Creamy Broccoli Cheddar Soup

Just after New Year's, my husband, kids, and I piled into the car for a trip to the Midwest to celebrate a late Christmas with my in-laws.  Since we were arriving late in the evening, my mother-in-law planned a simple supper of soup and warm bread, which was perfect on a cold evening!  I asked her for the recipe, and a few weeks ago, when my own mama was visiting, I planned a similar meal.  Mom and I made a few changes to the original recipe, added a crisp green salad, and served Chocolate Fondue for dessert.  It was, once again, a "simple" meal, but one that warmed a body right up on a cold winter night!  My kids loved the soup, opting to sip it from a cup "like a broccoli smoothy, Mommy!" and dip the bread as well.

1/2 cup plus 2 tablespoons butter

1 medium onion, chopped

4 cloves garlic, minced

1/2 cup flour

4 cups milk

4 cups chicken stock

4 cups frozen broccoli florets, roughly chopped

2 cups shredded carrots

2 cups shredded sharp cheddar cheese

1/2 teaspoon ground nutmeg

1/2 teaspoon cayenne, plus more or less to taste

salt & pepper to taste

Melt 2 tablespoons butter in a large soup pot over medium-high heat until melted.  Add onion and garlic and saute until soft and fragrant.  Remove from pot and set aside.  

Reduce heat to medium and melt remaining 1/2 cup butter, then add flour, whisking constantly.  Add milk and chicken stock and stir to combine.  Add broccoli, carrots and onions.  

Reduce heat to low and simmer 20-25 minutes, or until vegetables are softened.  Add cheese and remaining seasonings.  Simmer, stirring occasionally, until soup has thickened.  With an immersion blender, puree soup until it is almost completely smooth.  Adjust flavor according to taste.

Serve with warm crusty bread.

Serves 6-8.

Homemade Caesar Salad Dressing

My parents used to be members of a pretty exclusive dining club.  It was the location of my fabulous wedding reception and I have many fond memories of joining my folks for a celebratory dinner at the Town Point Club.  One of the special touches of the Club was that the servers made the dressing for their wonderful Caesar dressings at the table.  We had our favorite server, who would add a little extra garlic for our garlic-loving family, and I loved watching her whip up the dressing, mixing together just the right ratio of each ingredient.  Bottled dressings are certainly convenient, and I love Ken's Caesar dressing (both the creamy and vinaigrette versions), but for a special meal, homemade is the way to go!  Since you're going to the trouble, use quality olive oil and parmesan; it really does make a difference in this classic.  Enjoy!

1 egg

2 tablespoons fresh lemon juice

1/2 teaspoon Worcestershire sauce

1 teaspoon red wine vinegar

1 1/2 tablespoons chopped anchovy fillets

1 small clove garlic, minced
1/2 cup quality olive oil

1/2 cup freshly grated parmesan cheese

salt and pepper to taste

Crack the egg into a small bowl.  Add the lemon juice, Worcestershire, vinegar, anchovies, and garlic and whisk to combine well.  Gradually whisk in the olive oil.  Stir in the grated cheese.  Season to taste with salt and pepper.  Adjust flavors to taste (sometimes I add extra garlic or cheese).

Recipe adapted from The Williams-Sonoma Bride and Groom Cookbook, by Gayle Pirie and John Clark.

Strawberry Sparkler

Easter Brunch is just one of those meals that requires a special cocktail.  I wanted something fun and refreshing, but also something colorful, like an Easter Egg this year.  I'm not a huge fan of champagne, but the sparkly stuff does lend itself well to brunch beverages.  So, I went rooting around in my fridge, did a little internet searching for inspiration, and came up with this lovely drink!  It reminded me of a pink tulip and tasted just like Springtime!  This is the perfect signature cocktail for a bridal shower, spring luncheon, or for no reason at all!  Enjoy...and Happy Easter!

2 cups hulled strawberries

1/4 cup orange juice

1 bottle chilled Prosecco or other dry sparkling wine

Mint sprigs, whole strawberries, and orange slices for garnish

In a blender, puree strawberries and orange juice until smooth. In a pitcher, combine strawberry puree and prosecco.  Stir gently. Serve garnished with sprigs of mint and additional whole strawberries and orange slices.

