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.