chicken salad stuffed peppers

 Serves: 6

1 Tbsp. Oil
3/4 ounce butter
4 chicken breast fillet
1 carrot, cut into Julienne strips
2 celery sticks, cut into Julienne strips
3 spring onions, cut into Julienne strips
5 ounce spinach leaves
2 Tbsp. Pine nuts
6 bell peppers
2 cups mayonnaise or plain yogurt
 Cayenne pepper & salt (To taste)

Directions:

 Heat oil and butter in a frying pan, add the chicken and cook for 7 minutes on each side over medium heat, or until tender and well browned all over. Drain on paper towels and allow to cool. Cut into thin slices. Mix together the carrot, celery, spring onion, spinach leaves, pine nuts. Then add the mayonnaise and toss together, and stuff into peppers.

*Bonus: If your looking for an extra kick, chop up jalapeño peppers.

Cherry-Lemon twister

Serves: 4 cups = 1 liter


1 can frozen cherry juice (vary on the ounce of the can)
1 can frozen Lemonade  (vary on the ounce of the can)
3 cups seltzer water

 Directions:

Once juices are thaw out add them to the seltzer water.
And Enjoy!

Guilt free pizza

*Note: plus its gluten free/ Fat free

Serves: Vary

Pizza crust:

1 cup gluten free pizza crust mix 
1 1/4 cup beaten egg
1 cup water

Topping station:

Cream cheese 
Cheddar cheese
Mozzarella cheese
 Pineapples
 Lean chicken or soy protein
Fresh Basil
Tomato sauce
 Olive's
Bell peppers
Garlic powder
Pepper flakes
Direction:

Beat the dough until smooth and sticky. Add the remaining 1/4 cup water if you need to. The pizza dough should be moveable.

divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms. 

Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes. 

Preheat the oven to 400ºF.

When the oven is hot, place the pizza pan inside the oven on the top rack.

Bake for ten minutes till golden and the cheese is melted.

Spinach quesadillas

*Note: twist on Spinach pie

Serves: 6

 6 Tortillas (10 inch)
 Cooking spray
 6 large eggs
1 1/2 onion (finely diced)
6 garlic clove (minced)
 Freshly ground pepper
1 1/2 tsps. Salt
1 1/2 bell pepper (finely diced)
9 cups fresh spinach
6 Tbsp. Feta cheese crumbled (divided)


Directions:

In a small nonstick pan, heat the oil. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir garlic, bell pepper,

Drain the spinach mixture in a colander in the sink and let cool.

Once the spinach is cool, stir in the feta and spread the mixture on to tortillas. 

Divide mixture equally (about 1/4 cup) between each tortilla and spread over half of each tortilla.
Fold each tortilla in half to cover the filling.

Lightly spray outside of quesadillas with cooking spray. Grill 1 quesadilla at a time in sandwich until lightly browned.


Question:

What is your take on this twist?, and would you make this again?

Going Bonanza tacos

Serves: 4 

 4 Waffles
1 Tbsp. Whipped cream 
1 cup  sliced Kiwi 
 1 cup sliced Strawberries
1 cup sliced Bananas
 1 cup Raisins

 Directions:

1. Lightly toast the waffles and allow to cool.
2. Then spread whipped cream onto the waffle.
3.  Top with the fruit, and Enjoy!

Easy doughnuts

 Makes: 3 dozen

 3 cups sifted flour
 5 tsp. Baking powder
 6 cups vegetable oil (for frying)
1 1/2  cups milk
 3 Tbsp. Sugar
 2 large egg
 1 stick butter  unsalted, melted
1/2 tsp. Salt
Confectioner's sugar
 Cocoa powder

Direction:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels. 
In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

While doughnuts are still hot dust them with powder sugar or cocoa powder.

Texas style grilled cheese

Serves: vary

Cornbread

2 cups cornmeal
2 cups flour
 1/4 cups sugar *
 2 Tbsp. Baking powder
 3 eggs **
 1/3 cup oil
 Water or milk
*Omit or use stevia if needed.
**May use flax,chia egg,or favorite egg substitute instead. If using plain flax,increase liquid by 1/4 cup.

Direction:

1.Preheat oven to 350-400°. In a medium size bowl,add dry ingredients and stir until mixed thoroughly.
2.Make a well in the center of dry mix,and add egg or egg substitute + water (or milk,if using).The mixture should resemble the texture of cake batter. If it's too thick,add more water,if too watery,add 1/4 cup more of cornmeal.
3. Fill a lightly greased loaf pan 1/3 way full with batter. Bake at 350-400° F for about 30 minutes or until bread is golden brown.

Grilled cheese station:

Cornbread
Cheese (your choice)
Chipotle paste
Butter spread

Direction:

Heat skillet on medium heat. While waiting,slice bread and spread one side of each with butter. Lay butter side down on hot skillet,top with cheese and chipotle paste then another slice of bread. Flip after 3-5 minutes or until browned (cook time will decrease after the first few sandwiches). Repeat with remaining slices,cooking both sides evenly. Enjoy~

Living Better Budget Tip: You can also use leftover cornbread for this recipe as well.

