Cheesy Chicken Stuffed Eggplant

Cheesy Chicken Stuffed Eggplant
 
Ingredients
  • 2 Medium Eggplants sliced in half lengthwise.
  • 2 tsp Minced Garlic
  • 3-4 Tbs Olive Oil
  • Salt and Pepper
  • 6 Thin sliced boneless chicken breast (cooked and shredded)
  • ½ container of grape tomatoes sliced in half
  • ½ pkg. Shredded cheddar jack cheese (cheddar can be used)
  • 4 Tbs chopped scallions
Instructions
  1. Pre-Heat oven to 400° F.
  2. Place sliced eggplant on a lined ,rimmed cookie sheet
  3. Sprinkle each with minced garlic
  4. Drizzle eggplant with olive oil and add salt and pepper
  5. Place in oven for 25- 30 minutes
  6. Remove from oven add shredded chicken, cheese, and tomatoes
  7. Return to oven for 10 minutes until cheese is melted.
  8. ~Enjoy!

 

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ANTI-DEPRESSION KIT

An Eraser – to make All your mistakes disappear.
A Penny – so you’ll never have to say you’re broke.
A Marble – in case someone says you’ve lost your marbles.
A Rubber Band – to stretch yourself beyond your limits.
A String – to tie things together when everything falls apart.
A Hug & A Kiss – to remind you that someone, somewhere, loves you!

 

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Flourless Chocolate Cake

Flourless Chocolate Cake
Serves: 12-14
 
Here's a decadent flourless cake . It's a bit of an effort but oh so worth it! It just kinda melts in your mouth.
Ingredients
  • Unsweetened cocoa powder for dusting
  • 15 oz. bittersweet chocolate, finely chopped (food processor works great!)
  • (I used half unsweetened chocolate blocks and half semi-sweet
  • chocolate chips)
  • 18 Tbls. (2 1⁄4 sticks) unsalted butter, cut into small pieces
  • 7 egg yolks
  • 9 Tbls. granulated sugar
  • 1 1⁄2 Tbls. dark rum or brewed espresso (optional)
  • (I used really strong instant coffee)
  • 1 1⁄2 tsp. vanilla extract
  • Pinch of salt
  • 5 egg whites, at room temperature
  • 3 cups raspberries
  • Confectioners' sugar for dusting
Instructions
  1. Preheat an oven to 300ºF. Grease a spring-form pan and dust with cocoa powder.
  2. In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until well blended. Set aside to cool slightly.
  3. In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbls. of the granulated sugar, the dark rum or coffee, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
  4. In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbls. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
  5. Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.
  6. To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
  7. Just before serving, garnish the torte with the raspberries and dust with confectioners' sugar.
Notes
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).

 

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Herbs That May Help Knock Out Pain

Pain is the leading reason that people end up turning to natural remedies. This may be
out of a need to find something they may already have in their home. It may be a
financial need because the prescription medicine is too costly or the combined doctor
visit and prescription is too costly. It may also be due to the avoidance of putting
chemicals into the body and wanting a simple natural tried and true solution to their
pain. Regardless of the reason, the key aspect of pain and natural medicine is to find an
herb that is readily available or easy to grow and has high potency equal to that of over
the counter pain medications. Here are four of herbal options that fit all of those criteria.

White Willow Bark

White willow bark is an easy to find herbal supplement both online and in local stores.
This herb is usually found in a ground up brown colored powder. It can be found in
most health food stores in the form of a capsule or as a powder that can be used in
teas, tinctures, and vegan capsules. You can also add it to foods and drinks. White
willow bark is actually the base for what lead to some of the most popular and widely
used pain medications on the market today. When you buy this herb to help your pain,
you need to consider the potency of the herb. For example, a powdered commercially
processed herb may not have the potency of a tincture of the same herb. If you want the
most potency for your pain, go with a tincture that can be absorbed quickly. You also
want one that is not mixed with other herbs as this may reduce the potency of the white
willow bark, which is actually for the pain and not a filler.

