Pumpkin Pie Green Smoothie

Some of you may be aware that I've been on a green smoothie kick as of late.  The truth is:  I'm a terrible vegetable-eater.  I like my food to taste delicious, and veggies that aren't totally dressed up (which sometimes takes some creativity and effort) just don't appeal to me. 

But I like V-8 juice. 

And I like smoothies.

So clearly, getting my veggies in a liquid manner seems to work for me.  And so I've been doing the green smoothie thing. 

Today, I also decided to work on getting rid of some of the (copious amounts of) pureed squash we have hanging around our house.  I'm not complaining about this, as I love having all this stuff at my fingertips for making breads and pies, etc.  It's just that I recognize I need to actually use it ;).  We got squash from our own garden last summer, and we also got a 20-pound winter squash from my in-laws.  Ergo, we have lots of pureed squash in our freezers.

So today I decided to pinterest some pumpkin smoothie recipes.  And lo and behold, I found one that was a green smoothie as well!  So I had to try it.  Even if it isn't fall ;).  I found the original recipe here.  But below is how I adapted it to my personal tastes (and what I had on hand).

PUMPKIN PIE GREEN SMOOTHIE
2/3 cup pumpkin puree
1 1/2 cups milk
1/4 cup oats
1 teaspoon cinnamon
sprinkle of cloves
sprinkle of nutmeg
1 ripe banana
3 small handfuls fresh baby spinach (probably about 3 cups, loosely packed)
1 tablespoon honey (ours was raw, since we got it from Jeremy's brother who has bee hives)

Add ingredients to blender (I suggest putting everything in but spinach and banana.  Then add the spinach on top and then the banana to weigh it down).  Blend on high (or smoothie setting) a couple minutes until well-blended and smooth.


This wasn't as sweet as some of the green smoothies I've made (like I said, my vegetables have to taste good...).  That's why I added honey initially, because the banana wasn't sweet enough for me.  But once I added the honey, I really liked it -- even though it still wasn't as sweet as other smoothies I've made which have more fruits.  And Lynnaea liked it a lot too.  She came back for more 3 times!  So I say it's a win :). 

Also, the recipe above makes about 3 cups, so cut it back as needed.  I just wanted to make sure there was plenty to go around ;). 

So yep, I used up some squash...  Got in some spinach...  It's all good :)!

Frankenmuffins

I don't know about most people, but as for myself...  I know I could do better at getting veggies into my body.  And more importantly to me at this point, as a mother, I want to get more veggies into my sweet little girl.  Her diet is determined largely by me (and somewhat by her dad, and I'll admit it:  he's a healthier eater than I am).  So it is up to me to make sure she is getting what she needs.  And, I often fall short on the veggies.  It's one of the reason I'm looking forward to a high-end blender and some green smoothies! 

Because I want my veggies to taste yummy.  And I'm always on the lookout for delicious recipes that include vegetables.  My stir-fry veggies recipe has helped me a lot.  I really like getting a variety of vegetables that way.  My husband loves it.  And so does my toddler.  But I don't make them every day, of course.  And so it's nice to have other recipes to turn to :). 

Well, this recipe is bomb.  My friend Lea saved some Family Fun magazines for me -- figuring I may find some family fun stuff to do with my young family!  And I found several awesome things.  Including a recipe for Frankenmuffins!  Granted, they are named to be suited for Halloween.  And I probably will make them for Halloween for sure!  But I wanted to try them out, and since I had all the ingredients (thanks to my THRIVE Spinach!), I felt motivated to do it today :).

FRANKENMUFFINS
1 cup white flour
1 cup whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup canola oil
3/4 cup milk (I used whole milk because it's what I had in the fridge)
6 ounces (6 cups packed) fresh baby spinach  (I used 3 cups THRIVE Chopped Spinach and rehydrated it)
1 large ripe banana
2 teaspoons vanilla (I used THRIVE Pure Vanilla Powder)

Preheat oven to 350.  Spray 16 muffin cups with cooking spray.  In a large bowl, combine first 7 ingredients and stir with a mix until well combined. 

