Chilli Nacho Fries

Serves: 5

1 1/2 lb. Russet potatoes, peeled
1/2 + 2 Tbsp. All purpose flour
1/2 tsp. Season salt
1/2 tsp. Chili powder
1/2 tsp. Paprika
1/2 tsp. Garlic powder
1/4 c. + 1 Tbsp. Water
1 c. Ice cubes
1/2 c. + 2 Tbsp. Vegetable oil

Directions:

1.Slice potatoes into French fries, and place into ice cold water so they won't turn brown.

2. Heat oil in a large Dutch oven pot over medium-high heat. While the oil is heating, sift the flour, season salt, Chili powder, garlic powder and paprika into a large bowl. Gradually stir in enough water so that the mixture can strain from the slotted spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the Dutch oven pot one at a time, so they don't clump together. Fry until golden brown and crispy. Remove and drain on a plate lined with paper towels.

Chilli~

Serves: 5

13 oz. Ground turkey
1 1/4 (15 oz.) Can chili beans, drained
7/8 (18 oz.) Can diced tomatoes
3/8 (6oz.) Can tomato paste
3/8 large onion, chopped
1 1/4 stalk celery, chopped
3/8 green bell pepper, seeded and chopped
3/8 red bell pepper, seeded and chopped
7/8 green chili pepper, seeded and chopped
1 1/4 tsp. Bacon bits
3 Tbsp + 1 tsp. Root beer
1 Tbsp. + 2 tsp. Chili powder
1 1/4 tsp. Worcestershire sauce
1 1/4 tsp. Fresh garlic, minced
1 1/4 tsp. Fresh oregano, chopped
3/4 tsp. Ground cumin
3/4 tsp. Tabasco sauce
1/2 tsp. Fresh basil, chopped
1/2 tsp. Cayenne pepper
1/2 tsp. Paprika
1/2 tsp. Granulated cane sugar
3/8 (8oz.) Shredded Cheddar cheese

Directions:

1. Heat a large soup pot over medium-high heat. Crumble the ground turkey into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile pepper, bacon bits,and root beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco sauce, basil, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After chilli has simmered for at least 2 hours serve, over fries and shredded Cheddar cheese.

ENJOY!!

Corn- cheddar- carrots muffins

(Adapted from: Corn and Zucchini muffins, from: Betty crocker's new choices cookbook © 1993)

* change if dairy/ gluten sensitive

Serves: 12

1/2 c. Cooked whole kernel corn
1 1/4 c. low fat milk* (almond, coconut, rice milk)
2 Tbsp. Vegetable oil
2 egg whites or 1 egg
1 c. All purpose flour * (Gluten- free flour)
3 tsp. Baking powder
1/2 tsp. Himalayan salt
1/2 c. Shredded carrots
1 c. Shredded cheddar cheese* (Vegan cheese)

Directions:

1. Preheat oven to 400. Spray the inside of muffin pan with non stick cooking spray.

2. Beat milk, oil and egg in a medium sized bowl. Stir in the flour, baking powder, salt. Folding in the Carrots, cheese and corn.

3. Dividing the batter up evenly between the muffin pan, and bake until golden brown or until tooth pick comes out clean.

Corn dog bites

Serves: varies

1 c. Flour
2 eggs, beaten
Sausages, cut into rounds * ( any kind of sausage)
1/4 c. Oil ( add more if needed)

Directions:

1. Heat oil up in a fry pan on a medium heat (if you have a electric stove top, place it on 7).

2. In two separate bowl's add your flour, an eggs.

3. Add the sausages into the flour then into the eggs, and back into the flour until sausage is completely coated.

4. Fry until it's golden brown on the outside.(if using vegetarian/ vegan sausages)- taste to make sure its not rubbery, if rubbery its overdone.

