Posted in Recipe on February 18, 2012
Ingredients
1/2 cup fat-free frozen vanilla yogurt
1/2 cup ice cubes
1/2 cup orange juice
1/4 teaspoon vanilla
Directions
Put the mugs in freezer to chill. Combine all ingredients and blend in blender on high until smooth. Pour into chilled mugs and serve. Note: May substitute pineapple juice for orange juice.
Posted in Recipe on February 14, 2012
Ingredients
2 cups vanilla fat free frozen yogurt
1 cup unsweetened applesauce
1/2 teaspoon apple pie spice (can substitute cinnamon)
1 cup skim milk
Directions
Put the mugs in freezer to chill. In blender, combine yogurt applesauce, apple pie spice. Add milk and blend just until mixed. Serve in chilled glasses.
Posted in Recipe on February 13, 2012
Ingredients
4 cups water
3 Tbsp hemp hearts
1 apple (core removed)
1 medium-sized carrot
1/4 lemon wedge (skin & seeds removed)
2 large kale leaves (stalks removed)
2 Tbsp maple syrup
Directions
Place all the ingredients in a high powered blender and blend on juice mode.
Posted in Recipe on January 29, 2012
Ingredients
1 – 8 ounce package fat-free cream cheese (at room temperature)
1 – 2 1/2 ounce jar dried beef (finely chopped)
3 finely chopped green onion tops
2 tablespoons pickle relish
Directions
Cream soft cream cheese and 1/2 of the chopped dried beef. Add the green onion and pickle relish. Mix well. Form into ball and chill mixture in a covered container for 1 to 2 hours. Remove from the container and roll in the rest of the dried beef. Let stand at room temp for 30 minutes before serving with crackers.
Posted in Recipe on January 16, 2012
Ingredients
6 Bananas (sliced)
2 pint strawberries (sliced in half)
4 Kiwis (peeled and sliced)
1 apple (sliced without core)*
Preparation
After fruit is washed thoroughly and sliced add to a large bowl. Mix by hand and for an even better twist sprinkle some lemon juice on it. Chill and serve!
Posted in Recipe on January 9, 2012
Ingredients
1 tbsp toasted sesame oil
1 small bunch scallions, sliced, whites and greens separated
1 small garlic clove, finely chopped
4 ounces shiitake mushrooms, stems removed and caps thinly sliced
4 cups water
1/4 cup low-sodium soy sauce
1 2-inch piece ginger, peeled and sliced
1 pound boneless, skinless chicken breasts, cut into 3/4 -inch cubes
Directions
In a very large soup pot, heat the sesame oil over medium heat.
Add the scallion whites and garlic; cook, stirring, about 1 minute. Add the mushrooms and cook until softened, about 3 minutes.
Pour the water into the pot. Add soy sauce and ginger. Let simmer for 2 minutes.
Place the chicken in the broth. Reduce heat to low; cover and poach until the chicken is just cooked through, about 7 minutes.
Transfer the chicken evenly to 4 bowls. Pour broth over the chicken. Garnish with the scallion greens.
(Makes 4 Servings)
Posted in Recipe on January 7, 2012
Ingredients
2/3 cup chicken broth
1 tsp cornstarch
1 tbsp minced garlic, divided
3 tsp extra-virgin olive oil, divided
1/4-1/2 tsp crushed red pepper
1 pound raw shrimp (21-25 per pound), peeled and deveined
1/4 tsp salt, divided
4 cups broccoli florets
2/3 cup water
2 tbsp chopped fresh basil
1 tsp lemon juice
Freshly ground pepper to taste
Lemon wedges
Directions
Combine chicken broth, cornstarch and half the garlic in a bowl; whisk until smooth.
Heat 1-1/2 tsp oil in a large nonstick pan over medium-high heat.
Add remaining garlic and crushed red pepper. Cook while stirring for about 30 seconds. Add shrimp. Saut until shrimp are pink, about 3 minutes. Transfer to a bowl.
Add remaining oil to the pan. Add broccoli and a pinch of salt. Cook for 1 minute.
Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with shrimp.
Add chicken stock mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3-4 minutes.
Stir in basil and season with lemon juice and pepper. Add shrimp and broccoli; heat through. Serve with lemon wedges.
(Makes 4 Servings)
