yummy mango lassi

 

One of my FAVORITE drinks in the whole world!! It is light and refreshing and so very easy and YUMMY!! You can also freeze it for a super yummy frozen treat!!

2 cups of fresh chopped RIPE mango pieces (3 or 4 MED mangoes)
2 cups REAL plain good quality yogurt (I like to use Liberté)
2 to 3 tbsp REAL cream
½ TSP cardamom powder
4 to 5 tbsp RAW sugar (sometimes I use honey when I can get it at the farmers market)
whole milk can be added to desired consistency 

Peel the mangoes and chop them. In a blender or mixer, puree the mangoes with sugar or honey. Slowly add the plain yogurt, cream, the cardamom powder and blend well until really smooth. Serve over ice and sit back and enjoy!!

watermelon "salsa"

this is a perfect yummy quick salsa for a hot summer's day!!

3 cups ripe seedless watermelon finely cubed
1 green pepper chopped
1 yellow pepper chopped
2 medium jalapeno pepper's chopped
1 cup sweet onion chopped
1 bunch minced fresh cilantro
1/4 cup fresh lime juice
salt to taste
Tabasco hot sauce to taste

Mix the above together, add salt and Tabasco to your taste and heat preference.  Cover and let salsa rest in refrigerator for  1 hour to macerate. You can serve it with fish, grilled chicken or just with tortilla chips. Enjoy!!

homemade fruit leather

I just fell in love!
I'd love to make an spiced apple cider, plum or kiwi strawberry for next time!

What flavors do you like??

4 cups of fruit
1/2 c water
lemon juice
2-4 tbs. honey
1/8 tsp cinnamon
1/2 c sugar

I added the honey and felt it needed a little more so I added half of the sugar amount as well and a little cinnamon to taste

Prepare rinsed fruit, if using apples, peaches, plums or nectarines, peel and remove pit. I used strawberries sliced in half. Add 1/2 cup of water to pan and simmer fruit for 15 minutes. Preheat oven to 250 degrees. Pour fruit mix into blender and puree. Add preferred sweeteners to taste and make sure to add lemon or lime juice to prevent fruit from browning later. Pour pureed fruit onto a cookie sheet lined with parchment paper. Place into oven for 25 minutes. Without opening oven, turn heat off with the oven door shut for 8 hours. Remove baking sheet from oven. Leather is ready when the surface is no longer tacky. Cut 12 even strips, lengthwise. Roll each strip up (with or without paper) and store in air tight container.

autumn harvest chili

Autumn Harvest Chili Warms the whole family by the fireplace!!!
mmmmm

3 cans beans Black, Pinto, Kidney Beans
3 colors Whole Bell Peppers Cut
2 Whole Red Onions
2 Cans Stewed Tomatoes (No Sugar)
1 Cup Corn
10 Cloves fresh Garlic
MorningStar Farms® Breakfast Patties Organic Soy 6 Patties
MorningStar Farms® Fakin Organic Bacon Strips 6 Strips
1 1/2 t Clove Spice
1 1/2 Chile Powder
Cheyenne pepper to taste
Olive Oil

Cut the peppers & onions in half and then cut thin strips. Grill veggies with olive oil to golden brown in a stewing pot. Add rinsed beans, corn & stewed tomatoes. Cook 45 min. While cooking beans and veggies, brown the chopped breakfast patties and bacon strips in a fry pan.breakfast patties to beans. Add spices and chopped garlic.

Add bacon strips as crispy garnish.
~Serve with Homemade Pan Corn Bread.

homemade blender tomato soup

This is one yummy soup. And surprisingly easy. Once you make this, you'll never be able to go back to canned soups!!

10 Roma Tomatoes
1 White Onion
1 Red Bell Pepper
3 tbs Olive Oil for Grilling Onion and Pepper
8 Garlic Cloves
1 1/2 tbs dried Basil (to tell you the truth, I'm just guessing here cause I just throw it in :)
1 tbs Dried Oregano
1 tsp Dried Parsley
1/2 tsp Thyme
1/4 tsp Cayenne Pepper
1/2 tsp Garlic Powder
Salt and Pepper to Taste
Fresh Basil for Garnish
French Bread

Get out your best blender. We use a VitaMix Blender. Wash and cut out stems on tomatoes and put in blender on high. Blend till hot. While tomatoes are blending, cut the onion and pepper in big chunks, put olive oil in frying panand grill onion and pepper on high till golden brown. Add all spices and garlic. Blend for 10 seconds
onion and pepper and blend for 5 sec. We want this to be chunky. Taste to see if you have enough spices. Add more if needed When ready to serve, add fresh basil.
Toast french bread and ENJOY!! Makes 4 servings.

raspberry pecan smoothie

Ok, This is really good, but not my idea!
Thanks Renee!!!
Delicious!

