Tag Archive | Spinach

Stuffed Chicken Breast


Last night I was looking through my ever thinning kitchen (payday is Friday)  and trying to figure out what to make with the ingredients we have.  I have been thinking about stuffed chicken breast for a while, and realized we had enough to make it that night.  The last time I made it years ago, I used goat cheese, spinach and garlic as my filling.  That was before I was married I believe, and it was the first candle lit dinner my now husband and I have ever had.

This time we had cream cheese instead so I used that.

I get Foster Farms 10 lb bags of frozen chicken breasts at Costco…and the breasts are HUGE!   I thawed out two breasts and got my filling ready.

The filling was super easy.  I sauteed some 3 cloves of garlic (lets say one or two in the future though) in a little butter.  Once that is done, throw in a large handful of spinach to wilt a little in the butter.  Once it  wilts just a little, starts turning bright green, throw the mix in the food processor with 8 oz of cream cheese (it probably could have been less).

I butterflied two chicken breasts, and split the filling between two chicken breasts.  It could probably be up to four breasts for that much filling as mine were over filled.  I used my hands to try to shape a pad of the cream cheese mixture to fit into the breast. I opened up the chicken breast and filled it up.  then I did my best to close it around the filling, and placed them into a hot pan with some butter and olive oil. I seared one side, and the other side.  Once both sides looked nice and golden brown, I put the pan into the oven at 400 degrees for 25 minutes.  Once the internal temp of the meat was 160 degrees.  The chicken opened up and some of the filling came pouring out which turned out amazing with the next step.  🙂

I put a slice or two of cheddar on top of the chicken, and broiled it until the cheese was melted and bubbly.  This caused the filling that had poured out to crisp up, and become very savory.  This also firmed up the filling and made it easier to to take out of the pan and place on a plate.

What I love most is that this entire recipe only takes 5-6 ingredients  and is actually really really easy!

stuffed chicken breasatThe chicken came out perfectly moist.  It looked nice and the flavors were great together!

3 tablespoons butter

2-4 chicken breasts

2 cups in spinach

3 cloves garlic (1-2 is good)


Purple Pizza-Tortilla Style!


Purple is my all time favorite color!  Last week I used it in eggplant, this week, I use it in beets!  I cannot wait to go back to America, and use it in blackberry this summer!  Yummmmmmmmmm

I was inspired by several things for this recipe.  Last week a good friend of mine liked a tortilla pizza on Pinterest.  I honestly didn’t even read the recipe, but I LOVED the idea of using a tortilla as crust!  It is close to impossible to get a good thin crust pizza here!

I also had a beet that I needed to use up.  I really had no idea what to do with a beet, as I have never had one that was not pickled out of a can.  So, I decided to oven roast it, and throw it on the pizza.  I looked at several recipes that called for caramelized onions.  This sounded like a good base to me, so I started by roasting the beet.  It took an hour and a half, so I did it last night to have it ready.

DSC_0250I got a big cut of tin foil and folded it in half.  DSC_0251I took the beet, and put it in the foil.  I

covered it with a little olive oil  and wrapped it up like a package.   I then put it in the oven for an hour and a half, until it was soft.

After it cooled a bit, I just put the package in the fridge until I needed the beet today.  The color had changed from a dark wine, to a deep purple, and it was very soft and juicy.  I used a peeler and gently peeled off the skin, and diced the beet.


Next I began to caramelize two onions.  I sliced them thin, and put some olive oil in the pan over very low heat.  You cannot rush this process.  The onions do not get seared,  they turn brown, but this can take a long time.  One time I made French onion soup, and it took two hours to properly caramelize all of the onions. Tonight, I gave it about 20 minutes, and as you can see, they were not done before I pulled them off…I was just impatient.


Then I used the same pan to cook up some chopped up bacon, then two chicken breasts.

Once I had drained the bacon, and let the chicken rest, I sliced up the chicken as well.

I also washed up some spinach to put on my pizza.

To assemble the pizza I put a taco sized flour tortilla on a pan.  I put three tablespoons of Classico Italian Sausage pasta sauce on it (you can use, red sauce, white sauce, or even the oil that has been infused with the beet as you roasted as your sauce.

Next I put on some chicken, bacon, beets, garlic, onions, and spinach on the pizza.

I measured out one ounce of partly skim Mozzarella cheese, and put it over the top.


