Cinnamon Blueberry Pie Smoothie

• 1/2 Cup Blueberries
• 1 Apple, Cored
• 1 tsp. Cinnamon
• half a banana
• 1-2 Handfuls of Kale or Other Greens
• 1 Cup Almond Milk or Water
• Bonus Option: You can also add plant-based protein powder, chia seeds or
  hemp seeds

Sometimes I will add a 1/2 cup of oatmeal, if I need a little extra calories for my workout.

Recipe adapted from youngandraw.com  

Shrimp Scampi Anne

INGREDIENTS:

1 1/2 pound jumbo bay shrimp
1/4 cup olive oil
salt, black and red pepper -- to taste
3 cloves garlic, minced
1/3 cup parsley, chopped
1/3 cup seasoned bread crumbs
8 tablespoons melted butter
1/3 cup white wine
1 dash Tabasco sauce
linguini -- cooked
1/4 cup Parmesan and Romano Cheese -- grated

PREPARATION:

Slit shrimp down the back leaving tail tip section of shell on the shrimp. Devein, wash and dry shrimp.

Arrange shrimp, single layer, in 10-inch square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat with salt, black and red pepper, garlic, parsley and bread crumbs. Cover dish and bake in preheated 300F oven for 20 minutes.

Pour butter, Tabasco, and wine evenly over shrimp. Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp will toughen. Serve over cooked linguine and top with grated cheese.

Serves 4.

*Recipe from cdkitchen.com.  Andy's cousin, Lori, made this at a family reunion. It was amazingly easy and delicious.  Also was easy to quadtruple to feed a large crowd.

Fresh Fruit Frosties

2 cups chopped fresh fruit

1 T sugar

1 t lemon juice

1. Place 1 1/2 cups of fruit in blender with sugar and lemon juice. Cover and pulse until smooth.

2. Add remaining fruit and pulse; then switch setting to chop and pule twice. Mixture will be mostly smooth with small lumps of fruit.

3. pour into 4-oz paper cups or molds and insert sticks.

4. Freeze until solid, at least 1 hour.

Other fruit combinations to try:

• Blueberries & Watermelon
• Strawberries & Kiwi
• Cantaloupe & Honeydew
• Blackberry & Papaya
• Raspberries (substitute 2 T lime for lemon), adjust sweetness to taste.

From the BJ's Summer Magazine, 2011

Panera Broccoli Cheddar Soup

1 TB Butter

1/2 medium onion

1/4 C melted butter

1/4 C flour

2 C 1/2 & 1/2

2 C chicken broth

1/2 pound broccoli cut into little pieces

1 C carrots, chopped fine

1/4 tsp nutmeg

8 oz or 2 C grated cheddar cheese

Directions:

1. Saute chopped onion in 1 TB butter set aside

2. Cook 1/4 C melted butter and flour with a wire whisk over medium heat for 3-5 minute. Stir constantly and add 1/2 & 1/2.

3. Add chicken stock

4. Add broccoli, carrots and onions. Cook over low heat 20-25 minutes

5. Add salt pepper return to heat and add cheese, stir in nutmeg.

I got this recipe from my friend, Vicki. It is amazing. . . and so easy!

Pasta Pisello with Garden Peas

I got this from the Oprah Magazine website. It is fast, easy, and delish!

Servings: Serves 4–6
Ingredients
Pasta Pisello with Garden Peas
8 ounces linguine
1 Tbsp. salt , for pasta water
1 1/2 cups low-fat milk
3 Tbsp. butter
1 cup freshly grated Parmesan cheese , plus more for garnish
1 1/2 cups fresh garden peas , still in the pod
1/3 cup pancetta , chopped into small pieces
Freshly cracked black pepper
Salt , to taste
1 Tbsp. fresh mint (optional)
Directions
Shell the peas and cook them for 10 to 15 minutes or until tender.

Place the pancetta in a cold skillet, turn the heat to medium-low and cook until crisp. Set aside.

Add about a tablespoon of salt to a pasta pot of boiling water and boil the linguine according to package directions.

When the pasta is al dente (approximately 9 to 10 minutes), drain and pour back into the pot you boiled it in and place back on the stove. Turn on the heat to medium-high, add milk and butter and toss gently to coat the pasta until all the butter has melted and the milk has thickened and formed a creamy consistency.

Add the cheese and toss gently, making sure all the pasta is coated well. Add the peas and pancetta and toss gently.

Pour into a bowl, adding a couple of generous handfuls of Parmesan cheese. Crack on some fresh black pepper and top with fresh mint, if using.

*I used whole wheat linguine, bacon for the pancetta, and frozen peas for the freshly podded.