In a blender, add the oil, milk, and spinach.  Puree until smooth.  Add banana and vanilla and blend until all is well combined.  Add wet ingredients to dry and stir until completely mixed (I used my stand mixer).

Fill each prepared muffin well two-thirds full.  Bake the muffins until a toothpick inserted in the center comes out clean, about 18 minutes (mine took 17).

And seriously...  This recipe is amazing.  The batter tastes good too, just fyi.  And there's no raw egg, so it's pregnant-lady and toddler friendly ;).  But the real test is the muffin itself, right? And they are so good.  Especially about 10 minutes after I pulled them out of the oven! 

And so now you have an adult's opinion on them.  I think they taste great.  And I love that they have spinach and we're getting veggies.  And that there is whole wheat, which is also good stuff. 

But what does my toddler think?  So, I gave her half of one for a snack.  She gobbled that thing up and asked for more.  Which I didn't give her, as it's close to dinner time.  But I am thrilled that she liked it so much!  And the way I see it, these could even be used as a breakfast.  What a great way to get some veggies in you first thing in the morning!

So moms...  If you want something new to get veggies into your kiddos, give this recipe a try!  I will be making it again and again!

Artichoke Mushroom Lasagna

I found this recipe several years ago in a Taste of Home magazine.  I tore it out, knowing it was Monday Meals worthy and that it was right up my alley.  This past week, since the weather cooled off, I fired up my oven and made it for Monday Meals! 

We liked it.  A lot.  Even though my husband says it's "fake" lasagna, since it's not a red sauce.  Whatever.  Red sauce is over-rated.  :).  So if you like mushrooms, cheese, and artichokes, this is totally for you.  If you're weird and don't like any of those things...  Steer clear :).

1 pound sliced baby portobello mushrooms
2 tablespoons butter
3 garlic cloves, minced
3 cans (14 ounce each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup white wine (I would have used chicken broth, but I omitted because I pre-cooked my lasagna noodles -- see below)
1/4 teaspoon salt
1/4 teaspoon pepper

Sauce:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded Parmesan cheese
1 cup white wine (I subbed chicken broth)

Assembly:
9 no-cook lasagna noodles (I used regular and pre-cooked them)
4 cups mozzarella cheese, divided

Saute mushrooms in butter until tender.  Add garlic; cook 1 minute longer.  Add the artichokes, wine (broth), salt and pepper; cook over medium heat until liquid is evaporated.

For the sauce, in a large saucepan over medium heat, melt butter.  Stir in flour until smooth; gradually add milk.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in Parmesan cheese and wine (broth).

Spread 1 cup sauce into a greased 13x9-inch baking dish.  Layer with three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture.  Repeat layers twice.  Cover and bake at 350 for 45 minutes.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, 15 to 20 minutes longer or until cheese is melted.  Let stand for 15 minutes before cutting.

Recipe from Taste of Home April/May 2011.

Sunny Asparagus Tapenade

3/4 pound fresh asparagus, chopped
3/4 cup packed fresh parsley sprigs

1/3 cup unsalted sunflower kernels
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons maple syrup
1 small garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon pepper
Additional sunflower kernels, optional
Assorted fresh vegetables, crackers and/or toasted French bread baguette

In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and cook for 3 to 5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place in a food processor; add next 10 ingredients (through pepper). Cover and process until desired consistency.

Transfer to a small bowl; sprinkle with additional sunflower kernels, if desired. Serve at room temperature or chilled with dippers of your choice.

Recipe from Taste of Home.

Notes:  I used about 1/2 teaspoon dry parsley. I cut the pepper back to 1/2 teaspoon. And I made the mistake of buying whole sunflower seeds and having to shell them. I don't recommend doing that!

 

Verdict:  It's a keeper mostly because it's in the Monday Meals cookbook.  However, it's not a bad recipe.  It's an interesting mix of flavors.  Mine turned out a little wetter than I was anticipating.  But I have had 5 different people try it (including my husband) and everyone seems to really like it, though it's definitely unique.  It's not my favorite, but I'm glad everyone else likes it!  Plus, it's a way to eat my veggies :)!

