Strawberry Banana Smoothie

Servings: 2

Ingredients

1.  1 1/2 cups of frozen strawberries

2.  1/2 cup of bite size frozen bananas

3.  1 1/4 cup of unsweetened almond milk

4.  1/2 cup of spinach

5. 1 teaspoon of chia seeds

6. 5 ice cubes

Directions

1. Place all ingredients in a blender. Start off with 1/2 a cup of almond milk. 

2. Blend on high. Add more almond milk when needed until smooth.

3. Once fully blended, drink up!

Chicken in a Blanket with Gravy

Serving: 10

Ingredients

1. 4 pieces of boneless chicken (thighs or breast, I used thighs)

2. Pastry square package of 10

3. 1/2 cup of barbecue sauce

4. 1 teaspoon of onion powder

5. 2 tablespoons of cornstarch

6. 1/2 cup of water

7. 1 can of chicken broth (condensed)

Directions

~Chicken in a Blanket~

1. Cut chicken into halves or thirds, in order that they are able to fit on a square pastry sheet.  Preferably trim the excess fat of the chicken as well.

2. Pour the barbecue sauce and onion powder. Mix.

3. Pre heat your oven to 350 degrees

4. Wrapping Instructions: 

I. Spray your baking pan in order that the pastries don't stick to your pan once finished.  

II. Lay one of your pastry squares down, facing you in a diamond shape.  

III. Place the piece of chicken down on the pastry almost in the middle, but more towards you.  

IV. Fold the ends on your left and right, in order that the ends be tucked in before rolling the wrap. 

V. Once the ends are folded, roll the wrap away from you.  

IV. Repeat this process until all pastries are rolled.

5. Spray the top of the pastries and sprinkle some onion powder.
6. Take out after 30-35 minutes. 

~Gravy~

1. Pour chicken broth in a pot and bring to a boil.

2. In bowl pour 10 ounces of water and 2 tablespoons of cornstarch

3.  Whisk the cornstarch water mixture and pour into the pot of chicken broth.

4. Reduce the heat, mixing occasionally until thick.  

Tuna Shells

Serving: 8-10

Ingredients

1. 4 cans of tuna (solid white-Albacore tuna in water)

2. Pasta-jumbo shells

3. 7 tablespoons of light mayo

4. 2 teaspoons of sweetener (Sweet 10-sugar substitute)

5. 3 teaspoons of lemon juice

6. Olive oil

7. Onion powder

Directions

~Tuna~

1. Drain tuna cans and mix so that there are no chunks of tuna stuck together.

2. Add in the mayo, mix. Repeat with sweetener, and lemon juice.

3. Mix well.

~Pasta~

1. Pre-heat oven to 350 degrees

2. Boil water.  Pour the box of pasta in. Drain.

3. Add 1 tablespoon of olive oil, and mix lightly making sure that the pasta shells don't break.

4. Take a 13 x 9 x 2" baking dish, and lightly coat the bottom with olive oil

5. Take a scoop of tuna and put it into each shell. Repeat this process until all shells are filled.
6. Sprinkle some onion powder over all of the shells.

7.  Place baking dish in the oven for 30 minutes.

Honey Baked Chicken

Serving: 10

Ingredients

10 pieces of chicken (7 leg quarters and 3 breast's)

10 tablespoons of Zesty Italian dressing

Season to taste crystallized garlic powder 

Season to taste sweet paprika

 1/2 a cup of honey

 1/2 a cup of seasoned bread crumbs 

optional: onions

Directions

1. Pre heat oven to 350 degrees

2. Place the chicken in a roasting pan

3. Drizzle the Italian dressing, garlic powder, sweet paprika, honey, & seasoned bread crumbs onto the chicken

4. Cover chicken before placing in the oven

5. Bake for 40  minutes 

6. After 40 minutes take the cover off and bake uncovered for the remaining 35 minutes 

Golden Crisp Potatoes

Serving: 5

Ingredients

1. 8 little red potatoes

2. 1/2 cup of olive oil

3. 1/2 a teaspoon of paprika

4. 1/2 a teaspoon of onion powder

5. 1/2 a teaspoon of garlic powder

6. 1/4 a teaspoon of salt

Directions

1. Pre heat oven to 350 degrees

2. Cut potatoes into a little larger than bite size pieces (potatoes will shrink)

3. Put paprika and mix. Repeat this process individually with onion, garlic powder and salt.

4. Pour potatoes into a baking pan

5. Take them out in 1 hour, and mix so the potatoes on top get some of the liquids from the bottom.

6. Leave in for another hour.

7. Leaving the oven on 350 degrees, take potatoes out of the oven and put in the broiler to get crispy.  Check on them after a minute and don't leave them in for longer than 2 minutes or else they will burn.

