Wednesday, April 12, 2017

Strawberry Fruit Dip

I love fruit dip.. you know the fluffy stuff, that you dip fruit, cookies, graham crackers I could go on and on... heck I could even eat it with a spoon..

I got this recipe from Mary Ellen who owns a company that I did training with for my new job.  She said she makes this for her son, and he loves it.. I thought heck why not try it.  I tinkered with it a little (sorry Mary Ellen ;) but the result is so good... and so easy. I have made it using the yogurt and without the yogurt & it tastes the same... either way works... use what you have..

I served this with vanilla wafers, and vanilla waffle wafer cookies, but graham crackers, or lady fingers or cut up fruit will be delicious as well.

I want to try raspberries & raspberry jello next time, or thought mandarin oranges and orange jello, or just vanilla pudding, coconut, crushed pineapple and a splash of Malibu Rum for that tropical feel... The possibilities are endless.  Anyway you make it, make it soon.. and enjoy...

PS... Thanks Mary Ellen.. we love it

Strawberry fruit dip

1 small package instant vanilla pudding (I use sugar free)
1 small package strawberry jello (I use sugar free)
1 8oz container of yogurt ( I used greek vanilla)
1 cup milk
1 container cool whip, unthawed
1/2 container chopped strawberries
2-3 T sugar

In large bowl, whisk together the pudding mix and the milk until combined.  Whisk in the cool whip, yogurt  and the strawberry jello.  Mix together the strawberries and sugar until the strawberries are coated, and fold into the cool whip mixture.  Cover and let sit in the fridge a couple of hours. Serve with the cookies/cut up fruit.  Keep refrigerated.  Enjoy

Sunday, March 26, 2017

Chicken spinach tortellini soup

Sorry I have been missing in action and haven't blogged in a while.  Started a new job, which is always difficult.  Between that and us being sick on and off since the holiday season.. life has sure been crazy, but on a positive note lets talk this soup :)

I love soup!!! I could eat it everyday and not tire of it.  I also love getting extra veggies in whenever I can too.  This soup is so versatile, you could add frozen mixed veggies, extra spinach or whatever you like. I used frozen soup veggies, (mine were chopped red & green pepper, carrots and onion) and I added a little fresh chopped onion too.  I added fresh spinach ( I usually have that in the fridge to quick add to sandwiches, or to make a quick frittata or salad.  I get mine in the bagged lettuce section in the produce department.  Kale would make a good substitute as well.  I used boxed chicken stock, but homemade would be great too, you could also use vegetable stock .  As always use what you have and what you like. 

I used fresh tortellini that I got in the fresh section of the deli department near the fresh pastas.  I used a small package, but you could easily double this and use the family size package too.  I used chicken filled tortellini but any flavor would work, think cheese, or ricotta, mushroom etc.  I topped mine with a sprinkling of freshly grated parmesans cheese and cracked black pepper (also a drizzle of good olive oil would be really good)& I also served this with crusty bread and butter..  Whatever you use, make this soon and Enjoy.

Chicken spinach tortellini soup

1/2 lb raw chicken tenders
2 boxes chicken broth
1/2 cup frozen soup veggies
1 small package chicken filled tortellini
1/2 onion finely chopped
2 cups fresh spinach leaves
**Seasonings of your choice I used celery flakes, seasoned salt & pepper, parsley flakes.

For serving:
freshly grated parmesan
cracked black pepper
Crusty bread & butter

In large pot add broth, raw chicken, frozen soup veggies and seasonings, bring to boil and turn heat down and simmer until chicken is done and tender.  Remove chicken to a plate, and shred with 2 forks.  Turn heat up, add chicken, tortellini and spinach gently simmering (you don't want to simmer too rapidly because the tortellini will break apart), stir gently often not too hard , cause again the tortellini will break, but  simmer following tortellini package directions ( I under cooked mine about 1-2 minutes because upon standing they will continue to cook in the hot broth, and you don't want mushy tortellini.  Serve in big bowls with a sprinkle of parmesan cheese, and cracked pepper.  Serve with crusty bread & butter.  Enjoy