Mix dry ingredients.
Add applesauce and agave to dry ingredients, mix well.
Add chocolate chips and craisins, mix well.
Using a rolling pin press into a jelly roll pan. You may need to use a clean eating spray to keep it from sticking to your rolling pin. Press firmly!
Bake at 350 degrees for 15 minutes.
Allow to cool slightly and cut into bars with a pizza cutter. Allow to finish cooling in pan.
When cool, store in freezer bags in the freezer.
In a small pot, bring milk and 6 tablespoons water to a boil over medium heat.
Add oats, cinnamon, and nutmeg, Reduce heat to medium-low and simmer until liquid is absorbed, about 7-10 minutes, stirring occasionally.
Once the liquid is absorbed, stir in pumpkin, almonds and (optional) sweetener; set aside.
Combine 1/8 cup water and protein powder in a separate bowl. Mix with a fork until protein is dissolved. For a smoother consistency, mix powder and water in a blender or food processor and blend until protein powder is dissolved. ...
Coarsely chop shrimp shells. Place chopped shells in a 5 quart non-aluminum saucepan and add cognac, wine, stock, garlic, shallots, herbs and spices.
Cover and cook over medium heat 15-20 minutes, or until the shallots are quite limp.
Strain mixture through a fine sieve, pressing down with a spoon to force all of the liquid through. Discard solids. Return stock to a clean saucepan.
Stir tomato puree into stock and cook, uncovered for 5 minutes, or until sauce thickens slightly.
Remove from heat and add remaining ingredients.
onths.).
24 HOURS BEFORE EATING:
Remove bags of marinated
ntil a toothpick comes out clean. Let cool in the pan
Place the chicken in the crockpot.
Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.).
After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
Serve with cauliflower rice and pour your delicious sauce over all.
In crockpot combine all ingredients and cook on low 3 1/2 hours.
Stir every 1/2 hour.
(I double this to fill my crockpot.)
Clean and chop the chicken into
urnip pickles. Brush the turnips clean and remove any spots but
Drain corn, set juice aside. Spray crockpot with cooking spray. Place chicken breasts on the bottom of crockpot. Pour salsa on top of chicken then top with pepper slices. Pour cans of corn on top and add just a little of the drained corn juice. (You can add more corn juice if it starts looking dry during cooking. I add only about 1/2 cup overall.) Cook for 5 hours on low or 1 hour on high and 3 hours on low.
ut into 1\" cubes.
Clean carrots and celery and slice
emperature) and put in the crockpot. Turn on to low to
ngredients (except beans) into the crockpot.
Stir to ensure all
our stand mixer is completely clean, dry, and free of grease
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
minute. Wipe the skillet clean.
Melt 1 tablespoon of
Combine all ingredients in crockpot. Cook on low 8-10 hours or high for 4-5 hours.
Mix first 4 ingredients on medium heat.
Boil until bubbly and mixture turns light brown in color (about 10 minutes).
Add puffed rice.
If using unsalted peanuts, add with puffed rice.
(Turn heat off for electric stove.
Turn gas stove to low heat.)
Put in 9 x 12-inch buttered pan.
Press into shape of pan.
Careful!
It will be very hot! Work quickly!
Turn over on board and cut while still warm.
Cool before eating.
this in most of my recipes.
6. Add plenty of
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!