Silk Breakfast Smoothie

I love Silk soy milk so anytime I find a good recipe to use with it, I'm excited.  Here ya go!

INGREDIENTS

• 1 cup frozen mango
• 2 cups Silk, any flavor except Chocolate
• 3 Tbsp. honey
• 1 sliced banana
• 3 Tbsp. wheat germ
• 1 cup frozen mixed berries

PREPARATION

Blend all ingredients in a blender or food processor until smooth. Serve chilled.

Serves 2.

Preparation Time: 10 minutes

Level of Difficulty: Easy

Silk Breakfast Smoothie

Nutrition Facts
using Silk Original
Servings Per Recipe 2Amount per ServingCalories353Protein9gCarbohydrates73gFat5gSaturated Fat1gCholesterol0mgSodium126mgFiber7g

Happy Monday

Due to the long Monday, we didn't cook tonight, rather the girls and I had a "Fend For Yourself" night with leftovers.  I have to say the Spiral Baked Ham from last night tasted 10 times better today if that's possible.

Here's a freebie, get your FREE cup of Yoplait Yogurt: https://www.yoplait.com/get-your-free-cup 

And have a great week!

Bacon Ranch Chicken

2 Tbsp of real bacon bits

1 tsp garlic powder

1 package of Hidden Valley Ranch salad dressing mix 

1 can of cream of Chicken soup

1 cup sour cream

4 boneless skinless chicken breast

Combine ingredients.

Pour over chicken in slow cooker.

Cook 3-4 hours on high or until chicken is cooked through.

Makes 4-6 servings.

Chicken Salad with Fresh Herbs and Pecans

Recipe courtesy Emeril Lagasse

Show: Fresh Food Fast with Emeril Lagasse

Episode: About the Chicken

4 to 6 servings

1 head garlic, halved, plus 1 teaspoon minced garlic

1/2 cup finely diced celery, tops and bottoms reserved for poaching liquid

1/3 cup finely chopped red onion, tops and bottoms reserved for poaching liquid

2 bay leaves

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken breasts

1 cup prepared mayonnaise

1/2 teaspoon Dijon mustard

3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)

1/2 cup whole pecans

Fill a 12-inch covered saute pan 3/4 of the way with water and bring to a simmer. Add the garlic head, celery tops and bottoms, onion tops and bottoms, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Return the liquid to a simmer.

Rinse the chicken briefly under cool running water, and then pat dry with paper towels. Season the chicken on both sides with the remaining salt and pepper. Add the chicken breasts to the poaching liquid, cover, and cook until the internal temperature reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes. Remove the chicken breasts and set aside to cool.

While the chicken is cooking, combine the minced garlic, diced celery, finely chopped red onion, mayonnaise, mustard, and herbs in a large mixing bowl and mix well.

When the chicken is cool enough to handle, cut it into 1/2-inch dice, add the chicken and the pecans to the mayonnaise mixture, and mix well. Serve the salad immediately, or transfer to the refrigerator to chill.

The Girls & I Monday Cooking: Potato Soup

Last night our low was less than 3 degrees and our high was about 24 here in the Reno, Nevada area, so it was definitely a night suitable for soup.  

INGREDIENTS:
6 potatoes, peeled and cut into bite size pieces
2 onions, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 TBL parsley flakes
5 cups water
1 TBL salt
pepper
1/3 cup butter
1- 13 ounce can evaporated milk
chopped chives

Put all ingredients in crockpot, except evaporated milk and chives. 
Cover and cook on low 10 -12 hours. (High 3 or 4 hrs.)

Stir in milk during last hour.  If desired, mash potatoes with masher
before serving.  Serve topped with chopped chives.


My 13 year old, Serena is a cheddar cheese lover, she loves shredded cheese on top of her potato soup.

Late Monday - Kids in the Kitchen Post

The girls; Krystal (15), Serena (13) and I made a turkey for dinner.  


Krystal prepared a delicious butter spiced rub she put together herself, it made the turkey so moist and delicious.  She even tucked under the skin.  I was surprised she contributed that much since she made a decision about 3 months ago to become a Vegetarian and has stuck by her decision even through the holidays, so proud of her!


Serena did the carving all by herself and now wanted Papa & Grandma to know that next Thanksgiving she's ready to do the carving, lol.


Our meal consisted of Roasted Turkey, Cranberry Sauce with whole cranberries, Au Gratin Potatoes and Southwestern Corn.

Monday is Family Night in the Kitchen

So tonight was our new ritual of the girls and I cooking together in the kitchen.  Serena, 13, has been asking for weeks for Swedish Meatballs so I thought it would be fun to just be her support and let her do the cooking.


Dinner was great, Serena did the meatballs, cooked the rice and the sauce and even got a compliment from dad on how good dinner was,  the smile on her face at that moment was priceless!

Mondays with Kids in the Kitchen

Hey everyone, so I've joined a group where I'm going to post the adventures on Mondays that my girls and I have in the kitchen.  My two at home, are Rena - 13 and Krystal - 15, both love to cook and help out alot in kitchen.  Suffering from chronic pain with my Fibromyalgia, they help out alot, I'm very lucky on that aspect.


This week they made on their own, Christmas Sugar Cookies and my favorite, Snicker-doodles.  Krystal had also made by scratch on her own, the BEST cinnamon rolls, didn't get a pic, but I will next time.


Bringing your kids into the kitchen, not only gives you quality time together but can also help you share with them family recipes and even incorporate school lessons.  My girls are home schooled and cooking makes addition and especially fractions fun.

Homemade Pumpkin Pie Spice

Spices can be very expensive, here's an alternative, make your own pumpkin pie spice!

Ingredients:
1/4 cup ground cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg (see note)
1/2 tsp ground cardamom (optional)

Method:
Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.

Note:
If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you're going to be storing the mix anyway, it is not crucial to use freshly ground here. 

Tofu Burrito with Avocado Salsa

1 lb. firm tofu, crumbled
2 lg. carrots, grated
2 zucchini, grated
5 scallions, chopped
1/2 c. roasted sunflower seeds
1 tsp. minced garlic
1 tbsp. oil
Salsa
1 ripe avocado, mashed
1 oz. salsa
1 tsp. fresh lemon juice

In a skillet, heat oil and saute garlic. Add onions, carrots, zucchini; cook
3-4 minutes. Add tofu and sunflower seeds. Cook 3 more minutes and remove
from heat. In a bowl, mash avocado, salsa and lemon together. Wrap scramble
and salsa in a whole tortilla.