Recipes for January 12, 2018.
This week's List:
Green Kale FL
Green Bell Peppers
Carrots  
Bi-color corn  FL  (Large baskets)
Cilantro FL
Roma Tomatoes
Fancy Tangerines
Apples Granny Smith
Lemons Fancy ( Jumbo baskets)


Baked Eggs with Kale, Mushrooms and Tomato Recipe
http://www.safeeggs.com/recipes/baked-eggs-with-kale-mushrooms-and-tomato-recipe
Recipe by Laura Bashar of Family Spice         Servings: 2  Active time: 5 minutes
Total time: 15 minutes
Ingredients:
   1 Tbsp extra-virgin olive oil
   1/8 tsp turmeric
   1/4 c onions, chopped
   2 mushrooms
   1 c kale, finely chopped
   1 Roma tomato, sliced
   2 Davidson's Safest Choice® pasteurized egg(s)
   1/8 tsp salt
   1/8 tsp black pepper, ground
   1/2 tsp hot sauce, (optional)

Preparation:
   Preheat oven to 350°F.
   Heat a small cast iron skillet over medium high heat and add the extra-virgin olive oil
   When oil is hot, sauté turmeric, onions, and mushrooms.
   When vegetables have softened, about 5 minutes, stir in kale and Roma tomato.
   Open up two small circles in the vegetables and drop in eggs.
   Remove skillet from heat and place in the hot oven. Cook until desired doneness, 8-10 minutes for slightly
undercooked eggs.
   Season eggs with salt, ground pepper and hot sauce (optional).

Notes
Serving Suggestions: Serve alone or with bread.
Variations: Other great vegetables to use: spinach, bell peppers and potatoes.





https://www.yummly.com/#recipe/Grandmas-Goulash-1031328
Grandma’s Goulash
Grandma’s Goulash is a bowl full of lovin’ and comfort food at its best! So when you make this, grab the family,
pull up a chair and start adding to that book of memories that will carry on and last a life time.
Ingredients
   1 Pound - Ground Beef – I use ground sirloin
   1 Medium – Onion – chopped
   1 – Green Bell Pepper – chopped
   1 Can – Stewed Tomatoes
   1 Can – Diced Tomatoes
   1 Tsp – Garlic Powder*
   1 Tsp – Ground Black Pepper*
   1 Tsp – Sea Salt*
   1 Box – Quinoa Pasta

Instructions
   Cook pasta according to directions on the box. **
   Drain and put back into pot.
   Saute’ ground beef, chopped onions, and bell peppers in large skillet on medium until      ground beef is brown
and crumbly.
   Drain grease from hamburger mixture and add to pot of drained pasta.
   Add fresh or canned tomatoes and cook on low until heated through.
   Add a side salad of fresh greens and a slice of garlic bread and you’re ready to eat.
Notes
*You can adjust these amounts according to taste. **Secret – put a tsp of garlic powder in the pasta water while
it cooks!

















Bean Soup with Kale
http://allrecipes.com/recipe/78023/bean-soup-with-kale/
8 servings 182 cals
Ingredients:
   1 tablespoon olive oil or canola oil
   8 large garlic cloves, crushed or minced
   1 medium yellow onion, chopped
   4 cups chopped raw kale
   4 cups low-fat, low-sodium chicken or vegetable broth
   2 (15 ounce) cans white beans, such as cannellini or navy, undrained
   4 plum or Roma tomatoes, chopped
   2 teaspoons dried Italian herb seasoning
   Salt and pepper to taste

Instructions:
   In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add
3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender
or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes.
Ladle into bowls; sprinkle with chopped parsley.


















