2 medium Granny Smith apples
1 pint strawberries, diced (about 1 1/2 cups)
2 kiwi, peeled and diced
1 small orange
2 tablespoons packed brown sugar
2 tablespoons apple jelly or apricot jam
Baked Cinnamon Chips
Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef’s Knife. Place fruit in Small Batter Bowl.
Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
Spoon into serving bowl. Serve with Baked Cinnamon Chips.
Yield: 3 cups (16 servings)
1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve 1/4 cup pineapple juice
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/8 teaspoon dried garlic powder
1/8 teaspoon dried ginger
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice
Cook 1 cup Jasmine rice 2 cups low sodium chicken broth 14-16 mins in Rice Cooker.
In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.
In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
Fold in banana and almonds. Heat through.
Prepare brown rice according to package directions.
Serve over cooked brown or jasmine rice
Makes 6 servings
5 cups broccoli florets
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 cloves garlic (minced)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cans evaporated milk (fat free works great)
2 T. Flour
salt and pepper (to taste)
3 1/2 cups shredded cheese (such as cheddar/jack blend)
1 rotisserie chicken
2 1/2 cups cooked rice
Steam broccoli until slightly tender (don’t overcook!) Can use a microwavable steamer bowl for about 4 min. Drain broccoli and mix with lemon juice.
In a large skillet saute onion, garlic, celery and mushrooms in butter until softened.
Whisk flour and milk together in a small bowl. Pour milk mixture slowly over onion mixture. Cook until thickened (about 4 minutes) stirring constantly. Add salt, pepper, and cheese and continue to cook over medium heat.
Remove chicken from the bones and shred or chop. Combine broccoli, cheese sauce, chicken and rice in a 9×13 in. casserole dish. If too thick, add milk 1 T. at a time until you reach desired consistency. Top with additional cheese (optional).
Bake at 350F degrees for approx. 25 minutes or until heated through.
1 yellow cake mix (plus ingredients to make cake)
1 can sweetened condensed milk
1 can crushed pineapple
1 8oz tub cool whip
Bake cake according to box directions in 9X13 pan.
Allow cake to cool slightly and poke holes in the cake.
Pour whole can of sweetened condensed milk over cake and allow cake to absorb.
Pour whole can of crushed pineapple over cake.
Allow cake to cool completely and then add cool whip.
Refrigerate for 2-3 hours and serve.
2 pieces of boneless, skinless chicken breasts, thawed
8 oz. Cream Cheese
2 tbsp Buffalo rub (divided)
1/4 c. Frank’s Hot Sauce
1 cup Ranch Dressing
1 1/2 c. cheddar cheese (divided)
Sprinkle chicken breasts with 1 TBSP Buffalo Rub and microwave covered in the Deep Covered Baker for 10 minutes or until cooked through.
Drain some of juices and chop chicken using the salad choppers.
Add the rest of the ingredients (1 pack cream cheese, 1/4 cup Frank’s hot sauce, 1 TBSP Buffalo Seasoning, 1 cup Dressing, 3/4 cup cheddar cheese).
Cover and microwave for 2 minutes, stir, cook 2 more minutes.
Top with the rest of cheese (3/4 cup) and keep covered until melted.
Serve with crackers and celery or tortilla chips.
3 medium ripe avocados
Juice of 2 fresh limes
1 lb. ground meat of choice
1/2 of a yellow onion, diced
Homemade taco seasoning:
1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp crushed red pepper flakes
1/8 tsp dried oregano
1/4 tsp paprika
1 tsp cumin powder
1/2 tsp sea salt
1/2 tsp black pepper
Combine spices well, you will only use about half of this mix per pound of meat, or to taste
Fresh taco toppings of choice:
a touch of natural cheese (optional)
Halve avocados, brush with fresh lime juice, sprinkle with sea salt if desired.
Brown meat with the onion in a skillet over medium heat.
Once cooked through, drain well.
Add homemade taco seasoning (add a sprinkle at a time, and taste test until it’s right) and 1 Tbsp hot water.
Simmer for 1-2 minutes until flavors combine.
Scoop hot meat into avocados.
Allow each person to top their Avo-Taco as they wish.
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing
6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice
Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.