Chicken Kabob Pizza

Husband and I are a match made in pizza heaven. In high school he made his own dough and sauce from scratch and sold it to his classmates. During college, I spent summers working at the super-delicious Gourmet Pizza Shoppe. So home-made pizza is a dinner time favorite around here. If you have a baking stone it cooks the crust perfectly evenly, its awesome, I highly recommend them.

Last night we put together one of my favorites, the chicken kabob pizza. It's like BBQ chicken and a luau had a baby made of pizza. That makes sense, right?

Enjoy!

Chicken Kabob Pizza

1 batch of pizza dough
drizzle of olive oil
sprinkle of corn meal
1/2 cup-ish BBQ sauce, I use Sweet Baby Ray's
1 cup-ish Grilled chicken
half a green bell pepper, sliced thin
2/3 can of pineapple chunks
two thin sliced rings of red onion
1/3 of a tomato, sliced thin
bacon bits, to your hearts content
1 cup to 3 cups mozzarella cheese, depending on your cheesiness tolerance.

1. Preheat oven to 425, with the baking stone inside if you have one. Once hot, remove the stone from the oven, or prepare the cold cookie sheet. drizzle with olive oil and spread the oil evenly across the surface, sprinkle the surface evenly with a dusting of cornmeal. No need to go crazy with the cornmeal, you want just enough to help the pizza keep from sticking so that it will slide off easily later.

2. Stretch the dough to desired size and thickness and lay out on the baking surface. Spread the BBQ sauce evenly across the dough, top with remaining toppings. I recommend putting the cheese on last, because it holds the toppings on, and you have a lot going on here that could easily fall off if unconstrained.

3. Put the pizza in the oven, bake for 10 min, turn the pizza 180 degrees, bake for an additional 8-10 minutes, until the crust is done on the underside. I usually take a long knife or spatula to life up the edge of the pizza and check underneath.

Cake Batter Bites

How delicious do these look? Just looking at them makes me want to throw a party!

Cake Batter Truffle Bites

½ cup unsalted butter, softened
½ cup white sugar
1 ½ cups flour
1 cup yellow cake mix
1 teaspoon vanilla
1/8 teaspoon salt
3-4 Tablespoons milk
2 Tablespoons sprinkles

Truffle Coating:
16 ounces (8 squares) almond bark (or white candy melts)
4 Tablespoons yellow cake mix
sprinkles

1. Beat together butter and sugar using an electric mixer until combined. Blend in vanilla.  Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

2. While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. {Note: for smoother looking truffles, don't add cake mix to melted chocolate, just leave it by itself}

Chill cake batter truffles in the refrigerator until serving. Makes around 24-30 truffles.

Enjoy!

Fruit Salad

I accidentally made the best fruit salad ever. I needed an extra side to serve with Chicken Burgers and Cauliflower Poppers and I only had three kinds of fruit. The end result was magical.

Surprising Fruit Salad

1 punnet of fresh strawberries (aka one rectangular clear thing or two little green basket things)
2 fresh mangoes
1 large red grapefruit.
Splenda or something like it

1. Cut em up. Remove stems and skins and seeds and pith and such.
2. Toss them together.
3. Sprinkle with sugar substitute.
4.  Refrigerate for half an hour or so.

Cauliflower Poppers

I'm trying to eat more vegetables. Aren't we all? So here's my secret: I take vegetables, and diguise them as yummy delicious treats.

My latest favorite are Cauliflower Poppers - they are the culinary near equivalent of french fries... At least they provide me with a fix of ketchup dipped salty goodness, without starchy potatoes or deep frying.

Like so...

Cauliflower Poppers

1 head of cauliflower
1/2 Tbsp of olive oil... Or cooking spray... Or spray butter
salt to taste... I prefer sea salt

1. Preheat the oven to 400. Cut up the cauliflower into bit size pieces. Discard the stem.
2. In a bowl, toss the cauliflower in the olive oil and salt - lightly coat in spray butter or cooking spray - until it is evenly coated. Spread the coated cauliflower on a foil lined cookie sheet.
3. Bake for 45-60 minutes. Check every 15 minutes or so and give them a toss so they brown evenly, it they look like they are burning or drying out too much (this happens with the spray butter in particular) then give them another couple squirts. The poppers are done when they have nice brown edges and the stems start to look semi-transparent.

