Jamba Juice Recipes

My favorite site with jamba juice recipes disappeared off the internet a few months ago.  With a little prowling, I was able to find a cached copy and put it here for safekeeping.  1 scoop is an overflowing 1/2 cup.  Enlightened base can supposedly be found as a low calorie dairy base at health food stores (I'm not seeing it, so please tell me if you find this because it's in my favorite one!).

ALOHA PINEAPPLE 

10 oz. pineapple juice 

1 scoop plain yogurt 

2 scoops strawberries 

1 scoop bananas 

2 scoops pineapple sherbet 

1 scoop ice 

BANANA BERRY 

12 oz. apple juice 

2 scoops bananas 

1 scoop blueberries 

1 scoop frozen yogurt 

1 scoop raspberry sherbet 

1 scoop ice 

BERRY FULLFILLING 

4 oz. raspberry juice 

8 oz. enlightened base 

2 scoops strawberries 

1 scoop raspberries 

1 scoop blueberries 

1 scoop ice 

BERRY LIME SUBLIME 

12 oz. raspberry juice 

2 scoops strawberries 

1 scoop raspberries 

2 scoops lime sherbet 

1 scoop ice 

BRIGHT EYED AND BLUEBERRY 

12 oz. soymilk 

2 scoops yogurt 

2 scoops strawberries 

1 scoop blueberries 

CARIBBEAN PASSION 

12 oz. Mango-passion juice 

2 scoops strawberries 

1 scoop peaches 

2 scoops orange sherbet 

1 scoop ice 

CITRUS SQUEEZE 

6 oz. pineapple juice 

6 oz. orange juice 

2 scoops strawberries 

1 scoop bananas 

2 scoops orange sherbet 

1 scoop ice 

COLD BUSTER 

12 oz orange juice 

2 scoops peaches 

1 scoop bananas 

2 scoops orange sherbet 

1 scoop ice 

KIWI BERRY BURNER 

12 oz. Kiwi juice 

2 scoops strawberries 

1 scoop raspberries 

2 scoops raspberry sherbet 

1 scoop ice 

MANGO-A-GO-GO 

12 oz. Mango-passion juice 

3 scoops mangos 

2 scoops pineapple sherbet 

1 scoop ice 

MANGO MANTRA 

4 oz. orange juice 

8 oz. enlightened base 

2 scoops mangos 

2 scoops peaches 

1 scoop ice 

MIGHTY CHERRY CHARGER 

4 oz. raspberry juice 

6 oz. soymilk 

2 scoops cherries 

1 scoop strawberries 

2 scoops frozen yogurt 

1 scoop ice 

ORANCE-A-PEEL 

12 oz. orange juice 

2 scoops strawberries 

1 scoop bananas 

2 scoops frozen yogurt 

1 scoop ice 

ORANGE BERRY BLITZ 

12 oz. orange juice 

2 scoops strawberries 

1 scoop blueberries 

2 scoops pineapple sherbet 

1 scoop ice 

ORANGE CHERRY CHEER 

6 oz. orange juice 

6 oz. soymilk 

3 scoops cherries 

1 scoop frozen yogurt 

1 scoop orange sherbet 

1 scoop ice

ORANGE DREAM MACHINE 

6 oz. orange juice 

6 oz. soymilk 

2 scoops frozen yogurt 

2 scoops orange sherbet 

2 scoops ice 

PEACH PLEASURE 

12 oz. peach juice 

2 scoops peaches 

1 scoop bananas 

2 scoops orange sherbet 

1 scoop ice 

PINA COLADA 

12 oz. pineapple juice 

1 Tbls coconut 

1 scoop bananas 

2 scoop frozen yogurt 

2 scoops pineapple sherbet 

1 scoop ice 

PUMPKIN SMASH 

8 oz soymilk 

1 scoop pumpkin mix (from can) 