3 cups raspberries
3 1/2 cups ice
2 cups yogurt or milk
1/2 cup pecans
3 tbsp. honey

Get out your best blender and add ice and start blending. Blend in pecans and raspberries. Add yogurt and honey and ENJOY!!!!!!!

delicious potato casserol

These are so good!

I decided to post this because we recently had a family friend pass on from the H1N1 flu. He fought for 4 days through a medically-induced coma, then left this earth a couple days ago. Here's the story if you are interested... heartbreaking!

FUNERAL POTATOES (makes a lot!)

1 3 lb. (48 oz.)(1 bag from a box of Costco hash browns) bag frozen hash browns

1 can cream of chicken or mushroom soup

2 c. sour cream (I use light)

1 c. grated cheese

2 Tbsp. minced onions (I use dehydrated onion flakes)

1 cube butter or margarine (divided into 6 Tbsp. & 2 Tbsp.)

2 c. crushed cornflakes or rice krispies (I prefer rice krispies, and use extra)

Let hash browns start to thaw. Mix the cold hash browns, soup, sour cream, cheese, onions and 6 Tbsp. of butter (melted) in a very large bowl. Place in greased 13x9 pan and smooth the top. Mix 2 Tbsp. melted butter and the crushed cereal in a small bowl and sprinkle over the top. Bake at 350 degrees for at least an hour. Allow more time if the hash browns are frozen hard.

SMALLER BATCH FOR EVERYDAY

The original recipe calls for a 2 pound (32 ounce bag) of hash browns. By increasing the hash browns by a pound, it makes each individual portion less fatty. The original recipe cooks for 45 minutes since it is only 2 pounds of cold hash browns.

If you want to make a smaller batch that is less fatty, try using:

1 2 lb (32 oz.) bag of hash browns

use part or all of the soup

1 cup of sour cream

2/3 c. grated cheese

1 Tbsp. minced onion

6 Tbsp. butter (divided into 4 Tbsp. & 2 Tbsp.)

2 c. crushed cereal

pumpkin cranberry muffins

So yummy they will disappear quickly

2 C. Pumpkin puree (canned or fresh pumpkin)
3 C. granulated sugar
1 C. buttermilk
1 C. vegetable oil
4 whole eggs
3 C. all-purpose flour
2 t. baking soda
1 t. baking powder
2 t. cinnamon
2 t. powdered ginger
1/2 t. nutmeg, freshly grated is best
3/4 t. ground cloves
1 t. salt
1 C. finely chopped pecans, toasted & cooled
1 C. dried cranberries (Craisins)

Mix together the pumpkin and sugar. Stir in the oil and buttermilk. Beat the eggs lightly and add to the mixture. Mix together flour, soda, baking powder, spices and salt. Add to the pumpkin mix and stir in until just moistened. Stir in the pecans and cranberries. Scoop into miniature muffin tins which have been liberally sprayed with oil, or generously buttered. Bake until they dome up and spring back to the touch about 20 - 25 minutes at 350°F.

mary lynn's pumpkin muffins

This is one of my favorite things grandma Olson makes when we are in town.

These are great year round!

1 1/4 c. oatmeal

1 c. flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. salt

1/2 tsp. nutmeg

3/4 c. brown sugar

1/2 c. oil

1 c. canned pumpkin

1/4 c. milk

1 egg

1 tsp. vanilla

Combine dry ingredients (first seven). Add wet ingredients (next six), stirring just until moistened. Heat oven to 400 F. Grease 18 muffin cups or use cupcake papers in them. Fill with batter. Top with streusel. Bake 15-20 minutes.

