Lisa’s Sweet and Sour Meatballs

Lisa's Sweet and Sour Meatballs
 
Ingredients
  • prepared meatballs (Or make your own)
  • 1 cup ketchup
  • ½ cup brown sugar
  • 1 tablespoon mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon Lemon juice
  • 2 tablespoons soy sauce
  • 1½ cups water
  • 1 heaping tablespoon cornstarch
  • 1 tsp granulated garlic
Instructions
  1. Mix all ingredients together and mix well.
  2. I use a wire whisk to mix it up good.
  3. Poor over your meatballs, you can either do this in a big frying pan or in the oven at 350 for about 30 min.
  4. My guys love it over rice

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Pecan Cheese Cake Pie

Pecan Cheese Cake Pie
 
Ingredients
  • 1 unbaked pie crust
  • 1 package cream cheese soften
  • ¼ cup sugar
  • 4 eggs, divided
  • 1 tsp vanilla
  • 1 cup pecans copped
  • 1 cup corn syrup
  • ¼ cup brown sugar packed
Instructions
  1. Beat cream cheese, sugar 1 egg and vanilla till smooth.
  2. Spread evenly in pie shell, sprinkle pecans over top cheese layer.
  3. Beat remaining 3 eggs, corn syrup and brown sugar together well.
  4. Pour evenly over pecans.
  5. Bake at 425 for 10 min, then reduce heat to 375 and bake for 25-30 min or until set and golden. Cool, slice and Enjoy!

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Refreshing Mixed Berry Salad with Raspberry Vinaigrette

Refreshing Mixed Berry Salad with Raspberry Vinaigrette
Prep time: 
Total time: 
Serves: 4
 
Fresh seasonal berries and mint give this vibrant salad a refreshing burst of flavor. The addition of raspberries to the homemade vinaigrette lends some natural sweetness to this Whole30-compliant dish.
Ingredients
  • ¼ c. rice wine vinegar
  • ⅓ c. fresh raspberries, washed
  • 2 t. fresh lemon juice
  • ½ c. extra virgin olive oil
  • ½ t. sea salt
  • 1 head Romaine lettuce, washed, stem removed, and chopped
  • ⅓ c. fresh mint, chopped
  • 1 c. fresh strawberries, washed, hulled, and sliced
  • 1 c. fresh blackberries, washed
  • ⅓ c. sliced almonds, toasted
  • Note: Chill salad plates prior to preparing this recipe.
Instructions
  1. Add vinegar, raspberries, lemon juice, and olive oil to a food processor and blend until smooth. Add salt and taste. Adjust other flavors to achieve the desired balance. Set aside.
  2. Add lettuce, mint, strawberries, blackberries, and toasted almonds to a large bowl and gently toss to combine.
  3. Drizzle with raspberry vinaigrette and serve immediately on chilled salad plates for a refreshing appetizer.
Nutrition Information
Calories: 123 Fat: 7,6 gm Saturated fat: 1 gm Carbohydrates: 13 gm Fiber: 7 gm Protein: 3 gm

 

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Bacon, Goat Cheese & Basil Stuffed Chicken Breasts

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 T. extra virgin olive oil
  • 4 6-oz. boneless, skinless chicken breasts
  • 4 oz. goat cheese, divided
  • 6 strips of cooked bacon, crispy and crumbled
  • 6 basil leaves, rolled and sliced thin
  • Salt and pepper, to taste
  • 1 c. balsamic vinegar
Instructions
  1. Preheat oven to 375 degrees.
  2. Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
  3. Season the exposed surface with salt and pepper, then add ¼ of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
  4. Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
  5. Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
  6. A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
  7. To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

 

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PERFECT PEANUT BUTTER COOKIES

PERFECT PEANUT BUTTER COOKIES
 
Ingredients
  • 1 cup peanut butter
  • ⅓ cup truvia or desired sweetener to taste
  • 1 egg
  • ½ cup almond flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • ½ tsp vanilla extract
Instructions
  1. Preheat oven to 375.
  2. Mix all ingredients till thoroughly mixed. Scoop onto cookie sheet lined with parchment paper. Press down with fork. Bake for 12 min or until slightly browned. Do not over-bake. Let cool before removing from cookie sheet.