Sirloin with Garlic Butter

Every now and then my husband and I enjoy a date night at home.  We either put the kids to bed early or we arrange to eat late, after they're asleep.  I'll set the table with linen napkins and our nice everyday dinnerware.  My husband will open a bottle of wine and turn on some soft music.  Breaking up the monotony of the week allows us to relax after the stress of real life, enjoy a quiet meal with actual adult conversation, and feel like we're on a date, even though we're still at home!  Bonus if Netflix delivered that day so we get dinner and a movie, all from the comfort of our own family room.  Try this steak dinner next time you want to impress your honey; you'll feel like you're in a French Bistro, and your special someone will feel extra pampered!

For the steaks:

4 steaks (I used sirloin, but any cut will do)

2 tablespoons olive oil

salt and pepper

thyme (fresh or dried, doesn't matter!)

2 tablespoons dried parsley

For the garlic butter:

1/2 cup (1 stick) salted butter, at room temperature

1 tablespoon fresh thyme

3-4 cloves fresh garlic, roughly chopped

2-4 dashes Worcestershire

2-4 dashes hot sauce

Make the garlic butter.  Combine all ingredients in the bowl of a food processor.  Pulse until smooth.  Place in a small dish or mold and chill until time to grill the steaks.

Just before prepping the meat and grill, take the garlic butter out of the fridge to re-soften.  Rub olive oil, salt, pepper, and thyme on both sides of meat, rubbing the seasonings in to ensure it adheres.  Prepare a grill or place a grill pan over medium to medium-high heat.  Once grill is ready, place the steaks on the grill and cook 5-7 minutes per side, or until desired doneness.

Once cooked, remove the steaks from grill, place on a platter, and allow to rest for about 5 minutes.  While meat is resting, place a dollop of garlic butter on each steak, along with a sprinkling of parsley.

Serves 4.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Bourbon BBQ Sauce

I once read somewhere that southern BBQ is like European wine; no two regions taste the same.  (You may have read that on this blog before).  Well, it's true!  My favorite BBQ sauce is both sweet and spicy, but not too much to either side of that spectrum.  This sauce is just right.  I made it on a whim one night, mostly because I was trying to use up some things in my pantry.  I'm so glad I did!  This recipe made enough sauce to baste six chicken breasts and still fill a mason jar to use later on (which I have, as you can see from the picture).  Try it; it's a winner!

2 tablespoons olive oil

1 medium onion, coarsely chopped

4 cloves garlic, chopped

1/2 cup plus 2 tablespoons bourbon

1 1/4 cups ketchup

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 canned chipotles in adobo, chopped

2 tablespoons brown sugar

2 tablespoons ancho chile powder

1 tablespoon smoked sweet paprika

1/4 teaspoon cayenne

1 tablespoon honey

1 tablespoon molasses

salt and pepper to taste

Heat oil in a medium saucepan over medium-high heat.  Add the onion and garlic and cook 1 minute.  Add the 1/2 cup bourbon and cook until completely reduced.  Add the ketchup and 1/2 cup water.  Bring to a boil, then simmer 5 minutes.  Add mustard, vinegar, Worcestershire, chipotles, brown sugar, chile powder, paprika, cayenne, honey, and molasses.  Simmer, stirring occasionally, until thickened.

Transfer mixture to a blender or food processor and puree until smooth.  Season with salt and pepper.  Pour into a jar, add the remaining 2 tablespoons bourbon, and cool to room temperature.

Works wonderfully to baste chicken, brisket, or pork chops while grilling out!

Recipe adapted from Bobby Flay's Throwdown, by Bobby Flay.

Tilapia with Salsa Verde

This super fast and super delicious dish is perfect for a summer night with a south of the border or Mediterranean flavor!  I serve it with a side of my favorite gazpacho, sautéed summer veggies, and a crisp green salad.  Not only is it flavorful, but it's light and healthy and easy on the waistline, a bonus during bikini season.  Try the salsa on other fish, like grouper, red snapper, or ocean perch.  It's equally tasty over chicken or pork, or even stirred into rice.  No matter how you try it, it's sure to be a hit on your dinner guests!  

