Gold Recipes

Wacky Watermelon Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:15:00 +0000

2 cups seeded watermelon chunks
1 cup cracked ice
1/2 cups plain yogurt
1 tablespoon sugar
1/2 teaspoons ground ginger
1/8 teaspoons almond extract

Combine all ingredients in blender container, blend until smooth.

249 Calories, 65g Carbs, 2.7g Fat, 6.8g Protein

Sweet Potato Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:14:00 +0000

2 medium sweet potatoes (about 2 cups)
2 to 2 1/2 cups water
1 tablespoons brown rice syrup
1 tablespoon dark brown sugar
1 teaspoon vanilla flavoring
1/4 to 1/2 teaspoon butterscotch flavoring
2 teaspoons creamy peanut butter, without nuts
2 ice cubes, optional

Bake sweet potatoes until tender. Let the potatoes cool before peeling. Peel skins away from sweet potatoes.

Add peeled potatoes and the remaining ingredients to the blender and blend well. Blend to creamy consistency and serve warm or chilled (add ice cubes).

377 Calories, 34g Carbs, 2.7g Fat, 14.6g Protein

Peach Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:12:00 +0000

1 cup frozen peach slices
1/2 banana, sliced
3 tablespoons nonfat vanilla yogurt
1/4 cup orange juice or apple juice
1/2 cup nonfat rice milk, optional
add sugar to taste

Throw all ingredients in the blender and chop and then puree for many seconds until it is delightfully smooth.

212 Calories, 37g Carbs, 4.2g Fat, 1.7g Protein

Orange Pineapple Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:11:00 +0000

1/2 cup orange juice
1/4 cup pineapple juice
1/2 banana, peeled and chopped
1/4 teaspoons ginger root, peeled & grated
2 ice cubes

Blend all ingredients in a blender or food processor until smooth.

344 Calories, 33g Carbs, 6.8g Fat, 6.7g Protein

Mango Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:11:00 +0000

1 ripe mango, peeled, pitted & chopped (approx 1-1/4 cups)
3/4 cup skim milk
1/4 cup nonfat vanilla yogurt
3/4 teaspoons vanilla extract
3 ice cubes
Pinch of salt
Fresh mint sprigs

Combine all ingredients except mint in blender. Blend well until smooth and creamy. Garnish with mint.

312 Calories, 54g Carbs, 4.2g Fat, 8.4g Protein

Frozen Fruit Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:10:00 +0000

1/2 cup frozen bananas
1/2 cup frozen peaches
1/2 cup frozen strawberries
2 cups milk
1/4 cup orange juice
2 tablespoons honey

In a blender, combine and mix all the above ingredients until smooth. Pour smoothie into a tall glass, pop a straw in and enjoy! This recipe works perfectly for those hot summer days.

Serve immediately. This smoothie recipe makes 2 servings.

488 Calories, 55g Carbs, 3.5g Fat, 2.0g Protein

Cherry Cantaloupe Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:09:00 +0000

1/2 cantaloupe (peeled, seeded and sliced)
1/2 cups apple or apricot juice
2-3 pitted cherries
1/4 cups raspberries or blackberries>br> 3-4 ice cubes

Put all ingredients into blender. Blend until smoothie consistency is reached!

278 Calories, 27g Carbs, 3.5g Fat, 11g Protein

Cappuccino Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:08:00 +0000

2 cups brewed double strength coffee
1 pint coffee ice cream
6 cups ice
1 1/2 cups milk
whipped cream, if desired
cinnamon for garnish

Place coffee, ice cream, ice and milk in blender. Mix well until smooth. Top with whipped cream (if desired) and cinnamon.

277 Calories, 36g Carbs, 8.8g Fat, 16.8g Protein

Blue Berry Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:06:00 +0000

2 cups fresh or slightly thawed frozen blueberries
1 cup low fat vanilla yogurt
6 ounces milk
12 ounces pineapple juice
3 tablespoons honey
12 to 16 ice cubes

Place all ingredients, except the ice cubes, into container of electric blender and blend on high until smooth. With blender running, add 2 to 3 ice cubes at a time through the center opening in the lid until all ice cubes have been added. Blend until smooth.

Serve immediately. This smoothie recipe makes 4 servings.

289 Calories, 37g Carbs, 1.9g Fat, 2.5g Protein

Avocado Avalanche Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:06:00 +0000

1 large avocado
2 teaspoons condensed milk
1 cup ice

Scoop out avocado into blender. Add 2 teaspoons condensed milk or a little more, depending on how sweet you like it. Then add the ice and blend all of it together until it's a semi-creamy texture.

488 Calories, 107g Carbs, 6.9g Fat, 13.3g Protein

Banana-Orange-Strawberry Fruit Shake

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:04:00 +0000

1/2 cup orange juice
1/2 banana, frozen
6 strawberries, frozen
1/2 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
--------------------------------
In a blender, process all the ingredients until thoroughly mixed and serve.