I was surprised with one ounce of cheese, it was enough, but using a microplane grater to make a very fine grate, it worked out beautifully!  Even better, part skim mozzarella is only two points per serving instead of three of most other cheese that we eat!  Great news!

I baked it in the oven on a cookie sheet for 12 minutes, then I put it under the broiler only for about three more just to get the cheese bubbly.

Next I removed it to a cutting board, ran a pizza cutter through it, and slide it onto a plate.

13 weight watchers points per pizza, and to be honest, I ate two of them!  Yummy!

I love that this is one of those empty out the fridge and use whatever veggies you have kind of dishes.  I used beets cause it was what I had, but you could use bell peppers or even zucchini if you have it.  Heck, if I had made it last week, I would have thrown on an eggplant!

I think the biggest shocker of all with me working with beets, is that I didn’t dye my entire kitchen, much less my skin purple along with dinner!  😀

Anyway, enjoy!


Pork Souvlaki Shish Kebabs with Spanakopita Mandu

You will probably soon find out my favorite country to cook from is Greece.  From the Gyros I had with french fries in the in Athens, to the tatziki sauce I make and love so much, I just love the Mediterranean flavor profiles.  Well this recipe is a little different than other things I have cooked before, but I still thew in it’s own uniqueness.  I love chicken souvlaki.  However, last week, I was actually getting a bit tired of chicken, and I wanted to do something with ground pork.  I have made sausage before, and seen on cooking shows where cooks basically put a large meatball on a stick, grill it and call it a shish kebab.  So sure, why not?  Because pork is high in weight watchers point (well higher than my usual chicken), I did have to portion out my sizes a bit.  I could have made two large skewers, or four small ones, and I was not sure how much we would eat, so I went with small ones.  Each serving was about 125 grams of pork  before it was cooked.

First I mixed a tablespoon of oregano, 2 tablespoons of garlic, all the pork, 1 tablespoon of lime juice, black pepper, and the pork in my food processor. I should have used 1-2 teaspoons of dried mint as well, however, I could not find it in my cupboard. I was using my one bowl for something else and didn’t feel like washing it.  

Next I made four large meatballs out the mixture, and threw pre soaked bamboo skewers into them.

I threw them on the grill pan over a medium flame, and got started on my filling for my side dish.  This was also last weeks “Koreany” for my challage to incorporate more Korean food into my diet.   I was inspired by the idea of a wanton, but in Korea, a wanton is called mondu.  So, my side dish was Spanakopta Mandu.  I took a cup of fresh ricotta cheese into my food processor, with about a cup of fresh raw spinach and maybe two cloves of garlic.  I think I added a bit of salt also.

Next, I worked on wanton wrappers.  I would have bought these at the store, however for the life of me I could not find them.  So I followed the recipe on eatingcleanmag.com for some whole wheat wanton wrappers.

I mixed the ingredients by hand, and rolled them out using my pasta roller.  In hindsite, they were still thicker than they should have been, so I should have rolled them out a little more with a rolling pin.

Next I rolled them into large squares, maybe about 3×3 using the width of my pasta sheet as a measurement.  After I had squares, I put about a tablespoon of filling into the middle and then folded it over, gluing the edges shut with water.

I poked a few small holes in the top with a tooth pick, so steam could release and they didn’t explode all of the toppings out while baking.  I baked them for about ten minutes on 175 degrees C (350 degrees F) until they looked like this:

They turned out rather golden and delicious.  They were a little dry however, and needed a sauce.

So I grabbed some garlic poweder, dill and plane yogurt to make a quick tatziki inspired sauce, even though there were no cucumbers in it.  Both the meat and the mandu needed it, and it was the perfect complement.

Lastly I made a quick cucumber tomato salad.  I sliced up some cucumbers on the mandolin  and chopped some grape tomatoes in half.  I sprinkled the top with a few small cubes of feta cheese, and dusted with salt.  It was the perfect salty touch to finish off the meal.

This meal was not light on points, unfortunately   What you see on the plate was 29 points.  A lot of this is because of the pork  and the cubed marinated feta however.  I could have cut off at least six points had I used chicken breast instead, and even more if I could get low or no fat feta, and crumbled it to sprinkle, that was not marinated.  So if you really want this meal in the condition it is in, you have to commit to it, and be careful eating the rest of the day if you are on weight watchers.