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Toasted Oats Choco-Peanut Butter Bars!!!!

Toasted Oats Choco-Peanut Butter Bars!!!!
 
Ingredients
  • 2 cups oats
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • ½ cup peanut butter
  • ½ cup nutella chocolate
  • ½ cup honey
  • ½ tsp salt
  • 2 Tbsp chia seeds ( optional)
  • 1 Tbsp vanilla extract
  • 1 heaping Tbsp coconut oil
  • ½ cup mini chocolate chips or mini M&Ms
  • ½ cup white chocolate chips, melted (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Mic oats, coconut and nuts. Spread in a large cookie sheet and toast 10 minutes in oven. Stir every 3 minutes. Let cool.
  3. Mix nutella, honey, peanut butter, salt and vanilla. Place in a microwavable bowl and heat till melted. Stir until smooth and add coconut oil.
  4. Place cooled oat mixture in a mixing bowl. Add chia seeds and peanut butter mixture. Mix well. Stir in chocolate.
  5. Press in a 8by8 parchment paper covered pan. Cool in the fridge for 2-3 hours. Cut in 12 bars and top with melted chocolate if desired.
  6. Store in an air tight container. Enjoy

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Burger & Tater Casserole

Burger & Tater Casserole
 
Could be made low carb by shredding turnips or cauliflower or even zucchini instead of using hashbrowns and eliminate the chips
Ingredients
  • #2lb pkge of frozen hashbrowns or use shredded turnips, cauliflower or zucchini to make it low carb.
  • 1 cup of sour cream
  • 1 c. shredded cheddar cheese
  • ½ c. butter
  • 2 cans of cream of chicken soup
  • ½ c. chopped onion
  • 1 cup crushed potato chips
Instructions
  1. Pre Heat Oven to 350 degrees
  2. Cook your hamburger and onions... transfer to a 13 x9 greased pan sprinkle with salt and pepper.
  3. In a large bowl mix your hashbrowns, soup, sour cream and cheese...then spread over the top of you hamburger.
  4. Melt your butter and add crushed chips to it.. spread over top of mixture
  5. Bake for 45 min.
  6. Enjoy ~

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Make These Natural Bug Repellents

 

When you spend more time outdoors in the summer, one of the main drawbacks is the
insects. They can crawl on you, bite, and sting, so you might want to avoid them with
actually harming them. This is where the following natural bug repellent remedies come
in.

Ultimate DIY Bug Spray

The first type of natural bug repellent you can make is one that is something you put
together on your own. The reason this is the ultimate DIY spray is because you get to
choose the recipe you want. It is going to use essential oils for repelling different types
of bugs during the summer, particularly when enjoying outdoor activities, but you can
pick and choose which ones. Here is a list of essential oils that will work great:

Citronella
Clove
Eucalyptus
Rosemary
Mint
Lavender
Cedar

There are also others to use. Some oils work better for certain types of bugs, while
others are there to help it smell a little better. All you need to do is add about the same
amount of drops for each oil you use, combine it with some water and a little rubbing
alcohol, and add it all to a spray bottle.

Citronella Oil Bug Repellent

Next on the list is probably not a big surprise, which is making a bug spray using
citronella. Many people use citronella candles on their patio or deck because flying bugs
like mosquitoes and flies don’t like the smell. You can use citronella essential oil to
make your own bug spray and repellent. Add about 30 drops of this essential oil to a
spray bottle with water, and you’re good to go. You can also make your own citronella
candles if you prefer to go that route.

Dried Herbs Bug Repellent

Lastly, consider using dried herbs when making your bug spray repellent. You can also
use fresh herbs if you are growing them in your garden. You are going to combine
certain herbs that the insects don’t like, plus some vinegar or witch hazel added to the
spray. Herbs like lemongrass, citronella, peppermint, and other types of mint will work
great. You want to boil water with the herbs, then strain it into a water bottle with
distilled water and rubbing alcohol. Use this spray around your house, patio, or
anywhere that you find bugs are hiding.

