Thursday, June 30, 2011

Jamba's Surfrider

John is a HUGE fan of flavored lemonades, so I should have known this smoothie would be a hit with him. My whole family loved this smoothie! It's perfect for a hot summer day. When I first made this the store I was at did not have lime sherbet, but a rainbow mix with lime, raspberry, and orange so I got that thinking I could just scoop the lime out....but when I went to do that I found that the container I bought was all marbled, so I just used a mix of the sherbets. Later I found lime sherbet at Walmart and bought it to try. We actually liked the taste of the rainbow sherbet better, but both were very good!
John's Rating: 10

Recipe from: Do You Smell That!!?

1 1/2 cups lemonade
2 scooops lime sherbet (we liked using rainbow sherbet better)
2 handfuls of frozen strawberries
1 handflu of frozen peaches (I used my bottled peaches, 3 halves)
ice if needed

Blend until smooth.

Wednesday, June 29, 2011

Jamba's Orange Berry Blitz

So this smoothie was good, but not great. So we'll use this recipe for variety, but not as a favorite.
Recipe from: Do You Smell That!!?

12oz orange juice
2 scoops orange -or- pineapple sherbet
2 handfuls frozen strawberries
1 handful frozen blueberries
ice if needed

Blend until smooth.

Tuesday, June 28, 2011

Jamba's Raspberry Rush

This one's good, we liked Razzmatazz better, but this one adds some variety.
Recipe from Michelle at Do You Smell That!!?

12 oz raspberry juice (I used cran-raspberry)
2 scoops vanilla frozen yogurt
2 handfuls frozen raspberries
1/2 banana
ice if needed

Blend until smooth.

Monday, June 27, 2011

Jamba's Creamy Orange

Yum! Perfect for summer...just like an orange dreamsicle. Recipe from Michelle at Do You Smell That!!?

6 oz orange juice
6 oz vanilla (or plain) soy milk
2 scoops vanilla frozen yogurt
2 scoops orange sherbet
ice if needed

Blend until smooth.

Saturday, June 25, 2011

Jamba's Razzmatazz

This is John's favorite Smoothie. He was super excited about this recipe...we've made it several times now. I could not find raspberry juice, so I finally just used a cran-raspberry juice in it's place.
John's Rating: 10!Recipe from Michelle at Do You Smell That!!?

1 1/2 cups raspberry juice (I used Cran-raspberry juice)
2 scoops orange sherbet
2 handfuls of frozen strawberries
1/2 a banana
ice if needed

Blend until smooth.

Friday, June 24, 2011

Jamba's Aloha Pineapple

So we liked this one better than the Kava Kava Colada...I think it was the strawberries added. We LOVE strawberries, so I think it just made it a little better. Recipe from Michelle at Do You Smell That!!?

1 1/4 cup pineapple juice
2 oz plain yogurt
2 scoops pineapple sherbet
1/2 cup frozen strawberries
1/2 banana
ice if needed

Blend until smooth.

Thursday, June 23, 2011

Jamba's Kava Kava Colada

Do you like Pina Coladas? This one is pretty good. Did you know that plain yogurt is hard to find? You have to look a little harder for it if you only want a small container of it. Recipe from Michelle at Do You Smell That!!?

1 1/4 cup pinapple juice
2 oz. plain yogurt (not frozen)
1 Tbsp. shredded coconut
2 scoops vanilla frozen yogurt
1 scoop pineapple sherbet
1/2 banana
ice if needed

Blend until smooth.

Wednesday, June 22, 2011

Jamba's Citrus Squeeze

We really liked this one. It would be a perfect start to the day for me!
Recipe from Michelle at Do you Smell That!!?

3/4 cup pineapple juice
3/4 cup orange juice
2 scoops orange sherbet
1/2 cup frozen strawberries
1/2 banana
ice if needed

Blend on high until smooth.

Tuesday, June 21, 2011

Jamba's Strawberry Wild

I was super excited to find this recipe....we make a lot of smoothies at our house. It is a sure way to get a variety of fruit into my kids. (3 of my 4 will only eat strawberries in a smoothie...crazy huh?) This smoothie was just like Jamba juice, so I asked Michelle at Do You Smell That!!? if she had any more recipes like it and guess what!? She emailed me a whole list, so with today being the first official day of summer, I'm posting these yummy Jamba drink recipes. Check out her blog to see how big a "scoop" is and how big a "handful" is. Thanks, Michelle for being so awesome to share these recipes with my family!! So the first one we really liked:

Recipe from: Do You Smell That!!?

1 1/2 cups apple juice
2 scoops vanilla frozen yogurt
2 palm-fulls of frozen strawberries
1/2 fresh banana
ice if needed

Add everything into a blender & blend until smooth! Makes 24-oz.

Thursday, June 16, 2011

Tortellini Spinach Bake in Creamy Lemon Sauce

As I made this recipe, I discovered I was out of Parmesan cheese!!...so I used mozzarella for all of it. Next time I'll use both cheeses. John told me not to change it though, he loved it! He said this is his favorite pasta.

