Spinach Banana Sweet Potato Smoothie (GF/DF)

There are times when I crave something that isn’t fruity or sweet and this one is the perfect solution. Since there is no frozen fruit in this smoothie, you’ll want to serve it over ice.

Spinach Banana Sweet Potato Smoothie

Spinach Banana Sweet Potato Smoothie
Serves 1

1 cup spinach
1/2 banana
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Skinny Brutus Salad with Grilled Romaine (GF)

Have you ever tried grilled romaine? After the first time I had it, I fell in love! It gives it an entirely different flavor and there is nothing like it! And this Caesar salad gets and upgrade to a Brutus salad with the grilled steak! I know you’re going to love it!

Skinny Brutus Salad with Grilled Romaine

Skinny Brutus Salad with Grilled Romaine
Serve 4

Dressing:
2/3 cup plain fat-free Greek yogurt
3 tbsp lemon juice
1 1/2 tbsp red wine vinegar
1 1/2 tbsp Worcestershire sauce
2 tsp Dijon mustard
1/2 tsp black pepper
2 tbsp olive oil

Steak:
1 1/2 pounds beef strip steak
1 tablespoon chopped fresh rosemary
1 tablespoons grill seasoning (I use this one)

Salad:
1 tbsp olive oil
8 oz fresh asparagus, trimmed
1/2 medium zucchini
salt and pepper
3 romaine hearts, divided
3 hard boiled eggs, peeled
1/2 ounce fresh parmesan cheese

  1. Combine the dressing ingredients in a bowl or mason jar and mix well. Set aside 3 tablespoons.
  2. Heat a double burner grill pan over medium-high heat 3 minutes. Season the steak with the rosemary and grill seasoning.
  3. Meanwhile, cut the asparagus into 1″ pieces and cut the zucchini in half lengthwise, then slice into half-moons. Season the asparagus and zucchini with salt and pepper
  4. Place the steak on one side of the pan and the asparagus and zucchini on the other side. Grill the steaks for 3 minutes on each side and grill the vegetables 5–6 minutes, or until grill marks appear, turning occasionally. Transfer the steak to a cutting board to rest and the vegetables to a large serving bowl.
  5. Cut 2 of the romaine hearts in half lengthwise, keeping the core intact.
  6. Brush the romaine pieces with the reserved dressing. Place the romaine hearts in the pan, cut-side down. Grill for 2–5 minutes, or until grill marks appear and the edges are slightly charred, turning occasionally.
  7. Transfer the romaine from the pan to a cutting board. Slice both the grilled and remaining fresh romaine and add them to the bowl.
  8. Slice the eggs and steak and add them to the bowl. Pour about 1/2 cup of the dressing over the salad. Grate the Parmesan over the top with and toss well to combine.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.


Creamy Artichoke & Saffron Zoodles (GF)

This quickly became one of my favorite dishes! It’s fast and easy to make and super versatile. Add grilled chicken or shrimp if you want some protein to make it a main dish, or it’s just fine as is. If you’re not doing the GF/DF thing, you can swap out the cashew cream for heavy cream and the zoodles for pasta. Either way, it’s sure to become a favorite of yours too!

Creamy Artichoke & Saffron Zoodles

Creamy Artichoke & Saffron Zoodles
Makes 4 servings

1/2 cup cashews
1 cup boiling water
2 medium zucchinis
1 tablespoon olive oil
1/2 medium onion, chopped
3 garlic cloves, pressed
1 pinch saffron
salt and pepper
3/4 cup white wine
1 1/4 cups chicken stock
1 14oz can artichoke hearts in water, drained and sliced
1/2 cup fresh parsley, chopped
1/2 cup grated pecorino romano cheese

  1. Place the cashews in a cup with enough boiling water to cover and let sit 30 minutes. Drain, rinse and combine with 1/2 cup clean water in a high speed blender and set aside.
  2. Spiralize the zucchini into zoodles and set aside.
  3. Heat the olive oil in a large skillet over medium- high heat. Add the onions, garlic, saffron, salt and pepper and cook, stirring frequently for about 4 minutes or until the onions is softened.
  4. Add the wine and cook 3 minutes longer or until the wine has evaporated. Add the stock and cashew cream and bring to a simmer for 4 minutes, stirring occasionally. Add the artichokes and cook 1 minute longer.
  5. Add the parsley and zoodles and toss to combine. Add the cheese and season with salt and pepper to taste.
  6. Serve in bowls with extra cheese to grate over all.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Butternut Squash Everything Bagel Mac & Cheese

Butternut Squash Everything Bagel Mac & Cheese

I’m not sure why sometimes I just can’t make a recipe as it’s written!  I think it’s because I might have tried something similar in the past and want to combine the two?  Or maybe I want to add something to make it a little more nutritional?  That’s what happened here.  I decided to add butternut squash to the recipe to give it a little boost. 

Butternut squash is high in potassium which can help keep your blood pressure in check.  It’s also a great source of calcium and iron.  And bonus trivia.. it’s classified as a fruit and not a vegetable. 

