Carribean Passion Jamba Juice Smoothie

2 Cups of Frozen Strawberries

1 Cup of Frozen Peaches, chopped

2 Cups of Orange Sherbet

1 Cup of Ice, crushed (I didn't use the ice it called for the frozen fruit and sherbet work great)

12 ounces of Passion Mango Juice

Blender

Cup

Straw

Add your juice then the frozen fruit and then the sherbet. If it is too runny add more sherbet

Read more: How to Make a Jamba Juice Caribbean Passion | eHow.com http://www.ehow.com/how_5205806_make-jamba-juice-caribbean-passion.html#ixzz11QRksxW7

Cheesy Stuffed Chicken Breast

Another recipe from "The Biggest Loser: 6 weeks to a healthier you.

Cheesy Stuffed Chicken Breasts
1/4 cup shredded low-fat Monterey Jack Cheese
1/2 cup fire roasted tomatoes (I didn't have any, so I used stewed tomatoes with a few drops of liquid smoke)
1/2 tsp red chile flakes (optional; I used 1/4 tsp)
2 tbs chopped cilantro + extra for garnish
1/2 tsp salt
4 (4-oz) boneless, skinless chicken breasts
3 tbs whole wheat flour (If you need to make it gluten-Free, use 3 tbs basic gluten-free mix/blend)
1/4 tsp ground black pepper
2 tsp olive oil

In a small bowl, comhine the cheese, tomatoes, chile flakes (if desired), 2 Tbs cilantro, and 1/4 tsp salt.

Place 1 chicken breast on a cutting board and hold it flat with your hand. Using a slender, sharp knife, carefully cut a horizontal pocket in the side of the breast, making the pocket as large as you can without ctting through the other side. Repeat for the remaining chicken breasts. Spoon 1/4 of the cheese-tomato mixture into each pocket and close the pocket with a toothpick.

In a shallow dish, combine flour, pepper, and remaining 1/4 tsp salt. Dredge the stuffed chicken into the glour mixture, coating all sides.

In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook just until tender, about 4 minutes per side. Remove the toothpicks and garnish with clinatro. Serve Immediately.


What are YOUR favorite healthy recipes?

Hawaiian Delight Smoothie

In an effort to make a few better eating choices, one thing we can all enjoy is a protein shake. This recipe is adopted from the book "The Biggest Loser: 6 weeks to a Healthier You." (I changed the recipe to fit stuff I had at my house).

1 scoop vanilla protein powder
1/2 cup orange juice
1 cup diced or crushed pineapple
1/2 cup frozen raspberries
1 Tbsp. shredded coconut
1 cup ice
(the recipe also added 1 kiwifruit, peeled and sliced. I didn't have one)

Combine ingredients in blender or food processor until smooth. Serve immediately. (I doubled it and froze one for later.) Yum!!

Honey-Mustartd Pork Chops

These are delicious!!! And super fast! Can't beat that!

Honey-Mustard Glazed Pork Chops
4 Boneless loin chops
Honey Mustard Glaze:
1/4 cup honey
2 Tbs Dijon Mustard
1 Tbs. Orange Juice
1 Tsp. chopped fresh or 1/4 tsp dried tarragon leaves
1 Tsp Balsamic or Cider Vinegar (I used cider vinegar)
1/2 Tsp Worcestershire Sauce
Dash Onion Powder or onion salt

Mix all ingredients to make the Glaze. Place 1/2 of the glaze in a dish to marinade your pork chops for about 30 minutes (Reserve 1/2 to serve with your chops to put over rice, potatoes, or just extra for the chops). Heat grill (we used our george formen). Grill the pork chops, brushing occassionally with the glaze left-over from marinading. Turn pork chops at least once. Cook to desired donneness. (1 serving: 270 calories).

I served this with Rice Pilaf and green beans. Yum! The book also suggests grilling fresh veggies covered in the glaze, such as red or yellow onions, or peppers.

Adopted from Betty Crocker's Cookbook.

Turkey Lettuce Wraps

I love the chicken wraps from PF Changs. Now, these aren't really like those...but they are absolutely delicious. And they are super easy! Can't beat that!!

Turkey Lettuce Wraps
1 tbs peanut oil
1 lb ground turkey
1/2 cup shredded carrots (I usually just slice baby carrots into rounds)
1/4 cup water chestnuts (I like to chop them just a little bit, and I usually use more like 1/2 cup)
1/3 cup chopped green onions
1/2 cup Asian Peanut Sauce
1 tbs soy sauce

Serving Sauce (we like to put a little in our wrap rather than dip them. It also makes a TON, so I usually make only about a half or quarter of the sauce)
1 cup apricot preserves
1/4 cup Thai sweet chili sauce

1. Saute ground turkey in the oil until cooked. Add carrots, water chestnuts, and green onions. Cook for 1-2 minutes until vegetables start to soften. Add Asian sauce and 1 tbs soy sauce. Heat for another few minutes until warm.