4 scoops frozen yogurt 

2 scoops ice 

RAZAMATAZ 

12 oz raspberry juice 

2 scoops strawberries 

1 scoop bananas 

2 scoops orange sherbet 

1 scoop ice 

STRAWBERRIES WILD 

12 oz. apple juice 

2 scoops strawberries 

1 scoop bananas 

2 scoops frozen yogurt 

1 scoop ice 

STRAWBERRY NIRVANA 

4 oz. apple juice 

8 oz. enlightened base 

4 scoops strawberries 

1 scoop bananas 

1 scoop ice 

STRAWBERRY SURF RIDER 

12 oz. lemonade 

2 scoops strawberries 

1 scoop peaches 

2 scoops lime sherbet 

1 scoop ice 

SUNRISE STRAWBERRY 

12 oz. soymilk 

2 scoops yogurt 

2 scoops strawberries 

1 scoop bananas 

GUMMIE BEAR 

12 oz. peach juice 

1 scoop peaches 

1 scoop of each: orange, lime, pineapple, and raspberry sherbet and frozen yogurt 

1 scoop ice 

TANGO TROPIC 

12 oz. peach juice 

2 scoops strawberries 

1 scoop peaches 

1 scoop raspberry sherbet 

1 scoop orange sherbet 

1 scoop ice 

TROPICAL AWAKENING 

4 oz. pineapple juice 

8 oz. enlightened base 

2 scoops strawberries 

1 scoop blueberries 

1 scoop bananas 

1 scoop ice

Fresh's Black Bean Burrito Wrap

Another vegan meal brought to you by the Refresh cookbook.  This was seriously delish!  My favorite thing about it is, unlike other meatless meals, this one doesn't feel like it's missing something or lacking in flavor.  This isn't the exact recipe, but includes changes I made (or would make in the future).

picture from Oh She Glows

Fresh's Black Bean Burrito Wrap
Black Bean Filling:
6 tbsp olive oil
2 onions, chopped
4 cloves garlic, minced
1 tsp cumin
3/4 tsp cayenne pepper
2 tsp apple cider vinegar
1 tsp sea salt
4 c. canned or cooked black beans

Heat oil over med heat.  Add onions and cook for 5 min or until soft.  Add remaining ingredients except for black beans.  Simmer for five minutes.  Lightly mash black beans so some are still intact.  Add beans to mixture.

Wrap:
4 whole wheat tortillas
2 tomatoes, diced
1 bunch cilantro, chopped
1/2 cucumber, chopped
1/2 red onion, diced
2 c. shredded green lettuce
2 avocados, sliced

Heat tortillas on a grill or in the oven (I did mine in the microwave).  Spread a thick layer of warm black bean filling on the center of a tortilla.  Spoon a portion of all of the above garnishes on top.   Roll and eat!

Curried Garbanzo Wraps

picture by Oh She Glows

This recipe is a take on the Kathmandu Wrap featured at Fresh restaurant in Toronto.  I checked out a cookbook (I love the interlibrary loan system!) the creator had written for another recipe and decided to try this one, BUT I didn't have some of the ingredients.  Instead of buying stuff I would never use again, I used her recipe as a base, then made up my own!  Oh, and then I ate it too fast to get a picture of it.  YUM!

Curried Garbanzo Bean Wrap

adapted from the Kahtmandu Wrap in Refresh by Ruth Tal

1 tbsp olive oil

3 cloves garlic, chopped

1/2 c. onion, chopped

1/2 large carrot, grated

1/2 c. green pepper, chopped

2 pepperocinins, chopped (or something hotter if you like it super spicy)

1/2 tbsp cumin

1/2 tbsp oregano

1/2 tbsp sea salt

1 tbsp curry

1 can garbanzo beans

1/4 c. tomato sauce

4 whole wheat tortillas

1 pack alfalfa sprouts

2 tomatoes, sliced

1/2 cucumber, sliced

Heat the olive oil over medium heat.  Add garlic, onions, carrot, peppers, and spices.  Cook until veggies are soft.  In the meantime, use a food processor to smash garbanzo beans into a chunky paste.  Add bean paste and tomato sauce to skillet, and cook until heated through.  Serve on tortilla with sprouts, tomatoes, and cucumbers.

I had my wrap without any of the garnishes (because I didn't have any on hand, must be time to go shopping) and it was still delish!

Bierocks Revised

Bierocks is a traditional German meal, but with cheese and all that I add, it's much more american.  This is just the filling.  You can wrap it in dough and bake to make bierocks, or you can serve over noodles.

