Tropical Smoothie

3/4 c 2% milk
1 c Dole Tropical Gold Pineapple Chunks All Natural
1/2 c Yoplait Light Fat Free Vanilla Yogurt
1/2 c Minute Maid Light Orange Juice Beverage
1 Banana
3 TBS Coconut

Blend all ingredients in a mixer.

Makes 3 Servings @ 3 WW Points

Cheddar, Ham and Spinach Strata

Cheddar, Ham and Spinach Strata

3 T. unsalted butter, plus more for greasing pan
1 onion, finely chopped
1 10-oz. pkg frozen spinach, thawed, squeezed dry and chopped
1 1/2 tsp. salt
6 oz. ham, chopped
12 oz. grated low-fat Cheddar (3 cups)
1 large Italian or French bread (about 1 lb), cut into 1/2 inch thick slices
10 large eggs
1 T Dijon mustard
3 c half and half

Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in spinach and 1/2 tsp salt and heat through. Stir in ham; let cool.

Set aside 1 c cheese, cover and refrigerate. Butter a 9 by 13 inch baking dish. Cover bottom with a layer of bread. Cover bread with half of spinach mixture., then half of remaining cheese. Repeat with remaining bread and cheese.

Whisk together eggs, mustard, remaining salt and half and half in a bowl. Pour over strata. Press down with a spatula. Cover and refrigerate at least 6 hours or overnight.

Uncover strata and bring to room temperature. Preheat oven to 340. Sprinkle with reserved cheese and bake until set in center, 50 to 60 minutes. Let stand 5 minutes, cut into squares and serve.

Makes 8 Servings

Monkey Bread

Monkey Bread - I used to make this all of the time when my kids were small. I guess we sorta forgot about it. It's easy, simple, and delicious. For any kid, any age.

Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter
1/2 cup white sugar
2 tablespoons cinnamon

Directions:
Preheat oven to 350 degrees F and grease a 9-10 inch bundt cake pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Icing:
Ingredients:
1/4 pound cream cheese
1/4 pound butter
1/2 pound powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice

Directions:
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice. Wait until the bread is cooled before spreading the icing on.

Servings? Who's counting? Calories? What's that?

Peach Enchiladas

Peach Enchiladas - Someone brought this to our teacher potluck. It was DELICIOUS!!

Yield: 16 servings

Preparation: 15 minutes Bake: 45 minutes

2 (8oz) packages refrigerated crescent roll dough
4 firm peaches, peeled, pitted, and quartered or canned peach halves
1 1/2 cups sugar
1 cup butter, melted
1 tsp ground cinnamon
1 (12 oz) can citrus-flavored soda, such as Mountain Dew

Preheat oven to 350 degrees. Coat a 13 x 9 x 2 inch pan with nonstick spray; set aside. Unroll crescent roll dough and separate into triangles. Place 1 peach quarter on wide end of 1 dough triangle. Roll up from large end to small end to encase peach slice. Place in prepared pan. Repeat with remaining crescent roll dough and peaches. In a small bowl, combine sugar, melted butter, and cinnamon. Pour mixture over rolls. Pour soda on top. Bake for 45 minutes.

A No Calorie Counter