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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Spicy Veggie Sandwich

 

Spicy Veggie Sandwich

Sandwiches in our house come in all sizes and with varying ingredients. The Veg Sandwich almost always has hummus and avocado…although today we were out of those so this is what I did.

Toasted Sesame Ezekiel bread (I find this at Whole Foods)
1 teaspoon mayo (I use Veganaise) spread on one piece of bread
2 wedges laughing cow cheese spread on one piece of bread
5-6 pieces artichoke hearts
2 pieces romaine lettuce cut with a drizzle of E.V.O.O.
red onion
Hot salsa (can use Giardinera)
2 Clausen pickles cut thin
sea salt to taste
I added grilled asparagus.

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Veggies

Broccoli, Cabbage, Jicama, Green pepper, Radish, Celery, Red pepper, Snap peas , Mushroom, Onion, Seasoning of your choice. I used Garlic Galore and used Natural grapeseed oil. I baked at 375 degrees for 40 minutes. The possibilities are endless.

 

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Chocolate- Peanut Butter Nut Clusters

Chocolate- Peanut Butter Nut Clusters
 
Ingredients
  • 6 squares of chocolate bark
  • 6 squares of white chocolate bark
  • 2 Tbsp of smooth peanut butter
  • 2 c dry roasted peanuts, divided
Instructions
  1. Prepare sheetpan with Silpat liner or use waxed paper, set aside.
  2. In a small bowl, heat chocolate bark in microwave, stirring at 20 second intervals, until melted.
  3. Mix in 1 c peanuts, set aside.
  4. Heat white chocolate bark, in same manner until melted and mix in peanut butter.
  5. Using 2 spoons, drop mounds of chocolate bark with nuts onto prepared pan. I try to leave some of the dark chocolate bark (w/o nuts) in the bowl to use later in recipe…
  6. Drizzle peanut butter white bark over the top of the clusters.
  7. In remaining peanut butter white bark (if need to reheat, do so at 10 second intervals to not burn), mix in remaining 1 c nuts.
  8. Drop mounds of mixture onto prepared pan and drizzle a little of the dark chocolate bark on top. Let clusters harden and enjoy!

 

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Berry Freedom Delight

Berry Freedom Delight
 
Ingredients
  • 1 sm. pkg. strawberry Jello
  • 2 c. strawberries, diced
  • 2 c. heavy whipping cream
  • ½ c. sugar
  • 2 tsp. vanilla
  • fresh blueberries
  • fresh mint
Instructions
  1. * Prepare strawberry Jello according to package instructions. Add diced strawberries and place in refrigerator for approximately 4 hours to set.
  2. * Make Homemade Whipped Cream:
  3. In electric mixer, whip the cream until it forms medium peaks. Slowly add sugar and vanilla and whip until it forms stiff peaks.
  4. * After Jello has set, top with Homemade Whipped Cream and smooth it out on top.
  5. *Add a layer of fresh blueberries and top with a mint sprig for garnish.
  6. ~Enjoy~

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Zucchini & Corn Casserole

Zucchini & Corn Casserole
Serves: 12
 
Ingredients
  • 4 c. grated zucchini, squeezed dried in paper towel
  • 1¼ c. baking mix
  • 2 Tbsp. minced onion
  • 3 eggs, beaten
  • 1 Tbsp. olive oil
  • 1 c. grated cheese (I used Mozarella)
  • 1 tsp. garlic salt
  • 1 c. frozen kernel corn
Instructions
  1. Mix all ingredients in a large bowl until blended well.
  2. Coat 9" x 13" pan with cooking spray. Pour ingredients into pan and place in oven.
  3. NuWave oven:
  4. Power set on high for 25 minutes or until knife is clean when inserted in center, using the drip pan for your casserole dish. Remove and allow to sit 5 minutes before cutting into.
  5. Conventional oven:
  6. Preheat oven 325°.
  7. Bake for 50 minutes or until knife is clean when inserted in center. Remove and allow to sit 5 minutes before cutting into.

