Creamy Pineapple Cucumber Smoothie

This smoothie is so good! One of my very favorites! 

https://minimalistbaker.com/creamy-pineapple-cucumber-smoothie/

• 1/2 cup sliced cucumber (skin on // organic when possible)
• 1 heaping cup cubed pineapple (if frozen, omit ice)
• 1/2 large ripe, peeled, frozen banana
• 1/4 cup light coconut milk*
• 1/2 cup filtered water
• 1 medium lime, zested + juiced (~1 tsp zest // 2 Tbsp (30 ml) juice per 1 lime)
• 1 large handful greens (spinach or kale // organic when possible)
• 2-4 ice cubes

Instructions

• Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.
• For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavor as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.
• Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.

Notes

* For creamier smoothie, use canned light coconut milk. For a lighter smoothie, use coconut beverage from a carton or sub coconut water!
*For added protein, add 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) hemp seeds or chia seeds, or your favorite neutral or vanilla-flavored protein powder. 
*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 smoothiesCalories: 225Carbohydrates: 52.2 gProtein: 5.2 gFat: 3.9 gSaturated Fat: 3 gTrans Fat: 0 gCholesterol: 0 mgSodium: 79 mgFiber: 7.9 gSugar: 28 g

Baked Brownie Oatmeal

 I think Emma told me about this super yummy TikTok recipe for baked oatmeal. It tastes so good and even better, I feel good after eating it! :)

2 cups coconut or almond milk

1/2 cup maple syrup

1/3 cup peanut butter

1 tsp vanilla

2 cups rolled oats

1/4 cup cocoa powder

1 T flax 

1 tsp baking powder

1/3 cup semi-sweet or dark chocolate chips

Preheat oven to 350 degrees. Mix first 8 ingredients well in a medium bowl. Stir in chocolate chips. Pour into baking dish and bake for 40 minutes. 

https://www.tiktok.com/@healthygirlkitchen/video/7090671812748512555?lang=en

Aunt Stacy's Yummy Lasagne

Robert's family always had lasagne and frappe for dinner on Christmas Eve when he was growing up. For quite a few years, in honor of that tradition, all the Utah Stoddards would get together for lasagne and frappe sometime in December. Mark was always in charge of the frappe and Stacy and I would always each make a lasagne. This is Stacy's lasagne which is always a favorite. It is extra yummy because of the addition of pepperoni and olives. 

Brown
1 lb. Ground beef
1 lb. Italian Sausage (optional)
1 C. Chopped onion
2 Diced garlic cloves

Sauce - Mix and simmer with meat. (Season to taste – I usually add more seasoning)
2 14 oz. tomatoes
2 8 oz. tomato sauce
2 6 oz. tomato paste
2 tsp. Basil
2 tsp. Oregano
1 tsp. Thyme
½ tsp. Salt
½ tsp Pepper

OR

1-2 cans bottles spaghetti sauce (depending on how big the lasagna is and how much sauce you like)

Cheese Sauce – mix in small bowl

1 egg
2 C. low fat Cottage cheese (16 oz) or Ricotta cheese
½ C. Parmesan cheese
1 tbls. Parsley

Other ingredients

1 lb. Shredded Mozzarella cheese
1 box Noodles (10)
Pepperoni (optional)
Black Olives (optional)

Directions

1. Preheat oven to 350 degrees
2. In 9-in x 13-in pan layer the sauce, noodles, cheese mix, pepperoni, olives, and mozzarella cheese.
3. Cover with tin foil.
4. Bake 30-40 minutes or until hot all the way through.
5. Remove tinfoil after about 20 - 30 minutes.

Cornbread Stuffing

 This recipe is from my mother-in-law Joan. For many, many years we have alternated going to Thanksgiving in Pocatello with Robert's parents and Orem with my mom. This Cornbread Stuffing is one of the things I look forward to when it is our turn to go to Pocatello. It is delicious! When I ask for a recipe from Joan she rarely gives me a standard recipe. :)  This is the recipe in her own words. I am writing this recipe here so I don't forget it and can make it as the years go by. It has now been 5 or more years since we have been to Thanksgiving dinner in Pocatello. I don't know if we will go back again because of Russ and Joan's age and our family extending in new directions. But I treasure the times we spent there and love Russ and Joan so much!

