Spinach/blueberry shake

2 cups ice

1 cup blueberries

2-3 handfuls of spinach

1 scoop protein powder (ours is vanilla flavor, but we have friends that use chocolate)

1 cup almond milk (so far I've bought Silk vanilla flavor)

1/2 a banana

1-2 Tbsp peanut butter (we substitute almond butter and use less.  I thought it was too peanut butter flavored with original recipe since I don't love peanut butter)

Our family loves this shake and has it for breakfast most mornings.  You don't taste the spinach at all. :)

Baked Cinnamon Apples

6 large very tart apples, cored, sliced
1 cup granulated sugar (or 1/2 c splenda/sugar mix)
1/4 cup light brown sugar, packed (or 2 T. splenda/brown sugar mix)
1 tablespoon cinnamon
1/8 teaspoon nutmeg
3 tablespoons cornstarch

4 tablespoons butter, sliced



Directions:

1Put all ingredients EXCEPT BUTTER into crock pot; stir well, coating all apple slices, and place slices of butter on top.
2Cook on HIGH for 1-1/2 to 2 hours OR cook on LOW 3-1/2 to 4 hours, stirring once half way through.

Serve and enjoy!

Sweet Broccoli Slaw with Cranberries

This recipe was submitted by Annie S.
The original recipe can be found here.

Ingredients

• 1/4 cup light sweet Vidalia onion dressing (such as Ken's Steak House Lite)
• 2 teaspoons cider vinegar
• 3 cups packaged broccoli coleslaw
• 1 cup chopped Gala apple (about 1/2 pound)
• 1/4 cup dried cranberries
• 2 tablespoons chopped pecans, toasted (optional)

Preparation

• 1. Combine dressing and cider vinegar in a large bowl, stirring with a whisk. Add coleslaw, apple, and cranberries; toss well to coat. Top evenly with pecans, if desired.

Magno Quinoa Salad

submitted by Heather C. Original Recipe Here
Recipe adapted from Ali Vincent

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Peach & Sausage Breakfast Squares

submitted by Heather C.

Ingredients

• 1 can (15-1/4 ounces) sliced peaches
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup maple syrup
• 1 tablespoon butter
• 2 cups pancake mix
• 1 egg, beaten
• 2 tablespoons canola oil
• 1 package (7 ounces) brown-and-serve sausage links, halved lengthwise

Directions

• Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
• Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13-in. x 9-in. baking dish. Arrange sausages and peaches over the top.
• Bake, uncovered, at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm with peach syrup. Yield: 6 servings.

Original Recipe here.

Grilled Peach Salsa

This was taken from USA Weekend from the Newspaper, from Ellie Krieger's cookbook.

2 firm, ripe yellow peaches or nectarines
1/2 small red onion, finely diced
1/3 cup chopped fresh cilantro leaves
1 jalapeño, seeded and finely diced
2 Tbs. Fresh lime juice
1/4 tsp. Salt
1/4 tsp. Freshly ground black pepper

Preheat a grill over medium high heat. Oil the grill's surface.

Cut each peach in half and remove pits. Place the peaches cut side down on the grill and cook until peaches soften slightly and grill marks are formed, about 3 minutes allow. Allow to cool for 5 minutes, then chop.

In a medium bowl, toss to combine peaches, onion, cilantro, jalapeño, lime juice, salt, and pepper. Set aside at room temperature.

This is good with chips or wheat thin type crackers. I also served the salsa over grilled chicken and pasta.

Caramel Apple Dip

I know that there are a lot of variations for this recipe and this version is really, really basic.  We love it in our house and the simple-ness of it makes it a quick go-to for making a special snack.  I have never, ever been known to just lick the spoon and eat it without apples.  :)

Caramel Apple Dip
8 oz. cream cheese (low fat or fat free work fine in this recipe, too)
3/4 cup brown sugar
1 t. vanilla

Mix ingredients together and enjoy with apples!

Fruit Cups

1-12oz. can frozen concentrated apple juice(not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries

Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.

Freeze for at least 1 hr before serving.