Tag Archives: softball

Banana Butterscotch Smoothie

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Good morning, all!

I’m sitting here drinking my creamy, sweet coffee and catching up on things. Probably my favorite time of day.

I tend to start and end the day in the same fashion, with a touch of sweetness. In the morning, coffee. And the evening, a smoothie.   And let me tell ya, I made a good one last night. It was D approved, and most importantly, it wasn’t super unhealthy.

I’m not gonna sit here and tell you it’s full of super-fruit and antioxidants. But a small one won’t make your pants tight either. Winner!

Banana Butterscotch Smoothie

Start with these guys. On the back right, in the baggie, there’s sliced, frozen bananas.

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Put 2 cups of ice in the blender, followed by about 1 cup frozen bananas, and 1/4 cup plain greek yogurt.

Then add 2 TBSP of instant, sugar/fat free butterscotch pudding powder. Or not. Use the real if you want. I had this on hand.

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Then add 1/2 tsp vanilla extract and cinnamon to your liking.

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Add 1 1/2 cups of almond milk. Or skim milk. Whatever you have on hand.

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Give it a whirl.

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The next step is very important. You have to put it in cute glasses like these.

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Topping it with a little whipped cream and some cinnamon is optional, of course.

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Enjoy!

Banana Butterscotch Smoothie

2 c. ice

1 c. frozen bananas, sliced

 1/4 c. greek yogurt

2 TBSP fat/sugar free butterscotch pudding mix

1/2 tsp vanilla extract

1 1/2 c. almond or skim milk

cinnamon to taste

whipped cream (optional)

1. Put all ingredients into a blender and blend until smooth. You may have to add ice or milk, depending on the thickness of the smoothie.

2. Pour it into precious soda shop glasses like these and drink up!

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We have our third beer league softball game tonight. My goal is to stop every ball and not get a black eye. D’s goal is to hit a “dinger.” For all practical purposes, a “dinger” is the same as a home run.

Hopefully we’re both successful. Happy Thursday!

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Farmer’s Market & Softball Game!

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Hello! Today was my one of my favorite days of the week. . .my day off! So I decided to head to town and run some errands. I told myself I was going to the Farmer’s Market alone, but that didn’t happen.

So, first up. . .

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Allow me to introduce you to the Candyland for mature adults, BevMo. Talk about a store that lives up to its’ name. I mean seriously, whatever drink you need, they have it. They have drinks you don’t even know you need.

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The original reason I stopped at BevMo was to pick up some coffee syrup. They sell it in huge bottles, at a great price. Not to mention the selection of flavors. To all the coffee lover’s with a sweet tooth, this is a dream. 🙂 However, I came home with a few other things. I’m sure they will be making an appearance in a later post.

Lancaster Boulevard Farmer’s Market

Lancaster Blvd is an area in downtown Lancaster that has shops, movie theater, restaurants, and a small bar district. Over the past few years the city has really built it up, and it’s turned into a really cool area.

Every Thursday afternoon they have a farmer’s market, where a lot of farmers and distributors come and sell some seriously great produce. So I decided to beat the heat and see what fruit and veggies I could find.

The strawberries were some of the best I have ever had. So juicy, and sooo sweet. 🙂

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I ended up with juicy peaches, strawberries, beets, and some fresh corn. I wanted so much more, but there’s always next week!

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I have an awesome salad coming up using the strawberries and beets…delicious!

We had our second co-ed softball game, which we tied. That is a pretty much a loss in our book, but considering these are placement games I suppose we’ll let it slide. 🙂  D hit a dinger down the 3rd base line, and I played the role of punching bag at short. Didn’t field very many clean, but knocked ’em all down.

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Even though we’ve only had two games, I think we’ve made a post-game ritual of stopping for frozen yogurt! I’m not gonna complain. And neither is D!

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Before we moved to California, Adam and I lived near the best fro-yo place ever, Cherry Berry, and we frequented the place. I don’t know what it was about that place, but we just loved it. So finding this little gem here in the desert has been a chilly treat!

Mine is on the left. Brownie bites, sprinkles, fruit. Ya know, the basics. As Annie (one of my sisters) would say, it looks like unicorn vomit. I disagree. D went the strawberry cheesecake route, complete with little bite-sized pieces of real cheesecake and caramel sauce. Yum-o!

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See ya later!

Spaghetti Squash Casserole

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I knew summer in the desert would be hot. And so far it has accomplished that with 111* temps! I was ready for that, but I’m from humid Oklahoma. HUMIDITY doesn’t exist out here. When I walk outside I can watch my arm hair burn down to my skin.

