wedding Style Chilli

Serves: 24

Meat Station:

3 lbs. Lean ground turkey
6 eggs, slightly beaten
12 Tbsps. Breadcrumbs
6 Tbsps. Parmesan cheese
3  tsps. Dried Basil
3 tsps. Onion powder

Chilli Station:

2  15-ounce  Red Kidney beans
2-3 medium onions, chopped * omit if allergic
1 bell pepper, chopped
1-2 cloves of garlic, chopped
12 cups chopped spinach
2 finely chopped carrots
1/2 tsp. Oregano
1/4 tsp. Cumin
2 6-ounce cans tomato paste
1 1/2 qt. Water
2-3 Tbsps. Chilli powder
34 1/2 cup chicken broth or vegetable broth
3 cups Orzo pasta, uncooked
Salt and pepper (to taste)
6 to taste Parmesan cheese

Meatball directions:
In medium bowl combine, meat, eggs, breadcrumbs, cheese, basil, onion powder; shape into 3/4 meatballs.
In large saucepan, heat broth to boiling; stir in Spinach, Orzo pasta, Carrots & meatballs. Return to boil; reduce heat to medium. Cook at slow boil for ten minutes or until Orzo is tender. 

Chilli directions:
Add the meatball mixture into the onions, bell pepper, garlic, oregano, cumin, tomato paste, water.
Salt, pepper and chili powder; mix well. Simmer for 1 1/2 hours and add in the meatball mixture stirring occasionally. Stir in Red Kidney beans. Simmer for thirty minutes longer, adding water to desire consistency.
Serve with additional grated Parmesan cheese on top, and Enjoy!

Bobbin for cherry pie

Serves: vary
* This recipe vary according to the size of the slice you want.
Which leave the measurements up to you, but you don't want to over fill this pie.

Graham cracker pie shell (no bake shell)
Chocolate pudding (store brought)
Cherry's (drain any juices)

Directions:
 Pour some of the pudding into the bottom of the pie.
Then layer cherry's over the pudding, adding more pudding over.
And freeze until its no longer Jiggly, and serve.

Question:

 What's your best way to top a pie?  

Lemon- Ginger lozenge

”Living Better Cafe" has a very generous heart for all of my follower as well as my new comer.
Here I want everyone feeling better about themselves, as summer is one of those seasons, where everyone is feeling a little bit under the weather. This recipe here should help cure some elements, regardless of the matter. Chins up and get well soon!

Serves: vary

1/2 cup sugar
1/3 cup light corn syrup
1 cup water
2 Lemon Ginger tea bags
 Food coloring
Powder sugar

 Directions:

 Steep the herbs in 1 1/2 cups of water. To "steep" herbs is to allow them to soak in the water for some time in order for the natural flavors and oils to be released. Some suggestions for individual herbs are given below. The amounts and proportions are up to you, but follow the guidelines. Mix sugar, corn syrup and the herbal tea. Cook over low heat, stirring until sugar is dissolved and mixture boils. Continue boiling without stirring until the mixture begins to crystallize. Reduce heat, wash away crystals from the side of your pan with a damp cloth. Remove from the heat after a few minutes. Add food coloring, if desired; but not recommended from what it is made out of. Try Natural food coloring instead of the most commonly used Artificial Food Coloring.
Drop some of the mixture from the tip of a spoon onto a greased surface or into prepared hard candy molds.
Allow to harden and cool completely before removing. Roll the candies in powdered sugar and wrap in plastic wrap or waxed paper for storage. Eat one lozenge when feeling a cough coming on.

Peppermint tea Popsicles

Serves: Vary

 1/2 cup peppermint tea
 2 cups sugar
 2 cups water
 2 tea bags
 Directions:

Boil water then place 2 tea bag into water.
And allow to steep for 5-10 minutes.
 Then add sugar & stir to make sure it dissolve, pour into Popsicle mold & freeze.

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.