Strawberry Smoothie

This is a delicious smoothie from The Abs Diet book. We make it regularly and never get tired of it.

1 container (3/4 cup) Lowfat Vanilla yogurt
¾ cup skim milk (I just use the empty yogurt container to measure the milk)
1 banana
6 frozen strawberries (sometimes I’ll mix strawberries and raspberries)
2 teaspoons of vanilla whey protein
1 teaspoon of Flax Seed
1 teaspoon of peanut butter (we do a heaping spoon full)
6 ice cubes

Blend and enjoy. Makes enough for 2 servings.

Fresh Strawberry Bars

This was a recipe on the cover of the Better Homes and Gardens magazine for May 2009. When I saw it I knew I would have to try it! It is delicious! And smells yummy too! :) I love the peanut butter and strawberry mix. It's like a peanut butter and jelly sandwich...but 100 times better! :)

Ingredients

• 3/4 cup butter, softened
• 3/4 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cups all-purpose flour
• 1/2 cup strawberry jam
• 4 cups small whole strawberries, halved or quartered

Directions

1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.

Nutrition Facts

Calories 225, Total Fat (g) 10, Saturated Fat (g) 5, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 33, Sodium (mg) 143, Carbohydrate (g) 30, Total Sugar (g) 18, Fiber (g) 1, Protein (g) 4, Vitamin C (DV%) 24, Calcium (DV%) 5, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet

A super tip for Strawberry Freezer Jam

,I learned this tip somewhere last year when I was making strawberry freezer jam, and really I LOVE it! It's so easy and fast! The first time I made freezer jam was right after Neil and I got married, and I don't know why, but it took FOREVER!! Now it is super fast and I love it! Yummy!

Today we bought a bunch of strawberries...and now we have lots of freezer jam! I can't wait for tomorrow when I can eat it! :D

Ok, here's the tip:

When washing your strawberries just rip off the leafy top, and then to hull the strawberries (taking out the center part) ...

take a straw (I just use one from one of my big water mugs)


and shove it all the way through the center. The center of the strawberry, that you don't want, just goes up the straw, and sometimes the strawberry splits, so you don't necessarily lose any of the juicy goodness.


And there you go! Your strawberry is hollowed out, and your are ready to smoosh! :)

*My other favorite tip: USE A POTATO MASHER to smash the fruit! It really does work the best, and leaves the perfect chunkiness! Trust me, I've tried everything! Blender, food processor, etc. The potato masher wins two hands down!