Usually the hot weather calls for something light, cold, and fresh for dinner. However, our Midwestern stomachs have yet to get the memo. Instead, we have home-cooking on our minds.

It’s hard to beat a good old-fashioned casserole, and you’ll find that Adam and I can make quick work of one! But I haven’t exactly been on the straight and narrow in the kitchen lately(whoopsies), so I decided to curb our down-home craving with this lightened up version of one of our favorite recipes, Baked Spaghetti. The original recipe is full of melted mozzarella, creamy goat cheese, pasta, and sweet Italian sausage. I can hear the slurping now. . .however, I can feel my pants getting tighter, too.

Which brings me to my lightened up Spaghetti Squash Casserole!

Start by poking wholes in a spaghetti squash and microwave it for 10-12 minutes, or until completely tender. Take it out and let cool. Next, slice it in half and scoop the seeds out. Then grab a fork and. . . well, fork it out. Put it into a colander and lightly salt it. Set aside for at least 10 minutes, and let all of the moisture seep out of the squash. Ain’t nobody got time for a watery casserole! 🙂

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While your squash is crying, take the zucchini, mushroom , onion, and red pepper and give them a dicin’ to your likin’. After they’re all chopped, heat 2 TBSP olive oil in a large skillet. Throw in the veggies on high heat, get a good sear, and then turn down your heat and saute the until tender. Once tender, turn the heat back up and cook off excess moisture.

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Now that you have your veggies ready to go, brown one pound of ground turkey (or Italian turkey sausage) with 1 TBSP minced garlic. Once browned through, add 1 tsp of Italian Seasoning ( I added extra basil),  about 2/3 jar of spaghetti sauce, and your veggies. Stir that until just combined, not over mixing.

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Now dump in the rest of your sauce, the drained spaghetti squash, and a little black pepper. Look how much liquid came out of the squash. That’s about 1/3 cup!

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Now, for the stars of the show. . .the cheese! This is what makes this casserole feel like the real thing. You need 1/3 cup parmesan, 3 oz  goat cheese, and 4-5 oz mozzarella. Layer half of you squash/sauce/veggie mixture in a medium-sized baking dish. Layer all of the cheeses evenly across the sauce, reserving 1/3 of the mozzarella to top with.

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Now all you have to is layer the other half of the sauce mixture on top of the cheese, and finish it off with a sprinkling of mozzarella. And,  ta-dah! Throw it in the oven at 350*F for arooooound 20-30 minutes. Really, you just want it to be bubbling and the cheese on top meted through.

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While the casserole is resting for about 10 minutes, you could whip up some garlic butter and slather it on some bread. Just throw it in your already hot oven and heat through. While this step is optional, D (Adam) recommends it. 🙂

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Plate it up, and enjoy! It turned out gooey and moist, but not watery!

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Even though the critic in this house isn’t all that critical, he gave it two thumbs up! And enough leftovers for Adam to take in his lunch a couple of days. Everyone wins!

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Adam and I are playing on a co-ed softball team through his work. Tonight is our second game, and before last week I hadn’t played softball in. . .YEARS. We won, but I could use some practice. I guess we could buy a softball? Probably a good starting point.

Full Recipe

Spaghetti Squash Casserole

1 medium spaghetti squash

1 small zucchini, diced

1/2 cup red bell pepper, diced

1 cup mushrooms, sliced thin

1 medium sweet onion, diced

2 TBSP olive oil

1 lb. ground turkey or Italian turkey sausage

1 TBSP minced garlic

1 tsp Italian seasoning

1 jar spaghetti sauce

black pepper to taste

1/3 cup parmesan

3 oz goat cheese

4-5 oz mozzarella

1. Pre-heat oven to 350*F. Take spaghetti squash and poke it full of holes. Place in a microwave for around 10 minutes, or until  tender. Once cooled, cut in half, remove seeds, and fork out all of the “spaghetti.” Place in a colander, lightly salt, and let drain for at least 10 minutes.

2. While the squash is draining, saute zucchini and next three ingredients in the olive oil on high heat. Once seared, turn heat to medium and cook until tender. Once tender, turn heat up and cook off all excess moisture. While veggies are working, brown 1 lb turkey and garlic.

3. Once browned, add veggies, 2/3 sauce, and seasoning. Mix a bit. Then add the spaghetti, rest of the sauce, and black pepper. Mix until just combined.

4. Layer 1/2 of the squash/sauce mixture, and then all of the cheeses, reserving 1/3 mozzarella. Slather the rest of the sauce on top, and sprinkle with remaining cheese. Bake at 350*F for 20-30 minutes, or until bubbly and cheese melted. Enjoy!