Whenever I make mashed potatoes for my family, I always make an extra serving because I know I can stretch another dinner out of it! Mashed potato pancakes are so easy and versatile, you will be adding them to your dinner menu every week.
Mashed Potato Pancake Recipe
- 2 c. mashed potatoes
- 1/3 c. flour
- 1 egg
- Salt and pepper to taste
- 2 tsps. Dried Italian herbs
- (Optional toppings: sour cream, chives, green onions, etc.)
- Add all ingredients to the magic bullet blender, besides toppings, and blend until creamy.
- Preheat a pancake griddle and spray with non stick cooking spray.
- Scoop about ¼ c. of batter onto griddle.
- Let pancake cook a few minutes on each side. Before flipping, make sure the middle has started to cook. The pancakes can be very fragile, so make sure to cook them slow and on medium heat.
- Top with toppings you would use for a baked potato, eat and enjoy!
Here’s something to reward yourself with after [insert reason you deserve a treat]. This recipe pairs the natural sweetness from a handful of dates with a scoop of vanilla ice cream, milk, and a touch of nutmeg to create the perfect milkshake. You’ll be begging your local diner to add to the menu.
Date Shake Recipe
- 5 to 7 dates
- 1 scoop vanilla ice cream
- 1 cup milk
- A touch of nutmeg
- Chop dates into smaller halves and combine with all remaining ingredients in Magic Bullet.
- Blend until smooth.
Trust me, you’ll forget the words “chocolate swirl” after trying this.
Looking for a new low-fat, healthy dessert to try this Fall? You are going to love this pumpkin “nice cream.” What do I mean by “nice cream?” If you haven’t heard about nice cream yet, you are in for a treat. It is basically ice cream without the fat and calories. Whhhaaat?? Yes, it’s true. The secret is frozen bananas. Frozen bananas add an amazing ice cream-like texture without bringing an overpowering banana flavor to the dessert. Combine frozen bananas with anything to make your favorite ice cream into nice cream, including pumpkin puree!
You can enjoy this treat right away, or pop it in the freezer for later (just thaw about 20 minutes before you want to eat it).
Pumpkin “Nice Cream” Recipe
- 1/2 cup organic pumpkin puree
- 2 bananas, frozen
- 1/4 tsp pumpkin pie spice (optional)
- Chopped pecans for topping
- Milk, as needed
- Add the pumpkin puree, frozen bananas, and spice to a Magic Bullet cup and blend. Add milk as needed, start will less, if too much milk is added the end result will be too runny.
- Top with chopped pecans.
Makes ~1 cup
One pan meals: are they the greatest thing ever, or just one of the greatest things ever? You get all the components of a well-rounded, delicious meal with minimal work and cleanup. Sold. Even better if the whole shebang is healthy and delicious too.
To wit, here’s a delicious recipe for “fish sticks” – crispy and delicious panko-breaded cod, that is – with a vegetable side and delicious, crispy chickpeas. And, although the fish may taste fried, it’s not! This meal contains only healthy fish oils, and chickpeas. Plus, your handy Magic Bullet makes everything a snap to prepare.
Adapted from The New York Times.
One-Pan Gourmet Fish Sticks with Zucchini and Crispy Chickpeas Recipe
- 1 cup panko bread crumbs
- Big pinch dry thyme
- 1 garlic clove, peeled
- Big dash whole black peppercorns
- ¼ cup Dijon mustard
- 2 eggs
- 1 cup flour
- 1 pound cod or other white fish
- 3 zucchini or yellow squash, sliced
- 1 can chickpeas, drained and dried on paper towels
- Vegetable oil
- Preheat oven to 450 degrees.
- Blend the garlic in the Magic Bullet and mix with the panko and thyme in a bowl. Add the flour to another bowl.
- Blend the eggs and the mustard in the Magic Bullet. Remove to a bowl.
- Season fish with salt. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next.
- Toss the chickpeas and zucchini and squash in oil and salt.
- Put the chickpeas, zucchini and squash on a baking sheet. Put the fish on a sheet too, on a rack if you have one.
- Roast everything until the fish is cooked, the zucchini is browned, and the chickpeas are crispy, about 20 minutes, checking every 5 to 10 minutes for doneness and removing any element that’s done.
Pasta dishes are one of the quickest and easiest ways to get dinner on the table, especially when you have 3 hungry kids running around! I am always looking for new ways to make pasta, since it’s one of the only foods that every member of my family enjoys eating. I also love making new ways for dinner to be healthy and filling, which is why this recipe makes me so happy! Avocado pasta, for starters, is SUPER easy to make. How much easier can it be than throwing everything in a blender and voila! It’s full of healthy fats, which will definitely keep those energetic kids nice and full until morning time! (You mean they won’t be begging for a snack right before bed?!) I can’t promise that, but I can promise that you will love this dish and want to make it often!
Avocado Pasta Sauce Recipe
- 2 ripe avocados, no brown spots
- ½ cup fresh basil
- 2-4 tablespoon extra virgin olive oil
- 2-3 small/medium garlic cloves (Start with 2 and add more if wanted)
- Zest and juice of 1 lemon, about 2 tablespoons
- 2 tablespoon pumpkin seeds
- Salt and pepper to taste
- Optional hot sauce/red pepper flakes
- Optional parmesan cheese
- 16 oz pasta
- Cook your pasta according to package directions.