Streusel Topping-mix until crumbly

1/4 c. oatmeal

1/4 c. flour

1/4 c. brown sugar

1 tsp. cinnamon

1/4 c. softened margarine

I also have the recipe for a large batch if anyone wants it leave a comment.

turkey apple wrap

My new favorite thing is Flatout bread. They are a low fat, low carb, yummy and easy alternative to sliced bread for sandwiches. I have been making yummy wraps for breakfast, lunch and dinner and thought I would share one of my lunch time favorites.

1 Flatout wrap
1/2 teaspoon Dijon mustard
1/2 teaspoon fat free mayo
2 slices turkey breast
1/3 apple cored and thinly sliced
1/2 cup romaine lettuce or spinach
1 thin slice of red onion

Spread the Dijon and mayo all over the flat wrap. Pile the rest of the ingredients on one half of the wrap and roll. Enjoy!!

**I like to use a tart green apple like a granny smith, however, you can use your favorite apple.

renee's fresh spring rolls

This is a fresh and yummy recipe that you can make for lunch or as an appetizer. You will LOVE it!!

6 spring roll wrappers (by the tofu in your grocery store or Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
1/2 avocado, sliced
1/2 cup peeled, seeded, chopped cucumber
1 medium carrot, julienned

Quick Thai Dipping Sauce:

1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
1/4 teaspoon fresh grated ginger

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl....Yummy!!

crockpot chicken and mushroom stew

It's no secret that I love my crock pot...especially during football season when we are at the field until 8:00 PM and eating dinner around 9:00 PM. I love to put dinner in the crock pot in the morning and come home to a yummy dinner at night instead of making a mad dash to the closest drive thru!

1 large onion, roughly chopped
1 large carrot, diced
1 large stick celery, sliced
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 cup red wine
3/4 cup fat-free, low-sodium chicken broth
1/4 cup tomato paste
Cornstarch slurry to thicken, if desired

Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.

"thai" chicken salad

Easy and yummy!!

1/4 cup reduced fat creamy peanut butter, preferably natural
2 tbsp less sodium soy sauce or tamari
1 tbsp rice vinegar
Juice of 1/2 lime
1/2 tsp minced ginger
2 cups rotisserie chicken, chopped
8 Romaine lettuce leaves
2 cups pre-shredded dry coleslaw mix
4 tbsp rice vinegar
2 plum tomatoes, halved and sliced

Combine peanut butter, soy/tamari sauce, rice vinegar, lime juice and ginger in a medium bowl. Stir in chopped chicken. Place two romaine lettuce leaves on each of four plates. Drizzle rice vinegar over coleslaw and toss. Top each plate with 1/2 cup of coleslaw and vinegar mix. Surround romaine with sliced tomatoes, then top plates with one-fourth of the peanut chicken mixture.

dijon salmon

This is an easy low fat yummy salmon recipe that everyone will love!!

1 cup low fat or fat-free sour cream
2 tsp dried dill
3 Tbsp scallions, finely chopped
2 Tbsp Dijon mustard
2 Tbsp lemon juice
1 ½ lb salmon fillet with skin, cut in center
½ tsp garlic powder
½ tsp black pepper
fat-free cooking spray, as needed

Whisk sour cream, dill, scallions, lemon juice, and Dijon mustard together in large bowl until well blended. Preheat oven to 400º F; while waiting, spray baking sheet with nonstick fat-0free cooking spray. Place salmon, skin side down on baking sheet. Sprinkle with garlic powder and pepper, then spread with sauce. Bake salmon until opaque in center, or about 20 minutes...do not over bake. Renee's tp....steamed broccoli is always a perfect compliment to salmon!

lite cobb salad

6 cups salad greens (such as Romaine, watercress, butter lettuce)
1 cup canned garbanzo beans, rinsed and drained
6 slices turkey bacon, cooked
2 cups grilled chicken, diced
3 eggs boiled, sliced use whites only
1 cup cherry tomatoes, halved
1 cup Cobb salad dressing (recipe follows)

Cut salad greens into very fine pieces (smaller than bite-size). Place in a large salad bowl. Lay garbanzo beans in a long, lengthwise strip on top of the salad greens. Crumble the bacon and lay in a long, lengthwise strip next to the garbanzo beans. Repeat with the chicken, laying it next to the bacon, eggs and the tomatoes. Serve the salad like this, tossing the dressing into the whole salad at the table.