Valerian Root

When people hear the term valerian root, they generally think of sleep. The truth is,
valerian root can be used for a variety of pain including body aches and headaches that
are caused by stress and inflammation. Valerian root should be taken on its own in the
form of a tea or tincture when it is being used as a form of pain management or pain
reducer. If you are using it at night for pain that occurs overnight or for overnight
inflammation, then you will need to use a capsule form. The capsule is not just to help
deliver the root easily to the body. It also helps to form a time release of sorts to
increase the potency of the root over a longer period of time.

Capsaicin

Heat is often used as an application for topical pain. For example, if you have sore
muscles or bruising that is causing pain then heat packs and applying heat may help.
This helps to reduce the pain in the area and helps the muscles in the surrounding area
to relax. One way to get natural heat to the area for a longer period of time than heat
packs can provide is to use capsaicin. This is the very thing that gives peppers their
heat. Keep in mind, if you are using capsaicin for heat, you will need to use a carrier for
it. Even in over the counter versions of this herbal treatment, the capsaicin is mixed with
different carriers to reduce the heat and chance of burning the skin. One popular
method of using capsaicin is to mix it into a salve and apply it to the infected area,
allowing the heat to work until it has worn off.

Clove

You can’t mention pain and herbal pain management without touching on face and
mouth pain. One of the easiest to find sources of oral pain relief is clove. You can either
use whole cloves that have been ground up in an herb or coffee grinder and then
applied to the infected area, cloves that have been placed in a tincture, or clove oil. The
clove is applied directly to the infected area and will numb the area for several minutes
to several hours depending on the potency of the clove. Keep in mind, clove can burn
so you will need a carrier oil of some kind. Coconut oil and olive oil are the most
common carrier methods.

These are just a few of the most common herbs for pain. You can find most in whole
forms or dried forms at herbal shops in your local area. If you find these methods work
for you, you can buy them in larger amounts and store them or create your own
tinctures for later use.

 

Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

©2016 WendyWeighsin

All rights Reserved

 

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Fried Rice

Fried Rice
 
Ingredients
  • 1 cup of uncooked rice
  • ½ lb cooked shrimp
  • 1 cup peas & carrots, frozen or fresh
  • 1 egg
  • 1 chopped onion
  • 2 minced cloves garlic
  • soy sauce to taste
  • 3 tbsp oil
  • 3 chopped green onions
Instructions
  1. Cook rice either according to package instructions or you can try this for a fluffier rice..
  2. In pot add one cup of rice -without water- and roast it for 8 minutes make sure to constantly stir the rice, add 2 cups of water and a little of salt, cover and cook for 15 min. Set a side.
  3. Heat the oil in a large skillet on medium heat.
  4. Add onion, garlic, peas, and carrots. Stir fry until tender.
  5. Move the veggies into the top side of the pan and in the other side crack the egg and scramble it than mix it throughout vegetables.
  6. Add rice and shrimp, stir well and remove from heat and add soy sauce.
  7. Add the chopped green onion before serving.
  8. Enjoy

 

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WAFFLE MAKER CINNAMON ROLLS

WAFFLE MAKER CINNAMON ROLLS
 
Ingredients
  • 1 Tube Pillsbury cinnamon rolls (with included icing)
  • Cooking Spray
Instructions
  1. • Open container of cinnamon rolls and separate rolls. Set glaze aside.
  2. • Heat waffle maker to medium. Spray both plates of the iron with cooking spray. Place one cinnamon roll in the center and close the lid. Cook 3 minutes until both sides are golden brown and roll is baked through.
  3. • Remove roll with a spatula; transfer to a plate to cool. Repeat with remaining rolls.
  4. • Transfer glaze to a microwave-safe bowl; heat 10 seconds until smooth. Drizzle over warm rolls.
  5. • If you want you can cook 4 at a time but they look cute as single mini cinnamon roll waffles.