 

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Million Dollar Relish

Million Dollar Relish
(Recipe and photo by K. Thomas)
7 or 8 Large cucumbers (peeling on) cut in quarters length wise ,remove seeds with a spoon.
5 or 6 Large Peppers (maybe 1 green and the rest red,yellow ,orange)
2 large onions
6 cups of white sugar
4 cups of white vinegar
2 Tbsp Mustard seed
1 Tbsp celery seed
1 Tbsp Ground Turmeric
First chop or put through a food processor the cucumbers and peppers.
put in a large bowl cover with water and add at least 1/4 cup of salt( and stir). Let soak over night in fridge or you can just let soak for 5 hours if you want.
To cook: drain all the water off. add the cukes and peppers to a large pot. Turn stove between low and med. Add the rest of ingredients,sugar,vinegar,mustard seed,celery seed and turmeric. Simmer and stir in all ingredients. Then in a glass add at least 1/2 cup of flour and enough water to mix well with a fork so there is no lumps. Add slowly to your relish and stir in . Simmer and cook until you have the relish thick enough. If you need to add some more mixture of flour and water you can. you do not cook it long just until you can thicken enough.make sure you stir so it doesn’t start to burn on the bottom of the pot. Then pour into you clean bottles. Enjoy! This is a nice sweet relish. You may want to 1/2 or 1/4 the recipe unless you have a big pot.

 

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Kicked Up Ketchup

Kicked Up Ketchup
 
Make your own ketchup without the added sugars.
Ingredients
  • 2 - 14½ oz cans Ready Cut Tomatoes (your choice of flavor)
  • ½ c. water
  • 2 Tbsp. Stevia
  • ¾ c. apple cider vinegar
  • ½ tsp. ground black pepper
  • pinch of ground cloves
  • ⅛ tsp. mustard powder (not prepared)
  • ⅛ tsp. cayenne pepper
Instructions
  1. Put all ingredients into blender and pulse until smooth and blended well.
  2. Transfer to large pot and bring to a rolling boil on high heat. Once it reaches rolling boil, immediately turn down to low with lid on and simmer for 1 hour. Stir every 15 minutes.
  3. After one hour, turn up to medium low heat and keep stirred for about 30 minutes or until it thickens to your desired consistency. You do not have to stir continually. Just keep an eye on it and stir every few minutes at least. You don't want it to burn in pan.
  4. Allow to cool completely. Once cooled, place back into blender and pulse again just to make sure it is smooth again.
  5. Makes about 1½ cups
Notes
Lasts 2 weeks in refrigerator or you can freeze for about 3 months in a sealed container.
(If you don't want it to have the kick, just leave out the cayenne and you are good to go)

 

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Szechuan Noodles With Spicy Beef Sauce

Szechuan Noodles With Spicy Beef Sauce
Serves: 4
 
Ingredients
  • 1 lb ground beef
  • 1½ cups chopped onions
  • 2 tsp minced garlic
  • 1½ tsp minced fresh ginger
  • ½-1½ tsp dry crushed red pepper (to your taste)
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch
  • ¾ cup beef broth
  • ⅓ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 heaping tbsp brown sugar
  • 8 ounces vermicelli, cooked
  • ½ cup sliced green onion
Instructions
  1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm, set aside.
  2. Pour sesame oil in pan and heat till hot. Saute onion, minced garlic, minced fresh ginger & crushed red pepper in the hot sesame oil until tender.
  3. Combine cornstarch and beef broth, whisking until smooth.
  4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  6. Stir in ground beef.
  7. Toss with cooked pasta, and sprinkle with sliced green onions.

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Zucchini Bake

Zucchini Bake
 
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11 X 14 pan, start layering your vegetables.
  2. First layer zucchini slices.
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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LOW-CARB PIZZA CHICKEN

LOW-CARB PIZZA CHICKEN
 
Ingredients
  • 1 cup pizza or marinara sauce
  • 2-4 boneless-skinless chicken breasts
  • 1 tsp. oregano or Italian seasoning
  • 1 tsp. garlic powder
  • 1 cup of part-skim Mozzarella, shredded
  • 4-6 thinly sliced pieces of ham
  • 1 Tbsp olive oil or coconut oil
  • 1 tbsp minced garlic
  • 4-6 mushrooms, sliced
  • 4-6 mini sweet peppers, sliced
Instructions
  1. Preheat oven to 400F/200C.
  2. Heat pizza sauce in a small saucepan, trim the chicken breasts and then flatten them with a meat mallet.
  3. Mix the oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  4. Heat the oil over medium-high heat in a large skillet. Sauté the mushrooms, minced garlic and peppers until tender.
  5. Add the chicken pieces and cook 2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  6. Wrap the slices of ham around the chicken.
  7. Lay the chicken in a glass baking dish in a single layer. Top with sautéed mushrooms and sweet peppers.
  8. Spread sauce over the top of each chicken breast.
  9. Bake uncovered about 20 minutes, remove from oven and sprinkle with grated cheese cook until the cheese is melted and starting to brown. Serve hot.