Carrot Cake With Coconut Cream Cheese Frosting

Serving: 15

Ingredients:

1. 2 cups of flour

2. 1 1/2 cups of sugar

3. 1 1/2 teaspoons of baking soda

4. 2 teaspoons of cinnamon 

5. 1 cup of vegetable oil

6. 4 eggs

7. 3 cups of grated carrots 

Directions:

1. Pre heat oven to 350 degrees

2. Mix together the flour, sugar, baking soda & cinnamon

3. Mix in the vegetable oil and the eggs one at a time

4. Add in the carrots (and additional nuts or chocolate)

5. Bake for about 45 minutes and let cool

Coconut Cream Cheese Frosting

Ingredients:

1. 12 oz. of cream cheese

2. 1 stick of softened margarine 

3. 2 cups of confectioners sugar 

4. 1 tablespoon of vanilla 

5. 1 1/2 cups of shredded coconut

Directions: 

1. Combine the cream cheese, margarine, confectioners sugar & vanilla until thick and creamy

2. Add in the shredded coconut until blended

3. Cool in the refrigerator for about 15 minutes before placing on the cake

Spicy Baked Veggies

Serving: 8

Ingredients 

1. 2 heads of broccoli

2. 3 carrots

3. 1/2 head of cauliflower

4. 1 Red Onion

5. Red Chili Pepper Flakes to taste

6. 3 tablespoons of olive oil

Salt & Pepper to taste

Directions

1. Pre heat oven to 350 degrees

2. Chop carrots into 1/4th of an inch, and cut broccoli and cauliflower into bite size pieces.

3. Put the veggies in a bowl, and pour olive oil and red chili pepper flakes. Mix well.

4. Lay veggies in a baking pan, and add salt and pepper to taste.

6. Cook for 1 hour

Chocolate Chip Ice Cream

Serving: 10

Ingredients:

1. 1/2 cup of whole milk

2. 1 1/2 tablespoons of vanilla extract

3. Pinch of salt

4. 14 oz can of sweetened condensed milk

5. 1 pint of heavy cream

6. 1/2 cup of chopped up chocolate 

Directions:

1. Mix milk, vanilla, salt, & sweetened condensed milk in a bowl

2. In a separate bowl using an electric mixer, whisk the heavy cream until thick and creamy

3. Combine the mixture into the heavy cream and add in the chocolate chips

4. Pour mixture into a covered container and leave in freezer for 4 hours before serving 

Chicken Egg Rolls

Serving: 18 rolls

Ingredients:

1. 18 Egg roll wraps  - I use the brand Nasoya
2. 5 pieces boneless chicken thighs

3. 1 lb package shredded cabbage

4. 1 cup olive oil

5. 2 tablespoons teriyaki sauce

6. 1 cup + 1 tablespoon barbecue sauce 

7. 2 teaspoons brown sugar

Directions:

~Chicken~

1. Pre heat oven to 350ºF. 

2. Take 1 cup of barbecue sauce and place in a bowl. 

3. Place chicken in the bowl and cover with barbecue sauce until fully coated.

4. Place chicken in a pan, and put in the oven for 30 minutes.

5. Take the chicken out, flip over and increase the oven temperature to 400 degrees.

6. Put the chicken in the broiler for a maximum of 3 minutes till brown.

7. Once cooled, cut the chicken into tiny pieces, and use for egg roll mixture. 

~Egg Roll Mixture~

1. Place the cabbage in a large pan to sauté.

2. On a medium heat, add 1/3 cup of olive and stir.

3. Add 2 tablespoons of teriyaki sauce, 1 tablespoon of barbecue sauce and 2 teaspoons of brown sugar.

5. Add the chicken into the mixture and stir.

6. Once the cabbage has shrunk to about half its size, turn the stove off but keep the pan on the stove in order that the cabbage remains to cook from the residual heat.

