Place all ingredients in a blender.

Process until smooth.

Pour into a glass and serve immediately.

Place all ingredients in a blender.

Blend until smooth and creamy.

Pour into glasses and serve immediately.

In a blender, combine the frozen banana, orange juice, chopped Gala apple, and nonfat milk.

Blend the ingredients until smooth.

Pour the smoothie into glasses and serve immediately.

In a blender container, combine the quartered bananas, slightly softened orange sorbet or sherbet, and Mandarin Tangerine juice.

Blend the mixture until thick and smooth.

Pour the blended mixture into serving glasses.

Optionally, garnish each glass with orange slices and curls.

Serve immediately.

In a blender, combine the plain yogurt, half banana, frozen mixed fruit, plain soy milk, vanilla extract, and honey.

Blend all the ingredients until smooth and well combined.

If the smoothie is too thick, you can add more soy milk to reach your desired consistency.

Once blended to your liking, pour the smoothie into glasses and serve immediately.

Add the frozen banana chunks, hulled strawberries, and liquid (start with ¼ cup and adjust according to desired consistency) into a blender.

Sprinkle cinnamon to taste over the ingredients in the blender.

If using fresh bananas, add 1-2 ice cubes for a colder smoothie.

Optional: Add additional spices such as nutmeg, cloves, ginger, or vanilla for extra flavor.

Blend the ingredients in spurts until smooth, pausing occasionally to scrape down the sides of the blender if needed.

Once the desired consistency is reached, pour the smoothie into glasses and serve immediately.

In a large saucepan, combine the diced cooked turkey, cooked long grain rice, condensed cream of chicken soup, pepper, and 5½ cups of chicken broth.

Bring to a boil and cook for 3 minutes.

In a small bowl, mix the cornstarch and the remaining chicken broth until smooth.

Gradually stir this mixture into the soup.

Bring to a boil again, stirring constantly, and cook until thickened, about 1-2 minutes.

Remove the soup from heat and stir in the lemon juice and minced fresh cilantro.

In a large saucepan, combine the cubed potatoes, chopped carrots, salt, and water.

Bring to a boil, then reduce heat and simmer, uncovered, until the vegetables are tender, about 10-15 minutes.

Drain and set aside.

Meanwhile, in a Dutch oven, melt the butter over medium heat.

Add the chopped onion and celery, and sauté until tender.

Stir in the all-purpose flour and pepper until blended.

Gradually pour in the whole milk, stirring constantly.

Bring to a boil, stirring occasionally, and cook until thickened, about 2 minutes.

Remove from heat and stir in the shredded cheddar cheese until melted.

Stir in the cubed fully cooked ham and the cooked potato mixture.

Heat through over low heat.

Spread two slices of bread with mayonnaise.

Layer with thinly sliced cooked turkey, Monterey Jack cheese, and thinly sliced onion.

Sprinkle with a dash of salt and pepper.

Spread the remaining slices of bread with honey Dijon salad dressing and place them over the onion to create sandwiches.

Spread the outsides of the sandwiches with softened butter.

Heat a large skillet over medium heat.

Toast the sandwiches in the skillet until golden brown and the cheese is melted, about 4-5 minutes per side.

Serve hot.