Sweet Spinach Detox Smoothie

from The Ninja Kitchen Website

I got a Ninja Master Prep blender/processor for Mother's Day. I'm so excited to make healthy green smoothies! :) This is the first one we tried & we both really liked it! Enjoy!

Sweet Spinach Detox

PREP TIME: 5 MINUTES,

1-2 SERVINGS

The health benefits of spinach, lemon and ginger are phenomenal! Apple and agave add sweetness, creating a winning combination.

Ingredients

2 crisp apples, peeled, cored, cut in half,
1 lemon, peeled,
1-inch ginger, peeled,
1 1/2 cups fresh spinach,
2 tablespoons agave or honey,
1/2 cup apple juice,
1/2 cup water,
1 cup ice cubes

Directions

1. Place the Top Blades in the Pitcher and add all of the ingredients in the order listed.*
2. Select Speed 1 and flip the switch to START. Slowly increase to Speed 8 and blend until smooth.

Chicken Broccoli Rice Casserole

From Crystal at www.moneysavingmom.com 

 

Chicken Broccoli Rice Casserole

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped (she bakes hers in the oven like this.)
• 4 cups chopped broccoli, lightly steamed (can use frozen or fresh)
• 2 cans cream of mushroom soup (or 2 batches cream of mushroom soup)
• 2 cans cream of chicken soup (or 2 batches cream of chicken soup)
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.
To freeze: Divide into four ziptop freezer bags and seal tightly. Freeze flat.
To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.
Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.
This recipe makes around 15-18 servings. Each freezer bag serves 4-5 people.
Recipe adapted from Once a Month Mom

Aunt Ellen's Irish Soda Bread

via Katy Foley

2 cups flour
1 Tbsp sugar
3 1/2 tsp baking powder
3 Tbsp Shortening (like Crisco)
3/4 cup raisins (plumped)
1/2 tsp salt
1 cup milk

*To plump raisins: soak in boiling water 1/2 hour (boil water, dump raisins, take off stove) Drain and dry thoroughly with paper towel before adding to bread

Sift dry ingredients. Cut in shortening with pastry blender. Add raisins (toss with small tsp of flour first). Add milk and mix together (by hand) to make a moist batter. Spread in a greased round pan (I use my aunt's old metal pan - it's higher than a round cake pan but no hole in the middle or anything like a bundt pan and not as high).
Bake 400 degrees 25-30 minutes. Decrease oven temp to 375 if using glass pan.
Enjoy! (the top should be crusty and bumpy)

Roasted Brussels sprouts with bacon & balsamic glaze

From the Health Partners "Yum Power" Cook book

Serves 8

2 lbs med Brussels sprouts

3 Tbsp olive oil

Salt & freshly ground black pepper

4 slices uncooked thick-sliced bacon, cut into 1/2 inch pieces

1/4 C balsamic vinegar

Place rack in the middle of the oven & preheat the oven to 450*.

Using a small, sharp knife, trim the ends from the Brussels sprouts. Tear off the loose outer layer of leaves and cut in half. Place the sprouts in a baking dish. Drizzle with oil & season with salt & pepper. Toss to coat evenly. Sprinkle the bacon over the top of the sprouts and roast for 25 minutes, stirring the vegetables halfway through baking.

After baking for 25 minutes, add the balsamic vinegar and stir to mix the flavors. Roast for another 5 minutes until the sprouts are browned and tender and the bacon cooked.

Cheddar & Cauliflower Soup

From The Mom 100 Cookbook

Super yummy. It's like a creamy potato soup - but no carbs! Save the carbs for some crusty bread on the side. Delish!

1 tbsp kosher or coarse salt, plus more to taste
1 large head cauliflower (2 lbs or so), cored and cut into 1" pieces
2 Tbsp unsalted butter
1 onion, chopped
1/2 tsp minced garlic
2 Tbsp all-purpose flour
1/2 tsp dried thyme, OR 1 big pinch of ground nutmet
4 C low-sodium chicken or vegetable broth
2 tsp Dijon mustard
1/8 tsp cayenne, or a few shakes of Tabasco sauce, or 1 squirt of Sriracha sauce (all optional)
1 C heavy (whipping) cream or whole milk, or a combination of the two
1 1/2 C (6oz) grated sharp or extra-sharp cheddar cheese
Freshly ground black pepper

Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbsp of salt and the cauliflower, cover the pot, reduce the heat to medium-high and let simmer until the cauliflower is tender, 7 to 9 minutes. Drain the cauliflower and set it aside.

Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned, about 4 minutes. Add the garlic and cook until the garlic starts to turn golden and becomes fragrant, 1 to 2 minutes. Whisk in the flour and thyme or nutmet and cook, whisking, until the flour starts to color, about 3 minutes.

Gradually whisk in the broth, mustard and whatever spicy ingredient you may be using, if you are using one at all. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cooked cauliflower.

At this point you can transfer the soup to a blender or food processor, and puree it, or better yet, use an immersion blender to puree it right in the pot until smooth. Make the soup as smooth or chunky as you like.

Return the soup to the pot if necessary and reheat it over medium-high heat. Add the cream or milk and cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don't let the soup come to a boil or it might separate. Taste for seasoning, adding more salt as necessary and black pepper to taste.

**I used nutmeg & just a teeny bit of cayenne. This was a hit with everyone in my family! Dahlia said I could "write that one down." :)

Chickpea Poppers

From The Mom 100 Cookbook

These are yummy. The cookbook compares them to chips. And hey, that's fine for me! A great, pretty dang healthy snack. I'm very happy to have discovered this recipe!

Nonstick Cooking spray
2 cans (15 oz each) chickpeas, rinsed & drained
2 Tbsp olive oil
1 1/2 tsp kosher or coarse salt, or more to taste

1. Preheat the oven to 375*. LIghtly spray a rimmed baking sheet with nonstick cooking spray.

2. Pat the chickpeas dry with a clean dish towel or a few paper towels.  Toss the chickpeas on the baking sheet with the olive oil & salt.

4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly & crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning adding more salt as necessary. Serve the chickpeas warm or at room temperature.

Other suggestions for seasoning. Each of the following is good for one 15oz can of chickpeas. So either double or make one of each!

* a mixture of 1/4 tsp chili powder and 1/4 tsp ground cumin

* a mixture of 1 tsp minced fresh rosemary and 1/2 tsp finely minced garlic


YUM!

Thelma's Oven-Fried Lemon Chicken

from Hollyhocks & Radishes

3 Chicken breasts - halved
1/2 C lemon juice
1/2 C olive oil
2-3 cloves garlic minced
1-2 tsp Italian mixed herbs
1 tsp salt
Freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Place chicken in a shallow, glass baking dish. In a small bowl combine remaining ingredients and pour over chicken, coating well. Cover and refrigerate overnight or a minimum of 6 hours turning occasionally.

Preheat oven to 325*. Bake chicken in same dish, uncovered, for 35-40 minutes, periodically basting with marinade.

Thelma liked serving this with barley cooked in chicken broth, broccoli florets tossed in lemon butter and "Baked Tomatoes in Cream"