9 ounces canned diced green chiles

1/2 small onion, cut into chunks

2 cloves garlic

1/2 fresh jalapeño

4 teaspoons olive oil, plus more for drizzling

1/3 cup cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt, plus more for seasoning

4 6-ounce tilapia filets

Combine all but the fish in a blender and puree until smooth.

Heat a non-stick skillet or grill pan to medium-high.  Brush the fish with olive oil and season with salt.  Sauté or grill until just cooked through and flakes with a fork, about 5 minutes.

Transfer fish to a plate and top with the salsa verde.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Heirloom Tomato Gazpacho

I've been to Spain a few times now, and there's nothing I love more than a refreshing bowl of gazpacho. The spiciness is contrasted with the cool cucumber and tomato, and, as my dad would say, the flavors explode in your mouth! My husband isn't one for chilled soups, but I'm a big fan. That's fine, because the longer these flavors meld together in your fridge, the better it tastes. Perfect for a summer lunch, appetizer to a Spanish-themed party, or a snack to have on hand after a day of soaking up sun and sand at your favorite Mediterranean beach.

2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting color for garnish (or use red and yellow grape tomatoes)

2-3 cloves fresh garlic

1 large cucumber, peeled and roughly chopped

1 medium green bell pepper, roughly chopped

1/3 cup cilantro leaves

1/2 small red onion, roughly chopped

1 small jalapeño, seeded and chopped (more or less to taste)

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

V-8 juice as needed (no more than a cup or two, I like the spicy kind)

In a blender or food processor, combine all except V-8.  Puree until smooth (but not completely liquid, you want some texture).  Taste for flavor and adjust ingredients as needed.  Add V-8 as needed to adjust heat and/or color.  This soup is prettiest when it's a bright red, but depending on the colors of your vegetables, it may look rather pale without the extra tomato juice.

Transfer gazpacho to a covered container or pitcher and refrigerate until chilled, about 30 minutes.

Just before serving, cut remaining tomato into small dice.  Divide soup among shallow bowls, or even juice glasses as I did above.  Garnish with diced tomato and extra cilantro.  Serve cold.  Equally delicious sipped directly from the glass!

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer, by Arthur Agatston.

Fresh Corn on the Cob with Basil Tomato Butter

"Look, Mom, corn!"  My mama is from Southern Illinois, where corn is king.  In fact, the annual festival in her hometown culminates with Corn Day, complete with a parade and Corn Queen!  Soooo.....on every road trip, whenever we pass a corn field, we shout, "Look, Mom, corn!"  Needless to say, we ate a lot of corn on the cob growing up.  And while I love the stuff, it's not something I make often.  I'm not the expert on picking corn from the huge bins at the grocery like Mama is, and until I made this recipe, I wasn't really sure how to even cook the corn!  But, as had been my entire culinary education, I read the recipe and followed the instructions.  And this corn turned out perfectly!  Then I called Mama and she told me a shortcut for making corn in the microwave...  Anyway, this recipe was great, the herbed butter was fabulous, and it would be just as amazing on a baked potato or slathered into crusty garlic bread before baking to add a few more delicious flavors!

4-8 ears of corn

salt to taste

1 cup salted butter, softened

1 tablespoon fresh basil

1 teaspoon fresh thyme

1 teaspoon fresh oregano

1 tablespoon sun-dried tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

Remove the husks and silks from the corn.  Bring enough salted water to cover the corn to a boil in a large stockpot.  Add the corn and return to a boil.  Remove the corn and drain.

Meanwhile, combine the remaining ingredients in the bowl of a mini-food processor (or a blender would work just as well).  Pulse until herbs and tomatoes are roughly chopped and everything is combined well.  Spread over hot corn.

Serves 4-8.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Rum Runners

At my cocktail party-esque wedding reception, we served two "signature" drinks to our guests during a cocktail hour while my husband and I were having some pictures taken.  Since my husband is from Kentucky and one of our first dates was a trip to the Kentucky Derby, a mint julep was a must.  But, since our wedding colors were pink and green, I wanted to offer a pink and fruity option to contrast with the strong flavors of the julep.  We were headed to Jamaica for our honeymoon, so a Rum Runner seemed like an obvious choice!  Apparently they were divine, because one guest bragged to my mom that she had four or five during that first hour of libations!  Here's my version of this refreshing drink....it would also be fabulous blended with a handful of ice!  Enjoy!