 

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Lemon Garlic Chicken with Sauteed Kale

Lemon Garlic Chicken with Sauteed Kale
 
This tasty dish comes together quickly and is very figure friendly. This low-carb recipe is made with all fresh ingredients and it pairs beautifully with a simple side dish of sauteed kale or Swiss chard.
Ingredients
  • 4 4 to 6-oz. boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 2 T. extra virgin olive oil (I use grapeseed oil)
  • 2 cloves garlic, finely minced ( use garlic galore)
  • 1 medium shallot, thinly sliced
  • 1 tsp crushed red pepper flakes (optional)
  • 2 T. butter
  • 1 organic lemon, washed and thinly sliced
  • 2 tsp fresh oregano
  • ½ cup dry white wine
  • ½ chicken stock
  • 2 T. extra virgin olive oil (I use grapeseed oil)
  • 1 large bunch kale or Swiss Chard, torn into small pieces
  • 2 cloves garlic, finely minced
  • 2 T. fresh lemon juice
  • salt and pepper, to taste
Instructions
  1. Place chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until it is the same thickness throughout, approximately ½ inch.
  2. Remove and discard plastic wrap and liberally season chicken breasts with salt and pepper.
  3. Add the garlic and olive oil to a large skillet and set to medium-high heat. Saute for 2-3 minutes, until garlic begins to brown. Remove garlic from pan with a slotted spoon and discard. Add shallots and red pepper flakes, if desired, to the garlic infused pan oil and saute for another 2 minutes.
  4. Add butter and lemon slices to pan and cook for about 3-4 minutes, until the lemon "melts." Push the lemon rinds to the sides of the skillet and place chicken breasts in pan, being careful not to overcrowd. (Work in batches, if necessary). Cook the breasts for 5-7 minutes per side, until the breasts start to brown and an instant-read thermometer reads 165 degrees when inserted.
  5. While the chicken is cooking, prepare the kale by heating garlic and olive oil in a separate skillet over medium-high height for about 2-3 minutes. Reduce heat and add kale. Stir frequently until the kale has completely wilted and is thoroughly mixed with the olive oil and garlic. Remove from heat and add fresh lemon juice and stir. Season with salt and pepper, to taste.
  6. Once finished, remove chicken from heat and tent with aluminum foil to rest.
  7. Return the skillet to medium-high heat and deglaze with the white wine and chicken stock. Scrape the brown bits off the bottom of pan and then simmer until liquid is reduced by half. Pour pan sauce over chicken breasts and serve with sauted kale or Swiss chard.

 

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Chunky Chicken Salad Lettuce Wraps

Chunky Chicken Salad Lettuce Wraps
Serves: 4-6
 
This lightly dressed chicken salad is so delicious and satisfying. Although this recipe calls for pre-cooked rotisserie chicken, feel free to use your favorite grilled chicken recipe instead. TIP: Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.
Ingredients
  • Dressing:
  • 1 T. real mayonnaise
  • 2 T. Greek yogurt
  • 2 t. Dijon mustard
  • 1 T. red wine vinegar
  • 1 t. garlic powder
  • 2 t. dried oregano
  • salt and pepper, to taste
  • Chicken Salad:
  • 12 oz. rotisserie chicken breast, chuck into equal size cubes
  • 3 stalks celery, chopped
  • ¾ c. pecans, roughly chopped
  • 15 red grapes, washed and cut in half
  • 3 T. fresh parsley, washed, stems removed and finely chopped
  • 2 green onions, finely sliced, green part only
  • 4-6 large Romaine lettuce leaves
  • salt and pepper to taste
  • Garnish (optional):
  • chopped fresh parsley
  • Sliced green onions
Instructions
  1. In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano.
  2. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
  3. In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.
  4. Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine.
  5. To serve, divide the chicken salad between the Romaine lettuce leaves.
  6. Garnish with parsley and/or green onions, if desired, and serve immediately.

