Very Berry Ice Cream

 

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     Don’t you love when you feel like you are getting something for nothing!?  Such is the case with my Very Berry Ice Cream!  I love that I never feel deprived, and it’s because Mother Nature gives me all I need now!  For example, with summer fun right around the corner, I whipped up this easy Ice Cream, (or keep it refrigerated for a lovely Berry Yogurt, I might like it even better this way…don’t tell my grandkids).  This is such a simple dessert that you can easily get the kiddos involved in the making, and they are so much more likely to eat better if you get them involved in the process.  Super fast guilt free, give this one a try!😋

Ingredients for four servings~

16oz container of Cottage Cheese

1-2 cups mixed Berries according to taste (sub with preferred fruit)

Nuts for garnish, as desired

     Add Cottage Cheese and Berries to heavy duty blender and whip til smooth, pour equally into four single serving containers. (I like the single serving better than one big dish because it is so much easier to defrost) Top with nuts, or any extra fruit.  Freeze for approximately 4 hours or til set, or leave refrigerated for a Yogurt feel.  When ready defrost for approximately 30 minutes before consuming, or use the microwave if necessary. Enjoy ☺️ 

Butternut Butter Bean Soup

 

     The hardest thing about this recipe will be saying Butternut Butter Bean Soup three times in a row!  Other than that, this is definitely in the must try category.  And the biggest perk besides the flavor is that it is a ONE POT MEAL!!!  Nothing gets a ladies attention faster than when you hear there is only a single dish to clean.  There are more ingredients than in my usual recipes, but they all play a role in bringing this symphony to a crescendo.  This makes a big hearty pot, so invite your friends and make it an official party! 🎉 

Ingredients for 8 two cup servings~

1 Tablespoon Olive Oil

1 chopped Onion

1 Tablespoon chopped Garlic

1 hunk skinned and diced fresh Ginger

1 Tablespoon Curry Powder

1 Tablespoon Garam Masala

Dash Cayenne (as desired)

2-3 cups diced Broccoli

1 diced Red Bell Pepper

12oz/3 cups diced Butternut Squash

2 cans Petite Diced Tomatoes (I use no salt added)

13.5oz Can Coconut Milk

2 cups Chicken Broth

2 Chicken Breasts

2 drained cans Butter Beans

     Add Olive Oil to a large stock pot, along with Onion, Garlic, Curry Powder, Garam Marsala and Cayenne til Onions start to softened, then stir in Broccoli and Bell Pepper til crisp tender.  Next add Squash, Tomatoes, Milk, Broth and Chicken and bring to a simmer for about 40 minutes or til Squash is fork tender and Chicken shreds easily with a fork.  When ready, shred Chicken in pot with two forks, and stir in Beans til warmed through.  Enjoy ☺️