What a better way to celebrate a new season with a refreshing smoothie. This recipe is from a nephew.
I've used reduced fat milk , but you can also make this vegan by using dairy free milk and vegan ice cream. You can even try this recipe with frozen yogurt too.
You can adjust the amount the ice cream, if desired. Enjoy!
1/2 c each sliced strawberries (fresh or frozen), orange juice, milk
1/2 - 1 c strawberry ice cream
1 banana sliced
Combine ingredients in a blender. Blend well for 15 - 30 seconds.
Serves 2
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Wednesday, March 23, 2011
Thursday, March 10, 2011
Simple Simon Salmon ™
This is a very easy recipe that is perfect for Lent or anytime of the year.
1.5 - 2 lb salmon fillet
1/8 - 1/4 tsp each: salt, ground black pepper (to taste)
1/2 - 1 tsp each: dried parsley, dried or fresh dill (to taste)
1 clove chopped garlic, crushed
juice and zest of 1 lemon
2 - 3 T approx. butter (cut into pieces)
Nonstick cooking spray
Preheat broiler.
Spray cookie sheet with nonstick cooking spray.
Place salmon fillet on cookie sheet. Sprinkle salt, pepper, parsley, dill, garlic, butter pieces and lemon zest evenly over fillet. Squeeze lemon evenly over salmon.
Place salmon in broiler and broil on high for 12- 15 min. or until flaky. Remove from oven and let rest for a few minutes. Cut fillet into 4 - 6 serving pieces.
Serves 4 - 6.
1.5 - 2 lb salmon fillet
1/8 - 1/4 tsp each: salt, ground black pepper (to taste)
1/2 - 1 tsp each: dried parsley, dried or fresh dill (to taste)
1 clove chopped garlic, crushed
juice and zest of 1 lemon
2 - 3 T approx. butter (cut into pieces)
Nonstick cooking spray
Preheat broiler.
Spray cookie sheet with nonstick cooking spray.
Place salmon fillet on cookie sheet. Sprinkle salt, pepper, parsley, dill, garlic, butter pieces and lemon zest evenly over fillet. Squeeze lemon evenly over salmon.
Place salmon in broiler and broil on high for 12- 15 min. or until flaky. Remove from oven and let rest for a few minutes. Cut fillet into 4 - 6 serving pieces.
Serves 4 - 6.
Saturday, March 5, 2011
Please Eat Your Vegetables Soup ™
Nothing is more satisfying on a late Winters day than a hearty bowl of soup. This is a very easy recipe for vegetable soup.
I've used inexpensive stewing beef and low sodium beef broth. You can use leftovers as well. You can even make this soup with chicken or even vegetarian if you wish.
8 c low sodium broth (I've used beef broth)
2 c meat (cut into chunks)
4 c mixed vegetables (canned or frozen)
1 c chopped celery
1 can diced tomatoes
1 c chopped onions
1/4 tsp ground black pepper
pinch of salt (optional)
In a large pot combine: broth, meat, veggies, celery, tomatoes, onions,. pepper and salt. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally.
Serves 8.
I've used inexpensive stewing beef and low sodium beef broth. You can use leftovers as well. You can even make this soup with chicken or even vegetarian if you wish.
8 c low sodium broth (I've used beef broth)
2 c meat (cut into chunks)
4 c mixed vegetables (canned or frozen)
1 c chopped celery
1 can diced tomatoes
1 c chopped onions
1/4 tsp ground black pepper
pinch of salt (optional)
In a large pot combine: broth, meat, veggies, celery, tomatoes, onions,. pepper and salt. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally.
Serves 8.
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