Once again, I didn't have a picture so I took this one from Janet Sheetz.

1 pound hamburger
1 large onion
3 tsp fresh, chopped garlic
2/3 head of cabbage, chopped
1 tbsp season all
1 tsp black pepper
1 can cream of mushroom or cream of celery soup
1/4 c. whipping cream (or milk or sour cream if you don't have the whipping cream)
1 c cheddar cheese, shredded

Brown hamburger with onion and garlic in a very large skillet.  Once hamburger is medium well, add cabbage and seasonings.  Stir often.  Once hamburger is cooked though entirely, turn down heat to med-lo and cover with lid.  Stir occasionally.  Once cabbage is soft, add soup, cream, and cheese.  Heat through.  This makes a large batch to be served over two meals or half frozen.  Serve wrapped in dough and baked or over noodles.

Don't let the cabbage scare you- it's super yummy!

White Bean Fennel Soup

On Saturday we received fennel in our bountiful basket.  I didn't have a clue what to do with fennel- I don't even think I've ever eaten it before.  So I found this recipe on allrecipes.com that had a high rating and tried it.  I never even thought to take pictures because it was just a test, but it turned out super yummy!

This is not my picture.  I took it from the original recipe.

White Bean Fennel Soup by Donna Quinn (my changes in parenthesis)

• 1 large onion, chopped
• 1 small fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 5 cups reduced sodium chicken broth or vegetable broth (2 cans)
• 1 (15 ounce) can white kidney or cannelini beans, rinsed and drained (2 cans)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried thyme (none, I don't like thyme)
• 1/4 teaspoon pepper (1 tsp pepper)
• (2 tsp kosher salt)
• 1 bay leaf (2 leaves)
• 3 cups shredded fresh spinach (none because we were out, but it would be really good)
• 
  
• In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper, (salt) and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 (45) minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

Black Bean Hummus

I have a not-so-secret love affair with hummus.  I have had a black bean version in my "to try" folder for forever, but I was lucky enough to try some at a local earth day celebration and promptly got the recipe.
1, 16 oz, can of black beans- drained, but reserve juices

1, 16 oz, can of black beans- drained, but reserve juices
1, 16 oz, can of garbanzo beans (aka chick peas)- drained
1/2 c. plain yogurt (I used sour cream)
1/4 c. lemon juice
1/4 c. extra virgin olive oil
1/2 head roasted garlic (I used about 8 cloves diced)
1/2 packet ranch dressing powder
2 tsp cumin

Blend all in a food processor.  Add reserved juices if needed to attain proper consistency.

Two Week Menu Part II

Pesto Chicken
Chicken Tinola
Italian Chickini
Hamburgers
Orange Thai Beef Skewers
Grilled Tilapia with Pineapple Salsa
BLTs
Split Pea Soup
Egg Salad Sandwiches
English Muffin Breakfast Pizza
Crockpot Mac & Cheese
Salad Night

I could still use and idea or two.  What are you doing?

Two Week Menu

I offered to send Lindsey my two week menu, but thought it might be easier to share it here.

How to set it up:  Pick how many meals you will prepare in the next two weeks.  Since we share Sunday dinner with family and lunches are always low key (think PB&J), for the next two weeks I will need to prep 12 meals.  I try and mix up different kinds of protein and meat free meals.  Remember some meals are big enough to feed your family twice and you may want to include that in your count.  I almost always only count everything once because I'll send leftovers with my hubby for lunch and if there's more than that, then I get an easy lunch too.

Side dishes?:  I never plan side dishes as we usually just throw in whatever produce we have on hand (from Bountiful Baskets, you should really check them out!).  But you could definitely plan those as well.

Organization:  Some people like to assign each meal to a date.  I can't do that, it's too structured.  Instead I list the meals, knowing I have all the ingredients on hand, then choose that afternoon what I feel like eating and the amount of time I feel like taking to prepare it.  I also have a code system assigned to help me get a better feel for what I want to do.  For example, if a meal is underlined it's a simple, fast meal- this is great for nights I'm going to be gone and need to have it ready before I leave or leave Nick in charge with minimal instructions.  I also put a star next to any meal that has a time sensitive item in it.  Usually I only mark this on fresh produce meals, but today I cleaned out my freezer, so there's also a star next to freezer items I want used asap.

