Easy Chicken Noodle Soup

When you really need a good bowl of chicken noodle soup you probably don't have time to make it from scratch. But it is almost impossible to find a decent canned chicken soup. Well I've got a chicken noodle soup recipe for you that will hit the spot without taking all day to cook.



Easy Chicken Noodle Soup

2 Tbsp olive oil
1 small onion, chopped
1 tsp dried thyme
2 carrots, peeled and chopped
2 celery stalks, chopped
2 1/2 cups cooked chicken, shredded
6 cups chicken stock
1/2 cup dried pasta
salt & pepper for seasoning

Heat olive oil in large pot. Add onion and cook until tender. Add thyme and cook 1 minute. Add carrots and celery and cook until tender. Add chicken and chicken broth. Bring to a boil, then add pasta. Let the soup come back to a boil, then turn down heat to let it simmer for 20 minutes or until pasta is cooked. Season with salt & pepper. Serve with bread.

Black Bean Soup

I have been a slacker in the blogging department, but it's for good reason. On any given day in my house, someone is sick. We have had cold after cold...plus a little teething thrown in for fun. So I haven't been doing much but taking care of the kiddos and trying to keep myself healthy.

Along with the colds has come a lot of soup. Tonight I made a yummy black bean soup. Like most of my recipes, this one is the blending of various recipes plus some random ingredient substitution along the way. I like to keep mine pretty chunky so that you can see there are beans and carrots in it. I like to plop a little sour cream on top and that usually gets the kids to eat it too. Enjoy!



Black Bean Soup

2 slices of bacon, chopped
1 small onion, chopped
3 cloves garlic, minced
2 carrots, pealed and diced
2 tsp chili powder
2 tsp cumin
1 tsp oregano
4 cans black beans
3 cups chicken broth
2 Tbsp fresh lime juice
salt & pepper to season

In a large pot, cook bacon and then set aside. Saute onions in bacon fat until tender. Add garlic and saute for another 2 minutes. Add carrots and cook until they are tender. Add chili powder, cumin and oregano. Add black beans and chicken broth and reserved bacon. Bring to a boil to deglaze the bottom of the pan. Cover and simmer for 15 - 40 minutes. Add lime juice and mix well. Season with salt & pepper. I also like to add a little Tabasco for spice.

Once the soup is seasoned well, use an immersion blender to puree (or put it in a blender...but that gets messy). You can make it as smooth or as chunky as you like. I've made it all ways, but prefer it slightly chunky so that you can tell what is in it.

Garnish with sour cream!

Roasted Root Vegetables

Yummy sweet potatoes, caramelized onions, tender carrots, perfect baby red potatoes, a little garlic and some good olive oil. Need I say more? Oh, you might want to serve some meat with it. I served this along side a roasted pork tenderloin with balsamic vinegar, garlic and rosemary. Hello, Fall!

I hate to admit it, but my kids love to eat this with ketchup.



Roasted Root Vegetables

2 medium sweet potatoes or yams, cut into 1" wedges
1 lb small potatoes, cut in half
2 carrots, pealed and quartered (or use baby carrots like I did)
1 onion sliced
1 - 2 cloves garlic, minced
extra virgin olive oil
salt & pepper to taste

Preheat oven to 400 degrees. Spread vegetables on a large baking sheet (I like to line mine with parchment paper for easy clean up). Drizzle a generous amount of olive oil over the vegetables. Sprinkle with salt and pepper. Toss well and place in the oven. Bake for 10 minutes. Remove from the oven and toss the vegetables one more time. Bake for another 10 - 12 minutes.

Overnight Slow Cooker Oatmeal

I make this recipe for steel-cut oats at least twice a week. It makes just enough for all four of us and the boys love it. Plus, you can't beat a warm, healthy, hearty breakfast that only takes 1 to 2 minutes to prepare! I like to cook the oats with some cinnamon, then we add our own toppings. The kids like frozen blueberries, which also help cool things off for them. Hubby likes raisins & milk and I like brown sugar, milk & blueberries. Make it your own & enjoy!