Santa Fe Veggie Quesadillas

1 (12 inch) flour tortilla
3/4 cup shredded Cheddar/Monterey Jack cheese blend
1/2 cup whole kernel corn, drained
1/2 cup diced red bell pepper
1/2 cup black beans, drained
1 chopped green onion

Directions

Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

from allrecipes.com

Chicken, Edamame, and Noodle Stir Fry

Serves 4

coarse salt and ground pepper
8 ounces udon noodles or linguine
2 boneless, skinless chicken breast halves (6 to 8 ounces each), cut crosswise into thin strips
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 small red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1/2 napa cabbage (about 1 pound), thinly shredded
2 cups frozen shelled edamame

(I added shredded carrot.)
2 tablespoons rice vinegar
2 tablespoons soy sauce

Directions

In a large pot of boiling salted water, cook noodles until al dente, according to package instructions. Drain, and rinse under cold water; drain again, and set aside.

While pasta is cooking, in a medium bowl, toss chicken with cornstarch; season with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in two batches, until light brown on the outside and opaque throughout, 2 to 4 minutes. Transfer to a plate (reserve skillet).

Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1 to 3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2 to 4 minutes.

Add edamame, vinegar, soy sauce, chicken, and noodles; season with salt and pepper. Cook, tossing, until noodles and edamame are warmed through, 3 to 5 minutes.

From MarthaStewart.com

This was fast AND delicious! I added some ginger in with the soy sauce, because we like that. :)

Ratatouille Bake

courtesy of : Allrecipes.com

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups peeled and diced eggplant
• 2 cups chopped zucchini
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8 ounce) package frozen cheese ravioli
• 3/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

This is an awesome recipe!!

Rice Crispie Treats (with or without peanut butter)

So, I know this recipe is usually on the box, but just in case you buy off brand rice crispies or whatever, here it is:

Basic Recipe
3 T butter
1 10 oz package marshmallows (mini's melt faster)
6 cups Rice Crispies

Melt the butter in a saucepan.  Add the marshmallows and stir until melted.  Turn off the heat and stir in the Rice Crispies.  Spread in a 13X9 or 8X8 for thicker treats pan.  (spray your hands with Pam to smooth the top)

Peanut Butter Chocolate
3 T butter
1 10 oz package marshmallows
1/2 c peanut butter
6 cups Cocoa Crispies

Melt the butter in a sacepan, stir in the marshmallows until melted.  Turn off the heat.  Stir in the peanut butter, then add the Cocoa Crispies and stir.  Pour into 13X9 or 8X8 pan and spread.

Quick Cooked Salsa

1 tablespoon olive oil
1 onion diced
1 pinch salt
1 clove garlic minced
3/4 carton cherry tomatoes
1 can diced chili peppers
1 can tomato paste
1 can water
1 t ground pepper
1 T chili powder
1 t ground cumin

Add olive oil to small saucepan. Add onions and salt and cook until soft. Add garlic and tomatoes then cook until tomatoes split open. Stir in remaining ingredients and cook until simmering.

Frijoles Negro

2 cans black beans
1 onion diced
2 cloves garlic minced
1 T olive oil
4 slices turkey bacon diced
1 t black pepper
1 T chilli powder
1 t cumin
1 pinch salt
Additional olive oil or water

Cook onion in olive oil until soft. Add garlic and cook for 1-2 minutes more. Drain beans. Add remaining ingredients (except extra olive oil/water). Cook until sizzly. Puree with hand blender. Leave it chunky if you like it that way. Thin with olive oil or water to desired consistency.

Slow Cooker Tacos

This is one of the BEST new recipes I have tried in a long time. So FAST and Easy yet full of flavor. My favorite combo!

Ingredients:
2-3 FROZEN chicken breasts
1 can black beans
1 can corn
1 jar salsa of choice

Put all in slow cooker and set on LOW for 8 hours. When done, shred chicken in separate bowl using two forks. Return to mix and stir well to combine flavor. Heat tortillas in the meantime. Use filling for tacos or taco salad. Garnish with sour cream, guacamole, cheese, etc. Serve with soup and tortilla chips, etc.

DELICIOUS! Sorry I don't have a photo

Couscous with Artichokes, Feta, Sun-dried Tomato

Ingredients

• 2 1/3 cups water, divided
• 1/2 cup sun-dried tomatoes
• 1 (14 1/2-ounce) can vegetable broth
• 1 3/4 cups uncooked Israeli couscous
• 3 cups chopped cooked chicken breast
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 cup chopped fresh flat-leaf parsley
• 2 (6-ounce) jars marinated artichoke hearts, undrained
• 1/4 teaspoon freshly ground black pepper

Preparation

Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.

Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

Corn Frittata with Cheese

8 slightly beaten eggs

1 T fresh basil, or 1 t dried basil

2 T olive oil

1 cup frozen whole kernel corn, or fresh

1/2 c chopped zucchini

1/3 c thinly sliced green onions (3)

3/4 c chopped plum tomatoes (2)

1/2 c shredded cheddar cheese

1. In a medium bowl combine eggs and basil; set aside. Heat oil in a large broiler proof skillet; add corn, zucchini, and green onions. cook and stir for 3 minutes; add tomatoes. cook, uncovered, over medium heat about 5 minutes or until veggies are crisp-tender, stirring occasionally.