Announcement

Living Better Cafe has venture into a web based cook show yet another reason why to stay tuned in, and did I mention you can catch the recipes here as well.
Living Better Cafe Episode one...... vegetarian Smoked turkey sandwich with Au Jus

Salted pretzel- crunchy peanut butter ice cream

Serves: 1 quart

2 c. Heavy cream
2 c. Whole milk
1/2 c. Fine sugar
2 tsp. Vanilla bean paste
1/4 tsp. Sea salt
1/2 c. Fugde sauce
3/4 c. Crushed thin pretzels
1/3 c. Crunchy peanut butter

Directions:

1. Following your ice Cream maker manual attachment bowl in the freezer for at least 15 hours before use.

2. In a large bowl, whisk together cream, milk, sugar and vanilla bean paste. Mix well until all the sugar is dissolved.
3. Placing the mixture into your Ice Cream Maker Attachment bowl and churn for about 25 minutes or until it is soft serve consistencies.

4. While the ice cream is churning, mix together the fudge sauce, salt and crushed pretzels in a small bowl. Set aside until ice cream is churned.

5. Once ice cream is churned, place in a freezer safe container. Gently mix in pretzel mixture and peanut butter and swirl around.
Freeze the mixture for a few hours before serving. Garnish with extra Fudge sauce, pretzels and peanut butter, and sprinkles.

Ambrosia Pizza

Serves: Varies

~Pizza crust
2 3/4 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Himalayan salt
1 1/4 c. Butter
2 c. Organic granulated sugar
2 eggs
2 tsp. Vanilla extract

Directions:
1. Preheat oven to 350. In a medium sized bowl, blend together the flour, baking soda, plus salt; set aside.

2. In a large bowl, cream together the butter and 2 c. Sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Slowly stir in the dry ingredients until just blended. Roll the dough into walnut sized balls, and roll the dough in 1/4 c. Sugar. Place cookie dough onto a ungreased pizza pan and flatten to fit the pan.

3. Bake for 8 to 10 minutes in the preheated oven, til lightly browned on the edges.

* Note: any cookie dough leftover place into a freezer zip lock bag

Ambrosia
Cream cheese (to spread on the pizza crust)
9 (20oz.) Cans crushed pineapples, drain
12 (15oz.) Cans Mandarin oranges, drain
3 (16 oz.) Containers sour cream
3 (10.5 oz.) Pkg. Miniature marshmallows
2 1/4 c. Shredded coconut
Directions:
1. Blend all ingredients together into a bowl.
Cover bowl with plastic wrap and refrigerate to allow the flavors to mingle for 2 hours.
2. Spread cream cheese over cookie base, and spread ambrosia over the cream cheese.

Caribbean coconut banana pancakes

Serves: 8

1 1/4 c. All purpose flour
2 Tbsp. Sugar
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Himalayan salt
1/4 c. Shredded sweetened coconut
1 egg, beaten
1/2 c. Buttermilk
3/4 c. Coconut milk (Don't use coconut water)
1 Tbsp. Butter
2 3/4 ripe bananas, mashed

Directions:

1. Lightly blend all the dry ingredients together.

2. Adding all the wet ingredients to the beaten egg, and combine well.

3. Combine the wet and dry mixture together, and stir until incorporated. (Don't over mix, there should be still some lumps in the batter)

4. In a well heated griddle pan, and butter.

5. On medium- high heat drop rounds of pancake batter to the pan, and allow to cook until bubbles starts to pop within the center of pancakes. About 2 minutes on each side until golden brown.

Eggplant- chicken Alfredo nachos

(Inspired by: eggplant/ chicken Parmesan)

Serves: 4

4 boneless, skinless chicken breast
1 Eggplant, peeled and sliced crosswise 1/4 inch thick
1 c. Shredded mozzarella cheese
1/3 c. Shredded Parmesan cheese
1/3 c. Panko bread crumbs
1/2 onion, diced
2 clover garlic, finely chopped
2 Tbsp. Vegetable oil
2 c. Alfredo sauce
2 eggs, beaten
1/3 c. Fresh chopped tomatoes
5/8 (12oz.) Tortilla chips
1 c. Lettuces

Directions:

1. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. In a medium sized skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.

2. Once chicken is fried, Pour beaten eggs into a shallow bowl; combine panko bread crumbs in a shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat, place breaded eggplant into skillet and fry until eggplant is soft, about 15 minutes.

