Smoothies

Strawberry Banana:

1 banana
4 strawberries
1/2 c. milk
1/2 c. apple juice

Pina Colada:

1 coconut yogurt cup
1/2 frozen banana
10 oz. crushed pineapple
1 c. milk

Strawberry:

5 strawberries
1 strawberry yogurt cup
4 oz. lemonade (can use crystal lite)

Tangy Summer Blend:

1 peach or nectarine
1 peach yogurt cup
1/2 c. pine, orange, guava juice
1/2 c. lemonade or crystal lite

Blueberry:

1 blueberry yogurt cup
1 c. blueberries
1 c. milk

Pineapple Berry Crush:

1 c. orange juice
1/4 c. pineapple juice
4 oz. pineapple
6 strawberries
12-15 raspberries
8-10 boysenberries
12-15 blueberries
1/2 any flavor yogurt cup

Kiwi Strawberry:

3 peeled kiwi
1 c. frozen banana slices
3/4 c. pineapple juice
1/2 c. strawberries

Strawberry Pineapple Paradise:

8 strawberries
2 c. pineapple juice
1/2 c. orange juice
1 vanilla yogurt cup

Peaches and Dreams:

1 1/4 c. apple juice
3-5 peach slices
4 strawberries
1 banana
1/8 tsp. cinnamon

Raspberry Lime:

7-10 raspberries
1 raspberry yogurt cup
4 oz. limeade or crystal lite

Each recipe makes approximately 1/2 of a blender. Yogurt cups refer to 6 oz. fruit flavored yogurts not frozen yogurt. Make sure to freeze yogurt cups ahead of time. All fruit should be blended frozen. If you are not using frozen fruit or frozen yogurt cups, you will need to add ice to the blender.

Submitted by Cherish Newman

Frozen Snickers

2 c. low fat ice cream
1 c. ff cool whip
1/4 c. crunchy peanut butter
1 pkg. sugar free chocolate pudding mix

Mix together with electric mixer. Put into 8 x 8 pan and freeze for 2 hours. Cut into 8 bars.

Yummy Cola Chicken

4 skinless boneless chicken breasts
1 can diet coke
1 c. ketchup

Place the chicken in a nonstick skillet. Cover with the cola and ketchup. Bring to a boil, reduce heat and cover the skillet. Simmer for about 45 mins. Remove lid and raise heat. Remove the chicken from the pan and cook the sauce till it thickens. Serve chicken topped with sauce.

Spaghetti Squash

1 each squash, spaghetti
15 oz. tomatoes with green chilies
1 each onion, chopped
1 Tbsp. olive oil
1 Tbsp. flour
1 clove garlic-minced
salt and pepper to taste
2 tsps. parmesan cheese

Cut squash in half length wise. Place squash halves, cut side down, with 1 cup water in microwave safe dish. Microwave on high for 10 mins. or until tender, rotating dish half way. While squash cooks, spray a skillet with non stick cooking spray. Place half of sliced onion, along with garlic, in pan and cook over medium heat until onion is tender. Add can of tomatoes with juice to pan and simmer for 5 mins. While tomatoes simmer, make roux: measure olive oil into a small saucepan, add the remaining onion slices and cook over medium heat until onion begins to brown. Add flour and stir to blend. Let mixture cook for a few mins until flour browns a little. Pick out and discard the onion slices. Spoon some of the tomato mixture into the flour roux and mix. Empty contests of sauce pan into tomato mixture in skillet. Stir and simmer a few mins. to thicken. Remove spaghetti squash from microwave and cool slightly. With a fork, shred pulp of squash, discarding skin. Add squash shreds to tomato mixture in skillet. Stir to blend. Scoop into bowls and serve topped with parmesan cheese.

I don't remember who submitted this one. Sorry. If it's you, claim it.

Eggplant Parmigiana

1 med. size eggplant
3/4 c. mozzarella cheese
1 jar spaghetti sauce
1 egg
1 Tbsp. water
flour
parmesan cheese

Wash and peel eggplant. Cut into slices about 1/2 inch thick. Beat 1 egg with 1 Tbsp. water and then place some flour in a separate bowl. Dip eggplant slices into egg and then coat with flour. Fry in hot oil until golden. Drain on paper towels. Grease 9 X 13 pan and arrange eggplant in a layer on the bottom. Sprinkle parmesan cheese over the eggplant. Pour 1 jar of spaghetti sauce over that and then top with mozzarella cheese. Bake in 400 degree oven for 10-12 mins. Serve over your favorite pasta.

Submitted by Tara Thompson

Sausage with Wild Rice

I don't know if this really counts as a recipe but it is one of our easy go to meals.

One smoked sausage round (shaped like a horseshoe-usually by the bacon, we get the light ones because the real ones are full of fat)
BBQ sauce
1 pkg. long grain wild rice mix

Cook rice according to box directions. Slice sausage into small 1 inch slices. Saute in skillet, turning over until each side browns a little. Add BBQ sauce to skillet (as much as you like) to flavor sausage. Heat together for a few mins. Serve over wild rice. Easy and so yummy.

Submitted by Tara Thompson

Fajitas

1 bell pepper (red or green), sliced
1 medium onion, sliced
3 or 4 chicken breasts, thawed and cut into strips
Fajita seasoning packet
flour tortillas
cheese
salsa

Cook chicken in skillet with a little olive oil and salt and pepper until no longer pink. Add peppers and onions. Saute for a few mins. and then add seasoning packet with about 1/4 cup water. Stir together and allow everything to heat together for a few mins. Warm up tortillas in another pan. Enjoy! Another variation we do is shrimp instead of chicken. Just thaw shrimp and pull off tails (we buy the peeled, cooked, deveined ones) and then saute for just a few mins. until they are warm and then add everything else.

Submitted by Tara Thompson