Wednesday, September 28, 2011

Pumpkin Pie Spiced Smoothie

I was hanging out with my friend, Kendall, and she asked if I wanted a pumpkin smoothie. At first it sounded strange to me but I was up for trying anything new and then I thought of how much people love Starbucks Pumpkin Latte's and such. She made this pumpkin smoothie out of her Vita-mix cookbook. The original recipe can be found here on their website. (Just look for Pumpkin sp-Iced treat)

Kendall was out of cream cheese so she replaced it with yogurt and it was still extremely delicious! If you want a taste of Fall but it's still hot where you are, you should definitely give this drink a try. The best part is, it's pretty healthy!


1/4 cup (60 ml) low fat milk or soy milk
1/2 pie pumpkin baked, flesh removed or 1 cup (240 ml) solid pack canned pumpkin
1/4 cup (60 g) light cream cheese
3/4 cup (165 g) brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
6 cups (1.4 l) ice cubes
On top of the smoothie, Kendall dropped a dollap of coconut whipped cream. It is SO GOOD!! She also served it to me with pumpkin pie. The combo of coconut and pumpkin is absolutely amazing!!
1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades.
5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
6. Stop machine. Do not overmix or melting will occur. Serve immediately.

Health Classification: Low Fat, Low Sodium, Low Cholesterol, Heart Healthy, Vegetarian
Meal Type: Desserts/Toppings

Chicken with Cucumbers

I know, it sounds weird! But, an abundance of cucumbers from my garden led me to a search for new recipes containing cucumbers. I was pleasantly surprised with the outcome of this one, and my husband liked it, too, which is amazing since he doesn't really care for raw cucumbers. It really is fresh-tasting, and the sauce is yummy. I would recommend using chicken stock instead of the granules and water as it adds a lot of flavor. I served it over orzo pasta. From

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons canola oil
1/4 pound fresh mushrooms, sliced (I doubled this and still felt like it wasn't that much, but I love mushrooms)
1 garlic clove, minced
3 tablespoons all-purpose flour
1-3/4 cups water
1 tablespoon chicken bouillon granules
2 large cucumbers
1 cup (8 ounces) sour cream

In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly.
Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear.
Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices. Yield: 4-6 servings.