Avocado Blueberry Smoothie

This smoothie is creamy and packed with healthy fats, antioxidants, and fiber.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1 cup frozen blueberries
• 1 banana (fresh or frozen for extra thickness)
• 1 cup unsweetened almond milk (or your preferred milk)
• 1-2 tablespoons honey or maple syrup (optional, adjust to taste)
• 1/2 cup ice (optional, if using fresh fruit and want it colder)
• 1 handful of spinach or kale (optional, for added greens – you won’t taste it much!)

Instructions:

1. Combine all ingredients in a blender.
2. Blend on high speed until smooth and creamy. If it’s too thick, add a little more milk until you reach your desired consistency.
3. Taste and adjust sweetness if desired.
4. Pour into a glass and enjoy immediately!

Tips and Variations:

• For a thicker smoothie: Use frozen banana and/or more ice. You can also add a tablespoon of chia seeds or flax seeds.
• For a thinner smoothie: Add more milk.
• Boost protein: Add a scoop of your favorite protein powder.
• Add other fruits: A few strawberries or a handful of raspberries would also be delicious.
• Spice it up: A pinch of cinnamon or a tiny piece of fresh ginger can add a nice kick.

Homemade No-Churn Lemon Ice Cream

This recipe yields a creamy, zesty, and refreshing lemon ice cream that’s perfect for a warm day.

Yields: Approximately 1 quart (4-6 servings) Prep time: 20 minutes Chill time: 6-8 hours (or overnight)

Ingredients:

• For the Lemon Mixture:
  • 1 cup freshly squeezed lemon juice (from 4-6 medium lemons)
  • Zest of 2 medium lemons (about 1 tablespoon)
  • 1 cup granulated sugar
• For the Cream Base:
  • 2 cups (1 pint) heavy cream (cold)
  • 1 (14-ounce) can sweetened condensed milk (cold)
  • 1 teaspoon pure vanilla extract (optional, but enhances flavor)
  • Pinch of salt

Equipment:

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Whisk (if mixing by hand)
• Spatula
• Fine-mesh sieve (optional, for straining lemon juice)
• Airtight freezer-safe container (e.g., loaf pan, plastic container)

Instructions:

Part 1: Prepare the Lemon Mixture

1. Zest the Lemons: Using a microplane or fine grater, carefully zest 2 lemons. Make sure to only get the yellow part, as the white pith can be bitter. Place the lemon zest in a small bowl.
2. Juice the Lemons: Cut the lemons in half and squeeze out 1 cup of fresh lemon juice. You can use a citrus juicer or your hands. If you prefer a smoother ice cream, you can strain the juice through a fine-mesh sieve to remove any pulp or seeds.
3. Combine with Sugar: In a medium bowl, combine the fresh lemon juice, lemon zest, and granulated sugar. Whisk well until the sugar is mostly dissolved. Set aside. The acidity of the lemon juice will help dissolve the sugar.

Part 2: Prepare the Cream Base

1. Chill Your Bowl and Whisk (Optional but Recommended): For best results when whipping cream, chill your large mixing bowl and whisk attachment in the freezer for 10-15 minutes before you start. This helps the cream whip up faster and more stably.
2. Whip the Heavy Cream: Pour the cold heavy cream into the chilled large mixing bowl. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. This means when you lift the beaters, the cream stands up in firm peaks without flopping over. Be careful not to overbeat, or it will turn lumpy.
3. Add Sweetened Condensed Milk and Vanilla: Reduce the mixer speed to low. Pour in the cold sweetened condensed milk, vanilla extract (if using), and a pinch of salt. Mix until just combined and smooth. Be careful not to deflate the whipped cream too much.

Part 3: Combine and Freeze

1. Gently Fold in Lemon Mixture: Pour the prepared lemon juice and sugar mixture into the whipped cream mixture. Using a spatula, gently fold the lemon mixture into the cream base. Do this in a few additions, folding until just combined. The goal is to incorporate the lemon flavor without deflating the whipped cream. Overmixing will result in a less airy ice cream.
2. Transfer to Freezer Container: Pour the ice cream mixture into your airtight freezer-safe container. Smooth the top with a spatula.
3. Freeze: Cover the container tightly with a lid or plastic wrap. Place in the freezer for at least 6-8 hours, or preferably overnight, until firm.

Tips for Success:

• Fresh Lemon Juice is Key: Do not use bottled lemon juice for this recipe; fresh lemon juice provides the best flavor.
• Adjust Sweetness/Tartness: Taste the lemon-sugar mixture before adding it to the cream. If you prefer a sweeter or tarter ice cream, you can adjust the amount of sugar or lemon juice slightly at this stage. Keep in mind the flavors will mellow a bit when frozen.
• Don’t Overmix: Overmixing the whipped cream or over-folding the mixtures can result in a less airy and icy ice cream.
• Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to allow it to soften slightly, making it easier to serve.
• Variations:
  • Loquat Lemon Ice Cream: If you wanted to adapt this for loquat, you would create a loquat puree (cooked down loquats with a bit of sugar and strained) and substitute some of the lemon juice with this puree, adjusting sweetness as needed. You might still want a touch of lemon for brightness.
  • Garnish: Garnish with fresh lemon slices, mint leaves, or a sprinkle of lemon zest before serving.
  • Creamier Texture: For an even creamier texture, you can churn this mixture in an ice cream maker if you have one. Follow the manufacturer’s instructions for churning, then freeze for a few hours to firm up.

