Mandarin Berry Cooler Recipe

Mandarin Berry Cooler

Servings: 4

Ingredients:

  • 1 can (11 ounces) mandarin oranges, drained
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup sliced fresh strawberries
  • 1 medium ripe banana, cut into chunks
  • 6 ice cubes
  • 3/4 cup milk

Procedure:

  1. In a blender, combine the oranges, pineapple, strawberries and banana; cover and process until blended.
  2. Add ice and milk; cover and process until blended. Pour into chilled glasses; serve immediately.

Barcelona Hot Chocolate Recipe

Barcelona Hot Chocolate

Servings: 4 servings

Ingredients:

  • 2/3 cup boiling water
  • 2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
  • 1 1/3 cups 1% low-fat milk
  • 1 cup brewed espresso or strong coffee
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup packed brown sugar
  • 1 2-inch piece orange rind strip
  • 1/4 cup frozen fat-free whipped topping, thawed
  • Cocoa powder (optional)

Procedure:

  1. Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind.
  2. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.

Brandied Hot Chocolate Recipe

Brandied Hot Chocolate

Servings: 4 mugs

Ingredients:

  • 1 1/2 cups grated bittersweet chocolate
  • 1/2 cup dry milk powder
  • 4 cups whole milk
  • 4 tablespoons Armagnac
  • Whipped cream or marshmallows, for garnish

Procedure:

  1. In a medium bowl, mix grated chocolate and dry milk powder.
  2. In a medium saucepan, heat whole milk over medium heat. Once heated, stir in the chocolate mixture and whisk until the chocolate has melted and the mixture is smooth and hot.
  3. Pour 1 Tbsp. Armagnac into each mug (four mugs total), then fill each mug with the smooth, hot chocolate mixture. Serve hot, garnished with whipped cream or marshmallows.

Hot Chocolate with Ginger Recipe

Hot Chocolate with Ginger

Servings: 4

Ingredients:

  • 1/3 cup chopped peeled fresh ginger
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 4 cups 1% reduced-fat milk
  • 1/2 cup fat-free chocolate syrup

Procedure:

  1. Combine first 3 ingredients in a medium saucepan; cook over medium-high heat until sugar dissolves and is golden (about 5 minutes), stirring frequently. Remove from heat; cool slightly.
  2. Stir in milk and syrup; cook over medium-low heat, stirring with a whisk. Heat to 180° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Strain mixture through a sieve; discard solids.

Peppermint Stick Hot Chocolate Recipe

Peppermint Stick Hot Chocolate

Servings: 12 (serving size: 3/4 cup hot chocolate, 1 candy cane, 1 tablespoon marshmallows)

Ingredients:

  • 8 cups 2% reduced-fat milk
  • 3/4 cup packed dark brown sugar
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • 3 ounces semisweet chocolate, finely chopped
  • 12 candy canes
  • 3/4 cup miniature marshmallows
  • Whole grated nutmeg (optional)

Procedure:

  1. Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally.
  2. Serve with candy canes and marshmallows. Garnish with whole grated nutmeg, if desired.

Mint and White Chocolate Milk Punch Recipe

Mint and White Chocolate Milk Punch

Ingredients:

  • 2 cups heavy cream
  • 1 qt. 2% reduced-fat milk
  • 1/2 cup sugar
  • 1 vanilla bean, split
  • 3 fresh mint sprigs
  • 1 (4-oz.) white chocolate baking bar, chopped
  • Vodka (optional)

Procedure:

  1. Bring cream, milk, sugar, and vanilla bean to a simmer in a large saucepan over medium heat, stirring often. Remove from heat; add mint sprigs. Cover and let stand 8 minutes. Discard mint and vanilla bean.
  2. Add chopped chocolate, and cook over low heat, stirring constantly, 2 minutes or until chocolate is melted. If desired, stir in 2 Tbsp. vodka per 1 cup punch just before serving.

Pumpkin Pie Shake Recipe

Pumpkin Pie Shake

Servings: 4

Ingredients:

  • 2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
  • 1 cup fat-free milk
  • 2/3 cup canned pumpkin
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon pumpkin-pie spice
  • 3 tablespoons frozen fat-free whipped topping, thawed
  • Pumpkin-pie spice (optional)

Procedure:

  1. Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses.
  2. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
  3. Serve.