- In your Magic Bullet, add avocados, basil, extra virgin olive oil, garlic, lemon, and pumpkin seeds to a Tall Cup and blend until nice and creamy. Add more olive oil if needed to thin out.
- Next add in your salt and pepper to taste, and red pepper flakes if wanted.
- Once the pasta is cooked, fold in the sauce and top with parmesan cheese.
- You could also add halved tomatoes and extra basil on top.
- Eat immediately or store covered in the fridge for 1-2 days.
Who hasn’t gone to their local carnival and been excited to pick up some shaved ice? It’s one of those memories that everyone shares a variation of. Now, with help from the Magic Bullet, you’ll be able to relive that delicious nostalgia in your own kitchen!
While traditional shaved ice recipes call for a fruity syrup to be drizzled over the top of your ice, I prefer a more natural sweetness like maple syrup. It doesn’t take a lot to sweeten the whole cup, and the natural spices provide the perfect compliment to the chilly ice.
Maple Shaved Ice Recipe
- 1 1/2 cups ice cubes
- 1/2 to 1 tbsp. maple syrup
- Blend your ice cubes in the Magic Bullet, and then drizzle the maple syrup over top. It’s so simple!
- It only takes about ninety seconds to feel like a kid again!
This moist, spiced raisin carrot bread loaf is made with whole wheat flour and tastes just like carrot cake (even though it is much healthier!). The Magic Bullet does all the work by blending all of the ingredients together, leaving the carrots and raisins to stir in last before popping it into the oven. While it is baking, this carrot loaf makes your home smell amazing. Bake as a gift for a friend, or enjoy it all yourself (we won’t tell). It is good enough to eat alone, but you can also spread cinnamon cream cheese, butter or applesauce on top for extra yumminess.
Whole Wheat Raisin Carrot Loaf Recipe
- 2 eggs
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup raisins
- Preheat oven to 350 degrees F.
- Add all ingredients, except for the carrots and raisins, to your Tall Cup and blend.
- Pour the batter into a greased 9×5 inch loaf pan and stir in the carrots and raisins.
- Bake for 50 minutes-1 hour, until a toothpick comes out clean.
- Cool before serving.
Makes 1 9x5x3 inch loaf
A little bit of jumbo lump crabmeat is a real luxury, and you’ll probably want to use it to the max. Of course, crabcakes are great, but everyone knows that the best crabcakes involve as much crab as possible. Here’s a way for you to stretch the crab that you’ve got into a delicious meal for several people with great crab flavor as well as a rich, satisfying sauce for pasta with a bunch of vegetables (asparagus) to boot. Sound good? Sounds good.
I happened to have a bunch of leftover crab meat from a night spent picking crabs and eating beer (and drinking rosé, but that’s another story), but you can pick it up at the grocery store. Buy the smallest container possible and you’ll be able to make a delicious, vaguely healthy meal with the luxurious flavor of crab. Plus, it’s a one pot meal.
The recipe here uses crème fraiche, which is like the rich and delicious sour cream of your dreams, but you could always just use sour cream, I won’t tell.
Adapted from The New York Times
Spicy Pasta with Crab, Crème Fraiche & Asparagus Recipe
- 1 pound pasta, any type
- 1 cup crème fraiche
- 3 tablespoon Dijon mustard
- 2 cups cooked crab meat, or as much as you can spare
- 1 pound asparagus, sliced into thirds
- 1 jalapeno, seeded and cored
- 1/2 bunch parsley
- Bring pot of heavily salted water to a boil. Add asparagus and cook until just soft, about four minutes. Remove the asparagus with tongs or a slotted spoon.
- Add the pasta to the water and cook until al dente. Drain, reserving half a cup of pasta cooking water.
- Meanwhile, blend the parsley in the Magic Bullet. Move the parsley to a bowl and add the jalapeno. Blend until chopped. Add the crème fraiche and the mustard and blend. Add a pinch of salt and blend.
- Add the crème fraiche mixture to the pot over medium heat. When warmed, add the crab and cook until sizzling, about 30 seconds. Add the pasta and the pasta cooking water and stir until the liquid is absorbed. Add the asparagus and stir.
- Serve, passing parsley.
Mornings can be tough. Sometimes you’re rushed, and sometimes you’re just not feeling up to eating a big meal. It’s times like those when having a quick, tasty and not too filling solution comes in handy! This recipe blends together dates, cashews and almonds for a simple shot of delicious energy to start your day with.
- 10 dates
- 1/4 cup cashews
- 1/4 cup almonds
1) Combine almonds and cashews in Magic Bullet and blend.
2) Add dates and blend further.
3) Put mixture into bowl and roll into balls.
Sleep in a bit longer! Your quick breakfast is covered.
Come fall, I am totally ready to embrace all things that go with the season! Pumpkin begins to slowly creep back into my life and I get so excited at the sight of everything pumpkin in the grocery stores. Unfortunately, the first day of fall is not always the cool sweater weather I am expecting, especially living in the desert! So this smoothie is a combination of the fall flavors with the summer weather.
- 3 Tbsp. pumpkin puree
- 2 tsp. cocoa powder
- ½ tsp. vanilla
- ¾ tsp. pumpkin pie spice
- 1 Tbsp. pure maple syrup
- 1 frozen banana, sliced
- 1/2 cup non-dairy milk
- Handful of ice
- Add all ingredients to your Magic Bullet blender.
- Blend until creamy. You can add additional milk by the tablespoon if it’s too thick.
- Drink immediately and enjoy!