Tag Archives: greek yogurt

Peachy Green Strawberry Smoothie

i have always been confused by smoothie “recipes”.  why do you need a recipe? you just put whatever sounds good to you in a blender and then you drink it.  for me, this is some frozen fruit, greek yogurt, a splash of juice, and some water annnd voila! a smoothie is born.

but then i had been seeing these “green smoothies” everywhere — someone had the amazing idea to throw some leafy greens into a fruit smoothie for a veggie boost {& who doesn’t need one of those?}

after a few tries of throwing in added greens with my favorite smoothie ingredients, i believe i finally found something.  and now i understand why there are smoothie recipes in the world… because once you find a good one, you want to share it.

this one is great to start your day with, or to drink after an evening workout…whenever you choose to have one, i am sure that you’ll enjoy it… sometimes matt & i make it on days when we just need some extra vegetables  : )

Peachy Green Smoothie

an original recipe from: Matt & Rachel’s Kitchen

yield: 1-2 servings {we usually drink one each, but occasionally Matt & I will split it}

ingredients

  • 5-6 frozen peach slices
  • 5 xsmall frozen strawberries {or 2 large}
  • 1 large leaf  or 3-4 small rainbow chard, spinach, or kale with stalks removed {we like to use a different one each week, rainbow chard is pictured}
  • 1/3 cup plain Greek yogurt {we like Fage 2%}
  • .5 tbsp coconut oil
  • 3 tbsp orange juice
  • .25 cup cold water
  • optional add-ins:
    • 1 tbsp wheat germ
    • 1 tbsp flax seed

directions

Add above ingredients into your blender and blend until smooth.

{note:  We use our magic bullet, and this recipe fits great in it, but a full-size blender works too!}

p.s. here’s proof that even matt likes it! —

Advertisements
Tagged , , , , , , , , , , , , , , , , , , , ,

Green Chile Enchiladas

a Matt & Rachel’s Kitchen original, this is one of our favorite go-to recipes

firstly because it’s quick

secondly because it only has 5 simple ingredients

& thirdly because it is so tasty

these enchiladas are great to serve for a big dinner party or just for two!  matt & i cook them at the beginning of the week and enjoy ’em as leftovers…

{they are still awesome reheated a day, or 3, later}

M&R’s Green Chile Enchiladas

an original recipe from: Matt & Rachel’s Kitchen

makes 9-10 enchiladas, depending on filling amount

ingredients

  • 1 lb skinless chicken breasts   {time saver: 1 hot roasted chicken from your grocery store}
  • 2- 16oz jars Green Chile Sauce   {we like 505 Southwestern Green Chile** — we use one Mild & one Medium…adjust to your desired heat level. p.s. “hot” is truly Hot!}
  • .5 cup plain greek yogurt   {we like Fage 2% – or you can substitute Sour Cream}
  • 1 cup shredded sharp cheddar cheese   {we use block cheese & shred it ourselves}
  • 1 package medium flour tortillas   {we use Stacey’s Organic 8″ unbleached white flour}

directions

Heat oven to 375° and prepare baking dish: lightly grease a 9×13″ glass baking dish

If you have a roasted chicken, pick the chicken off the bone into a large mixing bowl and shred using two forks.  Skip to the next step.  If you have skinless chicken breasts, cook them how you prefer.  We like to poach them.  Once cooked, put chicken into a large mixing bowl and once cool enough to handle, shred chicken using two forks to pull meat apart.

For Poached Chicken: fill a large pot {or Dutch oven} 2/3 full of water and bring to a boil.  Wrap each chicken breast completely and tightly with plastic wrap. Using tongs, add the wrapped chicken breasts to the boiling water.  Cover and simmer for 20 minutes, until cooked through. {food thermometer should register 165°}

Add 1 jar of green chile {we used the medium for this}, yogurt, and half the shredded cheese to the shredded chicken.  Mix well.

Scoop desired amount of chicken mixture onto each tortilla, rolling each one and placing them tightly next to one another in your baking dish.  

Leave a few tablespoons of the mixture to spread over the top of the tortillas once they are all in the dish.  Next, pour your other jar of green chile over top the rolled tortillas.  Lastly, sprinkle on the rest of the shredded cheese.

Bake in a 375° oven for about 20 minutes or until heated throughout…enjoy!!

**Bonus: 505 is made with ingredients you can pronounce!

Tagged , , , , , , , , , , , , , , , , ,
Advertisements
Better Bites

My experiments in healthy eating, cooking, and living

My Utensil Crock

organizing my most useful kitchen tools

BIG EATS tiny kitchen

Cooking, eating, and enjoying the fresh morsels of life.

One Happy Table

Vegan Food for the Whole Family

mydearbakes

showcasing my dear's wonderful bakes!

Honey For The Bees

My adventures in life and veganism.....

Food Babe

no fungus here!

cancer killing recipe

Just another WordPress.com site

fueled by vegetables

You say tomato, I say LET'S EAT!

%d bloggers like this: