Sunshine Salad

 

You’ll need

• fresh pineapple, cored and cut into chunks
• 1 15 oz can of Mandarin oranges in light syrup
• 2 bananas
• 1 box of Jell-O sugar free instant pudding

How to make it

Do not drain the oranges. Cut the pineapple and bananas into chunks. Combine the fruit in a large bowl. Sprinkle the dry pudding mix (do NOT add milk) over the top of the fruit. Mix well. Refrigerate, covered for at least one hour. Serving size is one cup.

School Lunch Peanut Butter Bars

 

Ingredients:

• 1 1/2 C Flour
• 1¼ tsp. Salt
• ½ tsp. Baking Soda
• ¾ C Butter
• ¾ C Sugar
• ¾ C Brown Sugar
• 1 ½ tsp. Vanilla
• 1 1/2 C Creamy Peanut Butter (split)
• 2 Eggs
• 1 ½ C Quick Oats

Frosting:

• ½ C Butter (1 stick)
• 3 ½ C Powdered Sugar
• 2 T Cocoa
• ¼ C Milk (I use whatever I have in the fridge)
• 1 tsp. Vanilla

Instructions:
Preheat oven to 350 degrees. In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 C peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11 x 15 Jelly Roll Pan (cookie sheet). Bake for 12-15 minutes, or until golden brown. Cool for 10 minutes.
The frosting is a two step process. First, whip the remaning ¾ C Creamy Peanut Butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookie.
Then, add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely, and slice into bar cookies.

CABBAGE SOUP WITH HAMBURGER

Ingredients

• 2-3 pounds of hamburger (can substitute ground turkey)
• 1 head of cabbage, chopped
• 2 cup celery, diced
• 2 cup white or yellow onion, diced
• 1 green bell pepper, diced
• 2-3 cloves garlic, minced
• 5-6 cups beef broth
• 2 – 14 oz can basil, oregano, garlic diced tomatoes
• 2 teaspoon oregano
• 2 teaspoon basil
• ½ teaspoon red pepper flakes
• few shakes of black pepper
• ½ teaspoon salt (optional)

Directions:
Brown your hamburger before adding to crock pot.
Put all the ingredients in the crock pot, stir it around
Cook on high between 5-6 hours
or cook on low between – 6-8 hours
Enjoy!

Blueberry Coffee Cake

 

Ingredients

• 1 cup packed brown sugar
• 2/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries
• 1/4 cup confectioners’ sugar for dusting

Directions

Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners’ sugar.

Zucchini Saute

 

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 tomatoes, chopped
• 2 pounds zucchini, peeled and cut into
• 1 inch thick slices
• 1 green bell pepper, chopped

Directions

1. Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes.
2. Stir in rice and water. Cover, and cook over low heat for 20 minutes

Braised Balsamic Chicken

 

• 

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 teaspoon garlic salt ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Directions
Season both sides of chicken breasts with garlic salt and pepper. Watch Now
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. Watch Now
Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Watch Now

Sugar Free Blueberry Coffee Cake

 

Ingredients

• 3/4 cup butter, melted and cooled
• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups granular sucrolose sweetener (such as Splenda®)
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• 1 3/4 cups fresh or frozen blueberries
• 1 1/2 cups malitol brown sugar substitute
• 3/4 cup flour
• 2 teaspoons ground cinnamon
• 1/2 cup butter, softened

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, stir together the melted butter, milk, eggs, vanilla and 1 1/2 cups sugar substitute. Combine 3 cups of flour and baking powder; stir into the wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan.
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. This cake is best served warm.