Dayrecipe Food Community

This is a great breakfast smoothie. It’s full of flavor and is refreshing and energizing.

It’s just perfect for those rushed mornings. Who says breakfast on the run, can’t taste good.

Get your fruits for the day, with this tasty orange, apricot, pineapple and banana treat. You will feel like the sun burst inside of you.

Serves 4 – 6

INGREDIENTS:

• 1 ¼ cup fresh sweet pineapple chunks
• 1 orange, peeled, quartered, white membrane & seeds removed
• 3 fresh ripe apricots, not peeled, quartered and pit removed
• 1 large banana, peeled, coarsely chopped
• ½ cup pineapple juice
• 1 ½ cup frozen apricot yogurt
• 4 – 6 tbsp honey
• 12 ice cubes
• 4 – 6 Lime slices garnish (optional)
• Whipped Cream garnish (optional)
• 8 – 12 Pineapple Chunks garnish (optional)
• Fresh Mint Sprigs garnish (optional)

DIRECTIONS:

1. Put pineapple chunks, orange quarters, apricot quarters, banana chunks, frozen apricot yogurt, honey, and ice cubes in a blender and combine until silky, smooth and creamy.
2. Pour into glasses and garnish, add straws and call everyone for breakfast.

This is recipe given using diabetic friendly products, if that isn’t a concern use regular Jello with sugar and yummy full fat real whipped cream. This is a great summer salad/dessert.

SERVES: 4-6

INGREDIENTS:

• 1 box (4 serving size) sugar free lemon Jello
• 1 cup boiling water
• 1 cup crushed pineapple (with almost all in the juice drained off)
• 3/4 cup fat free cottage cheese (do not drain the liquid)
• 1 teaspoon dried mint, can use less or more as you like

DIRECTIONS:

1. Dissolve the lemon Jello in the cup of boiling water, making sure that all crystals are dissolved.
2. Add the pineapple with the remaining juice and stir it in (If the pineapple is well chilled it will help the Jello to set faster.
3. Add the fat free cottage cheese to the mixture and stir it well.
4. Place the bowl into the refrigerator until the mix is starting to thicken.
5. When is has reached that point add in the mint flakes (if you add them while the Jello is still liquid they will just float on top and you won’t be able to stir them down into the pineapple and cottage cheese).
6. Return it to the refrigerator for a couple of hours until firmly jelled.
7. Serve  right away or cover and keep chilled until ready for use.

TIPS:

• To make this a salad serve as it is when jelled or you may thin some mayonnaise with a small amount of milk to use as a salad dressing.
• To use it as a dessert top the servings with a pretty squirt of canned whipped cream OR add 1 -1 1/2 cups of Cool Whip Light to the mix at the same time as the mint is added.

This lovely large wraps takes only 20 minutes to prepare and makes a great dinner.

The textures in this treat are great; hot meat, warm bread and crisp cold vegetables and fruit.

Best of all you can use the barbeque or the oven.

This sandwich is so tasty that it is hard to believe how good it is for you, four of the food groups are represented vegetables, fruit, grains and meat and all in moderation.

I have submitted two versions of this sandwich, his and hers for your enjoyment!

Serves 2

INGREDIENTS:

• 4 skewers frozen seasoned beef kabobs (Angus – President Choice)
• 1 package Indian Naan Bread (you may substitute with Greek pita or other flatbread)
• 2 tbsp ranch dressing (Renee’s)
• 1 large tomato, sliced and halved
• 1 small sweet vidallia onion, thinly sliced
• 1 tsp sea salt
• 1 tsp fresh ground black pepper
• 2 romaine lettuce leaves, whole
• 1/3 cup fresh pineapple, thinly sliced
• 1/8 cup cilantro thinly sliced optional
• ½ sweet orange pepper, thinly sliced
  (optional)
• 2 hot peppers, sliced, marinated (optional)

DIRECTIONS:

1. Barbeque or bake the beef kabobs as directed on box.
2. The nana bread can be heated on top of the barbeque or in the oven for about 2 – 3 minutes, then wrap in tin foil to keep warm.
3. Prepare the pineapple and vegetables and set aside until ready to assemble.
4. Season the onion, tomatoes and orange pepper slices with the sea salt and ground black pepper.
5. When ready to assemble the sandwich, divide the ranch dressing between the two naans breads.
6. Spread the dressing in the middle of the naan bread.
7. His – On top of the prepared naan bread add the tomatoes, onions and beef kabobs.
8. Roll the wrap towards you like a cinnamon roll and secure with 3 tooth picks.
9. Hers – To the prepared naan bread add the tomatoes, onions, sweet pepper slices, pineapple slices, hot peppers, beef kabobs and cilantro.
10. Roll the wrap towards you like a cinnamon roll and partially wrap in either wax paper or paper towels.

TIPS:

1. This sandwich comes together very quickly, if you have prepared your ingredients ahead of time.
2. Cut your fruit, vegetables, hot peppers and cilantro while the beef kabobs are cooking.

Makes 8 servings.

INGREDIENTS

• praline
• 3/4cup sugar
• 1/4cup water
• 1/2cup unsalted macadamia nuts, coarsely choppedsauce
• 115-ounce can sweetened cream of coconut (such as coco lópez)
• 6tablespoons unsweetened cocoa powder
• 1/2teaspoon vanilla extract
• 1/2teaspoon coconut extract
• pinch of saltpineapple
• 3tablespoons unsalted butter
• 2tablespoons (firmly packed) golden brown sugar
• 1small pineapple, peeled, cored, cut into 1-inch pieces
• 2pints vanilla ice cream

DIRECTIONS For praline:
Line 8×8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)

For sauce:
Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

For pineapple:
Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.

Test-kitchen tip:
When making the praline topping, do not stir the sugar syrup as it boils. Stirring will cause the melted sugar to crystallize and become grainy.