Fruit Smoothies (with a few hidden veggies.)

Need to get your fruits and veggies in for the day? Have a picky eater that won't eat from these food groups? Have a baby that can't chew up fruits and veggies very easily?

DRINK THEM!!! It's easy!

We are focusing on being healthy and shedding a few pounds as result. This is a great way to keep up on these two important food groups! We make it almost a daily routine.

2 banannas
7-12 strawberrys ( I often use frozen)
1/2-1 c. orange juice (start with 1/2 c.)
1/3 c. carrot juice( I like to buy Kirkland at Costco)
1 handful spinch (don't worry the spinch blends in and the drink stays yummy.)
6 cubes ice
1/2 cup plain or stawberry yogurt (optional)(sweetens your drink and gives you a dairy)

In a blender add in order listed. Blend and enjoy!

If you don't use the yogurt and the drink is too bitter try putting in more fruit and less veggies.

Mix up the order a little:
peaches instead of stawberries (I often use frozen)
mangos with the peaches (smell them at the store and buy the one that smells sweet)
blueberries with the stawberries (I often use frozen)
Really there is a whole world to making healthy fruit smoothies. Try your favorites!

The best Clam Chowder you will ever taste

This recipe is from a resturant called Market Street Grill. They make the best Clam Chowder I have ever tasted, and now you can make the best clam chowder too.


Market Street Clam Chowder
Serves 12
1 Cup potatoes diced
1 Cup celery diced
1 Cup onion diced
1 Cup leeks diced
1 Cup green pepper diced
3/4 Cup chopped clams (canned or fresh)
3/4 Tbs. coarse ground black pepper
1-1/2 Tbs salt
3/4 Tbs whole thyme
6 Bay leaves
1 tsp Tabasco
3/4 Cup sherry wine (optional)
2 Cups water
3/4 C clam juice
3/4 C butter, melted
1 Cup flour
2 Quarts half-and-half (2000ml)

Combine melted butter and flour in oven proof container and bake at 325 for 30 minutes.
In large saucepan, combine remaining ingredients except half-and-half.
Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick.
Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended.
Heat to serving temperature, stirring occasionally. Serve immediately.

Bread Bowl

Bread Bowls:
2 (.25 oz) pkg active dry yeast or (5 tsp)
1 C warm water
1 C warm milk
1/2 C shortening
1/2 C sugar
2 Eggs
2 tsp salt
6 C flour
Cornmeal

In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour.
Beat until smooth
Stir in enough remaining four to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl (meaning buttered, yummy), turn once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto a lightly floured surface.
Divide into eight pieces; shape each into a ball.
Grease two baking sheets and sprinkle with cornmeal.
Place four balls 3 in. apart on each prepared pan.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.