3 Fruit Salad

2 bananas

Pineapple – canned chunks or fresh, depending on price, availability, and time restraints

Grapes

Honey mustard salad dressing

 

Slice the bananas. Halve 1 cup of grapes.

Combine bananas, 1 cup of pineapple chunks, and grapes in a bowl. Add 3 Tbsp of honey mustard salad dressing and toss to coat. Cover and refrigerate until serving.

Advertisements

Chocolate Cookie Breakfast Cereal (Dinner for Two Week 15)

Breakfast: Chocolate Cookie Breakfast Cereal

Lunch: Cherry Coke Salad, Fruit Medley, Salad with French Salad Dressing, Papaya or Peach

Dinner: Mac and Cheese Tuna Casserole or Beef and Bean Skillet, Zucchini Pancakes, Egg Noodles, Green pepper or Leafy greens

Dessert: Bananas Foster Loaf Cake

French Salad Dressing

Combine 1/4 cup of vegetable oil, 2 Tbsp of vinegar, 3/4 tsp of salt, 1 minced garlic clove, and a dash of pepper in a jar with a tight-fitting lid. Shake well. Store in the refrigerator.

Mac and Cheese Tuna Casserole

Preheat oven to 350 degrees. Prepare a package of macaroni and cheese according to package directions. Stir in a can of cream of celery soup, a drained and flaked can of tuna, and 1/2 cup of milk. Pour into a greased baking dish. Sprinkle with 1 cup of shredded cheddar cheese and minced fresh parsley. Bake, uncovered, for 2o minutes.

Bananas Foster Loaf Cake                               Gluten-free, Dairy-free!

3 – 4 large bananas
¾ cup sugar
2 Tbsp unsalted butter or shortening, in 1 piece
1   large egg plus 1 large egg white
1 tsp pure vanilla extract
1   cup gluten-free all-purpose flour
1   tsp baking powder
1   tsp cinnamon
¼ tsp salt
½ cup canola oil or melted coconut oil (unflavored or virgin)

1. Position a rack in the center of the oven and preheat to 325°. Grease a loaf pan. Trim both ends off each of 3 bananas so the bananas will fit crosswise in the pan. Peel the ends and the long pieces and halve the long ones lengthwise. Transfer to a plate.
2. In a large, heavy skillet, bring ¼ cup sugar and 2 Tbsp of water to a boil, without stirring. Cook until the water evaporates and the mixture just starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the banana pieces cut side down and cook over low heat for 1 minute. Transfer the banana pieces to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. Transfer 1 cup of the banana ends (add more banana if necessary to equal 1 cup) to a medium bowl. Mash with the remaining ½ cup sugar. Beat in the egg, egg white and vanilla.
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil and whisk until blended. Scrape the batter over the bananas in the pan and bake 50-55 minutes. Let cool on a rack for 10 minutes and then invert onto a serving platter and let cool completely.

Chocolate Cookie Breakfast Cereal

  • 3/4 cup gluten-free corn flour
  • 1/2 cup gluten-free oat flour
  • 3 Tbsp cocoa powder
  • 1 cup warm water
  • 2 Tbsp coconut oil or butter, melted
  • 1/2 tsp vanilla
  • 1/4 cup natural peanut butter
  • 1/4 tsp Stevia
  • 1/4 tsp sea salt
  • Preheat oven to 375 degrees with the rack in the middle. Prepare a cookie sheet with parchment paper. Spray the pan first with some cooking spray so the paper sticks to it. Mix the dry ingredients together in a medium bowl. Mix peanut butter with warm butter or coconut oil until there are no lumps. Stir in water. Combine wet and dry ingredients and stir until well combined.
  • Spread the batter as thin as possible on the cookie sheet with a spatula. About 1/8″ is good. Try to keep the same thickness throughout the batter. Bake for about 22-25 minutes. Leave oven on and remove baking pan. Carefully place on a cutting board (be sure parchment is removed too, it can go back in the pan for the next step.) Cut strips of dough with a pizza cutter or serrated knife, then cut into squares. 1/2 inch is a good size that fits well on a spoon.
  • Arrange cereal squares back on sheet pan in a single layer. Put back in the oven and bake for another 3-5 minutes per side, flipping once. Be sure to watch they do not burn. Your cookie cereal will crisp up more as it cools. Store at room temperature in an airtight container.

