Strawberry Oatmeal Smoothie Recipe

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 Ingredients

  • 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

  • Peel and slice a fresh banana
  • Add all ingredients to blender and lock lid
  • Pulse blend until well mixed and smooth
  • Pour into two chilled glasses, garnish (if desired) and serve.

Servings

  • About two eight-ounce glasses

Orange Carrot Smoothie

Here is a quick and easy smoothie which pares the nearly always complimentary flavors of carrot and orange into a cool and refreshing drink or afternoon snack.

Orange Carrot Smoothie Ingredients

  • 2 oranges
  • 1 ½ cups fresh apple juice
  • 1 ½ cups carrots
  • 2 bananas
  • 1 teaspoon sweetener (optional)
  • Ice cubes, as required

Orange Carrot Smoothie Directions

  1. Peel oranges, remove seeds and separated into segments
  2. Wash, and shred or dice carrots
  3. Peel and slice bananas
  4. Put all the ingredients and add into a blender.
  5. Pulse blender until smooth.
  6. Pass the mixture through a strainer if desired to remove larger bits.
  7. Pour the smoothie mix into two chilled glasses and serve immediately.

Orange Carrot Smoothie Servings

  • Makes 2 servings

Raspberry and Peach Smoothie

This is a simple summertime recipe which shows the flexibility of smoothies and the ease of incorporating seasonal fruits, in this case, fresh summer raspberries and peaches.

Servings

  • Makes 2 servings

Raspberry and Peach Smoothie Ingredients

  • 1 cup fresh raspberries
  • 1 1/2 cups milk of your choice
  • 2 peaches, pitted, chopped
  • 1/2 cup plain greek yogurt
  • Sweetener, sugar, honey or agave nectar to taste
  • Ice cubes, as required

Raspberry and Peach Smoothie directions

  1. Combine all the ingredients in a blender.
  2. Pulse blender until ingredients are smooth.
  3. Pour into 2 chilled drinking glasses and serve.

Related References

Easy Fresh Peach Smoothie

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.

Servings

  • Makes 1 – 2 serving

Easy Fresh Peach Smoothie Ingredients

  • ½ cup milk of your choice
  • ½ teaspoon ground cinnamon
  • 1 fresh peach, pitted, chopped
  • 1/3 cup vanilla yogurt or vanilla Greek yogurt
  • Crushed ice, as required
  • Sweetener of your choice to taste

Easy Fresh Peach Smoothie Directions

  1. Combine all the ingredients in a blender.
  2. Pulse blend until smooth.
  3. Pass the mixture through a strainer if desired.
  4. Pour into a glass and serve.

Related References

Skillet Glazed Peaches

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.

Servings

  • 4

Cooking time

  • 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.
  • Serve while hot.

Related References

Air-Fried Carrots

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 even size.
  • 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.

Total Time:

  • 25 -30 minutes

Ways to use leftovers

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
  • soups
  • Stew
  • stuffed peppers
  • stuffed tomatoes
  • vegetables in cheese sauce

Use cooked leafy vegetables, chopped, and:

  • creamed vegetables
  • soup
  • meatloaf
  • meat patties
  • omelet
  • soufflé

use cooked or canned fruits, in:

  • fruit cups
  • fruit sauces
  • jellied fruit
  • quick bread
  • shortcake
  • upside down cake
  • yeast bread

use cooked meats, poultry, fish, in:

  • casserole dishes
  • Hash
  • meat patties
  • meat pies
  • salads
  • sandwiches
  • stuff vegetables

Use cooked wheat, oat, or corn cereals, and:

  • fried cereal
  • meatloaf
  • meat patties
  • Sweet puddings

use cooked rice, noodles, macaroni, spaghetti, other pasta, and:

  • Casseroles
  • pasta salads
  • meat or cheese loaf
  • timbales

Use leftover bread:

·  sliced bread for:

  • French toast
  • bread pudding

·  dry crumbs, in:

  • Brown Betty
  • Croquettes
  • fried chops

·  soft crumbs, in:

  • meatloaf
  • stuffing

Use cake or cookies, and:

  • Brown Betty
  • icebox cake
  • toasted, with a sweet topping, for dessert

Use egg yolks, and:

  • cakes
  • cornstarch putting
  • custard
  • sauce
  • pie filling
  • salad dressing
  • scrambled eggs

Use egg whites, in:

  • custard
  • fruit whip
  • meringue
  • soufflés

Use hard-cooked/boiled eggs or yoke, in:

  • fried rice
  • casserole dishes
  • garnish
  • salads
  • sandwiches

Use sour cream, and:

  • cakes
  • cookies
  • dessert sauce
  • meat stews
  • pie fillings
  • salad dressings
  • software vegetables
  • icebox cheesecakes

Use sour milk, in:

  • cakes
  • cookies
  • quick bread

Use cooked potatoes, and:

  • croquettes
  • fried, mashed or cream potatoes
  • meat pie crust
  • potatoes and cheese sauce
  • potato patties
  • Stew or chowders