Orange Pineapple Smoothies

I make a lot of smoothies especially because this is one way I can actually get my 6-year-old to eat fruit without complaining.  This recipe is based on a Taste of Home recipe, however, I made quite a few modifications to the original recipe.  The result was a refreshing smoothie that was given two thumbs up from the said picky 6-year-old.  I bet he didn't even realize that he'd just eaten pineapple!

ORANGE PINEAPPLE SMOOTHIES

2 c frozen tropical fruit blend (pineapple, strawberries, peaches, mangoes)
1 c orange juice
1 c mango nectar
1 c vanilla frozen yogurt
1 ½ T honey
1 t vanilla
½ envelope (.15 oz.) unsweetened orange soft drink mix

Place each ingredient in a blender; cover and process until smooth. Pour into chilled glasses. Serve immediately. Makes 3-4 servings.

Creamed Cucumbers

This recipe comes from my husband's family.  He recalls that as a child this was his favorite way to eat cucumbers.  This dish is an easy and yummy way to use up the bountiful harvest of cucumbers coming from the garden.

CREAMED CUCUMBERS

Peel and slice about 6 c cucumbers and place in a large bowl. Pour creamed mixture over top and chill.

Creamed mixture:

1 c mayonnaise

¼ c sugar

½ t salt

¼ t pepper

¼ c vinegar

½ c milk

Chicken Jambalaya

This is a very slightly modified version of a recipe I found in a recent Better Homes & Garden magazine.  I loved the idea of a quick weeknight meal that was unique!  This jambalaya has a little bit of a kick to it but it's mild enough that even the kids will eat it.  I served this with slices of bread from Great Harvest - another favorite of mine!

CHICKEN JAMBALAYA

8 oz. skinless, boneless chicken breast halves

2 t Cajun seasoning
8 oz. fully cooked spicy or mild link sausage, sliced
1 small white or red onion, cut in thin wedges
2 yellow, green, and/or orange sweet peppers, cut in bite-size strips
2 cans (14 ½ oz.) stewed tomatoes, partially drained
½ T dried Parsley

Cut chicken in 1-inch pieces; place in a small bowl and toss with Cajun seasoning. 

Heat a 12-inch skillet over medium-high heat. Add chicken and sausage to skillet; cook 3 to 4 minutes or until chicken begins to brown. Add onion and sweet peppers to chicken mixture; Cook, stirring frequently, for 2 minutes. Drain part of the juice from the stewed tomatoes and then add tomatoes and remaining juice. Cover and cook 5 to 7 minutes or until chicken is no longer pink.

Ladle jambalaya into shallow soup/salad bowls onto a bed of white rice. Garnish with dried Parsley.

Chicken Dijon and Couscous

I've never really made couscous before but I'd heard it was good so I gave this recipe a try.  This chicken dish is wonderful and it's quick and easy.  The best part is that your side dish is prepared while the chicken is cooking and requires little work.

CHICKEN DIJON AND COUSCOUS

4 boneless skinless chicken breast halves (6-oz. each)
½ c chicken broth
½ t dried tarragon
⅛ t pepper

Couscous:
1 ½ c water
1 c uncooked couscous
1 T butter
1 t chicken bouillon granules
¼ t dried tarragon

Sauce:
1 T butter
3 T all-purpose flour
½ t salt
¾ c milk
⅓ c sour cream
2 T Dijon mustard

Place chicken in an ungreased 13x9-inch baking pan. Pour chicken broth over chicken; sprinkle with tarragon and pepper. Cover and bake at 400º for 15 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170º. Remove chicken and keep warm, reserving the pan juice.

For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules, and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.

Tooty Fruity Salad

This recipe originates from a story in a children's magazine that I read with my son. We decided to recreate the salad and this is what we came up with. Why is it called "tooty"? Because it's too good to turn down! 

TOOTY FRUITY SALAD

1 banana, sliced
½ c grapes, halved
1 can (11-oz.) mandarin oranges, drained
¾ c strawberries, hulled and halved
1 t lemon or lime juice
3 graham crackers, crushed

Combine all fruit in a large serving bowl. Add lemon juice and stir through fruit. Chill. Serve topped with graham crackers.

Berry Cream Smoothie

This is yet another version of my breakfast smoothie concoctions.  I love that this smoothie has a lot of protein and is packed with healthy fruit.  My son loved it despite his aversion to fruits and vegetables.  Score for mom who tries to sneak in fruits and veggies any way I can!