Enjoy your delicious homemade lemon ice cream!

Watermelon Milk Smoothie

This refreshing watermelon milk smoothie is a delicious and easy way to enjoy the sweetness of watermelon combined with the creaminess of milk. It’s perfect for a hot day or as a light snack.

Yields: 1-2 servings Prep time: 5-10 minutes

Ingredients:

• 2-3 cups cubed fresh watermelon (seedless or seeds removed)
• 1 cup cold milk (dairy or non-dairy like almond, soy, or oat milk)
• Optional:
  • 1-2 tablespoons honey or maple syrup (if your watermelon isn’t sweet enough, or you prefer it sweeter)
  • A few ice cubes (if your watermelon isn’t very cold or you prefer a thicker, icier smoothie)
  • A pinch of salt (enhances sweetness)
  • A few mint leaves for garnish

Equipment:

• Cutting board
• Knife
• Measuring cups
• Blender
• Serving glass(es)

Instructions:

1. Prepare the Watermelon:

   • Wash the watermelon thoroughly.
   • Cut the watermelon into wedges, then carefully slice off the rind.
   • Cut the red flesh into approximately 1-inch cubes. If your watermelon has seeds, remove as many as possible at this stage. Aim for about 2-3 cups of cubes.

2. Chill (Optional but Recommended):

   • For the best results, ensure your watermelon cubes are chilled. You can place them in the refrigerator for at least 30 minutes, or even longer, before blending. Cold ingredients make for a better smoothie texture.

3. Combine Ingredients in Blender:

   • Add the chilled watermelon cubes to your blender.
   • Pour in the cold milk.
   • If using, add honey or maple syrup and a pinch of salt.
   • If you want a colder or thicker smoothie, add a few ice cubes.

4. Blend Until Smooth:

   • Secure the lid on your blender.
   • Start blending on a low speed and gradually increase to high.
   • Blend until the mixture is completely smooth and creamy, with no lumps of watermelon remaining. This usually takes about 30-60 seconds, depending on your blender.

5. Taste and Adjust:

   • Taste the smoothie. If it’s not sweet enough for your liking, add a bit more honey or maple syrup and blend again briefly.
   • If it’s too thick, add a splash more milk and blend. If it’s too thin, you can add a few more watermelon cubes or ice and blend again.

6. Serve:

   • Pour the watermelon milk smoothie into a serving glass or glasses.
   • Garnish with a fresh mint leaf or a small watermelon wedge on the rim, if desired.
   • Serve immediately and enjoy!

Tips for Success:

• Sweetness Varies: The sweetness of watermelons can vary greatly. Always taste your watermelon first to determine if you’ll need to add sweetener.
• Cold Ingredients are Key: Using cold watermelon and milk will result in a more refreshing and less diluted smoothie.
• Don’t Overblend: While you want it smooth, over-blending can sometimes make the smoothie frothy. Blend just until it’s a smooth consistency.
• Experiment with Milk: Feel free to try different types of milk to see what you prefer. Coconut milk can add a tropical flavor, while almond milk keeps it light.
• Storage: Watermelon smoothies are best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for a few hours, but note that the texture and color might change slightly over time.

Ingredients:

• 1 medium beetroot (peeled and chopped)
• 1-inch piece of fresh ginger (peeled)
• 1 apple (optional, for sweetness)
• Juice of 1 lemon (optional, for added vitamin C and freshness)
• 1 cup of water (or coconut water for extra hydration)

Instructions:

1. Prep the Ingredients: Peel and chop the beetroot, ginger, and apple.
2. Blend or Juice: Add all ingredients into a blender or juicer.
3. Blend Until Smooth: Blend until you get a smooth consistency. Strain if desired.
4. Serve and Enjoy: Pour into a glass and enjoy immediately for maximum benefits!

Health Benefits of Beets and Ginger Juice

• Boosts Energy: Rich in natural nitrates from beets, this juice improves oxygen flow and boosts energy.
• Detoxifies and Cleanses: Beets detoxify the liver and ginger aids digestion for a powerful detox drink.
• Supports Heart Health: Nitrates in beets lower blood pressure, while ginger improves circulation.
• Strengthens Immunity: Packed with antioxidants, this juice boosts your immune system.
• Anti-Inflammatory Power: Reduce inflammation and support overall well-being with this powerful combo.

Tips for Best Results

• Drink Fresh: Consume immediately to preserve nutrients.
• Pre-workout Boost: Ideal for boosting endurance and energy levels.
• Add Variety: Experiment with other fruits and veggies for different flavors and nutrients.

