Graduation Caps

Ingredients:
Reese's Peanut Butter cups (mini)
Ghiradelli Chocolate Squares or chocolate covered graham crackers
Icing in coordinated color of your choice
Air Heads sour candies (you can use licorice also) for tassel.
M&M candies

Directions:
Remove wrappers of chocolates
Place a small dot of icing in center, on the side of chocolate that has design.
Place Reese's cup on top of icing and let dry
when dry...turn them over and apply a small dot of icing and adhere the Airhead tassel add another small dot and add M&M!!
Enjoy!!!

VELVEETA Queso Blanco Cheese Sauce Fundido

What You Need

6oz. Mexican chorizo
1cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1can (10 oz.) Diced Tomatoes & Green Chilies, drained
2pouches (4 oz. each) VELVEETA Cheese Sauce Queso Blanco

Make It

HEAT broiler.

CRUMBLE chorizo into skillet; cook on medium heat until done, stirring occasionally. Drain.

SPRINKLE mozzarella onto bottom of 9-inch pie plate; top with chorizo, tomatoes and cheese sauce.

BROIL, 6 inches from heat, 3 to 5 min. or until heated through.
www.kraft.com

Buffalo Chicken Cheese Balls With Blue Cheese Dip

Ingredients

• 1 store-bought rotisserie-cooked chicken
• 1/4 cup hot sauce ( recommended Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp cheddar cheese, grated
• 1/2 cup thinly sliced green onion, green tops as well
• 1 cup all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko breadcrumbs
• vegetable oil, for frying
• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, crumbled
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon minced garlic

Directions

1. Have oil heated to 350 degrees F.
2. Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
3. Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
5. To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Slow Cooker Meatballs

Servings: 12

Here’s what you need...

For Meatballs

• ½ yellow onion, grated
• ¼ cup coconut cream
• 2 egg yolks
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ¼ teaspoon Red Pepper Flakes
• pinch of ground cayenne pepper
• sea salt and black pepper
• ¼ cup fresh mint, minced
• ¼ cup sun dried tomatoes, minced
• 2 tablespoons coconut flour
• 2 tablespoons Ground Flax Seed
• 2 pounds ground lamb
• 1 tablespoon olive oil

For the Red Sauce

• 1 (28 oz) can whole tomatoes, undrained
• ¼ teaspoon Red Pepper Flakes
• 1 sprig fresh rosemary
• 1 teaspoon fresh thyme
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ cup fresh orange juice
• sea salt and black pepper
• 1 bay leaf

1. In a large bowl, combine all meatball ingredients, except the olive oil, and form 1” meatballs.
2. Place the olive oil in a large skillet over medium-high heat. Cook each meatball for 2 minutes per side, then transfer to a slow cooker.
3. For Sauce: Process all of the ingredients, except the bay leaf, in a food processor until smooth.
4. Pour the sauce over the meatballs. Add the bay leaf. Cook on low for 6-8 hours. Remove the bay leaf. Serve the meatballs with a spoonful of sauce. Enjoy!

Nutritional Analysis: One serving equals: 195 calories, 9g fat, 4g carbohydrate, 2g sugar, 70mg sodium, 2g fiber, and 23g protein

Chop Suey Retro 60's Style

Ingredients

• 1 tablespoon shortening
• 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes
• salt
• pepper
• flour
• 1 large onion, diced
• 3 cups celery, sliced
• 3 tablespoons soy sauce
• 2 tablespoons molasses
• 8 ounces mushrooms, canned reserve liquid
• 8 ounces sliced water chestnuts
• bean sprouts, canned (optional) or bean sprouts, fresh (optional)

Garnish

• white rice
• chow mein noodles
• soy sauce

Directions

1. Chicken option: I sliced some chicken breast thinly and stir fried it then continued with the remaining steps and ingredients using sir frying rather than the pressure cooker. Worked wonderfully.
2. Heat shortening in cooker. Dust meat with lightly with seasoned flour and brown meat in batches in hot, smoky oil.

