Ingredients

• 6 oz. almond milk or milk of choice
• 1 scoop vanilla protein powder
• ¼ cup frozen huckleberries
• ¼ cup Greek yogurt vanilla or plain
• 1 oz Torani Huckleberry Syrup

Directions

• Mix together in a blender on hi/ice blend and then switch to smoothie.

Special Notes

I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.

1 serving

Nutrition Information
239 Calories, 41 carbs, 4 fat, 16 protein, 217 sodium

Ingredients

• 6 oz. almond milk or milk of choice
• 1 scoop vanilla protein powder
• ¼ cup vanilla Greek yogurt 
• 1 Tbsp instant lime gelatin dry mix
• 1 oz, lime juice

Directions

• Mix together in a blender on hi/ice blend and then switch to smoothie. 

Special Notes

I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.

1 serving

Nutrition Information
131 calories, 16 carbs, 4 fat, 15 protein, 232 sodium

Ingredients

• 1 box Oreo instant pudding mix
• 2 cups almond milk (or any milk of your choosing)
• 1 (8 o.z.) container Cool Whip (any style of your choosing)
• approx. 12 regular oreos crushed (I crush the oreos in a gallon ziplock baggie with a meat pounder but you could use about anything to crush them)
• 1/2 -1 cup mini marshmallows (really a preferance thing- what you like and how many you like)

Directions

• In a medium sized bowl, whisk milk with pudding mix. Keep whisking until starting to set.
• Fold in Cool Whip.
• Stir in crushed oreos and mini marshmallows.
• Put in refrigerator to set.
• Serve cold in a few hours if you can wait.

Ingredients

•  6 oz. almond milk or milk of choice
• 1 scoop vanilla protein powder
• 1 tbsp. peanut butter of choice
• 1 tbsp. of instant butterscotch pudding dry mix
• 1 banana 

Directions

• Place all ingredients into blender. If your blender has a Hi ice blend button, press that one.  I then switch to smoothie button. Enjoy!

Special Notes

I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.

Makes 1 serving 

Nutrition Information
290 Calories, 41 Carbs, 12 Fat, 14 Protein, 569 Sodium

Ingredients

• 1/2 jar of Pepperoncinis (this can be adapted depended on taste)
• 6 oz Deli Roasted Bell Pepper Strips
• 1/2 jar Kalamata Olives (9.5 oz jar)
• 1Tbsp Red Wine Vinegar
• 1Tbsp Extra Virgin Olive Oil
• 1 tsp garlic salt
• 1 tsp Italian Seasoning

Directions

• Use a food processer, mix everything together. 
• Then place into jars and keep in refrigerator.

Special Notes
Great on hamburgers, hot dogs and as a sandwich spread. Approx. 32 Servings

Nutrition Information
18 calories, 1 carbs, 1 fat, 0 protein, 234 sodium

Ingredients

• 1 cup milk (I used almond milk- you can use any milk you wished)
• 1 instant chocolate pudding mix (3.4 oz pkg)
• 1 tub Cool Whip (8 oz tub) thawed
• (I always forget to get it out of the freezer so I gently microwave it for 10 -15 seconds stir and then just throw it in and it will fold it anyway with a whisk)
• 1 cup plain greek yogurt
• 1/2 cup mini chocolate chips
• 1/2 cup mini marshmallows
• crushed graham crackers to sprinkle on top when serving (graham crackers get mushy if you put them inside the fluff)

Directions

• In a medium sized bowl, whisk milk with pudding mix. Keep whisking until starting to set.
• Fold in greek yogurt and Cool Whip.
• Stir in mini chips, marshmallows.
• Put in refrigerator to set.
• Serve cold in a few hours if you can wait. Sprinkle graham cracker crumbs on top. Yum!

Ingredients

• 32 oz chicken broth or equivalent water and bouillon cubes
• 20 oz can enchilada sauce
• 15 oz black beans, drained and rinsed
• 1 cup water
• 1 lb. chicken thighs boneless skinless chopped up 
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp minced garlic or 2 garlic cloves minced
• 1 tsp chicken seasoning (adds deep flavoring)

Directions

• In a slow cooker, place all ingredients. 
• Cook on high 4 to 6 hours or 8 to 10 hours on low.
• Serve with toppings desired: liked cheese or crackers.

Ingredients

• ¼ cup Miracle Whip
• 2 Tbsp sweet chili sauce
• 1 Tbsp honey
• 2 tsp hot sauce

Directions

To make the sauce, whisk together all ingredients in a small bowl; then transfer to a jar. I use a mason jar to hold this in the refrigerator. 

Note about Miracle Whip: Yes, you can use Mayo. My husband and I like Miracle Whip and always have it on hand. We only buy a small jar of mayo for certain recipes, so when I wanted to whip up for sandwiches for picnics over the summer... it was natural to grab for the Miracle Whip. We also used Frank's thick hot sauce in this recipe rather than our regular go to Tabasco and it was very good.

Ingredients

• 1 can (approx. 40oz) unsweetened pineapple juice
• 2 cups brown sugar
• 2 cups soy sauce
• 2 tsp ginger
• 2 tsp garlic powder
• 1/2 tsp celery salt

Directions

• Cook pineapple juice, brown sugar and soy sauce in large saucepan until sugar is dissolved. 
• With wire whisk, whip in dry ingredients and continue cooking until well mixed. 
• Allow to cool on stovetop. 
• Marinade can then either be bottled and stored in refrigerator for up to one month or frozen for up to 6 months. 
• about 2 quarts made.

