Banana Pancake

3 eggs whipped
1 banana mashed
1 tsp vanilla
1 tsp cinnamon

Combine all ingredients and cook in hot pan oiled with coconut oil.  Cook about 4 min each side.

Asian Beef Stew

Cubed beef
1 Onion
2 Bell pepper

sauté in olive oil

add:

chopped zucchini
chopped Cremini mushrooms
1 can tomato sauce

season with:
garlic
Worcestershire sauce
salt/pepper
Asian seasoning

Turkish Hummus

1 can garbanzo beans drained
1 cup Tahini
4 lemons juiced
1/2 cup olive oil
3 garlic cloves minced
Salt/Pepper to taste

Blend above ingredients till smooth and creamy.  Garnish with fresh chopped parsley and drizzled olive oil.  Sprinkle with Ground Red Chili Pepper. 

White Enchiladas

12 Whole Wheat tortillas
4-6 Chicken Breast cooked and shredded
4 cups Monterey Jack cheese
6 Tbsp butter
6 Tbsp flour
4 cups chicken broth
2 cups sour cream
2 cans diced chili

Boil chicken and shred.  Mix in 1 can chili and 2 cups cheese.  Roll into tortilla and place in dish. 

Melt butter and add flour.  Stir in broth and thicken.  Remove from heat and stir in sour cream and 1 can of chili.  Pour over enchiladas.  Top with cheese. 

Bake 350  20-30 min. 
Broil 1-2 min till top is golden

Cheesy Sausage Biscuits

1 pound cooked sausage
3 cups multi-grain baking mix (Trader Joe's)
2 tsp garlic powder (2 cloves fresh minced)
1 1/2 tsp salt
2 tsp oregano
4 cups cheddar cheese
1 1/2 cups milk

Mix.  Scoop with large Pampered Chef scoop onto baking sheet lined with parchment paper. 

Bake 350 15-20 min or golden on top. 

Peanut Butter Cookies with Quinoa

2 cups cooked/cooled quinoa
3/4 cup peanut butter
1/4 cup pure maple syrup
1/4 tsp sea salt
3/4 cup rolled oats
3/4 cup unsweetened shredded coconut
1/2 cup mini chocolate chips

Preheat 350

Combine quinoa, peanut butter, syrup, salt and oats.  Blend with electric mixer.  Stir in coconut and chocolate chips. 

On paper lined cookie sheet scoop out 2 TBSP sized balls or use Pampered Chef medium scoop and press down slightly.  Bake 15-20 min.  Cool and store in refrigerator.

Peanut Butter Banana Oatmeal Cookies

No sugar added (just from bananas and applesauce)

3 ripe bananas mashed (or 2 if using applesauce)
1/3 c organic natural peanut butter
2/3 cup applesauce (exclude if using 3 bananas)
1 tsp. vanilla
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 1/2 cup quick or old fashioned oats
1/3 cup mini chocolate chips
1/2 cup unsweetened shredded coconut
1/4 cup nuts (optional)

Preheat oven to 350

Line cookie sheet with parchment paper. 

Mix mashed bananas, peanut butter, applesauce, vanilla and spices. Add oats, chocolate chips, nuts and coconut.  Mix well.

Scoop 2 TBSP on baking sheet. Press down slightly. They do not spread when baking. 

Bake for 20 min. Cool slightly before eating. 
Makes 1 dozen. (You can add 1/4 cup cocoa to make chocolaty)

Chicken Lettuce Wrap/Baked Chimmy Changa

1 bag chicken tenderloins (from trader joes, about 1-2 lbs)

1 1/2 TBSP trader joes taco seasoning mix

(put in crock pot and cook, shred chicken when done)

Mix in chicken:

8 oz cream cheese (optional)

3/4 block pepperjack cheese grated (12oz)

Wrap in thin flour tortilla (or lettuce)

If using tortilla:

Put on cookie sheet and spray with olive oil.

Bake 350 for 15 min. Flip and spray other side with oil and bake another 15 min.

Top with:

sour cream

salsa

cheddar cheese

green onions

White Chili

Cook:
2 lb ground turkey/chicken diced
2 yellow onions
5 garlic cloves
1 tsp salt

Add:
6 cans of white beans (2 great northern, 2 white kidney, 2 navy)
2 cups chicken broth
3 small cans green chilies
3 tsp cumin and oregano
1 tsp pepper.

Heat everything through.

Add:
2 cups heavy cream 
2 cups sour cream

Mix it all up and serve. 

Can be cooked in crock pot on low.  Add cooked turkey and everything but the cream and sour cream. Add that when ready to serve.

Meatball Soup

*Meat

2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.

* Soup

8 cups beef broth

6 cups water

Big carrots

Big sweet potato chunks

Big cut up cabbage purple and green  

2  yellow onion

Bring to boil then simmer for 30 min.  Add meat balls and simmer for 15 min. 