~Egg Roll~

1. Place an egg wrap on a plate and brush the side of the egg roll that the mixture will be placed on with olive oil.

2. After brushing the side, take 2 tablespoons of the mixture and place on the wrap towards the edge.

3. Flip the wrap with the mixture once, then fold the ends (in order that they are tucked in); continue rolling the wrap until the end.

4. Lay egg rolls in a baking pan and continue this process until finished.

5. Once they are all placed in a pan, brush the top of the rolls with olive oil and sprinkle some brown sugar on top.

6. Place in a 350ºF oven for 30 minutes.

7. Once golden brown, take out and let cool for 10 minutes before serving.

...

This tastes great dipped in duck sauce!  

White Chocolate Frosting

Serving: 30 cupcakes: 13x9 cake

Ingredients:

1. 1 3/4 cups of white chocolate chips

2. 1 1/2 cups of confectioners sugar 

3. 1 teaspoon of vanilla extract 

4. 1/4 cup of milk

5. 3/4 stick of butter

Directions:

1. Melt the butter in either the microwave or on a double boiler until smooth and creamy

2. After mixing the confectioners sugar, vanilla extract, milk, and butter, add in the melted white chocolate chips. 

3. Mix for 2 minutes or until all ingredients are combined

Peppermint Oreo Truffles

Serving: 30

Ingredients:

1. 1 package of oreo cookies

2. 8 oz. cream cheese

3. 30 pieces of hard peppermint candies

4. 15 oz. of semi sweet chocolate

5. Optional: crushed coconut, almonds and cinnamon

Directions:

1. Crush up oreos into tiny crumb-like pieces

2. Crush up hard peppermint candies into crumb-like pieces

3. In the same bowl with the crushed oreos and peppermint candies, mix in cream cheese until well blended, creating a thick paste mixture

4. Form small sized balls and place in the refrigerator for about 15 minutes (roll the balls into a rounded structure after 15 minutes if unable to do so immediately after mixing the ingredients)

5. Using a double saucepan, melt the chocolate until completely melted

6. Roll the balls individual in the melted chocolate, covering it fully with chocolate

7. Before the chocolate hardens, you may sprinkle coconut, almonds or cinnamon to the top

8. Place in the refrigerator for 15 minutes before serving 

Corn Bread Muffins

Serving: 12

Ingredients:

1. 2/3 cups of margarine softened

2. 3 eggs

3. 4 1/2 teaspoons of baking powder

4. 1 cup of cornmeal

5. 2 1/3 cups of all-purpose flour

6. 1 cup of sugar

7. 1 2/3 cups of milk

Directions:

1. Pre-heat oven to 400 degrees F

2. Mix sugar and butter in a bowl

3. In a separate bowl combine milk and eggs

4. In an additional bowl combine flour, cornmeal,  & baking powder.

5. Add bowl # 2 and #3 alternately to the sugar & butter mixture.

6. Put in either 12 cupcake liners, or a 13 x 9"pan.
7. Put in the oven for 20-25 minutes, or stick a knife in the middle.  If the knife comes out clean, then they're ready!

Sea Salt Peanut Butter Bars

Serving: 30

Ingredients:

1. 1 cup butter

2. 1 1/4 cups peanut butter

3. 2 cups graham cracker crumbs

4. 2 cups powdered sugar

5. 1 1/2 cups semi-sweet chocolate chips

6. Sea Salt to taste

Directions:

1. Melt the butter and 1 cup of peanut butter.

2. Place powdered sugar and graham cracker crumbs into a bowl. Add in the melted butter and peanut butter mixture. Mix well!

3. Spread the mixture evenly in a 13 x 9" pan.

4. Melt the chocolate and 1/4 cup of peanut butter on a medium-low heat on the stove. Make sure to constantly stir in order to avoid burning the chocolate. 

5. Spread the chocolate mixture evenly over the graham cracker mixture.

6. Allow the chocolate to cool for 3 minutes. 

7. Sprinkle some sea salt to taste.

8. Place in the fridge for 3 hours to harden.