My Version of a Smoothie

 

I made my first smoothie in a while the other day and I realized that I always make them the same and they are delicious. I add some tofu for a little extra protein (I know that sounds really gross, but you can’t taste it, I swear!) and it is really great as a snack or even as a breakfast shake. I kind of eyeball the amount for each ingredient so hopefully the following is about right. I also prefer to use frozen berries as opposed to fresh. I remember reading somewhere that frozen were better for smoothies. Not just because they are already cold, but maybe because they hold the flavor a little better. I’m not sure. Enjoy (and don’t be scared to add that tofu)!

Ingredients:

• 1 banana
• 1/2 cup frozen berries (raspberries, blueberries, blackberries, strawberries or a mix)
• 1 ounce silken tofu (the softest tofu they sell)
• 3/4 cup orange juice

Direction:

Put all of the ingredients in a blender and blend/puree/mix for about 30 seconds or until completely smooth. Pour into a tall glass and enjoy!

Note: this recipe makes just about 1 tall glass, although there is often a little left over.

Spicy Cabbage-Beef Soup

Here is another favorite soup in our family. Mom usually makes it without the meat, but it is very good both ways. Originally from Best Loved Slow Cooker Recipes (1998).

Ingredients:

• 1 lb ground beef
• 1 large onion, chopped
• 5 cups chopped cabbage (bite-size pieces)
• 2 cans (16 ounces each) red kidney beans
• 3 cans (8 ounces each) tomato sauce
• 2 cups water
• 1 green bell pepper, chopped
• 3/4 cup picante sauce
• 4 beef bouillon cubes
• 1 and 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Brown ground beef and onion over medium heat in large skillet; drain.
2. Pour meat and onion into slow cooker.
3. Stir in cabbage, beans, tomato sauce, water, bell pepper, picante sauce, bouillon cubes and seasoning.
4. Cover and cook on Low 6-8 hours or High 3-4 hours.

Three Bean Turkey Soup

Here is a great winter soup that I made over the weekend. I used chicken broth instead of the water and bouillon cubes, but I doubt it really makes a difference. It is just based on what we had in the kitchen. It is originally from Best Loved Slow-Cooker Recipes (1998).

Ingredients:

• 1 lb ground turkey
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 can (16 ounces) red kidney beans, drained
• 1 can (16 ounces) Great Norther beans or pinto beans, drained
• 1 can (16 ounces) black beans
• 2 cans (14.5 ounces) whole tomatoes, undrained and chopped
• 3 cups water
• 1 can (8 ounces) tomato sauce
• 2 cups sliced carrots
• 2 teaspoons dried oregano leaves
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon chicken flavored bouillon granules
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. In a large skillet, brown turkey, onion, bell pepper and garlic.
2. Drain fat.
3. Transfer to crock pot and add beans, tomatoes, water, tomato sauce, carrots and seasonings.
4. Stir, cover and cook on Low 8-10 hours or High 4-5 hours.