Healthy Creamy Mexican Kale Salad
http://ifoodreal.com/mexican-kale-salad/
Ingredients
   Salad:
   4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
   14 oz can black beans, drained and rinsed (I used my cooked beans)
   1 cup corn (thaw if using frozen)
   2 large bell peppers (any colour), finely chopped
   1 + 1/2 large avocado, finely chopped
   1 large tomato, finely chopped
   1/2 cup red onion, finely chopped
   1/2 cup cilantro, finely chopped
   1 tbsp jalapeño peppers, seeded & minced
   Dressing:
   1/2 large avocado
   1/2 cup warm water
   1/2 lime, juice of
   1 tsp cumin
   3/4 tsp salt
   1/2 tsp black pepper

Directions
   Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing
ingredients until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance
and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it's not noticeable.
   Storage Instructions: Refrigerate tossed or separately for up to 24 hours.






Black Bean and Corn Salad II    Prep    25 m    Ready In:    25 m
http://allrecipes.com/recipe/13933/black-bean-and-corn-salad-ii/
Ingredients:
  1/3 cup fresh lime juice
   1/2 cup olive oil
    1 clove garlic, minced    
   1 teaspoon salt    
   1/8 teaspoon ground cayenne pepper
   2 (15 ounce) cans black beans, rinsed and drained
   1 1/2 cups fresh/frozen corn kernels
   1 avocado - peeled, pitted and diced
   1 green or red bell pepper, chopped
   2 tomatoes, chopped
   6 green onions, thinly sliced
   1/2 cup chopped fresh cilantro (optional)
Instructions:    
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients
are well mixed.
   In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime
dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.



Chicken Fajita Stuffed Peppers
https://www.yummly.com/#recipe/Chicken-Fajita-Stuffed-Peppers-2161138
Written by Stella on February 13, 2015 in Entree, Gluten Free, Healthy
These stuffed peppers made with spicy seasoned chicken, beans and quinoa, these bad boys are all protein and
nutrition.  You can easily sub in rice for the grain, if so desired.  Love the way they turned out.
Ingredients:
   5 or 6 bell peppers, washed
   1.5 tbs olive oil
   1 onion, diced
   3 cloves garlic, minced
   3 chicken breasts
   1 tbs chili powder
   1/2 tsp ground cumin
   1 tsp garlic powder
   1/2 tsp paprika
   18 oz jar diced tomatoes
   2/3 cup uncooked quinoa
   1.5 cups chicken broth
   1 (15 oz.) can pinto beans
   shredded maxi blend cheese

Directions:
Slice your bell peppers in half, lengthwise.  Remove stems and seeds.
Slice your chicken breasts into small pieces.
Preheat oven to 400 F.  Pour 1/2 cup of the chicken broth into your baking dish.
In a deep skillet or pot, heat 1.5 tbs olive oil on medium high.  Cook the onion until translucent, about 3 minutes.  
Add the garlic and stir until fragrant – about 30 seconds.  Add the chicken and seasonings (including salt and
pepper to taste).  Cook chicken, stirring constantly, for about 3-4 minutes.  Add the diced tomatoes, the
remaining 1 cup chicken broth and uncooked quinoa.  Bring to a boil and then lower heat to a simmer.  Cook the
mixture, covered for about 15 minutes, stirring occasionally, until thickens.  Next, mix in the beans and allow to
cook for a few more minutes.  Remove pot from heat and spoon the mixture into each pepper halve, filling them
as much as you can.  Cover the baking dish with aluminum foil and bake for 30-35 minutes.  Remove from oven,
add cheese to each top and place back into oven until cheese has melted.. about 1 more minute.


Quinoa Taco Lettuce Wraps
https://www.yummly.com/#recipe/Quinoa-Taco-Lettuce-Wraps-2151591
Black Bean and Quinoa Taco Lettuce Wraps


