Skinny version of Wendy'd frosty...

3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

Kung Pao Chicken

Recipe from:  Favorite Family Recipes

1 lb. chicken, cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
4 tsp. sesame oil, divided
1 Tbsp. vegetable oil
1 small zucchini, chopped
1 red bell pepper, chopped
3 cloves chopped garlic
4 Tbsp. cornstarch, dissolved in 4 tablespoons water
3 heaping Tbsp. chile paste
3 tsp. distilled white vinegar
3 Tbsp. brown sugar
5 green onions, chopped
1-2 handfuls peanuts

In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 2 tsp. sesame oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
Heat vegetable oil in a large skillet. Add zucchini and peppers and saute for a minute or so (don't let them get too soft or they will become soggy). Add garlic and saute another minute. In a small bowl, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Stir in chili paste, vinegar and sugar. Add sauce mixture to skillet with the sauteed veggies. Add green onion, water chestnuts, peanuts, and red pepper flakes. Heat sauce slowly over medium heat.
Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and simmer together until sauce thickens. If the sauce is too thick, add a little bit of chicken broth a little at a time until sauce reaches desired thickness.

Homemade Icees

We have enjoyed this homemade version for years.  It is a perfect cool down when it is hot.  Just don't sip it too fast :) 

Recipe from: Mostly Homemade Mom

1 packet Kool Aid (any flavor but cherry is our favorite)

2 cups seltzer or club soda (I use club soda)

1/2 cup sugar

2 1/2 cups ice

Dissolve sugar and kool aid packet in one cup of the club soda, you can do this right in the blender. Add ice and pulse until all ice chunks are gone. Add remaining one cup of club soda and blend. Pour into glasses and serve.

Simple Marinated Chicken

I loved how simple the ingredients were and how fantastic this chicken tasted.  John was also happy with this chicken, it is likely to be appearing for dinners often throughout the summer. 

Recipe from: Mix It Up

1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano

1/4 cup oil
1/4 cup vinegar
2 boneless, skinless chicken breasts

Combine mix with oil and vinegar and add raw chicken.  Marinade chicken at least 2 hours in the fridge a day if possible. 

Cilantro Lime Guacamole

This guacamole was fantastic for Chili's Tortilla Soup.

Recipe from: Craftaholics Anonymous

2 Ripe Avocados
1/2 fresh Lime
3 Tablespoon Diced Jalapeño pepper, I used ground up Jalapeño powder I made from dried Jalapeños
Pinch of Salt
Pinch of Black Pepper
1/4 Teaspoon Garlic Powder
1/4Cup Cilantro, chopped {about 1/4 bunch}

Remove the peel and pit from each avocado and place in a medium bowl. Gently mash with a fork, leaving it a little chunky. Squeeze the juice and some pump from one lime onto the avocados. Then sprinkle on salt, black pepper, and garlic powder. Stir well. Taste and adjust seasonings as needed. Then fold in cilantro and jalapeño peppers. Serve immediately or refrigerate until serving. 

Chili's Chicken Enchilada Soup

So I've never actually had this soup at Chili's, but this recipe it is so good!  The cilantro lime guacamole really adds to it, don't skip it!

Recipe adapted from: 52 Ways to Cook

2 Cups Chicken Stock
1 tsp Ground Cumin
2 tsp Chili Powder
1 tsp Fresh ground Black pepper
1/2 tsp Cayenne Pepper
2 tsp garlic powder
1 pint enchilada sauce
12 Corn tortilla Chips (soup thickener)
1 Cup Frozen Corn, thawed by running hot water while straining
1 pint black beans
2 Cups Meat from a Rotisserie Chicken (I used one pint of canned chicken)

8 OZ Colby Jack Cheese, grated
8 OZ Cheddar Cheese, grated  
1 cup half and half
Juice of 1/2 a Lime
Salt and Pepper to Taste
Garnish with Sour Cream, Cilantro Lime Guacamole and crunchy Tortilla Strips

This is a crock pot recipe made in two stages. First can cook all day while the final stage will take an hour before it is ready to serve... First, set your crock pot to high.

Put chicken stock, enchilada sauces, spices, corn, crushed chips and beans in crock pot.  Stir and place on high for about 3 hours.

Add the cheeses and stir to combine and allow to melt (about 20 minutes set on high)

Add the juice of 1/2 a lime.  Serve warm garnished with sour cream, Cilantro Lime G
uacamole, and crumbled chips.

Strawberry Danish Dessert

This is a recipe I got from my mom years ago...many years ago, it is one of the first recipes I got from her and I have held on to it and used it many, many times.  So I was surprised that I couldn't find it on my blog today when I went to make it.  So I dusted off my old recipe box and dug it out....

1 pkg strawberry kool-aid (or another flavor if you want to change the flavor)
1 cup sugar
4 Tbsp cornstarch

Mix all together in a heavy pan.  *Make sure all lumps are out before adding water!

Add 1 3/4 cups water and bring to a boil.  Stir continuously!  When desired thickness is reached remove from heat, this only takes a few minutes!  Stir in strawberries (or other fruit of your choice).