It’s been a while since I’ve had a smoothie. My poor lonely blender. It sits on the counter, staring at me, empty inside. I couldn’t take it anymore. I had to have a smoothie.
The beautiful thing about smoothies is that you can add several ingredients and some will really hide flavors that maybe aren’t your favorite. I had a coupon for some yogurt that turned out to be kind of gross when eaten as yogurt with a spoon. But add it to a smoothie and it’s perfectly fine!
Pineapple Orange Smoothie
1/2 cup yogurt
1/2 cup canned pineapple
A handful of oats
1/2 cup of ice, if desired
1. Everything goes in the blender in the order listed.
2. Start blending on low and increase speed until the smoothie reaches the desired consistency.
I could have added spinach to this instead of the oats. I small amount of celery would also be good. Be careful with celery in smoothies. It can overtake everything else very easily. No more than a three inch piece. And it can be hard on the blender. If you don’t have a high speed blender, you may want to skip it.
If you like a dairy-free smoothie, try some almond milk.
Need some more smoothie ideas? Check out all my Smoothie recipes in the Recipe Categories.
We have been loving Portland’s Pride Jamaican Jerk Seasoning. We’ve had some fantastic Jerk Chicken Burgers and just basic Jerk Chicken. I got a new jar and wanted to make something, but I only had three chicken breasts. Not enough to feed my family of four, which includes two boys with hearty appetites. I checked the pantry to see what I could add to the chicken to make a stew. I usually have some tomatoes and black beans and, low and behold! There they were. Good stuff to use for a simple Jerk Chicken Stew.
Jerk Chicken Stew
3 chicken breasts, cut into cubes
1/2 onion, chopped
2-3 cloves of garlic, crushed
1 big can (28 oz?) of crushed tomatoes
2 cans of black beans
2 tbsp Jerk seasoning of choice
1. Saute the chicken, onion and garlic in a little olive oil until the chicken is almost done.
2. Put the chicken mixture into a slow cooker with the tomatoes and beans.
3. Cook on low for 4 hours.
4. Serve over rice.
This was such a simple, healthy meal and quite affordable too. There are many ways you could adjust it to your taste. You can use more (or less) seasoning and add more veggies. I happened to like it with these very few ingredients.
Word of warning! Don’t cook this too long. The chicken will get tough. Four hours is enough.
Have you gone bonkers for all the limited edition Oreos? I’m embarrassed to say that I have. We have tried just about all of them, minus the lemon and lime ones. My people are not big fans of citrus flavored baked goods.
Yesterday, we were presented with Pumpkin Spice Oreos. My Faithful Assistant turned to me and batted his lovely hazel eyes. No words were uttered. The expression said it all. “Yes. Put them in the cart.” He could barely wait to get home.
This morning, it was the two of us. We put stale nuts out for the squirrels. We made silly videos and then I decided I needed to bake.
Pumpkin Spice Oreo Stuffed Blondies
1/2 cup butter or ICBNB
1 cup sugar
2 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp all spice or pumpkin pie spice
1/2 tsp cinnamon
1 cup white chocolate chips
12-15 Pumpkin Spice Oreos
1. Cream butter, eggs and sugar.
2. Add vanilla.
3. Add the flour and the rest of the dry stuff and mix until combined.
4. Stir in white chocolate chips.
5. Place a muffin paper in each cup of a twelve cup muffin tin and spray with cooking spray.
6. Place an Oreo in the bottom of each cup.
7. Top with blondie batter.
8. Bake at 325 for 30 minutes. (Feel free to bump up to 350. I go lower because I have that very dark bakeware and things tend to burn easily.)
These turned out great! They were golden brown on the top and still soft and chewy inside.
Feel free to use your favorite Limited Edition Oreos in place of the Pumpkin Spice Oreos.
Remember a few posts ago when I mentioned that I had my loving spouse grill some chicken breasts for me so I could have cooked chicken ready for the week? He wanted to slather all of them with barbecue sauce. I got him to cease and desist on the barbecue sauce. I was afraid it would limit what I could do with the chicken. One of the things I wanted to make was Chicken Pot Pie. Then I thought, what if I did make Chicken Pot Pie with barbecue chicken. Could be good. So I did.
Barbecue Chicken Pot Pie
1 box Jiffy Corn Bread Mix
2-3 chicken breasts, chopped up
1 cup of corn
2 cups potatoes, cooked and chopped
1/2 cup Barbecue sauce
1. Follow the instructions for Jiffy Corn Pie Crust. You will only make one crust for the bottom of the pie. It can be thick to hold the robust ingredients. The pie is “open faced”.
2. Combine the chicken with barbecue sauce and onions.
3. Combine corn and potatoes. Corn can be frozen, fresh, cooked kernels, or canned.
4. Scoop the chicken mixture into the bottom of the crust. Then add potato and corn mixture on top of that.
5. Top with cheese. I used about a cup. Adjust amount and variety of your cheese to your taste.
6. Bake at 400 for 30 minutes.
I have some real lovers of Chicken Pot Pie in my house and they really loved this. One pie was only enough for one dinner, and two people took it for lunch the next day and that was all she wrote!
This didn’t stay together very well with the ingredients layered. No one really seemed to care. If you want, you could mix the potatoes and corn with some flour and chicken broth to make it hold together better. And some broth and flour with the chicken, etc will help that hold, too.
We used Sweet Baby Ray’s Honey Barbecue Sauce. That seems to be a family favorite. You, of course, are welcome to use any kind you like.
I was sent a stop motion video a couple months ago of someone making a smoothie. It was amazing. As much as I wanted to make a video, I knew it wasn’t going to happen. There simply aren’t enough hours in the day. Enter The Intern. Yes! A new character in my story, to go with The Teenager and The Faithful Assistant. Is The Intern really an intern? Sort of. She’s the daughter of my business partner. We bounce ideas off of her. She is a brilliant and creative young woman.
The Intern was all to happy to try her hand at a stop-motion smoothie video of her favorite smoothie. Here’s the 48 second masterpiece. You will love it!
And here’s the recipe:
Super Green Smoothie (about 3 servings)
20 oz. can pineapple
16 oz. can lightly sweetened peaches
1 cup frozen berries
1 scoop per person of Green Vibrance Powder
1 TBSP per person of Be Bright Oil
1. Place all ingredients in the blender in the order listed and blend until smooth.
2. Serve and feel great!
The Green Vibrance Powder and Be Bright Oil can be purchased at the Vitamin Shop. They do take a little getting used to. The first time you use them, start with a slightly smaller amount and work your way to the full scoop and TBSP. The Intern says you are welcome to add milk or yogurt to make the Super Green a little thicker. She also recommends melon as a nice addition. I concur. The melon added a lovely summery twist.
I hope to have more recipes from my Intern. She thanks you for your attention!