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!!

Egg Salad Sandwich

This works well for a quick and tasty lunch.
1 Hard boiled egg (chopped)
1 Tbsp reduced fat mayonnaise
1/2 tsp sweet relish
1/8 tsp dry mustard
1 greed salad onion chopped
dash of salt and pepper
about 6 leafs of spinach
2 slices bread of your choice
In a small bowl mix egg, mayo, relish, mustard, onion, salt and pepper. Taste, if necessary adjust seasonings to taste. Cover one side of bread with spinach leafs. Spread the mixed egg over spinach and top with other slice of bread.
Calories 121, Protein 8 g. for egg spread only

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

M&M Cracker Kookies

This is my favorite dessert! Its fast to make and tastes so good. :) I use Jiff crunchy peanut butter but any kind would work so use your favorite.
1 graham cracker
1 T. peanut butter
1 tsp. mini M&M's

Break the graham cracker in half or fourths. Spread the peanut butter evenly across the cracker. Gently press mini M&M's into the peanut butter. Enjoy! Yield: 1 serving Calories: 178

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

Smooth Delight

Cool and refreshing. Make sure the orange is blended well or the drink will be stringy and have a lot of pulp. This makes a great healthy snack.
1 large orange
2 C. cantaloupe
1 pkg. Sunkist Orange Ice Smoothie mix
1/2 C. lemon sorbet
ice cubes (optional)

Peel and section orange into a blender then blend for 1 min. Add cantaloupe, smoothie mix and ice cubes and blend. Add sorbet and blend. Yield: 2 servings

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.