Blueberry-Banana Bliss

2 cups cold milk
2 medium bananas, very ripe, cut in chunks and frozen
1 1/2 cups frozen blueberries
1/3 cup lemon juice
Honey to taste

Pour the milk in the blender, add some honey and blend well.

Stir in the lemon juice and the  frozen fruit little by little pressing the "crush ice" or "frappe" option. When the mixture is smooth and icy, serve immediately.

Cilantro Ranch Dressing

I had this salad dressing at a church activity. It was so good that I had to ask for the recipe.

1 packet Hidden Valley Ranch Dressing (not buttermilk)
1 cup Mayonnaise
1 cup buttermilk
3 tomatillos (remove husk)
1/2 bunch fresh cilantro
Garlic to taste
 Juice of 1 large lime
1 jalapeno (leave seeds if you like it spicy)

Place everything in the blender or food processor and process until the mixture is smooth.

Note: It makes a lot of dressing

Chicken and Veggie Pizza

Bisquick

www.bettycrocker.com

2 cups Original Bisquick Mix
1/3 cup very hot water
3/4 cup spinach dip
1 cup chopped cooked chicken
1 medium tomato, seeded and chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
1 1/2 cups shredded mozzarella cheese (6 oz)

Move oven rack to lowest position. Heat oven to 450 F. Spray a 12-inch pizza pan with cooking spray.

In medium bowl, stir Bisquick Mix, very hot water and 1/4 cup of the spinach dip with fork until soft dough forms. Beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick Mix; pinch edge to form 1/2-inch rim. Bake 7 minutes.

Spread remaining 1/2 cup spinach dip over partially baked crust. Sprinkle with chicken, tomato and mushrooms. Sprinkle with cheese.

Bake 12 to 15 minutes or until crust is brown and cheese is melted.

Note: I sauteed the mushrooms in hot skillet with 1/2 tablespoon olive oil for about 3-4 minutes.

I also think that the oven temperature was too high considering that the oven rack was moved to the lowest position so the crust baked completely and it was brown at the bottom. If I baked it for 12-15 minutes, the pizza would have burned but every oven is different. I did baked it for 7 minutes as the recipe said and then, added the remaining ingredients on top and baked it at 325 F until the cheese was melted. No need to bake longer since the crust was completely cooked.

Cilantro Jalapeno Cream

Sunset Cookbook

1 cup minced cilantro
1 cup reduced-fat sour cream or reduced-calorie mayonnaise
2 fresh jalapenos chilies, seeded and minced
2 tablespoons lime juice
Salt

Makes 1 1/3 cups

Note: Very good with Beef Kebabs

Salsa Fresca

Sunset Cookbook

3 large ripe tomatoes, diced
1/2 cup chopped cilantro
1 small onion, chopped
5-7 tablespoons seeded, minced fresh hot chilies (I use serranos or jalapenos)
3-4 tablespoons lime juice
Salt

Mix all the ingredients and refrigerate.

High Fiber Banana Cookies

I found a very healthy recipe on Pinterest using bananas, rolled oats and chocolate chips. I decided to add more ingredients to increase the heartiness to this cookie without sacrificing the healthy part.

1 very ripe medium banana, mashed
2 tablespoons honey
1/3 cup rolled oats
2 tablespoons each: flaked sweetened coconut, oat bran, wheat bran
1 tablespoon flax seed flour
1/8 cup semi-sweet chocolate chips
1/4 cup chopped pecans

Mix all the ingredients. Spray a cookie sheet with non-stick cooking spray. Place the cookie batter by tablespoons using a scoop and flatten slightly with your fingers if you want.

Bake in a preheated 350 F for 10 minutes. Remove to a wire rack to cool completely.

Sausage Lentil Soup

Taste of Home, Big Book of Food

www.tasteofhome.com

1/2 lb bulk Italian sausage, cooked and drained

Add:

1 large onion, chopped
1 medium green pepper, chopped
1 big carrot, chopped
2 cans (10 1/2 oz each) chicken broth
1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
1 garlic clove
1 teaspoon salt (or less)
1/2 teaspoon pepper
3/4 cup dried lentils, rinsed

Add all the ingredients to the cooked sausage and simmer covered for 60-70 minutes or until lentils are tender.

Makes 6-8 servings (2 quarts)

                                                                              Kathy Anderson

                                                                              Wyoming