1 c fresh/frozen unsweetened fruit (strawberries, bananas, peaches, oranges, etc.)
1/2 c low-fat vanilla yogurt
1/4 c 100% fruit juice
If you use fresh fruit, wash, peel, seed, and freeze the fruit.
Place all in blender and blend until smooth.
If we get out the blender, it's going to be good! We just can't help adding a scoop of ice cream to it though!
Monday, January 11, 2010
Hot Chocolate
1 can evaporated milk
4 cups water
6 T sugar
6 t cocoa (plus a little more)
1 t vanilla
1 pinch of salt
Can add 1/4-1/2 more milk
Bring to a soft boil, put a lid on and turn on low.
4 cups water
6 T sugar
6 t cocoa (plus a little more)
1 t vanilla
1 pinch of salt
Can add 1/4-1/2 more milk
Bring to a soft boil, put a lid on and turn on low.
Emeril's Easy 5 Ingredient Grilled Chicken
From the Kitchen of Emeril Lagasse
Servings: 4
Difficulty: Moderate
Cook Time: 30-60 min
Ingredients
1 1/4 cups cider vinegar, plus 1 tablespoon
1/2 cup soy sauce, plus 1 tablespoon
1/4 cup minced garlic
2 bay leaves
8 bone-in, skin-on chicken thighs
1/4 cup honey
Olive oil, for brushing
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
Directions
Combine 1/4 cup of the vinegar, 3 tablespoons of the soy sauce, garlic and bay leaves in a resealable plastic bag. Add the chicken thighs and turn to coat them evenly. Seal the bag and marinate the chicken for at least 4 hours in the refrigerator.
Preheat a grill to medium.
Combine 1 cup of the remaining vinegar, the remaining 1/4 cup plus 2 tablespoons soy sauce, and the honey in a 1-quart saucepan. Bring to a boil and immediately turn down to a simmer. Continue to cook until the mixture thickens enough to coat the back of a spoon and is reduced by half, 11 to 13 minutes. Stir in the remaining 1 tablespoon vinegar. Remove from the heat and set aside to cool.
Remove the chicken from the bag (discard the marinade), and pat it dry with paper towels. Brush the chicken with olive oil and season it with the salt and pepper. Place the chicken on the grill and cook, turning frequently, until it is just cooked through and a thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F, 20 to 25 minutes. Transfer the chicken to a platter, drizzle the vinegar-soy sauce over it and serve.
Servings: 4
Difficulty: Moderate
Cook Time: 30-60 min
Ingredients
1 1/4 cups cider vinegar, plus 1 tablespoon
1/2 cup soy sauce, plus 1 tablespoon
1/4 cup minced garlic
2 bay leaves
8 bone-in, skin-on chicken thighs
1/4 cup honey
Olive oil, for brushing
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
Directions
Combine 1/4 cup of the vinegar, 3 tablespoons of the soy sauce, garlic and bay leaves in a resealable plastic bag. Add the chicken thighs and turn to coat them evenly. Seal the bag and marinate the chicken for at least 4 hours in the refrigerator.
Preheat a grill to medium.
Combine 1 cup of the remaining vinegar, the remaining 1/4 cup plus 2 tablespoons soy sauce, and the honey in a 1-quart saucepan. Bring to a boil and immediately turn down to a simmer. Continue to cook until the mixture thickens enough to coat the back of a spoon and is reduced by half, 11 to 13 minutes. Stir in the remaining 1 tablespoon vinegar. Remove from the heat and set aside to cool.
Remove the chicken from the bag (discard the marinade), and pat it dry with paper towels. Brush the chicken with olive oil and season it with the salt and pepper. Place the chicken on the grill and cook, turning frequently, until it is just cooked through and a thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F, 20 to 25 minutes. Transfer the chicken to a platter, drizzle the vinegar-soy sauce over it and serve.
