Light Frappuccino

like Starbucks. mm mm mm!
from laaloosh.com

Ingredients
2 T instant coffee granules (regular or decaf)
2 T fat free vanilla flavored coffee creamer, powdered
1/2 c fat free milk
8-10 ice cubes

Instructions
Blend all ingredients together in a blender and process until smooth. If desired, sweeten with Splenda.

Mashed potatoes with a flair

serves 6

Ingredients:
2 1/2 lbs (about 3 very large) potatoes
1/4 c milk
6 T butter
1/2 t salt
1/2 c salsa
1/2 c corn
1 c shredded cheddar
thinly sliced green onions, for garnish (optional)

Directions:
1. Place potatoes in large pot and cover w/ water. Bring to boil, then reduce to low and cook til tender, abt 20 mins.
2. Meanwhile, place milk, butter, and salt in a saucepan. Bring just to simmer over low heat- don't boil. Remove from heat and stir in salsa and corn.
3. When potatoes are cooked, drain well, then return them to pot. Shake pot over low heat for abt 30 secs to dry them out.
4. Remove potatoes from heat and add hot milk mixture. Mash potatoes til they're fluffy. Fold in cheese. Sprinkle w/ green onions (if desired).


Nutritional jazz: 340 cal; 18 f fat; 11 g sat fat; 51 mg cholesterol; 455 mg sodium; 915 mg Potassium; 36.5 g carbs; 9.6 g protein; 16.8% vitamin A; 3.7% vitamin b-12; 26% vitamin b-6; 31% vitamin C; 18% calcium; 13% copper; 14% folate; 12% iron; 13.6% magnesium; 19% manganese; 12% niacin; 23% phosphorus; 11% riboflavin; 7.8% thiamin; 8.6% zinc

Cherry Cream Cheese Nut Bread

makes 2 loaves

Ingredients:
3/4 c butter, softened
1 (8 0z) package cream cheese, softened
1 c sugar
2 eggs
3 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 (8 oz) can crushed pineapple
2 c pitted cherries, chopped
1 t vanilla
1 c pecans, chopped
confectioners' sugar, for garnish (optional)

Directions:
1. Preheat oven to 350F. Grease and flour two 5x9 inch loaf pans
2. In large bowl, cream butter and cream cheese. Add sugar and eggs and mix together.
3. Sift together flour, baking flour, baking soda and salt.
4. Gradually add flour mixture, pineapple and cherries to butter mixture. Add vanilla and mix well. Stir in pecans.
5. Pour into prepared pans. Bake for 50 mins, or til toothpick comes out clean.
6. Cool pans on wire rack for 10 mins. Remove to wire rack to cool completely. Sprinkle w/ confectioners' sugar before slicing, if desired.

Cheesy Burrito scramble

One of my kid's fav easy breakfasts:

Ingredients:
1 whole wheat tortilla (6 inch)
1 cheese slice
1 egg
1 T salsa

Directions:
Place tortilla in small microwavable bowl; top w/ cheese. Add egg; gently beat w/ fork. Microwave on high 1 min or until egg is set. Transfer tortilla to sheet of foil; top egg w/ salsa. Fold over tortilla over egg; wrap w/ foil.

Nutritional Jazz: 283 cal; 17 g fat; 6.3 g sat fat; 234 mg cholesterol; 939.5 mg sodium; 152 mg potassium; 26 g carbs; 15.7 g protein; 13% vitamin A; 10% vitamin b-6; 18% calcium; 13% iron; 26.5% phosphorus; 20% riboflavin; 24% selenium; 8.6% zinc

Butternut squash au gratin

from Kraft recipes
serves 8

Ingredients:
1 butternut squash
4 slices bacon, chopped
1 sm sweet onion, diced
2 T flour
1/4 t pepper
1 c chicken broth
1 1/2 c shredded cheddar, divided

Directions:
Heat oven to 350F. Cut squash lengthwise in half; discard seeds. Remove peel. Cut each half crosswise into thin slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8-10 min or until squash is tender.