1 oz pineapple juice

1 oz orange juice

1 oz blackberry liqueur

1 oz banana liqueur

2 oz rum

Splash grenadine

Orange  and pineapple slices for garnish

Pour all over ice and serve with fruit slices perched on the side of the glass.  Paper umbrella optional!

Lime-Marinated Spicy Grilled Salmon with Cilantro-Pumpkinseed Pesto

For the fish:

2 1/2 pounds salmon fillet, skinned and pin bones removed

1/4 to 1/3 cup freshly squeezed lime juice

2 teaspoons lime zest

3 cloves garlic, minced

2 tablespoons fresh cilantro, finely chopped

2-3 tablespoons Smoky Chipotle Adobo

1/8 cup olive oil

For the Pesto:

1 or 2 poblanos, fire-roasted, peeled, and seeded

6-8 cloves garlic, peeled

1 cup green pumpkinseeds, pan roasted until most of hte seeds have popped and the edges are slightly browned, then cooled

1 bunch cilantro, washed and the last 2 inches of the root end removed

1 1/2 tespoons salt

juice of 1/2 a lime (1 tablespoon)

2-3 tablespoons cool water (or as needed to make a smooth puree)

1/4 cup olive oil

Cut the salmon into serving-sized portions (6 ounces each).  Preheat the grill to medium-high.

Combine lime juice, zest, garlic, and cilantro in a bowl and set aside for 10-15 minutes.  Brush or drizzle the fish with the lime mixture to completely coat.  Let sit for 5 minutes to absorb the flavor and slightly dry.

Sprinkle the salmon with the dry rub and let sit 5-10 minutes more.  Brush the surface of the fish with olive oil to evenly coat.  

Make the pesto.  Combine all pesto ingredients, except olive oil, in a food processor or blender and process until smooth (with a blender more water will be needed).  Taste for salt and chile heat, adjusting as needed.  Blend in the oil.  Set aside.

Cook fish on the grill until done but still moist and not overcooked (the time will depend on the thickness of the fillet).  Serve warm with pesto on top.

Serves 6.

Recipe adapted from Fiesta on the Grill, by Daniel Hoyer.

Asparagus Soup with Herbed Goat Cheese

Several months ago, I took a couple of cooking classes at Williams-Sonoma.  Actually, it was really more like witnessing a cooking demonstration, getting a free cookbook, and being  served a fabulous three-plus course meal.  But that's just semantics.  I was first made aware of these opportunities when I received an email about the Cookbook Club featuring Giada de Laurentiis's new book, Weeknights with Giada.  I looked at the menu and when my tummy started rumbling, I knew I needed to get involved in this club.  Unfortunately, that month's demonstration was booked solid, so I signed up for the next class, and made a plan to prepare Giada's menu despite the fact that I wouldn't be able to sample the dishes before making the meal for my husband.  I found the cookbook at Target and immediately went to town tagging the dozens of recipes I couldn't wait to try.  In fact, I cooked from that book for an entire month and still didn't cover everything!  Needless to say, the five or six recipes featured in the cooking class were far too much for just one meal for my husband and I, so I split the recipes up, making this soup along with an open-faced shrimp sandwich on a day we were looking to lighten things a bit.  It's creamy, full of flavor, and such a gorgeous color...  I just know you're going to love it!

1/2 cup herbed goat cheese crumbles, at room temperature

1/2 cup plus 2 tablespoons fresh basil

salt and freshly ground black pepper

cooking spray

2 tablespoons unsalted butter at room temperature

1 large leek (white and pale green parts only) thinly sliced

4 cups chicken stock

2 pounds asparagus, trimmed (frozen will work if you can't find fresh)

Line a small baking sheet with parchment paper or waxed paper.  In a small food processor, process the goat cheese and 2 tablespoons basil until smooth.  Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.  Spray a 1/2-ounce cookie scoop or round tablespoon measure with cooking spray.  Scoop the goat cheese into balls and place on the prepared baking sheet.  Chill in the fridge until you make the soup.