Also, if you want to add a little extra protein like shrimp, grilled fish, chicken, etc., do so!
Things I used in this recipe: quinoa, coconut oil, organic taco seasoning, ceramic pan
By: McKel Hill
The Recipe Serves 6
Ingredients:
       1 cup quinoa, cooked
       2 tablespoons coconut oil
       3 cloves garlic, minced
       1/2 red onion, thinly sliced
       Pinch of sea salt and black pepper, adjust to taste
       1, 15 ounce can black beans
       1 cup organic sweet corn (if frozen, then thaw)
       1 cup thinly sliced bell peppers (if frozen, then thaw)
       1/3 cup fresh chopped cilantro
       2 tablespoons taco seasoning
       Juice of 1 lime
       Juice of 1 lemon
       1 head of Butter Leaf lettuce
       Garnish options: fresh cilantro, sliced jalapeno, diced tomato, avocado
Directions:
       Cook quinoa to package directions.
       Meanwhile, in a skillet, add coconut oil, sea salt, black pepper, onions, and garlic and cook for 8 minutes or
until fragrant. Add in cooked quinoa, rinsed beans, corn, and peppers until warm. Stir in taco seasoning, juice of
lime, and lemon. Adjust seasonings to taste.
       Next, take one washed and dry butter leaf and dollop the quinoa mixture in the center, fill with optional
garnishes and wrap edges of the butter leaf onto itself as a handheld wrap. Enjoy immediately.
       Store leftover filling in an airtight glass container and assemble upon serving.













Glazed Carrots
http://www.foodnetwork.com/recipes/damaris-phillips/glazed-carrots-2374877

Ingredients
   5 medium carrots, peeled
   1/4 cup coconut oil
   2 teaspoons honey
   1/4 teaspoon togarashi or cayenne if desired (See Cook's Note)
   Kosher salt and freshly ground black pepper
   1/8 cup chopped parsley
Directions
Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width
of the carrots. This should create spears that have at least one flat side.

Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-
sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some
may even call it burnt. Don't worry, it'll taste great!

Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly,
until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the
chopped parsley. (This will add a fresh flavor and it looks really pretty.)
Serve right away to your impressed and amazed friends!
Cook's Note:
Togarashi is a chile pepper spice blend available in specialty markets and some supermarkets.

 

















Creamy Slaw Recipe
https://www.tasteofhome.com/recipes/creamy-slaw


Ingredients

   3 to 4 cups shredded cabbage
   1 cup shredded carrots
   1 cup thinly sliced green pepper
   1/2 cup mayonnaise or salad dressing
   1/4 cup lemon juice
   1 to 2 tablespoons sugar
   1 tablespoon prepared mustard
   1 teaspoon celery seed
   1 teaspoon salt



Directions
In a large salad bowl, toss cabbage, carrots and green pepper. In a small bowl, combine the remaining
ingredients. Pour over the cabbage mixture and toss to coat. Chill for at least 2-3 hours. Yield: 6-8 servings.





Carrot-Apple Side Dish Recipe
https://www.tasteofhome.com/recipes/carrot-apple-side-dish

Ingredients
   1-1/2 cups diced carrots (about 6 medium)
   2 cups water
   1 tablespoon butter or margarine
   1/4 cup packed brown sugar
   1 tablespoon lemon juice
   1/8 teaspoon ground cinnamon
   1 cup diced peeled apple
   1 tablespoon cornstarch
   2 tablespoons cold water

Directions
In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon;
mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold
water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, for
2 minutes or until glazed, stirring constantly. Yield: 4 servings.




Duke's Lemon Drop Sheet Cake
http://www.countryliving.com/food-drinks/recipes/a43070/dukes-lemon-drop-sheet-cake-recipe/
Ingredients
Sheet Cake
Cooking spray
   2 1/2 c. all-purpose flour, spooned and leveled, plus more for pan
   1 tsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. Kosher salt
   1/2 c. Lemonade
   2 tbsp. lemon zest, plus more for garnish, plus 1/2 cup lemon juice
   1 1/4 c. granulated sugar
   3 large eggs
   2 tsp. pure vanilla extract
   3/4 c. Duke’s mayonnaise
   Lemon Cream Cheese Frosting
   Crushed lemon drop candies, for garnish

Lemon Cream Cheese Frosting

   6 oz. cream cheese, at room temperature
   1/4 c. unsalted butter, at room temperature
   3 c. confectioners’ sugar
   1 tbsp. lemon zest
   2 tbsp. lemon juice
   1/4 tsp. Kosher salt

