This is the perfect clip to chill with on a hot July. Blend up the smoothie below, and enjoy! You'll never suspect it's over 100 outside.
POTASSIUM POWER-UP SMOOTHIE
1 1/2 c. orange juice
1 small, ripe avocado, peeled, seeded and cut up
1 medium, frozen, banana, cut into chunks
1 TBSP honey
1 c. vanilla, orange, or peach yogurt
In a blender, combine oj, avocado, banana, honey, and yogurt. Cover and blend until mixture is smooth and thick.
Serves 3.
NOTE: This might sound gross because of the avocado, but it's actually good. If you're nervous about the avocado, leave it out and add another frozen banana.
Showing posts with label dinner and a movie. Show all posts
Showing posts with label dinner and a movie. Show all posts
Friday, July 6, 2012
Thursday, June 7, 2012
DINNER AND A MOVIE
Louis Armstrong is just a little before my time, but I always liked this song. I hope you enjoy it--you just gotta love how his eyes pop out while he sings. Then, after he's done singing, cook up a batch of sweet potatoes, and have them with grilled hamburgers for dinner.
I found this recipe online. It adds just enough sweet, and the potatoes aren't mushy like at Thanksgiving. I've become adicted to them.
HONEY ROASTED SWEET POTATOES
Yield: 6 servings (serving size 3/4 cup)
Ingredients
• 2 pounds red-skinned sweet potatoes
• 2 tablespoons oil
• 2 tablespoons honey
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a gallon-sized ziploc bag. In a small bowl whisk together oil, honey and lemon juice. Pour mixture over potatoes in bag, and toss to coat. Pour into a 9 by 13 baking dish, or onto a cookie sheet.Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.
NOTE: This recipe has never taken an hour to cook. Stir every 10 minutes.
I found this recipe online. It adds just enough sweet, and the potatoes aren't mushy like at Thanksgiving. I've become adicted to them.
HONEY ROASTED SWEET POTATOES
Yield: 6 servings (serving size 3/4 cup)
Ingredients
• 2 pounds red-skinned sweet potatoes
• 2 tablespoons oil
• 2 tablespoons honey
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a gallon-sized ziploc bag. In a small bowl whisk together oil, honey and lemon juice. Pour mixture over potatoes in bag, and toss to coat. Pour into a 9 by 13 baking dish, or onto a cookie sheet.Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.
NOTE: This recipe has never taken an hour to cook. Stir every 10 minutes.
Friday, May 4, 2012
DINNER AND A MOVIE
This is probably the very last time you'll want to use your oven this summer, but why not celebrate the ending of school by having breakfast for dinner.
The Hero lies in you.
ORANGE GRANOLA
1 1/2 c. finely chopped mixed, dried fruit (my favorite is craisins, dates, and apricots)
2 TBSP orange juice (for extra flavor, use frozen consentrate)
1 tsp grated fresh ginger (powdered is absolutely not the same flavor)
1/2 c. maple syrup
2 c. rolled, or quick oats (depending on how course you like your cereal)
Preheat oven to 325. In a microwave-safe bowl, combine the fruit, orange juice, ginger, and the maple syrup. Cook on high for 1 1/2 - 2 minutes, or until hot. Add the oats and toss to coat.
Grease a jelly-roll pan. Spread the granola evenly, and bake for 20 - 30 minutes, stirring ever 5 minutes or until the mixture is crisp and golden. Allow to cool, then store in an airtight container. Makes 4 cups.
The Hero lies in you.
ORANGE GRANOLA
1 1/2 c. finely chopped mixed, dried fruit (my favorite is craisins, dates, and apricots)
2 TBSP orange juice (for extra flavor, use frozen consentrate)
1 tsp grated fresh ginger (powdered is absolutely not the same flavor)
1/2 c. maple syrup
2 c. rolled, or quick oats (depending on how course you like your cereal)
Preheat oven to 325. In a microwave-safe bowl, combine the fruit, orange juice, ginger, and the maple syrup. Cook on high for 1 1/2 - 2 minutes, or until hot. Add the oats and toss to coat.
Grease a jelly-roll pan. Spread the granola evenly, and bake for 20 - 30 minutes, stirring ever 5 minutes or until the mixture is crisp and golden. Allow to cool, then store in an airtight container. Makes 4 cups.
