Banana Nut Winter Smoothie

1 banana, frozen
1 cup Dannon Vanilla Yogurt
1/4 cup chopped walnuts
1/2 tsp. cinnamon
1 tsp. honey (optional)
1/8 tsp. ground nutmeg

Cut the frozen banana into 3 or 4 chunks and peel. Place in blender with yogurt, walnuts, cinnamon and honey. Blend on high 2 minutes or until smooth. Pour into glass and top with a dusting of ground nutmeg.

Yum=O

One Of Our New Favorites!

Holy Yumm! I found this in the People magazine (country edition) yesterday. It sounded so good, so I made it for dinner tonight. We really loved it, so I thought I would share! Enjoy!

Glazed BBQ Chicken With Cranberry Salsa

8 boneless / skinless Chicken Breasts
1 1/2 tsp salt, divided
3/4 tsp Pepper, divided
1/4 C Olive Oil
1/4 C Orange Juice
1/4 C BBQ Sauce
3 Tbls Honey
Cranberry Salsa

1. Preheat one side of grill to between 400 and 500 (high) degrees. Leave the other side of the grill unlit.
2. Sprinkle chicken breasts with 1 tsp salt and 1/2 tsp pepper. Whisk together olive oil, remaining salt and pepper and next three ingredients.
3. Brush chicken with BBQ sauce mixture. Grill over direct heat, covered with grill lid, 2 min on each side. Move chicken to unlit side and grill, covered, 6 min on each side or until done, brushing occasionally with BBQ sauce. Remove from grill and serve immediately with Cranberry Salsa.



Cranberry Salsa

2 (16 oz) cans whole-berry cranberry sauce
2 Tbls fresh lemon juice
2 Tbls olive oil
4 green onions, sliced
1 jalapeno pepper, seeded & chopped
1 tsp onion powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder
2 Tbls chopped cilantro

1. Whisk other ingredients into cranberry sauce. Cover and chill 1 hour.

Lentil Tostadas

K these totally knocked my socks off, plus they are super healthy!

2 cups water

1 cup lentils, rinsed

8 ounces tomato sauce

2 garlic cloves, minced

2 tbsp. chili powder (i only use 1)

1 tsp. cumin

1/2 tsp. red pepper flakes

4-5 corn tortillas

1/2 cup shredded monterey Jack cheese

1/2 cup shredded cheddar cheese

4 cups shredded lettuce

2 tomatoes, chopped

Mild or medium salsa

1 cup sour cream

4 scallions, chopped

Preheat oven to 400.  In a medium saucepan, combine water and lentils.  Bring to a boil, cover, reduce heat, and simmer for 25-30 minutes, stirring occasionally.  Drain and rinse lentils.

In the saucepan, combine tomato sauce, garlic, chili powder, cumin, and red pepper flakes.  Add the lentils and simmer over medium heat for 20 minutes stirring occasionally.

Heat the tortillas on a baking sheet in the preheated oven until crispy, about 5-7 minutes each side.  Cover each tortilla with the warm lentil mixture.  Pop with both cheeses, lettuce, tomatoes, and salsa.  Put a dollop of sour cream over each and sprinkle with the chopped scallions.

Cut each tostada into 4 wedges and serve immediately.

P.S.  I made these today with only the lentil mixture and sour cream and it was fabulous!!  (i didn't have any other ingredients, and no gumption to go to the store :)

Heavenly Rice Krispie Treats

My naughty friend told me about these.  Can you say Yum?

1 bag marshmallows

6 cups rice krispies

1/4 cup butter

Melt butter over low.  Add marshmallows.  Melt together, stirring regularly.  Pour over rice krispies in large bowl and stir together.  Take half of that mixture and pat it down into a 9x13 pan.  Unwrap Kraft caramels and layer on top of that.  (this step is optional-add another layer of mini marshmallows) then add the rest of rice krispies.   

I've never made them with Kraft caramels because I didn't have any.  So I made my own caramel.  Here is the recipe.  It's fat free don't worry!

1 can sweetened condensed milk

2 c. sugar

1/4 tsp. salt

1 C. butter

1 1/2 c. white Karo syrup

1 tsp. vanilla

Combine all ingredients in heavy saucepan.  Stirring constantly, cook to 234 degrees. (or if your thermometer is broken then you can drop a little in cold water and if it gets hard, it's done) Remove from stove and add vanilla.  Pour into an 8x8 inch buttered pan (or on top of rice krispies :)

I made 4 batches of caramel rice krispies with this one recipe.  I just kept it in a jar in my fridge.  You could use it for ice cream topping, apple dip, or cool and wrap in wax paper.  

*delish*

P.S.  Do NOT eat the whole pan.  You WILL be sick!