Chicken Fajita Salad

This is one of my favorite salads.  Here is how you make it…

Chicken Fajita Salad

• Chicken  2 lbs.  cubed and cooked
• Peppers – Green and Red, Onions  – Make like you would by stir frying in Fajita mix on the stove top until tender and mix in chicken
• Romain Lettuce
• Black Beans
• Shredded Cheese
• Tomatoes
• Fritos

Layer with Lettuce on bottom and put Salad Dressing on top.  I used my homemade stuff {recipe coming}, but you can just use ranch!

Aunt Maries Chicken

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

1. 3-5 Chicken breast (just depending on how many you are feeding)
2. 2 cans of Cream of Chicken soup
3. 1 8oz cream cheese
4. 1 Packet of Italian dressing

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!

Sugar Free Strawberry Freezer Jam

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!!

Mint Brownies

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.

My Bread Recipe

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.

Yummy Pancakes

Whole Wheat Blender Pancakes

• 1 1/4 cups water, skim milk
• 1 cup whole wheat kernels
• 1 egg
• 1 T butter or coconut oil (this is also somethings new that we have really started to like a lot)
• 1 T honey or Agave
• 1/4 tsp. salt
• 1 T baking powder

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

• 1/2 cup oats
• 1/2 cup cottage cheese
• 2 eggs or 4 egg whites
• 1 tsp vanilla (Mexican Vanilla is our favorite)
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 TBL canola Oil or Coconut oil

Blend ingredients in a blender. Don’t over blend though. cook on a non stick griddle.
We really like these pancakes, but do have to double the batch for our family. My son is a carb junkie. All he ever wants for breakfast is cold cereal or pancakes, so I feel a whole lot better giving him these because there is really good stuff in them and he doesn't know the difference!
Both these pancake recipes are VERY filling. One to two pancakes are enough for me.
To top the pancakes off I like to put a little water in a pan with frozen peaches, strawberries or blueberries and then add 2T agave to make a syrup. Heat on low with lid on until the fruit is warm and a bit mushy.

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

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!!

Bok Choy Slaw

I followed everything exact except I used Gala aapples because that is what I had. My husband and I like it. But my kids not as much. It is like a mix between an onion and spinach, and cabbage. It is a bit spicy for the kids.

Lala made the pasta to go with the Slaw!

Ingredients

• 1/3 cup reduced-fat sour cream
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons white-wine vinegar
• 2 teaspoons sugar or honey { I used Honey}
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt
• 6 cups very thinly sliced bok choy, (1-pound head, trimmed)
• 1 large Granny Smith apple, julienned or shredded {I used Gala}
• 1 large carrot, julienned or shredded
• 1/2 cup slivered red onion
  Preparation

  Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.

Roasted Bok Choy

I changed my recipe a bit because we didn't have everything

Ingredients

• 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
• 4 teaspoons canola oil
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• 1 tablespoon lemon juice

Freshly ground pepper, to taste. Preheat oven to 450°F. Toss all together Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes.

Mock Magleby's Rolls

Frozen roll dough (I use Terrell's Rolls in freezer section)

1 Stick Butter Melted

1 package of Parmesan

1 tsp Paprika

2 Tablespoons Dried Parsley

Partially thaw dough. {You can Microwave them for about 1 min} Melt butter in a small bowl. Mix Parmesan, parsley and Paprika in another bowl. Roll dough in butter, then in cheese mixture. Place on greased cookie sheet and allow to raise the rest of the way. Bake at 350 for about 15-20 minutes or until golden brown.

This one looks a little funky and doesn't have very much cheese on it, but they are SO good!

Chick-en Nuggets

I got this recipe from here.  And we love it!

CHICK-EN NUGGET FALAFEL
1 Can Chick-peas (Garbanzo Beans)
½ onion
1 clove garlic
Parsley
1 tsp cumin
1 tsp salt
Dash pepper
1 egg
1 TBL olive oil
1 tsp lemon juice
1 cup bread crumbs
Mash Beans
Use food processor for onion, garlic and parsley
Mix beans with onion mixture with a spoon
Mix seasonings, egg, oil, and lemon juice. Add to bean mixture.
Slowly fold in bread crumbs and combined until dough is easy to handle.
Use small layer of olive oil in a pan. Shape dough into chicken nuggets and cook on pan until
browned. Cool and let dry on paper towel

Black Bean Vegetarian Burger

These were SO good and my kids didn’t even know they were made out of beans!

• 2 cups black beans, mashed up
• 1 cup bread crumbs
• 3 TBLS salsa
• 1 egg
• 1 Cup cooked rice (brown or white)
• Mix all ingredient together and make patties. Cook on griddle or pan until brown on top. Add lettuce, tomatoes, and other hamburger condiments to finished patties and bun.