3. Add onion, celery, soy, molasses, and reserved liquids from canned vegetables adding water to equal 1 cup.
4. Cover and set rocker. (The book doesn't specify a setting so I would use 10 lbs) Heat until you get a steady rocking and cook 10 minutes.
5. Allow to cool.
6. Stir in vegetables and heat through. If using fresh bean sprouts cook until they are done to your taste.
7. Mom served this over rice with chow mein noodles on top and extra soy sauce.

No Pot.. Chicken Pot Pie.

You will Need:
2 Cans of Cream of Chicken Soup
1 Can of Chicken Broth
4 Cups of Chicken Breast Cut up
1 16oz bag of frozen mixed veggies
1 Can of Rotel
8 oz of Velveeta Cheese
1/8 tsp of Cilantro
Sea Salt and Black Pepper to taste

Add your chicken and broth and cook till no longer pink... add remaining ingredients and simmer for 20 min... stirring occasionally......serve when done :)

Lollipop Flower Pots

Ingredients

• 1 (18 ounce) packages refrigerated sugar cookie dough
• 36 caramels
• 1 cup chocolate cookie crumb
• green gummy fruit slices or spearmint candy leaf
• 36 small lollipops

Directions

1. Preheat oven to 350°F.
2. Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
3. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
4. Place 1 caramel in center of each muffin cup.
5. Bake 10 to 11 minutes or until edges are lightly browned.
6. Cool cookies in pan on wire racks.
7. Remove to wire racks; cool completely.
8. Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
9. Flatten gummy fruit slices slightly; press into leaf shapes.
10. Push each lollipop stick through 1 or 2 leaves as desired.
11. Push 1 lollipop with leaves into each cookie cup.

Easy Cheesy Pork Chops

Ingredients

• 4 boneless pork chops
• 3 potatoes, peeled and cut into chunks
• 1 large white onion, cut up
• 1 (10 1/2 ounce) cans cheddar cheese soup
• milk ( enough to fill up can)
• olive oil ( enough to brown pork chops in)
• salt and pepper

Directions

1. Using an electric frying pan, brown pork chops in olive oil.
2. Remove from pan.
3. Lower heat and add can of cheese soup, then fill can with milk and add.
4. Stir with whisk until smooth.
5. Add pork chops, potatoes and onion.
6. Bring temperature up to simmer.
7. Simmer covered for 30 minutes, stirring occasionally.
8. Serve in a casserole dish.
9. (Very rich & delicious!).

Biscuit CINNAMON Roll!!

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesnt' seem like enough) and bake it for about 30 minutes.

HAWAIIAN STYLE TERIYAKI CHICKEN

3 pounds chicken thigh ( boneless, skinless )
1 cup soy sauce
1 cup water
1 cup sugar
5 clove(s) garlic ( 3-5 cloves, crushed )
1 ginger root ( 2-3 slices, cut thin and lengthwise )

Directions
This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it's hard to stir, you need to add more sauce.

Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to 3 days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later.

After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.

BLT Pinwheels

Ingredients

• 1/2 cup mayonnaise
• 1 (8 ounce) packages cream cheese, softened
• 2 tablespoons chunky salsa
• 1 teaspoon dry mustard
• 6 slices bacon, cooked and crumbled
• 3 flour tortillas
• 1 cup tomatoes, chopped
• 1 1/2 cups romaine lettuce, shredded

Directions

1. In small bowl, mix mayonnaise, cream cheese, salsa and mustard until well blended. Stir in bacon.
2. Spread mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas and wrap individually in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours. Cut into one inch slices.

Cookie Dough Balls

Servings: 32

Here’s what you need...

• 2 cups of old fashioned rolled oats
• ½ cup of ground flax seed
• 1 teaspoon of cinnamon
• 2 scoops Vanilla Protein Powder (about 2/3 cup)
• 20 drops liquid stevia OR ½ cup coconut palm sugar
• 1 cup of natural peanut butter (no sugar added – just peanuts and salt)
• 1 teaspoon of vanilla extract
• ½ cup water (or coffee for a caffeine boost!)
• ½ cup of stevia-sweetened chocolate chips
• sprinkle of sea salt

1. Place the rolled oats, ground flax seed, cinnamon, vanilla protein powder, stevia, peanut butter, vanilla extract, and water (or coffee) in a food processor. Pulse until the ingredients are blended.
2. Transfer the mixture to a large bowl and add the chocolate chips. Stir to combine. Note: the mixture will appear crumbly, but once you press it together it will stick.
3. Form the energy bite mixture into 1" balls and place on parchment paper lined baking sheet. Sprinkle with sea salt. Cover and place in refrigerator for 2 hours. Enjoy!

