I’m a pretty practical person. When my mom ask me what I want for a holiday gift, I usually have a hard time coming up with stuff. This year, I decided to take my birthday money though and invest in a Ninja blender. Sure, we have all seen the infomercials for it – but does it really work? I did a little online research. I usually don’t read people comments on stuff because it just gets my heart racing. The anonymity of the internet makes people think they can say anything. But I figured if the major of the 100 reviews written on multiple websites were good, maybe all those people weren’t paying to write them. I also chatted with a friend of friend who said it worked good at everything but chopping kale. Ice was my biggest concern. I had some cheap blender and it couldn’t chop ice for anything. I wanted a Starbucks quality blender at a price that fit my budget. The basic Ninja is $99. I used my Bed, Bath, and Beyond 20 percent off coupon getting it down to $80. With birthday money, I could justify the expense.
This smoothie was one of my first test. I have to say, it work beautifully. (Just so you know, I haven’t been paid a dime to say this or anything else on my blog). In the weeks ahead, I will share how it did on other recipe. (I’m even going to give homemade ice cream a try even though I didn’t buy that level of Ninja.) This recipe is definitely a keeper though. I saw it while watching Pioneer Woman on the Food Network and found the exact recipe on the internet. It will be on my Pinterest favorites if you want to tag it for later.
Orange Resolution Smoothies by Ree Drummond
2 c. frozen mangos
2 c. peaches
2 c. Greek yogurt
1 c. Orange Juice
1 c. pineapple
¼ c. honey
1 c. mini carrots
Blend together and serve. Makes eight servings.
- I used canned pineapple packed in natural juices.
- I chopped up the carrots.
- I cut the recipe to a fourth and it made a good cup and half smoothie.
I work seven days a week so it is always a present surprise to get two un-requested days off from my part-time job. When I didn’t request it, the welcomed days off allow me to cook up a few new recipes. I loved this recipe so much that I had to put the leftover immediately in the fridge to prevent me from eating too many.
Tater Tot Omelet Cups from Pinterest
36 Tater Tots
1/4 c. milk
Your choice of breakfast meat
Thaw tater tots in the microwave. Spray a muffin tin with non-stick spray and place three in tots per cup. Smash down with a fork or glass bottom. Bake at 400 degrees for 10 minutes. Remove from oven and sprinkle with breakfast meat. Reduce oven temperature to 350 degrees. In a bowl, whisk eggs and milk. Pour eggs over each cup. Sprinkle with cheese. Bake for 20 minutes. Let it sit for a few minutes and run a knife around the edge of each cup.
- I lined each of muffin cup with a silicone muffin cup. My muffins popped right out and no messy clean-up.
- I used mini-tots. If you do that, make sure you put four in the bottom of each muffin cup.
- I used pre-cooked bacon and Carl Budding ham in my muffins. But you could easily use diced peppers, sausage, spinich, mushrooms, onions, tomatoes, basil, zucchini, etc.
- I used skim milk and regular eggs. Again, you can make it healthier using egg substitute or egg whites.
- I used 2% cheese but you could probably use fat-free cheese and not have any weird melting issues.
- I halved the recipe and only made six cups.
The first time I went to visit my Grandma and Grandpa Fletcher in Arizona, they took my mother and I to meet all their friends. One couple they hung out with my Grandpa Fletcher’s cousin Joann and her husband Jerry. When we went to Jerry and Joann’s house, Joann made this delicious homemade chicken and noodle dish. I’m sure her secret to the success of this dish was the homemade noodles. Although I never got a copy of Joann’s recipe before she passed away, I found a dish with a similar taste.
This recipe comes from the cookbook Perfect 10. I had a chance to meet the author at a Craft Patch craft show in Lee’s Summit. The author was telling me how her family always gave rating of 1-10 (with 10 being the best) whenever she made a recipe. She placed all the perfect 10 recipes in a separate binder to make recipes for her family’s favorite dishes easily accessible. One day, she realized she had three binders full of perfect 10 recipes. The binders sparked an idea – to create a cookbook sharing these wonderful recipes with others.
The first recipe I made from the Perfect 10 cookbook was for this Homemade Chicken and Noodles. I halved it but I forgot to decrease all the spices. Loved it! The second time I made it, I didn’t do that and I added a little more carrots and celery. I felt like the flavor was better the first time. The recipe below is the original recipe as written. I would recommend making the spices a little bit more if you are adding extra vegetables.
Homemade Chicken and Noodles by Rita Lindsey
4 boneless, skinless chicken breast
2 can (16 oz.) chicken broth
1 white onion, chopped
3 stalks celery, diced
2 carrots, diced
1/4 tsp. sage
1 tsp. thyme
2 bay leaves
1/8 tsp. poultry seasoning
1/4 tsp. dried parsley
1 tsp. salt
1 tsp. pepper
1 package (large) Reame’s Frozen Eggs Noodles (I used regular Martha Gootch too.)
Put chicken in large stockpot. Pour in 2 cans of chicken broth and add enough water to cover. Bring to a boil. Reduce heat. Skim foam from top. Add vegetables and seasonings. Simmer for 1 hour or until chicken is tender. Remove chicken and cool. Then, cube. Remove bay leaves from stock and increase heat. Add noodles and bring to a boil. Stir occasionally and cook until tender and stock thickens. Add chicken back.