Tuesday, June 20, 2017

Spaghetti Taco Pie

Spaghetti Taco Pie

Sweet & Spicy Orange Chicken

Sweet & Spicy Orange Chicken

Chow Chow

This Pennsylvania Dutch recipe adds extra flavor and color to a variety of meals.  It is much healthier when stevia is used in place of sugar, called for in most recipes.  Cancer feeds on sugar, so that's a good reason to go easy or eliminate sugar from your diet.  Most recipes can be revised to be a healthier choice by substituting NuStevia.

Ingredients:
5 cups coarsely chopped green tomatoes
5 cups coarsely chopped green cabbage
1 1/2 cups finely chopped sweet onion
2 cups coarsely chopped red bell pepper
1/3 cup kosher salt or pickling salt
2 1/2 cups apple cider vinegar
Just enough NuStevia to sweeten
1 Tbs. yellow mustard seeds
2 cloves garlic, finely minced
1 tsp. celery seed
1/2 tsp. red pepper flakes, or to taste, optional

Instructions:
Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight. Drain the vegetables and rinse thoroughly. In a large stockpot bring the vinegar, sweetener, seeds, and spices to a boil. Reduce heat to medium-low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 more minutes. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.

Using a clean dampened cloth, carefully wipe the rims of the jars. Place the lids on the jars then screw on the rings tightly. Arrange the filled jars in a boiling water bath and add more water as needed, so it covers the top of the jars by one inch, and bring water to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.  Tighten lids again.  When cooled completely, wash jars and store in the pantry.

Orange Glazed Chicken

http://hopeful-things.blogspot.com/2011/12/orange-glazed-chicken.html

 by Hope Helmuth
Used by permission

How many of you like Chinese food?
I love it but every time I eat
orange or general tso's chicken
it seems so sweet and heavy.

Here is my creation of 
a healthy orange chicken.
Instead of the chicken being coated
in cornstarch you only have 1 Tbsp.
of cornstarch in the sauce.
You will walk away feeling
light as a feather.
No heavy gut feelings here.


 Saute chicken breast pieces in butter. Then add onion slices
and saute until partly soft. Add sauce ingredients and
simmer until thickened.


Taaa daaaa.... light, delicious, orange chicken.


Pair with cooked potatoes and salad.


Orange Glazed Chicken

3 large chicken breast, cut into pieces
3 Tbsp. butter
salt and pepper
1 small onion, sliced

3/4 cup orange juice
1 Tbsp. cornstarch
1 tsp. fresh orange peel
2 Tbsp. vinegar
3 Tbsp. honey
2 Tbsp. soy sauce

Cut chicken into pieces. Melt butter in skillet and add chicken.
Sprinkle with salt and pepper. Fry uncovered on low heat until done.
Add onions and saute until partly soft. Whisk together orange juice
and cornstarch. Pour into skillet and mix in orange peel, vinegar, 
soy sauce and honey. Simmer until thickened.

p.s. I really enjoyed this tonight. 
I guess I was hungry for orange chicken.

Blessings,
Hope

Sunday, May 21, 2017

Banana Almond Butter Pancakes (High Protein & Gluten Free)

A quick, easy, and healthy pancake!
Even a child can make these.  My nine-year-old grandson mixed up a large batch for his family last week.  It keeps in the refrigerator in a sealed container.
 
Yield: 4 pancakes

Ingredients:
1 ripe banana
1 egg
1/3 cup almond butter
salt to taste

Instructions:

Blend in a blender or Nutra Bullet.
If the batter is too thin, add 1/4 to 1/3 cup gluten free flour.  Almond flour is my favorite, but any gluten free flour will work fine.

Topping Suggestions:

  1. Butter and maple syrup


2. Strawberries or blueberries mixed with a little NuStevia and orange juice --- Delicious!

3. All-Fruit Jam

Avocado Tomato Salad

In wanting a super quick, easy, and yet nutritious lunch, I combined chopped avocado and tomato, and sprinkled with a mixture of herbs in which I added garlic salt. 

No dressing was necessary!  The garlic and herb mixture gave the
avocado and tomatoes lots of flavor!  My favorite lunch lately!





The next day I had the same salad, but sprinkled a little feta cheese on top.  How simple is that?


Thursday, March 23, 2017

Flavorful Roasted Vegetables

I often use doTERRA essential oils in cooking and baking to give delicious extra flavor as well as nutrition.

When roasting vegetables, arrange various colorful veggies on a large baking sheet (peppers, onion slices, thin strips of carrots, fresh green beans, sugar peas, potatoes, sweet potatoes, etc.)  If using white potatoes or sweet potatoes, set them to one side of the pan, so you can bake them longer after removing the rest when they are tender. 


In a custard cup combine 2 Tbsp. extra virgin olive oil, a clove of minced garlic, and 4 drops of essential oils.  A little goes a long way. 

These are some oils I use:
Citrus Bliss blend - 2 drops
 (or Wild Orange, Tangerine, Lemon, Grapefruit) - 2 drops total
Basil - 1 drop (substitutes are listed below)

Black Pepper - 1 drop

Other oils to use in place of basil or in combination:

Dill - 1 drop
Marjoram - 1 drop
Cilantro - 1 drop

Spearmint - 1 drop

Toss vegetables until they are coated with this mixture and sprinkle with pink Himalayan salt.

Bake all the vegetables for 15-20 minutes in a
preheated 400 degree oven. 

Check tenderness, before removing the veggies that are done, and continue baking the potatoes and possibly the carrots for another 10 minutes or until tender.