Nutritional Analysis: One serving equals: 100 calories, 6g fat, 8g carbohydrate, 1g sugar, 46mg sodium, 3g fiber, and 5g protein.

Broiled scallops with sweet lime sauce

Serves 4

Ingredients

1. 4 tablespoons honey
2. 2 tablespoons lime juice
3. 1 tablespoon olive or canola oil
4. 1 pound bay or sea scallops, rinsed and patted dry
5. 2 teaspoons grated lime peel
6. 1 lime, cut into 4 wedges

Directions

Heat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray.
In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat with the honey mixture. Arrange the scallops in a single layer on the prepared broiler pan or baking sheet.
Broil until opaque throughout when tested with the tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute.
Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.

Nutritional analysis per serving

Serving size :About 4 ounces

• Calories 185
• Total fat 4 g
• Saturated fat 1 g
• Trans fat Trace
• Monounsaturated fat 2.5 g
• Cholesterol 27 mg
• Sodium 445 mg
• Total carbohydrate 23 g
• Dietary fiber 1 mg
• Added sugars 17 g
• Protein 14 g

Hawaiian Chicken

Ingredients

• 6 large chicken breasts, cut in half
• 1/2 cup butter
• 1 (15 ounce) cans pineapple chunks
• 1/2 cup pressed brown sugar
• 4 tablespoons cornstarch
• 1/4 cup very hot water
• 2 teaspoons salt
• 1/2 cup vinegar
• 1 teaspoon Worcestershire sauce
• 2 teaspoons chili powder
• 2/3 cup ketchup
• 2 teaspoons soy sauce

Directions

1. Set oven to 350°F.
2. Place chicken in baking dish.
3. Melt butter in large skillet on low heat.
4. Mix corn starch and hot water in glass or small bowl until well blended; set aside.
5. Add excess pineapple juice from can of pineapple chunks.
6. Sprinkle pineapple chunks over chicken.
7. Mix brown sugar, salt, vinegar, worcestershire sauce, and chili powder in skillet until well blended.
8. Turn skillet to medium heat and let simmer for 2 minutes.
9. Stir in ketchup and soy sauce.
10. Stir in corn starch mixture and blend well, sauce will become very thick.
11. Let simmer 2-3 more minutes.
12. Pour sauce over chicken and pineapple chunks.

13. Bake chicken for 50-60 minutes, or until chicken is cooked completely through.
14. Remove with caution, pan may be heavy and it will be hot.

Bacon Wrapped Chicken and Asparagus

Ingredients

• 4 pieces boneless skinless chicken breasts
• 12 asparagus spears
• 1/2 cup pesto sauce
• 1 tablespoon olive oil
• 1/2 teaspoon italian seasoning
• 1/4 cup parmesan cheese, grated
• salt and pepper, to taste
• 4 slices bacon

Directions

1. Preheat oven to 400º F.
2. Line baking sheet with heavy-duty foil.
3. Pound out of the chicken to approximately 1/2" thickness.
4. Place chicken and pesto in medium bowl; toss to coat.
5. Cut asparagus to approx size of chicken roll (so that the asparagus will not peep out too much from the end).
6. Place olive oil and Italian seasoning in a shallow pan or ziplock bag and toss asparagus until coated well.
7. Place 3 asparagus spears and top with parmesan cheese.
8. Roll chicken around asparagus and wrap each roll with a bacon strip (2 if necessary to get good coverage).
9. Place, seam side down, in lined pan.
10. Bake, uncovered, at 400ºF for 35-40 minutes or until juices run clear.
11. Broil 6 inches from the heat for 3-5 minutes or until bacon is crisped.
12. Enjoy.

