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cooking apple, peeled, cored and thinly sliced
1 egg, lightly beaten
5 cups stale bread, cubed
1 ¼ cups chicken broth
¼ cup butter, melted
Olive oil
Salt (sea salt is preferable)
Pepper
1 10 lb. turkey
For the Gravy:
Ingredients:
2 carrots, roughly chopped
1 onion, diced
2 celery stalks, roughly chopped
Corn flour
Chicken stock
Butter (if necessary)
Directions:
The Night Before:
If possible, the previous night, or at least one hour before cooking, prepare your turkey. Remove any giblets and rise well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.
The Next Morning:
Preparing the Stuffing:
To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 375F oven. Let cool for 10 minutes and then peel and chop.
Do not turn oven off as it will need to be preheated for cooking the turkey.
In a large pot over low heat, heat the olive oil then add onions and celery. Saute for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for a further 3 to 5 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.
Preparing the Turkey:
Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, fold the skin under and secure in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.
Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.
Bake, uncovered, at 375F for the first 30 minutes, then baste and reduce oven temperature to 325F. Continue basting turkey every 25 to 30 minutes. The cooking time should be approximately 20 minutes per pound of turkey, which would be about 3.5 hours for a 10b turkey. To check if the turkey is cooked pierce the thigh bone, juices should run clear without any pink. Also use a meat thermometer on the thickest part of the thigh. The temperature should show 180F. Turkey should be golden and crispy on the outside too.
Remove the turkey from roasting tray and reserve juices for gravy.
Tip: For extra added safety, I like to remove the stuffing from turkey once turkey is cooked and bake on a separate dish for approximately 10 extra minutes.
For the Gravy:
Mash the vegetables in the roasting tray, then push all ingredients through a sieve. Discard any remaining vegetables or fat. Place the sieved liquid in a saucepan and simmer over low heat. If you don’t have enough liquid then add 1 cup or more (depending on how much gravy you need) of chicken stock; You can also add a couple of tablespoons of butter.
In a small bowl add two tablespoons of corn flour and mix with cold water (about ½ cup) until all lumps dissolve. Slowly add a little of this mixture (tablespoon by tablespoon) to the saucepan, stirring well after each addition and allowing time for gravy to thicken. Keep adding corn flour/water mixture until gravy thickens.
Tip: You can also add a couple of tablespoons of red wine to the gravy or Madeira for a richer taste. The alcohol will dissolve during the cooking process and children will be able to have the gravy.
Technorati Tags: Thanksgiving Recipes, Turkey Recipe
Popularity: 12% [?]
Spooky Halloween Recipes
Here are some excellent spooky Halloween recipes you can try this Halloween. You’ll find them easy and fun whether you are cooking for a feast of adults or a group of small ghosts and goblins.
To help the meal preparation and presentation go a little more smoothly, there are some basic and simple rules you can follow.
This advice should help you get through your spook fest and allow you to enjoy a great dinner as well.
Trick-or-Treaters seeking the perfect treat will often interrupt any huge Halloween party. We all want to enjoy all of the kings, princesses, ghosts and goblins gracing our porch, but do not want to burn any of the food we are working hard to prepare.
To help us succeed, we should select foods that require little attention during the preparation process rather than dishes that are attention demanding and time consuming.
On a night like Halloween, crock pots are a blessing to have around. You can begin cooking the food long before the first soldier or clown begins their appointed rounds.
A crock pot will also keep those dishes that you have prepared in advance nice and warm while you’re waiting for your guests to arrive or doling out treats at the front door…whatever the necessity of the moment may be!
You can either cook your normal favorites in the crock pot, or cook them on the stove well in advance and use the crock pot to keep everything warm throughout the evening.
Spaghetti Brains are just one example of an excellent and spooky crock pot idea. Prepare the sauce and noodles ahead of time, separately. Mix the sauce and noodles together, and keep them warm in the crock pot.
Another crock pot favorite is Meatball Eyes. You can stuff the meatballs with one olive “eyeball” and place it in spaghetti sauce.
Put your favorite sauce in the crock pot and add “Bat Wings” (usually they are actually just chicken wings).
Good old fashioned Sloppy Joes are another favorite. You can prepare the meat mixture ahead of time and keep it warm in a crock pot. Serve them on an open faced bun with small triangle cheese slices as the “eyes”, a pickle for the “eyeballs” and a large cheese triangle for the mouth.
Prepare as much as possible ahead of time.
There are all kinds of frightening and ghastly goodies that you can prepare ahead of time and store away for the big day.
Chop veggies in advance and store them in the refrigerator, along with your other spooky offerings such as dips (which go great with the healthy veggies).
Cookies can be baked and decorated the day before.
Devilled egg “White Mice” can be made early in the day and stored on wax paper in the fridge.