Banana-Berry Fruit Smoothie

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:03:00 +0000

1/2 pear, cored
1/4 cup frozen blueberries or frozen mixed berries
1/2 banana, frozen
1 1/4 cup water
1/8 tsp. cinnamon
1 tbsp. skim milk powder
1 heaping tbsp. high-quality protein powder (optional)
1 tsp. flax oil (optional)
--------------------------------
In a blender, process all the ingredients until thoroughly mixed and serve.

Tropical Fruit Shake

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:02:00 +0000

1/2 mango
2 tbsp. frozen pina coloda mix (or 1/8 tsp. natural coconut extract)
1/2 banana, frozen
4 strawberries, frozen
6 ice cubes
1 1/4 cup water
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
--------------------------------
In a blender, process all the ingredients until thoroughly mixed and serve.

Banana-Strawberry Fruit Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 08:00:00 +0000

1 banana, frozen
6 strawberries, frozen
1 1/4 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax oil (optional)
--------------------------------
In a blender, process all the ingredients until thoroughly mixed and serve.

Apricot Pineapple Smoothie Recipe

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:57:00 +0000

1/4 cup crushed pineapple
1 fresh apricot, diced
6 strawberries
1/2 banana
1 1/2 cup water
1 tbsp. skim milk powder
1 heaping tbsp. high- quality protein powder (optional)
1 tsp. flax seed oil (optional)
-------------------------

In a blender, process fruit with the rest of the ingredients. Blend until thoroughly mixed and serve.

Chicken Casserole

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:55:00 +0000

Ingredients:

1 Onion, Chopped

1 Cup Sliced Celery

3 Tablespoons Butter

4 Cups Diced, Cooked Chicken

1 Package Long Grain, Wild Rice With Seasoning Packed, Cooked

1 Can Cream Of Celery Soup

1 Can Cream Of Chicken Soup

1 Jar pimentos, Drained

2 Cans French Style Green Beans

1 Cup Slivered Almonds

1 Cup Mayonnaise

2 1/2 Cups Crushed Potato Chips

Information:

Serving Size 8

385 Calories Per Serving

19 Grams Of Fat

Cooking Directions:

Preheat oven to 350. In a large saucepan, Saute onion and celery in butter. Add chicken, rice, soups, pimentos, green beans, almonds, mayonnaise, 1/2 teaspoon salt and 1 teaspoon pepper. Heat thru on medium high heat. Pour the mixture into a very large sprayed baking dish. Sprinkle crushed potato chips over casserole and bake uncovered for 35 minutes or until potato chips are golden brown.

Chicken Pot Pie

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:53:00 +0000

Ingredients:

1 Package Refrigerated Pie crust

1 Can Cream Of Chicken Soup

2 Cups Diced Chicken Breasts

1 Package Frozen Mixed Vegetables, Thawed

Or Mixed Fresh Vegetable Of Your Choice

Information:

Serving Size 6

322 Calories Per Serving

14 Grams Of Fat

Cooking Directions:

Preheat oven to 325. Line a 9 inch pie plate with crust. Fill pie with chicken soup, chicken and mixed vegetable. Cover with second layer of pie crust, fold edges under and crimp. With knife, cut 4 slits in center of pie crust. Bake uncovered for 1 hour and 20 minutes or until crust is golden brown.

Chicken Salad

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:52:00 +0000

Ingredients:

1 Pound Boneless, Skinless Chicken Breasts

1 Red Apple Sliced

1 Green Apple Sliced

1 Cup Sliced Celery

1/2 Cup Chopped Walnuts

1 Cartons Orange Yogurt

1/2 Cup Mayonnaise

1 Package Shredded Lettuce

Information:

Serving Size 6

330 Calories Per Serving

11 Grams Of Fat

Cooking Directions:

Place chicken in a large saucepan and cover with water. On high heat, Cook about 15 minutes, drain and cool. Cut into 1 inch chucks, season with salt and pepper and place in large salad bowl. Add sliced apples, celery, walnuts. Stir in yogurt and mayonnaise and toss to mix well. Chill Before serving for best taste.

Baked Chicken

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:51:00 +0000

Ingredients:

6 Boneless, Skinless Chicken Breast Halves

1 Stick Butter Melted

Cornbread Stuffing Mix

Herb Mixture

1 Pinch Of Black Pepper [Optional]

1 Pinch Of Salt [Optional]

2 Tablespoons Of Lemon Juice [Optional]

2 Tablespoons Of Jack Daniel's Whiskey [Optional]

Information:

Serving Size 6

200 Calories Per Serving

7 Grams Of Fat

Cooking Directions:

Dip chicken into melted butter and coat. Roll the chicken in the cornbread herb mixture, coat all sides. Bake uncovered at 350 for 45-50 minutes or until golden brown and tender.