BERRY CREAM SMOOTHIES

1 c orange juice
1 c low-fat raspberry or strawberry-based yogurt
1 c vanilla frozen yogurt
1 banana
1 ½ c frozen mixed berries
1 t vanilla extract

In a blender or food processor, cover and process the ingredients in batches until blended. Stir if necessary. Pour into chilled glasses. For fun top the smoothie with granola or graham cracker crumbs!  Serve immediately. Makes 2-3 servings. 

Pork Tenderloin with Peaches and Pecan Sauce

I found this recipe in the current Taste of Home magazine on a Campbells soup adverstisement.  The picture made this main dish look so appealing that I decided to give it a try.  The sweet sauce combined very well with the pork.  I was very pleased with the results.

PORK TENDERLOIN WITH PEACHES AND PECAN SAUCE

1 T olive oil

1 pork tenderloin (~ 1-lb.), cut into ¾” inch slices
2 cloves garlic, minced
2 green onions sliced
1 can (10 ¾ oz.) condensed golden mushroom soup
1 can (15-oz.) sliced peaches in juice, drained, reserving juice
3 T soy sauce
2 T honey
¼ c glazed pecan halves
Hot cooked rice

Heat oil in skillet over medium-high heat; add pork and cook until well browned on both sides. Remove pork from skillet.

Add garlic and onions to skillet and cook and stir 1 minute. Stir soup, peach juice, soy sauce and honey in skillet and heat to a boil. Cook 5 minutes or until soup mixture is slightly reduced.

Return pork to skillet. Stir in peaches. Reduce heat to low. Cook until pork is cooked through. Stir in pecans. Serve pork and sauce with rice.  Sprinkle with additional glazed pecans, if desired.

Crispy Onion Chicken

Sometimes it seems like dinner time can be one of the most stressful times of the day.  That's why a simple easy recipe is always a winner.  I just discovered this recipe in the most recent Taste of Home Magazine.  I loved the fact that the prep time was 10 minutes - no chopping or dicing required!  I reduced the amount of pepper called for in the recipe and I chose to use cheddar fried onions although I'm sure the chicken would also be great with the regular fried onions.

This chicken received big compliments from the men at my house.  It went well with the roasted potates that I prepared as a side.  It was an easy simple meal that was delicious without a lot of work on my part.  The best part was the my son who says he hates all things onions loved this chicken and he didn't even realize what he was eating.

CRISPY ONION CHICKEN

½ c butter, melted

1 T Worcestershire sauce
1 t ground mustard
½ t garlic salt
⅛ t pepper
1 can (6-oz.) cheddar french-fried onions, crushed
4-5 boneless skinless chicken breast halves

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt, and pepper. In another shallow bowl, add ½ c fried onions. Dip chicken in the butter mixture, then coat with onions.

Place in a greased 9-inch square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350º for 30-35 minutes or until chicken juices run clear.

Savory Sausage Penne Supper

I merged two recipes into one to create this wonderful pasta dish.  The best part was that this was an honest to goodness 30 minute dinner.  I really was able to prepared the whole meal in 30 minutes without pre-prepared ingredients.  It's really perfect for a busy weeknight!

SAVORY SAUSAGE PENNE

1 pkg. (16-oz.) penne pasta
1 can (15-oz.) tomato sauce
1 jar (7-oz.) roasted sweet red peppers, drained
1 medium onion, cut into wedges
2 T olive oil, divided
2 garlic cloves, peeled
2 t balsamic vinegar
1 t sugar
1 t Italian seasoning
½ t fennel seed
¼ t garlic salt
1 pkg. (14-oz.) turkey sausage, coin-sliced
½ c shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, place the tomato sauce, red peppers, onion, 1 T oil, garlic, vinegar, sugar, Italian seasoning, fennel seed and garlic salt in a food processor; cover and process until blended. Set aside.

In a large skillet, cook sausage in 1 T oil over medium heat until no longer pink; drain. Add tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened.

Drain pasta; toss with sauce. Sprinkle with cheese. Serve topped with extra cheese, if desired.

Tortilla Stacks

I honestly don't remember where I first found this recipe.  This is a fun Tex-Mex main dish and it's easy to make too.  Serve it with your favorite Mexican or Spanish rice.