Wanton Recipe:

  • 1 cup whole-wheat flour
  • 1 small egg (or 1/2 large egg)
  • Dash sea salt
  • 2 tbsp water, more as needed
  • 1 cup ricotta cheese
  • 2 tablespoons of minced garlic
  • 1 cup fresh spinach


  1. Place flour in a medium mixing bowl. In a small bowl, whisk together egg, salt and water; stir into flour, adding more water as needed to form a stiff dough. Knead for 1 minute, roll out onto a lightly floured surface until very thin and cut into 3 1/2-inch squares.
  2. Mix filling in a food processor and fill each square with about a tablespoon in the center of each square.  Glue the edges shut with a little water all the way around, and poke 2-3 holes in the top with a toothpick to vent.
  3. Bake on 175 C for 10-15 minutes, until golden brown.

Pork Shish Kabab:

500 grams of ground pork

1 tablespoon dried oregano

1 teaspoon of lemon juice

1 tablespoon garlic

Mix them together and divide into four equal parts.  Make elongated meatballs maybe 3 inches long, and put a soaked bamboo skewer most of the way through.  Cook on all four sides using a grill or a grill pan



Lasagna A La Tofu

I have a friend who writes for a magazine in Seoul.  She has asked me to incorporate some “Korean-y” foods into my diet, and write a journal about a westerner trying to loose weight in Korea.  Well, I agreed to throw in one new ingredient every week, while I am on this 100 day journey (for the article).  Since I really don’t know about cooking Korean food, or what she might consider “Korean-y”.   She came back with a small list, and on it was tofu.  The first thing I did was call the one vegan I know  and ask for help!  I need tofu school because I have always been pretty scared of the stuff, but also intrigued and wanting to learn how to use it.  The only way I have ever liked it was in spaghetti sauce at a daycare I worked for in college.  She was happy to share her knowledge of both Korean food, and tofu with me, and set out quite the spread to give me a variety of foods to try made with tofu, or soy meat.

Here is the amazing Tofu Meal that My friend Emily of Justwhatgrows.com made for me last weekend.

It was quite the spread, and just about everything was made with tofu or soy.  I was very impressed.  I think the doenjang soup was my favorite part of the main course, and I will be making her dessert sometime!  She made tofu banana bread!

Anyway, she sent me home with a block of fresh firm tofu to use how I pleased.  I have been craving lasagna for the past several weeks, and since I knew that I was okay with tofu in spaghetti sauce, I decided this would be the perfect place to try my first tofu recipe!  I don’t have any ground beef right now, which is very expensive in Korea anyway, so the timing is perfect.

I started out with a tomato base, using a can of ready cut S&W chopped tomatoes.  I pureed them, added 2 small white onions, one red bell pepper, and one yellow bell pepper.

Next I cubed up the entire block of tofu, and added two more cans of chopped tomatoes to the mix along with maybe a tablespoon of both thyme and basil, and maybe three tablespoons of minced garlic.  I put the lid on the crock pot and turned it on low.  I let it cook for about seven hours.

When I came home from work, my house smelled great, and my sauce looked like this:

I added salt and pepper to taste (my husband said there was not enough salt, but he likes more than I do).  I did wind up adding a 12 oz can of Hunt’s tomato paste to the mix because the sauce was a lot thinner than I wanted it.  I started adding a little at a time, but I do like a thick sauce, so I wound up using the entire can.

Next I made Homemade nonfat ricotta again.  This time, I strained it differently  and the texture turned out very dry.  See the other blog for detailed instructions, but her are a few photos of it being made this time.

Heating milk and lemon juice to 185 degrees F.

Filter Paper over a strainer (used instead of the bag I normally use, and in place of cheese cloth)

The cheese separating from the whey.

The cheese straining, and being separated from the way. This strained a lot faster than the bag I had used, and the cheese dried and became crumbly very quickly.

The cheese still draining, and actually drying out quite a bit. I am used to it more creamy than dry.

Next, on to the noodles.  I mixed two cup of Bob’s Red Mill whole wheat flour and 1/4 cup of dried spinach with a teaspoon of salt

I added 2 tablespoons of olive oil, and slowly added 3/4 of a cup of water.  Only add water as needed to wet the ingredients and make a stiff/not sticky dough.