3. After chicken and eggplant is fried up, cut into cubes and assemble the nachos.

Italian wedding soup 2

(Inspired by: Italian wedding soup)

Serves: 5

1/2 lb. Lean ground turkey
1 egg, beaten
2 Tbsp. Dried breadcrumbs
1 Tbsp. Grated Parmesan cheese
1/2 tsp. Fresh basil, chopped
1 Tbsp. + 1 1/2 tsp. Minced onion
5 c. Chicken broth
1 c. Fresh spinach, chopped
1 c. Kidney beans
1/2 c. Shell shell pasta
1/4 c. + 2 Tbsp. Diced carrots
Shredded cheddar cheese

Directions:

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.

2. In a small dutch oven soup pot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs,Kidney bean. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with cheddar cheese sprinkled over top.

Quinoa Burger

(Adapted from: glutenfreeonashoestring.com)

Serves: 10

1 medium shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 15-ounce can red beans, drained and rinsed
1 1/2 teaspoons Himalayan salt
Juice of 1 medium Orange (about 3 tablespoons)
3 eggs, beaten
1 cup fresh bread crumbs
3/4 cup old-fashioned rolled oat
2 cups cooked quinoa, cook according to package directions
3 to 4 carrots, peeled and shredded
3 to 4 tablespoons vegetable oil, for frying

Directions:

1. Preheat oven to 300°F. On a prepared grease baking sheet, set aside.

2. In a food processor place the chopped shallot and garlic and pulse until finely minced. Add the red beans, the salt and the orange juice, and pulse until mostly smooth. Add the eggs and pulse to combine. The mixture will be a thin batter, Add the bread crumbs and rolled oats, and pulse until the mixture begins to come together. Move the mixture into a large bowl, add the quinoa and shredded carrots, and mix to combine well. Cover the bowl and place in the refrigerator until the mixture thickens and becomes firmer for about 15 minutes or more.

3. After removing the bowl from the refrigerator, uncover it, and, divide and form mixture into patties. Wet hands until moist with cool water as often as necessary to prevent the mixture from sticking to hands. Place patties on a paper towel and blot it dry.

4. Heat oil in a large, heavy Dutch oven saute pan over medium heat until the vegetable oil is good an hot. Placing as many patties that can fit into the pan without touching one another and fry until golden brown on the underside for about 3 minutes. Flip the patties and fry until golden brown on the other side yet another 2 to 3 minutes. Remove the patties to the prepared baking sheet. Repeat with the remaining patties, and using more oil as needed.

5. Transfer patties onto the prepared baking sheet and bake for about 10 minutes, or until mostly firm to the touch. Serve...

Hot out of the oven.... Osteoporosis

* Please continue to read this blog article.

Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.
Osteoporosis is a complex disorder characterized by progressive loss of bone. While we all lose bone mass as we grow older, but people with osteoporosis loses it at a much more rapid rate. As I know you all should know this by now, the bones become fragile and prone to fracture. Osteoporosis affects men and women of all races. especially older women who are past menopause are at highest risk. Medications, healthy diet and weight-bearing exercise can help prevent bone loss or strengthen already weak bones. Lack of calcium seems to be the main factor in this bone disease, as most doctors will say along with a good dose of vitamin D. While multiple studies have shown through osteoporosis patients that receiving calcium from animals milk, is least affected then receiving your adequate amount through your daily diet. While you can still receive a much healthier dose of your calcium from your fruits and veggies. Reason being why calcium from animals is not much healthier for you than from your produce, is because of all the hormones placed within the Cow's milk. As there are multiple other factors that can cause bone elasticity other than eating a well balance meal, place these as other problems as well.
As you check into your health patterns, you may stumble across these factors that you didn't even know. Which are risk factors for osteoporosis that can be modified include: less estrogen after the menopause, Anorexia nervosa and bulimia nervosa (eating disorders), Tobacco smoking, Excessive alcohol intake, Reduced calcium and vitamin D (low dietary intake or...

Everything Biscuits

(Inspired by:everything bread)

* If you have any allergies to mammal process milk

Serves: 6

2 C. All purpose flour
1 Tbsp. Baking powder
1 tsp. Himalayan salt
1 Tbsp. Granulated sugar
1/3 c. Shortening
1 c. Milk * (Almond milk, Coconut milk, Rice milk)
1 Tbsp. Dehydrated garlic
1 Tbsp. Dehydrated onion
1 Tbsp. Poppy seeds
1 Tbsp. Sesame seeds
1 Tbsp. Flax seeds

Directions:

1. Preheat oven to 425.

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in the milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 15 to 20 times. Pat the dough out to 1 inch thick. Cut biscuits with a large biscuit cutter dipped into flour. Repeat until all dough is used. Brushing off the excess flour, and placing biscuits onto a prepared ungreased baking sheet.