Mix: 

1 pkg. Marie Calendar cornbread mix according to directions on box; add 1 pkg. Lipton soup mix, then bake according to cornbread package directions. Let cool completely. 

When ready to make stuffing:

1. Crumble cornbread into a large bowl. Add six cups soft bread crumbs; cut up or torn. 

(Joan would sometimes use store bought bread and sometimes use her homemade wheat bread)

2. Saute 1 cup celery with 1/2 cup margarine or butter and 1 tsp sage. Add to bread crumbs.

3. Moisten bread crumbs and celery with 2 eggs, beaten and 1-1 1/2 cups warm milk.

4. Add salt and pepper to taste.

5. Bake at 350 degrees for 45 min to 1 hour.

Crockpot White Chicken Chili

From: Everyday Reading blog. 

Our neighbor Holly Grierson gave this to us one Christmas. She put all the dry ingredients in a bag along with a can of green chilies. All we had to do was add the chicken and dairy products. I thought it was such a great gift to have dinner planned for us during the busy holiday season. Holly gives the best neighbor gifts! One year she gave us a "chocolate box" of different flavored Oreos. It was such a fun and creative idea. 

Ingredients:

2 chicken breasts or thighs

1/2 onion chopped

2 tsp minced garlic

1 pound dry white beans

5 cups chicken or vegetable broth

1 can 4 oz chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream

Instructions:

1. Rinse dried beans thoroughly and toss them in the crockpot. Add everything else except the sour cream and whipping cream. Stir a little bit and cook on low for 7-10 hours.

2. Shred the chicken a little bit with two forks. Stir in the sour cream and then the cream. Let sit for another 15 minutes or so to warm through. Serve with chips and cheese and cilantro for garnish.

Quick-cooking method:

Use 3 cans of beans instead of dry beans. Rinse beans thoroughly before adding to crockpot and decrease broth to 3 cups. Cook for about 4 hours. 

Mom's Potato Salad

 From my mom, Karen Thompson.

12 potatoes, cubed

9 eggs, hardboiled

1 bunch green onions

1 cup mayo

1 cup Miracle Whip

2 T Dijon mustard

1/2 cup sweet pickle relish or to taste

1 T lemon juice

Salt and pepper to taste

Paprika

Boil potatoes until soft, with 1 tsp salt and 1 T apple cider vinegar. Drain and rinse with cold water. Mix with remaining ingredients. Garnish with 1 or 2 hardboiled eggs and a sprinkling of paprika. Cool in refrigerator overnight for best taste.

Copycat Costco's Sweet Kale Salad Mix

Source: dealstomealsblog.com

Ingredients

1. 1 bag broccoli slaw
2. 1 head kale, chopped fine
3. 1/4 red cabbage, sliced
4. 1 cup brussel sprouts, sliced thin
5. 1 cup dried cranberries
6. 1/2 cup pumpkin seeds

Creamy Poppyseed Dressing

1. 1 Tbs. poppy seeds
2. 3/4 cup mayonnaise
3. 2/3 cup white vinegar
4. 3 Tbs. milk
5. 1 1/2 Tbs. grated yellow onion (fresh or dried)
6. 1 1/2 tsp. salt
7. 1 Tbs. dry mustard
8. 1/3-2/3 cup sugar

Optional

1. 2-3 cup grilled chicken, seasoned and diced
2. 1 cup blueberries or other fruits
3. 1 red bell pepper, diced

Instructions

1. Place the broccoli slaw into a large serving bowl. Rinse the kale and remove the thick stems. Chop the remainder into small pieces and add to the bowl. Chop the red cabbage and add to the bowl. If you like brussel sprouts, rinse them and slice them super thin. Add them to the bowl as well and toss. Add the dried cranberries and pumpkin seeds.
2. For the dressing, whisk all together until smooth. Toss the salad in the dressing and serve. If you would like to add extras to the salad (chicken, blueberries or bell peppers) add to the bowl as well.