Dip in ketchup and enjoy!

Grapes in Goat Cheese

How fun and tasty looking is this little appetizer!

Ingredients
- 1 package red grapes
- 1 lb. goat cheese (if you don't like goat cheese, you could use a milder soft cheese)
- large handful of walnuts

Directions
Wash the grapes and dry thoroughly.  Gently mold goat cheese around individual grapes, carefully covering the entire grape.  I used the entire package of cheese, and then munched on the leftover grapes.  Chop walnuts, then roll cheese-covered grapes in walnuts (you may want to gently press the walnuts into the cheese for extra coverage).  Chill before serving.  Then place on a thrifted plate, and voila, you're done!

Shopping Lists and Easy Dinners

Some of my friends have mentioned that they don't enjoy cooking because they don't know where to start. I totally get this - the more often I cook, the more fun that I have doing it. Here are a few simple grocery lists of good things to have on hand and a few easy dinners that you can make with what's on the lists.


Most basic things to always have in the kitchen, this stuff keeps for a long time and you can use it whenever you get to it...

-olive oil

-balsamic vinegar

-butter or margarine in tubs or in sticks

-salt and pepper, in grinders when possible

-basic assorted spices: Herb de Provence is a versatile favorite, also never hurts to have ginger, cinnamon, cayenne pepper, basil, oregano, garlic salt or garlic powder

-giant bag of frozen boneless skinless chicken breasts

-lean ground beef or turkey, separated into 1 lb or 1/2 lb freezer safe baggies

-canned white meat chicken (use in chicken salad, chicken enchiladas, or in quesadillas or burritos)

-instant brown and or white rice

-a jar or two of red pasta sauce

-dry pasta, preferrably whole wheat, I like capelinni or farfalle, Ian likes penne

-cans of chicken or turkey chilli

-cans of cooking soup (cream of chicken, cream of broccoli)

-a bag or two of frozen vegetables (broccoli, stir fry mix, peas/carrots/corn)

-a bottle of terriyaki stir fry sauce/marinade

-shredded or grated parmesan cheese, in the fridge this stuff keeps forever

-small jar of minced garlic, it keeps forever in the fridge and makes garlic easy to use instead of an intolerable smelly mess

-cornmeal

-flour

-breadcrumbs

-cornstarch

-soy sauce

-honey

-oatmeal

-fat free chicken broth or beef broth if you prefer the flavor

Stuff that doesn't keep as long or isn't as versatile, but that I try to keep on hand as much as possible...

-eggs

-sour cream

-milk

-applesauce, the natural kind, beware of high fructose corn syrup

-bagged salad

-bag of frozen potstickers (healthy little pork/vegetable dumplings), the brand we have is Ling Ling

-one or two yellow onions (if you dice one up and only use half, throw the other half in a baggy in the freezer for next time)

-some potatoes, yukon gold are my favorite and I think they are the most versatile, sweet potatoes are also a good choice

-muli-grain bread

-water chestnuts

-canned pineapple

-BBQ sauce, do yourself a favor and get Sweet Baby Ray's

-Cornbread mix, the just add water kind

-salsa

-tortilla chips

-cashews (good in stir fry, chicken salad and on hawaiian haystacks)

Some easy to use vegetables that can be picked up as needed:

-zucchini

-eggplant

-green beans

-snow peas or sugar snap peas

-bell peppers, in all colors

From these shopping lists you can make these main dishes:

-Cornmeal crusted chicken nuggets (dip them in honey or BBQ sauce), I think I posted this recipe on the blog

-Chicken marinara, put 2 chicken breasts in an 8x8 coated with cooking spray, pour a jar of marinara over the chicken, cover in foil and bake for 30-35 mins at 350, remove foil for the last 5-10 mins

-Chicken Parmesan

-Eggplant Parmesan, slice eggplant into rounds, dip the rounds into a shallow dish full of 2-3 egg whites, coat the the dipped slices in a mixture of 1 c bread crumbs and 1/2 c parmesan, baked on a cookie sheet sprayed with non-stick cooking spray at 400 for 15 mins, flip the slices over and then bake for 10 -15 minutes more. Serve topped with bolognese sauce and some parmesan. Goes great with a green salad and some garlic toast.

