Banana-Oat Smoothie

Martha Stewart's Every Day Food Magazine

www.marthastewart.com

In a blender combine:

1/4 cup old-fashioned rolled oats
1/2 cup plain low-fat yogurt (I used vanilla flavor)
1 banana cut into thirds (I used frozen)
1/2 cup fat-free milk
2 teaspoons honey
1/4 teaspoons ground cinnamon

Puree until smooth. Serve immediately.

Serves 1

Mongolian Beef

Southern Living 2001 Annual Recipes

www.southernliving.com

2 tablespoons cornstarch
1/4 cup lite soy sauce
2 tablespoons dark sesame oil
2 tablespoons hoisin sauce
1 (14 1/2 oz) can chicken broth
3 tablespoons vegetable oil, divided
2 pounds boneless top sirloin cut into thin slices
2 bunches green onions, cut diagonally into 1 1/2-inch slices
Hot cooked rice

Stir together first five ingredients until mixture is smooth.

Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-hot heat 2 minutes. Add beef in batches and stir fry 8 minutes or until no longer pink. Remove from skillet; set aside.

Pour remaining 1 1/2 tablespoons vegetable oil in skillet, heat 2 minutes. Add green onions and stir fry 2 minutes or until tender.

Add beef and cornstarch mixture to skillet, stirring constantly 1 minute or until is thickened. Serve immediately over rice.

Makes 4 servings

Note: I added the green onions at the end because I prefer very crunchy vegetables.

Spiced Kiwi-Pineapple Smoothie

1 can (20 oz) pineapple chunks in its own juice, drained, (reserve the juice for another use) and freeze the pineapple
3 ripe kiwis, peeled and chopped
2-3 tablespoons honey
1 cup Lite unsweetened coconut milk
2 (6 oz each) containers low-fat yogurt (you could use, vanilla, key lime pie or coconut cream pie flavors)
1/2 teaspoon vanilla
1/2 cup crushed ice
Pinch cinnamon, cloves, ginger, nutmeg and cardamon if desired

Place all the ingredients in a blender and puree to break the fruit and combine thoroughly.

Makes 4 servings

Cherry-Chicken Salad Croissants

Taste of Home Magazine, September 2008
www.tasteofhome.com

I used whole wheat rolls but it is way better if you use croissants.

2 1/2 cups cubed cooked chicken breast
2/3 cup dried cherries
1/3 cup chopped celery
1/3 cup chopped tart apple
1/3 cup chopped pecans, toasted (I used toasted slivered almonds)
1/2 cup mayonnaise
4 teaspoons buttermilk
1/2 teaspoon salt
1/8 teaspoon pepper
7 croissants, split

In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant.

Yield: 7 servings

Berry Good Smoothie

1 banana, peeled, chopped and frozen
1 cup frozen mixed berries (blackberries, raspberries and blueberries)
1 tablespoon honey
1 cup milk
1 cup milk
2 tablespoons oat bran

Place all the ingredients in the blended and process until smooth.

Makes 2 tall glasses

Chocolate Pudding Cake

Family Circle, Family Favorite Recipes
www.familycircle.com

1 cup all-purpose flour
3/4 cup sugar
1 1/2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts (3 ounces)
3/4  cup milk
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup hot water
1/2 cup chocolate syrup

Whipped cream, vanilla ice milk or vanilla ice cream

Heat oven to 350. Coat and 8 x 8 x 2-inch square baking pan with non-stick cooking spray.

Mix together flour, sugar, salt, baking powder, cocoa and walnuts in a large bowl.  Stir in milk, butter and vanilla until blended. Scrape batter into prepared pan.

Stir together hot water and syrup in a small bowl. Pour over cake batter.

Bake in heated 350 oven 35 minutes until cake is done and pudding bubbles up on sides. Cool pudding cake in its pan on a wire rack 20 minutes. Cut into squares. Serve warm or at room temperature. Spoon extra syrup over cake and serve with whipped cream, ice cream milk or vanilla ice cream.

Note: I doubled the amount of cocoa powder for a more chocolaty cake. If not doubling, add 1/2 cup milk chocolate chips to the batter before baking.

I served it with peppermint ice cream and drizzle with more chocolate syrup for garnish.


Makes 8 servings

Bacon-Wrapped BBQ Chicken

Grilling and Campfire Cooking, Gooseberry Patch Cookbook
www.gooseberrypatch.com

1 8-oz bottle favorite BBQ sauce, divided
2 tablespoons brown sugar
Onion powder to taste
4-6 boneless skinless chicken breasts
1/2-1 lb bacon

In a saucepan over low heat, combine sauce, brown sugar and onion powder. Simmer for 30 minutes stirring occasionally. Meanwhile wrap chicken breast with one to 2 slices bacon each; secure with wooden toothpicks. Set aside 3/4 cup sauce mixture. Brush remaining sauce mixture over chicken. Place chicken on an oiled grate over medium-high heat. Grill for 30 minutes, turning occasionally, until nearly done. Brush chicken well with reserved sauce mixture. Cook until chicken juices run clear and sauce is caramelized.

Note: We cooked it on low heat to make sure it cooked evenly.

Serves 4-6