These natural repellent sprays won’t harm the insects, but they will keep them away
from you and your home or campsite.

 

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Buffalo Chicken Lettuce Wraps

Buffalo Chicken Lettuce Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe features all the wonderful flavor found in traditional Buffalo wings - with none of the guilt! As an added bonus, this satisfying one-pan meal comes together in less than 30 minutes.
Ingredients
  • 2 T. coconut oil
  • 1 green bell pepper, finely diced
  • 2 celery stalks, diced
  • 1½ lbs. rotisserie chicken breast, shredded
  • 2 t. onion powder
  • 1 t. garlic powder
  • Salt and pepper, to taste
  • ½ c. Frank’s hot sauce
  • 2 green onions, sliced
  • To serve: 1 head Bibb or butter lettuce, leaves removed, washed and patted dry
Instructions
  1. Melt the coconut oil in a large sauté pan over medium heat. Add the diced pepper and celery, and sauté until tender, around 5 minutes.
  2. Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste. Cook for 2-3 minutes, or until the chicken is heated through.
  3. Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated. Remove from heat and stir in the sliced green onions.
  4. To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture and enjoy!

 

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Balsamic Glazed Chicken Drumsticks

Balsamic Glazed Chicken Drumsticks
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These tasty Whole30-compliant chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.
Ingredients
  • 2 lbs. chicken drumsticks
  • ½ c. balsamic vinegar
  • 3 T. extra virgin olive oil
  • 3 T. coconut aminos
  • ½ c. organic chicken stock
  • ½ t. crushed red pepper flakes
  • 3 cloves fresh garlic, minced
  • Salt and pepper, to taste
  • 3 green onions, sliced
Instructions
  1. Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.
  2. In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.
  3. Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.
  4. When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.
  5. Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.
  6. Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving

 

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Meghan’s Healthy Shrimp Stir Fry

Meghan's Healthy Shrimp Stir Fry
 
Ingredients
  • 16 oz of shrimp (peeled and deveined)
  • 1 bundle of asparagus (cut in thirds)
  • 1 bag of frozen Brussel sprouts (cut in half)
  • ½ cup of chicken stock
  • 2 TBS minced garlic
  • 1 TBS fresh parsley (chopped)
  • S&P to taste
  • ⅓ cup oil
  • Angel Hair Parm and Herb Pasta (cooked as per directions on box) *or see below
Instructions
  1. Sautee asparagus and brussel sprouts until tender, add shrimp, S&P, chicken stock and garlic and cook until shrimp is pink and cooked through and chicken stock is mostly cooked out.Mix in the chopped parsley
  2. Meghan used the box angel hair pasta in the parm sauce. (if you can't find this, you can do your own - see below)
  3. *Use regular angel hair pasta. Cook the noodles as instructed, add 1 cup of heavy whipping cream and ¾ cup of shredded parm cheese. Once cooked through add the shrimp and veggie mixture.
  4. Enjoy!

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Cantaloupe Melon Breeze

Cantaloupe Melon Breeze
 
Ingredients
  • 1 cup cantaloupe, in chunks
  • ½ cup honeydew melon, in chunks
  • 2 mint leaves
  • 5 ice cubes
Instructions
  1. Add all ingredients into your Nutri Ninja or blender you are using.
  2. Pulse until smooth ~Enjoy~

 

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Grow Herbs Indoors

Barbara shares……..Want to grow fresh herbs at home, make your own little greenhouse. I do this at home when its too cold or hot outside for herbs. It’s really easy and they grow great! I put the plant in a small plastic container, fill it halfway with water and put a ziploc over the top! Voila a tiny little green…house for fresh herbs!! This is mint, it sits on my fridge in my kitchen Try it and enjoy fresh herbs all year!!

