Looking for a yummy nutritious treat to enjoy during the big game? Try DJ Humphries’ Smoothie Bowl recipe. This simple and nutritious recipe will surely be a win during the big game.
• 1 cup ice
• 1 cup frozen strawberries
• 1/2 cup chocolate milk
• 2 tablespoons cocoa powder
• 1/4 cup granola with dark chocolate
• strawberry slices
• Blend first four ingredients until smooth.
• Spoon mixture into bowl.
• Top with strawberry slices and granola.
- 1 cup nonfat Greek yogurt
- 1 clove garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
- 1 pound beef (like New York strip or tbone), trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Creamy Blue Cheese-Tarragon Dressing
- 2 ounces blue cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
- 1 tablespoon honey
- 1-2 tablespoons nonfat Greek yogurt
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 head butterhead lettuce, torn into bite-size pieces
- 1/2 head radicchio, cored and very thinly sliced
- 1 cup baby arugula or mixed baby greens
- 1/2 cups walnuts, toasted and chopped
- Preheat oven to 350 degrees.
- To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
- Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
- To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
- To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
These curried turkey wraps are handy for on-the-go meals. They can be made hours ahead and don’t require any plates or forks – just a napkin or two. Greek yogurt provides a creamy, tangy base for the curried sauce that’s studded with sweet and chewy raisins.
- 1/2 cup plain Greek yogurt
- 1/4 cup raisins
- 1/2 teaspoon curry powder
- 4 whole wheat tortillas
- 1 cup shredded Cheddar cheese
- 8 ounces sliced turkey breast
- 1 cup fresh baby spinach
- 1/2 cup shredded carrots
- Combine the yogurt, raisins and curry powder in a medium bowl then mix until thoroughly blended.
- To assemble the wraps, lay each tortilla on a flat work surface. Spread about 2 tablespoons of the yogurt mixture evenly on each tortilla, leaving a 1/2-inch border. Top with 1/4 cup of the cheese, one-quarter of the turkey, 1/4 cup of the spinach, and 2 tablespoons of the carrots. Roll up tightly then wrap tightly with plastic wrap. Chill for at least 1 hour before serving.
Slithering Snakewich with Spicy Venom Sauce
- 2 loaves (1lb. each) frozen bread dough
- 3 Tbsp. butter, melted
- 2 Tbsp. sesame seeds or poppy seeds
- 3/4 cup roasted sweet red peppers, drained
- 1 cup mayonnaise
- 1/2 cup finely chopped pepperoncini
- 2 garlic cloves, minced
- 1 lb. sliced deli smoked turkey
- 1 lb. sliced deli ham
- 3/4 lb. sliced provolone cheese
- 2 large tomatoes, thinly sliced
- 1 medium head iceberg lettuce, thinly sliced
- 2 pretzel sticks or toothpicks
- 2 mini cucumber slices
- 2 ripe olive slices
- Thaw dough according to package directions. Roll dough from each loaf into a 2-in.-thick log, shaping the end of one log to resemble a snake head and the end of the second log to resemble a rattle.
- Transfer to greased baking sheets, curving slightly to resemble a snake. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350.
- Brush dough with melted butter; sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
- Cut a roasted pepper into a 3-in.-long strip to make a snake tongue; set aside. Finely chop the remaining peppers and place in a bowl; stir in the mayonnaise, pepperoncini and garlic.
- On a large cutting board, trim off the plain end of each loaf, leaving head and rattle ends intact. Cut each loaf horizontally in half. Connect bottom halves to make a snake; layer with meat, cheese, tomatoes and 4 cups sliced lettuce. Spread top halves with 1 cup sauce; place over lettuce. Insert snake tongue.
- For grass, arrange remaining lettuce around sandwich. Insert pretzel sticks to attach cucumber slices and olives for eyes. Using a serrated knife, cut into 20 slices; serve with remaining sauce.
Cute Halloween Sandwiches
- 1 pkg. (8 oz.) cream cheese, softened
- Yellow and red food coloring
- 16 slices whole wheat bread
- 1/3 cup spreadable honey nut cream cheese
- 1/2 cup creamy peanut butter
- 2 medium bananas, thinly sliced
- 1/2 cup honey
- Divide regular cream cheese into thirds; place in separate bowls. Tint one portion yellow and one portion orange with yellow and red food coloring. Leave remaining portion white.
- Using a 3-in. candy corn-shaped cookie cutter, cut two pieces from each bread slice. Spread honey nut cream cheese over eight bread pieces. Layer with the peanut butter and banaas; drizzle with honey. Top with remaining bread. Decorate the tops of sandwiches with tinted cream cheese to resemble candy corn.