2. Mix serving sauce ingredients. Serve with wraps.

Roll turkey in lettuce leaves and serve with dipping sauce. May add rice of desired. YUM!!!

Apple and Sage Pork Chops

We get tired of eating the same kind of thing all the time. I feel like we get in a rut eating the same types of things. Anyway, I found this recipe and thought it sounded like a perfect Fall Dish. This recipe is from McCormick (You can buy these "Recipe Inspirations" at the store in a pagakge that has all the spices measured out for you, and you just add the meat and a few extra ingredients).

Anyway, we thought it was delicious, so I thought I'd share the recipe.

Prep time: 15 minutes

Cook Time: 20 minutes (I cooked a lot longer because I like my pork chops tender, not tough)

Makes 4 servings

1 1/2 tsp. McCormick Rubbed Sage

1 tsp Minced Garlic

1 tsp Thyme Leaves

1/2 tsp Ground allspice

1/2 tsp Paprkia

1 tbs Flour

1 tsp salt

4 boneless chops, 1-thick

2 tbs Olive Oil

1 medium onion, thinly sliced (I only used half an onion)

2 red apples, thinly sliced

1/2 cup apple juice

1 tbsp brown sugar

1. Mix flour, spices, and salt in a small bowl. Sprinkle both sides of prok chops with 1 tbsp of the seasoned flour.

2. Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skilled. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

3. Stir in juice, sugar and remaining seasonsed flour until well mixed. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes of until desired doneness.

ALTERNATIVE: My crock pot version: Perform step 1 as outlined above. Cook pork chops in skillet until browned. Mix juices, sugar and remaining seasoned flour and place in crockpot. Put browned chops in pot. Cook on high for 2 hours. Microwave sliced onion for 1 minute. Add onion and apples to crockpot. Cook for an additional 2 hours on high.

Crockpot Southwest Chicken

This is my fall back recipe if I ever don't know what to make for dinner-- It's so easy!

To crockpot:

3-4 frozen chicken breasts
1 1/2 cups salsa

1 small bag frozen corn
1 can black beans, drained and rinsed

After shredding chicken add:

1/4 c chopped cilantro

Additional toppings (optional)

shredded cheese

sour cream

avocado

Add all ingredients to crockpot and cook on high for 4 hours. Shred chicken and return to crockpot. Serve on rice or over tortilla chips.

Fish recipes

Does anyone have any good fish recipes? We're trying to eat a little healthier and less cholesterol. Plus they might be good for any of you fish lovers out there!

Chicken Quesadillas

I love this simple recipe. You can make it for a bunch of people, or just a few.

Chicken Quesadillas
2 lb Boneless skinless chicken breasts
3 cloves of garlic
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 small bottle Kraft Italian Salad Dressing (I usually use less than this...I also use light dressing)

Place all ingredients in crockpot. Cook for 4 hours on high, then shred chicken. Serve in Flour/Corn tortillas with cheese. Can also add black beans, corn, salsa, rice (I like cilantro lime rice in these), guacamole, sour cream...whatever "tickles your fancy!"

Sometimes I will make this for lunch, but only make a small portion. In that case I use:
1 boneless, skinless chicken breast, diced (or you can use left-over cooked chicken, or canned chicken)
1/2 tsp minced garlic
1 tsp Cumin
1 Tsp chili powder
1/4-1/2 cup Kraft Dressing (to taste)

Place ingredients in a skillet. Cook on medium high heat until chicken is cooked through. Serve on tortilla with melted cheese, and any of the extra fixings you want!

Creamy Garden Spaghetti

1/2 lb. fresh broccoli florets

1 1/2 c. sliced zucchini
1 1/2 c. fresh mushrooms, sliced
1 large carrot, peeled & sliced
1 Tbsp. olive oil

8 oz. uncooked spaghetti

1/4 c. chopped onion
3 garlic cloves, minced (I usually use garlic powder instead)
2 Tbsp. butter
2 Tbsp. flour
2 tsp. Chicken bouillon
1 tsp. Thyme
2 c. milk
1 c. shredded mozarella

In a large skillet, saute the broccoli, zucchini, mushrooms & carrot in oil until crisp-tender. Remove from heat & set aside.

Cook spaghetti.