Espresso Soy Milk Shake Recipe

Espresso Soy Milk Shake

Servings: 2

Ingredients:

  • 2 tablespoons fat-free chocolate syrup
  • 2 1/8 teaspoons instant espresso granules or instant coffee granules, divided
  • 1 1/2 cups vanilla soy ice cream (such as Soy Dreams)
  • 1/2 cup low-fat plain soy milk

Procedure:

  1. Combine syrup and 1/8 teaspoon espresso granules in a small bowl, stirring well.
  2. Using a spoon, drizzle half of syrup mixture around the inside rim of 2 small narrow glasses.
  3. Combine remaining 2 teaspoons espresso granules, ice cream, and milk in a blender; process until smooth.
  4. Pour 1 cup ice cream mixture into each glass. Serve immediately.

Chocolate Malt Shake Recipe

Chocolate Malt Shake

Servings: 3 (serving size: 2/3 cup)

Ingredients:

  • 2 cups chocolate low-fat ice cream
  • 1/4 cup 2% reduced-fat milk
  • 3 tablespoons malted milk powder
  • 2 tablespoons fat-free double chocolate sundae syrup

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Pour into 3 glasses. Serve

Layered Fruit Smoothie Recipe

Layered Fruit Smoothie Recipe

Servings: 2 (serving size: 2 cups)

Ingredients:

  • 1 mango (peeled, pitted, and coarsely chopped)
  • 1 1/4 cups plain low-fat yogurt
  • 4 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon freshly grated lime zest
  • 1 banana (peeled, and chopped)
  • 10 medium strawberries (washed, and hulled)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly grated lemon zest

Procedure:

  1. In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
  2. Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
  3. Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
  4. Note: Nutritional analysis is per smoothie.

Peanut Butter with Banana and Flax Smoothies Recipe

Peanut Butter, Banana, and Flax Smoothies

Servings: 2 (serving size: about 3/4 cup)

Ingredients:

  • 1/2 cup 1% low-fat milk
  • 1/2 cup vanilla fat-free yogurt
  • 2 tablespoons ground golden flaxseed
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1 ripe banana, sliced

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Serve.

Mango Smoothie Recipe

Mango Smoothie

Servings: 4 (serving size: 3/4 cup)

Ingredients:

  • 1 1/2 cups chopped peeled mango
  • 1 1/2 cups fat-free milk
  • 1/4 cup fresh lime juice
  • 1 tablespoon brown sugar

Procedure:

  1. Place all ingredients in a blender; process until smooth.
  2. Serve over ice.

Fresh Strawberry Milk Shakes Recipe

Fresh Strawberry Milk Shakes

Servings: 4

Ingredients:

  • 8 ounces strawberries, stemmed and sliced
  • 1/2 teaspoon vanilla extract
  • 1 pint vanilla ice cream
  • 1/4 cup milk

Procedure:

  1. Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp.
  2. milk in blender until smooth.
  3. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.

Banana and Berry Smoothie Recipe

Banana and Berry Smoothie

Servings: 5 cups

Ingredients:

  • 1 cup low-fat plain yogurt
  • 3 cups frozen strawberries
  • 2 bananas, coarsely chopped
  • 3/4 cup fat-free milk
  • 1/4 cup crushed ice
  • 1/4 cup honey

Procedure:

  1. Process all ingredients in a blender until smooth.
  2. Serve immediately.

Banana and Mango Smoothie Recipe

Banana and Mango Smoothie

Servings: 2 Cups

Ingredients:

  • 1 cup cubed peeled ripe mango
  • 3/4 cup sliced ripe banana (about 1 medium)
  • 2/3 cup fat-free milk
  • 1 tablespoon nonfat dry milk (optional)
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract

Procedure:

  1. Arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).
  2. Place frozen mango and the remaining ingredients in a blender.
  3. Process until smooth.
  4. Serve.

Note: Freeze the cubed mango overnight in an airtight container to make this smoothie a snap to throw together (for variety, try substituting frozen berries for the mango). Remember to let frozen mango thaw for 15 minutes to soften slightly. The dry milk is optional, but one tablespoon provides about 100 milligrams of calcium.


Vanilla Honey and Nut Smoothie Recipe

Vanilla Honey and Nut Smoothie

Servings: 3 (serving size: 1 cup)

Ingredients:

  • 2 cups vanilla low-fat frozen yogurt
  • 1/2 cup vanilla soy milk
  • 1/2 cup fat-free milk
  • 1/3 cup cubed soft silken tofu
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon honey
  • 1 tablespoon ground flaxseed (optional)

Procedure:

  1. Combine the first 6 ingredients in a blender; process until smooth.
  2. Sprinkle with flaxseed, if desired.
  3. Serve.