Mushroom, Red Pepper and Zucchini mix

2 large zucchini
3 Red bell peppers
1-2 bags Cremini mushrooms
2 TBSP coconut oil

1/2 cup fresh basil
1 lemon juiced
sea salt

Cut vegetables into large pieces.  Heat coconut oil in deep skillet. Add all vegetables and sauté 8 min or until slightly tender.  Remove from heat and add basil, lemon juice and sprinkle lightly with sea salt.

Coconut Chicken

Serves 8

12+ chicken tenderloins (or chicken of your choice, cook accordingly)
2 eggs beaten

Mix:
1 cup Almond flour
1 cup unsweetened coconut flakes
1/4 tsp sea salt

3 TBSP coconut oil

Heat coconut oil in large non-stick skillet.  Dip chicken in egg then flour mixture.  Fry 4-5 min each side, for thicker chicken cook longer.

Ratatouille Protein Style (2 versions)

PRETTY VERSION:

SAUCE:
2 red bell peppers
1 yellow onion
4 tomatoes seeded
4 garlic cloves
1/2 tsp marjoram, thyme, basil
1 bay leaf

Boil until looks like a nice sauce.

FIXINS'
1 lb lean ground beef cooked (optional)
4+ zucchini
4+ yellow squash
Japanese eggplant (1 large eggplant)
4+ roma/plum tomatoes seeded

Slice all veggies 1/4" thick or as desired.  Place cooked ground beef as a layer on bottom of dish.  Pour sauce over top.  Arrange by alternating veggies UPRIGHT. Cover with parchment paper.  Bake 350 until tender. 

BIG POT VERSION:
*** to keep each individual veggies flavor, you can cook them separately then mix together before serving.

1 yellow onion sliced
4 garlic cloves
1 bay leaf
1 large eggplant 1/2" pieces
4 zucchini cut in half and then in 1/2" pieces
4 yellow squash cut the same
1 red, yellow, orange bell peppers cut into chunks
4 plum tomatoes BIG chunks
1/2 tsp marjoram, thyme
1 lb lean beef cooked (optional)
1 tsp salt
1/2 c. fresh basil
1/2 tsp. pepper

In a large pot add 3 TBSP olive oil, onion, garlic, bay leaf and eggplant.  Cook 8 min.  Add zucchini, squash, peppers, tomatoes, marjoram and thyme.  Cook another 7 min or until tender.  Stir in salt, basil and pepper.

***LEFTOVERS CAN BE USED AS A PIZZA TOPPING***

Almond Flour Pankcakes

1 1/2 cups Almond Meal
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp + cinnamon
3 eggs room temperature
5 TBSP coconut milk
2 TBSP honey
1 tsp vanilla

Mix all the dry together then add the liquid.  Set aside 5 min.  Heat skillet with coconut oil.

Chicken Saltimbocca and Garlic Lemon Butter Sauce

8-10 boneless, skinless chicken breast halves THIN cut
4 tablespoons butter
4 garlic gloves minced

Heat up butter and garlic on stove till garlic is soft.  Place chicken in butter/garlic and cook just to seal in the juice.  Your chicken should be white all over.  About 3 min each side.  Place on a cookie sheet with parchment paper or sprayed.  I added SOME of the butter/garlic that was left in the pan to the top of each chicken. 

Start Sauce while chicken is cooking IF you are making pasta to go with it.

2 garlic cloves, minced
4 tbsp. butter
2 c. heavy cream/milk
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
1 TBSP lemon juice

In a saucepan over medium heat melt butter and cook garlic 4 min. Add cream or milk, salt, pepper and nutmeg. Cook to heat through. Add thickener if needed.  Add to cooked and drained pasta.
Set aside until pasta and chicken is cooked. Before serving add Parmesan cheese and the lemon juice. Adjust seasonings as desired. Cover and set aside keeping warm.

Finish CHICKEN (this only takes a few minutes to prepare)

Pre-heat oven 300

Salt
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Sprinkle a little salt on top of chicken.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella. Bake for 15 minutes or until chicken is fully cooked.

Kimono Chicken - crock pot

8+ Organic, boneless/skinless chicken thighs  (or bone and skin on, up to you)
1 cup of soy sauce
1/2 cup of rice vinegar (I also added 1/2 cup white wine)
4 cloves of garlic crushed and minced
4-6 green onions chopped
5 Tbsp of brown sugar
1/2 tsp of fresh ground pepper
2 tbsp of parsley (fresh chopped if available)
Brown Rice

Directions:  Place your chicken thighs in a deep pan that also has a lid. Over medium heat pour in the soy sauce, and rice vinegar and then add the brown sugar, garlic, 2-3 chopped green onion, parsley and pepper.  Toss the chicken pieces around a little bit so that they are coated with the liquid.  Cover and allow the chicken to cook for about 45 minutes or until they are done.  As this is cooking you will notice that the liquid will start to caramelize nicely on the skin and in the pan.  If you notice that the liquid is cooking much faster than the chicken just lower your heat setting.  Do not cook this any higher than a medium temperature.  It should caramelize and not burn.  When the chicken is done remove, add a little extra chopped scallions and parsley to the top and serve. This recipe makes extra sauce to pour over the rice. 

