Freezing leftover strawberries is also a great use of the freezer. Strawberries, especially organic ones, are too expensive to toss in the garbage. The trick is to get them into the freezer before it's too late, which can be difficult since it's tempting to keep them in a ready-to-eat status.
I got the idea of adding peanut butter to a smoothie from the Sexy Tofu blog. I know, it's an interesting name. Picture a Victoria's Secret model type lying on her back with tofu pieces scattered about ... that's the banner photo. But peanut butter and mango really work well together in a smoothie -- at least I think so.
More on freezer living and convincing hubby it's a generally accepted practice later.
Note: The glass pictured is a small, half-pint sized glass.
Mango Strawberry Smoothie
1/2 frozen banana
1 1/2 cups frozen mango chunks
1/2 cup frozen strawberries
1/2 cup Greek yogurt (0% fat)
1 tbsp peanut butter (smooth or chunky)
1 tsp ground flax seeds
water, as needed (approx. 2-4 tbsp)Note: Makes a quite small one-serving batch.