We tested out the White Bean Cookies next with pureed white beans. The kids knew about the beans because they helped me make them. They were really good. We doubled the recipe and froze a bunch {but those are also all gone now- my husband is a cookie monster, and I was also!}

Flower Tacos

Tonight for dinner I put the beans to the ultimate test and made this mixed with this. Flower Tacos is what we called them. I used corn tortillas which we usually don't like, but baking them made them really good. Then I made the Bean Dip and used kidney beans. My kids still will not eat an actual bean so I did have to puree them. Then we baked them and topped them with meat, cheese, lettuce, baby tomatoes and ranch! They were delicious, but I am sad to say my boys did NOT eat them. I will try again and again until they do though!! My next goal is to get them to like tomatoes. I think that is one of the reason they didn't want to touch these.

Family Home Donuts {or she calls them Whole Wheat Cake Donuts}

I got the recipe from this great blog called Heavenly Homemakers
Here it is…
3 ¼ cup whole wheat flour
2 t. baking powder
½ t. cinnamon
¼ t. salt
¼ t. nutmeg
2/3 cup sucanat
2 eggs
1 t. vanilla
2/3 cup milk
1/4 cup melted butter
Coconut Oil for frying
Mix dry ingredients in a large mixing bowl. Stir in eggs, vanilla, milk and melted butter. Knead dough a few minutes to make sure all ingredients are mixed thoroughly.
On a floured surface, roll dough to ½ inch thickness. Cut with donut cutter, or biscuit cutter. Heat oil in skillet or electric skillet…enough to cover the bottom of the skillet about ¼ inch. Place donuts into the hot oil to fry for 2-3 minutes on each side. Remove from skillet and place on a paper towel lined plate. Sprinkle a mixture of sucanut and cinnamon, or sprinkle organic powdered sugar over the hot donuts.

Mango Chicken Salad

1/2 Cup Mayo {or Vegenaise}

1 T honey

1 t. Curry powder

2-3 cups cooked chicken

1 cup grapes halved

1 cup mangos

1 cups almonds

Servo on a croissant with Romaine lettuce

I know that Croissants aren’t the most healthy thing, but every few months you should splurge, They are delicious!! I also think this would be good just in a lettuce wrap!

Peach Grenades

Now this is a secret recipe I made up on my own, so if you make it and share it with others please give me credit!!

Here is the recipe!! {it is NOT healthy, and I don’t really think I will ever try to make it that way, but once a year {or twice} I will make this and enjoy how unhealthy it is, because it is SO good! But hey peaches are healthy so at least it’s not all unhealthy!!

6-8 Peaches {I like the White peaches the best}

Put peaches in boiling water for about 30 second to get skins soft. Take off peel and core out a hole like a bowl, or you can also just cut them in half and make them into a smaller bowl.

Mix together

2-3 Cups crushed vanilla wafers

1/4 cup melted margarine or butter

1/2 Cup chopped pecans or walnuts

1/4 cup Heath Chips {toffee chips found by the chocolate chips}

1 1/2 T Coconut oil melted

Roll the peach onto the crust. I had to just use a spoon and push it on to each part of the peach. Cover the whole outside

Mix together

1 large box of pudding (made for a pie)

Once pudding is set mix in

1 8oz cream cheese

1/4 Powdered Sugar

1 carton of Cool Whip

crush

1/4 c nuts and

1/2 cup vanilla wafers

1 peach in bite size pieces {or you can used one can of peaches if want to save your other peaches to fill up}

Put 1/2 cup in inside each crusted peach bowl.

Get the spray kind of whipped topping and round off the top of each peach grenade

Then drizzle with Homemade Carmel sauce, and top with Heath Chips!!

And Enjoy!!

This makes a lot of extra stuff. If you have extra use the rest to make a pie. Put the crust on the bottom and then add the filling. Top with whipped cream and caramel and health chips!! I wish I could make it for you all! Let me know how you like it if you try it!

Happy Eating!

Sugar Free Peach Freezer

4 cups Peaches (mashed)

2 T Lemon Juice

1 Cup Sweetener (agave, Honey, Cane Sugar, Stevia)

1 packet Ball No cook Freezer Jam fruit Pectin

Mix together sweetener and Pectin until dissolved, then add four cups of strawberries. Mix together.

Pour into containers. Label containers. Let sit out for an hour and then eat or put in freezer!!

Happy Eating!!

Healthy French Fries

5-8 potatoes {regular or sweet} I’ve done both, but sweet potatoes are my favorite.
1-2 T Olive Oil
Salt and Pepper

• Peel off the skins and cut them in half and slice into French fries. {make sure they are pretty even in size}
• Next put on a non stick baking sheeting. I have a Silpat which I LOVE and recommend to ll. You don’t have to use spray and you don’t have to clean the pan!!!
• Pour Olive Oil over top or spray it with one of these awesome things
• Sprinkle with Salt and Pepper
• Bake in oven for 45 mins on 400 degrees - stir half way through

If you want your fries more crispy but the in a bowl of salt water when they are raw for 30 mins and then dry them really well before you bake them!

