Blueberry Banana Flaxseed Smoothie

If you didn't already realize it...I LOOOVE SMOOTHIES! 

And during this hot hot summer, I have been enjoying many. 

We have them for breakfast often because sometimes our tummies just aren't ready for hot food.  And they're quick...just toss everything into the blender and turn it on! 

Smoothies can be very healthy also - I always use skim ( or almond) milk, yogurt and fruit of choice, and Hubs and I both enjoy them. 

I really loved the addition of almond extract to this flavor combo. 

So when I saw this one at The Foodie Physician - adding flaxseed (which I do when I think of it!) and two of my favorite fruits...why of course, I had to try it.  It was smooth and delicious!

She also has some great info about flaxseed...this is one brief paragraph from all the info shared there...

Flaxseed is high in protein and can be sprinkled on many foods like yogurt or oatmeal.  It also can be stirred into hot soups, stews and pasta sauces.  It can even be used in baking and can be incorporated into cakes, cookies and muffins.  It’s also a great addition to smoothies to add extra fiber and protein.  To reap all of the health benefits of flaxseed, it’s recommended that you eat 1-2 tablespoons a day.   

So give this a try - you won't be sorry. 

HERE'S TO A HEALTHIER LIFESTYLE!!

BLUEBERRY BANANA FLAXSEED SMOOTHIE

  (2 servings)

2 TB. whole flaxseed

(I used 2 TB. flax seed meal)

1 ripe banana*

1 c. blueberries

1/2 c. fat free Greek Yogurt

3/4 c. skim milk

(I used 1 cup)

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Place the flaxseed in a blender and blend until it is ground fine.  Add the remaining ingredients and blend until smooth.  Garnish with blueberries. 

*I keep banana slices frozen ready to add to great recipes like this one. 

Linked to Thursdays Treasures
       Weekend Potluck
          Mop it up Monday
        Meal Plan Monday

Country Baked Beans

BEANS, BEANS, THE MUSICAL FRUIT...

THE MORE YOU EAT, THE MORE YOU TOOT...

THE MORE YOU TOOT, THE BETTER YOU FEEL,

SO LET'S HAVE BEANS FOR EVERY MEAL!! 

Because I write a bi-monthly food column for a local newspaper, the 

Leader Enterprise, I am the one who GETS to cook beans to serve folks on the street in front of the Leader office for an annual Bean Days celebration. 

We just celebrated Bean Days this past weekend.  On Friday, July 20, I cooked up an 18 - qt. roaster, plus a 6-qt. crockpot full of these beans....I love that they are made with canned baked beans....then doctored up.   I intended to get a photo of the roaster full...and forgot....

Then we talked about having the newspaper photographer take a photo when she got back from shooting photos elsewhere....and forgot again. 

We gave samples to over 225 folks on the street, (within an hour's time!) and even though we didn't win the contest, there were many folks who thought our beans were the best, so not winning a contest with only 4 judges didn't bother me in the least.   I was just elated that so many thought our beans were the best and told us so. 

I came home with this little bitty bowlfull and remembered to take a photo! *-* 

(My Sweetheart of a Husband chopped all the bacon and onions for me - that was such a great help!) 

This is a simple Taste of Home recipe and I will make it again and again.  I adore recipes with only FIVE ingredients!

It's sort of a sweet 'n' sour taste and bacon is always a winner in baked beans. 

These would be an awesome addition to a potluck or a picnic. 

You could cook them in the crockpot for a couple of hours (or longer) on high if you prefer. 

This recipe can be easily halved, or doubled.  (I made 8X the recipe!=) 

COUNTRY BAKED BEANS

4 cans (16 ozs each) baked beans, drained 

1 (12 ozs) bottle chili sauce

1 lg. onion, chopped

1 # sliced bacon, cooked and crumbled 

1 c. packed brown sugar

In a large bowl, combine all ingredients.  Pour into a 4-1/2 qt. bean pot or two ungreased 2-qt. baking dishes. 

Bake, uncovered, at 350* for 45 - 60 minutes or until heated through.  

Yield: 10 - 12 servings 

Linked to Thursdays Treasures
Weekend Potluck

Fiesta Dip

This delicious recipe was linked to Weekend Potluck a few weeks ago.  It came from Jenn at Eat Cake for Dinner.  

You know it's gotta be great because this is a recipe she chose to feature from Gooseberry Patch's Simple Shortcut Recipes.  

Who doesn't LOVE Gooseberry Patch?  YUUUMMM!  

Mexican dishes are my most favorite anyway, so this was right up my taste bud alley! 

I didn't realize it made such a big batch until I was in the middle of it, so I sent some home with one of my hubby's buddies.  It wasn't long and his wife called for the recipe. 

