by Pam Tarver | Feb 10, 2014 | Beverages, Breakfast
PB & J Smoothie with Extra Yum and Health
Never thought you'd be a healthy smoothie drinker? Me either but my son got me thinking that it might be a good way to get my fruits and/or veggies in and now I absolutely love them. You can adjust and change fruit you like or go with more spinach or try kale. It's amazing how they don't change the flavor just the color and nutrients.
Ingredients
- 1 medium banana, peeled, sliced, and frozen (I don't take time to freeze)
- 6 oz Chobani Greek Yogurt
- 1 cup frozen berries
- 3/4 cup unsweetened almond milk (don't let it scare you, I love it and I didn't like cows milk unless there was chocolate syrup in it)
- 1 Tbsp peanut butter (any kind but I use natural smooth with no sugar)
- 5 ice cubes
- 2 tsp Truvia (I don't like yogurt at all but the Truvia makes it tasty)
- The next ingredients are what I add to all my smoothies and they don't change the flavor at all, just the nutrients. Don't knock it unless you try it
- 2 Tbsp milled flax seed
- about 7 fresh spinach leaves, ripped up
Instructions
- I buy strawberries, blueberries and raspberries and clean them all and cut up what's needed and but it container so each morning before work it saves loads of time. The yogurt is plain Greek style because there is more protein in it and less sugar.
- Place all ingredients in a Magic Bullet (that's what my friend Lisa and I use, and Casey uses a Farberware, we all enjoy them and they work better than a blender)
- Put a straw in your smoothie and you are enjoying a healthy and yummy meal.
3.1
https://throwtogethermeals.com/2014/02/pb-j-smoothie-with-extra-yum-and-healthy/
by Pam Tarver | Jan 5, 2014 | Appetizers, Beef, Main Dishes, Sausage, Uncategorized
I know this isn't a diabetic friendly recipe or a meal for my New Years Decision to lose weight but it is one that I absolutely love. My husband likes this but he would rather have MEAT. He wants sausage and hamburg so next time I will try that. You can use almost anything you like on your regular pizza.
Ingredients
- Olive Oil
- Garlic Seasoning or other favorite seasoning
- Pillsbury Pizza Crust
- Pepperoni - As much or as little as you want
- Roasted Red Pepper
- Mushrooms - 1 small can or a cup of fresh
- Cheeses - I prefer mixture of Mozzarella and Colby
Instructions
- Sprinkle olive oil and seasoning on baking sheet
- Unroll pizza crust over olive oil and seasoning on baking sheet
- Sprinkle olive oil and seasoning on pizza crust
- Layer pepperoni, mushrooms, red pepper and then cheese. (I love pepperoni and cheese so I use lots of each)
- Roll up from the long side, poking in ingredients in as you go till you get to edge. Pinch edge into roll to seal as well as possible.
- Roll seam to underside
- Bake 375 degrees for 20 - 30 minutes.
3.1
https://throwtogethermeals.com/2014/01/pizza-roll-up-2/
by Pam Tarver | Mar 1, 2013 | Chicken
Chicken, Asparagus and Prosciutto Roll-Ups
My husband and I really loved this. He says it looks like a nice dish for a dinner party. I believe this is a good dish if you are watching your carbs or a diabetic. It sounds kind of time consuming but if you prepare everything before you start rolling then it goes smoothly. If you have any ideas for alternative items to put in rolls you can comment on this recipe and we'll see what other roll-ups we can make.
Ingredients
- 2 Chicken Breasts sliced 1/4" thick (I bought 4 thin sliced already)
- 4 slices of Prosciutto
- 16 - 20 thin stalks of Asparagus (depending on size of breasts or what you have on hand)
- 1/2 cup shredded cheese or 4 slices of your favorite cheese (I used shredded Montery & Colby)
- 1/2 cup Planko Bread Crumbs (Pre-seasoned or season yourself)
- 1 egg, beaten
- 1/2 cup chicken broth or maybe wine
- Some olive oil for drizzling and some for browning
-
Instructions
- Preheat oven to 350 degrees
- Lay a piece of saran wrap on counter for easy clean-up and ease of rolling
- Flatten chicken breasts so they are 1/4" thick
- Place one slice of Proscuitto on flattened chicken
- Place one slice of cheese or about 2 TB of cheese depending on size of your breasts
- 4-5 stalks of Asparagus layed across short side of chicken
- Roll up breast as tight as possible and secure with a toothpick (colored preferably to see better)
- Do same to all 4 breasts
- Pour egg on plate (I used a styrofoam plate for easy clean-up)
- Pour bread crumbs on another plate
- Roll chicken rolls in egg and then in bread crumbs
- Heat olive oil in fry pan and brown rolls on all sides
- Spray 8 x 8 casserole and place rolls in them
- Pour broth or wine in frypan and scrape pan. Pour over chicken
- Sprinkle rolls with some olive oil.
- Bake for 20-25 minutes, till meat is no longer pink
- This goes great with mashed potatoes (or as my friend, Linda calls them, creamed potatoes)
3.1
https://throwtogethermeals.com/2013/03/chicken-asparagus-and-prosciutto-roll-ups/
by Pam Tarver | Feb 26, 2013 | Beef
This has become one our new “comfort food” dinners. We like it over rice and with english peas. I also make plenty so we have leftovers. As with many things it’s almost better the second day. It’s easy to make the first day and the next night it’s even easier. Now we have more than one comfort food!!
2lb Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 – 10.5 oz can of cream of mushroom soup
1 – packet brown gravy mix
1 – packet lipton dry onion soup mix
1 – 4 oz. can mushrooms
1 – cup water or ginger ale soda
Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat. Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 hours.
Do not remove foil until done.
Serve over rice, mash potatoes or egg noodles. Prep time is about 5 minutes if you buy precut stew beef.
by Pam Tarver | Oct 16, 2012 | Chicken, Dips and Sauces, Side Dishes
As you see there isn’t a picture of this recipe because it is not very photogenic. It tastes great but the pictures don’t do it justice so I left them off. Simple and delicious, what more could you ask for?
1/4 cup margarine
1 medium green bell pepper, chopped (about 1/2 cup)
1 medium yellow onion, chopped (about 1/2 cup)
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) ROTEL Original diced tomatoes and green chilies, undrained
2 cups chopped, cooked chicken breast (smaller pieces for dip)
12 CORN tortillas (6 in.) torn into bite-size pieces
2 cups shredded cheddar cheese
Preheat oven to 350. Melt margarine in a large saucepan over medium heat. Add bell pepper and onion. Cook and stir about 5 minutes or until tender.
Stir in both soups, tomatoes with liquid and chicken, blend well.
Spray 13×9 baking dish with cooking spray. Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.
Bake uncovered for 40 minutes or until hot and bubbly.
This is great for a casserole but I found that if you cut the chicken up into small pieces it makes a great dip for scoops. Just make sure the pieces of tortillas are small too. Corn tortillas are important in mixture for flavor. Also reheats well for leftovers.
