Smoothies

Since we got a Nutribullet, I've been replacing my breakfast with a healthy smoothie each morning then sometimes having another for a snack somewhere in the day. I am going to start adding my favorite recipes. Usually I just add whatever sounds good (along with done leafy greens) but I want to write down the ones worth repeating exactly.
Right now I am drinking this yummy concoction:

Pineapple Orange Creamsicle
1 orange, peeled
1/2 cup canned pineapple (not drained)
A large handful of baby spinach
1/2 banana, frozen
1/2 cup plain yogurt
Small handful almonds
Couple spoonfuls Chia seeds
1/2 teaspoon vanilla extract
Milk to fill line
Few ice cubes, optional

Here's my favorite dessert version:

Healthy Chocolate banana smoothie
2 bananas, frozen
1 spoonful unsweetened cocoa powder (or more, to taste.)
Handful of almonds
Spoonful or two of flax seed
1/4 t. Almond extract
Milk (amount depends on how thick you want it)

Lemon Pasta with Chicken and Spinach

A quick, easy, light meal.  Pretty good.
Adapted from melskitchencafe.com

Ingredients:
Cooked chicken
12 oz pasta, cooked (I used angel hair)
4 cloves garlic
2 T butter
6 cups chopped spinach
1/4 cup chicken broth
Zest and juice of 1 lemon
Parmesan cheese

Instructions:
Cook garlic in melted butter. Add spinach and chicken broth and cook until spinach wilts (about 3 minutes). Add pasta. Add in lemon zest and juice and cooked chicken. Serve immediately and top with fresh grated parmesan cheese.

Wild Rice and Lentil Soup

Very yummy and healthy. We picked up some wild rice and lentil mix at winco and used that instead. It had a little more rice and less lentils than recipe calls for, but I liked it that way. Can be frozen after cooled.

Ingredients:
1 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
2 garlic cloves, minced
1 cup wild rice
16 ounces uncooked lentils, rinsed
1 cup tomatoes
8 cups chicken broth
1 cup spinach
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
salt and pepper
non-stick cooking spray
Directions:
Heat heavy pot on medium. Once hot spray with non-stick cooking spray, add the onion, carrot, celery, and garlic and sweat until the onions are translucent. Add the rice lentils, tomatoes, broth, spinach and spices. Increase heat to medium high and bring to a boil. Reduce heat to low, cover and simmer until the lentils and rice are tender, approximately 35 to 40 minutes.
Option: add chicken or sausage

Greek Lentil Soup

(From allrecipes.com by  Diana Moutsopoulos)

Jim and I both really liked this. Kids wouldn't eat it, but maybe they just need a few tries. This made just enough to feed my family with no leftovers.

Note from Jolie: You may not need to simmer for more than 10 more minutes at the end... it depends on how mushy you want your lentils. I like them to still be individuals, so I watch it and when they are soft, they are done.

"Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it--it lifts the lentils and adds another dimension of flavor!" (um..I'm sure this is true but I don't do vinegar..)

Ingredients:

8 ounces brown lentils

1/4 cup olive oil

1 tablespoon minced garlic

1 onions, minced

1 large carrot, chopped

1 quart chicken broth (or water, bullion)

1 pinch dried oregano

1 pinch crushed dried rosemary

2 bay leaves

1 tablespoon tomato paste

salt and pepper to taste

Directions:
Place lentils in a large saucepan, cover with 1 inch of water. Place over medium-high heat and bring to a boil; cook for 10 minutes, then drain lentils into a strainer.


Dry saucepan, pour in olive oil, and place over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart chicken broth, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Stir in tomato paste and season to taste with salt and pepper. Cover and simmer until the lentils have softened, 30 to 40 minutes, stirring occasionally. Add additional water if the soup becomes too thick.

Spill the Beans Minestrone

Jolie gave me this recipe. I made it tonight and thought it was delicious. I found its even better after sitting for a while? I suppose you could always make it a crock pot meal too- Just add the noodles about 30 min before eating.  Excuse the cell phone picture- I couldn't find the camera. Atleast you got a picture, right? Oh, and dont forget to serve with SOME form of bread, this was a great dipping soup.

Spill-the-Beans Minestrone
1 T olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

1 c. chopped celery

2 14.5oz cans chicken broth

1 15oz can of Garbanzo beans, drained and rinsed

1 14.5oz can Italian style stewed tomatoes

1 15oz can Red Kidney beans, drained and rinsed

1/2 cup uncooked small shell-shaped pasta (I used and loved Ditallini)

1/2 tsp. Italian seasoning (1 tsp. if using plain tomatoes)

1/4 tsp. crushed red pepper

2 cups chopped kale, Swiss chard, or spinach (optional) (do it, though)

Grated parmesan cheese (optional)



In a soup pot, sauté onion, garlic, and celery in oil until translucent. Add broth, beans, tomatoes, pasta, and seasonings; bring to a boil. Reduce heat. Cover and simmer 10-12 minutes, or until pasta is tender. Stir in chopped spinach. Serve with Parmesan cheese if desired.

