Pineapple Orange Smoothie

I'm trying a new smoothie this afternoon! It has a nice tangy flavor to it. 

Ingredients

• 1 (15) oz can of mandarin oranges, drained
• 1 (20) oz can of unsweetened crushed pineapples
• 2 cups of almond milk (frozen in an ice tray)

Directions
Add all ingredients in a blender and mix until all ingredients are well blended. Enjoy! Makes four 8-oz servings.

©Rolisweets

Chicken Garden Salad with Bruschetta

Another delicious salad that can be enjoyed for lunch, dinner, or as a side.

I had leftover chicken breast from the previous night's dinner and wanted a salad for lunch. I wanted to try something different, and searched the fridge to find ingredients to make this salad. Bacon and bruschetta seemed a wonderful fit for this fantastic salad. So delicious!

Ingredients

• 4 cups lettuce salad mix
• 2 cups of fresh kale
• 2 cups of cooked chicken breast, chopped
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning
• 4 slices of pepperjack cheese
• 1/4 cup of bruschetta
• 4 slices of cooked bacon, broken into small pieces
• 13" x 9" serving dish

Directions

Begin preparing the salad by layering the ingredients in the serving dish in this order: the lettuce salad mix, fresh kale, cooked chicken breast, sprinkle the pepper and Italian seasoning, add the pepperjack cheese, bruschetta, and bacon.

Enjoy immediately with your favorite salad dressing, or chill until ready to serve! Makes 4 - 6 servings

©Rolisweets

Chicken & Rice Casserole

We enjoyed this for dinner and I couldn't wait to share. Creamy cheesy goodness in a casserole. I hope you enjoy it as much as we did! :)

This casserole was easy to prepare and just as delicious to eat. Most of the ingredients I used are usually ingredients I have on hand. There's a balance of vegetables, proteins, and carbs. 

Ingredients

• 3 Tbsp of olive oil
• 3 Tbsp of all purpose flour
• 3 cups of water
• 4 chicken bouillon cubes
• 4 cups of chopped boneless chicken breast, cooked
• 1/4 tsp of black pepper
• 1/4 tsp of onion powder
• 2 cups of kale, fresh or frozen
• 1 cup of corn, fresh or frozen
• 1/4 cup of shredded carrots
• 1/4 cup of chopped onions
• 2 cups of minute rice
• 3 cups of thinly shredded Mexican blend cheese

Directions

Preheat oven to 375° degrees.

In a medium-sized pot, add the olive oil and heat just until the oil is hot. Stir in the flour until well blended. Add the three cups of water and chicken bouillon cubes and stir and cook the mixture until it boils. Reduce the heat to a simmer and cook until the sauce thickens, approximately 10 minutes. Remove from heat and set aside.

Using a 13"x 9" baking pan, add the chopped boneless chicken breast. Sprinkle the chicken with the black pepper and onion powder. Add the kale, corn, carrots, chopped onions, and rice, in that order. Sprinkle the mixture with one cup of the shredded cheese. 

Pour the prepared sauce over the cheese. Add the remaining cheese to the top of the casserole, and cook for 15 minutes.

Remove from the oven and let cool for 10 minutes and enjoy!

Makes 6 - 8 servings.

©Rolisweets