A fruit and yogurt smoothie is Josh's favorite breakfast before school, that and waffles!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZf6qEoQr8Gu6V6G3e1W7hmHUCvbP1p50_82YzGPv4Pvcr6_FbjhLPGFj-Hn-a-70ZwGvLZ6jTEy2tJIeRsxrLCASk_mBXBSKNEXr0VGzTzD_T_jN77MlicMS6aVBGXjzFi-9rXx58Rodx/s400/snow+2010+079.jpg)
Smoothie
In a blender, mix any flavor Chobani (we use blueberry, strawberry, or peach usually) with a ripe banana, 1 T strawberry jelly, 1/2 cup milk, 1/2 cup ice cubes, and any other fruit you have on hand (in this case: strawberries and blueberries). An alternative would be to use frozen berries and negate the ice cubes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkcujFZ6TQBpXWvAX5JymfwleKVM79b2E4LmWIGNT5ssoZSdDTgMdydCDvMb40JbiJW8zDq6Lcgq6BtStHSogRBukvsV1jA3Dea-rcvlYJWIDf8dS8AdwAOy5R2ssjXO4YdA3hXy8EgOk/s400/snow+2010+089.jpg)
Waffle Recipe (courtesy of Betty Crocker) (makes four sets of four in a family-size waffle-maker)
1 egg
1/2 tsp salt
3 tsp baking powder
1 T sugar
2 T oil
1 cup flour
3/4 cup milk
1. Mix all ingredients together and allow mixture to rest for 5-10 minutes, until you see bubbles.
2. Bake in waffle-baker and top with lots of butter and maple syrup.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPr5CFC4z1CltzRN-U0SyX_b51qa-DfVQBIHV5uPWw2Snc0N3adOOteWe0NQd1a_u1gewBE0wBGYP4GFfjPyrSpW-DJuX6yJizvx223NQ1AGEcAilG0ex-dmis93gw3UuIGF4x4q6510JC/s400/snow+2010+080.jpg)
Chicken Stir-Fry
2 skinless, boneless chicken breasts, sliced thinly
1 small head broccoli
2 medium carrots, diced
1 small onion, diced
1 1/2 cups cabbage, sliced
1 cup sugar peas
1 cup sliced mushrooms
1 small can water chestnuts
2-3 T hoisin sauce
2 T soy sauce
1 tsp garlic powder
1. In a large saute pan, brown chicken. Remove from pan.
2. In the same pan, saute broccoli, carrots, onions, and cabbage on high for 3 minutes, stirring occasionally.
3. Add peas, mushrooms, and water chestnuts and saute for an additional 3 minutes, stirring occasionally.
4. Mix hoisin sauce, soy sauce, and garlic powder and add to pan. Stir to coat and serve over rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9cRZuHcU4qi_AYeaTaZ8uphzLZp1oIEbx7RS-mtEUWPKPX7Ka7N5EjmvkXaC7VsQU1CXOLmpTi1K_r1UkDtpqCzCyQaiJCWTNKy0PWrp61qsil4XPiRXbuB9s-SndK7365kJlRNf_BQT/s400/snow+2010+085.jpg)
Rice Pudding (adapted from epicurious.com)
4 cups 2% milk
1/2 cup white rice
1/2 cup sugar
2 T butter
1 tsp vanilla
1/8 tsp salt
1 egg
1/2 cup light cream
1 tsp cinnamon
1. In a heavy-bottomed 4qt saucepan, boil milk, cream, rice, sugar, butter, vanilla and salt. Reduce heat to low, cover, and allow to simmer for an hour.
2. Temper the egg by adding 1 cup of the hot liquid into a bowl with the egg, stirring constantly. Add the egg mixture to the pot.
3. Cook over low for an additional 5-10 minutes, or until noticeably thickened.
4. Add cinnamon, pour into a bowl, cover with plastic wrap and serve when cooled enough to eat.
We love smoothies too. Here's our favorite recipe. Well, now that I think about it, I should measure amounts before I give you the recipe. We like them thick so that you need to use a spoon to eat them. I'll try to remember to measure next time I make them.
ReplyDeletestir fry looks delish!! how was the shrimp pasta experiment??
ReplyDeletei never thought to use jelly in my smoothies! great idea.
ReplyDeleteYou've reminded me that I need to buy a new waffle maker!
ReplyDelete