Cobb Salad Dressing

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup water
1/4 tsp. sugar
1 Tbsp. fresh lemon juice
3/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 clove garlic, minced finely
1 tsp. salt
1 tsp. pepper
1 oz. blue cheese, crumbled

Whisk all ingredients, except blue cheese, together. Once the mixture is emulsified, stir in the blue cheese. Serve with Cobb salad.

"jerk" chicken

Whether you are trying to lose weight (hand raised) or maintain a healthy heart this marinated and baked chicken is sure to please your taste buds.

½ tsp cinnamon, ground
1 ½ tsp allspice, ground
1 ½ tsp black pepper, ground
1 Tbsp hot pepper, chopped
1 tsp hot pepper, dried, crushed
2 tsp oregano, crushed
2 tsp thyme, crushed
½ tsp salt
6 cloves garlic, finely chopped
1 cup onion, pureed or finely chopped
¼ C vinegar
3 Tbsp brown sugar
8 pieces chicken, boneless skinless (4 breasts, 4 drumsticks)

Mix all ingredients, except chicken, in a large bowl. Rub seasoning mixture over chicken pieces and marinate in refrigerator for at least 6 hours. Preheat oven to 350 ºF. Space chicken evenly on nonstick or lightly greased baking pan. Nonstick baking spray may be used, if desired. Cover with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 30 to 40 minutes, or until chicken is tender. Serve with you favorite greens.

ham and turkey wrap

1 6-inch whole-wheat tortilla warp
1-2 tsp Dijonnaise, or tsp each of fat-free mayo and Dijon mustard
1/4 cup arugula (or spinach or romaine)
2 thin slices low-fat deli-style turkey breast
2 thin slices low-fat shaved honey ham

Spread Dijonnaise or mayo and mustard on wrap. Sprinkle arugula on top. Lay deli meats on arugula. Roll wrap and cut in half. Serve with baby carrots and grape tomatoes.

black bean and corn salad

A friend of mine brought this salad to a party and it was so good!

1/4 c. cilantro, minced

1 lime or 1 tbsp. lime juice

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

2 Roma tomatoes, diced

1 avocado, peeled and diced

1 packet of Good Seasons Italian Dressing, follow dressing instructions

salt and pepper to taste

Combine, cilantro, black beans, corn, tomatoes and mix. Chill for 2 hours. Just before serving, Gently fold in avocado. Squeeze in your lime and add your dressing. Salt and pepper if needed.

Viola!

pita bread sandwich

This is one of my favorite quick lunches to make!

pita bread, sliced and opened

cucumber, peeled and sliced

tomato, sliced

red onion, sliced

baby spinach leaf

cheddar cheese, sliced

meat- bacon or turkey work great!

sauce- ranch or hummus are yummy!

olives for garnish

Slice pita in half and open center, be careful to not rip bread. Add sauce, toppings, and season with salt and pepper.

stuffed zucchini

yummy yummy yummy!

6 zucchinis

4 Italian sausages or 1 lb. ground beef (we love using Kielbasa in this recipe)

1 14 oz. can of diced tomatoes

2 garlic cloves

2 Tbsp white wine

1/4 tsp ground Italian herb seasoning

Optional: fresh basil or other herbs

1 egg

1/2 C grated mozzarella (we like them smothered)

1/4 C grated Parmesan

oil

Salt and pepper

Slice the zucchinis in half lengthwise. Use a spoon and scoop out the insides leaving the zucchinis about 1/4 in thick. Sprinkle the insides of the zucchinis with some salt to draw out excess moisture. Chop the scooped zucchini insides and set aside.

Heat a tablespoon of oil in a nonstick skillet over medium high heat. Brown the sausage or ground beef and break it up into small pieces. Remove into a mixing bowl and set aside. In skillet, add the chopped zucchinis, drained tomatoes, garlic, white wine, dried Italian herb mix, salt and pepper to taste. Cook until all of the moisture has absorbed. Mix in the browned sausage and wait until the filling has cooled.

Preheat the oven to 400 degrees F. Drain any moisture that may have come out of the filling before mixing in the cheese and egg. Also drain any moisture that has been drawn out of the zucchinis. Mix the egg and cheeses into the filling and scoop generously into the zucchinis. Bake for about 20 minutes or until the zucchinis have softened.

We serve Ciabatta rolls with it.