Ingredients:
5 cups oats
1/2 cups coconut oil
1 cup maple syrup or honey
1 t. vanilla
1 t. salt
1 T. cinnamon (or more)
1 cup chopped nuts
1 cup raisins (or any other mix ins)
Instructions:
Preheat oven to 300 and line a baking sheet with parchment paper (you may need two)
Mix everything in a bowl
Transfer to prefered baking sheet and bake for 7-10 minutes
Let cool and store in airtight container
Enjoy!
Ingredients:
1 lb. Rigatoni pasta
1 lb spicy italian sausage
1lb mild italian sausage
1 white onion, diced
2 T. garlic, minced
1/3 cup tomato pasta
1 cup vegetable broth
1 1/2 c heavy cream
1 t. garlic powder
1 t. onion power
1 t dried basil
1 t. oregano
1/2 t. thyme
salt and pepper
optional: red pepper flakes, parmesan cheese, fresh parsley
Instructions:
1 lb. of dry rigatoni noodles, cook according to the directions and save 1/2 cup pasta water. Strain and set aside.
Add1 l lb. spicy Italian sausage and 1 lb mild Italian sausage to a pan on medium high heat. Cook 8-10 minutes until browned. rumble and set aside.
to the same pan, Add 1 tablespoon of butter to a pan on medium heat. Add 1 diced white onion ad 2 tablespoon of minced garlic. Cook 2 minutes.
Add 1/3 cup tomato pats, 1 cup veggie broth and 1 1/2 cup heavy cream. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon thyme, salt and pepper. Simmer sauce 5 minutes.
Add cooked rigatoni and reserve pasta water. Add cooked sausage and mix well.
Top with crushed red pepper flakes, parmesan cheese and fresh parsley.
Ingredients:
3-4 chicken breast
1 large jar of favorite salsa
1/4 cup brown sugar
Instructions:
Mix together and place in a crock pot 3-4 hours on high or 6-8 hours on low.
1 Rotesserie Chicken
32 oz. low sodium chicken broth
small onion, diced
2 cups frozen mixed veggies
2 cups bisquick
2/3 cups mild
2 T. dried parsley
Add the shredded rotisserie chicken, chicken broth, diced onion, frozen mixed veggies and bring to a boil in a pan on the stove top. Make the dumplings by mixing the bisquick, milk and parsley together. Drop the dumplings into the boiling stew. Cook for 10 minutes uncovered and an additional 10 minutes covered for until done.
Yellow bell pepper
Red bell pepper
Green bell pepper
Cucumber
Red onion
Tomato avocado
Sunflower seeds
Salt and pepper
Light Italian dressing
Diced chicken
Instruction
Mix all together.
3 T salted butter
1 small shallot, chopped
2 cloves garlic, chopped
2 T fresh thyme leaves
2 t. lemon zest
red pepper flakes
1 lb. short cut pasta
2 zucchini or yellow summer squash, grated about 2 to 2 1/2 cups grated
4 cups low sodium chicken or vegetable broth
kosher salt and black pepper
1 cup whole milk ricotta cheese
1/2 c shredded gouda or fontina cheese
1 cup fresh basil, roughly chopped
Instructions:
In a large pot over medium heat, melt together butter, thyme, lemon zest and a pinch of red pepper flakes. Cook until butter is brown, and lemon is fragrant about 3 minutes. Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.
Bring to a boil over high heat. Simmer about 5-8 minutes until pasta is al dente stirring often.
Stir in the ricotta, gouda and basil. Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid.
Divid the pasta among the bowls and top with thyme, basil and pepper flakes. Enjoy immediately.
3-4 Chicken Breast
1 cup BBQ sauce
1 cup orange marmalade
1-2 tsp soy sauce (optional)
Cut up chicken into cubes and put in crock pot. Mix together ingredients and pour over chicken. Cook on low 6-8 hours or on high 2-3 hours. Serve over rice.
2 boneless, skinless chicken breast
2 T olive oil, divided
1 T cajun seasoning
8 oz penne pasta
2 T unsalted butter
3 cloves garlic, minced
1 c heavy cream, or more, to taste
1/2 t lemon zest
1/4 cup freshly grated parmesan
kosher salt and freshly ground black pepper, to taste
2 roma tomatoes, diced
2 T. chopped fresh parsley leaves
In a gallon size ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
in a large pot of boiling salted water, cook pasta according to package instructions, drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, and more heavy cream as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished with tomatoes and parsley, if desired.
