Key Lime Smoothie

Don't be scared by the color it doesn't taste green at all! Key lime is one of my favorite flavors. This smoothie is sooo refreshing! Make sure to blend very well to avoid a gritty consistency from the lime peel. Double the recipe for more servings to share :) 
1 banana
1/8 to a 1/2 avocado
1 med. lime(juiced) + 1 wedge with skin on (or 2 - 3 key limes juiced + 1/2 key lime skin and all)
1/4 C. milk
2 tsp. vanilla extract
1/4 tsp. stevia powder
1/2 C. non-fat greek yogurt
1 tsp. ground flax seed
2 C. (or more if you like) Spinach
1 C. ice

Add ingredients in order listed and blend very well. Add ice and blend to desired consistency. Serve immediately. Makes 1 smoothie

Razelberry-Lime Smoothie

With summer coming on I'm really loving a cool refreshing smoothie! This one is sweet with a little tart kick.

6oz or 1/2 bag frozen raspberries

1 C. fresh strawberries

1 C. spinach

1 banana

1 Tbsp. vanilla extract

2 key limes - use juice of 1-1/2 limes and 1/2 a lime skin and all

Handful of ice

1/4 tsp. stevia powder

Add water as needed

Blend and enjoy!!

Broccoli & Spinach Quiche

Wow the flavor is amazing!! Its not too runny. You can try adding all kinds of vegetables for different tastes. Easy to make :)
- 2 tsp olive oil
- 1/2 cup red onions, chopped
- 1 1/4 cup part-skim ricotta cheese
- 1 cup low-fat shredded cheddar cheese
- 1 large egg
- 2 large egg white
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tbsp fresh chopped dill
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, freshly ground, or more to taste
- 10 oz frozen chopped broccoli, thawed and well-drained
- 1 tbsp grated Parmesan cheese
- 1/4 cup spinach, chopped
Directions:
Preheat oven to 375ºF. Spray Pam into bottom and up sides of a 9-inch pie pan, dust flour in pan.
To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese and chopped dill.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. 147 calories per serving.

Quick Waffles

I topped these with berries and powder sugar, they tasted so good. You can try an apple variation by spreading 3/4 C. of batter of the grid and quickly covering it with thinly sliced apples.
2 eggs
3/4 C. milk (can substitute for water)
2 Tlbs. vegetable oil
1 C. flour
1-1/2 tsp. baking powder
1-1/2 tsp. sugar (or sugar substitute equivalent)
1/2 tsp. salt
Preheat waffle maker. In medium bowl, beat eggs until thick. Add milk, oil, and all dry ingredients. Beat until smooth. Pour 1 C. batter evenly on preheated grid. Bake for about 5 mins.
Yield: 8 waffles
122 calories per waffle.

Pumpkin Muffins

I made a few changes to this when I made it. I added cranberries for the dry fruit, I used 3/4 c. of sugar and I used grated zucchini in place of the apple sauce. To make it a little healthier use 2 eggs and 2 egg whites in stead of 3 eggs.
3/4 C. raisins (or other dry fruit)
1 C. flour-white
1-1/8 C. whole wheat flour
1/4 C. oatmeal
1 C. sugar (use 3/4 C. if you like them less sweet)
3/4 tsp. baking powder
3/4 tsp. soda
3/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
Mix all the dry ingredients together.
3 eggs
1-3/4 C. pumpkin puree
1/2 C. apple sauce
Mix and add to the dry ingredients.
Line muffin pans, fill cups 2/3 full. Bake at 350* for 25-30 mins.

Lemon and Poppyseed Muffins

I love how these don't have any oil so they aren't greasy. Unless you can find already ground almonds then grinding them can be a task. I felt like a pioneer on the Oregon trail...but it was well worth it since they tasted so good.
1-1/2 C. white rice flour
1-1/2 C. finely ground almonds
2 tsp baking powder
1/4 tsp salt
1 Tlbs poppy seeds
zest of 1 large lemon
2 C. peeled and finely grated zucchini
3 large eggs
1/2 C. low-fat buttermilk
3/4 C. sugar
2 tsp lemon extract
Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min. Yield: About 20 muffins. Calories: 155

Whole Wheat Waffles

I really enjoyed the flavor of these whole wheat waffles. Berries or syrup go great with these! I mixed all my ingredients in the blender but as the batter is thick my blender had a hard time mixing. I didn't really think using the blender made the process any easier or faster. Although it was handy to just pour the batter right on the waffle maker and not have to spoon out the batter. So if you have a more powerful blender this might work great for you.

3 Cups whole-wheat flour
1 tsp salt
1 tsp baking soda
2 ½ tsp baking powder
½ cup oil
¼ cup honey
4 eggs
3 cups buttermilk

Combine all dry ingredients in a blender or bowl, then blend in all the liquid ingredients. Cook to your waffle makers directions. Yield: 24 - 3"x3" waffles

Sunny Oatmeal

Sorry no picture! Oatmeal looks nasty no matter how you photograph it. This is my favorite way to eat oatmeal!! Its a little tangy and sweet. Great start to the day.

3/4 C. Orange juice
1/4 C. + 2 T Oatmeal
1 tsp. Brown sugar

In a small pot stir together all ingredients. Simmer for 5 min. Use more oj if you like it runnier or less for thicker.

Coffee House Scones

Fast and simple to make! I have had some scones that tasted plain and was like eating a hunk of bread. But these scones really blew me away. They were mostly eaten up the day I made them! Have them with jam or make a egg sandwich for breakfast with them.

Total prep/baking time: 20 min

2 cups all purpose flour

1/4 cup granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter or margarine, cold and cut into pieces

2/3 cup buttermilk

Egg mixture for brushing tops of scones: (optional)

1 large egg, lightly beaten

1 tablespoon milk

Preheat oven to 400 degrees F, place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.) I used a stoneware baking pan and they baked fine without over browning.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter. The mixture should look like coarse crumbs. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then half again then each quarter in half to make 8 pie wedges. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

(Optional for a sweeter scone) Remove from oven and then turn your broiler on high. Sift confectioners(powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.Yields: 8

Orange Julius

What does all college students love? Smoothies! This is one of my favorites because it's fast to make and filling to drink. I like to add peeled orange slices in my smoothie.

1 C. milk
1 C. vanilla ice cream or orange sherbet
1/4 C. sugar
1 tsp. vanilla
6 oz. frozen orange juice concentrate
12 ice cubes

• Mix all ingredients in a blender until they are frothy. Serve immediately. Yield: 2 to 4 servings.

Ham and Egg Muffins

Eggs are a good source of protein. These egg muffins are a quick and tasty way to start your day.
Prep/Total Time: 30 min.
12 thin slices deli ham, roast beef, or turkey
6 slices mozzarella or Cheddar cheese, quartered
6 eggs
Seasonings of your choice (Besides salt and pepper I like to add parsley)

• Pre-heat oven to 350*


• Press one slice of deli meat into the bottom and up the sides of each greased muffin cup, forming a shell. Arrange two cheese pieces in each shell.


• In a bowl or glass measuring cup (the spout is helpful in pouring) beat the eggs, and seasonings together.


• Pour egg mixture into each cup. Bake, uncovered for 20-25 minutes or until eggs are completely set. Yield: 6 servings (12 egg muffins)