Directions
   Preheat oven to 350°F. Lightly grease and flour a 9-by-13-inch baking pan. Whisk together flour, baking
powder, baking soda, and salt in a bowl. Combine lemonade, lemon zest, and juice in a separate bowl.
   Beat sugar, eggs, and vanilla on medium-high speed with an electric mixer until mixture is very light and ribbons
form when beater is lifted, 2 to 4 minutes. Reduce speed to low, add mayonnaise, and beat just until combined.
Beat in flour mixture and lemonade mixture alternately, beginning and ending with flour mixture, just until
incorporated. Transfer to prepared pan.
   Bake until a wooden pick inserted in center comes out clean, 32 to 35 minutes. Cool completely on a wire rack.
   Transfer to a serving platter and frost with Lemon Cream Cheese Frosting. Garnish with lemon zest and lemon
drop candies.
   Make the frosting. Beat cream cheese and butter on medium speed with an electric mixer until creamy and
smooth, 1 to 2 mins. Gradually add confectioners’ sugar, lemon zest, lemon juice, and kosher salt, beating until
light and fluffy, 1 to 2 minutes. Makes 1 3/4 cups.















Carrot Cake with Buttermilk Glaze Recipe
https://www.tasteofhome.com/recipes/carrot-cake-with-buttermilk-glaze
Ingredients
   CAKE:
   2 cups all-purpose flour
   2 teaspoons baking soda
   2 teaspoons cinnamon
   1/2 teaspoon salt
   3 eggs
   2 cups sugar
   3/4 cup vegetable oil
   3/4 cup buttermilk
   2 teaspoons vanilla
   1 can (8-1/4 ounces) crushed pineapple, well-drained
   2 cups very finely grated carrots
   1 cup chopped walnuts
   1 cup flaked coconut
   BUTTERMILK GLAZE:
   1 cup sugar
   1/2 cup buttermilk
   1/2 cup butter
   1 tablespoons white corn syrup
   1/2 teaspoon baking soda
   1 teaspoon vanilla

Directions
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil,
buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter into lightly
greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 55-60 minutes, until cake tests done when
wooden pick is inserted in center. For frosting, combine all ingredients except vanilla in saucepan; bring to boil.
Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with wooden pick or fork; pour
glaze over top while cake is still hot. Serve warm or store in refrigerator. Yield: 16-20 servings.












Chocolate Dipped Tangerines or Clementines
https://www.howsweeteats.com/2011/01/chocolate-dipped-clementines/
Yield: serves a crowd for snacking
Total Time: 20 minutes
Ingredients:
•        6 tangerines or clementines, peeled and segmented (I also pulled off most pith)
•        1 3.5-ounce chocolate bar (I used Lindt 70% cocoa)
•        coarse sea salt
•        chopped nuts if desired
Directions:
Place the tangerine or clementine slices on a parchment paper lined baking sheet. Melt chocolate in either the
microwave or a double boiler – if microwaving, do it on 50% power for 30 seconds, stirring after, until melted. Dip
half the tangerine or clementine in the chocolate then sprinkle with sea salt or nuts. Continue with remaining slices.
Refrigerate for 10 minutes before serving. They stay great in the fridge!


Bonus Recipes:

Cheers!
 
Apple-Lemon-Ginger Juice
https://www.chowhound.com/recipes/healthy-juice-apple-lemon-ginger-31229
Ingredients (4)
   1 Fuji apple, preferably unwaxed
   1 Granny Smith apple, preferably unwaxed
   1 lemon, peeled (including the white pith)
   1 (1/2-inch) piece fresh ginger, peele
Instructions
   1Scrub the apples and halve them (no need to peel or core).
   2Juice them along with the lemon and ginger. Serve immediately.