Persimmon Cookies

Ingredients

• 2 ripe persimmons, pureed
• 1 teaspoon baking soda
• 2 cups all-purpose flour {I used Whole Wheat}
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 egg
• 1 cup white sugar or 1/2 cup of Steviva {which is what I used}
• 1/2 cup butter
• Add nuts, raisins, or Butterscotch or Chocolate chips!

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Dissolve baking soda in persimmon pulp and set aside.
3. Sift flour, spices and salt together, set aside.
4. Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.

Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

They ended up tasting really good! My husband asked me to make a batch with Chocolate chips in them and he really liked them. Like really….ate 10 cookies in about 5 mins! It’s not fair it does nothing to him to do that! Anyway they tasted really good so go try them if you ever find persimmon!
Happy Baking!!

Egg Caca

When I was little my sister came home with the best recipe from her friends mom for Crapes.
It is actually called Egg Caca, don’t ask me why because I have NO clue, but that is what they grew up calling it, and what we grew up calling it. I changed the name for the title because I didn’t want to turn you all off from reading it. Call it what you may it is so yummy and we love it!! Here is the recipe

Original Recipe for Egg Caca
1 c. Milk
1 c. Flour
2 T sugar
1 tsp Vanilla
4 eggs
dash of salt
Mix well and put on pan, crape maker or we do it on the griddle and smooth them out flat with a spoon.
I like to put butter, syrup or Jam and powdered sugar on it.
Here is the version I make now…

Healthier Recipe for Egg Caca
1 c. Milk
1 c. Whole Wheat Flour
1 T Agave, or 1 T Steviva
1 tsp Vanilla {I prefer Mexican vanilla}
4 eggs {Free Range or Organic}
dash of salt
Mix well and put on pan, crape maker or we do it on the griddle and smooth them out flat with a spoon.
I now cut up fruit to go in the middle and roll it up and put a little Agave over it!!

YUMMY!!

Hope you enjoy, they are SO good.

Mashed Turnips

• Peel will potato peeler and chop off end.

• Chop up and boil in a pot until tender

• Drain them and Mash them

• Put butter and salt on them

• And tell your kids what they are after they try them.

They are a mix between squash and potatoes. I have two boys that hate the texture of potatoes so they didn’t even try them, but my daughter had two bowlfuls of them.

Broiled Grapefruit Crisp For Breakfast

I LOVE Grapefruit!! My little Jack Jack and I can eat 3 a day. The Tangy/Tart fruit with an underlying sweetnees is so yummy to me.

I saw this recipe the other day for Grapefruit and just had to try it. Let me tell you…It was SO YUMMY!! I had it for Breakfast and it was very filling and super quick to make. I even burnt my first one and made another one really fast!

Broiled Grapefruit Crisp

{My camera is MIA, so I got the picture here, but mine was a little more packed with stuff on top...the more the better!!}

Ingredients

• 1 large grapefruit, cut in half
• 1/4 cup old-fashioned oats
• 1 tablespoon brown sugar {I used 1 T Sucanut}
• 1/4 teaspoon ground cinnamon
• Dash of salt
• 2 teaspoons butter

Directions

• Preheat the oven's on LOW broil and set the oven rack about 10 inches from the heat source. {or Hi, but only cook for 5 mins}
• Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
• Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
• Cook under the broiler until the topping is golden brown, about 6-8 minutes. ENJOY!

Grandma N’s Sausage Corn Soup

I know this sounds weird, but this is SOOOOOO yummy! My kids even ate it and loved it, and they aren’t big soup lovers! Grandma made it for us when we were at her house. I don’t think she made up the recipe, but hey, she made it. It tasted good. So I am naming it after her!

1 lb. Sausage or Bacon cooked (I used sausage)
Sauté Green onions {I didn’t use them in this batch, but I would highly recommend it}
2 Cans of Cream of Chicken Soup
2 Cans regular milk {Chicken soup cans}
2 cans corn
Tabasco sauce to taste
Salt and Pepper to taste
Simmer in pot. until hot. Top with Cheese!
This really is so so good! I hope you try it, and let me know if you do and what you think….K!

Apple Cinnamon Pancakes

So you might think these look like ordinary pancakes, but they aren’t. They are A. MAZ.ING! I got the recipe in my Blendtec cookbook and adapted it to the way I like it.

I always hate to take food pictures, It’s not like food is photogenic and since I don’t have a really nice camera and can’t really make it “look” better, it is what it is!

On this picture I said, “smile” and it actually did…

Anyway, onto the recipe. These pancakes are super moist, delicious and pretty darn healthy.

Apple Cinnamon Pancakes {from the Blentec Cookbook}

1 1/2 cups milk

1 1/2 t olive oil

1 apple cored and quartered {leave peel on}

1 1/2 t baking powder

1/2 t salt

2 T Agave or Sucanut

1/2 t cinnamon

1/2 t nutmeg

1 Cup Wheat Grain Flour

Mix all in blender and blend until ready. These were sweat enough that they really didn’t need anything on them. We did put a little agave on top though.