The veggie hater leaves for two weeks this Friday so it’s crunch time to get as many vegetables in his growing body as I can. He has embraced the smoothies I have been making. I think he is actually enjoying my little game. My latest creation was sure to be a hit since it took one of his favorite types of pie and put it in a drinkable form!
Sweet Potato Pie Smoothie
Equal parts sweet potato and vanilla yogurt
Milk as needed to thin so you can sip through a straw
1. Combine everything in a blender and mix until smooth
I had one of those really big cans of sweet potatoes so I got a blender full of smoothies. I didn’t start with the same amount of yogurt. I probably had about half as much yogurt as sweet potato. But I think it would be better with a one to one yogurt to sweet potato ratio.
We’ve been yumming this up since yesterday. I just put the pitcher part of the blender right in the fridge so it’s been ready to go! There’s enough left for someone to have one more serving before I move onto another creation.
Feel free to add apple, flax seed, oats or your favorite non-dairy products to this. I’m sure it will be equally as good!
I was in the mood for something with feta cheese and spinach last night. If there had been some phyllo dough and it would not have incited a major revolt, I would have made Spanakopita. But, I have a spinach hating child and serving something for dinner that has spinach as the main ingredient just doesn’t seem right.
Instead, I made a Greek-esque Chicken Pie with spinach and feta cheese.I was very hesitant to even make this. The spinach hatred is quite deep. Don’t we all have memories of being served something as a child that our parents should have known we didn’t eat? Good news! My pie was received so well that there is only a quarter of it left.
Greek Chicken and Spinach Pie
2 chicken breasts, cubed
1/2 onion, chopped
2 cloves of garlic, crushed
Poultry seasoning or thyme, rosemary, parsley and sage
12 oz frozen spinach
1/4 cup flour
6 oz feta cheese, crumbled
1 pie crust
1. Saute onion and garlic in a little bit olive oil until translucent.
2. Add cubed chicken and seasonings and cook until still slightly pink.
3. Add spinach still frozen and cook until thawed.
4. Stir in the flour. It will form a little bit of a paste with the liquid in the pan.
5. Add the crumbled feta cheese.
6. Pour mixture into pie crust. You will need two pieces of crust since you will be topping the pie.
7. Cut some holes to vent.
8 Bake at 375 for 40 minutes.
9. Allow to cool for 5 minutes before serving.
If there had been phyllo in my house, I would have used that instead of a pie crust. You simply use a rectangular baking dish and layer a few sheets of the phyllo with the chicken and brush the top with melted butter before baking. It’s pretty delicious.
This can also be made with ground beef, or ground turkey and chopped tomatoes. Just be careful that the mixture isn’t too wet or the dough will be quite soggy.
When I was a kid, my mom made two wonderful chicken dishes I loved. She made Chicken Florentine and Chicken Cordon Bleu. When she’d ask what I wanted for dinner on my birthday each year, it was always one of these two dishes. I have never been able to recreate either of these recipes exactly as she made them. But I remember the flavors so well.
As you may have noticed, we are really enjoying using our food grinder to make all types of burgers. It occurred to me that I could take the flavors of the Chicken Cordon Bleu my mom made so well and turn it into a delicious burger! These burgers could be made with chicken or turkey.
Chicken Cordon Bleu Burgers
2 lbs ground chicken (or turkey)
8 oz diced pancetta
1/2 grated parmesan
2 cloves garlic, crushed
1 tbsp herbs de provence
1. Combine all the ingredients and refrigerate for 6 hours.
2. Shape into patties and cook. We grilled.
Pretty simple recipe. The zucchini I served with the burgers was tossed in olive oil and parmesan and roasted for about 20 minutes at 400 degrees. It was great!
I’m sure before the summer is over, I’ll have a few more burger recipes for you. Try this out and let me know what you think! Enjoy!
My smoothie kick continues. I hope I’m not boring you. It’s very hot in Maryland right now and I am finding smoothies to be an excellent option for any meal, at least for me. I’m also finding them to be a great way to get some healthy foods in my kids. And so far, they’ve been received pretty well! Yesterday, I made an Apple Pie Smoothie. Note the interesting twist!
Apple Pie Smoothie (2 servings)
1/2 Granny Smith apple, grated
1 small zucchini. grated
3/4 cup yogurt (I used non-fat plain)
Dash of cinnamon, vanilla and all spice
1. Combine all the ingredients in a blender and blend until smooth.
2. Chill and serve.
Adjust the spices as you like. You can also play around with yogurt flavors. I like to keep it simple and stick with plain or maybe vanilla. Also, note that I didn’t add any sweeteners. If you want to, of course, please do! But you won’t need to.
I asked a friend to guess the secret ingredient and she nailed it. It turned out that she has made an apple pie with zucchini and her kids had no idea. I didn’t hide the zucchini from my kids. They know that their smoothies now contain a vegetable and they actually appreciate this new way of getting their veggies in and checking that box early in the day.
What kid friendly smoothies are you making with veggies?
Let me know! Enjoy!
It’s a little hot in central Maryland. It’s approximately 9000 degrees with about 3,000,000% humidity. And the unthinkable has happened. My AC went out. And wouldn’t you know, it’s the day the pool is closed. No cooling options. I can’t cook, let alone eat in this heat. My family understands and they’re pretty flexible on hot days and smart enough to not ask me to cook under such dire conditions.
But I get hungry. So what to do? A few weeks ago I presented you with a smoothie that combined a fruit and a vegetable. I decided to use the same concept tonight to make myself a cool, refreshing and crazy healthy dinner. Behold! The Beet and Cherry Smoothie! I know you’re thinking this sounds very weird, but please give it a try. You can start with a little less beet if you are suspicious and work you way up to the whole one.
Beet and Cherry Smoothie (two servings)
1 grated beet
1/2 cup water
1/2 cup fat free yogurt
1 cup cherries
dash of vanilla
1. Blend the grated beet and water.
2. Add the yogurt and blend again.
3. Throw in the cherries and the vanilla and blend until smooth.
Now don’t feel that you need to serve this in the same Waterford crystal goblet I chose. I simple red Solo cup will do. But it was such a pretty color it deserved as good a presentation as I can do.
I have not been a fan of beets. My experience with them was the borscht we would occasionally have as children. Not good. Not good at all. But my brother started growing them and telling me the cool things he was doing with them. And they are kind of a nice color so I tried them and I was impressed. They have a subtle earthy flavor and when you combine them with some yummy fruit, you have a very healthy meal! And, by the way, beets are VERY GOOD FOR YOU!!!
I gave a sample to everyone in the house and it got three out of four thumbs up. I only expected to get a two. The teenager actually asked me to make this for breakfast for him. Give it a try and let me know what you think.