My New Favorite Smoothie

In my current cycle of trying to eat healthier, I thought I'd have another go at making smoothies. I've never had great success, but I think that's because I was trying without recipes - some people can do that, but apparently, not me. Anyhow, I found this great one that everyone at my house loves. It's super easy and healthy, and today I tried it on Amy Mills and the Mercer boys, and they loved it, too, so it's officially kid friendly.

Frozen strawberries
Banana
Canned pineapple
Orange juice

I know I didn't list amounts. I use about 8-10 strawberries, one banana, a fourth of the can of pineapple, and maybe 1/2 cup of the orange juice. That makes enough for two glass fulls. Throw it in the blender for a few minutes (the longer the smoother). I usually don't sweeten it, but it is a little tart, so I threw in a couple tablespoons of Splenda today for the kids, and that took the edge off. Hope you like it!

Bread Sticks - Helen Thomas

1 c warm water (105 - 115 degrees)
1 tablespoon active dry yeast
1 tablespoon sugar
2 1/2 - 3 c flour
1 teaspoon salt

add yeast and sugar to water, put a plate over the mixture to keep warm. when 1/2 and inch of foam has formed on the mixture pour into a mixing bowl. stir in 1 c of flour. add salt and another cup of flour. gradually add enough flour to form a ball. pour dough out onto a floured counter and kneed in flour as needed so dough is soft not sticky. kneed 8 - 10 min.

if making bread sticks: cover and let dough double. punch down and roll out. place in baking tray. cut with a pizza cutter and top with garlic salt and parmesan cheese. let raise a little and bake at 375 for 7 - 10 min.

if making pretzels: divide dough into 8 -12 pieces. cover with towel and raise for 5 -6 min. roll each piece into a 14 - 16 inch rope (1/2 inch diameter). twist into shape by making a loop with ends crossing at the bottom. twist the end again so that they are twisted twice. bring the ends up and lay them across the top of the loop. carefully turn the pretzel over and place on a baking tray (lightly greased if not teflon). beat and egg white with 1 tablespoon of water and brush onto pretzel (helps hold the toppings on the pretzel). sprinkle the pretzel with course salt, salad supreme, garlic salt, parmesan cheese or cinnamon sugar. bake 15 - 20 min at 400 - 425 degrees or until golden brown.

Quick Taco Soup - Karlene Von

2 cans chili
2 cans corn drained
1 can tomato soup
1 quart tomatoes
1 package taco seasoning (we use half a package)

dump all into a big pot and heat trough on the stove. serve with cheese, sour cream and tortilla chips.

Beef Stew - Louise Day

2 1/2 lbs beef cubes
8 carrots cut in quarters
8 medium potatoes cut in quarters
2 bay leaves
1 package onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 - 8 oz can tomato sauce

add to a roasting pan and mix. bake at 250 - 275 degrees for 6 to 8 hours.

Roasted Tomato Soup - Linda Jackson

2 1/2 lbs fresh tomatoes (mixed varieties)
6 cloves garlic pealed
2 small yellow onions sliced
vine cherry tomatoes for garnish (optional)
1/2 c extra-virgin olive oil
salt and pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 c chopped fresh basil leaves washed and dried (optional)
3/4 c heavy cream (whole milk tastes just fine)

preheat oven to 450 degrees
wash, core and cut tomatoes in halves. spread the tomatoes, garlic, onions and vine cherry tomatoes (leave whole and on the vine) onto a baking tray. drizzle with 1/2 c olive oil and season with salt and pepper. roast for 20 - 30 minutes or until caramelized.

remove from oven and transfer to a large stock pot. set aside vine tomatoes for later. add 3/4 of the chicken stock, bay leaves and butter. bring to a boil, reduce heat and simmer for 15 - 20 min or until liquid had reduced by a third.

add basil leaves to the pot. use and immersion blended to puree the soup until smooth or cool slightly and use a regular blender. return soup to low heat, add cream and adjust consistency with the remaining chicken stock. season with salt and pepper to taste.

Creamy Chicken Vegi Soup - Lisa Mercer

2 c chicken broth
3/4 c chopped celery
3/4 c chopped carrots
1/3 c chopped onion
1/2 - 1 c cubed chicken
cook until chicken is done and carrots are soft.

1/2 c flour
1 1/2 c broth
blend together and add to veggies. cook until thickened stirring constantly.

1 c milk
1/2 c light cream
1/2 c butter
add to soup, warm and serve.

White Bean Chile (10 Min Prep!) - Linda Olsen

2 - 15 oz cans great northern beans
1 can cream of chicken soup
1 1/2 soup cans of water
1 - 4 oz can diced green chilies
dash of garlic salt
1 can of chicken (tuna sized can)

dump all ingredients into a soup pan and heat until warm. serve with grated cheddar cheese and tortilla chips.