Easy Baked Parmesan Tilapia

I am usually a fresh fish only sort of gal, but recently bought a package of frozen tilapia just to try it out. This recipe did it justice. I really liked it, although it definately would have been better fresh. :) I suppose it would work with other white fish as well.

Ingredients:
4 tilapia fillets, thawed if using frozen
salt
lemon pepper
3 T. butter (melted or room temp is fine)
1 clove garlic, minced
1/4 t. thyme
1/4 c. parmesan cheese, grated

Directions:
pat fish dry, season with salt and pepper. Lay on baking sheet with non stick spray. (usually when I cook fish, I put in on a wire rack ontop of a cookie sheet.) Cook for about 10 minutes or until fish is just under done. (the time will depend on how thick your fish is, but watch closely because you dont want to overcook fish...yuck.)
Meanwhile, mix butter and remaining ingredients.
Remove fish from oven and turn oven to broil. Gently flip each fillet and spread butter mixture on fish. Return to oven and broil for a couple minutes, or until cheese is golden and bubbly and fish flakes easily with a fork.

Morning Glory Muffins

(Recipe from Big Oven posted by Sherri)

These are great for breakfast or a between meal snack. Packed full of healthy stuff and fills you up. Substitute or omit to your liking, of course. I like to make a batch, freeze them, then pull out as needed and microwave for about 30 secs. Could also add shredded zuccini or something.

Ingredients:
2 cups flour
1 cups of sugar
2 t. baking powder
2 t. cinnamon
1/2 t. baking soda
1/4 t. salt
2 cups carrots, finely shredded
1 cup apples, shredded
1/2 c. raisins (or craisins)
1/2 c. walnuts
1/2 c. finely shredded coconut (might want to chop it its course)
3 eggs
3/4 cup oil
2 t. vanilla

*optional substitution (I did this and it worked fine) lower sugar to 1/2 to 3/4 cup and trade half the oil for applesauce.

Instructions:
Stir together dry ingredients. Stir in fruit/veggies, nuts, coconut. In seperate bowl, mix eggs, oil and vanilla. Add liquids all at once and stir just until moistened. Spoon into muffin cups until almost full. Bake at 350 degrees for about 30 minutes or until the top of muffin springs back when lightly touched. After a few minutes out of the oven, pop out of pan and cool of wire rack.

Amazing Granola

Here is the most Nutty, fruity, healthy, hearty, flavorful granola I have ever eaten. The best part is it is so versitile. Switch it up with whatever you like.

The recipe came from my sister who got it off of All Recipes- posted by a Veronica S.

I halved and slightly altered her recipe. Here is my version:

*makes one large cookie sheet full -- enough to fill a large oatmeal container (which is what I keep mine in)
Ingredients:
3 cups rolled oats
1/2 cup slivered almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/4 cup sesame seeds
1/4 cup flax seeds
1/2 cup wheat germ
1 cup shredded coconut (I use sweetened)
1/2 cup sunflower seeds (unsalted is better)

1/2 cup canola oil (can use part or all olive oil. I use slightly less...)
3/4 cup honey (I use slightly more...)
*opt. season with salt, cinnamon and/or vanilla. (I just put a little of all of these, to taste, maybe half a teaspoon)

1/2 cups rasins
1/2 cup craisins

Directions:
Preheat oven to 325 degrees

In large bowl, stir together first 9 ingredients. If you don't have some of these, just use more oats, instead. Or substitute more of one nut to make up for another. (*Winco is a GREAT place to buy all these ingredients, if you have one nearby)

In a small pan over medium heat, stir together the oil and honey and seasonings (if desired). cook and stir until blended. (Or melt together in microwave) Pour over the oat mixture and stir to coat evenly. Spread out in an even layer on large cookie sheet.

Bake for 20 minutes, until the oats and nuts are toasted. (more if you like it on the crispy side) Immediately after taking it out of the oven, stir in raisins and crasins. Let stand until cool, then stir again to break up clumps. Store in airtight container for up to two weeks.

This is yummy! I am addicted! I hardly go a day without eating a bowl of this.

This is how I store my granola. I covered a used oatmeal container with paper and used stickers for the label. I just wipe it out each time it gets empty to keep the oil residue from getting rancid.

Strawberry Walnut Chicken Salad

This is simple but Delicious! Good dinner for a hot summer night.

1. Grill chicken. I like to marinate it in any fruit vinegerette dressing for an hour or two before I cook it.
2. Set chicken aside. Cover with foil to keep from drying out.
3. Prepare Salad:
     I use a mix of lettuces. I especially like Costco's Spring Mix :) Top with sliced fresh strawberries and glazed chopped walnuts.
4. Slice chicken into thin strips. Lay on top of salad.
5. Serve with your favorite dressing!

Whole Wheat Flour Tortillas

3 cups whole
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)
Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.

Whole Wheat Blender Pancakes

This is my Grandma Petersen's recipe. I love it! My blender is not as good as hers, so it stays pretty chunky, but still good.

1 cup whole wheat kernels and 1 cup milk
Blend wheat and milk for 4 or 5 minutes in blender.


Add:2 eggs, 1 tsp salt, 1/3 cup oil, 1 Tbsp baking powder, 2 Tbsp honey

Blend only long enough to combine. Cook on hot griddle. The batter is very thin.