Thursday, April 5, 2012
DINNER AND A MOVIE
I'm sending this out early, so that you'll have time to see it before your family arrives.
This Easter, may you remember Him, and hold His truths in your hearts. Enjoy this video clip, and then serve Ham Balls for dinner. They're delish!
HAM BALLS
1 lb ground pork
1 lb ground, fully cooked ham
2 eggs
3/4 c. milk
2/3 c. crushed Shredded Wheat cereal
SAUCE
1-1/2 C. packed brown sugar
2/3 C. water
1/3 c. vinegar
3/4 tsp ground mustard
In a bowl, combine the pork, ham, eggs, milk and cereal; mix well. Shape into 1-inch balls. Place in a greased 13"X9" baking dish. In a saucepan, combine sauce ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4 minutes. Pour over ham balls. Bake, uncovered, at 350 for 60 - 70 minutes, or until browned. Serves 8
NOTE: The ham and ground pork are kind of goopy when mixing everything together, and the sauce seems unimpressive. However, when it's all cooked together, it's really yummy!
Serve with rice or mashed potatoes, vegetables, and a salad.
This Easter, may you remember Him, and hold His truths in your hearts. Enjoy this video clip, and then serve Ham Balls for dinner. They're delish!
HAM BALLS
1 lb ground pork
1 lb ground, fully cooked ham
2 eggs
3/4 c. milk
2/3 c. crushed Shredded Wheat cereal
SAUCE
1-1/2 C. packed brown sugar
2/3 C. water
1/3 c. vinegar
3/4 tsp ground mustard
In a bowl, combine the pork, ham, eggs, milk and cereal; mix well. Shape into 1-inch balls. Place in a greased 13"X9" baking dish. In a saucepan, combine sauce ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 4 minutes. Pour over ham balls. Bake, uncovered, at 350 for 60 - 70 minutes, or until browned. Serves 8
NOTE: The ham and ground pork are kind of goopy when mixing everything together, and the sauce seems unimpressive. However, when it's all cooked together, it's really yummy!
Serve with rice or mashed potatoes, vegetables, and a salad.
Friday, February 3, 2012
DINNER AND A MOVIE
If you're tired, overworked and need a diversion, here's Tom Cruiz's thoughts on Home Teaching. Rated G. Enjoy!
Tonight's meal can either be cooked on the grill, or in the crockpot, depending on your desired result.
GARLIC LIME CHICKEN
4 boneless, skinless chicken breasts
1/2 C soy sauce
1/4 C fresh lime juice
1 TBSP worchestershire sauce
2 garlic cloves, minced
1/2 tsp dry mustard
1/2 tsp ground pepper (optional)
Optional: Add all ingredients to a ziplock bag and marinate several hours, then cook on medium grill.
OR, place all ingredients in slow cooker. Cover and cook on LOW for 6 - 8 hours.
WHAT I DID: Seperate chicken from liquid. Add 1C water and 2 TBSP corn starch to liquid and cook over medium stove to thicken. Use this as gravey over mashed potatoes.
Tonight's meal can either be cooked on the grill, or in the crockpot, depending on your desired result.
GARLIC LIME CHICKEN
4 boneless, skinless chicken breasts
1/2 C soy sauce
1/4 C fresh lime juice
1 TBSP worchestershire sauce
2 garlic cloves, minced
1/2 tsp dry mustard
1/2 tsp ground pepper (optional)
Optional: Add all ingredients to a ziplock bag and marinate several hours, then cook on medium grill.
OR, place all ingredients in slow cooker. Cover and cook on LOW for 6 - 8 hours.
WHAT I DID: Seperate chicken from liquid. Add 1C water and 2 TBSP corn starch to liquid and cook over medium stove to thicken. Use this as gravey over mashed potatoes.
Friday, January 13, 2012
DINNER AND A MOVIE
Well, it's time for another Dinner and a Movie segment. Tonight's movie is a clip of ventriloquist Terry Fator, and Kermit the frog. It's rated G. I hope you enjoy!
What better to follow a ventriloquist than something cheezy? For tonight's dinner, serve up a helping of Crockpot Cheeseburgers although I must disclose, these don't have to go into the crockpot, rather it can be a one-pot meal.
