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Showing posts from September, 2011

Smoothie Criminal

I struggle with getting in enough (what is enough, really?) fruits and vegetables on any given day. I love fruit, but it's tedious to cut/clean it at work, and I don't want apples or other items to brown or dry out if I prepare ahead of time. What's a girl to do?
Blend.
I love where my awesome blender comes into this equation. I have disposable cups and straws handy so it feels like someone made my morning smoothie at the gym snack bar or Jamba Juice, but I get to put in my own ingredients and know what is in my food (or beverage, in this case).
Here are some of my go-to smoothie recipes:
Peach Faux-shake
Flesh of two peaches (no pit, no skin); I cleaned these when in season and froze them 1 small container of Oikos Greek Vanilla Yogurt
2 T skim milk
1 T brown sugar
3 ice cubes

Blend all ingredients. I think it helps when your fruit is already frozen (be careful of any frozen fruit with added sugars). Blend this until smooth and add more milk as needed. The flavor is aweso…

Buffalo Chicken Dip .... and Buffalo Chicken Enchiladas

I have found the perfect party/weeknight/book club/entertaining/easypeasy dip. And all that you can do with it! This is a lightened up version of the traditional Buffalo Chicken Dips you will find out there. Keep reading below to find out ways to serve this dip, as well as how to turn the leftovers (like there are ever any leftovers) into Buffalo Chicken Enchiladas.
Lite Buffalo Chicken Dip
Servings: 9 • Serving Size: 1/2 cup • PointsPlus: 3
Calories: 107.9 • Fat: 4.9 g • Carbs: 5.4 g • Fiber: 0 g • Protein: 10.3 g


4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
16 ounces raw chicken breast

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Shred chicken breasts with two forks and serve warm. Makes 5 1/2 cups.

Serving Suggestions: Celery Sticks, Tortilla Chips, Cucumber Slices, Pita We…

Time to Party: Fruit and Veggie Displays

Don't discount the power of the display of your items when entertaining! Think outside the box and use vases, boxes, color coordination, and more to get your party poppin'.




Mint Julep Cupcakes

Ingredients:
Cupcakes
1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Creme de Menthe

Icing
3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract
2 teaspoons vanilla extract
1 stick unsalted butter, melted
milk

Directions:
Cupcakes
Preheat the oven to 350ยบ F, and grease or line 30 cupcake cups.
Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

Icing
Combine the powdered sugar, salt, extracts and melted butte…