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Recipe Results 101 of 142 pages
Berry Cane Smoothie
Ingredients: 3 cups Lowfat Strawberry Yogurt 3 cups frozen strawberries 1 1/8 cups Raw Sweet Potatoes 1 1/8 cups Raw (Frozen) Spinach 3/4 cup bananas 3 cups ice Directions: Peel the sweet potatoes and cut them into 1/4 inch cubes. Defrost, wash, and drain the spinach; then set spinach aside in a colander. Put the
Batido Smoothie
Ingredients: 2 cups papaya chunks (fresh or frozen) 2 bananas (overripe, sliced) 1 cup plain low-fat yogurt 1 cup ice cubes Directions: Put all the ingredients in the blender. Put the lid on tightly. Turn the blender to a medium setting and blend until the ice is chopped and the mixture is smooth, about 1
Peach Banana Smoothie
Ingredients: 1 banana (peeled and sliced) 2 peaches (peeled and sliced) 1/2 cup canned pears (drained) 1 cup fat-free milk (or 1 cup low-fat milk) Directions: Combine banana, peaches, canned pears, and milk in a blender. Blend until smooth.
Whole Wheat Garlic Bread Sticks
Ingredients: 6 slices bread (100% whole wheat) 2 tablespoons olive oil 1/2 teaspoon garlic powder 1 Italian seasoning (as needed, to sprinkle on) Directions: Spread each slice of bread with one teaspoon oil. Sprinkle with garlic powder and Italian seasoning. Stack bread and cut each slice into 3 equal parts. Bake at 300 degrees for
Emerald Mint Milkshake
Ingredients: 1 pint (2 cups) vanilla ice cream 1 cup milk 1/4 to 1/2 teaspoon Pure Peppermint Extract 1/4 teaspoon Green Food Color Whipped cream and green sprinkles Directions: Place ice cream, milk, peppermint extract and green food color in blender container; cover. Blend on high speed until smooth. Pour into glasses. Top with whipped
Corn and Pepper Stuffed Tomatoes
Ingredients: Cherry tomatoes or roma tomatoes 2 ears corn 1 each red or yellow bell pepper 1 each portobello mushroom 1 each jalapeno or banana pepper ¼ bunch Basil 1 each zucchini 2 cloves garlic 1 each shallot To taste salt and pepper Olive oil Directions: Wash all vegetables, let dry. Preheat oven to 350 degrees fahrenheit. Cut ears of corn in half lengthwise,
Peach Smoothie
Ingredients: 1 large peach, sliced and unseeded 1/2 cup of peach yogurt 1/2 cup of whole milk 6 ice cubes Directions: Blend the peach slices with the ice cubes and milk first until slushy texture is formed. Then add the yogurt and blend for another minute on low setting.
Butternut Squash Soup with Bacon
Try this savory butternut squash soup with bacon. It’s perfect for a chilly fall day!
Microwave Cucumber Pickles
Ingredients 3 to 4 cups cucumbers, sliced thin 1/2 teaspoon pickling salt 1/2 cup vinegar 1 cup sugar 1/4 teaspoon turmeric 1/4 teaspoon mustard seed 1/4 teaspoon celery seed Sliced onion (optional) Directions Put sliced cucumbers in microwave safe container. Mix remaining ingredients and pour over cucumbers and stir. Microwave for 5 minutes on high
Zucchini Spears
Ingredients 1 pound zucchini 1 large lemon, juiced 1/4 cup cider vinegar 3 tablespoons salt 3 cloves garlic, chopped 1 teaspoon honey, optional 1 teaspoon red pepper flakes, optional Directions Slice zucchini into spears. Place upright in glass jar. Combine remaining ingredients in saucepan. Bring to a boil; remove from heat and let cool. Pour