CROCKPOT CHEESEBURGERS
1 1/2 lbs. lean ground beef
1/8 tsp ground black pepper
8 oz. Velveeta cheese, cubed
2 TBSP milk
1/2 C chopped onion
1 lg garlic clove, minced
8 hamburger buns
your favorite condiments for hamburgers--pickles, mustard, ketchup, sliced tomatoes etc.
In a large skillet, over medium heat, cook ground beef w/ minced garlic and onion. Drain off excess fat and transfer to a 3 1/2 - 5 quart crockpot. Add cheese and milk. Cover and cook on LOW for 5 - 7 hours. (My crockpot doesn't cook low enough for this small amount of food that's already pre-cooked, so I have to watch it.) Serve over buns w/ condiments.
NOTE: to use as a one-pot meal, cook beef, garlic, and onion, drain off excess fat. Turn heat to low. Add cheese and milk. Warm until cheese is melted.
What better to follow a ventriloquist than something cheezy? For tonight's dinner, serve up a helping of Crockpot Cheeseburgers although I must disclose, these don't have to go into the crockpot, rather it can be a one-pot meal.
CROCKPOT CHEESEBURGERS
1 1/2 lbs. lean ground beef
1/8 tsp ground black pepper
8 oz. Velveeta cheese, cubed
2 TBSP milk
1/2 C chopped onion
1 lg garlic clove, minced
8 hamburger buns
your favorite condiments for hamburgers--pickles, mustard, ketchup, sliced tomatoes etc.
In a large skillet, over medium heat, cook ground beef w/ minced garlic and onion. Drain off excess fat and transfer to a 3 1/2 - 5 quart crockpot. Add cheese and milk. Cover and cook on LOW for 5 - 7 hours. (My crockpot doesn't cook low enough for this small amount of food that's already pre-cooked, so I have to watch it.) Serve over buns w/ condiments.
NOTE: to use as a one-pot meal, cook beef, garlic, and onion, drain off excess fat. Turn heat to low. Add cheese and milk. Warm until cheese is melted.
Friday, December 9, 2011
DINNER AND A MOVIE
I hope this gets everyone in the Christmas spirit. Enjoy.
In Mesa AZ, there was a landmark Mexican Restaurant where my husband always loved the chiles rellenos. Most places (apparently) seve them with only cheese inside, and Matta's filled them with ground beef. This recipe, although much simpler, is reminscent of Matta's famous dish, and is appreciated especially in the cool winter months.
CHILES RELLENOS BAKE
16 oz of canned whole chilies
1 lb ground beef
1 onion, chopped
1 clove garlic, minced
3 C grated cheddar cheese
4 eggs, beaten
1/4 C all-purpose flour
1 1/2 C milk
1 tsp salt
1/4 tsp Tabsco or other hot sauce (use this to taste)
1 C yellow, or Monterey Jack cheese
Preheat oven to 350. Lightly grease a 13 X 9-inch glass dish.Remove seeds from chilies. Lay half of the chilies flat on the bottom of the dish. In a skillet, cook beef, onion and garlic until meat is well browned. Drain grease. Spoon meat mixture over chilies in casserole dish. Add Cheddar Cheese in an even layer. Place remaining Chilies evenly over cheese. Whisk together eggs, floiiur, milk, salt and Tabasco. Pour mixture over the second layer of chilies. Sprinkle cheese on top. Cover and bake for 25 minutes. Remove cover, and continue baking for an additional 15 minutes, or until lightly browned. Serves 8.
In Mesa AZ, there was a landmark Mexican Restaurant where my husband always loved the chiles rellenos. Most places (apparently) seve them with only cheese inside, and Matta's filled them with ground beef. This recipe, although much simpler, is reminscent of Matta's famous dish, and is appreciated especially in the cool winter months.