Overnight Slow Cooker Oatmeal

1 cup steel cut oats
4 cups water
pinch of salt (optional)
1/4 teaspoon ground cinnamon (optional)

You'll need a slow cooker and a separate bowl with a 5 cup capacity. In a glass or other oven-safe bowl, mix all of the ingredients together. Set bowl into slow cooker. Fill slow cooker crock with water up to line in the oats bowl...almost like a double boiler (see photo below). Put lid on slow cooker and cook on low overnight.

The Last Caprese Salad

Today is the first day of fall & I am afraid this is the last time I'll see a beautiful plate of fresh mozzarella with tomatoes and basil from our garden until next summer. The basil that hasn't gone to seed is starting to turn brown and our tomatoes are starting to crack from the moisture in the morning air. Last week we savored every bit of this yummy caprese salad. So tasty, so simple and so summer!



Caprese Salad

1 large tomato, sliced
1/2 lb fresh mozzarella, sliced
small handful of fresh basil (about 10 leaves)
3 Tbsp extra virgin olive oil
salt & pepper

Arrange tomato slices, mozzarella slices and basil leaves on a plate. I like to layer mine in an alternating pattern. Drizzle with olive oil & season with salt & pepper.

Note: You can also drizzle a little balsamic vinegar on top, but we prefer ours with just some really good olive oil.

Oven Roasted Corn on the Cob

The other day I was watching Tyler's Ultimate on the Food Network. I think he may have been making fried chicken or something, but his oven roasted corn on the cob is the only thing that stuck in my brain. So when my father-in-law brought by some fresh picked homegrown corn last night I knew I had to try Tyler's technique. It's so simple. Try it. You will never boil corn again. You will not even bother grilling corn again. If you are like me, you'll probably find a way to make corn part of every meal for the rest of the season just so you can eat corn this way. I'm totally serious.



Oven Roasted Corn on the Cob
recipe by Tyler Florence

4 ears fresh corn (that's it. nothing else.)

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.

Note: I actually put mine on a cookie sheet because I was afraid some of the silk would fall off and burn. I also twisted the husks off when the corn was done...the husk and silk freak my kids out. You can add butter and salt if you really want to, but you won't need it.

Our Favorite Macaroni and Cheese

I originally adapted this recipe from the Pasta & Co. By Request cookbook. We made it for Peanut's first birthday party and it's been a family (and friend) favorite since. You can really use any cheese you like. The original recipe calls for half cheddar and half mozzarella, which makes for a creamier dish and lots of stretchy cheese. But our family prefers sharp cheddar, so that is what we used. You might be tempted to leave the Tabasco out if you are cooking for children, but please put at least a little in...it really brings out the flavor of the cheddar.


Our Favorite Macaroni & Cheese

1 lb sharp Cheddar Cheese, grated
1 lb Colby Jack cheese, grated
3 cups milk (whole, 2%, or 1%)
7 tbsp unsalted butter
1/2 cup flour
3/4 cup freshly grated Parmesan
1 lb dried pasta (radiatore or rigatoni work best)
2 tsp Tabasco sauce
1/3 tsp pepper
3/4 tsp paprika
3/4 cup milk (whole, 2%, or 1%)

Directions:

1. Preheat oven to 350 degrees F.

2. Combine grated cheddar and Colby jack and set aside.

3. In a small saucepan, heat 3 cups milk until near boiling. Turn off heat.

4. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14" sauté pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 3 minutes. Add parmesan cheese. Whisk until smooth. Add Tabasco and pepper and blend.

5. Cook pasta until just underdone. Thoroughly drain pasta and fold it into the mik/parmesan mixture.

6. Layer one-half of the pasta mixture into a 9" x 13" pan. Top with half of the cheese mixture. Repeat layers. Top with paprika, sprinkled evenly over the top.

7. If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately 1 hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.

