4 Fresh, Healthy Smoothie Recipes Kids will Love!

37f39aabb6da4ee265e271d175c59991.jpgWe have smoothies a lot. It’s a good way to get fruit and/or veggies into the kids without any fuss.

It’s important to have a good blender that can handle fruits/veggies and ice. I love our new Calphalon Blender. I received it through one of my review programs.

We also have reusable shake straws– they are perfect for thick smoothies.

Here are the four recipes that my kids love!

Copycat Strawberries Gone Bananas (from Jamba): 1 cup apple juice (or milk), 1 frozen banana, 1 1/2 cups frozen strawberries, 1/2 cup ice (or more, depending on how thick you like your smoothies). Blend all ingredients- makes 1 BIG smoothie or 2 kid-sized.

The Big Orange Smoothie: This one is the big kids’ favorite and is a version of one of his Jamba Juice favorites that is no longer on the menu. 1 cup orange juice, 1 cup frozen peaches, 1/2 c. frozen mango pulp, 1/2 cup chopped carrots, 1/2 cup ice (or more, depending on how thick you like your smoothies). Blend all ingredients- makes 1 BIG smoothie or 2 kid-sized.

Green Berry Surprise: The surprise is the spinach. You can’t see it or taste it! 1 cup water & a scoop of protein powder (Or milk of your choice), 1 cup frozen berries, 1 frozen banana, 2 large handfuls of fresh spinach, 1/2 cup ice (or more, depending on how thick you like your smoothies). Blend all ingredients- makes 1 BIG smoothie or 2 kid-sized.

Tropical Freeze: 1 cup juice (I like to mix orange and the pineapple juice from the can if you used canned pineapples until it’s 1 cup), 1 frozen banana, 1/2 c. frozen mango pulp, 1/2 cup pineapple,  1/2 c. frozen peaches, 1/2 cup ice (or more, depending on how thick you like your smoothies). Blend all ingredients- makes 1 BIG smoothie or 2 kid-sized.

The nice thing about smoothies is that you can use fresh or frozen fruit or veggies, any kind of juice, it’s all up to you!

Liquids:

  • Milk: Dairy, Oat, Hemp, Soy, Almond, or other nut milk. Your Choice.
  • Juice (Apple, Orange, and Carrot are popular)
  • Water and a scoop of protein powder
  • Water

Some of our favorite fruits include:

  • Bananas (I peel and slice overripe bananas and put them in ziploc bags, so they are ready to use!)
  • Strawberries- 99 Cents Only and Dollar Tree both stock 12 oz bags of strawberries. If you can’t find them in season, this is a great alternative.
  • Peaches- I usually buy them frozen.
  • Mangoes- 99 Cents Only sells Mango pulp, which is just the good parts of mango formed into a brick and frozen. I love mangoes, but I hate peeling and slicing them.
  • Mixed berries- 99 Cents Only sells mixed berries, which is usually strawberries, blueberries, blackberries.
  • Pineapple- Either canned in its own juice or frozen chunks. Frozen Pineapple is good straight out of the bag. Fresh pineapple is a lot of work to process just to turn into smoothies.

Tasty Veggies we enjoy in our smoothies:

  • Carrots- I usually chop them up small so they are easily incorporated.
  • Spinach- It blends in well and isn’t noticeable.

 

Talk Back: I’d love to hear what your favorite smoothie flavors are!

 

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10/21/19 Weekly Meal Plan!

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This week is going to be busy with appointments and running around, so I’ll be leaning on stuff in our freezer. This week batch cooking will be saving our bacon!

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

I’ve gotten a pretty good inventory of the pantry, freezer, and fridge done, so I’m able to plan meals and use up what we’ve got with little waste. If you are looking for kitchen inventory printable, I like the kitchen inventories here. They are great printables.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids (they love the Kodiak Cakes Mix).  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and Bitty. The big kid takes his lunch to school, but once in a while, I can convince him to buy his lunch.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked. I did a lot of prep for the coming week over the weekend. I cut up the produce, bagged it for meals, made up some smoothie kits, and cut up cantaloupe to have this week. Thanks to some frugal shopping over the weekend, I’ve only spent half the grocery budget for the week. I will probably use it all.

