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.

Southwestern Veggie Wraps

1 small onion
1 garlic, minced
1 T oil
1 can (15 oz) black beans, rinsed and drained
1 1/2 cup frozen corn
1 red bell pepper, chopped
1 coarsely chopped zucchini
2/3 cup plus 2 T water, divided
1 t. chili powder
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/8 t. pepper
1 t. cornstarch
flour tortillas
salsa
sour cream

Saute onion and garlic in oil until tender.  Stir in beans, corn, red pepper, zucchini, 2/3 cup water, and spices.  Bring to a boil.  Reduce heat and simmer uncovered 10-15 minutes or until most of the liquid has evaporated.  Combine cornstarch and remaining water until smooth.  Stir into skillet.  Bring to a boil and cook for one minute until thickened.  Serve on tortilla with salsa and sour cream.

Weekley Menu 7/15- Amy

Sloppy joes, corn on the cob, cantaloup
Delectable Chicken, potato salad, fruit salad
Salad (lettuce, pear, strawberries, craisins, walnuts, avocado, chicken)
P.F. Chang's lettuce wraps ,cantaloup
German pancakes, bacon, smoothie
Turkey, sweet potatoes, green beans

Weekly Menu 7/8 - Amy

Honey mustard chicken wraps, fruit salad and veggies
Vegetable stir fry and pineapple
Mexican salad and fresh fruit (Lime chicken, lettuce, tomato, sweet onion, cilantro, corn, black beans, avocado)
Baked oatmeal, eggs, bacon
Crockpot baked potato, fresh fruit, smoothie
Frito Salad
Salmon, rice, broccoli, carrots

Lime Chicken

1.5 lbs chicken, cubed
1/4 cup vinegar, white or balsamic
1 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. oregano

Saute chicken over medium-high heat until cooked through.Add everything else; simmer for about 10 minutes.  Serve in warm tortillas with cheese, tomato, lettuce or whatever else you like in your taco.

Alfredo Bake- Our Best Bites

Alfredo Bake

Our Best Bites

(in their book its called: Bacon Artichoke with Penne Bake)

8 ounces penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce

2 chicken breasts, grilled and chopped

6 ounces (1/2 package) cooked bacon, chopped

1 jar (14 ounces) marinated artichoke hearts, drained and chopped

1/2 cup chopped green onions (about 1 decent sized bunch)

1 cup shredded mozzarella cheese, divided

salt and pepper to taste

1. Preheat oven to 350 degrees

2. Prepare pasta according to package directions

3. While the pasta is cooking, prepare guiltless Alfredo Sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cup mozzarella. Season to taste.

4. Transfer mixture to an 8x8 inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese. Cover with aluminum foil and bake for 20 minutes or until heated through and cheese is bubbly.

Guiltless Alfredo Sauce- Our Best Bites

Guiltless Alfredo Sauce

Our Best Bites

*Austin is super particular with alfredo sauce. I don't think I made one he really liked until I made this one. It's Good!

2 Cups milk

1/3 cup (3 ounces) cream cheese

2 Tbsp. flour

1 tsp salt

1 Tbsp butter

3 garlic cloves, minced

1 cup freshly grated parmesean cheese

1. In a blender, blend the milk, cream cheese, flour and salt until smooth and set aside.

2. In a large nonstick saucepan, melt butter on medium-high heat and add the garlic. Sauté the garlic for about 30 second, stirring constantly to prevent the garlic from sticking and burning.

3. Add the milk mixture to the pan. Stir constantly for 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thicken, about 6-7 minutes.

4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.

5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing.

6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.

Weekly Menu 7/1 and 7/8

Roast, carrots, potatoes, jello
"Big sandwhiches", fruit
Alfredo Bake, salad
Ribs, potato salad, corn-on-the-cob, red white and blue fruit
Pulled Pork Salad, spanish rice
Sloppy joes, homemade fries
Baked Oatmeal, yogurt, scrambled eggs, smoothies
Pasta salad, rolls
Tacos, spanish rice
Baked ziti, salad
Crockpot baked potatoes, smoothie
Grilled chicken, rice, grilled asparagus
Pizza, smoothies