Next, roll out the dough, either by hand or machine until you get thin sheets 1/4 inch thick at the most, and as wide and long as your pan.  I have small glass pans, and a pasta roller, so I went down to 5 on my roller, and got sheets looking like this:

Here is a closeup, you can really see the spinach, and the noodles tend to turn green when they are cooked.

Next, you start layering in your pan.  I start with a thin layer of sauce so the lasagna does not stick, then line the pan with a sheet of pasta.  Since it is fresh (and I don’t use eggs), I don’t cook my pasta first.  the oven will do that part for me.

After your first layer of noodles,

add more sauce, then I add spinach,

ricotta cheese, and a tiny bit more sauce.  Add another sheet of noodle, and more sauce.  Add another layer of spinach (fresh or frozen and well drained) and another layer of nonfat ricotta cheese.  I would love to do more  layers, however I don’t have the pan for it, so after a second layer, top with another noodle sheet.  On the top, put more sauce, then a layer of ricotta, and top with part skim mozzarella cheese (this is the first time I have seen DRY, Part SKIM mozzarella at E-mart).

Next I baked it on 175 degrees Celsius (350 F) for about 30 minutes, until the top looked amazingly crunchy and brown!

You have to admit, the top of this lasagna looks picture perfect!

Now, I know when I make a full pot of sauce, I have enough for at least three of these lasagnas, so I got some foil containers from E-mart, and made two mini lasagnas to freeze for another time.  We now have a TV dinner for a night when I am unbelevably sleepy (probably tonight!)

Still having 1/3 of my pasta dough, and extra sauce, cheese and spinach, I also finally used inspiration from pinterest and made petite lasagnas.   This is one of the first things I ever pinned on pinterest, but had not gotten around to making yet.  I did not actually layer these.  The muffin tin was oiled, and then covered in the noodle, which was rolled out as thin as my machine rolls (#6).  On the bottom there is a layer of ricotta.  Then over that is sauce, and spinach.  Above that is more sauce, and then it is filled to the brim with mozzarella cheese.

They hold their shape pretty well, and look amazing.  I am taking one to my co-worker today who heard I was making lasagna for dinner last night and she commented on all the cheesy goodness and about drooled..

Honestly, I can’t blame her!

This finally used up all of my sauce.  The pan made 4 generous helpings, between the two frozen trays, I have 4 more, and 2 cups should be a serving as well, so this recipe made about 11 servings, and even with all the cheese, was only 8 weight watchers plus point per serving.  Now, what I am really impressed with; the tofu and the ricotta both had about the same texture, and because I cubed it and didn’t crumble it, I could tell the difference, but in my mouth, it all tasted about the same.  I did miss the flavor of the ground beef, but overall, my first experiment with tofu was a huge success!

Pasta sheets (the noodles)

2 cups whole wheat flour,

2 tablespoons olive oil,

¼ cup dried spinach (optional if you want green noodles)

1/8 teaspoon salt

Just enough water to make the dough stiff and forming a ball…not enough to be sticky.
Whisk together the flour, salt and dried spinach powder.  Add the oil, and mix with your hands to distribute it through the entire bowl.  Slowly add flour 1 tablespoon at a time and keep mixing with your hands letting the dry flour soak up the water before mixing too hard.  Add water just until all of the flour forms a ball, but is still very dry feeling.  Knead for several minutes. Until it has a pretty even texture.  Add in extra water or flour if you need to to keep the fairly dry consistency. I used a total of ¾ cup of water.   Roll out to the thickness you want your noodles to be.  Mine was about 1/8 of an inch, but I have done them as thick as ¼ inch (when they are that thick I recommend boiling them for a minute or two before cooking, the thinner they are, the less likely you need to do this).

Cut to size and use in lasagna pan.

Ricotta Cheese:

1tsp/5mL citric acid  (I use lemon juice for this, 5-6 tablespoons this time and it separated great)
2fl oz/60mL water
1gal/3.84L whole milk
2tsp/10 g salt

Dissolve the citric acid in the water.

Heat the milk, citric acid solution and salt to 185 F or 85 C stirring often to prevent scorching. Skim away the scum as it rises to the surface.

When the milk reaches 185 F remove from the heat and allow it to set for ten minutes.

Drain the curd for at least 1 and up to 3 hours under refrigeration in a cheesecloth lined colander or a muslin bag set over a towel.