  • Monday: Spaghetti or zoodles with Veggie Loaded Pasta Sauce 
  • Tuesday: Omelets with cheese, bacon, veggies. And Dave’s Killer Bread 
  • Wednesday: Chinese Chicken Salad, garlic bread
  • Thursday:  Taco Salad (Taco meat from the freezer)
  • Friday:   Date Night!
  • Saturday:  Breakfast for dinner: Smoothies and Bagels with cream cheese
  • Sunday:   Leftover night

 

Talk Back: What are you planning to cook this week?

Quick & Easy Meal: Ravioli Soup

cooking-1.jpgThis recipe is super easy, you can add meat (like in the picture) if you like, or keep it meat-free and add some extra vegetables.

I try to have the ingredients for this soup on-hand. It’s quick and perfect for when you want a hearty bowl of soup in a hurry.

Ravioli Soup

Serves 4

Ingredients:

  • 2 T. olive oil
  • 1 small onion chopped
  • 2 cloves garlic, diced
  • 1/2 c. each: chopped carrots, celery
  • 2 cups sliced fresh mushrooms
  • 1 14.5 ounces (or so) fire-roasted tomatoes
  • 1 small can tomato paste
  • 1-quart vegetable stock
  • 1 Bay Leaf
  • 2 T. Mural of Flavor
  • 1 9oz. package of Ravioli (I Like 4 cheese)
  • 1/2 c. good quality parmesan cheese, divided

Directions:

  1. In a stockpot, heat olive oil and saute all of the veggies for about 5-10 minutes.
  2. Lower the heat to medium/low, add tomatoes, tomato paste, and veggie stock.
  3. Simmer on medium/low for 20-30 minutes.
  4. Add ravioli and cook 8-10 minutes, until ravioli are cooked.
  5. Ladle into 4 bowls, top with cheese and serve with a green salad.

It’s that easy!

Substitutions-

  • Add 1/2 lb. of protein- your choice. I like cooked, crumbled Italian sausage. Meatballs or  Italian sausage sliced into rounds work great too. Add into the soup after step 2.
  • Use ravioli with meat if you prefer.
  • Use Gluten-free ravioli if you need to.
  • If you want more veggies in your soup, add 3-4 cups of fresh spinach when you add in the ravioli.

 

 

Houseparty by Ripple Street: Host a Kikkoman® Holiday Party

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Houseparty by Ripple Street has a great new party!

Host a Kikkoman® Holiday Party
This holiday season, invite your friends over and show them how Kikkoman can help you create easy, amazing side dishes and lets you brine a juicy bird to bring great flavor to your holiday meals for great entertaining all season long.

This event is only open to residents of the USA. Party Date: 11/9/19

If you’re selected and confirmed as a host, your exclusive Party Pack will contain:

  • Gift Card
  • Kikkoman T-shirts
  • Kikkoman recipe booklets
  • And more

To apply for the party, click here.

Top 10 Herbs and Spices needed for a Well-Stocked Kitchen!

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I get a lot of people who ask about my spice rack- what do I keep in my kitchen, since we cook at home so much. I made a list of what I use, then I polled my Facebook friends. Below is a reflection of what we use most at home, plus what most of my foodie friends use too all combined into a handy dandy top ten list!

I prefer spices and herbs from Penzey’s– They have the best quality and a wide variety. They tend to be a little more expensive, but they are very high-quality herbs and spices, and you will use much less than their cheaper counterparts. If you have a Penzey’s store near you, it’s worth checking out. Join their mailing list- they frequently have coupons for freebies and really good deals (and free shipping sometimes too if you don’t live close to a store). Penzey’s also sells their spices on Amazon!