You’ll find great recipe ideas for delicious and devious Halloween desserts, snacks and treats on the internet. Of course there are far too many to try them all (in one year, anyway).
However, if you have favorites that make great party foods and are easy to prepare, you might want to search online for a way to make the food more appropriate to a Halloween theme.
For example, you can make your own pizza a bit spookier by using the pizza sauce to “paint” a jack o lantern face.
There are plenty of things you can do to raise the “fear factor” even on family favorites if you use a little bit of creativity and give it a scary name (like spaghetti brains).
The food you cook doesn’t have to be too terribly spooky in order to be a perfect fit for the theme of the day. A few simple adjustments, a little dash of food color, a new name, and a lot of imagination can make any meal so much more “Halloween worthy” in the end.
The most important thing about Halloween as a holiday is that it gives children of all ages the perfect excuse to use their imaginations and play pretend.
Wishing You a Happy and Safe Halloween!
Share Your Favorite Spooky Recipes Below.
Technorati Tags: Halloween Recipes, Spooky Food, Halloween Party, Halloween
Popularity: 13% [?]
Broccoli Cakes
Ingredients:
1 pound frozen broccoli florets, thawed and chopped
1 bunch green onions, chopped
1 cup shredded carrots
2 tablespoons cilantro, finely chopped
1 tablespoon dry dill weed, crumbled
1/4 teaspoon pepper
1/2 cup fat free milk
1/2 cup flour
Enough egg substitute to equal 2 1/2 eggs
1 1/4 cup non-fat sour cream
Instructions:
In a large mixing bowl place broccoli, onion, carrots, cilantro, dill wee, basil and pepper. In a small bowl whisk together milk, flour and egg substitute until smooth. Pour mixture over vegetables. Preheat oven to 300 degrees. Place baking sheet in the oven to warm. Place a skillet over medium heat. Put 1/4 cup of batter into skillet. Cook about 10 minutes per side. When brown flip and brown other side. Transfer cooked pancakes to baking sheet in oven to keep warm. Serve warm with a dollop of sour cream on top.
Nutritional Information:
Calories 92, 6 g protein, 16 g carbohydrates, 3 mg cholesterol, 187 mg sodium
Technorati Tags: Broccoli Cakes Recipe
Popularity: 16% [?]
Smoothie Recipes
Here are a handful of smoothie recipes for you. Start your morning with a delicious satisfying smoothie. You’ll have the energy you need to make it through the day! Smoothies are also a great drink after a workout.
Making smoothies is a great way to get your daily intake of fruits and vegetables. Add some protein and you’ll have a hearty breakfast.
It’s simple to prepare a smoothie. And it’s ready to drink within 5 minutes.
1. Pour all ingredients into a blender
2. Put the lid on the blender and blend for 45 to 60 seconds until smooth
3. Pour your smoothie into a glass and enjoy
Here are some delicious Smoothie recipes
Strawberry Smoothie
2 ice cubes
1 cup milk
1/3 cup cottage cheese
2/3 cup frozen strawberries
1 ½ teaspoons sugar
1 teaspoon vanilla extract
Berry Banana Smoothie
1 frozen banana, peeled and cut up
1/4 cup fresh or frozen berries (blueberries, blackberries, raspberries and/or strawberries)
1 cup orange juice
3 Tablespoons plain yogurt
Just Peachy Shake
1 cup frozen vanilla yogurt
1 medium peach, peeled, pitted and cut up
1 Tablespoon honey
1 Tablespoon creamy peanut butter
Banana-Mango Smoothie
1 cup cubed peeled ripe mango
1 medium banana, sliced
2/3 cup fat-free milk
1 Tablespoon nonfat dry milk (optional)
1 teaspoon honey
1/4 teaspoon vanilla extract
Wake-up Shake
1/4 cup chilled prune juice
1/4 cup reduced fat milk
1/2 cup low fat vanilla yogurt
1 teaspoon vanilla extract
Dash of ground allspice
3 pitted prunes
1 medium banana, sliced
Breakfast Banana Smoothie
2 medium bananas, sliced
8 oz nonfat plain yogurt
1/2 cup skim milk
1 teaspoon toasted wheat germ
Dash of cinnamon or nutmeg
Strawberry Melon Smoothie
1 cup orange juice
1 cup cut-up cantaloupe
8 oz nonfat plain yogurt
10 oz frozen strawberries
Fruit and Yogurt Smoothie
2 – 4 cubes of ice
1/2 cup of your favorite fruit
1/2 banana, sliced
3/4 cup of yogurt
1 cup milk
1 Tablespoon sugar
Pina Colada Smoothie
16 oz nonfat coconut yogurt
1/2 banana
10 oz crushed pineapple
1 cup nonfat milk
Make your own smoothie recipes. Try different fruit and yogurt combinations to create your own nutritious and satisfying breakfast drink. If you prefer flavored yogurt to plain yogurt, the “light” varieties of yogurt will have fewer calories and less sugar.
