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Mango and peanut butter blend together to form this recipe for a kid-pleasing smoothie that adults will enjoy, too!
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This recipe is by Mark Bittman and takes 10 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Avocados and coconut milk add an irresistible creaminess to this lovely green smoothie.
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A creamy yogurt and sour cream dressing is perfect for this salad, especially after a bit of curry powder is swirled in. The water chestnuts add a nice crunchiness to the honeydew melon, grapes and moist chicken. Serves ten.
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Get Light Fry Sauce Recipe from Food Network
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own.
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This banana, orange, and ginger smoothie is quick and easy to prepare and is an energizing, on-the-go breakfast drink.
Ingredients: orange, banana, ice, honey, ginger, yogurt
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Start your day off right with a fruity and delicious breakfast parfait. The flavor will delight you.
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This recipe is by Nancy Harmon Jenkins and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow-Roasted Salmon with Cucumber Dill Salad Recipe from Food Network
Ingredients: salt, yogurt, dill, orange, salmon, turmeric
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This strawberry and pineapple blast of flavor is a great way to wake up in the morning, or cool off in the afternoon.