  Vicki's Tangerine Martini
    
Ingredients:
   ice
   3 fluid ounces freshly squeezed tangerine juice
   1 1/2 fluid ounces vodka
   1 teaspoon orange-flavored liqueur (such as Cointreau®)
   Add all ingredients to list

Directions
   Prep    10 m
   Ready In    10 m

   Place ice in a martini shaker and pour tangerine juice, vodka, and orange liqueur over ice. Cover, shake
vigorously, and pour into a martini glass.

Recipes for January 12, 2018.
This week's List:
Green Kale FL
Green Bell Peppers
Carrots  
Bi-color corn  FL  (Large baskets)
Cilantro FL
Roma Tomatoes
Fancy Tangerines
Apples Granny Smith
Lemons Fancy ( Jumbo baskets)


Baked Eggs with Kale, Mushrooms and Tomato Recipe
http://www.safeeggs.com/recipes/baked-eggs-with-kale-mushrooms-and-tomato-recipe
Recipe by Laura Bashar of Family Spice         Servings: 2  Active time: 5 minutes
Total time: 15 minutes
Ingredients:
   1 Tbsp extra-virgin olive oil
   1/8 tsp turmeric
   1/4 c onions, chopped
   2 mushrooms
   1 c kale, finely chopped
   1 Roma tomato, sliced
   2 Davidson's Safest Choice® pasteurized egg(s)
   1/8 tsp salt
   1/8 tsp black pepper, ground
   1/2 tsp hot sauce, (optional)

Preparation:
   Preheat oven to 350°F.
   Heat a small cast iron skillet over medium high heat and add the extra-virgin olive oil
   When oil is hot, sauté turmeric, onions, and mushrooms.
   When vegetables have softened, about 5 minutes, stir in kale and Roma tomato.
   Open up two small circles in the vegetables and drop in eggs.
   Remove skillet from heat and place in the hot oven. Cook until desired doneness, 8-10 minutes for slightly
undercooked eggs.
   Season eggs with salt, ground pepper and hot sauce (optional).

Notes
Serving Suggestions: Serve alone or with bread.
Variations: Other great vegetables to use: spinach, bell peppers and potatoes.





https://www.yummly.com/#recipe/Grandmas-Goulash-1031328
Grandma’s Goulash
Grandma’s Goulash is a bowl full of lovin’ and comfort food at its best! So when you make this, grab the family,
pull up a chair and start adding to that book of memories that will carry on and last a life time.
Ingredients
   1 Pound - Ground Beef – I use ground sirloin
   1 Medium – Onion – chopped
   1 – Green Bell Pepper – chopped
   1 Can – Stewed Tomatoes
   1 Can – Diced Tomatoes
   1 Tsp – Garlic Powder*
   1 Tsp – Ground Black Pepper*
   1 Tsp – Sea Salt*
   1 Box – Quinoa Pasta

Instructions
   Cook pasta according to directions on the box. **
   Drain and put back into pot.
   Saute’ ground beef, chopped onions, and bell peppers in large skillet on medium until      ground beef is brown
and crumbly.
   Drain grease from hamburger mixture and add to pot of drained pasta.
   Add fresh or canned tomatoes and cook on low until heated through.
   Add a side salad of fresh greens and a slice of garlic bread and you’re ready to eat.
Notes
*You can adjust these amounts according to taste. **Secret – put a tsp of garlic powder in the pasta water while
it cooks!

















Bean Soup with Kale
http://allrecipes.com/recipe/78023/bean-soup-with-kale/
8 servings 182 cals
Ingredients:
   1 tablespoon olive oil or canola oil
   8 large garlic cloves, crushed or minced
   1 medium yellow onion, chopped
   4 cups chopped raw kale
   4 cups low-fat, low-sodium chicken or vegetable broth
   2 (15 ounce) cans white beans, such as cannellini or navy, undrained
   4 plum or Roma tomatoes, chopped
   2 teaspoons dried Italian herb seasoning
   Salt and pepper to taste

Instructions:
   In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add
3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender
or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes.
Ladle into bowls; sprinkle with chopped parsley.


