Pork Chops for the Slow Cooker
Ingredients
6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/4 cup soy sauce
1/4 cup honey
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Directions
1.Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2.Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
*I browned the pork chops first in flour and garlic salt and doubled the sauce. Not bad.
6 boneless pork chops
1/4 cup brown sugar
1 teaspoon ground ginger
1/4 cup soy sauce
1/4 cup honey
1/4 cup ketchup
2 cloves garlic, crushed
salt and pepper to taste
Directions
1.Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2.Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
*I browned the pork chops first in flour and garlic salt and doubled the sauce. Not bad.
Sunday, January 10, 2010
Strawberry-Banana Yogurt Smoothie
3 c fresh strawberries or individually frozen strawberries, slightly thawed
3 medium ripe bananas, cut up
1 ½ c milk
3 containers (8oz each) low-fat strawberry yogurt
1. In blender container, place 1 ½ c strawberries, half of the banana pieces, ¾ c milk and 1 ½ containers of yogurt. Cover; blend at medium speed 30 to 60 seconds or until smooth.
2. Repeat with remaining ingredients. Serve immediately.
3 medium ripe bananas, cut up
1 ½ c milk
3 containers (8oz each) low-fat strawberry yogurt
1. In blender container, place 1 ½ c strawberries, half of the banana pieces, ¾ c milk and 1 ½ containers of yogurt. Cover; blend at medium speed 30 to 60 seconds or until smooth.
2. Repeat with remaining ingredients. Serve immediately.
Easy Italian Spiced Pork
1 pkg Italian dressing mix (0.6 oz)
¼ c balsamic vinegar
½ t Italian seasoning
¼ t crushed red pepper
1 T olive oil
4 boneless pork loin chops, ¾ inch thick (1 lb each)
Paprika
1. In small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whish until mix is dissolved. Beat in oil until well blended.
2. In shallow glass baking dish, arrange pork chops in single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate.
3. Meanwhile, heat gas or charcoal grill.
4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160 degrees.
¼ c balsamic vinegar
½ t Italian seasoning
¼ t crushed red pepper
1 T olive oil
4 boneless pork loin chops, ¾ inch thick (1 lb each)
Paprika
1. In small bowl, beat dressing mix, vinegar, Italian seasoning and red pepper with wire whish until mix is dissolved. Beat in oil until well blended.
2. In shallow glass baking dish, arrange pork chops in single layer. Spread oil mixture over both sides of pork. Let stand at room temperature 15 minutes to marinate.
3. Meanwhile, heat gas or charcoal grill.
4. When grill is heated, remove pork from marinade; discard marinade. Place pork on gas grill over medium-high heat. Sprinkle pork with paprika. Cook uncovered 4 minutes. Turn pork; sprinkle with paprika. Cook uncovered 3 to 6 minutes longer or until pork is slightly pink in center and thermometer inserted in center of pork reads 160 degrees.
Savory Turkey Breast
1 bone-in turkey breast (6 lbs)
½ c chopped onion
½ c chopped celery
1 bay leaf
1 t salt
½ t coarsely ground pepper
1 t chicken-flavor instant bouillon
½ c water
1. Remove gravy packet or extra parts from turkey breast. Place onion celery and bay leaf in cavity of turkey. Place turkey in slow cooker. Sprinkle salt and pepper over turkey.
2. Combine bouillon and water; stir until dissolved. Pour over turkey.
3. Cover; cook on Low setting for 8 to 9 hours. Remove and discard bay leaf before serving.
½ c chopped onion
½ c chopped celery
1 bay leaf
1 t salt
½ t coarsely ground pepper
1 t chicken-flavor instant bouillon
½ c water
1. Remove gravy packet or extra parts from turkey breast. Place onion celery and bay leaf in cavity of turkey. Place turkey in slow cooker. Sprinkle salt and pepper over turkey.
2. Combine bouillon and water; stir until dissolved. Pour over turkey.
3. Cover; cook on Low setting for 8 to 9 hours. Remove and discard bay leaf before serving.
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