Egg Noodles

Beat 1 egg, plus 3 yolks until light and fluffy in a mixing bowl. Add 3 Tbsp of cold water and 1 tsp of salt. Mix well. Stir in 2 cups of all-purpose flour. Turn onto a floured surface. Knead until smooth. Divide into thirds.

Roll out each portion to 1/8 inch thickness. Cut noodles to desired width. Cook immediately in boiling salted water or chicken broth for 7-9 minutes. Drain. Sprinkle with chopped fresh parsley.

Zucchini Pancakes

Shred 2 zucchinis and lightly beat 1 egg. Combine zucchini, egg, 2 Tbsp of biscuit/baking mix, and 3 Tbsp grated Parmesan cheese in a bowl. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Drop batter by 1/4 cupfuls and flatten. Fry until golden brown. Turn and cook the other side.

Fruit Medley

Combine a can of peach or apricot pie filling, 2 drained cans of fruit cocktail, a drained can of pineapple chunks, and a drained can of mandarin oranges in a large bowl. Cover and refrigerate. Stir in a few slices of banana to each serving just before eating.

Cherry Coke Salad

Drain a can of crushed pineapple, but reserve juice. Set fruit aside. Bring pineapple juice and 1/2 cup water to a boil in a pot. Add 2 packages of cherry gelatin. Stir until dissolved. Stir in a can of cherry pie filling and 3/4 cup of cola. Pour into a serving bowl. Refrigerate until slightly thickened. Fold in reserved pineapple. Refrigerate until firm.

Bean and Beef Skillet                              I usually double the batch and use half as a dip for tortilla chips as a late night snack

Cook 1 lb of ground beef and a chopped onion over medium heat in a large skillet. Drain. Stir in a can of baked beans and 1/4 cup of ketchup. Heat through. Sprinkle with 1 cup of shredded cheddar cheese. Cover and cook on low until cheese is melted.

SHOPPING LIST:

Cheddar cheese (12 oz)

Parmesan cheese

Eggs

2 onions

2 zucchinis

3 green peppers

Leafy greens

Parsley

Bananas

Papaya

6 peaches

2 lb ground beef

Can of tuna (6 oz)

2 cans of baked beans (28 oz)

Can of condensed cream of celery soup (11 oz)

1 can of crushed pineapple, 1 can of pineapple chunks

2 cans of pie fillings – one cherry and one peach or apricot (21 oz each)

2 cans of fruit cocktail

Can of mandarin oranges

2 pkgs of cherry gelatin

Tortilla chips

Can of cola

Biscuit/baking mix

Gluten-free oat flour

Cocoa powder

Fine sea salt

Natural peanut butter

Gluten-free all-purpose flour

Pkg of macaroni and cheese

[Also needed: ketchup, vegetable oil, salt, all-purpose flour, butter, vanilla extract, sugar, baking powder, cinnamon, canola oil, coconut oil, milk, vinegar, garlic, pepper]

Fruit Galore! (Dinner for 2 Week 6)

Lunch: Sunshine Salad or Fruit Salad with Maple Cream Fruit Topping; Pear or Date; Roasted Mixed Nuts

Dinner: Turkey Broccoli Hollandaise or Fisherman’s Specialty; Black Salsify or Eggplant; Mock Champagne Punch

Maple Cream Fruit Topping

Combine 1 Tbsp of all-purpose flour, 3/4 cup of maple syrup, and 1 egg in a pot until smooth. Ad 1 Tbsp of butter. Bring to a boil. Boil and stir for 2 minutes. Cover and refrigerate until completely cooled. Whip 1 cup of heavy whipping cream. Fold whipped cream into flour-maple syrup-egg-butter mixture.

Spoon on top of fruit salad or sliced melons.

Fruit Salad Suggestion: Sliced strawberries, bananas, kiwis, cubed honeydew melon, and squeeze a lime on top of everything to keep fruit tasting fresh and to prevent browning in the fridge.

Sunshine Salad

Drain a can of pineapple tidbits and a can of mandarin oranges, but reserve the liquid. Combine a package of instant lemon pudding with reserved fruit juices in a large bowl. Fold in pineapple, oranges, and 1 cup of quartered strawberries. Chill for at least 2 hours. Add a few slices of banana to each serving just before eating.

