Tuesday, June 24, 2014

Food, Food, and more Food

Breakfast:
Pineapple Froth.
2 c. frozen pineapple chunks
1 banana, frozen (opt.)
1 c. buttermilk/plain yogurt
1 c. water
2 T. coconut
1 T cane sugar
Put all in blender until smooth. Add ice cubes to thicken (if necessary).



Lunch:
Cobb Salad. No recipe for this as I substituted deer sausage for the chicken, cauliflower instead of eggs, cabbage for avocado, colbyjack for blue cheese, and carrots for the bacon. It is probably easier to say I kept the lettuce, tomato, and chives the same!



Salad Bar


Snacks:
Frozen Banana Pops 
(new recipe, perfect for hot summer days. Very simple, yet very fun for the young un's)





Supper: 
Fry Daddy Fries (on Father's Day)


Crispy Beef Tostadas
3 c. flour
5 tsp baking powder
1 1/4 c. milk
1 lb ground beef
2 garlic cloves, minced
4 oz green chilis
taco seasonings
1/4 c. water
2 c. refried beans
lettuce, tomato, onion, cheese, salsa
Combine flour, baking powder, and milk to form a soft dough. Let rest, Cook beef and garlic. Add chilis, seasoning, water, and beans. Simmer. Divide dough into sixths. Roll each into a 7 inch circle. Fry tostadas in hot oil until golden, turning once; drain on paper towels.Top each with meat mixture and toppings of your choice.



Dessert: 
Peanut Butter Krispy Bars (a.k.a Scotcheroos minus butterscotch chips)


And those are a few yummies we've been munching on lately!

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