Serves: 1
Ingredients:
3/4 cup strawberries
1/3 cup lemon yogurt
1/4 cup whole milk
2 ice cubes
Directions:
Put ingredients in a blender and blend until smooth and frothy.
Tag: Recipes
Slow Cooker Hot Dogs
Serves: 1 hot dog per person
Ingredients:
natural Angus beef hot dogs (The brand I buy has 1g sugar per link.)
hot dog buns, sliced (I use a hot dog bun made with enriched flour, because I have not found one I like made with whole grain. The brand I buy has 3g sugar per bun.)
1 cup water
your favorite hot dog toppings
Directions:
Put hot dogs and water in a slow cooker and cover. Cook on high for two hours. Put hot dogs in buns, if desired. Add your favorite toppings being careful not to add more than 6g sugar. For example, 1 tablespoon ketchup has approximately 4g sugar. Have with a glass of water.
Banana Blueberry Maple Pancakes
Serves: Two 4 inch pancakes per person
Ingredients:
Gluten free pancake mix and the ingredients to make it (The brand I buy has 1.5g sugar per pancake.)
1 banana per batch
blueberries, to taste
1 teaspoon 100% maple syrup per serving
aerosol whipped cream (The brand I buy has 1g sugar in 2 tablespoons.)
Directions:
Make pancake batter according to package directions. Mash banana and stir into pancake batter. Cook pancakes according to package directions, being careful not to burn them. Top pancakes with blueberries. Drizzle with syrup. Top with a small squirt of whipped cream. Have with a glass of milk or another good source of protein, such as a hard boiled egg. Leftover pancakes freeze well and can be reheated in the toaster.
Chicken Taco Meat
Servings: Approximately 6
Ingredients:
3 boneless skinless chicken breasts (approximately 2 lbs.)
1 cup water
0.78 ounce package taco seasoning
Directions:
Put chicken breasts in a slow cooker. Pour water over the chicken breasts. Sprinkle chicken breasts with taco seasoning. Cover and cook on high for four hours. Shred meat with two forks. Use seasoned meat for tacos. taco salads, or other Mexican dishes.
Smoothie Bowl
Serves: 1
Ingredients:
1 banana (3/4 for smoothie, ¼ for topping)
6 strawberries (5 for smoothie, 1 for topping)
3 oz. orange creme yogurt (or whatever amount is less than 10g sugar according to nutrition label)
1/4 cup milk (I used whole milk.)
fresh pineapple chunks, to taste
fresh blueberries, to taste
½ teaspoon whole or ground flax seeds
Directions:
Rinse berries and hull strawberries. Peel banana. Put ¾ banana, 5 whole strawberries, yogurt, and milk in a blender and blend until smooth. Pour into a bowl. Cut ¼ banana into four slices and 1 strawberry into six slices. Top smoothie bowl with pineapple, blueberries, sliced bananas, sliced strawberries, and flax seeds. Have with a glass of water.
Former Browniemaker 