1 lb. lean ground beef
2 cloves garlic, minced
½ c salsa
1 (16 oz.) can refried beans
½ c thinly sliced green onions
12 corn tortillas (6-inch)
2 c cheese, grated
sour cream

In 10-inch skillet, brown ground beef with garlic until no longer pink; drain. Stir in salsa, and beans; cook 5 minutes, stirring occasionally. Place 4 tortillas on foil-lined baking sheet. Spread half of bean mixture evenly over tortillas, spreading to edges, using about ⅓ c bean mixture for each tortilla. Top with ¾ c cheese. Repeat layering with 4 more tortillas, remaining bean mixture and ¾ c cheese. Top with remaining 4 tortillas. Bake at 350˚ 10 minutes. Sprinkle with remaining ½ c cheese. Bake 5 minutes more or until heated through. Garnish with sour cream and green onions.

Baked Potato Soup

Soups are a fall favorite and this soup is no exception.  I stumbled upon this recipe when I was searching for a quick dinner recipe.  I had all the ingredients on hand so I gave it a try.  I was skeptical because I've tried a few other similar recipes in the past and I just wasn't impressed.  But this recipe was a surprise and it received compliments from my husband and son.  This recipe is definitely a keeper.

¼ c butter
¼ c chopped onion
1 can (14-oz.) chicken broth
1 can (12-oz.) evaporated milk
3 medium baking potatoes, baked
Salt and pepper to taste
4 bacon strips, cooked and crumbled
½ c shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.

Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon and cheese. Makes 4 servings.

Double Chocolate Bars

If you like ooey gooey chocolate then this is the treat for you.  I found this recipe in a Taste of Home magazine.  I love that this recipe only calls for 5 ingredients and is quick to prepare.  I've received many compliments on this treat when I've shared it with friends and neighbors.

1 pkg. (16-oz.) cream-filled chocolate sandwich cookies, crushed

¾ c butter, melted
1 can (14-oz.) sweetened condensed milk
2 c (12-oz.) miniature semisweet chocolate chips, divided


Combine the cookie crumbs and butter; pat onto the bottom of an ungreased 13x9-inch baking pan. Combine the milk and 1 c of the chocolate chips in a microwave-safe bowl. Cover and microwave until chips are melted; stir until smooth.


Pour over crust. Sprinkle with remaining chips. Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool bars on a wire rack.

Teriyaki Chicken Noodle Bowl

This is my version of a recipe that I found in a Taste of Home Cooking School magazine almost ten years ago.  This is another quick, easy, and healthy meal that is perfect for a busy weeknight.

1 T vegetable oil
2 boneless skinless chicken breast halves, cut into 1" pieces
1 16-oz. pkg. frozen California blend vegetables
¾ c water
½ c teriyaki glaze
1 pkg. chicken-flavor ramen noodle soup mix


Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3-4 minutes or until chicken is no longer pink. Add teriyaki glaze, water and ramen noodle seasoning mix. Break up noodles into pieces. Add noodles and frozen vegetables to skillet. Cover and cook 8-10 minutes until vegetables are crisp-tender, stirring frequently. Makes 4 servings.

Dinnertime Quesadillas

I really can't remember where I first found this recipe.  This recipe is a quick main dish that is loaded with fiber and protein while being kid-friendly at the same time.  It's also a great way to use left-over chicken - just shred the precooked chicken in your food processor to save on time.

2 c shredded cooked chicken
½ c drained canned whole kernel corn
½ c sliced green onions
½ c drained canned black beans, rinsed
1 c salsa
1 c shredded cheese
Tortillas


Layer chicken, corn, onions, beans, salsa, and cheese evenly over one half of each tortilla. Fold tortillas in half to enclose filling. Cook one or two quesadillas at a time in a large nonstick skillet on medium-high heat 3 minutes on each side or until quesadillas are lightly browned on both sides and cheese is melted.  Serve topped with sour cream, salsa, and avocado slices, if desired.

Creamy Chicken Stir Fry

I got this recipe off the back of a soup can many years ago.  It's one of my all-time favorite stir-fry recipes.  Stir-frys are great for families - they're generally economical, quick, and healthy - loaded with veggies.  This recipe has a twist on traditional stir-fry recipes and that's just what I love about it.