It has corn and black beans....and as far as I'm concerned, you can NEVER go wrong adding cream cheese to anything.  

We ended up finishing it off by adding it to quesadillas...we loved them!

So if you are hosting company, or going to a picnic....mix up some of this tasty dish and be sure to take the recipe along with you. 
It does have a bit of a 'pizazz'. 

KELLEY'S FIESTA DIP

1 - 8 ozs. cream cheese, softened

1 - 16 ozs. container (lite) sour cream (2 cups)

1 - 11 ozs. can sweet yellow and white corn, drained

1 - 15 ozs. can black beans, rinsed and drained 

1 - 10 ozs. can rotel tomatoes, drained

(tomatoes with green chilies)

1-1/2 Tb. salsa seasoning mix
(Jenn and I both used taco seasoning mix)

2 c. shredded sharp cheddar cheese

tortilla chips for serving

In a large bowl, combine cream cheese and sour cream until smooth.  Add remaining ingredients; stir until blended. Refrigerate 2 hours before serving. 

Serve with tortilla chips.

Yield: 10 - 12 

Linked to Melt in Your Mouth Monday
   Made it by Monday
       Totally Tasty Tuesday
      Foodie Friends Friday
          Ingredient Spotlight: Corn
           Meet Penny - Beans & Rice
Weekend Potluck

Pina Colada Fruit Dip & Weekend Potluck #27

WELCOME ONCE AGAIN TO WEEKEND POTLUCK! 

AND....

Where I share a recipe worth sharing again!

This is a fabulous fruit dip.  Easy to make, delicious to eat.

Great for the summertime when fresh fruit is easily accessible. 
And only 5 simple ingredients!

Pina Colada Fruit Dip {Sugar Free Option}

(click on link above for recipe) 

ONTO THE PAR-TAAAYYYY!!


We would love to see lots of Oven-Free meals and desserts linked up this week.  But anything is fine too!  


We spend ALOT of time reviewing the recipes you link up. I have been making a lot of them to share at my blog too, so do your thing...and we'll do ours.  
*-*

Now, let's take a quick peek back at last week...

The recipe with the most views was ~

Rockstar Crescent Rolls by Kelli’s Retro Kitchen Arts

Recipes that caught our attention ~

Tomato Pie by Recipes for Divine Living

Lemon Delight Cake by Mandy’s Recipe Box

And, a personal favorite ~

Frozen Lemonade Cheesecake with Vanilla Sweetened Berries by Recipes for My Boys


Don't forget!  If you were featured today, snag the featured button below....





<a href="http://.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/I-was-Featured-Button-150.jpg" width="125"/></a>

Your Hostesses ~

• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:


If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!






<a href="www.thebetterbaker.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/></a>

Apricot Almond Truffles

This is a quick, easy and healthier snack choice. It was a recipe from Ellie Krieger printed in the USA Weekend in our local newspaper. 

These are the perfect way to show your love to someone special. 

Mix dried apricots, ground almonds, add a few simple ingredients - cover with chocolate and you will want to indulge!

And you'll be able to...because these actually have some health benefits! 

Dried fruit concentrates have fiber and potassium...crunchy almonds have healthy fats, Vitamin E and minerals, and dark chocolate is loaded with protective antioxidants. 

All of these nutrients are shown to protect your heart. 

Please don't be intimidated by the length of the instructions.  They really are pretty simple to put together. 

APRICOT ALMOND TRUFFLES

1/2 c. whole, natural, unsalted almonds

(I used salted and didn't add the 'extra' 1/8 tsp. salt)

1-1/2 c. dried Turkish apricots

(mine were a tad dry so I soaked them in boiling water first) 

1 Tb. honey

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. salt

3 ozs. dark chocolate (60-70% cocoa solids), chopped

Place almonds in dry skillet over medium-high heat (or just use roasted) and cook, stirring frequently, until they are toasted and become fragrant, about 5 minutes.  Set aside to cool slightly.

Put the almonds in a food processor and pulse a few times until the nuts are coarsely chopped.  Add the apricots, honey, cinnamon, ginger and salt to the processor; process until ingredients are finely chopped and begin to stick together, about 45 seconds. 

Roll the mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet lined with waxed paper.

Place a small bowl or double boiler over a saucepan of barely simmering water, over low heat. Place half the chocolate in the bowl and stir until melted.  Remove the saucepan from the heat and add the remaining chocolate, stirring until it is melted. 

Roll the apricot balls in the melted chocolate, one or two at a time, until they are all covered.  Place them back on the waxed paper, then chill in the fridge until set, about 15 minutes.  Serve and store at room temperature.