Does anyone have a good blender soup recipe? I just bought a magic bullet and want to try as many soups as I can. Also I'm looking for a vegetable juice recipe that tastes like v8. blender recipes
Does anyone know any good smoothie recipes for a blender?
I just got a blender a few days ago.
I have never had one before so I'm wondering what kinds of smoothies I can make. My mom tried putting watermelon and then when it didn't chop (mush) my sister added some milk. It tasted nasty!!! After that, I tried putting a bunch of grapes by itself and that tasted bad too. Is there any simple recipes I can use like...
Strawberry+Milk or Banana+Mango (I'm making this up)
And can you include if I should add ice to make it taste better? Thanks!!! blender recipes
I'm using tuna because it has an amazing protein per calory ratio and i can get it pretty cheap, however i cant stand eating it day after day. Is there a recipe out there using a blender that can make the taste atleast acceptable and at the same time it must be low in calory and and fat?
i have a big container of regular coffee and i thought i could make dessert recipes with it it needs to be simple we don't drink regular coffee in my house so blender recipes are fine too thank u
How to make diet shakes quickly and easily is mostly the common question and been widely searched by those who are aiming to lose weight or maintain weight. Weight loss is not just a quest for those who are health conscious but also those who want to maintain beautiful body. Rigid Physical Exercise, diet pills and even abstaining to eat high calorie foods are not the only popular means to lose weight but even diet shakes are also the trend lately. Some people would only take diet shakes as a breakfast meal. It is believe that it can give you the same calorie needed to go on in the morning before the next meal. It is the best option to stay healthy and away from any illnesses than skipping breakfast.
However, there are those who go on a diet that opt to get diet shakes as substitute to their regular breakfast meal or desserts but do not like the hassles and the time that it takes to prepare it. This pushes them in constant search for ways to prepare diet shakes in quick and easy steps. There are even many who have been purchasing from one blender to the other. But note that it is not just the blender that is considered. One blender machine at home is already enough, as long as it does the job to mix together the ingredients perfectly and in just milliseconds, you do not need to buy a new one. The basic thing to do is to list all low carb ingredients for shakes. This can save you time. Have it available in your cupboard or refrigerator for quick and easy access. There are many ingredients that you can find in the market. But having all assorted base ingredients in a week is not convenient for you, Stick to a base ingredient like whey protein for a week before changing to a new base ingredient like nonfat milk. This can go a long way as you make varieties of flavors so that diet shakes will not be a boring. The secret to it is the flavors. You can put in any of these for flavors of the day: berries, pineapple juice, banana, oatmeal, bran flakes, shredded nuts, spoonful of coffee, plum, lemon juice, spoonful of peanut butter, apple and more. That enumeration alone can go for more than a week diet plan. Choosing any of those for a variety and to suit your taste buds can make your diet shake not only exciting but quick and easy. Most importantly it only adds less calories that you need. There are also many quick recipes for diet shakes that you can experiment or even search in the internet. The worldwide web can give you many arrays of these kinds of recipes. People who are on the go and are into weight loss program and diet practices will enjoy with this diet shake plan. I wish you the best of luck in your search to losing weight!
Janet Sommers
Learn about how to make apple, carrot, and celery juices from our expert for your own health benefits in this free how-to video on making low glycemic shakes and juices. Expert: Rebecca Robinson Bio: Rebecca Robinson is a Health and Wellness Consultant in the Tampa Bay area. Filmmaker: Christopher Rokosz
Rich, smoky trout in little tomato "cups" makes a festive, easy-to-eat combination. You can use both red and yellow cherry tomatoes, if desired.
¼ pound smoked trout (remove skin if necessary)
2 tablespoons reduced-fat sour cream
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
Freshly ground black pepper
30 large cherry tomatoes (1 pint)
Chopped fresh chives for garnish (optional)
Place trout in a medium bowl and break up into small pieces with a fork. Add sour cream, lemon juice, and chives; stir to combine. Season generously with pepper.
Using a serrated knife, cut ⅛ inch off the stem end of each tomato and a tiny bit off the bottom so the tomatoes will stand. Remove the seeds using a small melon baller. Fill each hollow tomato with a generous ½ teaspoon of the trout salad. Sprink Donald Trump: "Our leaders are stupid..."
le each with a few chives, if using, and serve.
Makes 10 (3-piece) servings
Nutrition at a Glance
Per serving: 40 calories, 2 g fat, 0.5 g saturated fat, 3 g protein, 3 g carbohydrate, 0 g fiber, 75 mg sodium
Make-Ahead: Trout salad can be made up to 1 day in advance; refrigerate in a covered container and bring to room temperature before using. Tomatoes can be hollowed out up to 1 hour before the party; cover with plastic wrap but do not refrigerate. Fill shortly before serving.