 

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Blueberry Pineapple Fluff

Blueberry Pineapple Fluff
 
Yields 1 - 7x11 pan
Ingredients
  • 1 can blueberry pie filling
  • ½ can (7 oz) sweetened condensed milk
  • 1 can (8 oz) crushed pineapple, drained (optional)
  • ½ carton (8 oz) Cool Whip, thawed
  • Fresh berries for garnish, if desired
Instructions
  1. Combine pie filling, condensed milk and pineapple in a bowl; mix well.
  2. Fold in Cool Whip.
  3. Spread into an ungreased pan.
  4. Cover with saran wrap and freeze overnight.
  5. Remove from freezer 10 to 15 minutes before serving. Cut into squares and garnish with fresh berries, if desired. ~ Enjoy!!

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No Crust Pizza Bake

No Crust Pizza Bake
 
Ingredients
  • 1 lb lean ground beef
  • 2 cups shredded Italian Style Cheese (divided)
  • ½ Cup pizza sauce
  • 1½ cup of diced Canadian Bacon
  • 1 cup pepperoni
  • ½ cup of chopped onion
  • ½ cup of chopped bell peppers.. I use all colors
  • 1 small can of sliced olives
  • You can really add or take away anything you like as a topping
Instructions
  1. Preheat oven to 350 degrees
  2. Cook your ground beef, drain
  3. Put your meat and 1 cup of your shredded cheese in a bowl and mix well
  4. Spread the mixture on a pan or pizza stone
  5. Top with Pizza sauce , then with add all your toppings and the rest of the cheese.
  6. Bake for 25 min. or until cheese is melted
  7. Enjoy~

 

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Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
 
Ingredients
  • 3-4 pounds boneless chicken thighs
  • ¾ cup sugar
  • ¼ cup soy sauce
  • 6 TB apple cider Vinegar
  • ¾ tsp. ground ginger
  • 1 tsp. minced garlic
  • ¼ tsp. pepper
  • 4 tsp. corn starch
  • 4 tsp. cold water
  • Cooked rice
Instructions
  1. Place chicken in crock pot on low heat.
  2. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken.
  3. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot.
  4. Place liquid in a saucepan and bring to a boil.
  5. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
  6. Pour chicken over cooked rice and cover with your sauce. ENJOY!

 

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Chicken Broccoli Bake

Chicken Broccoli Bake
 
Ingredients
  • 10 oz. macaroni noodles
  • 2 chicken breasts cooked into bite size pieces
  • 3 cups sliced fresh mushrooms
  • 1 medium red pepper, chopped
  • 2 cans condensed cream of broccoli soup
  • 2 8 oz. sour cream
  • ⅓ cup chicken broth
  • 16 oz. frozen broccoli, thawed, cooked and drained
  • ½ cup dry bread crumbs
  • 2 tbps. melted butter
Instructions
  1. Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
  2. Cook noodles and broccoli.
  3. Cook cut up chicken, transfer to large bowl when no longer pink.
  4. Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
  5. Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
  6. Spoon entire mixture into casserole dish.
  7. Mix bread crumbs and melted butter, sprinkle over chicken mixture.
  8. Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.

 

1. Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
2. Cook noodles and broccoli.
3. Cook cut up chicken, transfer to large bowl when no longer pink.
4. Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
5. Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
6. Spoon entire mixture into casserole dish.
7. Mix bread crumbs and melted butter, sprinkle over chicken mixture.
8. Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.

 

Sophia’s Cajun-Style Beans with Rice

Sophia's Cajun-Style Beans with Rice
 
Ingredients
  • 2½ c stewed tomatoes
  • 1 - 28 oz can red kidney beans, rinsed and drained
  • 1 onion, diced
  • ½ green pepper, diced
  • ½ red pepper, diced
  • ½ orange pepper, diced
  • ½ yellow pepper, diced
  • 2½ t Cajun spice
  • 4 c cooked rice
  • ½ t olive oil
  • ½ c shredded cheese
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Heat small pan to medium-high, add oil and sauté onions and peppers until soft; set aside.
  3. Add all of the ingredients to a large baking pan/casserole dish and stir until well blended.
  4. Cover and bake for 30-40 minutes.
  5. Turn off heat, remove cover, sprinkle on cheese and leave in oven for 5 more minutes.
  6. Enjoy!!!

 

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