The cheese is now ready to use. Alternatively, transfer to a storage container and hold covered under refrigeration for up to one week.

Tomato/tofu sauce:

3 cans of ready cut S&W chopped tomatoes

2 bell peppers (any color)

1 large or 2 small onions

3 tablespoons garlic

1 can of hunt’s tomato paste

1 loaf of firm tofu crumbled

Seasonings you like, I used salt, pepper, basil and thyme

Puree one can of tomatoes, then chop up all veggies and put everything except for the tomato paste into a crock pot.  Let it simmer on low in the crock pot for probably 4+ hours (I had it on for 8) and see how it is doing.  If it is thin, add some tomato paste, and let it thicken a little.  If it is really thin, add up the whole 12 oz. can, like I did.


Put a layer of sauce down in the pan. Cover it with a sheet of pasta.  Next add a layer more of sauce, then sprinkle some crumbled ricotta cheese, and a layer of spinach.  Put a little more sauce, and then another layer of pasta.  Next do the same thing over again one more time.  Make as many layers this way or by changing up what you put into the layers as well, as your pan will let you.  I put one a little more sauce, one last pasta sheet, more sauce, the ricotta, and instead of spinach this time, I covered the top with part skim mozzarella cheese.  Bake for 30 minutes or so at 175 degrees C, or at least until the cheese is brown and delicious on top.  This recipe actually could make 16 generous sized portions.  I wound up making one small pan for dinner/lunch, 2 smaller pans (individual tv dinner size) for the freezer to eat another night, and a little extra for lunch for me today.  Portion wise, without any side dishes, Each my husband and I got 8 meals out of it, and I still did not wind up using all of the pasta dough.  So if you make my recipe exactly, be prepared to make a lot.


Egg McJessicas

Last week in my gusto to make a heathy protein filled grab and go breakfast for my husband, I made him some chocolate peanut butter banana muffins with chocolate protein powder.  However, on Weight Watchers, although it was a good healthy and filling breakfast, it was not very nice on the plus points scale.  Each individual muffin was 11 points.  I lost ten lbs in the last week and a half eating a 4 point breakfast smoothie every day, and getting more good stuff in my day than just chocolate peanut butter and bananas, so I decided to check out another solution for Jeremy.  I think I found his breakfast for a while.  Last night I made a set of breakfast for the week, that I can just freeze, and he can grab, zap in the microwave for 2 minutes from it’s frozen state, and enjoy.  In the USA Jeremy and I loved McDonald’s breakfast sandwiches.  They were quick, nice and salty, and we liked the taste.  However, we all know they are very fatty, and yes, have an heir of grossness to them.

This week, I started googling low carb, high protein breakfasts, and of course lots of eggs came up.  I can’t eat eggs, so the thought of cooking with them just does not really occur to me, but my husband enjoys them.  So, I started thinking about breakfast sandwiches.  I googled how to cook an egg for a breakfast sandwich, because I really had no idea to get that round perfect shape.  I came up with a genious idea on the Macheesmo blog about baking your eggs in muffin tins to get nice even round muffins.

Then I clicked on her re-visited version, and saw the scrambled with spinach version.  I asked Jeremy which he prefered, and he said the scrambled with spinach, and asked if I could throw in a little tobasco.  So, that is what I did when I baked the eggs in the muffin tins.

 I was surprised they puffed up as much as they did, but then they deflated a bit while cooling.

I don’t know if the brown, kinda crusty top means I cooked them too long, but I was watching them carefully and this is about the point they were no longer runny in the center.

Next I cooked up the bacon.  Instead of using my frying pan like I usually do, I decided to use my grill pan, since I needed it out in a little while anyway and I can cook more at once on the pan, and not so much in their own grease as I would in a frying pan (don’t know why I didn’t think of that sooner!).  I cut the strips in half to cook them, so they could just come out of the pan and onto the sandwich.

Once the bacon was done, I got started on the English muffins.  The process for these were not what I expected, nor did I expect nearly how long they would take to make!  What I expected was an easy standard bread dough, that you maybe flip over half way through baking to get the grilled look on both sides…nope, you actually bake them stove top, like a pancake!

I found the recipe I used at foodiesarsenal.com with the substitution of whole wheat flour instead.

I was very shocked that you don’t make a basic dough, but rather a very thick and sticky better that eventually thickens up a little  bit.