Turkey Broccoli Hollandaise

Cook and cube two turkey or chicken breasts or use leftover cooked chicken or turkey from a previous dinner. You will need approximately two cups worth.

Preheat oven to 325 degrees. Place 1 inch of water and 1 cup of fresh broccoli florets in a saucepan. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes. Meanwhile, prepare a package of stuffing mix and an envelope of hollandaise sauce mix according to package directions.

Spoon stuffing into a greased baking dish. Top with 2 cups of cooked chicken or turkey. Drain broccoli. Arrange over turkey/chicken. Spoon sauce over the top. Sprinkle with a can of french-fried onions. Bake, uncovered, for 25-30 minutes.

Fisherman’s Specialty

Crush 30 crackers into a pie dish or shallow bowl. Beat 2 eggs and a tsp of lemon-pepper seasoning in another shallow bowl. Dip 6 bluegill, crappie, or perch fillets in egg mixture, then coat with cracker crumbs. Sprinkle with another tsp of lemon-pepper seasoning.

Heat 1/4 inch of vegetable oil in a skillet. Fry fillets for 3-4 minutes on each side.

Roasted Mixed Nuts

Preheat oven to 300 degrees. Combine 1 lb of mixed nuts 1/4 cup of maple syrup in a bowl. Mix well. Sprinkle with 2 Tbsp of brown sugar and an envelope of ranch salad dressing mix. Stir gently to coat.

Spread in a greased baking pan. Bake for 20-25 minutes. Cool. Store in an airtight container.

Mock Champagne Punch

Combine equal parts of white grape juice and ginger ale in a punch bowl or individual glasses. Garnish with strawberries and raspberries.

SHOPPING LIST:

Heavy whipping cream

Eggs

Broccoli florets

6 black salsify roots

Eggplant

2 bunches of bananas

2-3 flats of strawberries

2 flats of raspberries

Honeydew melon

Lime

3 kiwis

6 pears

6 dates (If you don’t like to eat them on their own, chop them up and add to green salads)

6 bluegill, perch, or crappie fillets (2-3 oz each)

Chicken or turkey (use leftovers, breasts, deli, whatever works, but you will need roughly 2 cups worth)

1 lb mixed nuts

Saltine crackers

Can of french-fried onions

Can of pineapple tidbits (20 oz)

Can of mandarin oranges (11 oz)

Package of instant lemon pudding

Package of stuffing mix (6 oz)

Hollandaise sauce mix

Ranch salad dressing mix

Lemon-pepper seasoning

Ground cloves

White grape juice

Ginger ale

Maple syrup

All-purpose flour

[Also needed: brown sugar, vegetable oil, butter]

Chuck Wagon Dinners (Dinner for Two Week 4)

Breakfast: Smoothie

Lunch: Burger or Chili Baked Potato, Cheese Wedges, bananas or strawberries

Dinner: Chicken Cordon Bleu or Cube Steak; rice or baked potato; mixed vegetables

Chuck Wagon Burgers

Preheat oven to 375 degrees. Combine 2 lbs of ground beef, an envelope of onion soup mix, and 1/2 cup of water in a bowl. Mix well. Shape into 8 3/4 inch patties. Grill, uncovered, or broil 4 inches from the heat for 5-6 minutes on each side.

Meanwhile, take apart a tube of large refrigerated biscuits on an ungreased baking sheet. Sprinkle with an 1/8 tsp of seasoning salt. Bake for 12-14 minutes. Split. Top each biscuit with a hamburger.

5-Can Chili Topping

Combine a can of chili with beans, a drained can of mixed vegetables, a drained can of whole kernel corn, a can of diced tomatoes, and a can of green chilies in a pot. Heat through.

Baked Potatoes (4 Methods – Pick the one that works best for your schedule!)

Rub potatoes with olive oil, sprinkle with salt and pepper, and prick them with the tines of a fork.