  1. Mural of Flavor
  2. Cinnamon
  3. Cumin
  4. Chili Powder
  5. Italian Seasoning
  6. Oregano
  7. Ginger
  8. Bay Leaves
  9. Paprika
  10. Turkish Seasoning

These are of course in addition to Table Salt, Kosher Salt, a pepper mill for freshly cracked pepper, roasted garlic, granulated garlic, toasted onions, onion powder, and air-dried shallots. For me, these are pantry staples and every kitchen should have them, as they are used in so many recipes, in addition to the 10 above.

 

Talk Back: What are some of your favorite seasonings?

Weekly Meal Plan!

stemarie_1650skitchen

Bitty and I hit up grocery Outlet and Food4Less yesterday and picked up everything we might need for this week. Has anyone noticed how expensive celery is lately?

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant-based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Coffee with heavy cream for me, and pancakes or something along those lines for the kids.  I also keep sandwich Ziploc bags of other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or soups for me and the Little Bit, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently).

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

  • Monday: Cheese enchiladas, beans, steamed broccoli
  • Tuesday: Kids had pizza- Their last two Book-it certificates expire tomorrow. I’ve got a pot of chicken soup on the stove. I’ll either toss in fusilli pasta or Rana cheese and uncured bacon ravioli.
  • Wednesday: Rollup sandwiches and kale salad (Kale, apples, chopped almonds, and apple cider vinaigrette)
  • Thursday: Leftovers
  • Friday:  Dinner out
  • Saturday:  Grilled Cheese and soup (It’s definitely soup weather!)
  • Sunday:  Meatless night! The kids will have Morningstar Farms nuggets, and the grownups will have black bean burgers. Sides will include fruit salad, carrot sticks and some sort of dip.

 

Talk Back: What will you be cooking this week?

Family Recipe: Abasitas

I haven’t done a family recipe in a while. My mom made a batch of these recently and sent me home with a few.

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na na na na na na na na na- Bat Plate!

Turnovers, hand pies, pasties, kolaches, whatever you call them, I love them. Eating with your hands is done in almost every other culture on earth, but us westerners tend to frown on it.

 

My mom invented these rich, savory turnovers based on the flavors that I loved as a kid (and still love). It’s a pastry or yeast dough exterior, filled with cheese, chicken, breakfast sausage, and green chilis.

The batch she made last week used crescent dough that was rolled out. You may be able to see the remaining perforation in one of the photos.

In the past, I’ve used my pizza crust recipe (found here). It’s really up to you what kind of dough you use for exterior. Crescent dough is rich and buttery, and I think it works well for this recipe, so it’s what I’m going with. You can get the crescent dough in one large sheet if you want and cut it up, or, we used the regular rolls, and just did 2 crescents per hand pie.

Abasitas 

(Makes 16-20 depending on type of dough used)

Ingredients:

  • 2 chicken breasts, cooked and chopped up (You can also use 1.5 cups of chopped up rotisserie chicken meat)
  • 1/2 lb of Jimmy Dean Breakfast Sausage, cooked, crumbled, and drained of fat
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 4 oz. can Ortega Chilis, chopped 
  • 1 batch pizza dough (recipe linked above), or 4 tubes crescent roll dough

Directions:

  1. Pre-heat oven to 350 degrees
  2. Mix first five ingredients together in a medium mixing bowl.
  3. Roll out/unroll dough; Separate into 4 rectangles. Pinch together perforations to seal up.  If you are using another type of dough, roll out on a floured surface and use a sharp knife to cut the dough into approx. 8×5 rectangles.
  4. Place approx. 1/4c of filling in the middle of each piece of dough. Fold over, and seal edges of the dough by pinching edges together, you can also crimp the edges with a fork.
  5. Bake on an ungreased cookie sheet (I always use parchment paper– it makes clean up easier) for approx 12-15 minutes until the dough is golden brown.
  6. Remove cookie sheets from the oven and allow hand pies to rest for 2-3 minutes before transferring to a cooling rack. Allow to rest a few more minutes before devouring.
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Yummy cheesy filling!

I serve these with a green salad. They are good cold the next day too. They make a great picnic addition.

After they have cooled completely, store them in the fridge or the freezer. You can reheat them in the toaster oven!

They are a great food to batch cook.