Lemon and orange liven up these garlicky shrimp, made spicy with a bit of red pepper flakes. Add more pepper flakes to your liking or sprinkle the marinade mixture with a few drops of hot sauce or pepper oil, if you dare! This recipe becomes Phase 1 if you use lime zest and juice instead of that of an orange.
1 lemon
1 navel orange
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon freshly ground black pepper
⅛ teaspoon red pepper flakes
30 medium shrimp, peeled and deveined
Salt
Cut the zest from the whole lemon, then peel and chop half of the fruit. Cut the zest from half of the orange, then peel and chop half of the fruit. Place lemon and orange zests and chopped fruits in a medium bowl. Add oil, garlic, black pepper, and pepper flakes; stir to combine. Add shrimp and toss to coat well. Cover and marinate for 30 minutes at room temperature or overnight in the refrigerator.
Heat a grill or grill pan over medium-high heat. Remove shrimp from marinade, allowing bits of citrus to stick. Discard marinade. Season shrimp lightly with salt; grill until shrimp is opaque and cooked through, about 3 minutes per side. Squeeze a little fresh lemon or orange juice (or a combination of both) from the remaining fruit halves over the shrimp just before serving. Serve warm or at room temperature.
Makes 10 (3-piece) servings
Nutrition at a Glance
Per serving: 60 calories, 4.5 g fat, 0.5 g saturated fat, 4 g protein, 2 g carbohydrate, 0 g fiber, 25 mg sodium
Make-Ahead: Shrimp can be marinated up to 1 day in advance and grilled up to 6 hours ahead. Refrigerate grilled shrimp until ready to use; bring to room temperature before serving.
A throwback to the past, this egg style is still as devilishly delicious today as it was in the 1950s and 1960s, when the special plates the little mouthfuls were served on were as much the rage as the eggs themselves. We freshen up the classic recipe with a few modern additions, like tangy capers, roasted peppers, and fresh chopped chives. Boiling the eggs for a short time and then letting them sit gives the yolks a beautiful yellow color.
10 large eggs
¼ cup mayonnaise
¼ cup finely chopped roasted red peppers (from a jar)
2 tablespoons reduced-fat sour cream
2 tablespoons capers, rinsed and roughly chopped
2 tablespoons finely chopped fresh chives
2 teaspoons grainy Dijon mustard
⅛ teaspoon salt
Freshly ground black pepper
Paprika
Place eggs in a large saucepan with cold water to cover. Partially cover pan and bring water to a full boil. Reduce heat to low, cover completely, and simmer for 5 minutes. Remove from heat and let stand, covered, for 20 minutes.
Drain eggs in a colander and then run cold water over the eggs to cool. Place eggs in the refrigerator to cool completely, about 1 hour.
When cool, peel eggs and halve lengthwise. Carefully remove yolks from eggs and place in a medium bowl. Add mayonnaise, red peppers, sour cream, capers, chives, mustard, salt, and black pepper to taste; mash with a fork until well combined. Spoon 1 tablespoon of the yolk mixture into each egg white half. Sprinkle with paprika and serve.
Makes 20 egg halves
Nutrition at a Glance
Per half: 60 calories, 4.5 g fat, 1 g saturated fat, 3 g protein, 1 g carbohydrate, 0 g fiber, 110 mg sodium
Make-Ahead: Eggs can be hard-boiled up to 2 days in advance, peeled, and stored in an airtight container in the refrigerator. You can fill eggs up to 2 hours before the party; carefully cover and chill until ready to serve. Garnish with paprika just before serving.
This lovely party favorite can be chilled in a decorative mold for extra flair. If you serve the mousse with crackers, it becomes a Phase 2 recipe.
1 cup nonfat or low-fat plain yogurt
½ cup cold water
1 envelope unflavored gelatin
1 (15-ounce) can pink salmon, drained
⅔ cup reduced-fat sour cream
1 (6-ounce) jar prepared horseradish, drained and squeezed dry (about ¼ cup)
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill or ½ teaspoon dried dill, crumbled
1 tablespoon Worcestershire sauce
½ teaspoon paprika
Chopped dill for garnish (optional)
60 cucumber slices or low-sodium whole-grain crackers
Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes.
Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.
Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight. Just before serving, run a thin knife around edges of pan and invert mousse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.
Makes 20 (3-tablespoon) servings
Nutrition at a Glance
Per serving (with 3 cucumber slices): 50 calories, 2.5 g fat, 1 g saturated fat, 5 g protein, 2 g carbohydrate, 0 g fiber, 150 mg sodium
Per serving (with 3 crackers): 110 calories, 5 g fat, 1 g saturated fat, 7 g protein, 11 g carbohydrate, 2 g fiber, 170 mg sodium
Make-Ahead: Mousse can be made up to 1 day ahead. Keep chilled in mold, covered with plastic wrap, until ready to serve.
These delectable nibbles will remind guests of the fried zucchini or stuffed zucchini blossoms often found at Italian feasts. Roasted, they are more healthful and every bit as good.
