Mash 3 ripe bananas. Mix in 1 cup peanut butter. Add 1 (32 oz) container of plain yogurt. Mix all together by hand, until blended. Pour in either ice cube trays, or small plastic cups (disposable) put on cookie sheet and freeze. Once frozen put in zip lock baggies for quick doggie treats. If you would rather, you can just put mixture in ice cube trays and freeze.
½ cup packed chopped fresh mint leaves
1/3 cup chopped fresh ginger
1/3 cup honey
2 cups boiling water
½ cup freshly-squeezed lemon juice (or to taste)
1 ½ cups cold water
Combine chopped mint, ginger and honey in a medium bowl; add boiling water and allow to steep for 30-40 minutes; strain into a 4-cup glass measuring cup, pressing on solids to extract liquid; add lemon juice and enough cold water to measure 4 cups total.
Fill glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.
4 servings
4 boneless, skinless chicken breast halves, cut into 1” cubes
2 ½ cups low-sodium, reduced-fat chicken broth
1 (14 oz) can pineapple tidbits in juice, undrained
1 ½ cups uncooked long grain white OR brown rice
¾ cup finely chopped carrots
½ cup chopped sweet red pepper
½ cup chooped green bell pepper
1/3 cup ketchup
2 tbs brown sugar
2 tbs reduced-sodium soy sauce
2 tbs white vinegar
2 cloves garlic, minced
¾ cup chopped green onions
Spray a large sauce pan with nonstick cooking spray. Add chicken. Cook over medium-high heat until no longer pink.
Add remaining ingredients except green onions. Stir well. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 25 minutes, until rice is tender (if using brown rice, make sure it it the quicker-cooking variety, but NOT instant). Stir occasionally.
Stir in green onions during last 5 minutes of cooking time. Serve immediately.
4 servings
2 cups baking mix (such as bisquick)
1 (14 oz) can sweetened condensed milk
1 (12 oz) pkg semisweet chocolate chips, plus 1 cup chocolate chips
1 egg
1 tsp vanilla
4 tbs butter, melted
Pour the 12 oz pkg of chocolate chips into a large mixing bowl and heat in the microwave at 30-second intervals, stirring after each, until smooth and creamy. Place all other ingredients except for the additional cup of chocolate chips (the ones you didn’t melt) into the bowl with the melted chocolate chips. Mix until well blended. Add in additional unmelted chocolate chips and mix again until they are incorporated. Drop by spoonfuls onto ungreased cookie sheets and bake at 350 degrees for 10-12 minutes. Remove from cookie sheets, cool, and eat.
Makes about 3 dozen cookies.
3 cups cornflakes
1/3 cup grated parmesan cheese
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
pinch of pepper
1 lb boneless, skinless chicken breasts
¼ cup flour
2 lg eggs, beaten
Cut chicken breasts into nugget-sized pieces. Set aside.
Preheat oven to 425 degrees. Grease a cookie sheet.
Put cornflakes in a large plastic bag and crush to fine texture. Pour in to a medium-sized bowl. Add parmesan cheese, salt, onion powder, garlic powder, and pepper to cornflakes.
Place eggs in a separate small bowl.
Place flour in a separate small bowl.
To bread chicken, coat chicken pieces in flour, shaking off excess. Dip in the egg, coat in cornflake mixture.
Arrange chicken on prepared baking sheet and bake until golden brown, about 12-15 minutes.
6 lg eggs
2 tbs whipping cream
1/2 tsp salt, plus a pinch
1/4 tsp freshly ground black pepper
1 tbs olive oil
1 tbs butter
12 oz asparagus, trimmed, cut into 1/4″-1/2″ pieces
1 tomato, seeded, diced
3 oz fontina cheese
preheat the broiler. whisk the eggs, cream, 1/2 tsp salt, and pepper in a medium bowl to blend. set aside.
heat the oil and butter in a 9 1/2″ nonstick ovenproof skillet over medium heat. add the asparagus and sauté until crisp-tender, about 2 minutes. raise the heat to medium-high. add the tomato and a pinch of salt and sauté 2 minutes longer.
pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. sprinkle with cheese. reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.
place the skillet under the broiler. broil until the top is set and golden brown on top, about 5 minutes. let the frittata stand 2 minutes. using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate.
2 lbs boneless, skinless chicken breasts
1 pkg good seasons Italian dressing mix
1/2 cup water
1 (8 oz) pkg low-fat cream cheese
1 can 98% fat-free cream of chicken soup
place chicken in crockpot.
mix together Italian dressing mix and water. pour over chicken.
cover and cook on HIGH for 4 hours or LOW for 8 hours.
mix together cream cheese and soup in a separate bowl.
carefully remove chicken from crockpot to plate.
pour cream cheese/soup mixture into crockpot and mix together with dressing in bottom.
return chicken to crockpot and mix gently to shred the chicken.
cook on LOW until heated through.
serve with rice or noodles.
3/4 cup sugar
2 tbs butter, at room temperature
3 eggs, separated
3 1/2 tbs flour
1/2 tsp salt
juice and grated rind of 2 lemons (enough to yield 1/2 cup juice)
3/4 cup hot milk
9″ unbaked pie shell
cream sugar and butter together using an electric mixer.
add egg yolks and beat well.
add flour, salt, lemon juice and rind. blend thoroughly.
blend in hot milk.
fold in stiffly beaten egg whites. don’t stir them in. you want the whipped whites to kind of float on top of the mixture.
pour into an unbaked pie shell. bake at 375 degrees for 20 minutes. continue to bake at 350 degrees for 20-25 minutes, or until top is nicely browned.
8 servings
6 cups frosted cheerios
1 1/2 cups animal crackers
1 1/2 cups miniature pretzel twists
1 1/2 cups teddy grahams snack crackers
1 (5 1/2 oz) box Sunkist fruit snacks
1 cup raisins
mix and munch.
store unused portions in airtight container.
20 servings
6 (3 oz) chicken cutlets, pounded to evenly flat
salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10 oz) box frozen chopped spinach, thawed
3 tbs olive oil
1/4 cup grated parmesan cheese
1 (14 oz) can low-sodium chicken broth
2 tbs freshly squeezed lemon juice
place the chicken cutlets flat on the work surface. sprinkle the chicken with salt and pepper. lay 1 slice of prosciutto atop each chicken cutlet.
squeeze the frozen spinach to remove the excess water. season the spinach with salt and pepper. in a small bowl, toss the spinach with 1 tbs of oil to coat.
arrange an even, thin layer of spinach atop the prosciutto slices. sprinkle the parmesan evenly over each. beginning at the short end, roll up each chicken cutlet like a jelly roll. secure with a toothpick.
heat the remaining 2 tbs of oil in a heavy large skillet over high heat. add the chicken and cook just until golden brown, about 2 minutes per side. add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. bring the liquid to a boil. reduce the heat to medium. cover and simmer until the chicken is just cooked through, about 8-10 minutes. transfer the chicken to a platter. simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. season the cooking liquid with salt and pepper to taste. remove toothpicks from the chicken. drizzle the reduced cooking liquid over the chicken and serve immediately.
6 servings