3. Sprinkle dehydrated onion, poppy seeds, sesame seeds, flax seeds, dehydrated garlic over biscuits.

4. Allow to bake for about 13 to 15 minutes in oven, or until the edges begin to brown.

Star moon crunch

(Inspired by: Little Debbie's Star crunch, banana moon pie)

Serves: 6

2 (12 oz.) Bags milk chocolate chips ( extra to cover the side)
1 1/2 c. Rice Krispies
1 Tbsp. Homemade marshmallow fluff

Directions:

1. In microwaveable safe bowl melt chocolate chips on medium for 2 minutes, stir half way through the heating process.

2. Add rice krispies into the chocolate mixture.

3. Mold the rice krispies into a cookie shape.

4. Refrigerate for about 30 minutes until from.

5. Remove from the refrigerator, adding 1 Tbsp. of marshmallow fluff, roll around in chocolate to cover the sides.

6. Return back to the refrigerator, for another 30 minutes until firm.

Homemade marshmallow fluff

Serves: Varies

1 c. Mini marshmallows or (10 large)
1 tsp. Corn syrup or simple syrup
1 tsp. Banana extract

Directions:

1. Melt marshmallows in a double boiler over low heat. When it become sticky add in the corn syrup, stirring constantly so the marshmallows doesn't scorch.

2. Remove any lumps transfer the while still hot, transfer from the double boiler to a mason jar while it's warm.

Citrus- mint vinaigrette dressing

Serves: 5

1/3 c. + 1 Tbsp. + 1 tsp. Olive oil
2 Tbsp. + 3/4 tsp. Apple cider vinegar
1 Tbsp. + 2 tsp. Manuka honey
1 Tbsp. + 3/4 tsp. Chopped fresh mint leaves
1 Tbsp. + 3/4 tsp. Fresh squeezed lemon juice
1 Tbsp. + 3/4 tsp. Fresh squeezed orange juice
7/8 clove garlic, minced

Directions:

1. In a bowl, blend together the olive oil, apple cider vinegar, honey,mint leaves, lemon juice, Orange juice and garlic.

2. Pour into a glass jar and shake well, then add to salad add toss.

Meatloaf patties

Serves:6

1 1/2 egg, lightly beaten
1 1/2 c. Fresh breadcrumbs
3/4 tsp. Ground cayenne pepper
1 1/2 lb. Ground lean turkey
1 1/2 lb. Ground extra lean beef
1 1/2 (8oz.) Cans tomato sauce
4 1/2 green onions, chopped
3 Tbsp + 1 tsp. Brown sugar
1Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 clove garlic, finely chopped

Directions:

1. Blend together egg,breadcrumbs, salt and cayenne pepper in a large bowl. Breaking up both ground turkey and beef into small pieces, and add to the bowl; mix well with your hands until evenly moisten shape into patties.

2. Heat up a Dutch oven skillet over medium heat. Cooking the patties in the skillet until completely browned, 2 to 3 minutes per side; remove to a plate lined with paper towels to absorbe most of the grease.

3. Returning the skillet back to medium heat. Stir in tomato sauce, green onions, brown sugar, Worcestershire sauce, and Dijon mustard, plus garlic together in the skillet. Gracefully placing the patties into the sauce; allowing the liquid to boil, reducing the heat to medium- low and simmer until the patties are very from, and cook through completely. About 10 minutes or more than serve on a hamburger bun.

