This is one of our family favorites! It’s super
easy and taste so yummy. This is the meal I pureed up and gave to my 10 month old, and that night he slept through the night for the first time! Yahoo. It was the best! (to bad I stayed up blogging and reading until 1:00 am.)
Most people call this Italian Chicken, but we call it Aunt Marie’s Chicken, because our aunt was the first one to make it for my family. Here is how to make it.
In a Crockpot put
Lots of people add butter to this, but I have found if I spray the crockpot with oil, I don’t need the added butter (It’s not that healthy to begin with, so I don’t add added fat!)
Cook on low for 4 –5 hours. If you chicken breast was frozen it might take a little bit longer. Once it all looks done, it usually breaks a part really well and you can put it over rice or noodles!
Enjoy!
Happy Cooking!
4 cups Strawberry's (mashed)
1 Cup Sweetener (agave, Honey, Cane Sugar)
1 packet Ball No cook Freezer Jam fruit Pectin
Mix together sweetener and Pectin until dissolved, then add four cups of strawberries. Pour into containers. Label containers. Let sit out for an hour and then eat or put in freezer!!
I didn't do the actual BYU mint Brownie Recipe, but found one here that I think is even better!
Mint Brownies
Recipe by Our Best Bites
Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk
green food coloring
Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter
Preheat oven to 350 degrees. Line a 9x13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.
While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.
Kendra's Bread Recipe
100% Whole Wheat Bread
6 cups warm water
2/3 cup oil (canola)
3/4 cups honey (I added the extra honey to give it a sweeter taste)
2 T dough enhancer
2 T Vital Wheat Gluten
2 T Tofu Drink Mix (Adds a bit of protein, and also makes the bread have more of a creamy texture)
2 T SAF Yeast (seriously THE best kind)
2 T lemon Juice (helps with elasticity and holding the bread together)
2 T salt
10-15 Cups Freshly milled Whole Wheat Flour
Pour warm water into the Bosch. Then add oil, honey, enhancer, gluten, Tofu drink mix and yeast. Mix together then add Salt and Add 6 cups of fresh milled wheat flour on top of liquid. Mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl (do not add to much flour)
Turn oven on 175 and once preheated turn it off.
Set timer and let dough knead for 10 mins. After 10 mins, oil or grease cutting board and hands. Remove dough form bowl onto counter and divide into equal portions. (makes four 2 lb loaves) Put the dough into well greased pans immediately. Let the loaves rise until they are double in size in the oven (this will take about 30 -45 mins) Then turn on oven to 350.
Bake for 40 -45 mins until golden brown. Remove from pans when done, and cool on wire rack. Rub tops of hot bread with butter for shiny appearance.
Whole Wheat Blender Pancakes
In blender mix liquid and kernels of wheat on high for 3 minutes. Add egg, butter, honey, and salt. Blend for 20 seconds. Add baking powder and pulse until mixed. Mixture should foam up and get light- add more water if needed. Cook on a hot nonstick griddle.
The other one is my new favorite. I found the recipe from one of my favorite blogs
Wheat Free Protein Pancakes
On the other pancakes we used my Sugar Free Freezer Jam and bananas, oh and a little bit of whip cream {can't leave that out}!!
Peanut Butter Balls with Oat Flour
1 3/4 cup oats blended into flour
1/2 Cup Honey
1/4 C Ground Flax seeds
1 C Natural Peanut Butter
Chocolate Chips, nuts, raisins (optional)
Mix well roll into bite size balls and Refrigerator
Peanut Butter Balls with Oats
{These ones are a bit more chewy, because you don't grind the oats up}
1/2 C honey
2 C Oats
1/4 C Ground Flax seeds
1 C Natural Peanut Butter
Chocolate Chips, nuts
Mix well roll into bite size balls and Refrigerator
Try them, I promise you will like them, don't try the others ones because you will really like them, and probably gain 10 lbs eating them!!
