Smoothie Monday: Mango Yogurt Smoothie

1 cup vanilla yogurt
2 cups mango (fresh, canned or frozen)
2 tablespoons lime juice
2 tablespoons pineapple juice
2 tablespoons orange juice

• In a blender, process until smooth. Garnish with lime wedges. Serves 2 to 3.

Cantaloupe & Peach Smoothie

So, we had a little bit of left-over cantaloupe sitting around...so I decided to get creative. The first one I tried wasn't so successful, but the 2nd time, perfect! Now, I don't have exact measurements, but I'm sure it'll be great whether you have more or less of each ingredient.

CANTALOUPE & PEACH SMOOTHIE

1/3 cantaloupe, cut into cubes
2 cups frozen peaches
2 packages of peach yogurt (about 6 oz each) [I used greek yogurt and was just as delish!]
1-1/2 cups Mango-Orange-Peach Juice (or just mango, or just orange, or just peach--which ever you have!)
2 tablespoons sugar

• In a blender, process all ingredients until smooth.


• Add more juice as needed for the right consistency.


• Serve immediately! Serves 4.

Orange Julius

1 can frozen orange juice concentrate, thawed just a bit to easily remove from can
1 cup milk
1 cup water
1/4 cup sugar|
1 teaspoon vanilla extract
|10 to 12 ice cubes

• In a blender, combine orange juice, milk, water, sugar and vanilla. Cover and blend until smooth.


• With blender running, add ice subes, one at a time, through the opening in lid. Blend until smooth.


• Serve immediately. Yield: 4 to 5 servings [1 cup equals 156 calories]

Saturn Slush

SATURN SLUSH

1 package frozen (20oz), unsweetened strawberries, frozen
3 cups orange juice, divided
3/4 cup confectioners' sugar, divided
2 cups frozen blueberries

• In a blender, combine frozen strawberries, 2 cups of orange juice and 1/2 cup sugar. Cover and process until smooth; set aside.


• Rinse the blender container. Add blueberries and remaining juice and sugar. Cover and blend until smooth.


• Alternate layers of strawberry and blueberry in glasses; stir layers a few times to create swirl.


• For garnish, thread a strawberry top, hulled side first, and orange slice and a strawberry tip, cut side first, through drinking straw or stir stick; place in glass. Serve immediately.


• 6 servings (1 cup is 184calories).

T&T: Tender and Juicy Chicken

Have you ever wondered how restaurants and "professionals" always get their chicken so tender and juicy? I have before. But now I know the secret! And I'm sharing it!

T&T: Let chicken sit for 5 to 10 minutes before serving.

• Yes, you read that right.  Letting the chicken sit for a few minutes lets the meat relax and the juices flow back into the chicken!

At restaurants, chicken is usually one of the first things done after ordering, that way it can sit a few minutes on your plate before the waiter brings it out to you.

Try this! And as long as you don't over-cook the chicken beyond recognition, this will always work. PLUS, if you chicken is "slightly" under-cooked, it gives it a few more minutes to heat up and finish cooking in the center.

• For small chicken breasts and tenders, cover with foil so not all the heat will escape. For larger birds, like turkeys, you don't need to cover it with foil. However, covering it won't take away from this tip.


• MISTAKE: Cutting into the chicken to check if it is done. By cutting the chicken, it breaks the meat strands and prevents the juices to travel into that direction. Follow cooking times to make sure it is done. Wait 5 to 10 minutes before cutting into it, and after that, cook it a bit longer if its under-cooked.


• One more thing, when cooking a whole chicken or turkey, adding lemons, onions and/or garlic that release moisture when cooked, helps keep the bird juicy as well! This way its not drawing moisture from other parts of itself and creating "dry" pieces. Not to mention, its adds another level of incredible taste!