Meanwhile, cook bacon in skillet until crisp; remove from skillet, reserving 1 T drippings in skillet. Drain bacon. Add onions to drippings; cook and stir 5 mins. Stir in flour and pepper; cook and stir 1 min. Add broth; cook and stir 3 mins or until sauce is thickened. Remove from heat. Stir in 1 c cheese.

Drain squash. Arrange in 8 or 9 inch square baking dish; cover w/ half the sauce. Repeat layers; top w/ bacon and remaining cheese. Bake 25-30 mins or until heated through.

Nutritional Jazz: 130 cal; 7.9 g fat; 27.9 mg cholesterol; 321 mg sodium; 236.3 mg potassium; 8 g carbs; 7.2 g protein; 76% vitamin A; 14% vitamin c; 18% calcium; 5 % folate; 9% magnagese; 14.5% phosphorus;

Mini-meatloafs

serves 6

Ingredients:
1 lb ground turkey
2 4 oz cans mushrooms, stems and pieces, drained
1 c rolled oats
1 egg
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 T Worcestershire sauce (or more if you like more)
2 T ketchup
1/4 t dried thyme

Directions:
1. Preheat oven to 350F. Spray 12 cup muffin pan w/ cooking spray
2. In large bowl, mix together turkey, mushrooms, oats, egg, onion, salt, pepper, sauce, ketchup, and thyme.
3. Divide the mixture into 12 balls and place into muffin cups.
4. Bake for 30 mins or til internal temp is 160F.

Nutritional Jazz: 180 cal; 6.4 g fat; 53 mg cholesterol; 481 mg sodium; 155 mg potassium; 22 g carbs; 18 g protein; 11% copper; 7.7% folate; 17% iron; 12% magnesium; 67% manganese; 16% phophorus; 14% thiamin; 8.7% zinc.

Dough!

Dough's MADE to be eaten raw. Yep, you read right, raw. Awesome.
From Willowbird Baking

Chocolate chip ready-to-eat safe cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons water

Directions:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

Sugar ready-to-eat cookie dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Cake Batter ready-to-eat dough
makes abt 1 1/2-2 c dough
Ingredients:
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water

Directions:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Turtle Brownies

From Pioneer Woman

One of my favs! Serves 12

Ingredients:
14 oz weight package Of caramels, unwrapped
⅔ c evaporated milk, divided
1 package (18.25 Oz. Box) German Chocolate cake mix
¾ c butter, melted
1 c Chopped Pecans (or Walnuts)
1 c Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees. Grease and flour a 9”x13” baking pan.

Melt caramels and 1/3 cup evaporated milk in the microwave; set aside.

Mix together cake mix, melted butter, remaining 1/3 cup evaporated milk, and nuts.

Press half of the dough mixture into the bottom of the prepared pan.

Bake for 6 to 7 minutes and remove from the oven.

Immediately sprinkle chocolate chips on the baked layer. Drizzle melted caramel over the chocolate chips and drop remaining dough by small spoonfuls over the caramel. It is okay if there is some caramel showing through—that looks yummy!

Return the pan to the oven and bake for an additional 16 to 18 minutes.

Cool. Cut into squares. Enjoy!

Orange Julius

From the awesome Karen, thanks for sharing!
serves 8-10

1 can frozen orange juice (12 oz)
2 cups ice water
2 cups unsweetened almond silk
1 cup granular splenda
2 tsp vanilla
Blend together in your blender.. We place 4-6 ice cubes in the magic bullet/ blender, cover with juice mix & blend away. We always enjoy one fresh then I put away the extras for snacks throughout the week. Juice mix stores in the fridge for about 1 week. Enjoy!

