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.
