Almond Banana Muffins

2 c. almond 

3 ripe bananas

3 eggs

1/4 c. coconut oil

1 tsp. cinnamon

1/2 tsp sea salt

1 tsp. vanilla

1 tsp. baking soda

1/2 nuts (optional)

1/4 c. mini chocolate chips

Add all the ingredients into a blender except chips and nuts. 

Fold them in after mixed and scoop into muffin tin. 

Top with more chips if you want. Bake at 350 for 15-20 minutes. 

Italian Sausage Tortellini Soup

1 package of Jimmy Dean natural sausage

4 pressed cloves of garlic

1 onion chopped

1/2 water

4 c. chicken bone broth

1/4 c. apple cider vinegar

1 16oz can tomato sauce

1 c. sliced carrots

1 tsp. dried basil

1 tsp. dried oregano

2 Tbs. dried parsley

2 zucchini cut up

1 package of cheese tortellini

Brown sausage, onion and garlic

Add remaining ingredients except for zucchini and tortellini.

Simmer for about a 1/2 hour then add the pasta and zucchini. 

Finish cooking and top with fresh parmesan cheese. 

*For gluten free omit tortellini and add a can of kidney beans and more veggies. 

Oatmeal Apple Cinnamon Muffins

2 c. oat bran

3 c. gluten free oatmeal

2/3 c. coconut sugar

3 tsp. baking powder

1 1/2 tsp. sea salt

2 tsp. cinnamon

2 eggs

2/3 c. coconut oil

1/2 c. raw honey

1 1/2 c. almond milk

2 apples peeled and grated

1 carrot grated (optional)

Mix dry ingredients together then add the wet and stir. 

Fold in apple and carrot last. 

Bake at 350 for 15-18 mins.
Makes 24 muffins

Easy Hawaiian Chicken

6 chicken breasts

1 jar orange marmalade

4-6 small sweet peppers cut up

1 can pineapple chunks with juice

Sriracha sauce

Cooked rice

Put the chicken in crock pot and salt and pepper them.

Spoon jam over the top of them and then add pineapples and juice.

  Add cut up sweet peppers.

 Squirt the sriracha sauce over the top and cook on low for 4-6 hours. 

Serve over rice! 

Chicken and Broccoli Quinoa Casserole

                                               

• 2 cups reduced sodium chicken broth
• 1 cup nut milk 
• 1 teaspoon onion powder
• 2 cloves garlic
• 1/2 tsp seasoned salt 
• 1/2 tsp. pepper
• ½ cup gluten free flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional)
• 1 pound boneless skinless chicken breasts
• 1 c. cheese (optional)
• 3 cups fresh broccoli florets     

Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish. Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with garlic, seasonings and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon then stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

Broccoli: While the casserole is in the oven, cook and set aside.

Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Navy Bean Soup

2 Tbs olive oil

4 cloves garlic

1 onion

2 c cut carrots

4 stalks celery

1 pound dry navy beans

1 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp paprika

1/2 tsp pepper

1 1/2 tsp salt

6 c chicken stock

Put navy beans into pot and boil for 10 mins.

 In another large pot sauté oil, garlic, onion. 

Add carrots, celery. 

Then add chicken stock and seasonings. 

Drain beans and add to soup mixture. 

Cover and simmer for 6-8 hours. 

NOTE: Can add diced ham or bacon 

Best White Homemade Bread

2 c. warm water

2 1/2 tsp active dry yeast

1/2 Tbs sugar

1/4 c melted butter

1/4 c sugar

1/2 c evaporated milk

5-7 c bread flour

1 Tbs shortening

1 Tbs butter

1. Mix yeast and sugar in the warm water and let stand for about 15 mins until bubbly.

2. In mixing bowl combine melted butter, sugar, evaporated milk and salt. When the yeast mixture is done add and stir together. 

3. Slowly add the flour until the dough no longer sticks to the sides or your fingers.

4. Fold into a ball and put into a greased bowl and cover with a towel for about an hour to rise. Punch down.

5. Knead the punched dough for a min or two and then divide into two balls. Form and put into greased bread pans. 

6. Bake at 350 for about 20-30 mins.

7. cover top with butter and serve.