-Spaghetti Bolognese (always brown the ground beef with some chopped up onion, it will taste amazing)

-Browned Butter Pasta (with or without broccoli), cook pasta, melt butter and then stir on low heat until it starts to brown and smell nutty, add butter to pasta along with a generous helping of parmesan, toss and enjoy.

-Terriyaki Stir Fry (use the stir fry sauce and the colorful fruits and vegetables - pineapple, red bell pepper, water chestnuts and some cashews)

-Garlic Stir Fry, use the green vegetables like bell peppers, celery and snow peas, cashews are good too (you can make an easy sauce with minced garlic, soy sauce, broth and some cornstarch)

-Shishkabob, stick pieces of onion, bell pepper, chicken (marinate in BBQ sauce) and pineapple on a bamboo skewer and cook in a george foreman grill. Brush with BBQ sauce before and after.

-Chili, serve with a dallop of sour cream on top and corn bread on the side

-Taco Salad, divide a bag of salad between two plates, top with half a can of heated turkey chilli, add salsa, sour cream, cheese and tortilla chips. Tada!

-Creamy Broccoli Chicken, mix some of the frozen broccoli into a can of cream of broccoli soup, pour over chicken in a shallow dish and cover with foil. Bake at 350 for 30-35 mins.

-Hawaiian Haystacks: start with rice, and then mix together a can of chicken with a can of cream of chicken soup (heat the mixture in the microwave), top with whatever you have in the kitchen, some options are: pineapple, cashews, celery, green onions, coconut, cheese, won ton noodles, i've seen just about everything.

-potsickers and rice: These are best with you take the extra step to brown the potstickers and make them crispy

And these sides:

-Baked potatoes - In the microwave on high for 5 -7 minutes for one potato, in the oven at 350 for about 45 mins.

-Balsamic Roasted Vegetables - this goes with anything,  cut up some vegetables into bite size chunks (potatoes, green beans, zucchini, bell pepper, eggplant, carrots) toss in a bowl with olive oil, balsamic vinegar, salt and pepper, throw onto a cookie sheet lined with foil, sprinkle with herbs de provence and bake for 15 - 20 mins at 400

-Fried Rice, make rice and then throw it unto a skillet on the stove and add an egg, some peas and carrots (1/2 cup) and some soy sauce (1 -2 Tbsp) and a little bit of canola oil (1 or 2 Tbsp)

-Parmesan Zuchini, steam zuchinni for 5 - 10 minutes until fork tender, serve sprinkled with parmesan cheese

-Cinnamon Applesauce

-Butter Bread

-Parmesan Toast, spread bread with butter or margarine, sprinkle with parmesan, watch under the broiler for 1 - 2 minutes until the edges start to darken. For Garlic Toast, substitute a sprinkle of garlic powder or garlic salt instead of parmesan.

-Garlic Green Beans, sautee green beans in a Tbsp or two of broth, add a tsp or two of minced garlic and couple dashes of soy sauce for flavor

-Cornbread, according to package directions

-Savory Rice, make rice according to box directions, using broth instead of water

For easy, healthy recipes, and when I run out of ideas, my go to website is eatingwell.com.

Enjoy!

Gingerbread Men

One year around Christmas time -  I was living far away, missing my family and still several weeks away from going home for the holidays - My mom sent me her recipe for gingerbread men. I made them immediately and it felt like Christmas was just around the corner.