  1. The original method for (crispy skins): Preheat oven to 425 degrees. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  2. The traditional method (soft skins): Preheat oven to 435 degrees. Wrap potatoes in tin foil. Lay potatoes directly on the rack or place on a baking sheet. Bake for 45-60 minutes.
  3. The quickest method (soft skins): Place potatoes in a glass dish and microwave for 5 minutes. Turn over and microwave another 3-5 minutes.
  4. The working-girl method (soft skins): Wrap potatoes in tin foil and place in slow cooker. Cook on low for low for 8-10 hours.

Top with chili, sour cream, chives or green onions, cooked and crumbled bacon, and cheddar cheese.

Broiled Chicken Cordon Bleu

Place 4 chicken breasts on the rack of a broiler pan. Broil 4 inches from the heat for 3 minutes. Turn and broil 3 minutes on the other side. Brush with 1/4 cup of melted butter. Continue turning and basting about 4 minutes.

Place a slice of deli meat on each chicken breast. Broil for 1-2 minutes. Spread 1 Tbsp of honey mustard dressing over each. Top with a slice of deli cheese. Broil for 30 seconds.

Note: You can do them all the same if you want, as in all with ham and Swiss, for example. I like to make them all different so it feels like a different meal when we reheat leftovers the next day. Plus, I prefer stronger flavored cheeses, like sharp cheddar and Monterey Jack, while my boyfriend prefers milder ones, like mozzarella and Swiss. With a variety to choose from, it kind of feels like we went out for dinner at a restaurant!

Seasoned Cube Steaks

Combine 1 cup of soy sauce, 1 tsp of dried minced garlic, and 1 tsp of dried minced onion in a large Ziplock bag. Add 4 cube steaks. Seal bag and turn to coat. Refrigerate for 30-45 minutes, turning once.

Drain and discard marinade. Place steaks on a greased broiler pan. Broil 4 inches from the heat for about 4 minutes on each side. Serve with mixed vegetables and rice or baked potatoes.

Cheese Wedges

Cut a package of extra sharp cheddar cheese into 1/2 inch slices. Cut each slice in half diagonally. Combine 1/3 cup of seasoned dry bread crumbs and 1/2 tsp of crushed red pepper flakes in a shallow bowl. [Note: You can omit crushed red pepper flakes if you don’t like spice.] Beat an egg in another bowl. Dip cheese triangles into egg, then in crumb mixture.

Place on a greased baking sheet. Broil 4 inches from the heat for 2-3 minutes. Serve cheese wedges warm with pizza sauce for sipping.

Strawberry Banana Shakes

Place 2 Tbsp of milk, 1/2 cup of strawberry ice cream,  and 1/2 firm banana (sliced) in a blender. Cover and process until smooth. Pour into glasses. Garnish with whipped cream and a strawberry, if desired.

SHOPPING LIST:

Extra sharp cheddar cheese (9 oz)

4 thin slices of deli cheese (I got one Swiss, one mozzarella, one Monterey Jack, and one cheddar)

Whipped cream

Sour cream

Eggs

Tube of large refrigerated biscuits

Bananas

Strawberries

Chives or green onions

Potatoes (about 20)

4 cube steaks (1 1/4 lbs)

2 lb ground beef

4 boneless skinless chicken breast halves

4 thin slices of deli cold cuts (I got 2 ham and 2 turkey)

Bacon

Strawberry ice cream

Can of pizza sauce

Can of chili with beans

2 cans of mixed vegetables

Can of whole kernel corn

Can of diced tomatoes

Can of green chilies

Soy sauce

Honey mustard salad dressing

Rice

Envelope of onion soup mix

Crushed red pepper flakes

Dried minced garlic

Dried minced onion

Seasoning salt

[Also needed: Seasoned bread crumbs, Milk, Butter]

Week 50

Shopping List:

Caramel ice cream topping

Chocolate ice cream

Malted milk powder

Pecans

Baker’s chocolate

Unbaked deep-dish pastry shell

6 tomatoes

Bacon

4 oz cheddar cheese

Mayonnaise

Blackberries

Bananas

Greek yogurt

Eggs

Walnuts

[Buy a 1/2 L of milk this week. Also needed: whole wheat flour, baking soda, salt, coconut oil, agave syrup or maple syrup, vanilla]

 

Breakfast: Doughnut and scrambled eggs

Lunch: Greek yogurt with blackberries and banana and 1/2 a sliced tomato drizzled with olive oil and balsamic vinegar and sprinkled with sea salt and pepper

Dinner: Tomato pie

Dessert: Chocolate malt

 

Banana Bread Doughnuts

Preheat oven to 325 degrees. Lightly coat the doughnut pan with cooking spray and set aside. Note: If you don’t have a doughnut pan, you can either make these “doughnut muffins,” or pour the batter into a bundt pan for one giant doughnut! 

