Chocolate Banana Bullet Smoothie

For Christmas my mom made the best impulse present purchase ever! She got me a bullet. I think her first inclination involved making baby food for my daughter. Now I'm using it to make breakfasts and any chocolate cravings. I also prefer to drink Silk milk. It is a soy milk and I also started drinking chocolate silk milk. I saw a recipe on the side of the Silk soy milk carton that said I should freeze a sliced banana and then blend it with 1 cup of chocolate silk milk and 1 TBSP of honey. I used this recipe for my inspiration for a chocolaty delicious evening snack.

Chocolate Banana Bullet Smoothie
Servings: 2
Time: 5 minutes

Ingredients
2 cups Light Chocolate Silk Milk
1 medium banana, sliced and frozen

Instructions

1. Add Silk Milk and Bananas to your blending device.
2. Blend full blast until mixed together and smooth.
3. Enjoy!

Italian Sausage Fettuccine with Mozzarella, Basil, and Sun Dried Tomato Sauce

Italian Sausage Fettuccine with Mozzarella, Basil, and Sun Dried Tomato Sauce

Servings: 4

Time: 30-45 minutes

Ingredients:

4 frozen Italian sausages (preferred kind)

4 wedges laughing cow Sun-dried Tomatoes, Basil, and Mozzarella cheese

1 yellow onion, cut into small slices

1 can diced tomatoes with liquid

1 package of cooked garden fresh fettuccine

½ cup chicken broth

2 TBSP minced garlic

Instructions:

1.  Cook the fettuccine as directed and to the desired tenderness.
2.  Cut frozen sausages into angled pieces. Take the cases off after cutting if you want to.
3.  Cook the sausage pieces in a pot with the garlic.
4. While the sausage cooks, cut the onions into halved medium-thin strips. Then add to the pan with the sausage.
5. Let cook together until the unions are starting to turn translucent. Then add the can of diced tomatoes and chicken broth.
6. Make sure you drain your noodles and rinse them under cold water. Let sit while you finish what is in the pot.
7. Once the liquid in the pot is boiling, add four-5 wedges of Laughing Cow Sun-dried Tomatoes, Basil, and Mozzarella cheese. Mash and blend with a fork or spoon.
8. After you combined the cheese into a thin sauce, add the pasta to the pot and toss. Let simmer until the dish is fully combined.

Stuffed Cabage Rolls

I got this recipe from Liz's Cooking Blog. She was inspired by a recipe from "Sweet Tea in Texas as well as cabbage and onions from our CSA"

Ingredients:

• 12 Large Cabbage leaves
• 1 lb Ground Pork
• 1 Beaten Egg
• 1/4 C Milk
• 1/4 C finely chopped onion
• 1 Tsp Salt
• 1 Tsp pepper
• 1 Tsp paprika
• 1 Tsp cumin
• 1 C Cooked Brown Rice
• 1 8oz can of Tomato Sauce
• 1 Tbsp Brown Sugar
• 1 Tbsp Lemon Juice
• 1 Tbsp Worcestershire

Instructions:
1. Start by browning your ground turkey. Season your ground turkey as it browns with garlic salt & lemon pepper. When this is done, drain and set aside.

2. Start water boiling in a large pot for your cabbage. The easiest way that I’ve found to get the leaves off is to submerge the whole head of cabbage for a couple of minutes and pull it out, taking as many leaves off as you can easily. Submerge again until you can pull a few more off. You want to keep the leaves as in tact as possible. Do this until you have about 12 whole leaves.

3. In a large bowl, combine the ground turkey, egg, milk, onion, spices, & rice. Mix well. Take about 1/4 C of this mix and put into the center of a leaf. Fold in the sides, then fold up the bottom until it looks like a little burrito. Place them seam side down in the Crockpot until you have gone through your leaves or ran out of

4. In another bowl, combine the tomato sauce, brown sugar, lemon juice, & Worcestershire. Pour this over your little cabbage burritos and put the lid on the Crockpot. Cook these in the Crockpot on low for about 6 hours.