Chicken Parmesan

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:49:00 +0000

Ingredients:

1 1/2 Cups Biscuit Mix

2/3 Cups Grated Parmesan Cheese

7 Boneless, Skinless chicken Breast Halves

1/2 Cup Melted Butter

Information:

Serving Size 6

275 Calories Per Serving

12 Grams Of Fat

Cooking Directions:

Combine biscuit mix and Parmesan cheese in shallow bowl mix well. Dip Chicken in butter and in biscuit-cheese mixture Coat all sides. Place in large buttered, baking dish. Bake uncovered at 325 degrees for 1 hour or until golden brown and tender.

Chicken Tortilla Soup

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:45:00 +0000

Ingredients:

6 Boneless, Skinless Chicken Breast, Cooked And Cubed

2 Celery Sticks, Chopped

1 Onion, Chopped

2 Tablespoons Chicken Bouillon Granules

1 Can Cream Of Chicken Soup

10-12 Flour Tortillas

10 Cups Water

Information:

Serving Size 6

296 Calories Per Serving

10 Grams Of Fat

Cooking Directions:

Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil. Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick.

Chicken And Dumplings

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:43:00 +0000

Ingredients:

2 Pounds Boneless, Skinless Chicken Breasts

1/2 Onion, Chopped

1/2 Cup Celery

1 Carrot, Sliced

2 Cups Flour

Water

Shortening

Information:

Serving Size 8

360 Calories Per Serving

14 Grams Of Fat

Cooking Directions:

In a large kettle or soup pot, place chicken breast and cover with water. Add onion, celery, carrot and 1 teaspoon salt and pepper. Cover and cook for 40 minutes or until chicken is tender. Remove chicken and break into bite-size pieces. Strain broth and return to large pot. In a large bowl, cut shortening into flour, and 1 teaspoon salt with pastry blender or fork until dough is pea-size. Add 9 tablespoons Ice water one at a time and mix lightly with fork. On floured surface, roll dough very thinly and keep roller well floured. Cut into strips and layer on wax paper. Chill for 45 minutes. Bring Broth and chicken pieces to a boil. Drop strips into boiling broth and chicken pieces. Do not stir but jiggle or shake Pot to Stir. Cook on medium heat for 30 minutes. Serve hot.

Chicken Soup

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:40:00 +0000

Ingredients:

1 White Onion, Chopped

3 Cloved Garlic, Minced

1 Pound Boneless, Skineless Chicken Breasts Halves

3 Russet Potatos, Peeled, Cubed

1 Pound Carrot Slices

3 Cans Vegetable Broth

1/2 Teaspoon Salt

1/2 Cup Ketchup

1 1/2 Cups Fresh Peas

1 Cup Cut Green Beans [Whole Green Beans Optional]

3 Tablespoons Worcestershire Sauce [Soy Sauce Optional]

1 Tablespoon Hot Paprika

1/2 Tablespoon Fresh Ground Pepper

1/2 Teaspoon Red Pepper Flakes

Information:

Serving Size 6

288 Calories Per Serving

16 Grams Of Fat

Cooking Directions:

Place onion, garlic and chicken in a 4 quart or larger slow cooker. Stir in cubed potatoes, sliced carrots, vegetable broth, salt and ketchup. Cover and cook on low for 4-6 hours, or until potatoes can scliced carrots are tender but crips. Add remaining ingredients, Cover and cook an addittional 1 hour.

Fried Chicken

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:39:00 +0000

Ingredients:

1 Whole Chicken, Cut Up

2 Eggs, Beaten

2 Tablespoons Cream

Flour

Oil or Shortening

Salt And Pepper for Taste

Gravy:

3 Tablespoons Flour

1 1/2 Cup Whole milk

Information:

Serving Size 6

365 Calories Per Serving

17 Grams Of Fat

Cooking Directions:

Salt and pepper each piece of chicken. combine beaten eggs and cream, dip chicken into mixture and roll in flour. Coat chicken well. Heat up about 1/4 Inch of oil or shortening in Large skillet or saucepan, brown chicken on both sides, Lower the heat and cook for an additional 25 minutes or until tender. Use oil splatter guard. For the grave, remove chicken from skillet and add 3 tablespoons flour and 1/2 teaspoon each of salt and pepper, Stir and increase heat to high. add milk and cook. Stir until gravy thickens. Serve Hot.

Chicken Noodle Soup

noreply@blogger.com (Kino) — Wed, 11 Feb 2009 07:33:00 +0000

Ingredients:

1 Package Ramen Noodles, Chicken Flavored, Broken

1 Package Frozen Green Peas, Thawed

1 Small Jar Sliced Mushrooms, Drained

3 Cups Cubed Or Shredded Cooked Chicken

2 1/4 Cups Water

Salt and Pepper To Taste

Information:

Serving Size 4

190 Calories Per Serving

8 Grams Of Fat

Cooking Directions:

In a large saucepan bring all water to a boil. Add ramen noodles and seasoning packet and thawed peas. heat to a boiling, reduce heat to medium and cook for 5-7 minutes. Stir in mushrooms and chicken and continue cooking over low heat until all ingredients are hot.