Rachael Ray's Blog, page 27

Make Your Own (MYO) Pancake Mix

My kids love pancakes, and I mean “would-eat-them-every-day” love them. I know they are not alone.

Prepared baking mixes may make whipping up a batch of pancakes a snap, but you can make your own pancake mix at home and they are even better – light, fluffy and melt-in-your mouth delicious. I guarantee pancakes made with your homemade dry pancake mix will beat a store-bought batch, hands down. (This would probably be a fun weekend activity!)

I guarantee you have everything in your kitchen cabinet and will most likely save a few pennies while you’re at it. Plus, you can customize according to your family’s preferences. Add a teaspoon of cinnamon to the mix for spice lovers or use a combination of white and wheat flour (equal parts of each would be a good combo) if that suits your fancy. Or both!

Let’s get started!

Whisk together all ingredients (flour, baking powder, baking soda, salt and sugar) in a large bowl. Yes, that’s it.

Store in an airtight container – a large jar, old oatmeal canister or zip-close bag are all good receptacles.

I recommend you tape the instructions to the container to make it as quick and easy as possible to get the pancakes on the table.

When you are ready to make a batch of these breakfast goodies (or sometimes dinner, in my house), just scoop one cup of dry pancake mix into a bowl and add one egg, one cup of milk and one tablespoon of melted butter.

Whisk until smooth and then pour batter onto a preheated pan or griddle and cook until bubbles appear on the surface of each cake. Flip and cook another 1-2 minutes, until the second side is golden brown. One batch makes about 8-10 good-sized pancakes, or enough for 4 people.

Enjoy with your favorite pancake fixings! I like the classic butter and warmed real maple syrup combo.

Pancake Mix

(Makes 4 batches of pancakes)

Ingredients

4 cups flour

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

2 tablespoons plus 2 teaspoons sugar

Directions

1. Whisk together all ingredients in a large bowl and store in an airtight container or zip-close plastic bag.

2. Tape pancake instructions to the dry mix receptacle.

To make the pancake (to serve 4 people)

1. Scoop one cup of dry pancake mix into a bowl.  Add one egg, one cup of milk and one tablespoon of melted butter. Whisk until smooth.

2. Preheat a pan or griddle over medium high heat until 375 F. Grease the pan with butter or non-stick cooking spray.

3. Pour the batter onto the preheated pan or griddle by 1/4 cup measures (or any size you like) and cook until bubbles appear on the surface of each cake. Flip and cook another 1-2 minutes, until the second side is golden brown.

4. Serve immediately with toppings of your choice like butter, maple syrup, powdered sugar and fruit.

More pancakes please!

Berry Pancakes  

Dark Chocolate Chip Bacon Pancakes

Oatmeal Chocolate Chip Pancakes

A Simple Memorial Day Menu Anyone Can Make

Normally, big holidays that involve lots of houseguests (and feeding them) are stressful. There’s just too much to do and think about to really get to enjoy the festivities, especially if you’re hosting.

But to me, Memorial Day is the exception to the rule. There’s a casual elegance to a weekend that, from a food perspective, is focused on outdoor feasts shared with family and friends. Everyone’s too relaxed – and the sunshine feels too good! – for much fuss.

This menu is inspired by that mood. And, absolutely anyone can make these recipes. I’ve even picked options that will suit meat-eaters and veggies alike, in case you’re entertaining guests with different diets. Hopefully it will allow you to enjoy the weekend and spend your extra energy saying thank you to all the service men and women who we honor.

Have a safe and fun Memorial Day! And let us know what you’re making in the comments!

Appetizing Appetizer: Avocado Ranch Dipper

If you like avocado, and you like ranch, welcome to heaven. Delicious with chips, veggies, or crackers, this Avocado Ranch Dipper is divine for summertime eats and treats. It’s also packed with healthy ingredients like Greek yogurt, herbs, and of course, avocado.