 

 

Black Bean and Spinach Burrito "Wraps"

6 cups fresh spinach, loosely packed
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups cooked brown rice or Mexican rice
1/2 cups chopped romaine hearts lettuce
1/2 cup grated cheddar cheese
1/2 cup salsa or pico de gallo
6 tablespoons Greek yogurt
Kosher or sea salt to taste
6 wraps or tortillas, warmed

Place spinach in a food processor and pulse until finely chopped, or use a knife to finely chop the spinach.  In a large skillet over medium heat, add black beans and spinach.  Heat until spinach is wilted, approximately 3 minutes.

Layer spinach mixture, then rice, lettuce, cheese, salsa, yogurt onto tortilla.

Serves 4-6.

Original recipe from skinnyms.com

Personal Notes:  I forgot the lettuce.  Didn't even notice it was missing.  I used sour cream instead of Greek yogurt, because that's what I had.  I bought tortillas that come uncooked and I had to cook them before use.  They were awesome (brand: tortilla land).

Verdict:  Keep.  Easy to throw together and very filling (I only ate one).  Also pretty healthy and a great way to get spinach.

To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#WtrZJCXbMoMwKPLQ.99

To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#WtrZJCXbMoMwKPLQ.99

To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#WtrZJCXbMoMwKPLQ.99

Warm Winter Lemon Cake

1 package (2-layer size) yellow cake mix
2 cups cold milk
1 1/4 cups water
2 packages ((4-serving size each) lemon flavor instant pudding and pie filling
1/3 cup granulated sugar
2 tablespoons powdered sugar

Preheat oven to 350 degrees. Prepare cake mix as directed on package. Pour batter into greased 9x13 baking dish.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippings, as mixture does bubble.

Bake 55 minutes to 1 hour or until toothpick inserted in center of cake comes out clean (Mine took 45 minutes). Cool in pan 20 minutes. (Mixture will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries, if desired. Makes 16 servings.

 

Personal Notes:  I forgot to add the extra 1/3 cup sugar and it was still delicious.  I didn't even realize I forgot it until the next day when I was reading over the recipe.  This is delicious warm or cold :).

 

Verdict:  Definitely a keeper!  It's easy and delicious.  Light, so not super-filling. 

Stir Fry Veggies

So I am not the world's greatest vegetable eater.  I don't enjoy most vegetables plain -- whether cooked or raw.  They generally need salad dressing or veggie dip to make them tolerable. 

That said, I'm always looking for new ways to eat vegetables.  Ways that will make me happy to eat them.  A lot of them.  Because I know they are good for me.  Important.  And I want to be a good example to my daughter of eating vegetables. 

One place I was happy to eat my share (and even more) of vegetables was Mikata, a Japanese steak house in Dothan.  It was one of the places on my must go here list while we were down visiting in November.  So the last night we were there, we treated my parents, and they really enjoyed it.  My dad even ate the mushrooms (which he likes to call slugs). 

So, upon our return to Washington, I started thinking...  I bet I could do that! 

And so I set out trying different things.  And I think I have it down now.  So here's my recipe.  Sort of.  I haven't exactly measured, so it's approximates.

1/2 crown of broccoli, broken into small florets
2 stalks celery, sliced into 1-inch pieces
1 to 2 cups cabbage coarsely chopped
1 to 2 carrots, cut into carrot sticks
1 small zucchini, cut into sticks (roughly the same size as the carrots)
1/2 a medium onion, cut into thick slices or 3 green onions, sliced in 1 1/2 inch pieces (or both)
3 to 4 mushrooms, sliced into thick pieces
1 to 2 tablespoons butter (depending on the amount of vegetables.  I use 2 tablespoons for the vegetables pictured above)
2 teaspoons to 1 tablespoon soy sauce (again, depending on taste and amount of veggies.  I use close to 1 tablespoon for the veggies pictured above)

Heat frying pan over medium heat (I would prefer a wok, but this is what I have) and melt butter.  Add carrots, celery, and broccoli and cook, stirring constantly, about 2 minutes.  Add onion.  Cook another minute.  Add cabbage and cook an additional 1 to 2 minutes.  Add zucchini and stir a couple times.  Add mushrooms.  Cook an additional 2 minutes, stirring constantly.  Add soy sauce and stir into vegetables another minute.  Remove from heat and serve. 