1 1b. skinless, boneless chicken breasts, cut into strips

3 c cut-up fresh vegetables or 16-oz. bag frozen stir-fry vegetable blend
1 can cream of mushroom soup
¼ c water
1 T soy sauce
4 c hot cooked rice


Spray skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.  Add chicken in 2 batches and stir-fry until browned. Set chicken aside.

Remove pan from heat. Spray with cooking spray. Reduce heat to medium. Add vegetables and stir-fry until tender crisp. Add soup, water and soy. Heat to a boil. Return chicken to pan and heat through. Serve over rice.

Cheesy Chicken Subs

I found this recipe in a Taste of Home cookbook.  Of course I made a few modifications and the end result was fantastic.  This is an easy main course when you're in a hurry and it can easily be adjusted according to the ingredients you have on hand.  Depending on what's in my kitchen I may use fresh or canned mushrooms, cheddar or Swiss cheese, and a red or white onion.  You might switch up the ingredients a bit but no matter what you'll have a hit on your hands!

12 ounces boneless skinless chicken breasts, cut into strips
½ c Italian salad dressing
1 can (4-oz.)  or ~1 c sliced mushrooms
1/2 cup sliced onion
1/4 cup olive oil
4 submarine buns, split and toasted
4 slices Swiss or cheddar cheese

Place chicken in a bowl; sprinkle with salad dressing. In a skillet, sauté mushrooms and onion in oil for 3 minutes. Add chicken; sauté for 6 minutes or until chicken juices run clear.


Spoon mixture onto roll bottoms; top with cheese. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Replace tops. Makes 4 servings.

Quick Tomato Mac n' Beef

This is an easy main dish that you can make from ingredients you already have.  It's the solution when you're wondering what to make for dinner tonight.  Even better - it's quick and easy.

1 lb. ground beef
1 c chopped onion
1 clove garlic, minced
1 (14 ½ oz.) can diced tomatoes, undrained
1 c water
1 c uncooked elbow macaroni
1 c shredded cheddar cheese
sour cream (optional)


In a large skillet, cook beef, garlic, and onion until beef is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. Cover and simmer 10 minutes or until macaroni is cooked. Stir in cheese. Garnish with green onions and sour cream if desired.

Sausage & Penne Marinara

I recently found this recipe in a Taste of Home magazine.  Italian food is my very favorite so I knew I had to give this recipe a try.  You can't go wrong with a quick easy Italian dish served with garlic bread and a green salad for a perfect weeknight meal.  This pasta dish certainly fit the bill!

2 ½ c uncooked penne pasta

½ lb. Italian sausage links, cut into 1-inch pieces

1 large onion, halved and sliced
1 medium green pepper, sliced
1 T canola oil
1 can (14.5 oz.) stewed tomatoes, cut up
1 can (8-oz.) tomato sauce
1 t garlic powder
1 t dried basil
1 t dried oregano
½ t salt
½ t pepper
¼ t crushed red pepper flakes
Grated Parmesan cheese, optional


Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper in oil over medium heat until sausage is no longer pink and vegetables are tender. Add the tomatoes, tomato sauce and seasonings; heat through.


Drain pasta; toss with tomato mixture. Sprinkle with cheese if desired.

Citrus Smoothie

I make a lot of smoothies mostly as a way to underhandedly incorporate more fruit into my son's diet.  He claims that he hates eating fruit and vegetables but somehow he doesn't mind drinking them in a smoothie.  Here is my latest smoothie creation!

1 ½ c frozen fruit: pineapple, mangoes, peaches, strawberries
¾ c low-fat vanilla yogurt
½ c orange juice
½ c milk
1 T honey
½ t vanilla


Place fruit, yogurt, orange juice, milk, honey, and vanilla in a blender and blend until smooth.

Chicken with Lemon and Garlic

I picked up this easy chicken recipe several years ago and I love to make this dish when I'm in a hurry and don't have a lot of time to prepare dinner.  The best part is that this chicken is very flavorful and presents nicely.  Using this recipe you can serve your family a nice, healthy dinner without a lot of hassle.

1 lb. skinless chicken tenders

¼ c extra virgin olive oil

2 green onions, chopped finely

2 T chopped garlic
¼ t pepper
2 T lemon juice
1 t chopped dried basil
salt and pepper to taste


Heat olive oil in a large frying pan. Add chicken tenders, green onion, garlic and cayenee, stir-frying for about 5 minutes or until lightly browned, juicy and cooked through. Add lemon juice and basil, then salt and pepper to taste.