Sunday, March 21, 2010

Super Easy Smoothies

These smoothies are easy, creamy, fast, and a great way to get fruit and dairy into breakfast! I love them because they don't take any "weird" ingredients--nothing that doesn't keep for basically forever or we don't already have around. A well-liked and requested recipe, even from people who make "real" smoothies with all sorts of complicated recipes.
  • 1 container low fat yogurt--any flavor (I use blueberry, strawberry, or peach. doesn't matter, they're all tasty)
  • about 1/3 c. applesauce (I just dump some in until it looks good)
  • a handful of mixed frozen berries (Trader Joe's and Costco both sell great, well-priced mixed berries, but I'm sure other places do too)

Blend until there aren't any whole berries left! Yum!

Monday, March 15, 2010

Applesauce Pancakes

These tasty little pancakes are healthy and quick. The better the applesauce, the better the pancake! They are a little denser than Bisquick, but is still like them, especially with applesauce to top them!

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 cups water
1/2 cup cinnamon applesauce
1/4 teaspoon vanilla extract

Combine dry ingredients, then add remaining ingredients and beat together.

Wednesday, March 3, 2010

Wisconsin Cauliflower Soup


Ingredients

2 tablespoons (1/4 stick) butter
1 medium onion, chopped
1/4 cup(s) all-purpose flour
1/2 teaspoons salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese, about 2 cups


Directions
  1. In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

  2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
  3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

  4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

    Will make about 5 servings.