In a large bowl, whisk together 1 cup of whole wheat flour, 1/2 tsp of baking soda, and 1/4 tsp of salt. Set aside.

In a medium bowl, combine 2 Tbsp of coconut oil, 2 ripe mashed bananas, 1/4 cup of agave or maple syrup, 1/2 cup of Greek yogurt, 1 lightly beaten egg, and 1 tsp of vanilla, and whisk until smooth.

Add the wet mixture to the dry mixture, and stir until just combined.

Now it’s time to fill the pan: Pour the batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into the prepared doughnut pan, making sure each indentation is about 3/4 full.

Top with 1/2 cup of chopped walnuts pieces, and lightly press them into the batter.

Bake for 14-16 minutes. Remove from the oven and cool in the pan for a few minutes, then carefully turn out into a wire rack and cool fully. (Note: Baking time will vary if using a different type of pan. Cook until golden and spring back when touched.)

 

Tomato Bacon Pie                                                 (This is one of my favorite recipes!)

Preheat oven to 350 degrees. Bake a deep-dish pastry shell according to package directions. Cool. Slice 3 tomatoes into 1/4 inch slices. Place tomatoes in the crust. Cook and crumble 10 strips of bacon. Sprinkle on tomatoes. Combine 1 cup of shredded cheddar cheese and 1 cup of mayonnaise in a bowl. Spoon over bacon in the center of the pie, leaving 1 inch around the edge.

Bake for 30-40 minutes. You may want to cover the edges with foil to prevent overbrowning.

 

Chocolate Malts

Combine 3/4 cup of milk, 1/2 cup of caramel ice cream topping, 2 cups of chocolate ice cream, 3 Tbsp of malted milk powder, and 2 Tbsp of chopped pecans in a blender. Cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate, if desired.

Week 35

Shopping List:

Cream cheese

Chocolate syrup

Jar of marshmallow creme

Couple apples

Pint of strawberries

Bananas

Pkg of stuffing mix (6 oz)

2 1/2 cups of cubed deli turkey (You can use leftover turkey instead if you can get a hold of some)

Frozen cut green beeans

Jar of turkey gravy

Cantaloupe

Orange Juice

Fresh mint

3 mangoes

Onion (small)

[Also needed: pepper. lime juice, cinnamon]

 

Breakfast: Muffin

Lunch: Soup, 1/2 a mango, apple/banana/strawberries with fruit dip, and a glass of orange juice

Dinner: Turkey casserole

 

Chilled Cantaloupe Soup

Peel, seed, and cube a cantaloupe. Place cantaloupe and 1/2 cup of orange juice in a blender or food processor. Cover and process until smooth. Transfer to a large bowl. Stir in 1 Tbsp of lime juice, 1/2 tsp of cinnamon, and 1 1/2 cups of orange juice. Cover and refrigerate for at least 1 hour. Garnish with fresh mint leaves.

 

Thanksgiving in May

Preheat oven to 350 degrees. Prepare a 6 oz package of stuffing mix according to package directions. Transfer to a greased baking dish. Top with 2 1/2 cups of cubed deli turkey, 2 cups of cut green beans, a 12 oz jar of turkey gravy, a chopped onion, and pepper to taste. Cover and bake for 30-35 minutes.

 

Chocolate Cream Fruit Dip

Beat a package of softened cream cheese and 1/4 cup of chocolate syrup in a small mixing bowl. Fold in a 7 oz jar of marshmallow creme. Cover and refrigerate until you’re ready to eat it. Eat with apple wedges, fresh strawberries, and banana chunks.