All that fun info aside, this month’s TasteBuds selection came with this amazing recipe for Everything Bagel Mac & Cheese.  If you’re not familiar with TasteBuds, it’s a relatively new monthly subscription service offered by Pampered Chef.  If you ever find yourself in a recipe rut, let TasteBuds do the creative work for you! 

Each month you’ll receive:

  • 3 seasonings: Each month is a new theme, and you’ll get 3 packets of our seasoning blends, enough for 2–4 recipes each. Some of the seasonings are our most-loved, sometimes subscribers get early access to new seasonings, and subscribers may even receive seasonings that are exclusive to TasteBuds!
  • 3 exclusive recipes: Each recipe card includes cooking tips and ways to make it your own.
  • Additional seasoning uses: Learn how to easily spice up snacks, sides, veggies, apps, and even drinks!
  • Online access: Get exclusive access to additional recipes, timesaving tips, and more.

One of my favorite things about TasteBuds is the versatility and ease to adapt the recipes to make them your own.  Each recipe comes with 2-3 “easy change-up” ideas to make the meal meat-free, change the protein to fit your preference or a version to make it again in a different way (because each pouch of seasoning is enough to make each recipe twice!)  Needless to say, you’ll never wonder what’s for dinner ever again!

For more information or to start your subscription, click HERE.

Butternut Squash Everything Bagel Mac & Cheese
Makes 8 servings

1 10oz bag frozen butternut squash
1 ½ cups vegetable stock
2 cups milk
½ teaspoon onion powder
½ teaspoon garlic powder
1 scoop Enrichables Pea Protein
1 scoop Enrichables Super Veggie
salt and pepper
1 16oz bag medium pasta shells, uncooked
2 ounces parmesan cheese
½ cup panko breadcrumbs
2½ tablespoons Pantry Everything Bagel Seasoning, divided
1 tablespoon butter
¼ cup all-purpose flour
8 ounces sharp cheddar cheese, cubed

  1. Heat an oven to 350F. 
  2. In the Deluxe Cooking Blender, combine the squash, vegetable stock, milk, onion powder, garlic powder, salt and pepper.  Turn the wheel to the Sauce setting and press the wheel to start.
  3. Meanwhile, cook the pasta as the package directs in the Multipot.  Drain the pasta and return to the Pot.
  4. Using the Adjustable Zester, grate the parmesan to measure 2 tablespoons.  In a 3-Cup Prep Bowl, combine the parmesan, panko and 2 tablespoons Everything Bagel Seasoning, and set aside.
  5. When prompted to “Add,” remove the vented lid cap and carefully add the butter and flour to the pitcher. Replace the cap and press the wheel to start .
  6. When the timer is up, press CANCEL. Remove the cap and carefully add the cubed cheese. Replace the cap and blend on speed 3 of the CUSTOM BLEND setting for 1 minute, or until the cheese is fully incorporated.
  7. Pour the cheese sauce over the pasta in the Multipot.  Add ½ tablespoon Everything Bagel Seasoning and mix well using the Mix ‘N Scraper.
  8. Pour the pasta into the Rectangular Baker and sprinkle the panko mixture over the top.
  9. Bake 25-30 minutes or until the top is lightly browned and bubbly.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Strawberry Cheesecake Protein Popsicles (GF/DF)

Two classic flavor combinations: strawberries and cheesecake!  And this time of year we begin seeing an abundance of bright red, succulent strawberries in our markets.  Strawberries are a great source of vitamin C and the perfect treat during late-spring/early summer when the days are hot and the evenings are cool.

The fun secret to these quicksicles is the added benefit of protein.  Just one scoop of the Enrichables protein powder adds 2.5 grams of protein making these feel less guilty (IMO)!  Pea protein (made from yellow peas) promotes a sense of fullness making these the great afternoon snack or dessert after dinner.  The protein provides lasting energy and helps maintain muscle function and mobility.  At only 47 calories each, we can also feel pretty good eating these!  

If you don’t have the Deluxe Cooking Blender, you can make these using any high-speed blender or a food processor.  If you’re using a different quicksicle or popsicle maker, follow the manufacturer’s directions to freeze.

This recipe is not super sweet so if you want a sweeter quicksicle you can add more honey or a little vanilla.  You can also swap in whole milk if you’re not making it dairy free.  Blueberries, raspberries and/or blackberries can be substituted for the strawberries in this recipe.  

Strawberry Cheesecake Quicksicles
Makes 3

6 strawberries, hulled, separated
1/4 cup oat milk
1 teaspoon honey
1 tablespoon non-dairy cream cheese (I use this kind)
1 scoop Enrichables Pea Protein

  1. Slice 2 strawberries using the Utility Knife and set aside.  
    In the Deluxe Cooking Blender, combine the remaining strawberries, milk, honey, cream cheese and pea protein.  Blend on the custom blend setting on the #5 speed.  
    Place the slices of strawberries against the walls of each well of the Quicksicle Maker.
  2. Place the handles in the wells, then fill with the milk mixture to the fill line.
  3. Place in the freezer and freeze until set, about 15 minutes.
  4. Remove the quicksicles using the key and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.