If you’re thinking about switching from cow’s milk to soy milk, this is a great way to make the transition.  Soy milk has a decidedly different flavor, but your kids won’t even suspect you’ve switched if you serve them this tasty smoothie!

1 cup soy milk (plain or vanilla)
1 medium banana, quartered
2 tbsp chocolate syrup
3 ice cubes

In a blender, place cut up banana, soy milk, and chocolate syrup.  Then add ice cubes and blend until smooth.

Try this dessert after a nice grilled meal.  Before you turn off the grill, add this unusual dessert, let it cook, then remove and keep the bananas warm in your oven set on low, until after dinner.  What a surprise when your family sees what you’ve created with a simple banana!

6 under-ripe bananas (do not peel)

1 tbsp raw almonds (skins on)
1 tbsp raw hazelnuts (skins on)
1/4 cup granulated sugar

Generous amount of whipped cream to serve

In a small skillet, place almonds, hazelnuts and sugar. Heat gently, constantly stirring, until the sugar has dissolved. Increase the heat and cook until the mixture resembles a toffee-like syrup.

Pour this mixture onto a non-stick baking sheet and place the sheet on a cooling rack. Set aside to cool off. It will become brittle when cold. Then, crush into fine pieces.

Cut a slit lengthways into the peel of each unpeeled banana. Open out the banana skin slightly and using 3 teaspoons of the nut mixture per banana, fill the slit of each banana.

Reshape the bananas and wrap each one in aluminium foil. Make sure the top is sealed and the foil is sealed all around tightly.

Heat the grill to medium hot and put the wrapped bananas onto the grill for about 8 – 10 minutes, turning them over halfway.  Carefully remove, let cool slightly, then remove from foil, peel, place on dessert plate, and top with a dollop or two of whipped cream.

If you like the traditional 3-Bean-Salad found at many summertime potluck picnics, you’ll enjoy this twist on a favorite.  There’s plenty of sweet and savory crunch to go around, with apples and celery being a perfect match.  The kidney beans add just the right texture to change things up a bit.  You can safely serve this salad at your next picnic as there is no mayonnaise in the dressing.  If you’re looking for a kid-friendly salad that’s a bit different, this could be just the one you’ve been looking for.

2 red delicious apples, cored and chopped
1/4 cup green onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup mild green chilies, finely chopped
1 can (16oz) kidney beans, rinsed and drained

1 1/2 tbsp white wine vinegar
1 1/2 tbsp vegetable oil
1/2 tsp salt
Dash of hot sauce (if you like it hot!)

In a big bowl, mix together the chopped apples, green onion, celery, chilies and beans.

In a separate small bowl, whisk together the rest of the ingredients to make a dressing and pour over the bean and apple mixture.

Cover and chill for about an hour before serving as a light lunch or as a side dish to barbecued chicken.

When you can use one recipe for both a marinade and a salad dressing, you’ve just saved yourself a lot of steps.  Not only is it easy to make, but having the same flavors in the chicken and on the salad gives a splendid “restaurant” flare to this meal.  The hot chicken and cool salad combination is always a winner.  You might want to add a little crunch to the salad by topping it all off with some chopped roasted almonds.

2 boneless and skinless chicken breasts, sliced in half lengthwise to form 4 thinner pieces

2 garlic cloves, crushed
juice of 1/2 lime
juice of 1/2 lemon
1/3 cup light brown sugar
2 tbsp Dijon mustard
1/3 cup honey
1 tsp salt
1/2 tsp black pepper
2 tbsp balsamic vinegar
4 tbsp olive oil
chopped parsley to garnish

In a large glass bowl, put garlic, lemon and lime juices, brown sugar, mustard, honey, salt, pepper, and vinegar, and whisk thoroughly. Slowly, drizzle in the olive oil and whisk until blended and smooth.

Divide marinade into thirds, setting two portions of the marinade aside in the refrigerator for later. Add the chicken halves to the glass bowl with one third of the marinade being sure that all 4 chicken pieces are well coated.  Cover and let sit in the refrigerator for at least 30 minutes.

Heat up the BBQ and grill the chicken pieces for about 4 minutes each side or until no longer pink inside. Baste the chicken pieces occasionally with one portion of the reserved marinade.  If you don’t want to grill, put the chicken under the oven broiler, brushing with reserved marinade several times.

Sprinkle cooked chicken with the chopped parsley and serve chicken over a bed of mixed salad greens, with the last portion of the marinade as the salad dressing.

Strawberries are good and good for you, right?  Well, maybe this time we’ll just give them a little push over the edge into decadence.  Enjoy this sinfully delicious dessert just this one time, then you can get back to your healthy ways!

2 pints strawberries, rinsed, hulled and quartered
1 cup whipping cream
1/2 tsp vanilla extract
1/4 cup  sugar
2 tsp sugar
4 plain cake donuts, cut open lengthwise

In a glass bowl toss strawberries with 1/4 cup of sugar. Let stand at room temperature for about 2 hours, stir occasionally.

In cold, metal bowl, combine the whipping cream with the vanilla and 2 tsp sugar and whip until stiff.