Sweetie pie pockets

Serves: vary

10 Egg roll wrappers
1 Can of Pie filling (I suggest one without high fructose corn syrup,like Baker Naturals Pie Filling!)
Coconut oil,for frying
Water

Direction:

1.Heat a wok with enough oil for frying.
2. Turn wrappers so that they're in a diamond shape and fill one side with 1-2 tsp of pie filling,being careful not to overfill. Fold opposite side to cover fruit,making sure edges connect. Seal with water. Repeat with the remaining wrappers.
3. Once oil is really hot, place 4-6 pies in oil,frying 1-2 minutes or until golden brown.
4. Place on paper towel to cool. Repeat until finish. Enjoy~

The Oatmeal Trail Cookie

Makes about: 42 cookies

1 cup shortening
 1 cup sugar * omit if your diabetic
 1 cup brown sugar, firmly packed * omit if your diabetic
2 eggs * omit if allergic
 2 Tbsp. Milk * omit if allergic
 1 1/2 tsp. Pure vanilla extract
 1 1/2 cups all purpose flour
 1 tsp. Baking soda
 1/2 tsp. Salt
4 cups oatmeal
 1 cup trail mix

 Directions:

 Preheat the oven to 375 F. In a large bowl blend shortening with sugars, adding sugar gradually.
 Add eggs, milk, and vanilla; beat well. Add flour, salt and baking soda; beat well. Stir in oats and trail mix. Drop by rounded Tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake for 13- 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes. Place cookies on a wire rack to cool.

Surf and turf potato salad

 Serves: 8

5 potatoes
1 cup chopped celery
1/2 cup chopped onions
1 (6 oz.) Can lump crabmeat, drained
 1 Tbsp chipotle in adobo sauce
4 slices of cooked bacon, chopped * omit if vegan/ vegetarian
1- 1/3  cups Tartar sauce
1 12-oz bag broccoli slaw 
6 carrots, peeled & shredded
2 Tbsp. Dijon mustard

 Direction:

Cook potatoes, covered in boiling water for 10 minutes until tender;
Drain well and cool. In a large pot  combine potatoes, along with all the rest of the ingredients.
And toss well and refrigerate until cold!

Banana derby pie

(twist on banana pudding & Mud pie)

Red velvet pudding
 Serves: 8-10

3/4 cups sugar
 1/4 cups cornstarch
 1/4 cups cocoa powder
Pinch salt
 3 cups milk
1 cups whipped heavy cream
 1/4 cups sour cream
 2 tsp. Vanilla extract
2 tsp. Red food coloring

 Make the pudding:
In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.
Gradually whisk in the milk, then whisk in the heavy cream and sour cream until combined.
Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
Remove the mixture from the heat and strain it through a fine mesh sieve into a large bowl. Whisk in the vanilla and red food coloring. Allow pudding to cool 5 minutes.
Refrigerate pudding, uncovered, for at least 2 hours until cold.


Making the derby:
Serves: 8

2 Graham cracker pie shell (vary on the size)
2 3/4 bananas sliced
Crushed vanilla wafers (enough to cover two pies)

Direction:

Layer the bananas at the bottom of the pie shell.
Then pour the pudding mixture over, topping it off with crushed vanilla wafers. 

Rice Krispies mix bar

Serves: 12

3 tablespoons butter
4 cups  Miniature Marshmallows
6 cups  Rice Krispies cereal
1/2 cups mixed nuts
1/2 cups mini bagel chips
1/2 cups peanuts
1/2 cups pretzel sticks
Drizzle of chocolate syrup

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

2. Add rice krispies with the rest of the ingredients, and stir until well coated.

3. Using wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

Chick n' pasta salad

* Note:  if your a vegan/ vegetarian, this dish can still suite you. Just swipe out the ingredient, and replace it with something else.

 Serve: 4

4 pkg. Ramen
8 c. Water
2 cans chunky style chicken (vary on size) * omit if vegan/vegetarian
1-2 cans three bean salad (vary on size)

Direction:

Boil water and add noodles, and cook for 3 minutes.
Then drain water from the pasta, and toss together chicken & beans.
And serve with your favorite salad dressing.

The Island salad

* Note: depending on your store you shop at.

Serves: 4

2 cups 1 bag mixed lettuce
1 can Mixed fruit, discard the liquid (vary on size)
2 cups coconut flakes (vary on size)
1-2 dollop cottage cheese
 3/4 cups pomegranate seeds
 2 cups raisins

 Directions:

Toss together lettuce and fruit plus raisins, coconut flakes.
 Topping it off with a dollop of cottage cheese, and pomegranate seeds.

Chamomile booster

* Note: If your looking for a more healthier energy boost.
Chamomile has a lot of health benefits, while it boost's your energy.

Serves: 4 cups - 1 liter

1 cup chamomile tea
1 cup water
2 tea bags
8 tsp. Sugar * omit sugar if you have diabetes (use sugar substitute)
3 cups seltzer water

 Direction:

Make concentrated sweet tea mix using 1 cup water, 2 tea bags, 8 tsp. Sugar.
Allow to cool before adding it to the seltzer water.

Egg-a- raffic sandwich

* kids are sure to love this, if allergic to eggs find a substitute.

Serves: 4

8 slices of bread
8 eggs (fried) * omit if vegan
8 lunch box size  cranberry & raisin
 Dash of lemon pepper
1-2 Tbsp. Oil (vary on the size of your skillet)

 Directions:

Place oil into a skillet once the pan is good and hot.
Then toast your bread on both sides, after the bread is toasted.
Add more oil to your pan and begin to fry your eggs.
Once you crack the egg into the skillet, begin to add the cranberries & raisins to the eggs.
Followed by lemon pepper and cranberries & raisins on both sides.

*Note: for more wacky fun add breakfast sausage.

Bottomless pot pie

Serves: 4

Biscuit dough (store bought)
Frozen mixed veggies (ratio vary on size)
Broth (your choice)
1- 2 cans chicken or tuna * omit if vegan

Direction:

Cook all ingredients expect for biscuit dough.
Place into Ramkin's then top with biscuit dough.
And bake according to the direction  on the package.