After mixing, and pulling and folding a few times, I used the oven which I had previously warmed up, to let the dough rise, it doubled in maybe 45 minutes instead of an hour.

Then on a well floured board (I think I was supposed to use corn meal for this, but flour worked fine), I dumped out my dough, and floured the top.  then I gently rolled them out to about maybe 1/2 -2/3 inch, and cut them using my 1 cup measuring cup because it was the closest thing I had to the right size.  Next I let them raise for another half hour, and turned on the griddle pan to a medium flame.

Once the first side is golden brown, you flip it over and cook the other side  In my case, I only have a flame over the front half of the pan, so the back is a good place to put them to finish baking all the way through while you add some new ones to the front side.  This recipe made about 16 muffins.  They turned out really tasty!   They were light and fluffy, and have all the air holes I remember from traditional English muffins.

Since I don’t eat eggs like my husband, and I love these sandwiches too, I held a little homemade sausage, for a few patties so I could enjoy my sandwiches myself.

Oh, I forgot, because I know my husband does not have the time to heat up his breakfast in the morning, and our schedules are so off, I wanted to show you how I packaged them for the freezer.  First I wrapped each one in a small paper towel.  Next I put it into a Ziploc baggie, and pushed as much air out as I could.  I did read the reviews saying thawing in the microwave would cause grogginess, so I am hoping the paper towel will help catch it…we will see…

One egg muffin in 7 weight watchers plus points, and one sausage one is 5

Steak and Cream Please

One of these days you might be able to actually tell that I am on a diet.  Today might be one of them, or it may not…but I am going to post a delicious recipe that I made last week.  Creamy pasta and steak.  I had planned on making a nice spinach salad with steak, and a nice blueberry balsamic vinegarette dressing.  However, my husband wanted a creamy pasta.  So I compromised and used all the veggies in a pasta and cream sauce that I would have used in the salad.

first a cut up the roast I had, and cooked it up in a pan until well done (you can make that however you want, we like ours well).

And I removed it from the pan.  I next heated up 2 tablespoons of butter until it melted, and added 2 tablespoons of whole wheat flour (I don’t have white flour in my house, but either would work).

Next I added one diced up onion, two different bell peppers, and some garlic. (I didn’t say it would have been the most exciting salad, but colorful!)

Once those things were cooked in the pan, then I added about three cups of almond milk.  I let it boil stirring occasionally until the sauce had thickened.  Once the sauce was almost done, I chopped up the spinach into bite sized pieces, and put it into the sauce and stirred.  Spinach cooks down really quickly, so it did not need much time.

Lastly, I chopped up some raw almonds.

I put some pasta on a plate (1 cup = 1 serving of 8 points for WW folks)

then I added the sauce (also one cup)

and arranged the steak over the top (one serving size-ish~as I didn’t have a scale yet)

Finally, I sprinkled 1 teaspoon of almonds over the top.

Easy cheesy but delishous!  I am a huge fan of making almond milk Alfredo sauces!  They are so delicious and you don’t have to feel the slightest bit guilty eating all that cheese butter or cream!  ❤

Anyway, Enjoy!

PS   19 points for one serving for dinner.

It’s Not Easy Eating Green…

But it is REALLY easy DRINKING it!

Breakfast/brunch today is a green smoothie.

First is simple!  You make almond milk.  If you don’t know how, follow the link and learn!

Next you peel, core, and quarter one apple and one cucumber.

Next take about 1/4 to 1/2 a cup of fresh spinach, and wash it.  You might want to take off some of the thicker stems.  Add it to your list of ingredients, and also grab maybe 1/2 to 1 cup of frozen fruit, such as peaches, or berries (I used white peaches that I peeled and froze myself).

So this is all of your ingredients.

Okay, to assemble, put the frozen peaches in the bottom of the blender, with everything else on top.  maybe put the spinach next, to make sure the leaves get mixed in…then 1/4 of the cucumber and 1/4 of the apple.

Add in 2 teaspoons of honey, and 1/8 of a teaspoon (or just a drop or two) of good quality vanilla.

Add 1/2 a cup to 1 cup of almond milk (depending on how much liquid your blender needs to blend).

Mix until smooth.

It is done when it is all smooth and then you just serve it directly into cups.  This is enough for just over 2 8oz servings.

I also use liquid vitamins, and I threw those in too, cause I hate the flavor…