Chocolate Moo'd

1/2 cup almond milk
1 ripe banana, sliced and frozen
2 T almond butter
2 T coconut milk (canned)
2 T cocoa powder

Combine in blender.

A healthy version of Jamba Juice's Chocolate Moo'd. 

Weekly Menu 8/5/12 - Amy

Vegetarian Tacos (spanish rice, black beans, tomato, sweet onion, cheese, lettuce, salsa, avocado), fresh fruit
Chinese chicken salad, cantaloupe
Vegetable stir fry
Fajitas, fresh fruit
Avocado-cran salad (lettuce, chicken, avocado, cucumber, apple, craisins, toffee butter almonds, poppy seed dressing)
Hoggie sandwhiches, veggies, fruit
Pasta broccoli salad, fruit, veggies, rolls

Pasta Broccoli Salad

1 - 1 1/2 heads broccoli, cut into florets
1/2 cup sharp cheddar cheese, coarsely grated
1/2 cup diced celery
1/4 red onion, finely chopped
1 small package bacon bits
12 oz. colored twirly pasta, cooked and cooled
1-2 chicken breast, chopped (optional-if you are wanting to make it a main dish)

Combine all ingredients.  Add bacon and cheese last.  Mix dressing in and chill before serving.

Dressing:
3/4 cup mayo
6 T. sugar
3 T. vinegar

Armenian Rice

 1/2 cube butter
2 1/2 cups chicken broth
1 small onion
1 cup rice
1 small can of mushrooms

Melt butter in frying pan and brown onion and rice.  Put in a casserole dish.  Add broth and water.  Cook in oven for 45-55 minutes at 350 degrees with a tight lid.  Serves 4-6 people.

Weekly Menu 7/22 and 7/29- Elise

Sloppy Joes, potato salad, corn
Ribs, potato salad, fruit
French dip, salad
Bolognese with pasta and french bread
Roast, potatos, carrots, fruit salad, rolls
Yum yum
Stew and biscuits
7 layer dip
Steak Soup
BBQ beef sandwiches, potato salad, corn and fruit
Tacos
Teriyaki Drumsticks, rice, broccoli

Steak Soup

Steak Soup

Combine in crockpot and cook on low for 5-6 hours:
Steak, or other beef
3-4 potatoes
5-6 carrots
green beans
corn
3-4 cups of beef broth
onion
rosemary
oregano
Zucchini (add in the last 1/2 hour)

I really make this different everytime.  You can add whatever veggietables you want.  Sometimes I make it with chicken (and use chicken broth) instead.

Bolognese

Bolognese

From the Kitchen of the Pessetto Family

1 large carrot

1 medium onion

1 stalk of celery

1 pound ground beef

2 Tbs. butter

1 large can (28 oz.) tomato sauce

Salt, pepper, and nutmeg to taste

Very finely dice carrot, onion, and celery in food processor, blender, or by hand. Melt butter in pot and add diced vegetables. Cook for about five minutes in the butter over medium heat. Add beef and cook with vegetables until completely brown. Add the tomato sauce and stir well. Simmer for about two hours and add salt, pepper, and nutmeg to taste. Typically the longer the sauce cooks the better the result.

* Bolognese makes a great sauce to use in lasagna.