Stromboli Bread and Whole Wheat Rosemary Ham and Swiss Bread

In a large mixing bowl let sit 5 min:
3/4 cup warm water
2 tsp active dry yeast
1-1/2 tbsp sugar (or honey)

Add:
1 cup whole wheat flour (2 cups ww flour)
2 cups all purpose flour (1 cup white flour)
3 TBSP melted butter
1/2 cup warm milk
1 tsp salt

Other ingredients you will need:
1 pkg of pepperoni or 10″ stick pepperoni, thinly sliced 
2 c shredded mozzarella cheese (6+ slices Swiss cheese)
2 pkg fresh mushrooms sliced and steamed or 1 can sliced mushrooms, drained
1 egg
1 tsp oregano (rosemary for the Ham and Swiss no Basil)
1 tsp basil

Mix until dough formed and kneed (or use bread maker on dough setting) until dough is NOT sticky to the touch.  You may need to add more flour. You do NOT need to let the dough rise. 

Preheat your oven to 375F.

Place dough on counter and roll into a large rectangle that will fit on your baking sheet. Beat the egg with the oregano and basil.  Brush half of the egg wash on the edges of the bread (optional).

Place a layer of pepperoni down the center of the bread (4-5 slices of pepperoni wide).
Place shredded cheese on top of pepperoni.
Evenly distribute the mushrooms on top of the cheese. Place another layer of pepperoni over the mushrooms if desired.

Pinch the sides and ends of the bread together to seal the pepperoni, cheese, and mushrooms inside.
Flip the bread over onto a GREASED baking sheet.  Brush the top with the remaining egg wash.

Bake 25 minutes.

You can also add black olives to this or any other pizza favorite.
Whole Wheat, Rosemary, Ham and Swiss with mushrooms

Roast Beef with Pepper Jack Cheese!

Egg Salad

- 2 hard boiled eggs
- 1 tbs organic mayonnaise
- Dash of curry, sea salt and pepper
- 1/2 tbs chopped red onions
- 4 cherry tomatoes halved
- 1 tbs chopped cucumber
Instructions:
1. Mash up your eggs with the mayonnaise to your desired consistency.
2. Add the curry, salt and pepper and mix.
3. Stir in the onions and cucumbers.
4. Gently stir the tomatoes into the mix.
5. Enjoy your egg salad on a bed of lettuce

Ham Green Bean Casserole DELUX!

I looked in the fridge wondering what the heck to make for dinner.  I had fresh green beans that needed to be cooked (I like to bake them but didn't have that much time) a cooked ham steak and some muenster cheese.  Rather than just having boring ham and some green beans on the side as well as being short on time I decided to do the following and it turned out FABULOUS!!!! Not too sure how "healthy" this is but man was it GOOD and FAST!

2lbs fresh green beans
2 cans cream of mushroom soup (optional, use heavy cream as substitute)
1 onion chopped
1 package mushrooms cut them in half
3 cloves garlic
1 tsp rosemary
1 cup cheddar cheese
3-4 cups cooked diced ham
8-10 slices muenster cheese

Pre-heat oven to 400

In a large pot steam green beans (try to keep the beans all in the same direction so it's easier to place them in the dish making it easier to serve, see picture).  In a LARGE baking dish add cooked diced ham, chopped onion, garlic, rosemary, soup and mushrooms. Mix all together and spread evenly to cover the bottom of dish.  Top with cheddar cheese.  Once green beans are slightly tender (about the time you are done adding everything to dish 10-15 min) place them down the center of the dish.  Pile them high, all facing the same direction.  Place muenster cheese on top of green beans layering the cheese.  Bake until cheese is golden.  Everything is already cooked so this should only take about 10-15 min! Total time for this meal I'd say is 30 minutes! Can't beat that! I will have a picture of the beans in the dish the next time I make this... which should be pretty soon wink wink!

Cake Mix Cherry Pineapple Cobbler

1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
1 stick butter softened

Pre-heat oven to 350.  In a cake pan add cherry and pineapple.  Spread to cover bottom.  In a separate bowl, with a fork mix cake mix and butter until well mixed and crumbly.  Sprinkle over top of fruit.  Bake until topping is lightly golden or hard to touch.  30-45 min.  Enjoy hot or cold! Serve as is or with ice cream!

I am all for trying to make things more healthy so I will be experimenting with creating this delicious dessert with real cherries, fresh pineapple and a home-make topping perhaps with whole wheat flour.  I believe it is possible to make this more "healthy" and keep the sweetness!

ANY pie filling would be great in this.  I just made this with a tart cherry and peach pie filling.  It was good.  You can boil your own blueberries and apples in different pots, and add those as a combination as well.