Ingredients

• 1 box of chocolate fudge cake mix (devil's food works too)
• 1 1/3 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 tsp pure vanilla extract
• 1 bag of Toffee bits found in the baking aisle
• 1 can of ready to use milk chocolate frosting

Directions

• In a mixing bowl, beat cake mix, water, oil and eggs until smooth. 
• Pour into a large sheet pan (12 by 18 approx). 
• Bake at 350 degrees for 25-30 minutes. 
• When a toothpick comes clean or you know by looking at it that it's done, open oven and spread milk chocolate frosting all over the cake. 
• Close oven door and let it melt for 2-3 minutes. 
• Take cake sheet out of oven and sprinkle toffee bits all over the cake. 
• Then find a cool, dry place to cool off. 
• Cut into bars when cooled.  

Special Notes
This is a quick and easy sheet cake recipe for a large crowd.

Nutrition Information

Ingredients

• 1 (4.3 oz) box lemon pudding mix cook and serve
• 4 egg yolks
• 1/4 cup sugar
• 3 cups lemonade
• 1 Tbsp lemon juice
• 1 Nilla cracker pie crust
• Cool whip if desired

Directions

• Whisk together in a medium saucepan, pudding mix, egg yolks, sugar, lemonade, and lemon juice until pudding mix is dissolved. 
• Bring to a full boil over medium heat, stirring constantly.  Pudding will thicken up and boil. 
• Cool for 5 minutes, stirring occasionally. 
• Then pour into Nilla pie crust.
• Cool completely in refrigerator until set. 
• Serve with Cool whip, if desired. 

Special Notes

Nutrition Information

Ingredients

• ½ cup chopped yellow onion
• 2 garlic cloves, minced
• 2 celery ribs, sliced
• 1 Tbsp olive oil
• 1 (32 oz) carton chicken broth or equivalent water and bouillon cubes
• 2 1/2 cups water
• 1/2 cup shredded and diced carrots (my family likes them small in soup)
• 3 cups chopped cooked turkey (this is great for leftover turkey)
• 1 tsp chicken bouillon granules  
• 1/2 tsp pepper
• 1 (12 oz) pkg approximately of homestyle egg noodles or other desired noodles (I normally just eye ball it on how much)
• 2 (1 oz) packages of instant turkey gravy mix
• 1/2 cup cold water

Directions

• In a large saucepan, place celery, onions and garlic with olive oil. Let the onions and celery cook until they are soft and clear. 
• Then pour in the broth, water, carrots and to a boil. 
• Reduce heat: add turkey, bouillon, pepper and noodles. 
• Cover and simmer for 30 minutes or until noodles and veggies are tender. 
• Combine gravy mixes and cold water until smooth; stir into soup. 
• Bring to boil; cook and stir until thickened.

Ingredients

• 1 (14oz can) sweetened condensed milk
• 1 1/2 cups almond milk (you can use any kind of milk you choose)
• 1/2 cup caramel topping (store bought or homemade)
• 1 Tbsp pure vanilla extract

Directions

• Open the can of sweetened condensed milk and pour it in a heavy saucepan. 
• Pour in the milk and caramel topping.
• Stir and heat on stovetop over medium high heat.
• Don't bring to boil just keep stirring until everything is mixed together. Stir in Vanilla extract.
• Take off heat and pour into container.
• I used an old storebought creamer container that has been washed. Put in refrigerator and use like creamer.

Ingredients

• 1 (14oz can) sweetened condensed milk
• 2 cups almond milk (you can use any kind of milk you choose)
• 1 pump of vanilla syrup (I used Torani brand)
• 1 vanilla bean stripped 
• 1 Tbsp pure vanilla extract

Directions

• Open the can of sweetened condensed milk and pour it in a heavy saucepan. 
• Pour in the milk.
• Stir and heat on stovetop over medium high heat.
• Don't bring to boil just keep stirring until everything is mixed together. Stir in all vanillas.
• Take off heat and pour into container.
• I used an old storebought creamer container that has been washed. Put in refrigerator and use like creamer.

Ingredients

• 6 oz. almond milk or milk of choice
• 1 scoop vanilla protein powder
• ¼ cup Greek yogurt vanilla or plain
• 1 oz. Torani vanilla syrup
• 1-2 tsps instant coffee 
• ½ tsp pure vanilla extract

Directions

• Mix together in a blender on hi/ice blend and then switch to smoothie. 

Special Notes

I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.

1 serving

Nutrition Information
166 calories, 23 carbs, 4 fat, 15 protein, 216 sodium

Ingredients

• 6 oz. almond milk or milk of choice
• 1 scoop vanilla protein powder
• ¼ cup Greek yogurt vanilla or plain
• 1 Tbsp cherry gelatin dry mix
• 1 oz Torani Cherry syrup
• ½ cup Del Monte dark sweet cherries

Directions

• Mix together in a blender on hi/ice blend and then switch to smoothie. 

Special Notes

I stopped adding ice to my protein shakes because I purchased a Magic Bullet to do my shakes in. It didn't chop the ice into tiny pieces like the blender did. I like the Magic Bullet as it's much easier to clean and use than using my big blender all the time. With using the Magic Bullet, I increased the almond milk to 8oz to compensate for the ice that I'm not using now.1 serving

Nutrition Information
295 Calories, 46 carbs, 3 fat, 13 protein, 592 sodium