Citrus Smoothie & Smoothie Tips

This smoothie is another example of just how many different ones I’ve whipped up (literally). I have more to come too! I have a few tips with this fresh tasting smoothie. Smoothies are a great breakfast to get back on track. I didn’t celebrate St. Patrick’s Day (I was being a lazy leprechaun) but we’re having a green/St. Patty’s Potluck today at work so that’ll give me some spirit. I’ll share it with you soon, as in later this week? maybe next week? Did you celebrate?

Juice versus milk for the liquid:
In this smoothie, I used low-cal juice to keep it more juicy/clean-textured rather than creamy. Milk would hint toward the yogurt. I think it waters down the smoothie. That’s a personal preference or flavor combo. Juice hikes up the calorie count. If the fruit is fresh (and not frozen) ice cubes will add that frozen slushiness while the fruit will add the liquid. 
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Not-just-berry-smoothie:
The mix of berries and peaches is perfect. Pineapple could have made it too acidic for me. I think the peach reminds me of a frozen cocktail on the beach. Mixed berries are great, but the seeds of raspberries can get to me. I only want to crunch down so much when sipping away. Banana is a pretty typical choice to add good thickness. I also love blueberries and mangos. 
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Yogurt & Citrus:
I like the tart  to contrast with the smooth creamy yogurt. Orange juice would be good too. I only recently discovered that I like pink grapefruit juice. It is a different flavor I don’t have all the time. So for me, that’s what makes it special.

Other Add-Ins:
I love peanut butter in smoothies. Honey is a great touch to make it a bit sweeter. I want to try adding cocoa mix…I’ll be sure to report back on that. I loved nutella too. I’ve never added chocolate chips or nuts but that could be good. I want to try oatmeal.

What makes a good smoothie to you? What do you want when you’re sipping away at breakfast?

What I Ate: Avocado BLT

Happy Friday! Since we’ve successfully made it though the week together, I figure this Avocado BLT a perfect ‘What I Ate’ addition since obviously you do not need a recipe for a BLT. Bacon + Lettuce + Tomato = delicious. I’m going to add a few special touches to an already awesome sandwich. (Check out How Sweet It Is’ Avo BLT from this week too!)

The BLT is a perfect I-ate-some-pretty-bad-for-you-food-this-week option for the weekend,

or a breakfast-versus-lunch tie breaker,

or I-don’t-like-traditional-breakfast-food.  It has the perfect grease requirement for hangovers and the ideal fresh factor to make up for unhealthy indiscretions.
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I think BLTs are perfect for a quick dinner or even brunch. They’re great on whatever bread you have, rolls, wraps, biscuits, flatbread, bagels, pita pockets, anything!

I added some pesto aioli and some avocado. Perfection! Mix up some mayo and some pre-made pesto. Also, if you refer to it as aioli, even people who think they don’t like mayo will be alllll about it.
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I grilled the bacon in a criss-cross lattice pattern. Bacon in every bite! I like it suuuuper crispy but bacon in any form is perfect.
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Layer it up! I like it in the order of B then L then T. I added avocado to make it more special, filling, and creamy. avo_BLT_plate_590_390
I think there are tons of fun ways to keep a BLT interesting. I think a salad-y wrap would be good too. Maybe the lettuce and tomato in chunks mixed with ranch, avocado, and bacon! Ooo. Yum! A BLT grilled cheese would be delicious right about now. Or maybe a BLT with fried egg on ciabatta! I’ve made BLT pizza (which was to die for). Just goes to show you, BLTs are great inspiration.

What do you do to keep sandwiches interesting? Any BLT variations I should try next?

Cookbook: Breakfast for Dinner

Do you make breakfast for dinner? I love to throw that into the mix and it is such a helpful theme for keeping dinner budget friendly and for keeping dinner varied. I was psyched to see Breakfast for Dinner by Lindsay landis and Taylor Hackbarth. Lindsay writes Love & Olive Oil and wrote Cookie Dough Lover’s Cookbook.
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Besides the beautiful photos, I love that these are different recipes. This is no ‘scrambled-eggs-for-dinner’. These are real dinners, inspired by breakfast. I thought maple glazed meatballs was genius. Habanero-cheddar bread pudding? Yes please! Cornmeal pancakes with beer-braised short ribs also sounded amazing. The sunny side up burgers are a great idea (with a touch of crispy potatoes!) and will definitely be part of my menu planning sometime.
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Italian-Style Stuffed French Toast

adapted from Breakfast For Dinner

Ingredients:

2 garlic cloves
½ cup whole-milk ricotta
¼ cup Parmesan cheese
3 tbs chopped basil
1 tsp dried oregano
salt & pepper
4 slices french bread
2 eggs
¼ cup milk
¼ tsp salt
½ tsp garlic powder
1 cup marinara sauce, warmed

Directions:

Mix ricotta, Parmesan, basil, oregano, salt, and pepper.
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Cut a pocket into the bread horizontally with a small sharp knife. Cut into the bottom of the bread, starting small and cutting deeper while leaving a ¼ inch intact around the other edges.
Gently stuff ricotta mixture into the bread.
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Whisk eggs, milk, salt, pepper, and garlic powder in a shallow dish/bowl.
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Heat a large skillet or grill pan over medium heat and spray with nonstick spray.
Gently dunk and coat stuffed bread pieces into the egg mix.
Pan fry on each side for about 3 minutes.
Top with marinara to serve.
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I loved the flavors. I thought this savory stuffed french toast was great. The original recipe called for sauteed spinach mixed with the ricotta. That would be right up my ally, but I was out of spinach and lots of fresh basil. I left out the spinach, and upped the basil.