This year I made that same recipe for some friends and it was a big hit.

Here is the recipe exactly as my mother emailed it to me:

The Gingerbread Man and how he began

4 1/2 cups all purpose flour
1 Tbs ground cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
1 1/4 tsp baking soda
1/2 c butter, softened
1/2 c packed brown sugar
2 large eggs
3/4 c molasses
red hots, raisins, frosting

1. In a medium-sized bowl, sift the flour, cinnamon, ginger, cloves and baking soda. Set aside.
2. In a large bowl, cream the butter and brown sugar with a wooden spoon or electric mixer. Add the eggs, one at a time, and then the molasses. Slowly add the flour mixture to the molasses mixture, sutffin after each addition with the wooden spoon or mixer (the dough should be stiff).
3. Divide the dough in half, flatten into a think pancake, and cover with plastic wrap (or put it in ziploc bags). Refrigerate for 2 hours, or until firm enough to roll out. (If dough becomes too stiff, soften for 10 minutes at room temperature for easy rolling).
4. Preheat oven to 350. Dust the counter generously with flour, roll out the dough to a 1/4 in thickness. Use cookie cutters to cut out gingerbread men and a spatula to transfer to a greased cookie sheet, spacing them 1 inch apart. Press in red hots and raisins.
5. Bake 10 minutes, or until golden brown. Be careful as you remove the gingerbread men from the oven, this is the time they are most likely to run away, at which time a terrible chase scene ensues.

"Run, run, run, fast as you can! You can't catch me, I'm the gingerbread man!"


Love my mom. Seriously.

Happy Baking!

Pavlova

Pavlova is one of those rare foods that is good to eat but almost better to look at.

Pumpkin Goat Cheese Tarts

Did your little heart just give a little yip of joy when you saw the title of this post? No?

Well mine did. And I'm not sorry.

There are a lot of cute little recipes that I think about trying, but I think I'll try a little harder to make these little beauties happen.

Cooking up a storm

Last week I tried that thing where you cook a whole bunch of food on Sunday and then freeze it and you have healthy, home-cooked meals ready to heat and serve all week... It worked out pretty well actually. I was happy as a squirrell in acorn season to spend Sunday afternoon trying delicious new recipes.

Here's what I tried...

1) Baked Mac N Cheese - This was probably my favorite for the week. The extra sharp cheddar gave it so much flavor and with the whole wheat pasta, a little went a long way. We stretched this out over two or three meals.

2) Roasted Pumpkin Apple Soup - I used butternut squash instead of pumpkin, and I couldn't for the life of my find hazelnut oil... But it was still delicious and felt very fancy. I halved the recipe and it still made a TON. We have had it at at least three meals and we still have several servings left. I recommend it with some warm crusty bread.

3) Squash Tea Bread - For this I used some canned pumpking that I had on hand. We had this for breakfast almost every morning. This isn't the first time I've made this, but it is so good we just keep bringing it back! I like to add half a cup of raisins and half a cup of chopped pecans, I think it livens things up a little.

4) Blueberry Ricotta Pancakes - Husband loved these so much that we made them twice this week. They weren't strictly a make-ahead meal, but they were quick and easy, the whole wheat flour made them more filling than regular pancakes.

5) Chunky Blueberry Sauce - We made this to go on the pancakes the first time and had enough left over for the second time too. I added a tablespoon of sugar the second time.

This week I'm trying Eggplant Chickpea Stew and Chicken Pot Pie, and if we go through that I'll throw in some Peanut Noodles with Shredded Chicken and Vegetables. I bought all the stuff to make them last week, but the first couple recipes lasted us so long that we didn't even get to them.

Do you have any good make ahead recipes that you'd recommend?

Corn Dog Recipe

Leave it to Pioneer Woman to come up with the perfect corn dog recipe. I've been looking for the right one for a long while.

Super Simple Nutella Cookies

I'm really excited to try out these cookies. 4 ingredients, mix them, then bake them. And one of those ingredients is Nutella. Perfection.