I usually am cooking total time of 7 to 8 minutes.  But you can go longer or shorter, depending on how crisp you prefer your vegetables.  And you can change up the order as well, but that's the order I prefer, because I like my celery and carrots more done.

A lot of this recipe is dependent on the cook's preferences, but I'm pretty happy with this.  I've been making it more and more.  I love to add a lot of mushrooms.  And I've also added the canned baby corn (didn't like it in this) and asparagus stems, since I had them leftover from Monday Meals.  The asparagus stems were fine with this and I added them with the carrots and celery.

This is the first recipe I have ever developed on my own, and I'm pretty happy with it, so I thought I'd share :).

Asparagus & Parmesan Cream Pastry

1 package (8 ounce) cream cheese, softened
1/2 cup grated Parmesan cheese
3 tablespoons lemon juice
5 fresh basil leaves, chopped
1 sheet frozen puff pastry, thawed
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
2 tablespoons shaved Parmesan cheese

In a small bowl, combine the cream cheese, grated Parmesan cheese, lemon juice and basil.

Unfold puff pastry on a baking sheet coated with cooking spray. Cut into four rectangles, placing them slightly apart on baking sheet. Spread cream cheese mixture to within 1/2 inch of edges. Trim asparagus spears to 1 1/2 inches shorter than pastry. Press four spears (I used 6 to 7) onto each pastry, alternating direction. Drizzle with oil.

Bake at 400 degrees for 18 to 22 minutes or until golden brown. Sprinkle with shaved Parmesan cheese. Slice each pastry in half. Serve warm.

Personal Notes:  I didn't have fresh basil, so I used between 1 and 2 teaspoons of dried.  I also only used about 8 ounces of asparagus (which was about 26 spears) and put between 6 and 7 on each rectangle.  It does have a strong lemon taste, so the cream part doesn't taste too awesome by itself.  Also, I would probably cut back to maybe 6 ounces of cream cheese, because it made a lot of cream topping.

Verdict:  Keep.  But I would be anyway, since this was for Monday Meals and is going in the cookbook :).  It is definitely something different.  And definitely interesting.  I love that it's easy too.
 
Recipe from Taste of Home.

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breast halves

4 teaspoons taco seasoning mix

2 cups thinly sliced peeled potatoes

1 cup shredded cheese

1/2 cup salsa

1/4 cup sour cream (optional)

 

1.  Preheat oven to 400 degrees.  Sprinkle chicken evenly with seasoning mix.  Place 1/2 cup of the potatoes on center of each of 4 large sheets of aluminum foil; top each with 1 chicken breast, 1/4 cup of cheese and 2 tablespoons salsa.

2.  Bring up foil sides.  Double fold top and both ends to seal each packet, leaving room for heat circulation inside.  Place in single layer in 15x10x1-inch baking pan.

3.  Bake 25 minutes or until chicken is cooked through and potatoes are tender.  Remove packets from oven.  Let stand 5 minutes.  Place 1 packet on each of 4 plates.  Cut slits in foil with sharp knife to release steam before opening.  Top each serving with 1 tablespoon of sour cream.

 

Recipe from kraftfoods.com

Personal Notes:  Because this is a Kraft recipe, the ingredients called for are all specific to their brand.  I just used what I had.  We eat meat, but not a lot of it, so I cut one large chicken breast in thirds and only made 3 foil packs.  I forgot to add the sour cream.  And I don't feel 25 minutes was sufficient time (for either the chicken or the potatoes).  I ended up finding that out after I opened mine to eat it.  I decided to put it back in (open) before eating any of it.  I put them in for another 15 minutes, making a total of 40.  And I had small pieces of chicken, so using a whole piece would, I think, definitely require more cook time.

Verdict:  Keep.  I liked the flavor, and it was easy.  I don't think it's something I'll make often, but I think it will be a fun every-once-in-a-while dinner.  And it may seem fun and exciting to kids as they get a little older.  So I'm always looking for fun and different things to do with my kids.