Prepare Tuna Salad, adding the italian seasoning, salt & pepper. Cut off the top of each cherry tomato and scoop out center with spoon. Fill the tomato with tuna salad and place on your platter/plate. If the tomato wants to roll, cut a bit off of the bottom to flatten. Great for parties.
Okay, so this started out as an apple and cinnamon water, but as I was putting it together I just started throwing other things in….. sooooo anyway, here is what we got:
Vanilla Blueberry Apple Cinnamon Water
2 Apples, diced
1 c Blueberries
2 Cinnamon Sticks
1 T Cinnamon Powder
3 T Honey
2 t Vanilla Extract
2 Gallons Water
Put all ingredients together and refrigerate overnight. Drink off water for the next two days, you can add water, vanilla and honey to the mixture if you run out, but pitch after two days.
Combine ingredients in a spray bottle. spray on skin before going outdoors. You can also spritz on your outdoor furniture and other things in the area you are going to be hanging around in.
32 oz Chicken Broth (measure off 8 oz of that and sit aside)
2 Cloves Garlic, minced
1/4 tsp Salt & Pepper
1/4 c Apple Juice
1 Head of Cabbage, lightly chopped
29 oz of canned diced Tomatoes (don’t drain, you want the juice in the soup)
1 t Parsley
1/4 t Onion Powder
1/4 t Garlic Powder
1/8 t Cayenne Powder
Salt & Pepper to taste
Put the beef, 24 oz of the chicken broth, the garlic, and 1/4 tsp each of salt and pepper in a large pot on the stove. Add water until meat is covered. Cook on low to med-low until meat is fully cooked. Drain and break up meat to desired size. Place beef back in pot. Add the reserved cup of chicken broth, apple juice, cabbage, tomatoes, parsley, onion powder, garlic powder, cayenne, salt and pepper. Add water until you see the liquid, DO NOT completely immerse everything, just bring fluid levels to about 1/4-1/2″ from the top of your stuff. Cook on low to med-low for approx 1 hour until cabbage is tender.
In a large bowl, combine the almond flour, butter and salt. Blend until a doughy texture takes shape. Press the dough out into a 9″ pie dish, making sure all surface is covered.
Pie Filling:
Preheat oven to 350º F. Sauté onions in the butter until they begin to become slightly translucent. Add the ground beef to the onions and cook until the beef is thoroughly cooked. Mix the BBQ sauce in with the beef and add salt and pepper to taste. Pour the beef mixture into the crust and cook in the oven for 30 minutes. Remove from oven, add lettuce, avocados and peppers then serve.
4 1/2 c whole wheat flour (I milled half hard red half soft white)
1 T dry active yeast
Add ingredients in order to bread machine. Cook on whole wheat setting if your machine has it. Yields 2-2.5 lb loaf.
Yes, this IS the butt end of the loaf, when it got done, we plowed through most of it before I realized I needed a photo for this post, so here is another picture of my sandwich with tuna salad.
1/8-1/4 t garlic powder (you decide what you like)
1/4 t parsley
1/2 – 1 small onion, chopped
Combine all ingredients in a bowl and serve with your choice of bread, toast, crackers, celery, leaf lettuce, corn chips…… the possibilites are endless 😉
This was a delicious addition to our breakfast. I hadn’t planned on adding it to the blog, but it was too tasty not to share.
Fried Apples w/ Cinnamon
8-10 c Apples, sliced and peeled
1/2 c Butter (I used organic from grass-fed)
1 c Sucanat (Evaporated Cane Juice, you can use sugar or brown sugar if don’t have this)
2 T honey (omit if you use the brown sugar)
1 T Cinnamon
Melt butter on low in a large skillet. Add the rest of the ingredients, mix well, cover and cook on low until desired tenderness. I cooked mine on super low for about an hour, stirring occasionally.
ooo-la-la!!!! Crockpot, oh how I love thee! This recipe is a winner, winner, chicken dinner!!! I put the if you use your own or fresh measurements or if you buy organic in a can measurements, I like to do fresh when I can, but let’s be real; it ain’t always happenin’!
Tex-Mex Chicken
4lg or 5sm Chicken Breasts
8 T Taco Seasoning, divided in half (or 2 packets if you don’t want to make your own)
1/2 c green chilis (8 oz can)
2 c diced tomatoes with juices (15 oz can, not drained)
2 c corn (15 oz can, drained)
2 c cooked black beans, drained (15 oz can, rinsed and drained)
2 c cooked pinto beans, drained (15 oz can, rinsed and drained)
2 c cooked kidney beans, drained (15 oz can, rinsed and drained)
Whole Wheat Tortillas (or tortillas of your choice)
Place chicken along the bottom of your crock pot, sprinkle 4 T of the Taco Seasoning over the chicken, continue layering with rest of the ingredients in the order listed, ending with sprinkling the second 4 T of Taco Seasoning over the top. Cover and let cook on low for 8-10 hours or high for 4-5 hours. Stir, shredding chicken as you do, serve with tortillas (we use whole wheat ones with this, yum). Add guacamole, sour cream etc for extra yum!