2. Pour egg mixture over veggies in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. continue cooking a lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.

3. Place the skillet under broiler 4 - 5 inches from heat. Broil for 1 - 2 minutes or until the top is just set and cheese is melted.

(I have substituted spinach for the zucchini and it has turned out great! I'm sure you could use any combination of veggies. Need to clean out random veggies from your produce drawer? This is your recipe. )

BLT Pasta Salad

from Schwan's (with my own variations)

2 cups Mini Bow Tie Pasta and Vegetable Blend, prepared and chilled

(basically mixed veggies with teeny-tiny bow tie pasta)

10 slices bacon, cooked and crumbled

1/2 cup green onions, diced

2 medium tomatoes, chopped

2 cups chopped lettuce

1/2 cup Ranch dressing

1/4 cup mayonnaise

1. Mix pasta, half of bacon, onions, tomatoes, lettuce and dressings in a large bowl.

2. Crumble remaining bacon on top. Refrigerate until ready to serve.

Delicious Potato Soup

Beau and I had bread bowls and we really wanted a yummy soup to put in them but, it had to be quick because I had class so we only had about an hour to cook and eat before school. This is a GREAT recipe and I had everything for it just in my fridge.

INGREDIENTS:

*3 1/2 cups peeled and diced potatoes
*1/3 cup diced celery
*1 cup corn- I used frozen corn
*1/3 cup finely chopped onion
*3/4 cup diced ham- I don't like ham nor do I ever have it on hand so I used 4 slices of cooked turkey bacon
*3 1/4 cups water
*2 Tbls chicken bullion granules- I can't have most chicken bullion because of MSG so I used Celery Salt, which is what i use when I make homemade chicken noodle soup and it worked great
*5 Tbls butter
*5 Tbls flour
*2 cups of Milk

DIRECTIONS:

1. Combine the potatoes, celery, onion, ham(or bacon), and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bullion (or celery salt) and whatever salt and pepper you want.
* We have a gas stove so it only took about 10 minutes to cook for us.

2. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form. Continue to stir over medium heat until thick- 4 to five minutes.

3. Stir the milk mixture into the stock pot and cook soup until heated. Serve immediately.

SOOOO GOOD!! And it really only took maybe a total of 20 minutes to make. In fact I am done eating and I still have 30 minutes until class starts. This is a great, quick soup to make.

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup
From Rachael Ray's recipes posted on Food Network.

This soup has quite the name, but it delivers fantastically. We found ourselves going back for seconds and the boys couldn't get enough of it, so it's definitely a keeper. It makes quite a bit, but not to worry the leftovers are just as delicious, I hope you enjoy. I think next time to speed the recipe up a little bit, we will just use chicken leftover from a whole chicken that we have a night before. I hope you enjoy as much as we did.

Ingredients

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream (We just used olive oil)
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders-We used about 2 chicken breasts, sliced thin to cook faster)
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market(I used green chilies, because that's what we had on hand)
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock (Unfortunately we only had chicken broth next time I'll try the stock)
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper jack cheese
1/2 cup sour cream (I omitted this)

Optional garnishes:
1/4 red raw onion, chopped (We used green onions-scallions)
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions
Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Easy Potato Soup

1 1/2 lb of potatoes peeled and diced
1 med. onion chopped
1/4 cup of celery
1 can of chicken broth
2 chicken bouillon cubes
1/4 t salt
1/8 t pepper
1 1/2 c milk
1 tablespoon. butter


combine: potatoes, onion, celery, chick. broth, bouillon cubes, salt and pepper. Bring to a boil, Cover reduce heat cook until potatoes are tender. Stir in milk and butter.

Put 1/2 of soup in blender until smooth, add it back to the rest of the soup.

Super easy, fast, and yummy!

Fast-as-Boxed Macaroni and Cheese

8 oz. dried small elbow macaroni (about 2 cups)
1 1/2 cups 1% milk
1 T all-purpose flour
1 t. Dijon mustard
1/2 t. garlic powder
1 1/2 cups shredded cheddar cheese
2 T grated Parmesan cheese

1) Cook the pasta according to package directions. Drain and set aside.
2) Return the saucepan to the stove but do not place over heat just yet. Add the milk, flour, mustard, and garlic powder and whisk until well blended.
3) Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.
4) Add the cheeses adn stir until all the cheese melts. Stir in the pasta, heat through and serve.

Serves 4.

Fruit Dip

1 cup sour cream (Can use Lite)

4 T honey

1 T cinnamon

Mix together.

Dip your fruit.

Eat.

YUM!