Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks.
Why drinks? Well, you can't have something yummy to eat without something decent to drink. Am I right?
Sure, you could grab coffee, soda, water, ice tea, whatever. But how about something a little different? Check out the Apple Cider Floats, the Lizard Lounge Tea (no lizards were hurt for this!), or any of the other yummy drinks in today's post. Enjoy!
COPYCAT STARBUCKS CARAMEL FRAPPUCCINO
This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."
Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 c. cold, strong-brewed coffee
3/4 c. whole milk
1/2 c. caramel, plus more for serving
1 c. ice
Whipped cream, for serving
Directions
Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.
Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.
CREAMY PINEAPPLE ORANGE REFRESHER PUNCH
This is from the infamous long-since-forgotten emailing list.
Ingredients
1 - 46 oz. can of pineapple juice
1 1/2 pints vanilla ice cream
1 quart orange sherbet
2 liters ginger ale
Directions
In a punch bowl, place the vanilla ice cream and orange sherbet. Slowly add & stir in pineapple juice & then ginger ale.
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
LIZARD LOUNGE TEA
My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.
This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.
This, as well as other yummy recipes, can be found in my e-cookbook, Off the Wall Cooking.
Ingredients
1/2 gallon apple cider
4 – 5 herbal tea bags
Directions
Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.
WATERMELON PUNCH
Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.
This recipe is from my e-cookbook, Off the Wall Cooking, soon to be updated.)
1 watermelon
1 T honey
6 oz. can orange juice, undiluted
2 liter bottle ginger ale
Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.
Showing posts with label Cappuccino Cooler. Show all posts
Showing posts with label Cappuccino Cooler. Show all posts
Tuesday, September 15, 2020
Tuesday, November 7, 2017
Double-Post Tuesday
Besides being Taco Tuesday, it's Double-Post Tuesday. Here are today's six recipes to help you through the day, including Roasted Vegetable Lasagna and Cappuccino Cooler. Enjoy!
CINNAMON CRUNCH COOKIES
FEATURING TEXMATI® WHITE RICE
This is from Rice Select
Preparation Time: 20 minutes
Yield: 36 cookies, 18 person(s)
To view this online, click here.
Ingredients
1 cup cooked Texmati® White Rice
1 cup slivered almonds
1/2 cup sesame seeds
1 cup unsalted butter, softened
2 cups white sugar, granulated
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/4 cup powdered sugar
Preparation
Place rice in a heavy-bottomed dry skillet over a medium heat and toast, stirring constantly for 4-5 minutes or until the grains turn golden. Remove from heat and place in food processor bowl fitted with a steel blade.
Place almond slivers in the same pan; toast for 1 to 2 minutes, stirring frequently. Add sesame seeds and continue stirring until both are lightly toasted. Remove from heat and combine with the rice. Process together for 15 to 20 seconds or until a homogeneous meal is formed. Set aside to cool.
Cream butter and sugar with mixer until light and fluffy. Add eggs and vanilla, beating until combined. Gradually add flour, salt, baking soda and cinnamon to creamed mixture, mixing until well incorporated.
Fold cooled rice mixture into the batter. Using a one tablespoon scoop, drop cookie dough onto a parchment-lined baking sheet, leaving 2 inches between each. Bake for 12 to 14 minutes or just until edges begin to turn golden brown. Remove to a cooling rack; dust tops with powdered sugar. Store in a covered container.
CRANBERRY-ALMOND OATMEAL
This was in a Weight Watchers' email several years ago. The recipe begins, “Tangy cranberries and toasted almonds add a unique flair to our simply prepared, homemade oatmeal. Not a cranberry fan? Consider using dried cherries instead.”
POINTS® Value: 4; Servings: 4; Preparation Time: 6 min; Cooking Time: 8 min; Level of Difficulty; Easy
Ingredients
2 Tbsp slivered almonds
4 cup water
2 cup uncooked old fashioned oats
1/2 cup dried cranberries
1/2 tsp ground cinnamon
Directions
Place almonds in a medium saucepan and set pan over medium-high heat. Cook, shaking the pan frequently, until the almonds are golden brown, about 2 to 3 minutes.
Add the remaining ingredients and bring mixture to a boil. Reduce heat to medium-low and simmer until the liquid is absorbed, about 3 minutes.
Yields about 1 cup per serving.