John's Rating: 9

Recipe by Our Best Bites

12 oz bag Cheese & Spinach Tortelini (I used frozen)
4 oz bacon or pancetta, (I used 5 slices of turkey bacon)
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. (My turkey bacon did not have a lot of grease, so I used some butter). Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 1/2 teaspoon zest and 2 tsp. lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

Serves 4-6

Wednesday, June 15, 2011

Caramel S'Mores Popcorn Balls

This was a fun twist on popcorn. My kids liked it...give it some time too cool and it tastes better and is not so messy. I rolled some into balls and left the rest to break apart later.
John's Rating:8Recipe from: Fun Foods on a Budget

1 cup unpopped corn, popped
2 cups brown sugar, firmly packed
1/2 cup butter or margarine
1/2 cup light corn syrup
1 sleeve graham crackers, broken into bite-sized pieces
2 cups miniature marshmallows
1 cup chocolate chips

Pop corn; keep warm in very low oven. In heavy saucepan, combine sugar, butter, and corn syrup. Cook, stirring constantly, until mixture boils and sugar is completely dissolved. Pour mixture over popped corn and stir to coat evenly. Allow the mixture to slightly cool (if you cool it too much it will harden be more difficult to form into balls); add crackers, marshmallows, and chocolate chips. Stir in very gently - the marshmallows and chocolate will melt, but you want to avoid spreading them too much.

Shape mixture into balls, and wrap in plastic wrap. Or let it cool and break it into bite-size pieces.

Monday, June 13, 2011

Cheesy Spinach and Bacon Dip

My husband loves dipping tortilla chips. Usually we use salsa, but sometimes we make a fun dip. This one tasted great.
John's Rating: 9
Recipe from: Food Network

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, cooked, crumbled

Microwave first 4 ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Stir in bacon. Serve with tortilla chips.

Use Your Slow Cooker: When serving this dip at a party, pour the prepared dip into a small slow cooker set on Low. This will keep the dip warm and at the ideal consistency for several hours. For best results, stir the dip occasionally to prevent hot spots.

Wednesday, June 8, 2011

Creamy Chicken & Pasta Bake

This was a nice easy meal with great flavor. I have tried it with turkey in place of the chicken, but we prefer chicken.
Recipe from: Kraft Foods

1-1/2 cups
multigrain rotini pasta, uncooked (I used wheat)
3 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

Monday, June 6, 2011

Peanut Butter Cheesecake Brownie Babies

You know chocolate and peanut butter are great together, so how about adding a little cheescake and topping it all with whipped cream and a cherry on top? Yum.
Recipe from: Kraft Foods

1 pkg. brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) cream Cheese, softened
1/3 cup sugar
1 egg
1/4 cup creamy peanut butter
1/2 tsp. vanilla

1-1/2 cups
thawed whipped topping
18 maraschino cherries

HEAT oven to 350ºF.

PREPARE brownie batter as directed on package. Spoon into 18 paper-lined muffin cups.

BEAT cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 30 min. or until centers are set. Cool.

SERVE topped with COOL WHIP and cherries.



Or you could eat them without the cream and cherry:

Thursday, June 2, 2011

Beef Stroganoff

I've tried this recipe a few times now, and this is how we like it. I cut this recipe in half for our little family, but use the full recipe when I have company. We like to eat ours with some tasty green beans on the side. It's a perfect, easy meal for a busy day. I do have one picky eater that won't eat it, but the rest of my kids like.Recipe from: The Farm Girl

14 oz pasta noodles (I used small macaroni)
1 lb. ground beef
1/2 tsp. garlic pwd.
1/2 tsp. seasoning salt
2-10oz can cream of mushroom soup
2 beef bouillon cube, dissolved in 1 c. warm water
2 t. worcestershire sauce
1/2 c. sour cream

* Cook noodles according to package directions. In medium saucepan, cook hamburger until completely done, breaking meat in small pieces. Add garlic and seasoning salt. When cooked add soups and stir well. Add bouillon, Worcestershire sauce. Simmer until thickened. Add sour cream and stir till combined and heated through. When noodles are done, drain and add meat sauce. Serve warm.

Wednesday, June 1, 2011

Cashew Chicken Lettuce Wraps


Recipe adapted from: Sisters and Spice

1 1/2 lb. Chicken breast tenders, cut into small bite sized pieces
1/4 cup Mr. Yoshida's Original Gourmet Sauce (from Costco)
2 Tbsp. Soy Sauce
1/2 cup Water
1- 8 oz. can sliced water chestnuts, drained & sliced into strips
1 cup chopped cashews
1 head of lettuce, seperate the leaves (I used Romaine)

Cook chicken, cube and put back in frying pan. Add Mr. Yoshida's sauce, soy sauce, and water. Add chopped chestnuts. Simmer 3 minutes. Mix in cashews.

Place chicken on lettuce leaves.