Apple Banana Smoothie

I'm enjoying this delicious smoothie as my mid-morning snack. It doesn't hurt that I'm getting two servings of fruit as well. :)

 

Sometimes it's so hard to consume our daily recommended fruit. This is one way that I can begin my day with two servings of fruit and also curb that craving for the usual mid-morning snack. As usual the ingredients for this smoothie are simple, and satisfying.

Ingredients

2 large bananas (ripe is best)

2 cups of peeled and sliced apples, your choice

2 cups of almond milk (frozen in an ice tray)

1 cup of apple cider

Directions

Combine all ingredients in a blender and blend thoroughly. Enjoy as a dessert or as an in-between-meal snack.

Makes 4  servings.

©Rolisweets

Easy Breakfast Pie

This is the perfect breakfast meal to prepare, when you're short on time, and need to feed the whole family. It's quick and delicious!

The entire family loved this pie. I had leftovers from breakfast and the kids finished it off for dinner. This recipe is definitely a keeper.


Ingredients

• 2 1/4 cup of all purpose baking mix
• 2/3 cup of lowfat milk
• 6 eggs, whisked
• 6 slices of precooked bacon, sliced into small pieces
• 1 cup of shredded blend of cheddar and Monterey Jack cheese
• 1/2 cup of low-fat milk 
• 1/2 tsp of salt, optional

Directions
Preheat oven to 375° degrees.

Lightly grease a 9-inch tart or pie pan and set aside.

Prepare the pie/biscuit crust by first mixing the flour and 2/3 cup of milk together. Knead the dough 10 times. (I followed the package directions). Roll out the dough onto floured wax paper to the approximate width of the tart pan. The dough should be about 1/4 inch thick. Transfer the dough to the tart pan and then press the dough down so that it fits the entire length of the pan. Set aside.

Combine the remaining ingredients together in a bowl and mix until well blended. Add the mixture to the prepared tart pan. 

Cook for 25 - 30 minutes or until the casserole is set. (This can be tested by touching the casserole to make certain that it springs back instead of sinking in.) Cool for 5 minutes and serve. Makes 6 servings. Enjoy!

Note: As the pie gets closer to being done, keep an eye on it to avoid overcooking it.

©Rolisweets

Cabbage and Potato Soup

Cabbage and potato soup, it's what's for dinner today. It's such a warm and comforting soup. A great treat for a Sunday evening.

This soup turned out so much better than I expected it to! I took a shortcut and used  a cup of chopped, frozen all-natural french fries with the skin on, instead of using a potato. The seasoning from the fries added an extra flavor to this wonderful soup. 

Ingredients

• 3 Tbsp of olive oil
• 3 Tbsp of all purpose flour
• 4 cups of water
• 4 chicken bouillon cubes
• 1/4 tsp of black pepper
• 2 cups of chopped boneless chicken breast
• 4 cups of chopped cabbage
• 1 chopped potato, with skin on
• 4 slices of precooked bacon, sliced into small pieces
• 1 cup of sweet corn, fresh or frozen
• 1/2 cup of chopped onions

Directions
Heat a 4-quart pot on medium high heat. Add the olive oil. Once the olive oil has heated, stir in the flour until well blended. Stir in the water and bring to a boil and add the chicken bouillon cubes, black pepper, and chicken. Cook for 10 minutes then and add the chopped cabbage and potatoes. 

Lower the heat to medium and cook for approximately 20 minutes or until the potatoes have softened. Add the precooked bacon, sweet corn, and onions, and cook for another 10 minutes. Add the soup to bowls and let cool for approximately 5 minutes. Enjoy! 

Makes 4 - 6 servings.

©Rolisweets