CAPPUCCINO COOLER
This was also in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
ROASTED VEGETABLE LASAGNA
Another recipes from a Weight Watchers' email. The recipe begins, “Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.”
POINTS® Value: 5; Servings 6; Preparation Time: 25 min; Cooking Time: 65 min; Level of Difficulty: Moderate
Ingredients
3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
Directions
Preheat oven to 425°F.
In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese. Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
WEEKNIGHT GENERAL TSO’S TOFU
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Christine Gallary, Food Editor-at-Large at TheKitchn wrote, “If you're tempted to order takeout tonight from your favorite Chinese restaurant, squash that urge and try this sweet and spicy tofu stir-fry instead. This dish comes together in the same amount of time it takes to steam rice, and the tofu gets browned and crispy without all the fuss of deep-frying.”
To view this online, click here. Serves 3 to 4.
For the stir-fry:
1 pound firm tofu, drained
3 tablespoons vegetable oil
Kosher salt
8 ounces fresh or frozen broccoli florets
1 medium red bell pepper, seeded and thinly sliced
1 tablespoon minced peeled fresh ginger
Toasted sesame seeds, for sprinkling (optional)
Steamed rice, for serving
For the sauce:
1/4 cup water
2 tablespoons chili-garlic paste, such as sambal oelek
1 1/2 tablespoons ketchup
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
1 1/2 teaspoons dry sherry
1 1/2 teaspoons packed dark brown sugar
1/2 teaspoon toasted sesame seed oil
Bring a large saucepan of salted water to a boil over medium-high heat. Meanwhile, line a large plate with a double layer of paper towels. Cut the tofu into 1-inch cubes and place in a single layer on the paper towels; set aside.
Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu in a single layer and season generously with salt. Cook undisturbed until golden-brown on the bottom, 8 to 10 minutes. Meanwhile, add the broccoli to the boiling water and cook until crisp-tender, about 3 minutes. Drain and set the broccoli aside.
Flip the tofu with tongs and cook until a second side is golden-brown, about 5 minutes more. Meanwhile, stir all the sauce ingredients together in a small bowl and set aside. Remove the tofu to a clean plate and set aside.
Add the bell pepper and ginger to the pan and stir fry for 1 minute. Add the broccoli and tofu. Stir the sauce again, making sure the cornstarch is fully dissolved, and add it to the pan. Cook, stirring constantly, until the sauce fully coats the tofu and vegetables and thickens, about 2 minutes more. Sprinkle with sesame seeds, if using, and serve over rice.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
CINNAMON CRUNCH COOKIES
FEATURING TEXMATI® WHITE RICE
This is from Rice Select
Preparation Time: 20 minutes
Yield: 36 cookies, 18 person(s)
To view this online, click here.
Ingredients
1 cup cooked Texmati® White Rice
1 cup slivered almonds
1/2 cup sesame seeds
1 cup unsalted butter, softened
2 cups white sugar, granulated
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/4 cup powdered sugar
Preparation
Place rice in a heavy-bottomed dry skillet over a medium heat and toast, stirring constantly for 4-5 minutes or until the grains turn golden. Remove from heat and place in food processor bowl fitted with a steel blade.
Place almond slivers in the same pan; toast for 1 to 2 minutes, stirring frequently. Add sesame seeds and continue stirring until both are lightly toasted. Remove from heat and combine with the rice. Process together for 15 to 20 seconds or until a homogeneous meal is formed. Set aside to cool.
Cream butter and sugar with mixer until light and fluffy. Add eggs and vanilla, beating until combined. Gradually add flour, salt, baking soda and cinnamon to creamed mixture, mixing until well incorporated.
Fold cooled rice mixture into the batter. Using a one tablespoon scoop, drop cookie dough onto a parchment-lined baking sheet, leaving 2 inches between each. Bake for 12 to 14 minutes or just until edges begin to turn golden brown. Remove to a cooling rack; dust tops with powdered sugar. Store in a covered container.
CRANBERRY-ALMOND OATMEAL
This was in a Weight Watchers' email several years ago. The recipe begins, “Tangy cranberries and toasted almonds add a unique flair to our simply prepared, homemade oatmeal. Not a cranberry fan? Consider using dried cherries instead.”