In a large pot, heat the butter over medium heat.  Add the leek and cook, stirring constantly, until softened, 3-4 minutes.  Add the stock, asparagus, and remaining basil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Increase the heat to high and bring to a boil.  Reduce the heat so that the mixture simmers and cook for about 15 minutes, until tender.

Working in batches, place the soup in a blender or food processor and blend until smooth.  Season to taste.  Ladle into shallow bowls and garnish with the goat cheese balls.

Serves 4-6.

Recipe adapted from Weeknights with Giada by Giada de Laurentiis.

Pasta alla Formiana

I needed a side dish the other night for dinner and remembered seeing Giada make this on one of her shows.  It seemed like just the right thing, and I had all the ingredients on hand.  Just like a nice small side of spaghetti!  Did I mention that it's pretty quick to throw together?!  I was a little skeptical of pasta being quick but I am so glad I had faith in Giada's Italian roots!  I was also skeptical of the fact that I didn't cook my pasta in boiling water first, but the heat of the sauce in the oven takes care of that for me!  At the end of the day, I wish I'd doctored the sauce just a bit, to add some more flavor (I did add quite a bit more garlic!) along with some basil, but since this was the first time I'd tried this dish, I didn't want to change things up too much.  Play around with it; see what you like.  Don't forget to leave me a comment with any changes or additions you made so I can try your variations the next time I make this!!

cooking spray

1 28-ounce can crushed tomatoes, with juice

1/2 cup chicken stock

1 (or about 4, in my case) clove(s) garlic, chopped

1 box penne, or other small pasta

1/3 cup olive oil, plus more for drizzling

2 tablespoons dried oregano

2 teaspoons salt

1/2 teaspoon pepper

5 extra-large tomatoes, sliced 1/4-inch thick

Place an oven rack in the upper third of the oven.  Preheat to 450.  Spray an 8-inch glass baking dish (or small rectangular casserole) with cooking oil.

In a blender, combine crushed tomatoes and their juice, chicken stock, and garlic.  Pour into a medium saucepan and bring to a boil over medium-high heat.  Stir in the pasta, olive oil, oregano, salt, and pepper.

While the sauce is heating, line the bottom and sides of the baking dish with half to two-thirds of the tomato slices.  Pour the pasta mixture into the pan and spread evenly.  Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered.  Drizzle with olive oil.

Put the baking dish on a rimmed baking sheet and bake 30 minutes, until the tomatoes are slightly crispy and the pasta is cooked.  Cool five minutes and serve.

Serves 4 to 6.

Recipe adapted from Weeknights with Giada by Giada de Laurentiis.

The Best Marinade for Flank Steak (or anything!)

Who doesn't love having a great marinade recipe in your hip pocket?!  Especially during prime grillin' season!  This recipe is perfect for flank steak (a tough cut of beef which needs some help to tenderize and add in delicious flavor) but works just as well on any type of meat you'd like to serve up this summer....and let's not kid ourselves, my family grills year-round!

3/4 cup olive oil

1/4 cup honey

1/4 cup soy sauce

2 tablespoons balsamic vinegar

1/8 teaspoon cloves

1/2 a small onion, chopped

1 1/2 teaspoons ginger

Place all ingredients in a blender and let 'er go until smooth.  Play around with different oils and vinegars depending on what you have on hand.  Don't worry about whole or ground cloves and ginger...it's all gonna get blended up no matter what!

Marinate desired meat or poultry 24-48 hours in the refrigerator (and yes, you need that time for a flank steak!).  Let the meat rest on the counter for 30 minutes to an hour before grilling (or broiling).  Baste with marinade during grilling/broiling until done to your likeness!

Curried Carrot Soup

I made this soup for the first time when my best friend came to visit for my engagement party several years ago.  The party was in October, so a cup of this orange soup was in perfect keeping with the season.  Robust and full of flavor, yet light, it pairs well with a crisp autumn salad, cinnamony apple-spice muffins, and a refreshing white wine to cool the palate.  It was a fabulous centerpiece to the lunch I served when my friend arrived from the airport!  Did I mention it's healthy, too?!?

