30-50 drops Peppermint Essential Oil (start low and add to your liking)
Mix all ingredients together. Store in sealed container on your counter. You can experiment with other flavors etc. I have heard of people using other mint oils in place of the peppermint. Make it your own.
Combine beef, chicken broth, 1 c water, cumin, garlic powder, onion powder, chili powder and turmeric and cook on very low heat in pot on stove for two hours or in a crock pot on low for 4-6 hours. Reserve 1/4 broth from this after meat is done. Drain meat. Add meat and reserved broth back to pot. Add taco seasoning and 1/2 c water and simmer for 5 minutes. Remove from heat and stir in cheese until melted. Serve with taco or tortilla shells.
Preheat oven to 375º F. Butter or line 12 regular muffin cups. Fry up chicken in the oil until cooked through. Add onion and chicken broth, simmer for a few minutes. Add frozen vegetables and seasonings. heat until all ingredients are thoroughly heated, stirring occasionally. Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.
In a mixing bowl, stir baking mixture ingredients together until blended. Scoop a Tablespoon of your Baking Mixture into each muffin cup. Add 1/4 cup Chicken Mixture to each muffin cup. Top off each cup with another Tablespoon of your Baking Mixture.
Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean. Cool for 5-15 minutes, then serve.
For this recipe I use grass fed beef, free range eggs, and organic ingredients. I really enjoy this recipe, it has been my most successful meatloaf yet.
salt & pepper & turmeric to taste (I try to put at least a little turmeric in everything b/c of its anti-carcinogenic properties in case you were wondering why it kept popping up lol)
Chop onion, mix all ingredients, adding sauces gradually until desired consistency. Bake at 350º until done (usually about an hour). You can mix this recipe up the night before and allow to sit overnight, or even freeze it in the loaves then thaw the day before you want to bake it. Serve with veggies of choice!
Shredded cheese (I use raw cheddar, Angela omits the cheese most of the time)
Toppings of choice (we used pepperoni, sausage, pineapple, ham, mushrooms, celery and onions)
Once the crusts are par baked (you can do this at 350º until no longer doughy on top) remove from oven and top with sauce, toppings and cheese and return to oven and bake at 400º Until cheese is starting to turn lightly golden.
For some recipes, I like to use a “Quick Mix Baking Mix“. It is basically a natural eating alternative to those boxed biscuit mixes you find in the stores.
Stir together ingredients until dough forms together. Place on floured surface and roll out. Cut biscuits with cutter or cup. Place on buttered cookie sheet and bake at 450º for 10-12 min. Makes approx. 12 biscuits.
I did accidentally rolled mine a wee bit too thin lol 🙂
I have used Laura from Heavenly Homemaker’s idea for mixing up a “Quick Mix” for use in different things while baking. This has saved me a lot of time.
Quick Mix Baking Mix
10 c whole wheat flour (I milled a mix of hard red, hard white and soft white)
1/2 c baking powder
1/4 c sucanat (whole cane sugar)
2 t sea salt
2 c butter (I use real, organic, butter from grass-fed beef)
In a large mixing bowl, mix together flour, baking powder, sucanat and salt. Cut in butter until the mix looks like fine crumbs. Store in air tight container in freezer.