Nutella Cookies

1 c. Nutella
1 c. flour
1 egg
1/2 c sugar

1. Preheat oven to 350 degrees.

2. Mix ingredients together. Form balls of dough. Press down on cookie sheet.

3. Bake for 7-8 minutes.

Pumpkin Apple Cupcakes with Maple Cinnamon Frosting

Did I mention that they are super easy and even kind of healthy?

Yay for FALL!

Pumpkin Apple Cupcakes with Maple Cinnamon Frosting

Cupcakes:
1 medium apple (peeled, cored and diced)
1 boxed yellow, or white, or spice cake mix
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 1/2 cups canned pumpkin (not pumpkin pie mix)
1 1/3 cups water

Frosting:
1 16-ounce container cream cheese icing
2 tablespoons light maple syrup
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350 and line two cupcake pans with paper liners.

2. In a small microwave-safe bowl, microwave the apple pieces on high about 1 minute or until tender. Set aside.

3. In a large mixing bowl, combine the cake mix, cinnamon, nutmeg, clove, pumpkin and water, then beat with an electric mixer on high speed 2 minutes. Fold in the cooked apple pieces.

4. Spoon the batter into prepared cupcake pan. Bake the cupcakes about 18 to 20 minutes or until inserted toothpick comes out clean.

5. Meanwhile, in a small mixing bowl, stir the cream cheese icing, maple syrup, and cinnamon until well blended. Allow cupcakes to cool completely before frosting. Devour greedily.

Thyme Pineapple Pork Chop Skillet

I love pork chops. If they are on the menu, there is a 98% that I'll get them (unless of course someone ruins them by putting mushrooms on them). However, until this week, I had never attempted to cook porkchops myself. It's almost criminal.

So my first attempt at pork chops was inspired by this recipe and it was a huge hit at our place. 
























Thyme Pineapple Pork Chops

3 tablespoons pineapple or apricot preserves or jam or orange marmalade

3 tablespoons orange juice, plus more if needed
2 teaspoons stone-ground or Dijon mustard
1/2 teaspoon ginger
1/2 teaspoon curry powder
4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
2 teaspoons butter
4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
2 tablespoons thyme
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided

1.If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.


2.Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.

3.Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.

4.Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.

Devour and enjoy!

S'mores Cookie Bars

S'mores represent one of life's perfect combinations. However, seeing as how campfires on the lawn are discouraged by my HOA; and seeing as how I am tethered to a reasonable distance from home (in case my input is required) while Husband is writing his term paper, I am forced to turn to non-traditional methods to get my s'more's fix.

In the past, Husband and I have applied the urban s'mores technique known as S'mores Nachos - which was a bit hit.

This time I'm eager to try these s'mores cookie bars. They are like s'mores, but with butter.

S'mores Cookie Bars

2/3 cup butter, at room temperature

1 cup brown sugar
1 cup (white) sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups flour
1 cup semi-sweet chocolate chips
1 cup mini marshmallows, plus 1/4 cup for adding on top (as directed below)
2 regular sized Hershey bars, each piece printed with "Hershey" cut in half
2 packages graham crackers- broken into squares (1/2 of a full graham cracker sheet)

1) Preheat oven to 375*F. Break graham crackers in half, so they are squares. Lay crackers next to each other, in a single layer on a baking sheet (the size of your baking sheet will determine exactly how many crackers you need). 

2) Bake graham crackers in pre-heated oven for 4 minutes. Remove from oven and set aside to cool.

3) Cream the butter and sugars together in the bowl of an electric mixer.

4) Add egg and vanilla.

5) In a separate bowl stir flour, baking soda, salt and cinnamon. Then add to butter mixture and mix until just combined.

6) Fold in chocolate chips and 1 cup marshmallows.

7) Use a large cookie scoop (if you're fancy like that) or two table spoons, to scoop dough onto graham crackers (on baking sheet).

8) Bake for 5 minutes. Then remove pan from oven and press about 2 pieces of chocolate and 2-3 marshmallows into each cookie.

