Mango Creamsicle Smoothie

by Susan on June 18, 2016

Orange and vanilla form the classic flavor of a creamsicle, but I decided to get a little creative and put a tropical spin on the treat. This smoothie has no added sugar, sweetened only by the juice and fruit. Using Greek yogurt adds a nice hit of protein, but you could certainly use almond or coconut milk-based yogurt if you’re dairy-free.

My kids loved cooling down with this one yesterday afternoon, and I’ll definitely be whipping it up again this summer! This yields enough for 2 generously sized smoothies.

Mango Creamsicle Smoothie
adapted from Cooking Light

2 cups peeled and diced mango
1 cup plain Greek yogurt
1/2 cup orange juice
1 tsp. vanilla extract
1 cup ice

Combine all ingredients in a blender and process until smooth and creamy.


BBQ Chicken Pasta Skillet

by Susan on June 16, 2016

I’m not usually one of those cook once, eat twice people but I love the concept. It’s smart to cook in bulk if you have the foresight to have an idea for how to get creative with the leftovers. While I am one of those rare people who sometimes gets excited to eat leftovers, most of my family (and other people I know) don’t feel the same. Reinventing them is a clever way to economize and save time.

I made a big batch of bbq chicken the other night, but only half of us wound up eating it. My kids pretty much love everything that involves pasta and cheese, so I thought I’d try to incorporate them all into one dish. Added bonus? It all cooked up in one skillet, with no need to boil the pasta separately.

The only thing I would do differently next time would be to have some extra barbecue sauce to drizzle on top of the finished dish. I actually put a little hot sauce on mine, but that would have been too zippy for the kids. I also think I might include both minced cilantro AND green onion for a burst of color and flavor.

To make this gluten-free I used brown rice rotini. You could use dairy-free cheese on top or omit it, but I think doing the latter would leave the dish a little dry. You might want to add some extra barbecue sauce on top or maybe add some sliced avocado if not using cheese.

 BBQ Chicken Pasta Skillet

1 tbs. olive oil
1 medium onion, diced
3 minced cloves garlic
1-2 cups organic chicken broth
14.5 oz. can diced tomatoes, undrained
12 oz. brown rice rotini
2 cups cooked, shredded bbq chicken
salt & pepper, to taste
1 1/2 cups shredded sharp cheddar cheese
minced cilantro (and green onion), for serving

Heat olive oil in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and cook for one minute more.

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Chopped Greek Salad

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