Maple cinnamon breakfast bread

Serves:12

2c. All purpose flour
1 c. Granulated sugar
2 tsp. Baking powder
1/2 tsp. Baking soda
1 1/2 tsp. Ground cinnamon
1 tsp. Himalayan salt
1 c. Buttermilk
1/4 c. Vegetable oil
2 eggs
2 tsp. Vanilla extract
2 Tbsp. Sugar
4 Tbsp. Maple syrup
1 tsp. Ground cinnamon
2 tsp. Butter

Directions:

1. Preheat oven to 350. Grease one 9x 5 in. loaf pan with non stick spray.

2. Add flour,1c. Sugar, baking powder, baking soda,1 1/2 tsp. Cinnamon, salt, buttermilk, oil,eggs, maple syrup and vanilla extract into a large mixing bowl.
Beat for 3 mins. Then pour into prepared loaf pan. Run a spatula over the top to smooth the top down.

3. Blend 2 tsp. Sugar, 1 tsp. Cinnamon and butter, mixing until mixture is crumbly. Sprinkle topping over smoothed batter. Using a butter knife, cut into batter drawing in a swirling motion making a Mable effect.

4. Bake for about 50 minutes, testing with a toothpick. When inserted comes out clean. Place on cooling rack to cool before removing from pan.

Smoked Turkey Sandwich with Au Jus

Serves:6

2 c. Vegetable broth
1 tsp. Oil
3 scallions, sliced thinly
1 Large. Bell pepper, sliced thinly

Directions:
1. Cut and sauté scallions, bell pepper in a saucepan.
2. Add the broth and allow it to come to a boil.
3. Add the sliced vegetarian meat, and allow to come to a simmer for 5-7 minutes.

Hot Out of the oven......Cancer

(Adapted from: Betty Crocker's New choices cookbook ©1993)
* Please continue to read this blog article.
Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.
One of every five Americans die from Cancer.
Cancer encompasses more than 100 different diseases, But each is characterized by the uncontrolled growth and spreading of abnormal cells. While you can develop cancer at any age, you're more so likely to do so as you age. Studies show that about 35 percent of Cancers may be related to diet. Too much fat in the diet has been associated with Cancers of the breast, colon, rectum and prostate, and possibly pancreas, uterus and ovary. A high intake of alcohol has been associated with Cancers of the mouth and throat, esophagus, liver, colon, breast, head and neck. Perhaps it's time to look at what is in your our foods that could be casing such a huge number of cancer patients worldwide. Eating processed foods like junk foods, or fast food is a 99.9℅ guarantee that you consuming many numbers of toxic's. Which leads to Cancer. Conversely, a diet high in fiber may help reduce risk for Cancers of the colon and rectum.

Sesame garlic bread sticks

(Adapted from: Betty Crocker's new choices cookbook ©1993)

Serves:20

3/4 c. Warm water (105 to 115)
2 tsp. Sesame seed, toasted
1 tsp. Regular dry active yeast
1 Tbsp. to 2 tsp. Fresh garlic, minced
1/2 tsp. Himalayan salt
1 tsp. Manuka honey
1 1/2 tsp. Vegetable oil
1 1/2 to 2 c. All purpose flour

Directions:

1. Preheat oven to 400.
Spray a 13x9x2 inch cookie sheet, with nonstick cooking spray. Combine all the ingredients minus the flour into a large bowl until yeast is dissolved.
Stir in the flour, 1 c. at a time, to make the dough easier to handle.

2. Turning the dough out onto a lightly covered surface; gently roll in flour to coat.
Begin kneading about 5 minutes or until dough is smooth and elastic. Placing dough into pan; let rest for 10 minutes. Spreading the dough to edge of the pan.
Cover and allow to rise in a warm place for 35 to45 minutes or until dough doubles in size.

3. Turn dough onto a floured surface. Folding dough into lengthwise and in half.
Cut crosswise into 20 strips. Unfold and roll each strip to 12 inches long. Place onto prepared cookie sheet. Bake for 20 minutes or until golden brown.

Curried squash & pear soup

Serves:4
1/2(2lb.) Butternut squash
1 Tbsp. + 1 1/2 tsp. Unsalted butter
1/2 onion, diced
1 clove garlic, minced
1 tsp. Minced fresh ginger root
1/2 celery, dinced
1 1/2 tsp. Curry powder
1/2 Himalayan salt
2 c. Vegetable broth
1 firm ripe pears, peeled,cored, cut into 1 inch dice
1/4 c. Half and Half

Directions:
1. Preheat an oven to 375.

2. Cut butternut squash in half lengthwise; discard seeds and the membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.