If you’re in the mood for a few more appetizers, try a spin on hummus like this spicy Cilantro-Jalapeño Bean Dip or a refreshing twist on salsa with Watermelon Salsa.

Meaty Main: Strip Steak Tagliata with Burst Tomato Pizzaiola and Baby Spicy Greens Salad

This recipe looks absolutely beautiful and impressive but is a cinch to pull off. Don’t miss Rachael’s tips to let your steak come to room temperature before grilling (and to have some patience with those tomatoes!) for a perfect plate.

If You’re Skipping Red Meat: Bacon Bit Turkey Burgers with Peach Barbecue Ketchup

Homemade ketchup? Now you’re really looking like a pro! Bonus tip: Grate your onion right into the turkey to keep it moist as these burgers cook.

No Meat? No Problem: Grilled Eggplant and Roasted Tomato Sliders with Spicy Tahini

You won’t miss the meat with these vegan-friendly sliders. They’re super satisfying with spicy tahini, crisp lettuce, and a “meaty” bite from the eggplant. These even feature an extra twist with roasted tomatoes, which your guests will go crazy over!

Refreshing Dessert: Watermelon Ice Pops

Homemade popsicles sound more than perfect for an outdoor meal. But what makes these pops even better is how simple they are to make: Cut up a seedless watermelon, pop sticks into the slices, and freeze!

If you’re loving this theme, try these simple Frozen Melon Bites.

Fizzy Fun: Refreshing Mint and Lime Sparkler

This mojito-style drink uses vodka instead of rum. Its mint and lime flavors will dazzle your tastebuds!

Five 5-Minute Weekday Egg Breakfasts

Who doesn’t love a hot breakfast?

Scrambled eggs, pancakes, and french toast all beat a cold bowl of cereal or a lonely slice of buttered toast in the breakfast department. I think that egg dishes are often relegated to the “weekend” category because they take too long (i.e., you have to turn the stove on).

It’s time to debunk that myth. Eggs are actually incredibly quick to prepare, and with a few flavorful ingredients on hand, you can whip up a tasty breakfast in no time. It’s time to move eggs to the “weekday” category!

Here are five simple and delicious 5-minute egg dishes perfect for weekday breakfasts:

Bacon, Egg, Cheese and Spinach Breakfast Sandwich

Ingredients

2 slices bacon, cooked

1 egg

Salt and pepper

Handful of fresh spinach leaves

1 sandwich roll, sandwich thin or English muffin

Preheat a non-stick frying pan over medium high heat and spray with non-stick cooking spray. After you crack an egg into the pan, reduce the heat to medium low. Fry the egg for 4 to 5 minutes, flip it, turn off the heat, and add some salt and pepper. While the eggs are cooking, toast the roll or muffin. Layer the spinach, egg and bacon on the roll or muffin, and enjoy!

Ham, Egg and Tomato Breakfast Bowl

Ingredients

1 slice deli ham, chopped

1/4 cup chopped tomato

1 egg, beaten

Salt and pepper

1 tablespoon shredded cheese

Preheat a non-stick frying pan over medium high heat and spray with non-stick cooking spray. Add the ham, sautee for a minute, and add the egg. Stir for another minute or so, until the egg is almost cooked to your liking, then add the tomato and cheese. Stir for another minute or so until cooked. Season with salt and pepper and enjoy!

Breakfast Burrito

Ingredients

2 eggs beaten with a splash of water

Salt and pepper

1 slice cheese (Jalapeño cheese is great here!)

1/4 avocado, chopped

1/4 cup salsa

1 8- or 10-inch flour tortilla (Whole wheat is a great option, too!)

Preheat a non-stick frying pan over medium heat and spray with non-stick cooking spray. Pour eggs into the pan and when they begin to set, use a wooden spoon and stir the eggs to prevent sticking. When the eggs are almost cooked, season with salt and pepper and place the slice of cheese on top, turn off the heat, and cover the pan for a minute to melt the cheese. Place the eggs topped with cheese in the middle of the tortilla, and top with avocado and salsa. Fold into a burrito and serve immediately.

