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Banana Berry Smoothie
3⁄4 cup (175 ml) milk | 8 ounces (250 ml) vanilla or |
1 cup (250 ml) frozen strawberries | strawberry yogurt |
1 ripe banana, broken into pieces |
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Place all ingredients in blender jar; cover. BLEND 45 seconds or until desired consistency. Makes 24 ounces (750 ml).
Orange-Sicle Smoothie
11⁄2 cups (375 ml) orange juice
4 scoops vanilla ice cream
Place all ingredients in blender jar; cover. BLEND 45 seconds or until desired consistency. Makes 24 ounces (750 ml).
Ham & Swiss Strata
4 slices bread | 1 tablespoon (15 ml) prepared mustard |
1 cup (250 ml) grated Swiss cheese | 1⁄8 teaspoon (.625 ml) pepper |
2 eggs | 2 to 3 slices ham, torn in pieces |
1 cup (250 ml) milk |
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Spray an
and PULSE 3 or 4 times or until chopped to desired consistency. Pour over bread and cheese. Bake at 350°F (180ºC) for 40 minutes or until set. Makes 2 servings.
Mexican Jack Omelet
3 eggs
2 ounces (55 g) Monterey Jack or pepper jack cheese
1 tablespoon water or milk Salt and pepper to taste
Place all ingredients in blender jar. Process on GRATE about 10 seconds. Over medium heat, melt a small pat of margarine or butter in a skillet. Pour omelet into skillet. Cook until just set; then flip over and cook until done. Fold and serve.
Makes 1 omelet.
Red Pepper and Garlic Dip
6 large cloves garlic | 1 teaspoon (5 ml) hot pepper sauce |
2 tablespoons (30 ml) fresh basil leaves, | 1⁄2 cup (125 ml) roasted red bell pepper |
packed | 4 ounces (115 g) cream cheese |
1 tablespoon (15 ml) soy sauce |
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Place garlic and basil in blender jar. PULSE for 5 to 10 seconds or until coarsely chopped. Add remaining ingredients. Process on Liquefy until smooth and blended. Serve with crackers or fresh vegetables for dipping. Cover and refrigerate to store. Makes 11⁄2 cups (375 ml).
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