Healthy Creamy Mexican Kale Salad
http://ifoodreal.com/mexican-kale-salad/
Ingredients
   Salad:
   4 cups baby or full-grown kale (stalks removed & coarsely chopped), packed
   14 oz can black beans, drained and rinsed (I used my cooked beans)
   1 cup corn (thaw if using frozen)
   2 large bell peppers (any colour), finely chopped
   1 + 1/2 large avocado, finely chopped
   1 large tomato, finely chopped
   1/2 cup red onion, finely chopped
   1/2 cup cilantro, finely chopped
   1 tbsp jalapeño peppers, seeded & minced
   Dressing:
   1/2 large avocado
   1/2 cup warm water
   1/2 lime, juice of
   1 tsp cumin
   3/4 tsp salt
   1/2 tsp black pepper

Directions
   Add Salad ingredients to a large bowl. In a food processor, blender or Magic Bullet, process Dressing
ingredients until smooth. Pour over salad, toss and serve. P.S. You could prepare Salad and Dressing in advance
and combine before serving. The Dressing does get brown a bit but once mixed with the Salad, it's not noticeable.
   Storage Instructions: Refrigerate tossed or separately for up to 24 hours.






Black Bean and Corn Salad II    Prep    25 m    Ready In:    25 m
http://allrecipes.com/recipe/13933/black-bean-and-corn-salad-ii/
Ingredients:
  1/3 cup fresh lime juice
   1/2 cup olive oil
    1 clove garlic, minced    
   1 teaspoon salt    
   1/8 teaspoon ground cayenne pepper
   2 (15 ounce) cans black beans, rinsed and drained
   1 1/2 cups fresh/frozen corn kernels
   1 avocado - peeled, pitted and diced
   1 green or red bell pepper, chopped
   2 tomatoes, chopped
   6 green onions, thinly sliced
   1/2 cup chopped fresh cilantro (optional)
Instructions:    
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients
are well mixed.
   In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime
dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.



Chicken Fajita Stuffed Peppers
https://www.yummly.com/#recipe/Chicken-Fajita-Stuffed-Peppers-2161138
Written by Stella on February 13, 2015 in Entree, Gluten Free, Healthy
These stuffed peppers made with spicy seasoned chicken, beans and quinoa, these bad boys are all protein and
nutrition.  You can easily sub in rice for the grain, if so desired.  Love the way they turned out.
Ingredients:
   5 or 6 bell peppers, washed
   1.5 tbs olive oil
   1 onion, diced
   3 cloves garlic, minced
   3 chicken breasts
   1 tbs chili powder
   1/2 tsp ground cumin
   1 tsp garlic powder
   1/2 tsp paprika
   18 oz jar diced tomatoes
   2/3 cup uncooked quinoa
   1.5 cups chicken broth
   1 (15 oz.) can pinto beans
   shredded maxi blend cheese

Directions:
Slice your bell peppers in half, lengthwise.  Remove stems and seeds.
Slice your chicken breasts into small pieces.
Preheat oven to 400 F.  Pour 1/2 cup of the chicken broth into your baking dish.
In a deep skillet or pot, heat 1.5 tbs olive oil on medium high.  Cook the onion until translucent, about 3 minutes.  
Add the garlic and stir until fragrant – about 30 seconds.  Add the chicken and seasonings (including salt and
pepper to taste).  Cook chicken, stirring constantly, for about 3-4 minutes.  Add the diced tomatoes, the
remaining 1 cup chicken broth and uncooked quinoa.  Bring to a boil and then lower heat to a simmer.  Cook the
mixture, covered for about 15 minutes, stirring occasionally, until thickens.  Next, mix in the beans and allow to
cook for a few more minutes.  Remove pot from heat and spoon the mixture into each pepper halve, filling them
as much as you can.  Cover the baking dish with aluminum foil and bake for 30-35 minutes.  Remove from oven,
add cheese to each top and place back into oven until cheese has melted.. about 1 more minute.