 

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SUMMER SALSA

SUMMER SALSA
 
Ingredients
  • 1 cup of blueberries
  • 1 cup of diced strawberries
  • 1 cup of diced apple or you could use celery
  • 1½ tsp of cilantro
  • ¼ cup of chopped red onion
  • 2 tablespoons of finely chopped jalapeno.. no seeds or stems (I buy the diced)
  • Juice of 1 large lime
  • Salt to taste
Instructions
  1. IN a medium bowl combine all ingredients including lime juice and stir until combined...
  2. season with salt to taste...(I omit this)

 

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Kielbasa onion and cabbage crock pot dinner

Kielbasa onion and cabbage crock pot dinner
 
Ingredients
  • 1 kielbasa
  • ½ head of cabbage
  • ½ onion
  • 1 can chicken broth
  • Salt and pepper to taste
Instructions
  1. Cut up all ingredients.
  2. Layer cabbage then onion then kielbasa.
  3. Pour chicken broth over all.
  4. Cook on low for 7 hours in the crock pot.

 

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Don’t forget your GREENS

1) Shred and stir fry in coconut oil a dash of chicken broth finish with a little Parmesan and serve as a side

2) Shred with green onion, stir fry and add to eggs

3) Use as a wrap instead of bread

4) Add to a smoothie
5) Juice with carrot, beet and parsley

6) Add to any soup at the end

7) Fry bacon, drain some of the fat and then add collards, continue cooking

8) Add to pasta. Cook pasta, drain, in a pan add a bit of oil, fresh garlic for 1 minute, add collards, cook for 4-5 minutes, add pasta, cheese and red crushed pepper

9) Add them to your lettuce to enhance your salad. Use 1/3 collards to 2/3rds lettuce with your favorite dressing

10) Make a collard green slaw with red cabbage, red onion, mayo with a tablespoon of red wine vinegar, sweetener and S & P

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GORDON RAMSAY’S STICKY LEMON CHICKEN

GORDON RAMSAY'S STICKY LEMON CHICKEN
 
Ingredients
  • 1 large chicken, jointed into 8–10 pieces
  • Sea salt and freshly ground black pepper
  • 3 - 4 Tbsp olive oil
  • 1 head of garlic, halved horizontally
  • A few thyme sprigs
  • Generous splash of sherry vinegar (or apple cider vinegar)
  • 2 Tbsp dark soy sauce
  • 3 Tbsp honey
  • 1 lemon, finely sliced (ideally with a mandolin)
  • Handful of flat leaf parsley, chopped (optional)
Instructions
  1. Season the chicken joints with salt and pepper. Heat the olive oil in a large sauté pan. (maybe add a tablespoon of real butter too)
  2. Brown the chicken pieces (in batches if necessary), together with the garlic and thyme sprigs, over a high heat for two to three minutes on each side until golden brown.
  3. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to combine the juices.
  4. Pour in a good splash of hot water(I added a splash of wine instead) and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
  5. Transfer the chicken to a platter, spoon over the liquor and sprinkle with chopped parsley if using. Serve with green beans.

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EASY STRAWBERRY PIE

 

2 pkgs strawberry jello powder
2 cups boiling water
4 oz light cream cheese…
2 cups of cool whip – divided…
Pour boiling water over jello powder until dissolved.
Chill until just syrupy.
Beat cream cheese a bit and then beat it into the jello.
Blend in 1 cup cool whip.
Spoon mixture into a pie plate.
Let set a bit then top with the other cup of cool whip.
Decorate with strawberry slices.
Light and delicious! Enjoy!
Serves 8 – 130 calories/slice 

 

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California Salad

California Salad
 
You don't have to be in California to love this slaw recipe
Ingredients
  • ½ c. silvered almonds
  • 1 bunch green onions sliced
  • 1 large pkg. of coleslaw
  • 2 pkgs of Ramen Noodles.. oriental flavor
  • Dressing...mix all these ingredients together
  • 4tbsp vinegar
  • 4 tbsp sugar
  • 1 cup of salad oil
  • 2 tsp salt
  • 2 tsp pepper
  • flavor packets from noodles
Instructions
  1. First cook your noodles w/out the seasoning packets... then drain
  2. mix together the 1st 3 ingredients add to noodles
  3. Then pour dressing over top and mix
  4. Best when refrigerated overnight before serving
  5. Enjoy

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