So with that explanation, here's my menu for the next two weeks (I linked up the meal with a recipe whenever possible!):

Ghost Chili
Chicken Courdon Bleu
Salmon
Garlic Ranch and Veggie Pizza*
Hashbrowns and Eggs*
Spaghetti and Spinach Turkey Meatballs* (I modify this to make mini meatballs without the sauce then freeze them and thaw and cook for a quick addition to our spaghetti dinners)
Peach Pork Roast*
Steak Fajitas*
Chef Salad*
Rosemary Chicken
Calzones (Hmm, got this from Kristine a while ago, maybe she'll share it here for you!)


Grocery Shopping:  Ok so now I gather all these recipes and make a list of what ingredients I need and anything else the house is short of (and after two weeks, that's a lot!)  I do a milk run in the middle of shopping trips, but I try to limit it to just milk, so it's essential that I really take stock of what I'll need.  I also get most of my produce through Bountiful Baskets.  Each week is a surprise, so if there's something I really need from the produce department, I'd better buy it now or else I'll be out buying it later.  For general veggies to use on the veggie pizza or in the fajitas, I'm sure to get something that will work in my basket and I don't worry about them.  By the way, shopping only once every other week saves you a lot of money in impulse buys and last minute eating out.

It's Dinner Time:  Now Tuesday late afternoon rolls around and it's time to get cooking.  I glance up at my list and make a choice based on what I feel like eating, the amount of time I have to cook, and (very important) what needs to be done before ingredients go bad.  So I pick spaghetti and meatballs since the meatballs are already thawing in the fridge and I have mutual to get to by 6.  Ta da!  Cross your meal off.  My only last bit of advice is to make sure all the prep heavy meals are not left to the end.  No one wants to spend an hour in the kitchen four days in a row.  Balance is the key here.  Enjoy never having to ask "What's for dinner?" again!

Peach Pork Roast

• 

  Picture courtesy of the Open Pantry

  • 
    
  • 1 boneless pork loin roast shopping list
  • 1 can (15.25 oz)sliced peaches in heavy syrup1/4 tsp onion salt
  • 1/4 tsp black pepper
  • 1/2 c. chili sauce
  • 1/3 c. light brown sugar
  • 3 TBS apple cider vinegar
  • 1 tsp. pumpkin pie spice
  • 1 TB cornstarch
  • 2 TBS water
• Coat a 6 qt. Slow cooker with nonstick cooking spray. Place roast into slow cooker; season with onion salt and black pepper.
• Drain peaches, reserving the syrup. In a bowl, whisk syrup, chilisauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast. Cook 3 hours on high or 6 hours on low.
• Remove meat and allow to rest for 10 minutes. Spoon out peach slices and reserve. Place liquid in a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and cook, stirring for about 30 seconds until the sauce thickens.
• To serve, slice meat and scatter reserved peach slices over the top.

Ghost Chili

A creamy chili that’s good on the taste buds and the budget.

• Prep Time 5 Minutes
• Cook Time 45 Minutes

Ingredients

• 1 pound Chicken Breast, Cubed
• 1 whole Medium Onion, Chopped
• 1-½ teaspoon Garlic Powder
• 1 Tablespoon Vegetable Oil
• 2 cans (15.5 Oz) Great Northern Beans, Rinsed And Drained
• 1 can (14.5 Oz) Chicken Broth
• 2 cans (4 Oz.) Chopped Green Chilies
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 1 teaspoon Dried Oregano
• ½ teaspoons Black Pepper
• ¼ teaspoons Cayenne Pepper
• 1 cup Sour Cream
• ½ cups Whipping Cream

Preparation Instructions

Heat oil in a large pot. Saute chicken, onion, and garlic powder until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream.

If you like your chili very mild, reduce the amount of chilies to 1 can, or rinse and drain the chilies well.

To make a less rich, healthier version, use 2 cups sour cream and 1/4 cup milk.