Dish of the Week: Mexican Shrimp Cocktail

My mom is in town visiting and staying with us. We usually cook up a storm, but not this visit. This time we are working on painting our kitchen and dining room...which means very little cooking. But tonight my mom whipped up an amazing shrimp cocktail recipe she found in her local newspaper. It is almost a cross between shrimp cocktail and a spicy gazpacho. So delicious! Hubby insisted on grilled halibut to go with it...but I seriously could have just had the cocktail and some fresh bread. The kids ate my halibut and I had seconds on the shrimp cocktail.

My mom is sitting next to me in her pajamas and I'm literally making her recite the recipe. What can I say?


Mexican Shrimp Cocktail

1 lb cooked shrimp, cleaned & deveined*
1 tomato, chopped,
2 celery stalks, chopped
1 bell pepper, chopped
1 jalapeno, seeded & chopped
1 small red onion, chopped
2 Tbsp cilantro, chopped
1 ripe firm avocado, diced
1 cup Clamato (more if desired)
1 cucumber, peeled, seeded & chopped
juice of 2 limes
salt & pepper to taste
tabasco to taste

Just combine all of these ingredients. Chill and serve! My mom says it's best if chilled overnight.

*Oh, my mom also says that the original recipe called for a different preparation of the shrimp. You were supposed to buy raw shrimp, cook them & add the juice from the cooked shrimp to the cocktail sauce. We didn't bother (because we are busy painting a kitchen), but I bet it adds the perfect brininess (is that a word?)

Dish(es) of the Week: Black Bean Corn Salad & Cilantro Lime Chicken

I debated which dish to post this week & then realized they are just best together. This makes for a simple, healthy summer meal.



Black Bean Corn Salad

4 Tbsp olive oil
juice of 1 lime
1 red onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
3 Tbsp cilantro, chopped
1 red bell pepper, diced
1 tomato diced, or 1 cup cherry tomatoes
1 can black beans, rinsed & drained
1 can corn kernels, drained,
salt & pepper to taste
1/2 avocado (optional)

In a large bowl, whisk together the olive oil and lime juice. Add the rest of the ingredients and toss gently. Add salt and pepper to taste. Garnish with extra cilantro or sliced avocado. Serve with grilled Cilantro Lime Chicken!




Cilantro Lime Chicken

2 Tbsp olive oil
1 lime
1 clove garlic minced
1/4 tsp salt
3 Tbsp cilantro, chopped
1 lb chicken (I used boneless skinless thighs)

Remove zest from lime and set aside. You will need the juice from the lime as well. In a resealable bag, mix the olive oil, lime zest, lime juice. garlic, salt and cilantro. Add the chicken, seal bag. Squish the chicken around in the marinade until it well coated. Marinate for 1 hour in the refrigerator. Cook on a hot grill about 5 minutes each side. Garnish with cilantro!

Dish of the Week: Apricot Blackberry Yogurt Parfait

This is such a simple thing to make. I love it because it combines three of my kids' favorite healthy foods into one meal. They usually eat every last bite. I was inspired to start making these for breakfast after I bought Peanut a yogurt parfait at Starbucks that cost around $4. Not only was that way too expensive for ingredients I already had at home, but I am sure theirs has a lot more sugar (and preservatives) that I would ever think to use.

Our blackberries are coming on strong right now, so I almost had no choice but to include them. I found the apricots to be a nice sweet balance for the tartness of the berries. Have fun & make it yours!


Apricot Blackberry Yogurt Parfait

(makes 1 serving)

1 handful fresh blackberries
1 half apricot, diced
6 - 8oz plain or vanilla yogurt
1/2 cup granola or favorite cereal.

Start by putting your apricots and blackberries at the bottom of a glass bowl.


Then simply top with yogurt and cereal or granola! Voila!



Too many blackberries in your garden? Check out more blackberry recipes!

Dish of the Week: Blackberry Fruit Cobbler

I have made this recipe every summer for as long as I can remember. You could use almost any type of fruit, but I've always stuck with blackberries. I took Sprout out to our big blackberry bush yesterday to pick the berries for this dish. I was surprised at what a good berry picker he is. And he hardly ate any! Peanut always eats about five berries for every one he puts in the basket.