9) Return to oven and bake for 5-7 minutes more.

10) Cool completely, then cut cookies into squares (where the graham crackers meet).

Enjoy!

Healthy Strawberry Sorbet

Husband and I have been using this super-healthy homemade dessert to cool off this week.

We are back on our no-bread and no-sugar thing for awhile. It is no fun whatsoever... until I get on the scale in the morning - then its a lot of fun. Anyhow, its not forever, just for now. This little dessert however, makes me forget I've given up anything.

Healthy Strawberry Sorbet

Per person:
6-9 strawberries
juice from 1/2 lemon (approx. 1 Tbsp)
2 Tbsp stevia (or other sugar substitute)

1. Cut the tops off of the strawberries and then toss them in a blender (The strawberries, not the tops.
The tops you can throw away.). Add lemon juice and stevia. Puree until smooth.

2. Pour into a tupperware and put in freezer. After one hour, give it a good stir. Then check it after another hour to see if it is to your desired firmness. I like it when its still a bit slushy.

Serve in adorable little sorbet cups and you'll never even miss the sugar. Enjoy!

Balsamic Strawberries

I've always wanted to try this. Apparently the balsamic vinegar is a great balance to the ripe strawberries. Serve it over ice cream, pound cake or eat plain.

Balsamic Strawberries

1 punnet of strawberries (a punnet is one of those little green baskets)
2 Tbsp of balsamic vinegar
2 Tbsp of white sugar

1. Trim the tops and cut the strawberries into quarters.

2. Toss berries the berries in a bowl with the vinegar and sugar. Stir gently until coated.

3. Let sit for at least one hour and no more than four hours. (One hour allows the flavors to blend, after four they just get soggy.) Enjoy!

Chili Cheese Dip

Fourth of July is next Monday, and when I think Fourth of July I think fireworks and food.

So this week I'm going to try to pull together all of the recipes that I plan on bringing to the BBQ on Monday.

The first is Chili Cheese Dip.

At a recent family party, my cousin in-law walked in the door with the ingredients for this dip, it was ready in a blink and gone in 2 blinks.

Seriously, so good.... AND, as per my requirement, super simple. (Unfortunately, this does not qualify under the 'healthy' requirement, but every once in awhile we let that one slide.)

Chili Cheese Dip

1 can of chili (just the normal smallish can size, any type you like)
1 pack of cream cheese (or neufchatel, same thing fewer calories)
1 bag of chips (tortilla or fritos)

1. Open the can of chili and dump it into a microwaveable safe bowl. Cover and microwave for 2 minutes on high.

2. Remove from microwave and add the cream cheese. Stir until combined. Cream cheese should get all soft and melty and blend nicely.

3. Hoard it in the kitchen and eat with chips, because as soon as anone else catches the scent they'll come a runnin'.

Potatoes (with sea salt and thyme)

Topic: Are potatoes the perfect food?

Discuss!

Looking at this picture, I'm inclined to think that potatoes are the perfect food. Althought I'd have to prove that hypothesis by trying out this recipe immediately.

Husband's Favorite Breakfast Shake

I am more of a berries and vanilla kind of girl, but Husband is all about the variations on a chocolate theme.

Right now we only have chocolate proteing powder in the house, so Husband wins. (I don't mind, he lets me win most of the time.) Therefore, this breakfast shake has been featuring prominently at our place this week... And its got me thinking... Berries?... What berries?

It is super delicious, keeps me full all morning, healthy (I heart sneeky vegetables), and a single serving comes in at about 220 calories. OH, and it has 5 ingredients.

Husband's Favorite Breakfast Shake (serves 2)

1 cup skim milk
1 banana, large
1 c. pumpkin puree (we have this separated into little baggies in the freezer from last fall when I attempted to make my own pumpkin puree)
1 Tbs peanut butter
1 scoop chocolate whey protein
ice cubes to taste (I like 3-4 just to make it chilled)

1. Toss ingredients into a blender.

2. Blend.