CHILES RELLENOS BAKE
16 oz of canned whole chilies
1 lb ground beef
1 onion, chopped
1 clove garlic, minced
3 C grated cheddar cheese
4 eggs, beaten
1/4 C all-purpose flour
1 1/2 C milk
1 tsp salt
1/4 tsp Tabsco or other hot sauce (use this to taste)
1 C yellow, or Monterey Jack cheese
Preheat oven to 350. Lightly grease a 13 X 9-inch glass dish.Remove seeds from chilies. Lay half of the chilies flat on the bottom of the dish. In a skillet, cook beef, onion and garlic until meat is well browned. Drain grease. Spoon meat mixture over chilies in casserole dish. Add Cheddar Cheese in an even layer. Place remaining Chilies evenly over cheese. Whisk together eggs, floiiur, milk, salt and Tabasco. Pour mixture over the second layer of chilies. Sprinkle cheese on top. Cover and bake for 25 minutes. Remove cover, and continue baking for an additional 15 minutes, or until lightly browned. Serves 8.
Friday, November 4, 2011
DINNER AND A MOVIE
What can be better than some good-ol Mormon comedy? Put your work away and enjoy the moment. If you like this bit, it's part of a DVD called Latter-day Night Live.
Now on to Dinner. This is a nice fall stew made in a pumpkin. It's got some crazy ingredients, but it's good.
CARBONADA CRIOLLA
1 large pumpkin
melted butter
sugar
2 lg. onions, chopped
4 lg. garlic cloves, minced
olive oil
3 lb. chuck steak, cubed
1 lb. tomatoes, peeled and chopped (canned tomatoes work equally well)
1 TBSP tomato paste
3 1/2 pints beef stock
Boquet garni
1 heaping tsp dried oregano
salt and pepper
2 lb sweet potatoes, peeled and cubed
2 lb white potatoes, peeled and cubed
2 lb raw pumpkin, cut in chunks
2 cans sweet corn (frozen works)
12 canned yellow peach halves, sliced
syrup from canned peaches.
Prepare pumpkin by cutting a lid from the top. Scoop out the inside of pumpkin. Discard the fibers and seeds, and scoop away some of the solid flesh, leaving a sturdy wall of pumpkin, being careful not to pierce it.
Measure out 2 pounds of pumpkin flesh for the stew. Brush the inside with melted butter and sprinkle lightly with sugar. Replace the lid and set the pumpkin on a baking sheet.
In a large saucepan, cook the onion, garlic, and beef, in a little oil until soft but not browned. Add the tomatoes, tomato paste, half the stock, the poquet garni, salt and pepper. Cover and simmer until meat is almost cooked (about 1 hour.)
Put the pumpkin shell in the oven at 375 and cook for 30 minutes or longer. Be careful not to collapse the walls.
Add the sweet potato, potato and pumpkin to the saucepan and cover with more stock. Return to a boil and simmer for 20 - 30 minutes, or until the meat is tender, the potatoes are cooked, and the liquid is thickened.
Stir in the corn and peaches and simmer for another 15 minutes. Taste, correcting the seasoning and adding a little of the peach syrup. Remove the bouquet garni and discard. Ladle the stew into the pumpkin an dput back into the oven for 10 - 15 minutes and serve. Serves 6 - 8.
OR: cook all ingredients in a crock pot or dutch oven as directed above, using pumpkin chunks, and omit using the pumpkin shell as a serving pot.
Now on to Dinner. This is a nice fall stew made in a pumpkin. It's got some crazy ingredients, but it's good.
CARBONADA CRIOLLA
1 large pumpkin
melted butter
sugar
2 lg. onions, chopped
4 lg. garlic cloves, minced
olive oil
3 lb. chuck steak, cubed
1 lb. tomatoes, peeled and chopped (canned tomatoes work equally well)
1 TBSP tomato paste
3 1/2 pints beef stock
Boquet garni
1 heaping tsp dried oregano
salt and pepper
2 lb sweet potatoes, peeled and cubed
2 lb white potatoes, peeled and cubed
2 lb raw pumpkin, cut in chunks
2 cans sweet corn (frozen works)
12 canned yellow peach halves, sliced
syrup from canned peaches.
Prepare pumpkin by cutting a lid from the top. Scoop out the inside of pumpkin. Discard the fibers and seeds, and scoop away some of the solid flesh, leaving a sturdy wall of pumpkin, being careful not to pierce it.
Measure out 2 pounds of pumpkin flesh for the stew. Brush the inside with melted butter and sprinkle lightly with sugar. Replace the lid and set the pumpkin on a baking sheet.
