Thursday, March 24, 2011

 

Smoothies

One of our recent favorite Shakes:
You can buy fresh or frozen fruits and veggies. If they are in season, they are generally cheaper, but if not I choose to buy it frozen.

What to buy:
1 frozen bag of:
blueberries
blackberries
Mixed fruit (strawberries, peaches, pineapple, cantaloupe & grapes)
spinach
western fiesta mix of veggies (broccoli, carrots, kidney beans, white beans, garbanzo beans, green beans & red bell pepper)

Kale (fresh)
yogurt (we have used peach or strawberry, but plain works just fine too since there are so many fruits)
banana
Orange juice
ziploc sandwich baggies

Now, this seems like a lot of things to pull out of the freezer everytime you want shake, so this is what I do:

When I get home from the store, I wash my kale, open all my bags, and put a small handful of each fruit/veggie in each ziploc bag. For the kale, I add one leaf to each bag (Keep the banana, OJ, & yogurt out of the bag until you are ready to make it fresh in the blender)
It usually makes about 7-8 bags. Then I put them all in a big freezer bag & label it "Add 1 banana, OJ & yougurt to taste"

When I am ready for a shake, all I have to do is add yogurt (about a cup--depending on your taste, drop my shake mix in the blender, add 1 banana, & a little orange juice. (Add more juice if you want it thinner, and less if you like it thick.) Marshall loves to drink his shake, and I like to put it in this little Munchkin cup so he can't spill it on the floor. Also, if you have kids that won't drink it because they can see the "green stuff" this may be a good way to introduce it, because you can't see it as well. Try it out, it may sound weird to have so many different veggies in your shake, but I honestly can't taste the veggies. Jared even likes this shake:)
Good luck and try some of your own experimenting!
Posted by Picasa

Tuesday, March 22, 2011

April Exchange

April Exchange
Where: Jamie's House (12514 Fern Creek Trl)
When: Tuesday -April 26th @ 7pm
Demonstration: I'll be doing a demonstration on making cake balls & cake pops. So even if you don't want to do the exchange, come just for the demo and of course you can take some home, or just eat them!

Sunday, March 20, 2011

Enchilada Casserole


Photo and Recipe: Taste of Home Fall 2010 Issue, pg. 20

1 1/2 pounds ground beef
1 large onion, chopped ( I used about 1/2)
1 cup water
2 to 3 tablespoons chili powder (I used closer to 3)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
1 cup sour cream
2 cans whole kernel corn, drained
4 cups shredded mozzarella cheese (This was too much cheese for me. I probably used about 3 - 3 1/2 cups.)

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Place 1/4 cup salsa each in two greased 8 in square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa.
3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
4. Cover and freeze one casserole for up to one month. Cover and bake second casserole at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Serve with rice and beans!

TO USE FROZEN CASSEROLE:
Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

Friday, March 18, 2011

March Exchange

Just a reminder the March exchange is on Tuesday at 7 p.m.

Here is who has RSVP-ed:

Jamie Smith
Mitzi Peterson
Rebecca Moser
Alisha Ashton

Make three meals to exchange (4 if you want one for yourself).

Please let me know if I am missing anyone. Thanks!

Alisha