Smoothies not only taste great, they are helpful in weight reduction and maintenance. Amazing Smoothies has over 200 Smoothie Recipes that you’ll want to try.
Technorati Tags: Smoothie Recipes, Fruit Smoothies
Popularity: 16% [?]
Warm Weather Flank Steak
Ingredients:
1 ½ lb. lean beef flank steak
¾ C. dry red wine
1 ½ teaspoons lemon pepper
½ teaspoon minced garlic
Cooking spray
Directions:
Combine wine, garlic, and lemon pepper.
Pour over steak, cover and marinate in refrigerator over night.
Coat broiler rack with cooking spray and place steak on rack.
Broil 4 inches from heat for 6 minutes on each side.
Slice steak into small strips (across grain) to serve. (Serves 6)
Low salt, low calorie, low fat, low cholesterol
Technorati Tags: Flank Steak Recipe, Warm Weather Flank Steak
Popularity: 12% [?]
Not Like Mama’s Lasagna
Ingredients:
Canola Oil
6 lasagna noodles
3 cup eggplant, peeled and chopped
1 bell pepper, diced
1 onion, chopped
1 tablespoon basil
3 cloves garlic mixed
2 (8 ounce) cans no salt tomato sauce
1 1/2 cup fat free cottage cheese
1 1/2 cups skim shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Instructions:
Cook noodles according to package direction omitting any salt or oil.
Heat oil in large skillet over medium high heat.
Cook eggplant, pepper, onion, basil and garlic for 10 minutes or until eggplant is tender, stirring occasionally.
Add tomato sauce and bring to boil.
Reduce heat and simmer uncovered 15 minutes.
Sauce should thicken and peppers should be fork tender.
Remove from heat.
Preheat oven to 350 degrees.
Grease large baking dish.
Lay 2 cooked lasagna noodles lengthwise in the bottom of prepared baking dish.
Place eggplant mixture in baking dish just to cover noodles.
Layer 1/2 cup of cottage cheese then 1/2 cup of mozzarella cheese.
Repeat layers being sure to end with the mozzarella cheese.
Cover with foil and bake 30 minutes.
Sprinkle with Parmesan cheese and allow to stand for 10 minutes before serving.
Nutritional Information:
214 calories, 15 g protein, 20 g carbohydrates, 16 mg cholesterol, 4 g fat, 312 mg sodium
Technorati Tags: Lasagna Recipe
Popularity: 11% [?]
Fruit Tree Salad
Ingredients:
2 medium apples, cored and chopped
3 Tablespoons orange juice
1 Tablespoon lemon juice
¾ C. chopped celery
1/3 C. chopped dates
1/3 C. raisins
½ C. plain nonfat yogurt
2 Tablespoons honey
Directions:
To prevent browning, toss apples in a bowl with 1 Tablespoon of orange juice and 1 Tablespoon of lemon juice.
Coat well.
Add celery, dates, and raisins.
Mix together yogurt, honey, and 3 Tablespoons orange juice to make a dressing.
Pour over fruit mixture and blend well. Cover and chill for 30 minutes before serving. (Serves 6)
Low calorie, low fat, low salt, low cholesterol
Technorati Tags: Fruit Salad Recipe, Fruit Tree Salad
Popularity: 10% [?]
Tuna Niçoise in Pita Pockets
Quick & Easy! Here’s the answer to boring tuna salad–just add green beans, tomatoes and olives. Stuff in a pita with lettuce leaves and for a dressed up lunch.
TUNA NIÇOISE
1 cup frozen cut green beans
1 can (6 1/2 ounces) tuna in water, drained
2 plum tomatoes, diced
8 black olives, pitted and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh dill or minced fresh basil or parsley
2 teaspoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground pepper
Lettuce leaves
2 small (4-inch) whole-wheat pita rounds, halved
1. Make Tuna Niçoise:
Cook green beans in a medium saucepan of boiling water 1 minute to blanch.
Drain, rinse under cold running water to cool, drain well.
2. Mix tuna, green beans, tomatoes, olives, onion, dill, oil, lemon juice, and pepper together in a large bowl.
3. Tuck a few lettuce leaves into each pita half, then fill with the Tuna Niçoise.
Makes 2 Servings;
Per sandwich: Calories 345, fat 10 g, saturated fat 2 g, cholesterol 38 mg, sodium 743 mg, carbohydrate 38 g, fiber 4 g, protein 32 g.
Technorati Tags: Tuna Nicoise in Pita Pockets Recipe
Popularity: 12% [?]
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