Recipes to help with orthodontic discomfort

Easy, yummy sample recipes to help with occasional orthodontic discomfort!  Enjoy!!

Strawberry Freeze

½ cup plain non-fat yogurt
2 T non-fat dry milk powder
½ cup orange juice
1 ¼ cups frozen or fresh strawberries
½ medium banana, ripe, cut into chunks
2 packets sugar substitute or more to taste
Dash of vanilla extract
3 ice cubes

Place ice cubes in blender first. Add remaining ingredients. Process on low until ice begins to blend into mixture. Increase speed to high and process until smooth. Pour into chilled glass and enjoy!!

Baked Potato Soup

3 strips bacon
2 T. butter
3 T. flour
3 cups milk
grated cheese
1 ½ t. salt
¼ t. pepper
5 potatoes – boil, peel, diced
2 T. minced onion

Fry bacon with onions together – save grease. Place 1 T bacon grease in double boiler in which butter has been melted. Blend in flour and add milk, stirring constantly. Cook until smooth and thickened. Add salt and pepper, then cooked, diced potatoes, onion and crumbled bacon. Stir- garnish with grated cheese as served.

Chicken Tetrazini

½ chopped green pepper
4 oz. can or jar of sliced mushrooms
8 oz thin spaghetti (or any noodle) cooked and drained
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup thin slivered almonds
1 onion minced
½ cup butter
2 cups chopped chicken cooked
1 cup milk
½ teaspoon of salt
½ teaspoon of pepper
1 cup of shredded cheddar cheese

Sauté green pepper, onion in butter
Mix all ingredients together except cheese and put in 2-quart casserole. Bake at 340 degrees for 30 minutes. Top with cheese and bake until melted.

Chipotle-Cheddar Mashed Potatoes

2 ½ lbs. potatoes, scrubbed and cut into 1 inch cubes
2 ½ t. salt
1 cup milk
1 T butter
1/8 t. ground cinnamon
1 cup shredded white sharp cheddar cheese (4 ounces)
2 canned Chipolte Chilies in Adobo, chopped
1 t. Adobo Sauce from canned chipolte.

In large saucepan, combine potatoes, salt and enough cold water to cover potatoes. Bring to a boil over high heat. Reduce heat to medium; gently boil until fork tender

In small saucepan, combine milk, butter, and cinnamon and remaining salt. Set aside.

Drain potatoes. Return potatoes to sauce pan. Place over medium heat; toss about 1 minute to dry out. Remove from heat; add cheese; stir to combine. Add milk mixture; chipolte and Adobo Sauce. Mash.

Flan

½ cup sugar
1 2/3 cups (1 can) Sweetened Condensed Milk
1 cup milk
3 eggs
3 egg yolks
1 t. vanilla

In round 9” cake pan, sprinkle sugar evenly. Place over medium heat on burner and shake until sugar is caramelized (light golden brown) [watch carefully – this only takes a minute or two and it burns very easily]
Combine other ingredients and mix. Pour over caramelized sugar. Cover with foil. Place cake pan in another larger, shallow pan filled with enough water so that the cake pan with ingredients will be covered halfway. Bake 55 minutes at 250° in this water bath. Uncover and cool 30 minutes. Loosen edges with knife. Carefully flip over onto a large plate - it's easiest to place the plate upside down on the rim of the pan and turn them both over together, then slowly lift the pan to reveal the flan. Cut into pie-like pieces.

~And as always, be certain to brush and floss after every meal!!