3 lbs pork shoulder/butt
16 oz coca-cola soda (not diet), divided
1/4 cup water
1 t garlic salt
1/8 t salt
1/4 pepper
1 (4oz) can diced green chilies
1 (10 oz) can red enchilada sauce
3/4 cup packed brown sugar
Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounce of coke (use a measure cup) and water around pork. (It doesn't need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on high heat for 6 hours or on low hear 8-9 hours.
Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
In a blender or food processor, blender the remaining 8 ounces of coke, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
Place shredded pork back in crock pot. Pour enchiladas sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on low heat.
Serve pork in burritos, salads and tacos.
1 lb ground beef
1/2 white onion, diced
1 1/2 tbsp taco seasoning
1/4 cup water
8 taco size tortillas, flour
2 cups enchilada sauce
16 oz. marbled cheddar cheese
Optional Toppings
sour cream
pico de gallo
diced avocado
diced green onions
preheat oven to 375 degrees F
Brown the ground beef and onion in a skillet over medium heat until beef is crumbled and no longer pink. Drain any fat and return skillet to oven. Sprinkle in the taco seasoning and water. Stir until combined and water absorbs into the ground beef. Remove from heat.
Spread about 1/2 cup of the enchilada sauce on the bottom of a 9X13" casserole dish to evenly coat the bottom.
Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla. Add about 1/4 cup of the shredded cheese and roll up tightly. Lay seam side down in the casserole dish. Repeat until the casserole dish is filled with the rolled enchiladas. If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.
Spread the rest of the enchilada sauce over the top of the tortillas, making sure the coat each tortilla. Sprinkle the remaining cheese all over the top and bake for 20 to 25 minutes, or until the center is bubbly.
Top with your favorite toppings and enjoy!
1 Tbsp olive oil
8oz. white button mushrooms, slice
2 Tbsp butter
1/2 onion, diced
1 lb. ground beef
2 tsp. garlic powder
3 Tbsp flour
1 tsp paprika
1/4 cup dry sherry, or beef broth
1 1/2 tsp salt
1/2 black pepper
4 cups dry egg noodles
1/2 cup sour cream
1 to 2 Tbsp freshly chopped parsley
Add the olive oil to large skillet (that has a lid) and saute the mushrooms over medium heat, until tender, about 5 to 6 minutes. Remove from skittet to plate.
Return the skillet to the stove top and melt the better. Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through. Drain any fat and return skittet to stove top.
Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated.
Gradually stir in the beef broth, salt and pepper. bring mixture to a boil and add the egg noodles. Reduce heat to simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
Stir in the sour cream and freshly chopped parsley. Serve warm.
INSTRUCTIONS
Ingredients
Preheat oven to 350° F.
In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes Beat in extracts and egg. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. The dough will be stiff. If it becomes too stiff for your mixer turn out the dough onto a counter top surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
Nutrition
Ingredients
1 can diced green chilies
4 cloves of minced garlic
1 1/2 T chili powder
3 T lime juice
1 diced medium onion
2 lbs boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Instructions
Desired toppings such as, shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, and guacamole
Add chicken and onion to slower cooker that is at east 3 1/2 quarts
In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5-6 hours
Remove chicken from slow cooker and shred. Mix in 1/2 of juice remining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings.
Ingredients
1 lb Sage sausage, browned
1/2 lb. baked, cooked, chopped
8 oz. pre-cooked ham, diced
1 (8oz) packaged crescent roll dough
2/3 (30 oz) shredded hashbrowns cooked and lightly salted
8 oz shredded sharp cheddar cheese, divided
1 cup green pepper, diced
5 oz grape tomatoes, halved
6 large eggs
1/4 milk or half and half
1t cayenne pepper
Instructions
Preheat oven to 400 degrees, spray a 9x13 baking dish. Unroll dough and lay flat across bottom of baking dish. In a large mixing brown combine sausage, potatoes, bell pepper, tomatoes, and 2/3 of cheese. Evenly spoon mixture over dough. In a medium bowl whisk together eggs, milk, and cayenne pepper, pour evenly over top of mixture. Sprinkle with remaining cheese and chopped bacon.