Quinoa Taco Lettuce Wraps
https://www.yummly.com/#recipe/Quinoa-Taco-Lettuce-Wraps-2151591
Black Bean and Quinoa Taco Lettuce Wraps


Also, if you want to add a little extra protein like shrimp, grilled fish, chicken, etc., do so!
Things I used in this recipe: quinoa, coconut oil, organic taco seasoning, ceramic pan
By: McKel Hill
The Recipe Serves 6
Ingredients:
       1 cup quinoa, cooked
       2 tablespoons coconut oil
       3 cloves garlic, minced
       1/2 red onion, thinly sliced
       Pinch of sea salt and black pepper, adjust to taste
       1, 15 ounce can black beans
       1 cup organic sweet corn (if frozen, then thaw)
       1 cup thinly sliced bell peppers (if frozen, then thaw)
       1/3 cup fresh chopped cilantro
       2 tablespoons taco seasoning
       Juice of 1 lime
       Juice of 1 lemon
       1 head of Butter Leaf lettuce
       Garnish options: fresh cilantro, sliced jalapeno, diced tomato, avocado
Directions:
       Cook quinoa to package directions.
       Meanwhile, in a skillet, add coconut oil, sea salt, black pepper, onions, and garlic and cook for 8 minutes or
until fragrant. Add in cooked quinoa, rinsed beans, corn, and peppers until warm. Stir in taco seasoning, juice of
lime, and lemon. Adjust seasonings to taste.
       Next, take one washed and dry butter leaf and dollop the quinoa mixture in the center, fill with optional
garnishes and wrap edges of the butter leaf onto itself as a handheld wrap. Enjoy immediately.
       Store leftover filling in an airtight glass container and assemble upon serving.













Glazed Carrots
http://www.foodnetwork.com/recipes/damaris-phillips/glazed-carrots-2374877

Ingredients
   5 medium carrots, peeled
   1/4 cup coconut oil
   2 teaspoons honey
   1/4 teaspoon togarashi or cayenne if desired (See Cook's Note)
   Kosher salt and freshly ground black pepper
   1/8 cup chopped parsley
Directions
Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width
of the carrots. This should create spears that have at least one flat side.

Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-
sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some
may even call it burnt. Don't worry, it'll taste great!

Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly,
until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the
chopped parsley. (This will add a fresh flavor and it looks really pretty.)
Serve right away to your impressed and amazed friends!
Cook's Note:
Togarashi is a chile pepper spice blend available in specialty markets and some supermarkets.

 

















Creamy Slaw Recipe
https://www.tasteofhome.com/recipes/creamy-slaw


Ingredients

   3 to 4 cups shredded cabbage
   1 cup shredded carrots
   1 cup thinly sliced green pepper
   1/2 cup mayonnaise or salad dressing
   1/4 cup lemon juice
   1 to 2 tablespoons sugar
   1 tablespoon prepared mustard
   1 teaspoon celery seed
   1 teaspoon salt



Directions
In a large salad bowl, toss cabbage, carrots and green pepper. In a small bowl, combine the remaining
ingredients. Pour over the cabbage mixture and toss to coat. Chill for at least 2-3 hours. Yield: 6-8 servings.





Carrot-Apple Side Dish Recipe
https://www.tasteofhome.com/recipes/carrot-apple-side-dish

Ingredients
   1-1/2 cups diced carrots (about 6 medium)
   2 cups water
   1 tablespoon butter or margarine
   1/4 cup packed brown sugar
   1 tablespoon lemon juice
   1/8 teaspoon ground cinnamon
   1 cup diced peeled apple
   1 tablespoon cornstarch
   2 tablespoons cold water

Directions
In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon;
mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold
water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, for
2 minutes or until glazed, stirring constantly. Yield: 4 servings.




