This recipe uses frozen strawberries, makes this a very easy breakfast, which can be enjoyed year-round. Especially during the hot days of summer and early fall when you may not want to start your day by eating something hot
Strawberry Oatmeal Smoothie
1 teaspoon of sugar or sweetener equivalent (optional)
1 banana, cut into chunks
1 cup of whole milk or plain unsweetened yogurt
1/2 cup of rolled oats
1/2 teaspoon vanilla extract (optional)
1 1/2 cups of frozen strawberries
Strawberry Oatmeal Smoothie Directions
and slice a fresh banana
all ingredients to blender and lock lid
blend until well mixed and smooth
into two chilled glasses, garnish (if desired) and serve.
With summer getting into full swing and peaches being in
season it is time to consider making a cool and refreshing preach smoothie to
take the edge off of the summer heat. Of course, you can always just make one
for the flavor and for the nutrition, there is nothing wrong with that.
Actually, you don’t really need an excuse to make a nice tasty peach smoothie
so here’s a simple recipe for a fresh peach movie.
Tonight, we had a couple for first time dishes, skillet glazed peaches were a nice and very simple way to put some fruit on the dinner plate, while peaches are in season. We liked this recipe so much that we made a second batch tonight to include in our launches.
About 10 minutes
Skillet Glazed Peaches Ingredients
1 tablespoon unsalted butter
1/8 teaspoon cornstarch as a thickener (optional)
2 teaspoons ground cinnamon
2 teaspoons sweetener (we used Splenda)
4 peaches, pitted and sliced into even ½ inch-thick wedges
Skillet Glazed Peaches Directions
In a small dish combine the sweetener, cornstarch, and cinnamon and mix thoroughly.
Melt butter, on low, in a non-stick skillet or large pan
Add peach wedges to the skillet with the melted butter
Turn the cooking temperature to medium-high.
stirring occasionally, until the peaches begin to show a little browning, about 5 minutes.
Slowly sprinkle the sweetener mix while stirring the peaches.
Continue cooking until you archive the level of doneness and browning you desire. Be careful not to cook the peaches too much.
Tonight, we had a couple for
first time dishes, air fried carrots were a first for us, and they turned out
very nicely indeed.
Air-Fried Carrots Ingredients
1 lb. of fresh carrots
Spray Cooking Oil
1 teaspoon Golden Curry Powder
1/2 teaspoon White or black pepper
Air-Fried Carrots Directions
Pre-heat your air-fryer to 400 0F
If working with fresh carrots, wash thoroughly,
trim off tops and tips
If desired, peel the carrots. However, they will be more nutritious, and
you will get more food value from them if you don’t peel the carrots.
If using larger carrots, slice them the carrots
into even ¼ thick slices. If using baby
carrots, you may want to slice the larger baby carrots in half to achieve more
Place your prepared carrots in a mixing bowl, spry
carrots lightly with cooking oil and mix thoroughly until the carrots are lightly
coated with cooking oil.
Add curry and pepper to mixing bowl and mix
again until the season is evenly distributed.
Put Seasoned carrots into the preheated
air-fryer basket and set the cooking temperature to 400 0F and cook time
to 30 minutes.
Every five minutes stir carrots (I use tongs for
this) and spray again with oil, if necessary.
At about 20 minutes, you will want to start
checking the appearance and doneness of the carrots.
To test doneness, you can use a fork or
toothpick, but honestly, I just sample one by eating it. If the carrot is done, then you will be the
first to sample the rewards of your efforts, and if the carrot is not done, a
little raw carrot will not hurt you.
If the carrots are not done enough, put them
back in for a few more minutes, usually, 5-minute increments, until they are
the way you want the carrots.
Leftovers are good food, don’t throw leftovers away.
Actually, leftovers are a good way to get a little extra value out of your meals
and to add some variety to your meals, rather than just eating the same thing
over again on another day. Whether you only have a little leftover or you have
a lot of leftovers they are easy to fit into many dishes. A switch and recipes
here or a novel dessert there and your leftovers are put to work in interesting
ways. For example, egg yolks can be substituted for whole eggs. If bread is a
bit dry, then that dry sliced bread will make excellent French toast. Other
leftovers have a way of adding food value or a fresh new touch to such foods
as, fruit and muffins or vessels and omelets.
If you’re looking for ideas on how to use your leftovers, here
are some shortlists of some dishes in which leftovers may be used.
Use cooked snap beans, lima beans, corn, peas, carrots in:
meat and vegetable pies
vegetables in cheese sauce
Use cooked leafy vegetables, chopped, and:
use cooked or canned fruits, in:
upside down cake
use cooked meats, poultry, fish, in:
Use cooked wheat, oat, or corn cereals, and:
use cooked rice, noodles, macaroni, spaghetti, other pasta, and: