1 bunch kale
1 apple, diced
1/4 cup dried cranberries
1/2 cup pomegranate arils
1/2 cup pecans, chopped
3 Tbsp. apple cider vinegar
2 Tbsp. lemon juice
2 Tbsp. pure maple syrup
1/2 tsp. cinnamon
1/4 tsp. salt
1 Tbsp. olive oil
2 Tbsp. unsweetened applesauce
1/2 tsp. fresh ginger
De-stem kale and tear leaves into bite-size pieces. Combine kale, apples, cranberries and pomegranates in a salad bowl. Combine rest of ingredients in small bowl and mix well. Pour over salad and serve immediately.
1/4 cup butter
1 clove garlic, minced
5 cups vegetable broth
2/3 lb. potatoes, cubed
3 carrots sliced
1 lb. salmon filet, cubed
1 1/4 cup heavy whipping cream or half and half
1 tsp. dill
Nature's Seasons to taste
Melt butter in a large pot. Add garlic and saute. Add broth and bring to a boil. Add carrots, bring to a boil and boil for 4 minutes. Add potatoes, bring to a boil and boil for an additional 6 minutes. Vegetables should be tender.
Meanwhile, fry salmon in a medium frying pan until cooked through. Add salmon, cream, dill and seasonings to taste to soup.
2 cups oats
4 large eggs
1/4 cup Orgain vanilla protein powder
1/4 cup raw honey
2 cups almond milk
1/4 cup pecans, chopped
Preheat oven to 350. Grease 9x13 baking dish.
In a large mixing bowl, whisk together eggs, protein powder, honey and milk until frothy. Add oats, pecans and stir well. Pour into baking dish.
Bake for 35 - 45 minutes until golden brown and center is set. Top with plain Greek yogurt, berries and bananas.
1 chicken breast
8 cups water (approx - reserve 2 cups)
3 large carrots, sliced
6 celery ribs, sliced
4 medium red potatoes, diced
1 cup frozen peas
1 cube butter
1/4 cup onion, diced
2 garlic cloves, minced
1/2 cup flour
1 cup cream or milk
Nature's Seasons spice
2 unbaked Pillsbury pie crust boxes (optional to create 2 open faced pot pies with 1 box) OR Homemade Crust.
Cook chicken in crock-pot on low for 4-5 hours, cube.
Preheat oven to 425°.
In a large pot, bring water to a boil. Add carrots and celery. Boil for 4 minutes. Add potatoes and boil an additional 6 minutes. Add peas and boil for 1 minute. Remove from heat, drain but reserve 2 cups of water.
In another large pot, melt butter. Add onion and garlic and saute until translucent. Whisk in flour to create a roux. Add cream and 2 cups of reserved water. Whisk together over medium heat until thickened. Add cooked vegetables, chicken and season generously with Nature's Seasons spice.
Unroll pie crusts and place in 2 pie pans. Fill each pie with mixture evenly. Optional: top with an additional pie crust, seal edges and cut away excess dough. Make small slits in the top.
Bake each pie individually for 40 - 45 minutes or until golden brown (may want to cover edges with foil for last 10-15 minutes to prevent over-browning.
Home Made Chicken Pot Pie Crust:
1/2 lb. butter
4 oz. cream cheese
2 1/4 cup flour
1/2 tsp. salt
Blend ingredients with a pastry cutter. Add 4 Tbsp. water. Divide into two halves and roll out. Place one in pie tin saving the other half for the top crust.
1 cup unsweetened almond milk
¾ cup cottage cheese
½ cup plain Greek yogurt
7 eggs
1 cup oats
1 ½ cup whole wheat flour
3 tsp. baking powder
1 tsp. vanilla extract
¼ tsp. cinnamon
Combine all ingredients in a blender. Heat a large skillet or large frying pan to medium.
Pour batter onto greased skillet. Cook until small bubbles appear and edges look dry. Flip and continue to cook another 1-2 minutes.
Top with peanut butter, ground flax seed and real maple syrup.
1/2 cup butter, cubed
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives
In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
1 white cake mix
3 eggs
1 cup cream
1/2 cup butter
1 small box vanilla pudding (or almond)
1 teaspoon vanilla extract (or almond)
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. Bake at 350 for 32 - 35 minutes or until a toothpick comes out clean.
1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut sprinkled over the Cool Whip
Refrigerate at least 8 hours before serving.
2 cups great northern beans
6 1/2 cups chicken broth
1/4 cup onion, diced
2 cups carrots, sliced
2 cups celery, sliced
2 cloves garlic, minced
1 can (15-oz) tomato sauce
1 cup cream
8 oz. bacon, cooked & diced
Add beans, water, onion, carrots, celery, garlic, broth and tomato sauce to crock-pot. Cook on high for 5-6 hours or until beans are tender. Add cream and bacon before serving.
4 oz bacon, cooked & crumbled
2 Tbsp. butter
1/4 cup onion, diced
2 cloves garlic, minced
1 cup cream
1/2 cup milk
1 tsp. cornstarch (optional)
1 lb. broccoli
1/2 cup shredded mozzarella
1/2 cup grated parmesan cheese
Melt butter in medium saucepan, add onion and garlic. Cook until fragrant. Add broccoli and roast until tender. Add cream and milk, simmer for 3-4 minutes. If too thin add cornstarch mixed with 1 Tbsp. water to thicken.
Add bacon and cheeses. Serve over rice, cauliflower rice, pasta, etc.
1/2 cup olive oil
1/4 cup heavy cream
1/4 cup Balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients and serve over green salad.
4-5 chicken thighs bone in, skin off
Salt pepper and garlic powder
1 Tbsp. olive oil
1 Tbsp. minced garlic
1/4 cup honey
3 Tbsp. mustard
2 Tbsp. Dijon mustard
2 Tbsp. water
1 lb. baby red potatoes, quartered
3-4 sliced carrots
Preheat oven to 400°. Season chicken thighs with salt, paper and garlic powder.
Heat olive oil in cast iron skillet over medium heat. Sear chicken until golden and crisp. Fry garlic around chicken until fragrant (about 1 minute). Add honey, mustards, water and mix well around chicken.
Mix potatoes into sauce, season with salt, pepper and garlic. Simmer then transfer to oven and bake for 40-45 minutes or until chicken is no longer pink in the middle.
1/3 cup red wine vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. dry ground mustard
1 cup raspberries (frozen berry blend works well too)
1 tsp. poppy seeds
1 cup olive oil
In a blender, combine vinegar, sugar, salt and mustard. While processing, gradually add oil in a steady stream. Add raspberries; cover and process until blended. Stir in poppy seeds. Serve over salad and refrigerate leftovers.
3 cups elbow macaroni
3 tsp. chicken bouillon
2 cups heavy cream
1 1/2 cup shredded cheddar cheese
1 cup mozzarella cheese
1/2 cup shredded Parmesan cheese
1/4 tsp. salt
Preheat oven to 400
Cook macaroni according to package directions except lessen cook time by 2 minutes or until al dente. Drain and place in a 9x13 pan.
Combine cream, cheeses and salt; mix well. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 - 15 minutes until lightly browned on top (can briefly broil).