POINTS® Value: 4; Servings: 4; Preparation Time: 6 min; Cooking Time: 8 min; Level of Difficulty; Easy
Ingredients
2 Tbsp slivered almonds
4 cup water
2 cup uncooked old fashioned oats
1/2 cup dried cranberries
1/2 tsp ground cinnamon
Directions
Place almonds in a medium saucepan and set pan over medium-high heat. Cook, shaking the pan frequently, until the almonds are golden brown, about 2 to 3 minutes.
Add the remaining ingredients and bring mixture to a boil. Reduce heat to medium-low and simmer until the liquid is absorbed, about 3 minutes.
Yields about 1 cup per serving.
CAPPUCCINO COOLER
This was also in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
ROASTED VEGETABLE LASAGNA
Another recipes from a Weight Watchers' email. The recipe begins, “Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.”
POINTS® Value: 5; Servings 6; Preparation Time: 25 min; Cooking Time: 65 min; Level of Difficulty: Moderate
Ingredients
3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
Directions
Preheat oven to 425°F.
In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.
Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth. Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese. Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
WEEKNIGHT GENERAL TSO’S TOFU
This was in an email from TheKitchn. I absolutely love TheKitchn, as well as its sibling site, Apartment Therapy. If you haven’t checked out either site, I highly recommend them. (Go ahead, I’ll wait…tap, tap, tap.)
Anyway, Christine Gallary, Food Editor-at-Large at TheKitchn wrote, “If you're tempted to order takeout tonight from your favorite Chinese restaurant, squash that urge and try this sweet and spicy tofu stir-fry instead. This dish comes together in the same amount of time it takes to steam rice, and the tofu gets browned and crispy without all the fuss of deep-frying.”
To view this online, click here. Serves 3 to 4.
For the stir-fry:
1 pound firm tofu, drained
3 tablespoons vegetable oil
Kosher salt
8 ounces fresh or frozen broccoli florets
1 medium red bell pepper, seeded and thinly sliced
1 tablespoon minced peeled fresh ginger
Toasted sesame seeds, for sprinkling (optional)
Steamed rice, for serving
For the sauce:
1/4 cup water
2 tablespoons chili-garlic paste, such as sambal oelek
1 1/2 tablespoons ketchup
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar
2 teaspoons cornstarch
1 1/2 teaspoons dry sherry
1 1/2 teaspoons packed dark brown sugar
1/2 teaspoon toasted sesame seed oil
Bring a large saucepan of salted water to a boil over medium-high heat. Meanwhile, line a large plate with a double layer of paper towels. Cut the tofu into 1-inch cubes and place in a single layer on the paper towels; set aside.
Heat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the tofu in a single layer and season generously with salt. Cook undisturbed until golden-brown on the bottom, 8 to 10 minutes. Meanwhile, add the broccoli to the boiling water and cook until crisp-tender, about 3 minutes. Drain and set the broccoli aside.
Flip the tofu with tongs and cook until a second side is golden-brown, about 5 minutes more. Meanwhile, stir all the sauce ingredients together in a small bowl and set aside. Remove the tofu to a clean plate and set aside.
Add the bell pepper and ginger to the pan and stir fry for 1 minute. Add the broccoli and tofu. Stir the sauce again, making sure the cornstarch is fully dissolved, and add it to the pan. Cook, stirring constantly, until the sauce fully coats the tofu and vegetables and thickens, about 2 minutes more. Sprinkle with sesame seeds, if using, and serve over rice.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Thursday, October 5, 2017
Drinks
Here are six yummy drinks to help you through the day, including Cappuccino Cooler and Apple Cider Floats. Enjoy!
STARBUCK'S FRAPPUCINO
This is from Healing Heart Foundation, and begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
LEEANN'S LUSCIOUS SMOOTHIE
This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”
Servings: 1
1 cup skim milk
1 cup frozen, unsweetened strawberries
1 Tbsp cold-pressed organic flaxseed oil
1 Tbsp sunflower or pumpkin seeds (optional)
Mix milk and frozen strawberries in a blender for 1 minute.
Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.
Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg
SLIM-DOWN SMOOTHIE
This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”
Servings: 1
1 cup frozen berries, such as blueberries, raspberries, or strawberries
1/2 cup low-fat yogurt (any flavor)
1/2 cup orange juice or other juice
Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.
Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
STARBUCK'S FRAPPUCINO
This is from Healing Heart Foundation, and begins, “Make this popular frozen delight at home, without the caffeine buzz(or with it).”