Split Pea and Ham Chowder

Ingredients

• 1 medium potato, cut into small cubes
• 2 cups diced cooked ham
• 1 (16 ounce) bags split peas, rinsed
• 1 (11 ounce) cans whole kernal corn mixed with chopped peppers ( red and green)
• 1 (14 ounce) cans chicken broth
• 2 carrots, sliced
• 2 celery ribs, diagonally sliced
• 1 tablespoon dried onion flakes
• 1 teaspoon dried marjoram
• 1 teaspoon seasoning salt

Directions

1. Cut potatoes into small cubes, and add to slow cooker sprayed with vegetable cooking spray.
2. In slow cooker, combine all remaining ingredients, plus 3 cups water, and 1 teaspoon salt.
3. Cover and cook on low for 6-8 hours.

Turmeric Golden Paste for Dogs

• 1/2 cup turmeric powder (125 mls)
• 2 cups water (500 mls)
• 1/2 cup water extra, if needed (125 mls)
• 1 1/2 teaspoons freshly ground black pepper (7.5 mls)
• 70 ml cold pressed Olive or Coconut oil

Place turmeric and water in a pot or pan, stirring over low heat until you have a thick paste. This should take about 7 – 10 minutes and you may need to add additional water along the way (it seems to depend on the turmeric you have).
Add the pepper and oil at the end of cooking. Stir vigorously to incorporate the oil and allow to cool. Store in sterilized glass jar or container and refrigerate.
Should keep for up to four weeks, refrigerated – best used within two. I froze some which will last longer.

Dosage of Turmeric Paste for Dogs

I've read different dosages on several sites.  Many people advise to start with small amounts and build up because it can cause loose stool if you feed too much to your dog.  Turmeric paste leaves a dog's system quickly, so it should be fed with each meal (more than once a day).  I started my dogs off with 1/4 teaspoon in each meal and worked up from there to gauge their tolerance.

• Start your dog with 1/4 – 1/2 teaspoon in each meal
• Every 5-7 days, increase the dosage a small amount
• Once you notice pain relief, increased mobility, or a decrease in tumor size
• (yeah, I read this could happen and I'm blown away) – you've found your maintenance dosage
• For our healthy dogs, I stick with the lower dosage of 1/4 – 1/2 teaspoon per meal

Benefits of Turmeric for Dogs

1. Natural antibacterial
2. Promotes heart and liver health
3. Reduces blood clots that can lead to strokes and heart attacks by thinning the blog*
4. Promotes digestive health
5. Acts as an antioxidant AND it’s believed to be able to prevent cancer
6. Offers allergy relief
7. Helps to prevent cataracts
8. Has been used in the treatment of epilepsy
9. Natural pain relief
10. Natural treatment for diarrhea
11. Natural Detox
12. Anti-inflammatory 

Read more benefits here http://www.dogsnaturallymagazine.com/turmeric-dogs/

Easy Turkey Skillet

Servings: 8

Here’s what you need...

• 1 teaspoon olive oil
• 1 teaspoon garlic, minced
• 1 yellow onion, diced
• 2 cups Brussels sprouts, thinly sliced or shredded
• 1 cup butternut squash, finely diced
• 1 (7oz) can,, green diced chiles
• sea salt and black pepper
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 lb lean ground turkey
• 1 cup egg whites

1. Place a large skillet over medium high heat. Add the olive oil and garlic and sauté until golden, about 3 minutes. Add the onion and sauté for 5 minutes, until tender. Add the Brussels Sprouts, butternut squash, and diced chiles and reduce the heat to medium low. Cook, stirring occasionally, for 5 minutes, until tender. Sprinkle with salt and pepper. Remove the veggies from the skillet and set aside in a bowl.
2. In a large bowl combine the chili powder, cumin and smoked paprika. Add the ground turkey and use your hands to work the spices into the meat. Return the skillet to medium high heat and add the turkey. Cook, stirring often and breaking the turkey into small pieces, until no pink remains. Add the veggies back in. Stir well and pour in the egg whites. Cook, stirring continuously, until the egg whites are set. Season with salt and pepper. Serve immediately. Enjoy!

Nutritional Analysis: One serving equals: 139 calories, 5g fat, 8g carbohydrate, 1g sugar, 126mg sodium, 3g fiber, and 16g protein.