Mashed Soft-Boiled Egg on Toast

Ingredients

1 egg

Salt and pepper

1 slice wheat bread

Butter

Place the egg in a small sauce pan, cover with water to two inches above the egg and bring to a boil over high heat. Cover the pan and take off the heat for 2 – 3 minutes, depending on how soft you like your egg. While the egg is cooking, toast and butter the bread. Crack the soft-boiled egg, remove it from the shell, place on top of the toast and mash lightly with a fork. Season with salt and pepper and serve immediately.

Toad in the Hole

Ingredients

1 slice of bread

1 egg

Salt and pepper

Cut a small hole out of the center of the slice of bread using a cookie or biscuit cutter or juice glass. Preheat a small non-stick frying pan over medium-low heat. Melt a pat of butter in the pan, place the slice of bread and the leftover bread round in the pan, and carefully crack the egg into the hole in the bread. Season with salt and pepper. Cook for about 1 1/2 – 2 minutes or until the bottom side is golden brown. Carefully flip the bread and the round and continue to cook until the other side is golden, another minute or so. Serve immediately and use the bread round for dipping!

Weekly Meal Planner: 21 Cost-Effective Ideas

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. 

This week, we’re featuring that affordable and friendly dinner staple – chicken – and providing some easy, new and delicious recipes your whole family will love. Oh, and please be sure to check out the Guacamole Egg Salad BLT’s. It’s the perfect combination of three favorite noshes in one!

Don’t know what to cook? Need help with a recipe? Feel free to ask us in the comments, on Facebook, or on Twitter.

Meatless Monday

Lunch: Everyone’s favorite childhood lunch is on the menu today - Tomato Soup and Grilled Cheese. Go ahead and dunk! Use whatever bread you have on-hand if you don’t have pumpernickel.

Dinner: Roasted Pea and Carrot Pasta is another tasty Meatless Monday dish that’s delightful for lunch the next day, too!

Snack: White Bean and Sesame Spread is a delicious dipper paired with charred bread, pita or veggies.

Tuesday

Lunch: Guacamole + egg salad + a BLT + one out-of-this-world lunch. Guacamole Egg Salad BLT’s are delicious enjoyed as a sandwich or a dip.

Dinner: Chicken Francaise with Tarragon Tricolor Salad is affordable, light and quick. What’s not to love?

Dessert: Nena’s Oat Berry Bars are a yummy anytime snack. Feel free to use your family’s favorite jam.

Wednesday

Lunch: Potato Soup with the Works – Budget-Friendly Version is a decadent, loaded baked potato in a soup.

Dinner: Take it easy tonight and make this perfect springtime soup, Chicken and Snap Peas with Leeks, ahead of time and reheat for an easy weeknight meal.

Snack: Apple Bacon Cheddar Crostini is a surprising snack that’s easy enough for a weekday but perfect for entertaining as well. Turkey bacon would work well if you are in a pinch.

Thursday

Lunch: Bacon Cheeseburger Quesadillas take the best of two favorite sammies and make one delicious dish. Genius!

Dinner: Make Mushroom, Asparagus and Chicken Sauté with Rice Pilaf for a family-friendly dinner.

Dessert: Chocolate-Coconut Thumbprints play off the flavors of one of your favorite candy bars. You won’t be able to eat just one!

Friday

Lunch: Fiesta Couscous is a healthy and flavorful brown bag or at-home lunch. Add additional veggies or leftover chicken, pork or turkey if you’d like.

Dinner: Pair a green salad with Broccoli Rabe Melts and you have a no-fuss Friday night dinner. These are equally delicious with broccoli spears.

Snack: Aloha Nachos are a sweet and savory snack perfect for munching after school or while watching a Friday night movie.

Entertaining Saturday

Brunch: Sweet and slightly spicy, Ginger Pancakes are something special. They taste like gingerbread in a pancake!