Week 15

Shopping List:

Unflavored gelatin

Boneless pork shoulder roast (3-4 lbs)

Liquid Smoke [optional, but HIGHLY recommended]

Bananas

Chicken broth (at least 5 cups worth)

4-5 carrots

Spinach

Pkg of refrigerated cheese tortellini

Yellow summer squash

3-4 guavas

Cabbage

All-purpose flour

2 apples

Nutmeg

6 packets of Stevia (or seriously, steal them from a coffee shop)

[Buy a 1L of milk this week. You’ll also need to buy Nesquik if you don’t normally have it on hand. It’s one of those things I always have in my cupboard for making chocolate milk. Also needed this week: sugar, soy sauce]

 

Breakfast: Oatmeal

Lunch: Soup and a guava or banana

Dinner: Pork roast, cabbage, and potatoes

Dessert: Chocolate quivers

 

Chocolate Quivers                           (Needs to be made 6 hours ahead of time)

Dissolve 2 envelopes of unflavored gelatin in a bowl with 1 cup of milk. Combine 1/2 cup of instant chocolate drink mix, 1/4 cup of sugar and 1 cup of milk in a small pot over medium-high heat. Bring to a boil, stirring until chocolate and sugar are dissolved. Add to the gelatin mixture and mix well.

Pour into a square pan. Cool at room temperature for 30 minutes. Cover and refrigerate until firm. This will take about 5 hours. Do not freeze). Cut with a knife or cookie cutter.

 

Hawaiian Pork Roast                                           (This recipe must be started 13 hours before consumption)

Trim a 3-4 lb boneless pork shoulder roast and place on a big piece of heavy-duty foil. Sprinkle with 4 tsp of Liquid Smoke (if desired) and 4 tsp of soy sauce. Wash two unpeeled bananas and place at the base of each side of roast. Pull sides of foil up around meat and add 1/2 cup of water. Seal foil tightly and wrap again with another large piece of foil. Place in a shallow baking pan and refrigerate for 8 hours, turning several times.

Preheat oven to 400 degrees. Place foil-wrapped meat in a roasting pan. Bake for 1 hour. Reduce heat to 325 degrees. Continue baking for 3 1/2 hours. Drain and discard bananas and liquid. Shred meat with a fork.

 

Tortellini Soup

Combine 5 cups of chicken broth, 3 1/2 cups of shredded carrots, and 1 cup of chopped yellow summer squash in a large pot and bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes. Stir in 3 cups of torn fresh spinach and 1 package of refrigerated cheese tortellini. Cover and cook for 5 minutes.

Week 9

Shopping List:

Orange juice

Vanilla yogurt

Bananas

Fresh or frozen blackberries

Onion

Worcestershire sauce

Boneless rump roast (4-5 lbs)

Bay leaves

1 lb ground beef

46 oz can of V8 juice

Envelope of onion soup mix

Pkg of beef ramen noodles

16 oz pkg of frozen mixed vegetables

Celery

Dates (I usually get a container of dried ones and add them to salads quite often)

[I always used coarsely ground pepper for everything. If you’ve been using finely ground, you’ll have to get the coarser stuff for the roast beef recipe]

 

Breakfast: Smoothie

Lunch: Soup, a couple dates, a banana, and a glass of orange juice

Dinner: Roast beef, potatoes, and celery

 

Beef Noodle Soup

Cook beef over medium heat in a large pot until no longer pink. Drain. Stir in V8 juice, onion soup mix, contents of ramen noodle SEASONING PACKET (hold off on the noodles for now), and frozen mixed vegetables.

Bring to a boil. Reduce heat and simmer, uncovered, for 6 minutes. Return to a boil and stir in the noodles. Cook for 3 minutes.

 

Supreme Roast Beef

Preheat oven to 325 degrees. Slice onion into rings and place in a greased shallow roasting pan. Rub 2 Tbsp of Worcestershire sauce and 4-5 tsp of coarsely ground pepper over the roast. Place over the onion and top with bay leaves.

Cover and bake for 1 3/4 to 2 1/4 hours. Discard bay leaves. Let stand for 10-15 minutes before carving. Thicken pan juices with flour to make gravy if you want.

 

Blackberry Banana Smoothie

Cut two bananas into quarters and freeze them. Combine 1/2 cup of orange juice, a big dollop of vanilla yogurt, 1/2 a banana (2 quarter-chunks), and some blackberries (like 3 or 4) in a blender. Cover and process until blended. Drink right away.