Easy Chili Mac

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 3 garlic cloves, pressed
• 1 (14 ounce) cans diced tomatoes
• 1 (14 -15 ounce) cans tomato sauce
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 -4 cups cooked macaroni
• 2 cups cheddar cheese
• 1/2 teaspoon salt

Directions

1. Brown ground beef. When it is about half done press garlic into pan and add onion.
2. cook till ground beef is done onions should be clear drain grease.
3. While cooking ground beef cook macaroni acording to box. Drain macaroni.
4. Add diced tomatos and tomato sauce Stir.
5. Add chilli powder and cumin Stir.
6. Add macaroni Stir.
7. Add salt. Season to taste. Stir.
8. Serve and top with chedder cheese makes.

Lemon Cheesecake Bars

Ingredients

• 1 (18 ounce) boxes yellow cake mix ( with pudding in the mix)
• 2 large eggs
• 1/3 cup vegetable oil
• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon fresh lemon juice

Directions

1. Preheat oven to 350°.
2. Mix dry cake mix, 1 egg and oil until crumbly.
3. Reserve 1 cup and pat remaining mixture into a 9 x 13 inch pan.
4. Bake for 15 minutes.
5. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth.
6. Spread over baked layer and sprinkle with reserved crumb mixture.
7. Bake for 15 minutes more.
8. Cool completely and cut into bars.
9. Store in refrigerator.

The Famous Woolworth Ice Box Cheesecake

1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
4 Tablespoons lemon juice ( less if you don't want to much lemon)
1 can Carnation Evaporated milk, well chilled
Graham crackers, crushed

Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.

Addictive Chicken

4 pieces boneless skinless chicken breasts ( also try with 24 chicken wings or with 1 lb flounder)
2 cups grated Parmesan cheese
3 tablespoons dried parsley
2 tablespoons dried oregano leaves
3 teaspoons paprika
1 teaspoon pepper
2/3 cup melted butter

Directions

1. First, preheat the oven to 350°F.
2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan for days!).
3. Melt the butter in a shallow bowl or pan.
4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.
5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F.
6. Then -- kick yourself that you didn't make a double recipe!

Slow Cooker BBQ Pulled Pork

Ingredients:

1 1/2 cups canned crushed tomatoes
1/2 cup ketchup
3 tbsp. apple cider vinegar
2 1/2 tbsp. brown sugar (not packed)
2 tsp. garlic powder
1 1/2 cups crushed pineapple packed in juice (not drained)
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. each salt and black pepper
3 cups sliced onions
Optional topping: chopped fresh cilantro

Directions:

In a slow cooker, combine crushed tomatoes, ketchup, vinegar, brown sugar, and garlic powder. Mix well. Stir in pineapple and its juice.

Season both types of pork with salt and pepper, and add to the slow cooker. Top with onions. Gently stir to coat.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is cooked through and onions have softened.

Transfer pork to a large bowl. Shred with two forks.

Return shredded pork to the slow cooker, and mix well.

MAKES 6 SERVINGS

1/6th of recipe (about 1 heaping cup): 259 calories, 4.5g total fat (1.5g sat fat), 513mg sodium, 29g carbs, 3g fiber, 21g sugars, 24.5g protein 

Easy Vegetable Teriyaki Stir Fry

For the stir fry:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 heaping cups shredded carrots
• 1 cup sliced bell pepper
• 1 large head broccoli, chopped into florets
• 1 1/2 cups sugar snap peas
• 2 cups cooked brown rice or quinoa
• 3/4 cup roasted salted cashews
• 1 cup edamame
• Sliced green onions, optional for garnish

For the sauce:

• 1(8 ounce) can pineapple chunks in pineapple juice, not drained
• 1/4 cup reduced-sodium soy sauce (sub tamari for gluten-free)
• 2 tablespoons sweetener of your choice (sugar, honey, stevia)
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon chia seeds (optional, for thickness)
• 2 teaspoons Sriracha

Directions
For sauce: Place the sauce ingredients in a blender. Blend until smooth. Set aside.
For stir-fry: Heat olive oil in a large skillet or Dutch oven over medium heat. Once hot, add onion and sauté for 5 minutes.
Add garlic and ginger to pan, and sauté for another 3 minutes. Add carrots, bell pepper, broccoli and snap peas and sauté for another 5–7 minutes, or until veggies are tender. Add cooked brown rice, cashews and edamame, stirring until heated through.
Pour sauce on top and stir to combine. Season with salt and pepper to taste. Garnish with chopped green onions and extra cashews.

