Green smoothies

2 c Frozen Kale, spinach, chard mix
2 T flaxseed
1 c Almond milk
1.5 c cold water
1 frozen banana
Handful frozen blueberries

Place green leafy mix in blender. Add flaxseed, almond milk and water. Blend until  liquified. Add banana and blueberries. Blend on high until liquified.

Makes about 3 cups




Handful frozen broccoli
1 c almond milk
1.5 c cold water
1 peeled carrot
1.5 frozen bananas
Handful frozen cherries

Place broccoli, almond milk and water in blender. Mix until liquified. Add carrot, bananas and cherries. Blend until liquified.

Makes about 3 cups

Strawberry Trifle

Strawberry Trifle

from Michelle Ottley

by Aunt Linda at http://www.trainermomma.com/2010/04/strawberry-trifle/

1 angel food cake

2 lbs strawberries

1 large pkg. vanilla instant pudding, sugar-free

skim milk

1 tsp almond extract

1 (8 oz) tub whipped topping, lite or sugar-free

1 Tb almond slices

Mini chocolate chips (optional)

Tear angel food cake into pieces about 2x2inches.  Slice strawberries.  Prepare vanilla pudding using skim milk according to directions on box.  Fold in almond extract and whipped topping.  Using a trifle bowl or any clear glass bowl, layer 1/4 of almond cream mixture, 1/3 of angel food cake, and 1/3 strawberries.  Continue the layers ending with the almond cream mixture.  Top with sliced almonds.  

Top each serving with chocolate chips, if desired.

For 16 servings, it runs at 135 calories per serving (sans chocolate chips). 

Hummus

from Chantel Ash

15 oz. chickpeas (fresh or canned)
1/4 c. lemon juice
1/4 c. tahini
1 tsp chopped garlic
2 TBSP olive oil
1/2 to 1 tsp salt
1/2 tsp cumin
1/2 tsp smoked paprika

In a food processor mix tahini and lemon juice for 2 min. (scraping the bowl) then add oil and spices. Blend then add chickpeas.  Blend until smooth.  Top with paprika.  (I add a few dashes of Frank's Red Hot or Tabasco for spice.)

Chicken Variations in a skillet--by Wendy Webb

Juicy Fajitas 

chicken
onion cut in wedges
peppers cut in wedges
1/2 c. salsa
1/4-1/2 c. Italian dressing
1/4 c. lemon juice
1/4 c. soy sauce



Chicken Cacciatore

chicken
onion cut in wedges
peppers cut in wedges
mushrooms
zucchini and/or yellow squash
basil
garlic
oregano
salt
tomatoes



Hula Chicken

chicken
ham
white cheddar

sauce:
1 T. olive oil
1 med red onion chopped
2 c. pineapple
3 T. brown sugar
3T. apple cider vinegar
1/4 c. tamari (soy sauce)
1 c. tomato sauce

Strawberry Crepes

by Jennifer Towne ("Jenny Dean")

1 cup whole-milk ricotta

1 teaspoon finely grated lemon zest, plus more for garnish, optional

2 tablespoons fresh lemon juice

2 1/2 tablespoons confectioners' sugar, plus more for garnish, optional

12 ounces strawberries, hulled and quartered

Pinch of salt

4 9-inch crepes, homemade or store-bought

Preparation

1. In a medium bowl, stir together ricotta, lemon zest, 1 Tbsp. lemon juice and 1 1/2 Tbsp. sugar until mixture is smooth. Cover and refrigerate.

2. In a small bowl, toss strawberries with remaining 1 Tbsp. sugar, 1 Tbsp. lemon juice and salt.

3. Spread one-fourth of ricotta mixture evenly on one side of each crepe; fold into quarters on serving dishes. Top with strawberry mixture. Garnish with additional lemon zest and confectioners' sugar, if desired.

Strawberry Salsa

by Jennifer Towne ("Jenny Dean")

 

lb strawberries 

2 golden delicious apples 

8 oz raspberries 

2 T white sugar 

T brown sugar 

3 T strawberry preserves 

Mix and chill 1 hour ... great with cinnamon sugar chips

Cashew Chicken
By Shawn Stevens

Ingredients: 4- servings

½ Tablespoon Oil 

½ cup roasted cashew nuts

2 cloves garlic, minced 

1 green onion, chopped

½ lb sliced chicken

½ cup sliced red bell pepper

Sauce:

1 teaspoon fish sauce

2 Tablespoons oyster sauce

1 ½ Tablespoons sugar

1 teaspoon sesame oil

½ teaspoon white pepper

Heat pan, add oil, garlic, chicken, and all sauce ingredients.  Turn heat to high and deduce sauce until glaze forms.  Mix in roasted cashews, garnish with green onions and bell peppers.  Serve over cooked long grain rice.