Dinner: Fire up the grill tonight and prepare Herb Chicken Kabobs with Chimichurri. Serve with warmed pitas and a Greek salad for a healthy dinner perfect for entertaining.

Cocktail: Kick off grilling season with a fruity, fizzy cocktail: Sparkling Sangria.

Family Sunday

Brunch: Spanish-Style Ham and Eggs will keep the family satisfied until dinner. Don’t skip the broiled grapefruit drizzled with honey!

Dinner: Brined Brisket is the perfect Sunday supper. Be sure to plan ahead for brining time – this one takes 1 to 2 days, but it’s worth it! The leftovers will make delicious sandwiches that are fantastic for brown bagging.

Dessert: Apple Pot Pies are adorable and delicious. Prepared pie crust makes this dessert a snap!

Cook One Chicken, Enjoy it 7 Ways!

If you’re busy during the week, it can be tough to prep a new meal every night. Your to-do list is probably never-ending, and hey, who doesn’t appreciate a few spare minutes to relax?

Rachael’s got a strategy, just for situations like these. She says, ”I love rollover cooking. If you cook something simple like a poached chicken, you can roll it into two meals…”

Genius!

On top of the benefits to your free time, cooking a whole chicken is much less expensive than buying boneless, skinless poultry. In fact, the Bureau of Labor Statistics reports an average price difference of about $2 per pound.

For the sake of time (and money!), let’s get started! Make this rollover recipe first…

Poached Chicken with Lemon and Garlic

Then try out a few of these – you’re already on your way!

1. Pizza! Chicken Caesar Pizzas

2. Comforting Chicken Soup: Chicken and Snap Pea Soup with Leeks

3. Stir-Fry: Spicy Cashew Chicken and Broccoli with Rice or Long Egg Noodles

4. A Rice Dish: Pilaf with Spinach and Garlic

5. A Mexican-Inspired Masterpiece: Chicken Suizas Quesadilla Cakes

6. A Healthier Chicken Salad: Curry Chicken Salad

7. Spicy Thai: “Thai It” Chicken Noodles with Lettuce, Chiles and Basil

What are your favorite rollover recipes? Tell us in the comments!

Lunchtime DIY Pizza Kit, Part 1!

You know those packaged assemble-your-own pizza lunch kits they sell at the grocer? The ones with the lousy ingredients and hefty price tag? The ones your kids want even more because you say “no”?

No matter how much you dislike them for any number of totally legit reasons, chances are good your kids covet them every time they see their friends eating them at school.

It’s not their fault. The companies that make these lunches are brilliant. They’ve tapped into everything that appeals to kid — kid-sized portions; bright colors; bold, but familiar flavors; and a serious dose of DIY.

I may despise these lunch kits, but I totally respect the marketing prowess of the companies that make them.

The good news is, it’s easy to steal their ideas. If they can cut food into kid-sized portions, so can we. If they can create DIY lunches that let the kids assemble their own food, so can we.

The difference is, we can do it for a lot less money and with much better food.

Today, let’s do a pizza kit. Because as lunches go, pizza ranks pretty high on the kid-appeal scale. It’s also inexpensive, packs well, can be prepped ahead of time, and can be customized for even the pickiest eater.

Come to think of it, most of those traits rank pizza pretty high on the parent appeal scale, too. And it doesn’t hurt that pizza is easy to do in totally nutritious ways.

Like so many great lunches, the easiest way to start this one is at dinner the night before. Make it a have-it-your-way pizza night.

Buy some balls of whole-wheat pizza dough at the grocer (or if you have a favorite, most pizza shops will sell you a ball of their dough for a couple bucks), a jar of sauce and whatever veg, meat and cheese toppings do it for your family.

But here’s the catch — buy extra dough and toppings.

At dinner, cut and roll out most of the dough for individual pizzas. Top them and bake them like normal.