Blackberry Fruit Cobbler

4 cups blackberries
1/4 cup sugar
1/8 tsp cinnamon
1 Tbsp butter, chopped
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
2 Tbsp butter
3/4 cup milk
1 tsp vanilla
1 Tbsp sugar
1/2 tsp cinnamon

Mix fruit with 1/4 cup sugar and 1/8 tsp cinnamon. Place mixture in a greased 9x9 pan. Top with 1 Tbsp chopped butter. Meanwhile, sift together the flour, baking powder, salt and 1/4 cup sugar. Then add butter, vanilla and milk to flour mixture until it is smooth, but a little sticky. Spread batter over fruit. Don't worry about covering completely. Mix 1 Tbsp sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle cinnamon sugar mixture on top of batter. Bake at 375 degrees for 40 - 45 minutes. Let stand for 20 minutes before serving.

Too many blackberries in your garden? Check out more blackberry recipes!

Dish of the Week: Grilled Pork with Blackberry-Sage Sauce

Blackberries are here! At least where I live, in the Pacific Northwest, the blackberries are starting to ripen in our recent heat wave. I couldn't be happier. We have a giant, wild blackberry bush directly across the street from our house. In June you can smell the blackberry blossoms and the anticipation begins. Nothing makes me smile like stopping to pick a few blackberries on my way back from the mailbox. This will be Sprout's first summer picking blackberries and just know he is going to fall in love...he is a total fruit freak anyway.

To celebrate our first crop of the summer, my mother-in-law made this incredible dish for dinner tonight. I am normally a fan of blackberry desserts, but this savory and sweet dish has won me over.

Note: I did not cook this. I did not create the recipe. I didn't even take picture. I just ate it. Ate and ate and ate and ate it.

Grilled Pork with Blackberry-Sage Sauce
(from Cooking Light magazine)

If your blackberries are particularly sweet or tart, adjust the amount of sugar in the sauce accordingly by 1/2 teaspoon or so to find the right balance.

Yield

6 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)

Ingredients

• Cooking spray
• 2 tablespoons minced shallots
• 3 cups fresh blackberries (about 1 pound)
• 1/2 teaspoon chopped fresh sage
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons sugar
• 1 tablespoon butter
• 3/4 teaspoon kosher salt, divided
• 1 teaspoon black pepper
• 1 (1 1/2-pound) pork tenderloin, trimmed
• Sage sprigs (optional)

Preparation

1. Prepare grill to medium heat.

2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.

3. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.

Nutritional Information

Calories:

199

Fat:

6.1g (sat 2.6g,mono 2.3g,poly 0.7g)

Protein:

25.3g

Carbohydrate:

10g

Fiber:

4g

Cholesterol:

79mg

Iron:

2mg

Sodium:

439mg

Calcium:

32mg

Bill and Cheryl Jamison, Cooking Light, JUNE 2009

Dish of the Week: Iced Coffee

Okay, so iced coffee isn't exactly a "dish", but I think it's blog-worthy.

I drink two cups of coffee a day. One in the morning and one in the afternoon, when the kids are napping. But lately the afternoons have been pretty warm, so I've been making iced coffee instead. Hot weather or not, I MUST have my afternoon coffee in order to make it through the rest of my day.

Two notes: It's important to make your coffee stronger than you normally would since it's going to get a little watered down from the ice. Also, I've been using agave nectar a lot lately due to it's low glycemic index. It works perfectly in this recipe because it dissolves and mixes quickly, unlike granulated or raw sugar. But if you don't have agave nectar, honey would work well too.

Iced Coffee

8 - 10 ounces of strong freshly brewed coffee
2 tablespoons milk or half and half
2 tablespoons of agave nectar (or honey)
enough ice to fill a glass

Brew your coffee. Meanwhile mix the milk and agave nectar in the bottom of your glass. Fill glass with ice.