3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, celery and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the vegetable broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.

4. Pour the soup into a food processor, filling the pitcher no more than halfway full. Lock down the lid of the food processor, and carefully start Pureeing in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Cherry lime twister

Serves:1

2 Tbsp. simple syrup
1 1⁄2 Tbsp.freshly squeezed lime juice
1 1/2 Tbsp. Frozen cherry juice, thawed
3⁄4 cup soda water
1. Fill a glass with crushed ice, then add the simple syrup plus lime, cherry juice as well as soda water.
Stir until completely incorporated, and enjoy!

Apple potato pancake

Serves: 5
3 potatoes, peeled & shredded
1 gala apple, peeled, cored, shredded
2 eggs
2 Tbsp. All purpose flour
Vegetable oil
1/2 tsp. Cinnamon
Directions:
1. Places shredded potatoes and apples into a clean towel, and wring out the excess liquid.
2. Blend together potato, apple, eggs, flour and cinnamon in a bowl.
3. In a large skillet pan heat oil over medium- high heat.
4. Form mixture into patties; fry until golden brown, for 2 to 4 minutes on each side.

Banana split nachos

Serves:5

(Inspired by: banana pudding, bananas split)

1/4 tsp. Ground cinnamon
1/4 c. + 1 Tbsp. Granulated sugar
1 1/2 Tbsp. Cocoa powder
10 (6-in) gf corn tortillas
1/4 c. + 1 Tbsp. Melted butter

Directions:

1. Preheat oven to 350. Blend together cinnamon, sugar, cocoa into a small bowl; set aside.

2. Brush the tortilla with melted butter on both sides. Sprinkle the tortillas with cinnamon, sugar, cocoa powder, then cut each tortilla into wedges.
Place tortillas wedges onto baking sheets in a single layer.

3. Bake the tortillas in the oven until the edges are lightly browned, 10-12 minutes.

Banana pudding


3/8 (14 oz.) Can sweetened condensed milk
1/2 c. + 2 Tbsp. Cold water
3/8 (3.4 oz.) Pkg instant vanilla pudding mix
1 1/4 bananas, sliced
3 Tbsp. + 1 tsp. Lemon juice
Chopped peanuts
Chocolate syrup
Whipped cream

Directions:

1. In a medium sized bowl, combine together condensed milk and water. Beat in pudding mix until smooth.
Refrigerate for 5 minutes.

2. Dip sliced bananas into lemon juice.

3. Spoon 1 c. Pudding mixture onto nachos, Top with bananas, chopped peanuts, chocolate syrup, whipped cream.

BON APPETITE!!!

pineapple upside down cookies

(Inspired by: pineapple upside down cake)

Serves: 30

2 c. All purpose flour
1/2 tsp. Himalayan salt
1 c. Granulated sugar
1 1/2 stick butter, softened
1 egg
2 tsp. Vanilla extract
1 c. Chopped pineapples
4 maraschino cherries

Directions:

1. Cream together butter and sugar, in a large bowl.
Add egg and vanilla extract sift flour and salt into the bowl.

2. Refrigerate for at least an hour.

3. Combine 1/4 c. Sugar and pineapple, in a saucepan.
Cook for about 12 minutes on low, til pineapples is translucent and mixture is thick add cherries and cool.

4. On a prepared cookie sheet, place a Tablespoon sized balls, then squish them placing pineapple syrup in the indent.

5. Bake for 20 to 25 minutes, or until golden brown.

Hot out of the oven.....Diabetes

* Please continue to read this blog article.

Note: Living Better is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

Diabetes also known as Diabetes mellitus seems to be an outgrowing in the general population- over nearly twenty- six million of people are diagnosed in the United States alone, as the numbers keep growing day after day. Diabetes is a devastating disease that is affected by interdependent genetic, social, economic, cultural, and historic factors. People with diabetes have abnormally high levels of blood glucose, which I know you all know. While eating to much sodium based and sugary foods can trigger Diabetes mellitus, if you have never had it. As it's an on going battle for people who have this disease, keeping it under control can be quite hard for some especially if they are on medication. While diabetes can also be manage through proper dietary requirements at least for some. People with type 2 diabetes mellitus sometimes require insulin to manage the disease, weight reduction often alleviates that need. As eating healthfully to prevent type 2 diabetes, a low fat diet featuring plenty of whole-grain cereals and breads. Plus fruits and vegetables and one that does not exceed the calorie levels needed to lose or maintain weight.