While you’re at it, roll out the extra dough. Now grab a round cookie or biscuit cutter (about 2 inches is a good size) and cut rounds out of the dough. When you’re done making the pizzas for dinner, arrange the dough rounds on a baking sheet, giving them a squirt of cooking spray, then bake them until puffed and lightly browned – 5 to 8 minutes should be plenty. Let the crust rounds cool, then pack them on their own.

Now comes the customization part. Pack individual containers of whatever toppings your kid prefers. Some possibilities include:

- Shredded cheeses

- Pepperoni

- Salami

- Ham

- Sliced turkey or chicken breast

- Leftover chopped cooked chicken tossed with barbecue sauce

- Mushrooms

- Bell pepper strips

- Sliced olives

- Sliced leftover cooked steak

- Leftover grilled hamburgers (crumbled)

- Cooked bacon

The final step is the sauce (and it’s the only step you need to do in the morning). Just nuke some in the microwave and pop it in a thermos.

At lunch, your kids can spoon warm sauce onto the crusts (or just dunk them), then top them however they like.

Next week, a DIY dessert pizza kit!

Keep the lunchtimes rollin’ and try:

- 7 Winning Lunches on Sticks

- 9 Vegetarian Lunches (for Kids Who Hate Vegetables)

- Lunch Time? Taco Time!

[Top image reproduced with permission by J.M. Hirsch, photo by Matthew Mead]

Weekly Meal Planner: 21 New Ideas

Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier. 

This week, we’re featuring recipes that are in-season and affordable. Asparagus, one of our favorite veggies right now, is absolutely delectable, while pantry staples like ham are priced well and add salty and delicious accents to any dish. Plus, we’ve chosen five fantastic weekday lunches that are perfect for brown bagging.

Don’t know what to cook? Need help with a recipe? Feel free to ask us in the comments, on Facebook, or on Twitter.

Meatless Monday

Lunch: Farro with Asparagus is a fabulous Meatless Monday – or any day – lunch. Bonus – it’s perfect for brown bagging, too!

Dinner: Comfort food is on the menu tonight. A cheesy sauce tops spaghetti squash in Cacio e Pepe Spaghetti Squash. The sauce is a tasty topper to pasta, gnocchi or tortellini, too.

Dessert: Melon Melba Bowls is a healthy dessert you can feel good about – seconds please!

Tuesday

Lunch: Curry Chicken Salad (Version 2) is perfect on its own or enjoyed as a sandwich, wrap or lettuce wrap.

Dinner: Welcome to stress-free Tuesday! Chicken, Ham and Potato Hot Pot is a fantastic one-pot meal that you can make over the weekend and reheat when you are ready to serve.

Dessert: Mini Muffin Jelly Doughnut Bites are a fun activity to do with kids. Bonus – you have a few for a sweet addition to a healthy breakfast tomorrow (if you can hide some)!

Wednesday

Lunch: Whip up a batch of Mini Meatball Soup with Broken Spaghetti and Escarole and enjoy it for lunch all week-long. If you’re not an escarole fan, use the greens of your choice – kale, spinach and arugula would all be delish. 

Dinner: Serve some simple grilled steaks or chicken with these special Mashed Potatoes with Soft Cheese and Herbs. A weeknight-friendly dish, there’s no need to make them at the last minute – the recipe provides instructions on how to hold the taters until you are ready to eat.

Snack: Three ingredients is all it takes to make a sophisticated snack – Stuffed and Wrapped Figs.

Thursday

Lunch: Artichoke Frittata is a fantastic make-ahead lunch that is equally delicious at room temp or  served cold – another brown bag favorite.

Dinner: Pasta with Grape Tomatoes, Ham and Peas is an affordable, family-friendly dish that comes together in a flash.

Snack: Red French Bread Pizza is a quick and easy after school snack!

Friday

Lunch: Toasted Hazelnut and Shredded Carrot Salad is perfect as-is or topped with roasted chicken or turkey.

Dinner: TGIF! Treat your family to this meal-in-a-sandwich: Sliced Steak Club Subs with Horseradish and Herb Sauce.