Duke's Lemon Drop Sheet Cake
http://www.countryliving.com/food-drinks/recipes/a43070/dukes-lemon-drop-sheet-cake-recipe/
Ingredients
Sheet Cake
Cooking spray
   2 1/2 c. all-purpose flour, spooned and leveled, plus more for pan
   1 tsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. Kosher salt
   1/2 c. Lemonade
   2 tbsp. lemon zest, plus more for garnish, plus 1/2 cup lemon juice
   1 1/4 c. granulated sugar
   3 large eggs
   2 tsp. pure vanilla extract
   3/4 c. Duke’s mayonnaise
   Lemon Cream Cheese Frosting
   Crushed lemon drop candies, for garnish

Lemon Cream Cheese Frosting

   6 oz. cream cheese, at room temperature
   1/4 c. unsalted butter, at room temperature
   3 c. confectioners’ sugar
   1 tbsp. lemon zest
   2 tbsp. lemon juice
   1/4 tsp. Kosher salt

Directions
   Preheat oven to 350°F. Lightly grease and flour a 9-by-13-inch baking pan. Whisk together flour, baking
powder, baking soda, and salt in a bowl. Combine lemonade, lemon zest, and juice in a separate bowl.
   Beat sugar, eggs, and vanilla on medium-high speed with an electric mixer until mixture is very light and ribbons
form when beater is lifted, 2 to 4 minutes. Reduce speed to low, add mayonnaise, and beat just until combined.
Beat in flour mixture and lemonade mixture alternately, beginning and ending with flour mixture, just until
incorporated. Transfer to prepared pan.
   Bake until a wooden pick inserted in center comes out clean, 32 to 35 minutes. Cool completely on a wire rack.
   Transfer to a serving platter and frost with Lemon Cream Cheese Frosting. Garnish with lemon zest and lemon
drop candies.
   Make the frosting. Beat cream cheese and butter on medium speed with an electric mixer until creamy and
smooth, 1 to 2 mins. Gradually add confectioners’ sugar, lemon zest, lemon juice, and kosher salt, beating until
light and fluffy, 1 to 2 minutes. Makes 1 3/4 cups.















Carrot Cake with Buttermilk Glaze Recipe
https://www.tasteofhome.com/recipes/carrot-cake-with-buttermilk-glaze
Ingredients
   CAKE:
   2 cups all-purpose flour
   2 teaspoons baking soda
   2 teaspoons cinnamon
   1/2 teaspoon salt
   3 eggs
   2 cups sugar
   3/4 cup vegetable oil
   3/4 cup buttermilk
   2 teaspoons vanilla
   1 can (8-1/4 ounces) crushed pineapple, well-drained
   2 cups very finely grated carrots
   1 cup chopped walnuts
   1 cup flaked coconut
   BUTTERMILK GLAZE:
   1 cup sugar
   1/2 cup buttermilk
   1/2 cup butter
   1 tablespoons white corn syrup
   1/2 teaspoon baking soda
   1 teaspoon vanilla

Directions
Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil,
buttermilk and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts and coconut. Pour batter into lightly
greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 55-60 minutes, until cake tests done when
wooden pick is inserted in center. For frosting, combine all ingredients except vanilla in saucepan; bring to boil.
Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with wooden pick or fork; pour
glaze over top while cake is still hot. Serve warm or store in refrigerator. Yield: 16-20 servings.












Chocolate Dipped Tangerines or Clementines
https://www.howsweeteats.com/2011/01/chocolate-dipped-clementines/
Yield: serves a crowd for snacking
Total Time: 20 minutes
Ingredients:
•        6 tangerines or clementines, peeled and segmented (I also pulled off most pith)
•        1 3.5-ounce chocolate bar (I used Lindt 70% cocoa)
•        coarse sea salt
•        chopped nuts if desired
Directions:
Place the tangerine or clementine slices on a parchment paper lined baking sheet. Melt chocolate in either the
microwave or a double boiler – if microwaving, do it on 50% power for 30 seconds, stirring after, until melted. Dip
half the tangerine or clementine in the chocolate then sprinkle with sea salt or nuts. Continue with remaining slices.
Refrigerate for 10 minutes before serving. They stay great in the fridge!


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