Friday, November 22, 2013

Triple Berry Truffle Shake

I've been trying to figure out how to get more vegetables into my diet.  And the biggest issue is that I like food to taste YUMMY-- and no matter how hard I try, steamed spinach and broccoli is not yummy -- to me at least.  I know veggies are good for me.  They fill me up; they are full of nutrients, but I just can't down a veggie shake just to get all that goodness.

Then my good friend Adrienne introduced me to her Triple Berry Truffle Shake.  I'm hooked. Chocolate, berries, protein and spinach make this shake filling, full of nutrients, remarkably filling and DELICIOUS!  All at the same time.  We've got a winner!  This baby gives will check off a serving of fruits, vegetables and protein from your to eat list.  I dare you to eat it all in one sitting too.  I'm full/satisfied with  just over half the recipe.

One caution though.  The longer it sits the more the spinach flavor will blossom.  I like to eat it fresh from the blender.  I would not love it a half hour later.  Just saying it might taste a little like eating grass at that point-- no offense to you grass lovers out there.

I dig this shake after a tough toning or weight lifting session.  Happy Eating.

Triple Berry Truffle Shake
1/2 cup frozen berries (raspberry, blueberry, I do a mix)
1 cup fresh spinach, stems torn off
1 scoop chocolate protein powder*

1 1/2 cup water

Puree together in your blender and enjoy!

* or 1 scoop vanilla protein powder plus 1 Tablespoon unsweetened cocoa powder makes a good dark chocolate protein powder substitute.

Wednesday, November 20, 2013

Festive Cranberry Chicken and Rice

We had this meal for our "Holiday" Relief Society Dinner at church the other night and I fell in love.  Yummy flavors.  Not fried in oil.  Quick preparation.  Life and dinner is awesome!

Festive Cranberry Chicken and Rice
6 chicken breast pieces
2 boxes of Uncle Ben's Original Long Grain and Wild Rice
1 Tablespoon lemon juice
2 Tablespoons soy sauce
3 Tablespoons melted butter
1 can whole cranberry sauce
2 cups water

In a 9x13 pan dump the boxes of rice.  Sprinkle the seasoning packets over the rice.  Place the chicken breasts over the the rice.

In a separate bowl combine the lemon juice, soy sauce, butter, cranberry sauce and water.  Pour sauce over the chicken and rice.

Bake, uncovered, at 350 for 1 hour.  Serves 6

Now to make a substitute for the uncle ben's rice packet.....

Wednesday, November 6, 2013

Japanese Curry

My daughter had dinner at a friend's house and RAVED about their Japanese Curry.  So I had to make it.  Can I say YUM?

It was worth the trip to the store to find the curry-- everything else I had in the house.  How perfect is that!
Helpful directions on the Golden Curry box
Good thing you have me to translate for you!!! (or give Erica Style directions based on a neighbor's recipe.)

Japanese Curry Chicken
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tart apple, chopped
2 ribs celery, sliced
1/2 onion, chopped
2 bell peppers, chopped
1/2 cup chopped carrots
1 can pineapple tidbits, drained
3 1/2 cups water
2 small squares Golden Curry
4 small squares to one large one
rice or noodles

Stir fry meat until well browned.  Push the meat to the side of the pan.  Stir fry the vegetables.  Mix the meat back in with the vegetables.  Cook one minute longer.

Pour the water into the pan and bring the water to a boil.  Add in the two small squares (break them off of the big square), and sir to incorporate completely.  Reduce heat to medium.  Simmer for 5 minutes, stirring constantly.

Serve over noodles or rice.  Serves 6