Poor the fresh brewed coffee (still hot) over the ice. Looks good already, doesn't it?!


Then stir to mix. Enjoy the cool, frosty afternoon pick-me-up!

Dish of the Week: Tilapia with Zucchini and Tomatoes

It doesn't get much easier than this fish recipe...and I've been known to kill a good piece of fish. Cooking with parchment paper sounds fancy, but it's not. And it makes clean up a whole lot simpler. We buy frozen tilapia fillets and have always had good luck with them. You could certainly use fresh tilapia for this recipe, but make sure you cut back on the baking time.




Tilapia with Zucchini and Tomatoes

2 tilapia fillets (frozen)
2 zucchini, coarsely chopped
1 cup cherry tomatoes, cut in half
1 clove garlic, minced
1 Tbsp olive oil
salt & pepper to taste

Preheat oven to 400 degrees. Line baking dish with large sheet of parchment paper (big enough to fold up fish and vegetables). Lay fish on top of parchment paper and sprinkle with a little salt and pepper. Cover fillets with zucchini, tomatoes and garlic. Drizzle with olive oil and season with a little more salt and pepper. Wrap the fish in the parchment by first folding in the two short sides and then the two longer sides...creating a pouch. It does not need to be snug. Bake for 30 - 45 minutes. Fish is fully cooked when it flakes with a fork.

Serve with steamed rice.

Here's another veggie dish you'll love!

Dish of the Week: Pasta Primavera

You can make this dish with any fresh vegetables you have on hand. I just happened to have some left over broccoli, cauliflower & baby carrots from a party, so that is what I used.



Creamy Pasta Primavera
1 lb uncooked pasta
1 onion, diced
4 cloves garlic, minced
2 Tbsp olive oil
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1.5 cups cream or half & half
1 Tbsp butter
1/4 cup chopped basil
dash of freshly ground nutmeg
salt and pepper
grated parmesan cheese

Fill a large pot with water and bring to a boil. Salt generously to season pasta. Add pasta to water and cook for 2 minutes. Add carrots to pasta & water and cook for two more minutes. Meanwhile, heat olive oil in a skillet. Cook onions until tender. Add garlic and cook one more minute. Add cream, butter, a little salt & pepper, nutmeg and chopped basil to onions. Cook until heated through. To the pasta & carrots, add broccoli and cauliflower and cook for the rest of the pasta cook time (go by directions on package or until al dente). When pasta is cooked, drain pasta & veggies and toss with cream sauce. Top with parmesan.

Sorry for the picture from my phone...I didn't have my new memory card for my camera yet.

Dish of the Week: Ooey Gooey Chocolate Birthday Cake

It's a tradition in my family to make a rich gooey chocolate cake for every birthday. The kids are the only exception so far because Peanut has always requested "funfetti" cake and some weird colored frosting (he asked for bright yellow last year). But for as long as I can remember, my mom always made this cake for me, my dad & herself on our birthdays. But really...why wait for a birthday to make it? IT IS TOO GOOD! Hubby says the best thing about this cake is having it for breakfast the next morning with a hot cup of espresso.

(I lost my camera's memory card, so we had to take a picture with Hubby's iPhone.)



Ooey Gooey Chocolate Birthday Cake
1 box chocolate cake mix
1 box instant chocolate pudding mix
1 cup mini marshmallows
1 cup semi-sweet chocolate chips
1/8 - 1/4 cup water or milk
2 - 3 eggs*
1/2 cup oil*

Mix cake mix according to directions on box *(most call for 2 - 3 eggs and about 1/2 cup of oil). Add marshmallows, chocolate chips & pudding mix. Mix well, but don't overmix. Slowly add water until batter is smooth, but not runny. Poor into cake pan (or pans) and cook according to box directions. Cake is done when a toothpick inserted in the center comes out clean. It may need to cook a little longer since you are adding a lot of moisture to the batter with the pudding. Remove from oven and cool on cooling rack. Once cake has cooled, frost with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting

8oz cream cheese, softened
1/4 cup butter, softened
3 3/4 cup confectioner's sugar, sifted
1/4 cup unsweetened cocoa powder

Beat cream cheese, butter and vanilla until smooth. Add sugar gradually. Add cocoa powder gradually and mix until smooth.