Snack: Foolproof Cinnamon Swirl Quick Bread is an easy-to-bake snack, breakfast or even dessert everyone will love. Plus, the recipe makes two loaves so you can freeze one for later.

Entertaining Saturday

Brunch: Quick and Easy Oatmeal Chocolate Chip Pancakes are a healthy twist to your everyday flap jacks.

Dinner: Barbecue season is upon us, so there’s no better time to grill Moroccan Rub Lamb Chops. The homemade rub makes this dish one you will serve again and again.

Cocktail: Treat your guests to something different. John’s Tomato Margarita is the ideal balance of sweet and salty.

Family Sunday

Brunch: Egg-Battered Asparagus, Ham and Cheese Sandwiches are the perfect, anytime all-in-one meal.

Dinner: Celebrate Family Sunday with oven-fried chicken with a kick – Baked Devil’s Chicken. Bonus: This dish is wonderful warm, room temp or cold. 

Dessert: Very Berry Smash with Meringues and Sorbet is an impressive no-bake dessert. Fresh fruit and some assembly required make it a special, seasonal treat.

5 Impressive (and Easy!) Mother’s Day Recipes

Moms are awesome – this is a given. They do so much for us, it seems only right to give them a day to show you care (although I’d advocate that they deserve more than that!).

I also know that our moms love to see us succeed and do well. If your mom is like mine, there’s a special pride in getting to say “My kid did that!” (even if you’re not really a kid anymore).

This Mother’s Day, show your mom you care and that you can cook with these brunch recipes that are just the right balance of impressive and easy.

Fresh Fruit + Homemade Ricotta

Making your own cheese looks totally impressive. This recipe for Homemade Ricotta is quite simple, and all it requires is four ingredients, plus a bit of time.

I recommend whipping this up the day before and then serving with her favorite fresh fruit for an easy addition to brunch on Mom’s Day.

Baked Birds in a Nest

Baked eggs in Italian bread nests covered with a tomato sauce and topped with pancetta is a meal that’s wonderful any time of day.

But I love these for Mother’s Day brunch because they’re just so pretty due to the lovely contrast of yellow egg yolk plus green herbs and red tomato sauce. Rach even gives you directions for plating them so they come out just right!

Raspberries and Yogurt with Buttermilk Crepes

These crepes aren’t as sweet as you’d think, lending more savory flavors to brunch. While crepes can be a little tricky if you don’t know the secret (getting your pan at just the right temperature), if you follow this recipe, and you’ll be a crepe expert in no-time!

Carbonara Nests

How cool do these Carbonara Nests look? The secret here is baking them in muffin tins so they hold their individually sized shape. They’re also surprisingly quick to prepare – a wonderful attribute if you’re always running behind like me!

Foolproof Cinnamon Swirl Quick Bread

Even if you aren’t a baker, this quick bread recipe is simple enough for anyone to try. It’s also easy to make ahead, although we can’t deny that the  smell of baking sweets and cinnamon won’t make Mother’s Day morning just a bit cozier!

What are you planning on making for Mother’s Day? Tell us in the comments!

Super-Simple, Kid-Friendly Smoothies

Smoothies are hugely popular in my house, even with my kids who claim to not like many fruits, or yogurt. Funny how that works. Funny, but genius, because since my kids were in high chairs, I have been serving them smoothies that were healthy without them even knowing it.

The good news is that smoothies are extremely flexible. If your house doesn’t drink cow’s milk, you can always substitute with almond, rice or soy milk. You can use the yogurt of your choice and honey or agave are both great natural sweeteners (used sparingly).

If you prefer to use juice in your smoothies, use the juice of your choice – orange, apple, cranberry or even coconut water. I have used water in a pinch with no impact on the final result. You just need a little liquid to loosen the consistency up a bit.

More keys to a good smoothie:

1. Use ice, or better yet, frozen fruit, to make sure your smoothie is frothy (If you use frozen fruit, then no ice needed). Insider tip: Freeze ripe or overripe peeled bananas in a zip-close bag to use in future smoothies.