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Apple Pie Bars

Apple Pie Bars
 
Ingredients
  • For the Crust you will need:
  • 1 egg
  • 2 sticks of butter softened
  • ½ cup sugar
  • 2 cups of flour
  • ½ tsp salt
  • For the Filling you will need:
  • 4 large apples, peeled, cored and sliced
  • 4 tablespoons melted butter
  • ½ Cup brown sugar
  • 2 tsps cinnamon
  • ½ tsp nutmeg
  • For the Topping you will need :
  • ⅔ cup brown sugar
  • ⅔ cup flour
  • 4 tablespoons butter melted
Instructions
  1. Preheat oven to 350... line a 13 x 9 pan with parchment paper and set aside
  2. Make your crust in a large bowl,, combine the egg, butter and sugar,, mix till creamy.
  3. Add flour and salt... stir well... Flour your fingers and press the dough evenly in the prepared pan... bake for 15 min.
  4. Make your filling in a large bowl combine apples butter , brown sugar, cinnamon and nutmeg... stir well.. pour over crust
  5. Make your topping in a small bowl and spread over filling
  6. Bake an additional 30 min.... let cool cut and enjoy!

 

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Mediterranean Pasta Salad

This salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives, preserved lemons and feta cheese, there is nothing bland or boring about this dish. Yet, its strong flavors aren’t overwhelming because they are tempered by the satisfying addition of penne pasta and fresh herbs. This robust salad has enough presence to serve as a light, yet satisfying, main course – or it can act as the perfect complement to more neutral dishes, like grilled chicken breast or a mild white fish.

 

NOTE: You can use fresh or preserved lemons to make this recipe. I recommend trying the preserved lemons because they add more intense flavor. You can either buy a container of preserved lemons or easily make your own with Himalayan salt blocks. A word of caution, however, if you use preserved lemons, taste before adding additional salt.

 

Ingredients:

1 pound penne pasta, cooked according to package directions and cooled

Vinaigrette:

¾ c. extra virgin olive oil
¼ c. white balsamic vinegar
2 T. fresh lemon juice

1 T. Dijon mustard

salt and pepper, to taste

2 T. olive oil

3 cloves garlic, peeled and minced.
1 large or 2 medium tomatoes, washed and chopped, seeds and excess liquid removed
12-15 large fresh basil leaves, washed, dried and cut into thin strips

2 t. fresh oregano, stems removed and chopped

½ c. Kalamata olives

¼ red onion, thinly sliced

½ c. fresh or preserved organic lemon, chopped into small chunks with rinds

2 c. fresh arugula

2 T. Parmigiano-Reggiano cheese, freshly grated
3 oz. block feta cheese, cut into equal sized chunks

 Directions

To make the vinaigrette, whisk the olive oil, vinegar, lemon juice, and mustard together in a small bowl until blended smooth. Season with salt and pepper and set aside.

Add olive oil and garlic to a cold pan and set heat to medium high. Sauté for approximately 2 minutes before adding chopped tomato. Cook for 3 minutes or until the tomato softens. Remove from heat.

In a large bowl, combine the cooked tomato and garlic mixture with the basil, oregano, olives, red onion and preserved lemons. Add the cooked pasta, arugula and both types of cheese. Finally, add the vinaigrette and toss to combine. Season with salt and pepper, to taste. Cover and refrigerate until ready to serve.

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PLUM BUCKLE

PLUM BUCKLE
 
Ingredients
  • 7 cups pitted and quartered plums
  • ⅔ cup butter, softened
  • 1½ cups white sugar
  • 2 eggs
  • 3 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 1 cup white sugar
  • ½ cup butter, softened
  • ¼ cup all-purpose flour
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Place the plums into the bottom of the prepared baking dish.
  3. In a large bowl, mash together ⅔ cup butter with 1½ cup of white sugar until the mixture is smooth and creamy.
  4. Beat in eggs, one at a time.
  5. Stir in 3 cups of flour, the baking powder, and salt. Mix in the milk and vanilla extract to make a smooth batter.
  6. Pour the batter over the plums.
  7. Mix 1 cup of sugar, ½ cup of butter, ¼ cup of flour, and cinnamon together in a bowl to make a crumbly topping; spread over the batter.
  8. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.