Banana Cream Pie Smoothie Recipe

Banana Cream Pie Smoothie

Servings: 2 (serving size: 1 cup)

Ingredients:

  • 1 cup sliced ripe banana (about 1 large)
  • 1 cup vanilla low-fat yogurt
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
  • 1 tablespoon nonfat dry milk
  • 1/2 teaspoon vanilla extract
  • 3 ice cubes (about 1/4 cup)
  • Graham cracker crumbs

Procedure:

  1. Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
  2. Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.

Note: Freeze and store extra bananas in zip-top plastic bags so you can whip up this smoothie in a flash.


Yogurt and Fruit Smoothie Recipe

Yogurt-Fruit Smoothie

Servings: 5 cups (serving size: 1 cup)

Ingredients:

  • 2 cups fat-free milk
  • 1 (8-ounce) container vanilla low-fat yogurt
  • 1/2 cup thawed pineapple-orange juice concentrate
  • 2 cups frozen strawberries
  • 1 banana, coarsely chopped

Procedure:

  1. Process all ingredients in a blender until smooth, stopping to scrape down sides.
  2. Serve immediately.

Nutritional Information
Amount per serving


Mocha Frappé Recipe

Mocha Frappé Recipe
mocha-frappe-recipe

Preparation Time: 10 Minutes
Freeze: 2 Hours
Servings: 3 (serving size: 1 cup)

Ingredients:

  • 1 cup strong brewed coffee
  • 2 tablespoons sugar
  • 1 tablespoon 2% reduced-fat milk
  • 1 1/4 cups 2% reduced-fat milk
  • 2 tablespoons chocolate syrup
  • 3 tablespoons fat-free frozen whipped topping, thawed
  • 1 teaspoon chocolate shavings

Procedure:

  1. Stir together coffee, sugar, and 1 tablespoon milk in a small glass measuring cup. Pour into ice cube trays, and freeze at least 2 hours or until firm.
  2. Process coffee ice cubes, 1 1/4 cups milk, and chocolate syrup in a blender until smooth. Dollop evenly with whipped topping, and sprinkle with chocolate shavings.
  3. Serve immediately.

Cookies and Cream Milk Shakes Recipe

Cookies and Cream Milk Shakes

Servings: 2

Ingredients:

  • 5 chocolate sandwich cookies such as Oreos
  • 2 cups vanilla ice cream, slightly softened
  • 1/4 cup milk

Procedure:

  1. Place 3 cookies in a ziplock bag. Seal bag and crush cookies with a rolling pin.
  2. In a blender, combine ice cream and milk. Blend until smooth.
  3. Add crushed cookies and pulse a few times just to blend.
  4. Pour into 2 tall glasses and garnish each with a cookie or a dollop of whipped cream drizzled with chocolate syrup, if desired.

Rise & Shine Smoothie Recipe

Rise and Shine Smoothie

Servings: 2 (each serving 1-1/4 cups)

Ingredients:

  • 1 cup organic orange juice
  • 1 cup organic plain soy milk
  • 3 Tbsp raw wheat germ
  • 1 cup fresh or frozen organic fruit (strawberries, blueberries, bananas, peaches, etc.)
  • pinch cinnamon

Procedure:

  1. Place all ingredients in a blender and puree on high speed until smooth.
  2. Serve immediately or refrigerate for later use, up to 8 hours.
  3. If you are making this the night before, we recommend you store it in the blender jar and blend it again quickly before serving.

Quick Breakfast Tostada Recipe

Quick Breakfast Tostada

Servings: 4 (serving size: 1 tostada)

Ingredients:

  • 1/4 cup 1% low-fat milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 large egg whites
  • 2 large eggs
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup chopped green onions
  • 1/2 cup bottled salsa
  • 1/4 cup fat-free sour cream

Procedure:

  1. Combine first 5 ingredients in a large microwave-safe dish, stirring with a whisk. Microwave at HIGH for 3 minutes; stir. Microwave an additional 1 minute or until done.
  2. Arrange 1 tortilla on each of 4 microwave-safe plates; divide egg mixture evenly among the corn tortillas.
  3. Layer each serving with 2 tablespoons cheese, 1/4 cup beans, and 1 tablespoon green onions.
  4. Microwave each tostada at HIGH for 30 seconds.
  5. Top each tostada with 2 tablespoons salsa and 1 tablespoon sour cream. Serve immediately.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream Recipe