Bake 40-45 minutes, or until eggs are set, and bottom crust is done.
Ingreadients
1 lb. ground beef
1 envelope taco seasoning mix
2 (8 oz) cans Pillsbury crescent rolls
1 (16 oz) can refried beans (I used the jalapeño kind)
2-3 cups shredded cheddar cheese or mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Instructions
Heat oven to 375 degrees
Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11-13 minutes or just until golden brown.
Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
Top with cook beef mixture, sprinkle with cheese followed by tomatoes, black olives, green onion. Return to oven for 3-6 minutes until cheese in melted. Serve immediately. Makes 12 servings.
Ingredients
4 eggs
2 cups sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups flour
3 t cinnamon
1 t pumpkin pie spice
2 t baking powder
1 t baking soda
1 t salt
Cream Cheese Frosting
1 cup butter (softened)
1 (8 ounce) package cream cheese
2 t vanilla
3 cups powdered sugar
Instructions
Preheat oven to 350 degrees.
Spray a half baking sheet with the non stick cooking spray.
In a mixing bowl, combine eggs, sugar, vegetable oil, and pumpkin puree until fully incorporated. Slowly add the flour but continue stirring to avoid lumps. Mix until well combined. Add the cinnamon, pumpkin pie spice, baking powder, soda, and salt and mix until well combined. Pour the batter into prepared baking sheet and spread in an even layer. Bake for 25-30 minutes. or until set and let cool completely. For the frosting, cream together butter and cream cheese in a mixing bowl until fluffy. Add vanilla and powdered sugar and mix until smooth. Spread frosting over the cake and sprinkle cinnamon on top if desired.
Instructions
1 (32 Ounce) bag frozen shredded hashbrowns divided
2 (10.75 ounce) cream of chicken soup
2 cups sour cream
1/3 cup onions (chopped)
1/4 t salt
1/8 t pepper
2 cups shredded cheddar cheese (divided)
Topping
2 cups Ritz crackers (or crushed corn flakes)
1/2 cups butter (melted)
Instructions
Lightly grease a 9x13 inch pan with a no stick cooking spray.
Place half of the bag of hashbrowns in the prepared pan.
In a medium bowl combine the soup, sour cream, onions, and salt and pepper.
Gently spoon half of this mixture over the hashbrowns in the pan.
Sprinkle 1 cup of cheese over the soup mixture.
Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of the cheese.
Crush the Ritz crackers and combine with the melted butter. Sprinkle over the top of the casserole. Bake at 350 degrees for 35 to 40 minutes.
Ingredients
1 1/2 cups all purpose flour
1/2 t. baking soda
1/4 t. baking powder
1/4 t. salt
3/4 cup sugar
1 cup shredded zucchini
1/4 cup cooking oil
1 egg
2 T lemon juice
2 T lemon zest
Glaze
1/2 cup powder sugar
1T. lemon juice
1 t. lemon zest
Glaze can be doubled if desired
Instructions
In a medium bowl combine flour, baking soda, baking powder, salt, set aside.
Ina separate mixing bowl combine sugar, zucchini, cooing oil, egg, lemon juice, and lemon zest. Stir to combine.
Add dry ingredients to zucchini mixture, stir just until combined.
Spoon batter into greased bread pan.
Bake at 350 degrees, for 50-55 minutes or until golden brown and set.
Cool in pan on a wire rack 15 minutes, then remove from pan and cool completely.
Once cool, combine ingredients for glaze and drizzle over bread.
Ingredients
8 ounces baby spinach leaves, divided
1 cup (7 ounces) sundried tomatoes packed in oil and italian herbs
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breast ( cut into 1/2 " bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 t. dried Italian seasoning
2 t. kosher salt
1 t. fresh ground pepper
1/2 t crushed red pepper flakes
5 cups chicken broth
4 ounces fresh parmesan cheese, shredded
Instructions
Combine 1/2 of the spinach with the tomatoes. onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper in a 5 quart dutch oven over medium high heat. Pour chicken broth over the top. Cover and bring to a boil.
Cook 7-9 minutes until pasta is al dente (with bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for out delicious cheese sauce.
Turn of the heat and add the cheese tot he pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach.
Serve and enjoy.