Put one half of the donut, cut side up, on a dessert plate, add whipped cream and top with the sugared strawberries. Top with the remaining half of the donut.  Fill the donut hole with  some more whipped cream and strawberries. Repeat the same with the other donuts so that you end up with 4 deliciously glorious and gooey strawberry desserts.

This is a delightfully light tasting, yet filling, soup for a summertime lunch or dinner.  Start with one teaspoon of snipped mint, blend, taste, then add more if you desire.  You don’t want the mint to overpower the sweet peas.  I will substitute half-and-half for the milk when I want it to be extra creamy.

1/3 cup butter
1 lb peas (either fresh and shelled or frozen)
1/2 cup water
1 bunch green onions, cleaned and chopped fine
2 1/2 cups milk (or half-and-half if preferred)
1 to 2 tsp fresh mint, snipped
Salt and pepper to taste

Clean the green onions and chop them finely. Set some of the green top pieces aside for topping the soup when serving.

In a medium-sized saucepan melt the butter on a low heat and add the peas, water, and green onions. Cook for about 15 to 20 minutes if you’re using fresh peas, or 5 to 10 minutes if you’re using frozen peas.  Don’t let the peas over cook; you just want them tender, not mushy.

Remove pan from the burner, let it cool down a bit and then add the milk and the mint. Stir well and season with salt and pepper.

Then, pour the soup in a blender and blend until smooth. Return it to a saucepan and reheat the soup gently, until just heated through.  Don’t let it boil.

Sprinkle the reserved chopped green onion tops on the soup when served.

If you’re trying to get away from using bottled salad dressings, this is a good place to start.  Not only is it figure-friendly, but the ingredients are very simple.  You can add some dried herbs of your liking to “green” it up a bit more.  Consider adding some garlic powder and onion powder for a new dimension, as well.  This dressing also makes a great veggie dip.

3/4 cup cottage cheese
1/2 cup natural unflavored yogurt
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp olive oil
Salt and pepper to taste
A few fresh chives, chopped

Put all ingredients in a blender and blend well for about 30 seconds.

Pour the dressing into a glass jar or small airtight container and season with salt and pepper.

Toss with your choice of salad (this is ideal for coleslaw, but can also be used for other salads) and sprinkle with freshly chopped chives.

You may want to just try this on crackers, or you may want to mix it into a bowl of hot, buttery pasta.  Once you smell the aroma of this pesto, you’ll be coming up with more and more ways to serve it!  It’s simple, but so very delicious.

2 cups cilantro leaves
3 garlic cloves, minced
1 tbsp fresh lemon juice
1/4 cup olive oil (preferably extra virgin)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Place the cilantro leaves and minced garlic in food processor and turn on slower speed.  With blade running slowly, carefully add the lemon juice and olive oil through top channel until you get a smooth paste.

Put the pesto into a serving bowl and add the salt and pepper. Cover and chill until needed.

The pesto will keep in the fridge for up to 2 days.  Makes about 1/2 cup of pesto.

On a hot, summer day, just munching on a plate of cold veggies is sometimes the perfect lunchtime meal.  Normally, a little Ranch Style dressing is the first thing we think to grab in my family.  Even though that is yummy and simple, when you want to kick it up a notch or two, this tahini dip makes your veggie nibbling come alive!

2 tbsp tahini (sesame paste)
2 tbsp water
Juice of 1 lemon
1 tbsp olive oil
2 tsp soy sauce

In a small glass bowl whisk together the tahini and water. At first, the mixture might look like it is curdling because the natural oils in the tahini won’t blend easily with the water. Keep whisking and you’ll find that eventually it will make a nice smooth cream.

Add the lemon juice, olive oil, and soy sauce.  Then taste and season with salt and pepper if desired.

This delicious dip can be served as an appetizer or lunchtime meal with crunchy raw vegetables and even crackers or breadsticks.

Tell your seafood-loving family that you’re making pizza tonight, then surprise them with this shrimp masterpiece.  The capers, garlic, and fresh basil also make this pizza stand out from any other ordinary fare.  You won’t get this from a delivery place!

2 small ready-made pizza crusts
8 thin slices mozzarella
8 – 10 large shrimp, peeled, deveined, tails intact
1 tbsp tomato paste
2 tsp capers
4 anchovy fillets, chopped (optional)
12 small black olives
1 garlic clove, finely sliced or crushed
1/4 small red onion, finely sliced
1/2 small red bed pepper, finely sliced
2 tbsp parmesan cheese, grated
1 tbsp fresh basil, chopped
Splash of olive oil

Preheat the oven to 400°F.

Put the pizza crusts on a large baking tray and spread with the tomato paste. Place the mozzarella slices on top and add the remaining ingredients to the two pizzas. Drizzle with a splash of olive oil, then cover with the grated parmesan cheese.

Bake for about 8 – 10 minutes or until the shrimp are tender and cooked through (they should be totally pink and curled up), and the crust is golden.

Sprinkle the chopped basil leaves on top and serve immediately.