Here’s a delicious Low Carb Crustless Pizza Bowl recipe along with its SmartPoints value:

Low Carb Crustless Pizza Bowl Recipe

Ingredients:

• 1 lb (450g) ground turkey or chicken
• 1 cup marinara sauce (low-sugar)
• 1 cup bell peppers, chopped (any color)
• 1 cup mushrooms, sliced
• 1 cup mozzarella cheese, shredded
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Meat: In a skillet over medium heat, cook the ground turkey or chicken until browned. Drain any excess fat.
3. Add Vegetables: Add the chopped bell peppers and sliced mushrooms to the skillet. Cook for about 5 minutes until softened.
4. Season: Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Mix well and let it simmer for 2-3 minutes.
5. Assemble: Transfer the mixture into a baking dish. Top with shredded mozzarella cheese.
6. Bake: Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve: Garnish with fresh basil or parsley if desired. Enjoy your pizza bowl!

SmartPoints Value:

• Ground Turkey/Chicken: 0-4 points (depending on the leanness)
• Marinara Sauce: 1-2 points (check the specific brand)
• Bell Peppers: 0 points
• Mushrooms: 0 points
• Mozzarella Cheese: 3-5 points (depending on the amount and type)
• Total SmartPoints: Approximately 4-10 points per serving (adjust based on specific brands and amounts used).

Tips:

• You can customize the toppings with your favorite pizza ingredients like olives, spinach, or onions.
• For a spicier kick, add some crushed red pepper flakes.

Enjoy your healthy and satisfying crustless pizza bowl!

Maybe you’re obsessed with the top secret ones you’ve bribed restaurant owners for, or the old, stained, hand-written family recipes uncovered in dusty attics or the complicated additions to your bulging recipe box of show-stopping sweets (for that bakery you’re determined to open someday).

Me, I love them all, but I’m particularly fond of ones that make me a weeknight warrior, the recipes that miraculously create a spectacular meal in one – count ‘em ONE – pot, and in under 30 minutes.

This Mexican Spaghetti recipe, also called fideo, is one that gets pulled out of the recipe box pretty frequently at my house (though I really don’t need the recipe anymore at this point, LOL), and you’ll definitely want to add it to your one-pot repertoire!
WHAT IS MEXICAN FIDEO?
Fideo means “noodle” in Spanish, and authentic Mexican spaghetti is cooked using the pilaf method, similar to Mexican rice, where the noodles are toasted, sautéed a bit with aromatics, then cooked in a mixture of tomatoes, water or broth, and Mexican spices.
There’s also a version that’s a tomato-free Mexican spaghetti with sour cream and ham – espagueti a la crema con jamón.
My version adds green chilies, corn, hearty ground beef, all with a generous sprinkling of cheese melting on top.

Ingredients:

1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves.

Directions:
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.

Cheddar Baked Chicken
A crunchy, cheesy delight—perfect for weeknight dinners or whenever you’re craving comfort food without the fuss!

 Ingredients
4 boneless, skinless chicken breasts

1 cup shredded cheddar cheese

½ cup grated Parmesan cheese

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

¼ cup unsalted butter, melted

2 tbsp chopped fresh parsley (optional, for garnish)

 Instructions
 Preheat the Oven:
Preheat to 375°F (190°C).

Lightly grease a baking dish or line it with parchment paper.

 Prepare the Coating:
In a bowl, combine:

Shredded cheddar cheese

Grated Parmesan

Panko breadcrumbs

Garlic powder

Onion powder

Smoked paprika

Salt & pepper

Mix thoroughly until well combined.

 Coat the Chicken:
Dip each chicken breast in the melted butter, coating both sides.

Press the buttered chicken into the breadcrumb mixture, ensuring even coverage.

Repeat for all the chicken breasts.

 Bake the Chicken:
Arrange the coated chicken in the prepared baking dish, spacing them apart for even cooking.

Bake for 25–30 minutes, or until the crust is golden and the chicken reaches an internal temperature of 165°F (75°C).

 Garnish and Serve:
Let the chicken rest for a few minutes before serving.

Garnish with chopped parsley if desired.

Serve with your favorite sides like roasted veggies, mashed potatoes, or a fresh salad.

Italian Crescent Casserole
Ingredients:
1 lb ground beef
1 jar (14 oz) pasta sauce
1 can (8 oz) refrigerated crescent roll dough
1½ cups shredded mozzarella cheese
½ cup sour cream
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
Instructions:
Cook the Beef:
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat, then stir in the pasta sauce. Simmer for 5 minutes.
Prepare the Crescent Base:
Preheat your oven to 375°F (190°C). Unroll the crescent roll dough and press it into the bottom and slightly up the sides of a greased 9-inch pie dish, sealing the seams to form a solid crust.
Layer the Ingredients:
Spread the sour cream evenly over the crescent dough. Sprinkle with garlic powder, oregano, salt, and pepper. Add the beef mixture on top, spreading it out evenly.
Add the Cheese:
Sprinkle the shredded mozzarella cheese evenly over the beef layer.
Bake the Casserole:
Bake in the preheated oven for 20-25 minutes, or until the crescent crust is golden brown and the cheese is melted and bubbly.
Serve:
Allow the casserole to cool for 5 minutes before slicing. Serve warm and enjoy this comforting Italian-inspired dish!
 Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
 Perfect for a quick and delicious family dinner