2 medium zucchini (about 1 pound)
1 tablespoon extra-virgin olive oil
¼ teaspoon dried thyme
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
Pinch of red pepper flakes
⅓ cup freshly grated Parmesan cheese
Heat oven to 450°F. Line a baking sheet with parchment paper or foil.
Cut zucchini lengthwise into quarters, then cut into 2-inch-long sticks. Combine zucchini, oil, thyme, salt, black pepper, and pepper flakes in a medium bowl, and toss to coat. Transfer zucchini sticks to baking sheet, with a flesh side facing down. Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.
Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.
Makes 10 (3-piece) servings
Nutrition at a Glance
Per serving: 35 calories, 2.5 g fat, 0.5 g saturated fat, 2 g protein, 2 g carbohydrate, 0 g fiber, 70 mg sodium
Make-Ahead: Zucchini can be cut up to 1 day ahead and refrigerated in a covered container until ready to use.
The sturdy texture of sweet potatoes makes them perfect for roasting and using as colorful orange "cups" for tasty fillings like this one, made with feta, garlic, and chives.
Heat oven to 450°F. Line a baking sheet with parchment paper or foil.
Cut potatoes into 30 (¾-inch-thick) rounds. With a melon baller, carefully scoop a pocket into each potato piece, being careful not to scoop through bottoms; discard scooped-out portion.
Combine potato pieces, 1 tablespoon of the oil, and garlic in a large bowl; toss to coat. Spread potatoes out on the baking sheet, scooped-out side up, and roast until potatoes are just tender and edges are starting to brown, 18 to 20 minutes.
Meanwhile, mash feta, chives, and remaining 1 teaspoon oil together in a small bowl. Season with pepper to taste.
Remove potatoes from oven and fill each pocket with a heaping ½ teaspoon cheese mixture. Return to oven and bake until heated through, about 5 minutes. Serve warm.
Makes 10 (3-piece) servings
Nutrition at a Glance
Per serving: 80 calories, 2.5 g fat, 1 g saturated fat, 3 g protein, 11 g carbohydrate, 2 g fiber, 150 mg sodium
Make-Ahead: Cheese mixture can be prepared up to 1 day ahead; refrigerate in a covered container until ready to use. Sweet potatoes can be roasted (without cheese mixture) up to 8 hours before the party; cover and leave at room temperature. Fill with cheese mixture and warm through just before serving.
Toasted sesame seeds add extra crunch and a tasty surprise to this easy-to-eat dessert. Look for large strawberries with stems for the nicest presentation.
⅓ cup walnut pieces, finely chopped
2 tablespoons sesame seeds
3 ounces bittersweet chocolate
2 tablespoons fat-free half-and-half
20 large strawberries with stems (about 2 pints), rinsed and dried
Heat oven to 275°F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 10 minutes.
While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan back and forth, until seeds are golden, about 5 minutes. Allow nuts and seeds to cool, then mix together in a shallow bowl.
Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.
Line a baking pan with wax paper.
Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes, and serve.
Makes 10 (2-piece) servings
Nutrition at a Glance
Per serving: 90 calories, 7 g fat, 2 g saturated fat, 2 g protein, 8 g carbohydrate, 2 g fiber, 0 mg sodium
Make-Ahead: Walnuts and sesame seeds can be toasted up to 3 days ahead. Strawberries can be dipped up to 8 hours ahead. Carefully cover berries and refrigerate; do not freeze.
A classic Italian favorite, cannoli gets a light update here that's as sweet as ever. You can find prebaked mini whole-wheat phyllo shells in the refrigerator section of most supermarkets.
2 cups part-skim ricotta cheese
¼ cup granular sugar substitute
4 ounces bittersweet chocolate, finely chopped
Pinch of ground cinnamon
1 teaspoon vanilla extract
2 boxes mini whole-wheat phyllo shells (15 shells each)
¼ cup finely chopped unsalted pistachio nuts
Stir together ricotta, sugar substitute, chocolate, cinnamon, and vanilla in a medium bowl until well combined. Chill, covered, until ready to prepare tartlets.
No more than 2 hours before serving, fill mini phyllo shells with about 1 tablespoon ricotta filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.
Makes 30 tartlets
Nutrition at a Glance
Per tartlet: 70 calories, 4.5 g fat, 1.5 g saturated fat, 3 g protein, 5 g carbohydrate, 0 g fiber, 30 mg sodium
Make-Ahead: The ricotta filling can be made up to 1 day in advance and refrigerated in a covered container. Tartlets can be filled up to 2 hours ahead of serving and refrigerated, lightly covered, until ready to serve.
Nutrition at a Glance
Per drink: 60 calories, 4.5 g fat, 0.5 g saturated fat, 4 g protein, 2 g carbohydrate, 0 g fiber, 25 mg sodium
Make-Ahead: Raspberry-ginger drink base can be made up to 1 day ahead and refrigerated in a covered container until ready to use. Add seltzer water to drinks individually, just before serving.