Spicy asian dressing

Serves: 5

1/2 c. + 2 Tbsp. Chopped fresh parsley
2 1/2 tsp. Lemon juice
2 1/2 tsp. Pinches ground cumin
1 1/4 c. Plain yogurt
2 1/2 tsp. Sweet chili sauce


Directions:


1. Stir together the parsley, lemon juice, cumin, yogurt plus chili sauce into a bowl.

Artichoke & Sweet pea salad

(Inspired by: pea salad)

Serves: 5

1 1/4 (6oz.) Pkg. Frozen peas
1 (6oz.) Pkg. Frozen artichoke hearts
1/2 c. + 1 Tbsp. + 2 tsp. Golden raisins
5/8 (8oz.) Pkg. Shredded Coby cheese
5/8 red onion, chopped
1/4 c. + 2 tsp. Sunflower seeds

Directions:

1. Combine all ingredients and mix well with dressing.

Plantain burgers

Serves: 5

1 3/4 plantains, peeled, chopped
1/3 c. + 1 Tbsp. + 1 tsp. Kale, chopped
3 Tbsp. + 1 tsp. Breadcrumbs
3 Tbsp. + 1 tsp. Cornmeal
3 Tbsp. + 1 tsp. Shiitake mushrooms
3 Tbsp. + 1 tsp. Raisins
3 Tbsp. + 1 tsp. Black olives
7/8 clove garlic
1 Tbsp. + 3/4 tsp. Cayenne pepper
2 1/2 tsp. Fresh oregano
2 Tbsp. + 1 1/2 tsp. Butter
Himalayan salt and fresh black pepper (to taste)

Directions:

1. Combine plantains, Kale, breadcrumbs, cornmeal, mushrooms, raisins, olives, garlic, Cayenne pepper, oregano in a food processor until batter is moldable; an mold into patties.

2. Melt butter in a skillet over medium heat fry patties until golden brown, for 6 to 8 minutes.

seafood nachos

Serves: 6


1/2 lb. Imitation crab meat, shredded
1/2 lb. Imitation lobster meat, shredded
1/2 c. Low fat sour cream
1 (4 1/2 oz.) Can chilies, diced
1 tsp. Chili powder
1/2 tsp. Ground cumin
1/4 tsp. Himalayan salt
1 c. Salsa
1 c. Shredded Cheddar cheese
1 c. Shredded mozzarella cheese
1/2 c. Black olives
2 scallions, sliced
1 (8 1/2 oz.) Bag tortilla chips

Directions:

1. Mix together crab meat, lobster, sour cream, chilies, chili powder, cumin and salt.

2. Layer chips with crab, lobsters and top with remaining ingredients.

3. Bake at 350 in baking dish for 16 minutes or until completely heated through until cheese is melted.

Vegan meatloaf

Serves: 4

1 c. Uncooked brown rice
2 Tbsp. Vegetable oil
1 onion, finely chopped
1 c. Cooked red lentils
1 c. Chopped fresh mushrooms
1 Tbsp. Vegetarian Worcestershire sauce
Himalayan salt and Cayenne pepper (to taste)
1 egg, beaten
1 Tbsp. Garlic powder
1 Tbsp. Italian seasoning
1 Tbsp. Dried parsley
1/2 c. Barbecue sauce

Directions:

1. Preheat oven to 350.

2. In a saucepan bring 2 c. water to a boil. Add rice and allow to cook, and stir.
Reduce heat, cover and allow to simmer for at least 45-50 minutes.

3. Heat oil into a small sized skillet on medium heat.
Saute onion until tender. Set off to the side.

4. In a large bowl blend together cooked rice, lentils, mushrooms, Worcestershire sauce, salt and Cayenne pepper, egg, garlic powder, Italian seasoning, parsley and onion; mix until completely blended well. Press into a prepared loaf pan; spread Barbecue sauce over loaf.

5. Bake in oven for 45 minutes.