Nutritional Jazz: 192 cal; .8 g fat; 46 mg sodium; 409 mg potassium; 46 g carbs; 26.6 g sugar (unless you use splenda from above); 120% vitamin b-6; 6% vitamin D; 12.5% vitamin E; 7.5& thiamin

Asparagus Fritatta

serves 4

Ingredients:
5 eggs
1/4 c low fat milk
1/4 c shredded cheddar cheese
1/4 t salt
1/4 t pepper
1/2 c fresh asparagus cut into 1 inch pieces (abt 1/2 lb)

Directions:
1. Preheat oven to 375 F. Lightly coat 9 inch pie plate w/ cooking spray and set aside.
2. In medium bowl, whisk together eggs, milk, cheese, salt & pepper. Stir in asparagus and pour into prepared pie plate. Bake abt 20 min or until set. Remove from oven and let stand abt 5 mins before slicing.

Nutritional Jazz: 125 cal; 11.6 g fat; 276 mg cholesterol; 411 mg sodium; 159.5 mg potassium; 3.4 g carbs; 11 g protein; 12% vitamin A; 10.7% vitamin b-12; 6% vitamin b-6; 8% vitamin D; 7% vitamin E; 13% calcium; 11% folate; 17.6% phosphorus; 22.5% riboflavin; 26.5% selenium; 7% zinc

Blueberry Zucchini Bread

Ingredients:
1 c flour
1 c wheat pastry flour
1/4 c light brown sugar
1/4 c sugar
1 t baking soda
1 t cinnamon
1/2 t coarse sea salt
1/2 t baking powder
3 eggs
3/4 c canola oil
1 t vanilla
2 c shredded zucchini
1 c blueberries

Directions:
1. Preheat oven to 350F. Lightly coat bottom of 4 mini 5 inch loaf pans or 1 9 inch pan w/ cooking spray; set aside.
2. In large bowl combine flours, sugars, soda, cinnamon, salt, and powder; set aside. In another bowl mix eggs, oil, and vanilla. Add to flour mixture and stir til combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pan(s). Bake abt 40 min for mini pans or 1 hr for 9 in pan or until golden brown and toothpick comes out cleanly. Allow to cool in pan 10 mins before removing. Serve warm or let cool completely before slicing. Each mini loaf makes pieces; large loaf as 12. Freeze extra mini loafs for up to 3 months.

Banana Coconut Pineapple Muffins

I know Sam won't want to eat these, but they sound heavenly to me

From For the love of Cooking

Ingredients:
1 1/2 c of flour
3/4 t baking soda
1/2 t salt
1 1/2 t cinnamon
3/4 stick of butter (6 T)
1 1/2 t vanilla extract
2/3 c of sugar
1 large egg
2 large very ripe bananas
1/2 c crushed pineapple
3/4 c shredded coconut plus more for sprinkling on top of each muffin

Directions:
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

In a small bowl combine the flour, baking soda, salt, and cinnamon together until well mixed.

Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter, mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut until combined.

Add the dry mixture to the wet mixture. Stir until just the ingredients are just combined. Don't over mix the batter. Divide the batter evenly into the muffin tin then sprinkle each top with coconut.

Bake for 21-23 minutes or until a tester inserted in the center comes out clean. Remove from the oven.

Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!

Banana Strawberry Orange Muffins

From For the Love of cooking

Ingredients:
2 1/4 c flour
2 t baking powder
1/2 t salt
2 large ripe bananas, mashed
2 eggs
2/3 c brown sugar
1/2 c butter, melted
1 T vanilla
1 1/2 T fresh orange juice (or juice from one orange)
1 1/2 c of strawberries, sliced (add a bit of sugar if they are tart)
1 T grated orange zest, divided
3 T sugar

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, baking powder, salt, and 1/2 tablespoon of orange zest together in a small bowl.

Using an electric mixer, beat together the bananas, eggs, brown sugar, melted butter, fresh orange juice, and vanilla until well blended. Stir in the dry ingredients until just combined then carefully add 1 cup of sliced strawberries and gently mix together. Scoop the batter evenly into the muffin tray. Sprinkle the remaining strawberries evenly over the tops of each muffin, making sure to push them down a bit.

