It has been a busy week, beginning and ending with car travel, filled with family and friends, smiles and tears. Life abundant. So, I’ve decided to do a quick post this week by sharing a few of my favorite quick recipes, including a Breakfast Smoothie, Quick Dill Pickles, and Confetti Salsa.
SUMMER BREAKFAST SMOOTHIE
Add to a blender in this order: 1 cup ice cubes, 1 peeled banana in chunks, 1 tablespoon peanut butter, 2 teaspoons cocoa powder, 1/2 cup vanilla Greek yogurt, and 1/4 cup coffee.
Pulse a few times to chop the ice cubes. Blend on high for 2 minutes or until smooth.
QUICK DILL PICKLES
Add to a large zip-top plastic bag or jar: 2 1/2 cups of cucumber slices, 1/2 cup white vinegar, 1 tablespoon chopped fresh dill, 1 teaspoon salt.
Shake and turn until combined. Refrigerate for 1 hour, turning bag a few times to stir every 15 minutes. Keep refrigerated. Pickles stay fresh for 2 weeks.
CONFETTI SALSA
Combine: 1 – 15 ounce can drained whole kernel corn, 1- 15 ounce can drained and rinsed black beans, 1/3 cup Italian salad dressing, and 1 -16 ounce jar salsa.
Refrigerate several hours before serving with your favorite chips.
Summer Blessings to You and Yours!
Yummy. I’ve done those same dill pickles, except I put them in a jar!
Thx. Think I’ll try them all