 

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OLD FASHIONED RAISIN PIE

OLD FASHIONED RAISIN PIE
 
Ingredients
  • 2 C Raisins
  • 2 C Water
  • ½ C Brown Sugar
  • 2 TBS Cornstarch
  • ½ tsp Ground Cinnamon
  • ¼ tsp Salt
  • 1 TBS Distilled White Vinegar
  • 1 TBS Butter
  • 9" Double Pie Crust
Instructions
  1. Add raisins and water to a saucepan. Bring to a boil and boil for 5 minutes.
  2. Mix brown sugar, cornstarch, cinnamon and salt in a small bowl and add to hot raisins.
  3. Cook and stir 5 minutes. Remove from heat and stir in vinegar and butter. Allow to cool slightly.
  4. Place bottom pie crust in pie pan and add raisin filling. Cover with top crust.
  5. Seal edges and cut slits in top crust.
  6. Bake at 425 deg. for 30-35 minutes.

 

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Cinnamon Swirl Banana Bread

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CHICKEN ‘POT PIE’

CHICKEN 'POT PIE'
 
Ingredients
  • One 4-6 pound chicken
  • Water - enough to cover chicken in cooking pot
  • 1-2 teaspoons salt, based on personal preference
  • black pepper to taste
  • 2 carrots, sliced
  • 1 celery stalk, sliced
  • For the Potpie dough:
  • 2 c. flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tbsp. butter
  • 1 egg
  • ½ to ¾ Cup milk
Instructions
  1. Place whole chicken in a large pot, and cover it with water.
  2. Cook for about 1½ hours, or until chicken begins falling off the bones.
  3. Cool, and remove from broth. Debone chicken and cut into large chunks.
  4. Strain broth and place back into pot. Add chopped chicken, salt, and pepper. Add carrots and celery. Bring to simmer over low heat.
  5. To make noodles:
  6. Mix together dry ingredients. Add butter and mix with fork. Add egg. Add milk a little at a time.
  7. Mix until dough forms a ball. Roll out on floured surface. Cut into squares.
  8. Bring simmering broth mixture to low boil.
  9. Drop dough squares into boiling pot pie one at a time.
  10. Cook uncovered 15-20 minutes or until done.

 

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Cucumbers,Tomatoes, and Feta Yummy Salad

Cucumbers,Tomatoes, and Feta Yummy Salad
 
Ingredients
  • 3 Medium Cucumbers Cut in small chunks.
  • 3 medium sized tomatoes sliced.
  • ¾ cup Kalamata Olives (pitted and sliced in half)
  • 6 Tbs Extra Virgin Olive Oil (I like to use 3 grapeseed oil and 3 Tbs balsalmic vinegar)
  • ¼ cup lemon Juice
  • 2 Tbs chopped fresh Mint leaves
  • 1 4oz (or more if you'd like) tub of Feta Cheese crumbled
  • Salt and pepper to taste.
Instructions
  1. Combine all ingredients except for ½ of the feta.. mix well and chill for a few hours, when ready to serve mix well and top with some more feta (optional)

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Avocado Egg Salad

Avocado Egg Salad
Serves: 2
 
Here's a good one for the Easter season!
Ingredients
  • 4 hardboiled eggs, peeled and chopped
  • 1 medium avocado, diced
  • 4-5 tbsp diced red onion
  • 4 celery stalks, diced
  • 1 diced cucumber
  • 1-2 tbsp Dijon mustard
  • 2 tsp rice wine vinegar
  • Sea Salt and pepper to taste
Instructions
  1. Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit.
  2. Taste and adjust mustard, vinegar, salt and pepper to liking.
Notes
Always start with the lesser amount of ingredients and adjust taste with more if needed.
Can be eaten alone, over a bed of spinach or stuffed in lettuce cups.