Perfect on my Ooey Gooey Chocolate Birthday Cake!

Dish of the Week: Blueberry Cloud Pancakes

Doesn't the name just sound lovely? These are my favorite pancakes! I've made them for breakfast and dinner. I think I got the original recipe from a friend in our baby group, but have tweaked it a lot to fit my family's preferences. The blueberries really make these babies pop, but I've also used banana slices and chocolate chips. No matter what, the most important thing is to use real maple syrup. Do not...DO NOT eat these with that high fructose corn syrup garbage in the lady-shaped squeeze bottle!



Blueberry Cloud Pancakes

6 eggs
1/4 cup vegetable oil
1/2 tsp vanilla
1/8 cup whole milk
1/8 cup sour cream
1/2 cup flour
1/2 tsp baking powder
1 cup cottage cheese, drained
1 1/2 cup frozen blueberries

In a blender mix the eggs, oil, vanilla, milk & sour cream. Add the flour & baking soda, then mix again. Add drained cottage cheese and pulse blender a couple of times...just enough to incorporate.

Poor batter on to hot greased griddle. Sprinkle each pancake with several blueberries. Flip when bubbles start to rise. Cook until golden brown. Serve with warm maple syrup.

Dish of the Week: My Mom's Taco Soup

Are you sensing a theme yet? We really do eat things that aren't Mexican themed. I promise my next Dish of the Week will be anything but. However, this week I'm sticking with the theme and sharing my mom's taco soup. This recipe freezes really well and tastes even better the next day. In our house, tortilla chips are a must with this soup. This time I garnished with crumbled tortilla chips, homemade guacamole, shredded cheddar cheese and sour cream. Both boys DEVOURED it!



My Mom's Taco Soup

1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 lb ground beef
1 package taco seasoning (or make your own! See my taco seasoning recipe below.)
2 15oz cans diced tomatoes
1 15oz can tomato sauce
1 15oz can corn kernels, drained
1 15oz can kidney beans, black beans, pinto beans
4 - 6 cups chicken stock

Heat oil in a stock pot on medium/high heat. Saute onion until soft. Add garlic and cook for 1 more minute. Add beef and cook until browned. Drain fat. Add taco seasoning, tomatoes, tomato sauce, corn & beans. Stir to mix well. Add broth. We like our soup chunky, so I only use about 4 to 5 cups. But use 6 if you like your soup with more liquid. Bring soup to a boil and then simmer for about 20 minutes, stirring occasionally.

Garnish with shredded cheese, tortilla chips, sour cream, avocado, olives, hot sauce, etc.


Taco Seasoning (minus the MSG!)

1 Tbsp chili powder
1 tsp oregano
1/2 tsp cumin
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp sugar
1/4 tsp garlic powder

Mix together and store in air tight container.

Dish of the Week: Pina Colada Popsicles

This frozen treat recipe comes from The Toddler Cookbook by Annabel Karmel.

Let me just say that both of my kids went bonkers for these popsicles! We've had warmer weather in Seattle the past couple of weeks, so I picked up a little set of popsicle molds at Target for around $4. I had just been filling them with fruit juice so this recipe sounded like an interesting twist. I think next time I may add a little lime zest because Hubby and I love lime. Also, I think I might try using agave nectar instead of the sugar just to make it a tad bit healthier. Let me know if you try another variation!

Tropical Ice Pops

1 lb canned crushed pineapple
1/3 cup sugar
1/2 cup coconut milk
1 large lime

Mix pineapple, sugar & coconut milk in a blender. Add 2 tablespoons of lime juice and mix until well blended. Fill popsicle molds. Freeze for at least 6 hours, preferably over night.