Blueberry Breakfast Cookies

COMMENTS:
These are SOOOO good! And look at all of the healthy goodness in them! Thank you, Ambitious Kitchen for sharing your recipe! (Mine is slightly adapted - I left out the walnuts and cut down on the chocolate.)

INGREDIENTS:
2 T melted coconut oil
1/4 cup sugar
1 banana, mashed
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 cup flaxseed meal
1/2 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup oats
1 T chia seeds
1/2 cup blueberries (fresh or frozen)
1/4 cup mini chocolate chips

DIRECTIONS:
Preheat the oven to 350 degrees.
Mix together coconut oil, sugar, banana, and extracts until creamy.
Next add flaxseed, almond flour, baking soda, cinnamon, and salt. A thick dough will form.
Now add the oats and chia seeds.
Finally, add the blueberries and chocolate chips.
Use a large cookie dough scoop and pack dough tightly before scooping dough onto stoneware. (The creator of this recipe used parchment paper on a baking sheet.) You may want to press down on the tops a bit before baking.
Bake for about 14 minutes until edges become slightly brown.
Allow cookies to cool for at least 15 minutes before removing from pan (or else they will fall apart).

Loaded Chicken Salad

COMMENTS:
I found this recipe on Pinterest and cut down on the mayo and sour cream. (I don't like my chicken salad runny.) Delicious! Here is my adaptation.

INGREDIENTS:
2 large cans of chicken
1/3 cup sour cream
2/3 cup mayo
6 pieces of bacon, cooked & crumbled
1 cup celery, diced
1/4 cup diced onion
1 cup cheddar cheese, shredded
salt & pepper, to taste

DIRECTIONS:
Blend together sour cream and mayonnaise. Then add chicken and remaining ingredients. Serve immediately or chilled.

Slow Cooker Teriyaki Chicken

COMMENTS:
I found this recipe (via Pinterest) from #Gimmesomeoven

INGREDIENTS:
2 lbs. boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup honey
1/2 cup soy sauce (I use Bragg's)
1/4 cup rice wine vinegar
1 teaspoon ginger
1/8 teaspoon black pepper

DIRECTIONS:
Combine all ingredients in your slow cooker, cooking 4-6 hours (depending on your appliance) until chicken shreds easily.
If you would like to add to or thicken the remaining sauce, whisk together 1/4 cup cold water with 3 tablespoons of cornstarch. Add this to the remaining sauce in a small saucepan. Allow it to boil 1-2 minutes and pour over the chicken.
We served this with rice and sprinkled the top with sesame seeds. Yum!

To freeze, just combine all ingredients in a freezer bag before cooking. When ready to serve, dump contents of bag in your slow cooker and you are good to go!

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Enchilada Tacos

COMMENTS:
Super easy freezer/crockpot meal that is great with chips, taco shells, or tortillas.

INGREDIENTS:
2 lbs. boneless, skinless chicken breast
1 (10oz) can enchilada sauce
1 can diced chilies

DIRECTIONS:
Combine above ingredients in freezer bag. On serving day, dump in crockpot. Allow to cook for 4-6 hours (depending on crockpot) and shred meat. Serve with chips, taco shells, or tortillas. Also, enchilada sour cream is great with this too:

8oz. sour cream
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Broccoli Salad

COMMENTS:
A friend made this for a cookout and I LOVED it and demanded she share the recipe with me! Here is where she got it.

SALAD INGREDIENTS:
8 cups broccoli florets (cut into bite-sized pieces)
1/2 cup red onion, finely chopped
1/2 cup sunflower seeds
1 cup crumpled bacon

DRESSING INGREDIENTS:
1/2 cup sugar
1 1/2 cups Mayo
2 Tablespoons white vinegar
salt and pepper to taste.

DIRECTIONS:
Mix salad ingredients together in large bowl.
Mix dressing ingredients together in small bowl.
Pour dressing over salad and mix well. Refrigerate until serving. You want at least a couple of hours for the flavors to soak in.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Simple Chicken

COMMENTS:
Another super simple, yet fabulous, chicken dish. This one from momdot.

INGREDIENTS:
chicken breasts
Mayonnaise (she cautioned to only use the real stuff - like Hellman's)
1/2 cup Parmesan cheese
salt and pepper to taste
1 teaspoon minced garlic

DIRECTIONS:
Coat chicken breasts in the mayo mixed with the remaining ingredients.
Bake for 45 minutes at 375*.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Spaghetti Casserole

COMMENTS:
From LoveFoodies, we enjoyed something a little different and more filling than plain spaghetti and meat sauce. Not very healthy but delicious! ;)

Ingredients
1 lb ground beef
1 jar spaghetti sauce
1 onion diced
8 ounces cream cheese
16 ounces cottage cheese
1/4 cup sour cream
3/4 stick butter
8 ounces spaghetti noodles (my favorite: GF Barilla brand)
1 bag shredded cheese
Instructions
1. Combine cottage cheese, sour cream and cream cheese.
2. Brown hamburger meat with diced onion and house seasoning. While browning the meat boil the spaghetti noodles. Once the meat is browned (drain if needed) add the spaghetti sauce and warm.
3. Put some slices of the butter along the bottom of a 13×9 pan. Put half the spaghetti noodles (once drained) on top of the pieces of butter. Put cream cheese mixture on top of the noodles and spread evenly. Top with remainder of the noodles and put some butter slices on top. Spread meat mixture over the top.
4. Bake at 350 for about 20 minutes and then top with the bag of shredded cheese and put back in the oven for 10-15 minutes until cheese is melted.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.