Breakfast Smoothie

Red, White, and Blueberry Breakfast Smoothie:

I found this recipe in May or June 2008 Country Home & Garden Magazine. This sounds refreshing and like a nice summer drink.

Here is what you need for about 3 cups:

• 6 oz. low fat organic vanilla yogurt
• 4 ripe strawberries, stemmed, sliced
• 1/2 cup blueberries
• 1 tbsp. oat bran (optional)
• 4 oz. cranberry juice
• 1 tbsp. honey
• 1 tbsp. lime juice
• 1/2 cup crushed ice

Combine all the ingredients in a blender and puree until smooth. Service in chilled glass tumblers.

Scrap Yarn Throw

Threadbear Fiber Arts Studio in Lansing provided this picture of a Sock Scrap Yarn Throw in their weekly newsletter. They are offering a class to make this; however, I thought it was a great idea to use any type of leftover yarn!

Freebies of the Day

• Snuggle Fabric Softener
• Excedrin
• Teddy Grahams 
• Lubriderm Lotion
• Huggies Pull-ups
• Playtex

Modern Blocks Afghan

This is another one of my works in progress. This is a pattern from Lion Brand.com and uses Vanna's Choice Yarn. I was unable to retrieve the pattern from the site, so if you want this pattern let me know and I can email it to you. The pattern is very simple and is garter stitch throughout. It is turning out really nice and I can't wait to finish it!

Blossom Shawl

I am working on this beautiful shawl. This pattern seems easy, especially for me because this is my first shawl. I copied the pattern online a couple months ago; however, it is no longer available. If you are interested in this pattern, let me know and I can email it to you.

Happy Knitting!!!

Coconut-Blueberry Cheesecake Bars

 

Prep: 30 min. Bake: 8 + 18 min. Chill: 3 Hrs. Oven 350 F

Ingredients (Makes 32 bars):

• 1/2 cup butter
• 3/4 cup finely crushed graham crackers
• 1/2 cup all-purpose flour
• 1/2 cup flaked coconut
• 1/2 cup ground pecans
• 1/4 cup sugar
• 1 1/2 8 oz. pkg cream cheese, softened
• 2/3 cup sugar
• 4 eggs
• 1 Tbsp brandy or milk
• 1 tsp vanilla
• 2 cups blueberries

1. Preheat oven to 350 F. Lightly grease 13x9x2 inch baking pan;set aside.
2. For crust, in small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.
3. In medium blow stir together, graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8-10 minutes or until lightly browned.
4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy or milk, and vanilla. Beat until combined. Pour over hot crust. Sprinkle blueberries.
5. Bake 18-20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. 

Each bar:136 cal, 9 g fat, 46 mg chol, 78 mg sodium, 11 g carbo, 1 g fiber, 2 g pro.

Reference: Better Homes and Garden Magazine May 2008 p. 201

Chicken and Broccoli Alfredo

Prep: 10 min. Makes: 4 Servings

Ingredients;

• 1/2 of a 16 oz. pkg. linguine
• 1 cup fresh or frozen broccoli flowerets
• 2 tbsp butter
• 1 lb. skinless, boneless chicken breasts, cut into 1 1/2" pieces
• 1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
• 1/2 cup milk
• 1/2 cup grated parmesan cheese
• 1/4 tsp ground black pepper

1. Prepare linguine according to package directions in 3 qt saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli in colander.
2. Heat butter in 10" skillet over medium heart. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper, and linguine into skillet. Cook until mixture is hot and bubbling.

Reference: People Magazine (www.CampbellsKitchen.com)

A Healthier Household

I read an interesting article in the March 2008 edition of Better Homes and Gardens about how to have a healthier household. Here are a few points they discussed:

• Get rid of dishrags and use microfiber sponges
• Leave your bathroom exhaust fan running for 20 minutes after a shower to remove heat and humidity, which created mold
• "Manufacturers of cleaning products aren't required to list the contents on the bottles. When you don't know what's in the container, you have no idea what kind of fumes you're spreading around your house as you clean. Reward companies that offer full ingredient disclosures..." (198).
• Start a no-shoe policy in the house. Shoes track in all kinds of germs, pet droppings, herbicides, and who knows what else.
• Buy a vacuum that is certified by the Carpet & Rug Institute (carpet-rug.org lists the approved vacuums).
• Have your air ducts checked by an HVAC contractor (nadca.com has a state-by-state listing of contractors).
• Change your air filters frequently. Try to look for filters that can remove pollen, dander, and mold spores.
• Clean your dryer hose every 6 months to remove debris, which could create blockage-this will help your dryer run more efficiently, as well as, prevent backups and mold.

These are a few of the great ideas they provided. I know I will certainly change several things around my house! I Hope you will too!

Sesame Chicken and Noodles

20 minutes (start to finish)

Ingredients:

• 1/3 cup rice vinegar
• 1/3 cup thinly sliced green onions
• 2 Tbsp honey
• 1 tbsp reduced sodium soy sauce
• 1 tbsp grated fresh ginger
• 2 tsp Asian garlic chili sauce
• 2 6-oz pkg refrigerated grilled chicken breast strips
• 12 oz dried udon noodles or whole-wheat spaghetti
• 3 Tbsp toasted sesame oil
• 2 medium yellow, red, and/or orange sweet peppers, cut in bite-size strips
• Fresh cilantro

Preparation:

1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
3. Transfer to bowls. Top each with pepper strips and cilantro.

Makes 6 servings: Each serving: 391 cal, 11 g total fat (2 g sat fat), 37 mg chol, 718 mg sodium, 51 g carbo, 4 g fiber, 21 g pro.

Reference: Better Homes and Gardens, April 2008 Edition, pg 212

Pesto Shrimp Mac & Cheese

Prep Time: 20 Minutes, Bake: 40 minutes, Stand 10 minutes, Oven: 350 F. Makes 6 Servings.

Ingredients:

1. 1 lb fresh or frozen medium shrimp in shells
2. 8 oz dried elbow macaroni (2 cups)
3. 2 eggs, lightly beaten
4. 1/4 cup butter, melted
5. 1 cup half-and-half
6. 1 1/4 cups shredded fontina cheese (5 oz)
7. 1/2 cup grated Parmesan cheese
8. 2 cloves garlic, minced
9. 2 tbsp pine nuts, toasted
10. 1 1/2  cups lightly packed fresh basil leaves, chopped

Preparation:

1. Thaw shrimp, if frozen. Preheat oven to 350 F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
2. Cook macaroni according to package directions. Drain & keep warm.
3. In large bowl, stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of he Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2 quart casserole. Top with remaining cheeses.
4. Bake, uncovered, 40-45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.

Each serving: 509 cal, 27 g fat (14 g sat fat), 254 mg chol, 694 mg sodium, 33 g carbo, 2 g fiber, 33 g pro.

Reference: February 2008 Better Homes and Gardens pg 146