Occasionally I crave pancakes, but normally, I’m not seeking sweet for breakfast. This cookbook is perfect for lots of savory options.
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I truly love this book and thought it would be a great gift after being a house-guest. Cooking breakfast just seems so do-able and I think anyone would feel comfortable picking out something and whipping it up. Breakfast for dinner is also super fast…like fast enough to help allow you to watch the entire 3-hour Bachelor finale. 3 hours…that’s like a movie! Nope, don’t know who would need to fit those 3 hours into their week. Surely not me 😉

Full 3 Bite Rule Disclosure: My copy of Breakfast For Dinner was completely complimentary but my thoughts, opinions, and words are entirely my own.

White Lasagna with Chicken and Spinach

I had a hankering for lasagna and figured I’d whip up a new one. White! Lasagna is actually one of my favorites to make at home. I don’t eat beef so I rarely can order it out. I love the pasta/meat/cheese/sauce combinations. It is so compact, almost efficient (though that’s a terrible way to describe food).

I’m cooking for 2 and we like leftovers for lunches, but this will make 1 very large (13×9) or 2 smaller (9×9) lasagnas. I always make 2. Note: no-cook lasagna noodles work best when using a square/rectangular pan. I learned that the hard way when I used an oval baking dish once. Result: jigsaw puzzle!

When I make two, we eat one now (with leftovers) and freeze one for a-“dinner’s ready!”-surprise some busy night. Lasagna seems like kind of a lot of work for only a few servings if you were to half the recipe.
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Ingredients:

1 pound lasagna noodles
1 pound ground chicken
¾ pound ground pork/sausage/ground beef/ground turkey
6 oz fresh baby spinach, chopped
12 oz ricotta
1 egg
3 tbs Parmesan, grated or shredded
2 tbs Italian seasoning
2 tbs garlic, chopped
8 oz shredded mozzarella
8 oz shredded white cheddar
16 oz light alfredo sauce
1 cup milk
salt & pepper

Directions:

Undercook lasagna noodles according to package (boil for 10 minutes if package says 12 minutes, or don’t cook if using bake-ready/no-cook pasta).
While water is boiling, cook pork and chicken until cooked through, draining any excess grease off. Cook separately to avoid over-cooking the chicken.
While meat is cooking, mix ricotta, Parmesan, egg, garlic, and Italian seasoning together.
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Mix alfredo, milk, salt, and pepper together.
Preheat oven to 375 degrees and spray baking dish(es) with non-stick spray.
Set up an assembly line of the lasagna layers: cooked pasta; meats mixed together; ricotta; spinach; and shredded cheeses; with everything in reach.
Assemble lasagna(s). Tip: if making 2 make both at the same time to gauge quantities of each ingredient. Ladle a tiny amount of white sauce onto the bottom then layer with noodles.
Top with meat mixture. Ladle on about ⅓ cup of white sauce on top of the meat, before topping with about ⅓ cup of mixed cheeses.
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Layer on more noodles, then top with ricotta mixture.
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Layer on more noodles, then top with spinach, then top with about ⅓ cup of white sauce.
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Repeat until out of any of the layers.
Bake covered for 30 minutes.
If freezing one, remove that one from the oven, allow to cool, label & freeze.
If eating one immediately, uncover and bake another 20 minutes. Top with cheese for the last 5 minutes.
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Let stand 5 minutes before cutting.
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I loved this one. It feels really different, but actually isn’t much different at all. It would be easy enough to make 2 at once, and use white sauce on 1 and red sauce on the other. The white sauce vs. red sauce also might be a good way to differentiate meat versus vegetarian lasagna.

Lasagna is a somewhat labor intensive dish but it is super easy to serve and generally crowd pleasing. It is a great one to prep in advance and only have to bake when serving. You can also “cheat” by skipping the pasta & ricotta layers and using ravioli instead.

Want more lasagna themes? I wholeheartedly recommend butternut squash lasagna or traditional lasagna. What a fun taste-off for your next family gathering or potluck?!

Here are some of my lasagna tips and I thought of a new one: in addition to making 2 at once, I suggest using all the pasta. Sometimes I’m cutting it down to fit my pan and I’m left with scraps. Save ‘em! Getting to the last layer to discover you’re out of pasta is the worst. I save a few full length for the top and piece some of the under layers. What they can’t see, won’t hurt, right?

Each of mine ended with a different top layer. I’m not going into mass production, so it is totally fine! Use it up!
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Mocha Nut Smoothie

I made a really amazing Friday-worthy smoothie the other day that I hadddd to share. By Friday I mean like the good old days of TGIF, but also that I appreciate Fridays at this time of year more than ever before.

Are you ready for this? It is gonna rock. your. world.

Ingredients:

boston cream pie yogurt
1 frozen banana
3 tbs mocha cappuccino hazelnut spread
2 tsp creamy peanut butter
1/4 cup coffee
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Directions:

Slice & freeze the banana in advance, to make it blend thicker (optional)
Assemble
Blend & enjoy!

The Mocha Cappuccino spread was an impulse buy and is amazing. The yogurt is only 90-calories and is my favorite flavor of non-greek yogurt. This smoothie has more calories than some of my others, but  hazelnut cappuccino spread is delectable and delicious. I figure that if this is my entire breakfast then I can make up for throughout the day. Also, it is Friday, and you deserve it.

This tastes like an ice creamy frappe/milkshake.

Ahhhhmazing. It is everything I want, every Friday morning.