Green Smoothies

Our family is really enjoying "green smoothies."  I have been drinking them for about a year and a half.  I even went to see the Green Smoothie Girl speak at a health food store here in Seattle last spring!  I will say that purchasing a Blendtec blender made all the difference for the rest of the family.  Nothing blends like a Blendtec.

So, here is our everyday smoothie recipe:
{Everyday Green Smoothie} (about 24 oz.)
8 oz. water
1/2 tsp Truvia
4-5 C spinach, not packed
1/2 of a ripe banana, 1 1/2" slices
1 good sized navel orange, peel cut but some of the pith still there
1/2 -1 C frozen Trader Farm's Triple Berry, frozen berries from Costco
Put it into the blender in that order.

Blend it up.

The berries in it will make it turn a lovely shade of "bleh."  But, if you are lucky, it kind of looks a little purple.

Here is another delicious option.  The one seen on my son's face in the first picture.
{Really Green Smoothie} about 20 oz.
8 oz. water
1/2 tsp Truvia
4-5 C spinach, not packed
1 whole banana, cut into chunks
2-3 pineapple spears, cut into chunks
Blend it up.

The pineapple does cause this particular smothie to seperate a little faster.  So, we like to drink our in a Blender Bottle.  That way we can snap it closed and remix!

Cranberry Chicken

I know, it has been a long break.  A much needed break.  But, I am popping in to share a quick recipe.  My older son has swimming lessons twice a week at 5pm.  Hello, dinnertime.  And, we now have Church from 1-4pm.  So, I have been searching for recipes that can go into the oven or crockpot and be ready when we come home. 

Enter Cranberry Chicken.  The ingredients might seem a little od, but let me tell you - It is delicious!  The older son asking for seconds on meat, and the younger son saying, "This is SOO TASTY," gives this recipe 4 stars.

{Cranberry Chicken}
12-14 Chicken Tenders, frozen
8 oz. French Salad Dressing
1 (16 oz) can Whole Berry Cranberry Sauce
1 pkg Dry Onion Soup Mix

Mix dressing, cranberry sauce and onion soup mix together.  Whisk until smooth.  Place chicken tenders in a 9x13 pan.  Pour sauce over the top.  Bake at 350 degrees for 1 hour - 1 hour 15 minutes.

Serve over rice.  (I served it over a Quinoa & Whole Grain Brown Rice pilaf.)