Combine the sugar and remaining tablespoon of orange zest together and sprinkle evenly on top of each muffin.

Place into the oven and bake for 25-27 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack for a few minutes. Enjoy.

Slow Cooker Mac & Cheese

From $5 dinners

serves 4-6
Ingredients:

1/2 lb elbow macaroni, cooked
non-stick cooking spray
12 oz evaporated milk
1 1/2 c milk
2 eggs, beaten (can be left out if desired)
1 t salt
1/2 t black pepper
4 c shredded cheddar

Directions:

Coat the crock pot with non-stick spray. Add all ingredients, saving 1 cup of cheese. Cook on low 4-5 hours. Sprinkle remaining cup of cheese over top a few minutes before serving.

Paula Deen's Mint Iced Tea

makes 1 gallon

Ingredients:
1 quart water
4 family size tea bags (recommended: Luzzienne)
2 c sugar
1 bunch mint leaves
1 lemon, slices for garnish

Directions:
n a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon.

To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

Wild Rice Pilaf

From World's Healthiest Foods
serves 6

Ingredients:
1/2 c wild rice
1 c long grain brown rice
1 med onion, chopped
3/4 c diced celery, about ½-inch pieces
2 c sliced mushrooms
1 medium green apple, diced into ½ -inch pieces
4 cloves garlic, minced
1/2 c chopped walnuts
6 dried apricots, coarsely chopped
1/2 c raisins
1/2 c chopped fresh parsley
2 T chopped fresh sage (or 2 t dried sage)
3 T chopped fresh thyme (or 1 T dried thyme)
1/2 T fennel seeds
3/4 c + 1 TBS chicken broth
2 T extra virgin olive oil
salt and black pepper to taste

Directions:

1. Bring 3-1/2 c of lightly salted water to a boil. While water is coming to a boil rinse the wild rice under running water in a strainer. When water is boiling, add both wild and brown rice, cover, turn heat to low, and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a bowl large enough to mix everything together.
2. Heat 1 T chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.
3. Mix all the ingredients except for onions, rice, and 1 T broth together in bowl and season with salt and pepper.
4. Preheat oven to 350°F/175°C. Place mixture in an 8-inch square baking dish and bake covered for about 1 hour. Drizzle with olive oil and mix with a fork to keep it fluffy.

Nutritional Jazz: 263 cal; 12 g fat; .6 cholesterol; 173 mg sodium; 639 mg potassium; 37.7 g carbs; 5.7 g fiber; 16.8 g sugar; 5.7 g protein; 16.6% vitamin A; 15% vitamin B-6; 22% vitamin C; 7% vitamin C; 7% calcium; 30% copper; 11% folate; 19.7% iron; 15% magnesium; 52% manganese; 22% niacin; 17.6% phosphorus; 14.6% riboflavin; 16.5% selenium; 11% thiamin; 10% zinc

Quinoa cereal with fruit

Anyone notice how much I LOVE quinoa? Seriously it's been my BEST discovery over the past year. I LOVE it and how many ways you an use it, and it's good for you. So here's my latest use of quinoa.

serves 2

Ingredients:
Quinoa:
1/2 c quinoa
1 c water
sea salt to taste

Topping:
1/2 c rolled oats
1/2 c blueberries
2 T pumpkin seeds
2 T sliced almonds
Top with 1/2 c almond milk (rice or soy would be fine too) and 1 t honey
(you can also use any of your favorite fruits in season)

Directions:
Quinoa
1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil.
2. Turn the heat to low, keep covered, and simmer for 15 minutes. Serves 2

Topping

1. Divide quinoa between two bowls, adding one-half of the rolled oats on top.
2. Top each bowl with half of the blueberries, pumpkin seeds and almonds.
3. Serve with milk and honey.

Enjoy!