In a large saucepan, cook the onion, garlic, and beef, in a little oil until soft but not browned. Add the tomatoes, tomato paste, half the stock, the poquet garni, salt and pepper. Cover and simmer until meat is almost cooked (about 1 hour.)
Put the pumpkin shell in the oven at 375 and cook for 30 minutes or longer. Be careful not to collapse the walls.
Add the sweet potato, potato and pumpkin to the saucepan and cover with more stock. Return to a boil and simmer for 20 - 30 minutes, or until the meat is tender, the potatoes are cooked, and the liquid is thickened.
Stir in the corn and peaches and simmer for another 15 minutes. Taste, correcting the seasoning and adding a little of the peach syrup. Remove the bouquet garni and discard. Ladle the stew into the pumpkin an dput back into the oven for 10 - 15 minutes and serve. Serves 6 - 8.
OR: cook all ingredients in a crock pot or dutch oven as directed above, using pumpkin chunks, and omit using the pumpkin shell as a serving pot.
Friday, October 7, 2011
DINNER AND A MOVIE
If you're having a bad day, this should cheer you up. Sit down for a moment and enjoy a good bit of comedy. It's rated G.
Now on to dinner. This is one of my favorites. Notice that the lasagna noodles are not pre-cooked. This concept also works with traditional lasanga. Just remember to add the boiling water.
Chicken Lasagna
1C. cottage cheese
3 oz. cream cheese, softened and cut up
1 (103/4 oz) can cream of mushroom soup
1C. loose pack frozen cut broccoli
1/3 C. sliced celery
¼ C. milk
1 tsp minced dried onion
¼ tsp dried oregano
1/8 tsp ground sage
6 lasagna noodles
1 C. cooked ground turkey
½ C. shredded cheddar cheese
2/3 C. boiling water
In mixing bowl, stir together cottage cheese and cream cheese; set aside. In another mixing bowl, combine soup, broccoli, celery, milk, dried onion, oregano, sage and cooked turkey; set aside. Spoon a small amount of soup mixture into the bottom of a greased 10x6x2-inch baking dish, then place in 2 uncooked lasagna noodles. Layer with half the cottage cheese mixture and 1/3 soup mix. Repeat layers of noodles, cottage cheese, and soup/turkey. Top with remaining noodles, and remaining soup/turkey mix. Sprinkle with cheese. Slowly pour boiling water into dish around entire inside edge. Cover tightly with foil. Bake at 350 for 60 – 65 minutes or until noodles are soft. Let stand, covered for 10 minutes. Serves 6.
**This can also be cooked in the microwave. Use microwave-safe plastic covering. Cook approximately 20 minutes--or until noodles are soft.
Now on to dinner. This is one of my favorites. Notice that the lasagna noodles are not pre-cooked. This concept also works with traditional lasanga. Just remember to add the boiling water.
Chicken Lasagna
1C. cottage cheese
3 oz. cream cheese, softened and cut up
1 (103/4 oz) can cream of mushroom soup
1C. loose pack frozen cut broccoli
1/3 C. sliced celery
¼ C. milk
1 tsp minced dried onion
¼ tsp dried oregano
1/8 tsp ground sage
6 lasagna noodles
1 C. cooked ground turkey
½ C. shredded cheddar cheese
2/3 C. boiling water
In mixing bowl, stir together cottage cheese and cream cheese; set aside. In another mixing bowl, combine soup, broccoli, celery, milk, dried onion, oregano, sage and cooked turkey; set aside. Spoon a small amount of soup mixture into the bottom of a greased 10x6x2-inch baking dish, then place in 2 uncooked lasagna noodles. Layer with half the cottage cheese mixture and 1/3 soup mix. Repeat layers of noodles, cottage cheese, and soup/turkey. Top with remaining noodles, and remaining soup/turkey mix. Sprinkle with cheese. Slowly pour boiling water into dish around entire inside edge. Cover tightly with foil. Bake at 350 for 60 – 65 minutes or until noodles are soft. Let stand, covered for 10 minutes. Serves 6.
**This can also be cooked in the microwave. Use microwave-safe plastic covering. Cook approximately 20 minutes--or until noodles are soft.
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