Nutrition Information
Serves: 6 |  Serving Size: 1 1/2 cups 
Per serving: Calories: 311; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 442mg; Carbohydrate: 43g; Dietary Fiber: 7g; Sugar: 13g; Protein: 9g

Carrot Cake Pancakes

Ingredients

Pancakes:
• 1/2 cup almond flour
• 1/2 cup flax seed meal (or another 1/2 cup almond flour)
• 1/4 cup  granulated erythritol
• 1 tsp baking powder
• 1 tsp cinnamon
• pinch salt
• 4 large eggs, lightly beaten
• 1/4 cup avocado oil
• 2 tbsp almond milk
• 1 cup shredded carrot
• 1/4 cup chopped walnuts or pecans
• 2 tbsp chopped raisins (optional)
• Butter or oil for pan 
Frosting:
• 4 oz cream cheese, softened
• 1 tbsp butter, softened
• 3 tbsp powdered  erythritol or sugar substitute
• 1/2 tsp vanilla extract
• 1 tbsp heavy cream

Instructions

1. For the pancakes: In a large bowl, whisk together the flax seed meal, erythtritol, baking powder, cinnamon and salt.
2. Stir in the eggs, oil and almond milk until well combined.
3. Stir in carrots, chopped nuts and raisins.
4. Heat a large skilled over medium heat. Add 2 tsp or so of butter or oil and swirl to cover the bottom of the pan.
5. Using a scant 1/4 cup of batter for each pancake, pour batter on griddle and spread into approximately 4 inch circles.
6. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
7. For the frosting, beat cream cheese and butter together in a medium bowl until smooth. Beat in powdered erythritol, vanilla extract and cream.
8. Serve pancakes with a dollop of frosting.

Notes

Serves 5. Each serving has 13.8 g of carbs and 7.8 g of fiber. Total NET CARBS = 5 g.

Hamburger Potato Cheese Casserole

Ingredients

• 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
• 2 -3 tablespoons chopped onions
• 1 lb ground beef ( really lean is preferable)
• salt and pepper

Cheese sauce

• 2 cups milk ( I use skim)
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces shredded sharp cheddar cheese
• ketchup ( optional condiment)

Directions

1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
2. Preheat oven to 350.
3. Brown hamburger and onion.
4. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
5. Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

6. Make Cheese sauce:.
7. Melt 3 T butter in saucepan over med-high heat.
8. Add 3 T flour, and the salt and pepper. Stir quickly to blend.
9. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
10. Reduce heat, stir till thickened and bubbly.
11. Remove from heat and add shredded cheddar. Stir until cheese melts.
12. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
13. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
14. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Hearts Delight Eclair

Ingredients

• 17 1/4 ounces frozen puff pastry, thawed
• 3 cups cold milk
• 1 (5 1/8 ounce) packages vanilla instant pudding mix
• 2 cups whipping cream
• 1 teaspoon vanilla extract, divided
• 1 cup confectioners' sugar
• 2 -3 tablespoons water ( to spreading consistency)
• 1/4-1/2 teaspoon almond extract ( to taste, we like 1/2)
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon shortening

Directions

1. On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
2. Place on ungreased cookie sheets.
3. (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
4. Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not under-bake - it's a good idea to check your oven temperature. If under-baked, the pastry will fall.).
5. Remove to wire rack to cool.
6. Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
7. In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
8. Split puff pastry sheets horizontally with a serrated knife.
9. Place one layer on a serving plate and top with 1/3 of the pudding mixture.

10. Repeat twice.
11. Top with remaining pastry.
12. In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
13. Carefully spread over top of dessert.
14. Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
15. Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
16. This holds well overnight but we never seem to have any leftovers to keep any longer than that!