2. If you are using plain yogurt, add a splash of vanilla and a drizzle of honey or agave to sweeten the smoothie up a bit. If you are using vanilla or a fruit-based yogurt, no additional flavoring or sweetener needed (but most definitely optional!).

3. If you want to pack some additional nutrients, feel free to add 1 tablespoon of chia seeds, ground flax seed, wheatgerm, or flax seed oil to your smoothie.

4. All of these recipes are easily doubled, tripled or quadrupled, so you can make them for the whole family.

5. In my opinion, smoothies are not a make ahead drink – they are best consumed right away.

Here are my favorite super simple kid-friendly smoothies (and share your favorite smoothie combos in the comments section!):

Strawberry Banana Smoothie

Makes one serving

Ingredients:

1/2 banana

1/2 cup plain yogurt

1 cup frozen strawberries

1/4 cup orange juice

Drizzle of honey

Directions:

Combine all ingredients in a blender and blend until combined and frothy. Serve immediately.

Blueberry Blast Smoothie

Makes one serving

Ingredients:

1/2 cup vanilla yogurt

1/2 cup milk

1 cup frozen blueberries

2 teaspoons honey

Directions:

Combine all ingredients in a blender and blend until combined and frothy. Serve immediately.

Peanut Butter Banana Smoothie (“The Elvis”)

Makes one serving

Ingredients:

1/2 cup vanilla yogurt

1/4 cup milk

1/2 banana

1/2 tablespoon honey

1 tablespoon peanut butter

Ice

Directions:

Combine all ingredients in a blender and blend until combined and frothy. Serve immediately. If you really want to guild the lily, you can add a drizzle of chocolate syrup prior to blending. Delish!

Mango Orange Smoothie

Makes one serving

Ingredients:

1 mango, cubed (or one cup frozen mango chunks)

1/4 cup orange juice

1/2 cup vanilla  yogurt

1/2 tablespoon honey

Ice (if needed)

Directions:

Combine all ingredients in a blender and blend until combined and frothy. Add ice if desired. Serve immediately.

Simple No-Bake Oat Bites

Are you tired of half-eaten boxes of granola and/or energy bars crowding your pantry shelves?

I know I am. I was thrilled when I made these no-bake beauties yesterday, and my kids gobbled them up for an after school snack. They are somewhere between a healthy cookie and a granola bar, and surprisingly sweet and satisfying. They are also a perfect and portable breakfast on-the-go, snack, or even dessert.

The best part of this recipe is how flexible it is, so you can adapt it according to what your family likes.

Feel free to swap in almond butter or even chocolate hazelnut spread for the peanut butter. Dried fruit, toasted chopped nuts, white chocolate or butterscotch chips can replace the chocolate chips. Ground oat bran or wheat germ can stand in for the flax seed. Coconut can replace the crisped rice cereal. It’s all good.

Oh, and did I mention no baking required? This recipe keeps getting better and better.

Let’s get to it!

Combine all your ingredients at once in a medium bowl. I think this already looks delicious.

Mix until thoroughly combined. You have to try it to make sure it’s OK at this point. Go ahead, it’s required. Adjust the flavors as needed.

Roll into balls. I used a 2-tablespoon sized scoop which made 16 balls. You can definitely make them smaller.

Store in the fridge for up to a week – if they last that long!

No-Bake Oat Bites

Makes 16 large or 32 small balls

Ingredients:

1 cup dry old-fashioned oats (not quick-cooking)

2/3 cup crisped rice cereal

1/2 cup peanut butter

1/2 cup ground flax seed

1/2 cup mini chocolate chips

1/3 cup honey

1 teaspoon vanilla

Directions:

1. Combine all ingredients in a medium bowl and mix until thoroughly combined.

2. Roll into small balls and store in the refrigerator for up to one week.

Looking for more healthy snacks? Here you go!

- Homemade Honey Graham Crackers

- Banana Oatmeal Squares

- Healthy Squash Bread