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Total: 20 Minutes
Servings: 4 (serving size: 2 tacos)

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground cumin
  • Cooking spray
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

Procedure:

  1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
  2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
  3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
  4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
  5. Serve

New England Clam Chowder Recipe

New England clam chowder is a milk – or cream-based chowder, and is traditionally of a thicker consistency than other regional styles, commonly made with potatoes, onion, and clams. Including tomatoes is shunned; a 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature is usually accompanied with oyster crackers (similar to hardtack). Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

New England Clam Chowder

 

New England Clam Chowder

Servings: 8 (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon).

Ingredients:

  • 4 (6 1/2-ounce) cans chopped clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 4 bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3 cups cubed red potato
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 3 parsley sprigs
  • 1 bay leaf
  • 2 cups 2% reduced-fat milk
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half
  • Thyme sprigs (optional)

Procedure:

  1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
  2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
  3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Loaded Potato Soup Recipe

It is claimed as a national dish by both Wales and Ireland and is recommended for consumption on their respective Saints’ days. This Potato Soup Whether as a velvety puree of potato, leek, onion and cream or as a broth with a medley of component veggies in it is firm favourite.

Loaded Potato Soup

Servings: 4 (serving size: about 1 1/4 cups)
Total Time: 20 Minutes

Ingredients:

  • 4 (6-ounce) red potatoes
  • 2 teaspoons olive oil
  • 1/2 cup prechopped onion
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 3 tablespoons all-purpose flour
  • 2 cups 1% low-fat milk, divided
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
  • 4 teaspoons thinly sliced green onions

Procedure:

  1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
  2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
  3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Champorado Recipe

Champorado with tuyo!

Ingredients:

  • 1 cup glutinous rice (malagkit)
  • 3 cups water
  • Hot water
  • 1/2 cup cocoa powder (or 4 pieces of tablea)
  •  Sugar
  • Condensed milk (optional)

Procedure:

  1. Pour 3 cups of water in a casserole and bring it to a boil.
  2. When water is ready, add the malagkit and re-boil in medium fire.
  3. After 10-12 minutes or when the glutinous rice starts to get soft and sticky, frequently stir, the purpose is to avoid the cooked rice from sticking in to the casserole.
  4. Dilute the cocoa powder in a cup of hot water, then pour in the pot. Mix consistently. Add sugar and stir.
  5. Serve hot in bowls, topped the porridge with swirls of milk.

Tips: You may use the ingredients that are already available in your homes. If you don’t have glutinous rice, you may use plain white rice or brown rice. Leftover rice can also be used in this recipe. For healthier version, use oatmeal.
Sweetened’ cocoa powder is also a great substitute for the ‘unsweetened’. If you choose to use this, do not pour too much sugar.
Traditionally, this sweetened rice porridge is cooked using tablea (cocoa chocolate). When picking this ingredient, grate the tablea then dissolve in hot water.
You may increase or reduce the water according to your preferred porridge consistency. If you want your champorado to be a little sticky, then decrease water measurement. Add more water, if you want it otherwise.Evaporated or powdered milk can be use in replaced of condensed milk.


Buko Shake Recipe

Buko Shake

Buko Shake

 

Ingredients:

  •   Grated coconut meat and coconut water from 2 or more young coconuts
  •   1/2 cup evaporated milk
  •   5 tbsp brown sugar

Procedure:

  1. Put the coconut meat and coconut water in one container and freeze overnight.
  2. The next day, pop the frozen coconut in a blender until smooth.
  3. Add the milk and sugar according to your taste.

Fresh Strawberry Milk Shakes Recipe

Strawberry Milk Shake

Strawberry Milk Shake

 

Servings: 4

Ingredients:

  • 8 ounces strawberries, stemmed and sliced
  • 1/2 teaspoon vanilla extract
  • 1 pint vanilla ice cream
  • 1/4 cup milk

Procedure:

  1. Blend half of strawberries, 1/4 tsp. vanilla, 1 cup ice cream and 2 Tbsp. milk in blender until smooth. Pour into 2 glasses. Repeat with remaining strawberries, vanilla, ice cream and milk. Serve immediately.