1 tablespoon olive oil

2 tablespoons butter

1 medium onion, chopped

1 1/2 pounds baby carrots

6 cups chicken stock, divided

1 1/2 tablespoons curry powder

1/4 to 1/2 teaspoons cayenne

salt

sour cream

Preheat a pot over medium-high heat.  Add olive oil and butter.  When butter is melted, add onions and carrots and saute 5 minutes.  Add 4 cups chicken stock, curry, cayenne, and salt.  Bring to a boil, cover, and cook until carrots are very tender, about 15 minutes.

Process soup in a blender or food processor (work in batches as necessary) until soup is smooth and carrots are fully pureed.  Return pureed soup to pot and place back over low heat.  If the soup is too thick, add the remaining stock, up to 2 cups, to achieve desired consistency.  Adjust seasonings according to taste.

Serve soup with a dollop of sour cream.

Serves 4-6.

Recipe adapted from 30-Minute Meals Get-Togethers by Rachael Ray.

Ancho Beef Chili

I've been hanging on to this recipe for a while now, waiting for just the right time to try it out.  We love chili and we love Tex-Mex, so this is a great combo!  The problem is...I can't remember where I found this recipe, so I have no clue to whom I should give credit.  I think it's Rachael Ray, but if it's not, please forgive me.  Perfect for a cold winter night, or for a hot lunch after a day of sledding and making snow angels.  I tweaked a few things, so the recipe below is my adaptation of someone's recipe...maybe Rachael's!  Enjoy!

1 quart beef stock

4 ancho chilis (dried poblanoes), seeded

2 tablespoons olive oil

1 1/2 pounds ground sirloin

1 red onion, chopped

1/2 red bell pepper, chopped

3-4 cloves fresh garlic, chopped

1 tablespoon cumin

2 teaspoons corriander

1 teaspoon cinnamon

salt and pepper

1/2 cup salsa

1 small can tomato paste

1/4 cup cilantro leaves, plus more for garnish

1 ripe avocado

1 cup sour cream, plus more for garnish

zest and juice of 1 lime

1 1/2 cup shredded pepper-jack cheese

1 poblano chili

4 flour tortillas

fried tortilla strips, for garnish

Over medium-high heat, bring stock and anchos to a bubble.  Reduce heat to medium and simmer 15 minutes until chilis soften.  Puree until smooth and reserve.

Brown sirloin with olive oil.  Add onion, garlic, bell pepper, and spices and cook until tender.  Add salsa and tomato paste and cook one minute more.  Add chili-stock mixture and bring to a bubble.

Puree cilantro, avocado, sour cream, and lime zest and juice.  Set aside.

Preheat broiler to high.  Roast poblano until soft and charred on all sides, about 15 minutes.  Place in a bowl and cover tightly with plastic wrap.  Allow to cool, then remove skin and chop.  Toast a tortilla 1 minutes per side in a non-stick skillet over medium heat.  Top with 1/2 the cheese and half the roasted pepper and allow cheese to melt.  Top with second tortilla.  Flip and cook 1-2 more minutes.  Keep quesadillas in warm oven while repeating with remaining tortillas, cheese, and chopped poblano.

Add avocado mixture to chili and stir to mix.

Serve quesadillas alongside chili with fried tortilla strips, a dollop of sour cream, and fresh cilantro.

Breakfast Yogurt Shake

This is by far my favorite breakfast!  It's quick, easy, tasty, refreshing, healthy, and best of all, it tastes like dessert!  Mix up your fruits for any flavor that suits you, add protein, add flax or fish oil.  Drink it from a straw or right out of the blender.  Feed it to your kids, your husband, even your dog!  This will make you two normal glass sized shakes or one huge shake! I usually pour the whole thing in a large plastic cup and milk it all morning. It comes to about 300 calories, depending on the type of yogurt and fruit you use and how large you make your shake. I like the larger portion to curb my appetite until lunch time, or to give me a boost of energy before the gym!  Enjoy!

2 cups low-fat vanilla yogurt (Dannon's Light & Fit) 

2 cups frozen fruit (make sure you get the kind that is not immersed is sugary syrup)

a splash of skim milk (maybe about 1/4 cup?)

Combine all in a blender and give it a whiz until it's your desired consistency.

Flavor Ideas:

Strawberry

Mango

Triple Berry (Strawberry, blackberry, raspberry)

Peach

Add a banana

Any combo you can think of!