1 1/2 cups strong cold decaffeinated coffee
1/2 cup fat-free or low-fat soy or rice milk
1/2 cup granulated sugar
1 teaspoon chocolate syrup
1/4 teaspoon salt
1/8 teaspoon vanilla extract
3 cups crushed ice or ice cubes
Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.
2 - 16 oz servings, each 191 calories: 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.
LEEANN'S LUSCIOUS SMOOTHIE
This recipe, as well as the next one (Slim-Down Smoothie), is from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. Both are originally from The Editors of Prevention.
This one begins, “To eliminate processed sugar, reader LeeAnn created a smoothie sweetened with strawberries.”
Servings: 1
1 cup skim milk
1 cup frozen, unsweetened strawberries
1 Tbsp cold-pressed organic flaxseed oil
1 Tbsp sunflower or pumpkin seeds (optional)
Mix milk and frozen strawberries in a blender for 1 minute.
Transfer to a glass and stir in the tablespoon of flaxseed oil, or serve with a tablespoon of sunflower or pumpkin seeds instead.
Nutrition Information: Calories: 256; Protein: 9 g; Carbs: 26 g; Fiber: 3 g; Sugar: 19 g; Total fat: 14 g; Saturated fat: 1.5 g; Sodium: 106 mg
SLIM-DOWN SMOOTHIE
This one begins, “Wonderfully thick and tasty, this healthy smoothie recipe easily substitutes for milkshakes and ice cream.”
Servings: 1
1 cup frozen berries, such as blueberries, raspberries, or strawberries
1/2 cup low-fat yogurt (any flavor)
1/2 cup orange juice or other juice
Place the berries, yogurt, and orange juice in a blender and pulse for 30 seconds. Blend for 30 seconds, or until smooth.
Nutrition Information: Calories: 185; Protein: 8 g; Carbs: 35 g; Fiber: 3.5 g; Sugar: 26 g; Total fat: 2 g; Saturated fat: 1 g; Sodium: 90 mg
APPLE CIDER FLOATS
This is from Lauren Miyashiro on Delish. The recipe begins, “You'll want to float away with these apple cider floats!”
Total Time: 10 minutes; Prep Time: 10 minutes; Level: Easy; Servings: 2
To view this online, click here.
Ingredients
1/2 c. caramel sauce
1/2 c. cinnamon-sugar
2 c. apple cider, warmed
Vanilla ice cream, for serving
cinnamon sticks
Whipped cream, for serving
Apple slices
Directions
Pour caramel in a small dish. Dip the top of each mug in the caramel to rim the cup. Then dip the caramel rim in cinnamon-sugar.
Ladle apple cider into each mug then add a scoop of ice cream to each. Top with whipped cream and garnish with apple slices and cinnamon stick.
Drizzle more caramel over the whipped cream and serve immediately.
CAPPUCCINO COOLER
This was in a Weight Watchers' email several years ago. The recipe begins, “There's no need to pay the small fortune that your corner coffee bar charges for a frozen concoction when you can make this smoothie. If you like your coffee strong, omit the sugar.”
POINTS® Value: 3; Servings: 1; Preparation Time: 6 min; Cooking Time: 0 min;Level of Difficulty: Easy
Ingredients
1/2 cup 1% low-fat milk
1/2 cup fat-free vanilla frozen yogurt
1/4 cup black coffee, but brewed espresso preferred, cooled to room temperature
1/4 cup ice cube(s), about 3 cubes
1/2 tsp sugar, superfine
1/4 tsp ground cinnamon
Directions
In a blender, combine all ingredients; puree until smooth.
Pour into a tall, chilled glass; sprinkle with additional cinnamon, if you like.
PURPLE POWER BLACKBERRY PEACH SMOOTHIE
This was in a Weight Watchers' email several years ago. The recipe begins, “Sweet peaches get a royal purple color and a berry tang from blackberries in this delicious smoothie. Try one for a filling breakfast that feels just a little decadent.”
POINTS® Value: 2; Servings: 1; Preparation Time: 8 min; Cooking Time: 0 min; Level of Difficulty; Easy
Ingredients
3/4 cup ice cube(s)
2 medium peach(es), peeled, pitted and quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Directions
Place ice in a blender container; add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed, about 3 to 4 minutes. Yields 1 serving.
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