Chocolate Covered Strawberry Milkshake

I love to surprise the kids with a treat after school.  Since I knew Evan would come home from school hot and exhausted because today was his field day and it was 90 degrees outside I thought he deserved a milkshake.  We picked berries a few days ago at Wegmeyer Farms and stuck some in the freezer for occasions just like this.  The frozen strawberries make the milkshake nice and cold.  

Ingredients:

• Strawberries 
• Cocoa Powder
• Hershey's Syrup
• Vanilla Ice Cream
• Whipped Cream

I used my Nutribullet, I know that making milkshakes is not its intended purpose but it is easy to use and easy to clean, not to mention just the right size to make a couple of milkshakes for the kiddos.  

I cut the stems off the strawberries and filled the small cup about 2/3 of the way, added 3 scoops of vanilla ice cream, a teaspoon of Hershey's Cocoa Powder and blended until smooth.  I drizzled a little Hershey's Syrup in the glass, poured in the milkshake and added a dollop of whipped cream.  I did convince them to share a little bit with me!!  I am one lucky mom!

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Green (Cilantro Lime) Chicken Burritos

I know, I know who wants to eat GREEN chicken.  Doesn't everyone want to go green?  When you look at the picture you are going to be even less likely to want to eat it.  I am actually tempted to not post any of the pictures that I took.  They are DEFINITELY GREEN!  I will be serving this on St. Patrick's Day for sure!

Ingredients:

• 3 chicken breasts cut into strips
• Burrito size Tortillas

Marinade

• 1 cup fresh Cilantro (stems removed)
• about 15 Almonds
• 2 1/2 tablespoons Olive Oil
• 2 tablespoons Minced Garlic
• 1 1/2 teaspoons Lime Juice
• 1/2 cup Parmesan Cheese
• 1/4 cup of Chicken Broth
• 1  teaspoon salt

Burritos stuffers:

• lettuce
• sour cream
• diced tomatoes
• cheese
• salsa
• rice

First I placed the almonds into the food processor to finely chop them.  I used the Nutribullet.  Then I added in the rest of the marinade ingredients and blended until a nice bright green cilantro pesto was formed.

I then combined the chicken with the marinade and let it sit in the refrigerator for about 30 minutes.  Then I sprayed my skillet with non-stick cooking spray and cooked the chicken thoroughly.  Once the chicken was done I stuffed a burrito for each person with their favorite stuffers.  I like mine with lettuce, cheese, sour cream, and salsa.

As I dumped it into the pan, I thought to myself there is no way my family was going to eat this.  Well I was wrong, the taste was so good they quickly got over the fact that they were eating green chicken!

This recipe was featured in Two Magical Moms March Menu Madness.  Check out the entire menu and try out some of our other YUMMY recipes!