 

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Easter Bunny Race Car

Easter Bunny Race Car
 
OM Goodness! I never liked Peeps when I was a kid but THIS IS CUTE!!! Very cute!!!
Ingredients
  • Twinkies or cloud cakes
  • mini pretzels
  • large marshmallows
  • bunny peeps
  • vanilla icing
  • sprinkles
Instructions
  1. First you need to take the cloud cake and put on a plate.
  2. Then take 2 large marshmallows and cut them in half.
  3. Take some icing and use it as glue to attach them to the side of the cloud cake.
  4. Next cut out a spot on the cloud cake to fit the mini pretzel and bunny peep.
  5. Lastly take sprinkles with a little of icing, attach to the center of the marshmallows.
  6. Now you have a bunny race car.
  7. Enjoy!!!

 

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Cranberry Lemon Muffins

Cranberry Lemon Muffins
 
Ingredients
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ¾ cup milk
  • ⅓ cup canola oil
  • ¼ cup juice from lemon
  • lemon zest off one lemon
  • ½ tsp Lemon Extract (optional if you love lemon)
  • 1 tsp Vanilla Extract
  • 1 cup cranberries (I used fresh frozen ones I had in the freezer)
Instructions
  1. Pre heat oven to 375 and either grease muffin tins or use muffin cups.
  2. In a large bowl mix together flour, baking powder and salt. Set aside.
  3. In a large measuring cup or bowl whisk together eggs, brown sugar, and white sugar until combined. Whisk in milk, oil, lemon juice, lemon zest, lemon and vanilla extract.
  4. Fold the wet ingredients into the flour mixture and mix everything together with a rubber spatula or wooden spoon. Do not over-mix as this will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be really thick and somewhat lumpy. Fold in your cranberries .
  5. Spoon muffin mix into your prepared muffin tins, fill them all the way to the top. Sprinkle some white sugar on top of each muffin and make for about 25-30 min till tops are lightly golden. A toothpick inserted in the centre should come out clean. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
Notes
NOTE: The recipe to use for a basic muffin batter is 1 cup of milk. I substituted ¼ cup of lemon juice to make these.

 

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Low Carb Big Mac Meal

My friend makes  this often and YES it tastes JUST like a Big Mac 😀 She doubled this recipe. Below is the thousand island recipe she made as well, its really good too. Make sure to share this one its a Keeper 😀


Ingredients:
Ground beef – 1 1⁄2 Pound
Bouillon – 1 Tablespoon (Use chicken)
Onion flakes – 2 Tablespoon , dried
Parsley – 1 Tablespoon , dried
Garlic powder – 1 Teaspoon
Cheddar cheese – 8 Ounce
Low carb thousand island dressing – 2 Tablespoon
Egg – 3 Medium , beaten
Sour cream – 1⁄4 Cup (4 tbs)
Dill pickle – 1⁄2 Cup (8 tbs)
Onion powder – 2 Teaspoon

Directions:

1. Preheat oven to 375 degrees F.
2. In a large skillet, brown ground beef. Season with chicken bouillon, dried onion flakes, parsley, onion powder, and garlic powder.
3. In a large bowl, place seasoned ground beef. Add cheddar cheese, thousand island dressing, eggs, sour cream, and dill pickles. Mix together thoroughly.
4. Add ground beef mixture to an 8×11-inch baking dish and spread to corners. Bake for 30 minutes. ENJOY

Thousand Island Recipe:
1 cup Mayonnaise (16 tbs)
1/3 cup Ketchup (5.5 tbs)
2 Tbs sweet pickle relish
1/2 tsp, Onion Powder
dash of salt
dash of garlic powder

Put all ingredients in a jar, screw on lid and shake well

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes