Green St. Patrick Day’s Recipes
A Spin on the classic Shamrock shake
Ingredients
3 cups loosely but firmly packed baby spinach (about 2 ounces)
1/2 cup nonfat milk
3/16 teaspoon mint extract (not peppermint – see note)
2 cups of your favorite reduced-fat vanilla ice cream or frozen yogurt
Instructions
In a blender, combine spinach, milk, and extract until spinach is completely incorporated, with no tiny green pieces visible, scraping down the sides two or three times as needed. The mixture will be whipped and frothy.
Add ice cream/frozen yogurt and blend just briefly, until smooth and completely mixed, scraping down sides if needed. Do not over-blend or the milkshakes won't be as thick.
Serve immediately.
Greens in my cheese?!
4 slices whole grain bread
1/2 avocado thinly sliced
1 tomatillo or green tomato thinly sliced
2 slices each havarti and mozzarella cheese
Handful baby spinach
Handful alfalfa sprouts
1 tbsp butter
Pickles to serve
Instructions
Place sliced avocado on top of each slice of bread. Top with 1 slice havarti cheese. Top with tomatillo, then 1 slice mozzarella cheese. Add spinach, then top with 2 more slices havarti. Finally, add sprouts and last 2 slices of mozzarella. Top with final slice of bread
Meanwhile, butter a large frying pan and melt butter over low-medium heat.
When butter is melted, place each sandwich in the pan, and cover with fitting lid.
Cook for approx. 5 minutes per side and continue cooking and flipping until cheese is fully melted. Serve and enjoy with pickles.
Lean Corned beef and cabbage dinner
Ingredients
2 pounds trimmed (lean corned beef brisket)
3 medium carrots (peeled and cut into 1-inch chunks)
1 cup frozen pearl onions
1/4 cup chopped fresh parsley
2 bay leaves
1/8 tsp whole peppercorns
1 medium head cabbage (cut into 6 wedges)
Instructions
Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
Cover and cook on high pressure 1 1/2 hours. Natural release then open.
Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
Remove meat and slice into 6 pieces.