In another saucepan, saute onion & garlic in butter until tender. Stir in flour, bouillon & thyme until blended. Add a little milk, stir until smooth. Add a little more, stir until smooth. Continue until all the milk has been added and you have no flour lumps. Bring to boil; cook & stir 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted. Add to veggies, heat through. Drain spaghetti and toss it all together.

I got this recipe from ApronGirls.blogspot.com, Love it!!! So yummy! I didn't have chicken bouillon, so I used a cup of chicken stock and only one cup of milk instead of 2 cups. I bet it would delicious either way :)

Strawberry Cheesecake Trifle

STRAWBERRY CHEESECAKE TRIFLE

2 qt. Strawberries sliced

1 C. sugar divided

2 8oz. pkgs. cream cheese softened

3 T. orange juice or lime juice (I prefer lime squeezed fresh)

3 C. whipped Whipping Cream

1 loaf (10 oz.) pound cake cubed (Sara Lee in the freezer section works great) (We used angel food cake. It was SO good)

1 large chocolate bars, grated

chocolate swirls and strawberries to garnish1.

Toss strawberries with ½ C. sugar. Allow to chill in refrigerator until juicy. (About an hour)

2. Cream together the citrus juice, cream cheese and the remainder of the sugar. Add whip cream and blend until creamy. (Make sure you blend the cream cheese, citrus juice and sugar first, or the acid will curdle the whipped cream.)

3. Drain juice off the strawberries and drizzle onto the cake cubes.4. Layer in trifle bowl as follows:
½ cake cubes on bottom
1/3 cream cheese mixture
½ strawberry mixture
chocolate shavings
the rest of the cake cubes
1/3 cream cheese mixture
the rest of the strawberry mixture
chocolate shavings
the rest of the cream cheese mixture
chocolate shavings
Strawberries to Garnish

Click here to see a picture and/or the video. My mom saw this on "Studio 5" in Utah a while back. It is SO delicious!

Autumn Harvest Pork

In Honor of the Upcoming FALL:
Harvest Pork (from the Sister's Cafe)

1 Cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other)
1 1/2 whole butternut squash, peeled and cubed
1/2 Cup brown sugar
1/4 Tsp cinnamon
1/4 Tsp dried thyme
1/4 Tsp dried sage
Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on slow for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.~

Cranberry Pork Roast

Cranberry Pork Roast
3 Lb Pork Roast, Browned And Placed In Slow Cooker
1 Can Whole Cranberry Sauce
1/4 Cup Steak Sauce (Lea Perrin's)
1 Tbl Brown Sugar
1 Tsp Prepared Mustard
2 Tbl Water
2 Tbl Cornstarch
Combine ingredients and pour over roast. I like to double the sauce recipe. Use half to cook and warm other half of sauce to serve with meat.

Pesto Pasta

Pesto Pasta
From http://www.cooksillustrated.com/ (July 2006)
3/4 Cups Pine Nuts
2 Cloves Garlic
1 Pound Bow Tie Pasta
1/4 Cup + 1 Tablespoon Extra Virgin Olive Oil
3 Cups (4 Oz) Fresh Basil
1 Cup Baby Spinach
1/2 Teaspoon Pepper
2 Tablespoons Fresh Lemon Juice
3/4 Cup Parmesan Cheese
6 Tablespoons Mayonnaise
1 Pint Cherry Tomatoes Or Grape Tomatoes; Halved

Toast pine nuts over medium heat until golden and fragrant, 4-5 minutes. Cook bowtie pasta in boiling water with 1 tablespoon salt until tender (see box). Toss pasta with 1 tablespoon EVOO and cool (about 30 minutes). In a food processor combine 1/4 cup pine nuts, garlic, basil, spinach, pepper, lemon juice, remaining 1/4 EVOO, and 1 teaspoon salt and process until smooth. Add cheese and mayo and process until thoroughly coombined. Just before serving, combine the pesto sauce with the pasta. Fold in remaining pine nuts and tomatoes.
Can add cooked chicken if desired.

Shrimp Fra Diavolo

I love this recipe for a few reasons. It is so easy, so tasty, and so quick. After you make this you'll never want to use jar spaghetti sauce again! I've made this with shrimp and with chicken and we loved it both ways. Also, I don't know how much of a difference it makes, but I used stewed tomatoes because that's what I had.

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

18 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine (I used 1/4 cup red wine vinegar and 3/4 cup chicken broth)
  
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves (I used dried)
  
• 3 tablespoon chopped fresh basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

I just pour everything over some angel hair pasta (or whatever pasta you like) and mix it up and top with some freshly shaved Parmesan cheese! YUM.