Healthy Milkshake

Looking for a yummy and healthy way to get more milk and bananas into your kids?  We've got you covered!  These are delicious and have the smooth, creamy consistency of a Frosty.  Hint- peel your bananas before you freeze them.  Just throw them in a zip top bag.  Trust me, peeling a frozen banana is no fun!

• 1 frozen banana, chopped 
• 1 cup skim milk (or whatever you like)
• 8 regular size ice cubes
• a big squirt of chocolate syrup
• a scoop of peanut or almond butter is optional

Place all ingredients in a blender and blend until smooth.  You can also add any mix-in's you like.  Try Oreos or anything else you'd add to a milkshake!

Cheesy Potato Ham Bake

1 pkg. of 32 oz. frozen hash brown potatoes

8 oz. cooked, diced ham

2 Small cans condensed cream of potato soup

16 oz. sour cream

2 cups shredded sharp Cheddar cheese

1 1/2 cups grated Parmesan cheese

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Loaded Deviled Eggs

18 Large hard boiled eggs


10 Slices of bacon cooked until crisp and crumbled

3 Tbl. Cheddar cheese grated

¾ Cup of mayo

1 Tsp. Mustard

3 Green onions chopped (can omit)



Boil, peel and cut the eggs. Separate the yolks. Mash the yolks with a fork until you have a bowl of small crumbles. Add the mayo, mustard, cheese and bacon. Stir until well blended. Using a spoon fill the egg white cups with the yolk mixture. Garnish with the chopped green onion.

Note: The bacon makes the yolk filling too chunky to use a pastry bag.

South Beach Muffins (All Phases)

These are great!  They have a good texture and are not spongy like most of these recipes.  They are very dense and one will fill you up!  Just remember that these count as your nut serving for the day.

• 1/2 cup egg whites (or 3 egg whites)
• 1/4 cup ground flax seed (super healthy- just don't buy it ground or ground too much in advance.  It goes bad shortly after being ground) 
• 1/4 cup ground almonds
• 1/4 Stevia
• 1/2 cup natural peanut butter
• 1/4 cup part skim ricotta cheese 
• 1 tsp vanilla
• 1 tsp baking soda

Melt peanut butter.  Whisk all ingredients together and pour into muffin pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Makes 6 muffins or 12 mini muffins.  

To make chocolate peanut butter muffins, add a couple tbsp of cocoa powder and a little extra stevia.

Sausage Balls

• 1 (1-pound) package ground sausage
• 3 cups baking mix (recommended: Bisquick)
• 4 cups grated sharp Cheddar
• 1/8 tablespoon pepper

Dip:

• 1 cup mayonnaise
• 1 tablespoon mustard

Preheat the oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.

From Paula Deen

Gorilla Bread

• 1/2 cup granulated sugar
• 3 teaspoons cinnamon
• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 1 (8-ounce) package cream cheese
• 2 (12-ounce) cans refrigerated biscuits (10 count)
• 1 1/2 cups coarsely chopped walnuts

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

From Paula Deen

Blueberry French Toast Casserole

• 1 loaf sliced stale white bread, crusts removed
• 2 pkgs (16 oz) cream cheese
• 1 cup thawed, frozen blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup

Grease a 13x9 baking dish.  Cut bread into 1 inch cubes. Put half of the bread into the baking dish.  Cut cream cheese into 1 inch cubes and place on top of bread cubes.  Top with blueberries and remaining bread cubes.
Beat eggs in a large bowl.  Whisk in milk and syrup.  Pour over bread.  Cover and chill 8 hours or over night.
Remove pan from refrigerator 30 min before baking.  Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake 25-30 minutes more until golden and center is set.

Blueberry Sauce:

• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 cups blueberries
• 1 tbsp butter

In a sauce pan combine sugar and cornstarch.  Add water.  Bring to a boil for 30 minutes over medium.  Stir constantly. Stir in blueberries, reduce heat.  Simmer 8-10 minutes or until blueberries burst.  Stir in butter until melted.  Serve over french toast.

Breakfast Burritos

• 1/2 lb bulk Italian sausage (you can cut casings off if you can't find bulk)
• 1/2 can Rotel tomatoes with green chiles, drained 
• 8 oz shredded mexican cheese
• 6 eggs
• 2 cups hash brown crowns
• sour cream

Bake hash crowns crowns as directed.
Brown sausage in a large skillet, drain.  Add Rotel and cook 5 minutes.  Beat eggs and pour over sausage.  Sir and cook over med-low until eggs are cooked.
Roll egg mixture, hash brown crowns and cheese into tortillas. Top with sour cream.

Blueberry Pancakes

 

*2-1/2 cups all-purpose flour


*1 teaspoon salt

*2 tablespoons baking powder

*2-1/2 teaspoons white sugar

*2 eggs

*2 ½ cups milk

*1 Tbl. butter melted

*Pam butter spray (for the pan)

*1 cup frozen blueberries, thawed (or fresh blueberries) And a few extra to sprinkle ontop

*A healthy shake of cinnamon (can omit)

Directions

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together eggs and milk. Stir milk and eggs into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. (If you don’t have an hour they turn out fine if you make them immediately)

Heat a lightly oiled (use Pam) griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Serves 12