Day 1 Breakfast: Triple Berry Medley Smoothie

What You'll Need

• ½ cup blueberries
• ½ cup raspberries
• ½ cup strawberries
• ½ banana
• ½ cup high-fiber cereal
• ½ cup low-fat plain Greek yogurt
• 1 cup 1% or skim milk
• 1 scoop whey protein powder
• ½ cup ice cubes
• Blend until smoothie is formeds, chopped

How to Make It

1. mix all ingredient

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Grilled Turkey Florentine Sandwich

What You'll Need

• one cup fresh mushrooms, sliced
• tow tablespoons butter
• one cup fresh baby spinach
• four slices peppered bacon, cooked
• four ounces turkey breast, sliced (I like to use leftover roasted turkey!)
• four slices provolone cheese
• four slices buttermilk bread
• ½ teaspoon garlic powder
• butter for spreading on bread

How to Make It

1. In a small skillet, melt 1 tablespoon butter over medium-low heat.
2. Add mushrooms and saute until tender and slightly browned, about 5 minutes.
3. Spread butter evenly on one side of each bread slice and sprinkle evenly with garlic powder.
4. Layer one slice of cheese on the unbuttered side of 2 bread slices, then add the turkey, mushrooms, spinach, and bacon, dividing ingredients evenly between both sandwiches.
5. Top each sandwich with remaining cheese slices and the bread, leaving buttered side out.
6. Melt remaining 1 tablespoon butter in a large skillet and carefully transfer sandwiches to skillet.
7. Grill sandwiches on both sides until cheese is melted, spinach is slightly wilted, and bread is toasted to golden-brown.
8. Slice sandwich in half and serve immediately.

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Mint Cookies and Cream Cheesecake Bars

What You'll Need

• one teaspoon mint extract
• ½ tsp salt
• 3 large eggs, room temperature
• green food coloring (optional)
• one pound mint oreo cookies
• four Tablespoons butter
• three (8 ounce) packages cream cheese, room temperature
• ¾ cup white sugar
• ¾ cup sour cream
• one teaspoon vanilla extract

How to Make It

1. Preheat oven to 325. Line a 9×13 pan with aluminum foil, leaving a 2 inch overhang for easy removal.
2. Spray the aluminum foil with non stick cooking spray,
3. Place 28 oreos in a food processor or grinder and pulse until they are finely ground.
4. Add the melted butter and stir until the oreos are moistened.
5. Pour the crumb mixture into the 9×13 and press firmly until the crumbs are evenly distributed.
6. Bake this for 10 minutes in oven and remove from oven and set on a cooling rack while you make the cheesecake mixture.
7. In large mixing bowl beat the cream cheese and sugar about 2 minutes until smooth.
8. Add the sour cream, vanilla, mint extract and salt and beat together for 30 seconds.
9. Scrape down the sides.
10. Add the eggs one at a time and beat well after each egg.
11. Add green food coloring to get desired shade of green.
12. Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky.
13. Stir them into the cheesecake mixture.
14. Pour the cheesecake on top of the oreo crust and spread evenly.
15. Then I took about 4 oreos and crumbled them on the very top.
16. Bake in the preheated oven for 40 minutes until the filling is set around the edges and the middle is a little wobbly.
17. Chill for at least 3 hours or overnight. Keep them stored in the refrigerator.

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Peppermint Meltaways

What You'll Need

• Peppermint Cream Cheese Frosting:
• one (8 oz) package cream cheese
• ½ cup salted butter, softened
• one cup sifted powdered sugar
• one teaspoon peppermint extract
• one cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon peppermint extract
• 1¼ cup all-purpose flour
• ½ cup cornstarch
• crushed candy canes for garnish

How to Make It

1. In a small mixing bowl combine flour and cornstarch.
2. Set aside.
3. In another small mixing bowl cream together the butter and powdered sugar.
4. Add peppermint extract.
5. Slowly add the flour and cornstarch mixture to the butter and powdered sugar mixture.
6. Combine well and refrigerate for an hour.
7. After the dough has chilled preheat oven to 350 degrees.
8. Roll the dough into 1 to 1½ inch sized balls and place them 2 inches apart on a parchment lined baking sheet.
9. Bake for 10-12 minutes in the oven until the edges start to lightly turn brown.
10. Remove from the oven and let cool completely.
11. To make the peppermint cream cheese frosting, cream together cream cheese and butter.
12. Add peppermint extract and slowly add the sifted powdered sugar.
13. Frost the cookies with the frosting and garnish with crushed peppermint candy canes.

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Slow Cooker Coconut Chicken

What You'll Need

• tow garlic cloves minced
• ⅛ teaspoon ground cloves
• 6 Tablespoon flaked coconut
• minced fresh cilantro for garnish
• four boneless skinless chicken breasts or 6 boneless skinless chicken thighs
• ½ cup light coconut milk
• tow Tablespoons brown sugar
• tow Tablespoons soy sauce

How to Make It

1. In a large bowl, combine coconut milk, brown sugar, soy sauce, minced garlic, and ground cloves.
2. Spray a slow cooker lightly with cooking spray and place the chicken in the bottom.
3. Pour the sauce on top and cover.
4. Cook for 4-5 hours or until chicken in cooked through.
5. Serve chicken with shredded coconut and ciliantro.

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Mini Toffee Chocolate Chip Cheese Balls

What You'll Need

• ½ cup semi-sweet mini chocolate chips
• ½ cup English toffee bits
• 2 cups pecans, chopped
• 8 ounces cream cheese, softened
• ¼ cup butter, softened
• ¼ cup Biscoff creamy spread
• ¼ teaspoon vanilla
• ¾ cup powdered sugar
• 2 tablespoons brown sugar

How to Make It

1. In a large mixing bowl, beat the cream cheese, butter, Biscoff, and vanilla until fluffy and well combined.
2. Add the powdered sugar and brown sugar and beat until completely mixed .
3. Stir in the chocolate chips and toffee.
4. Cover and refrigerate 1-2 hours to allow flavors to blend.
5. Shape mixture into 1½ inch - 2 inch mini cheese balls and roll in chopped pecans, completely covering the outside.
6. Store in refrigerator until ready to serve.
7. When ready, add a toothpick to each mini cheese ball and serve along with pretzels, graham crackers, or apple slices for dipping.
8. Makes about 18 mini cheese balls.

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Slow Cooker Meatball Marinara

What You'll Need

• oning
• ½ t thyme
• ½ t oregano
• ¼ t sugar
• ½ t lemon juice
• 2 pounds precooked meatballs (I used Italian meatballs)
• 3 (14.5 ounce) cans italian stewed tomatoes
• 1 (8 ounce) tomato sauce
• 4 T tomato paste
• ½ t powdered garlic
• ½ t italian seas

How to Make It

1. Place italian stewed tomatoes, tomato sauce, tomato paste, powdered garlic, italian seasoning, thyme, oregano, sugar and lemon juice in a blender.
2. Blend until the sauce is smooth and ingredients are combined.
3. In your crockpot, place meatballs on the bottom.
4. Pour the marinara sauce on top of the meatballs.
5. Cook on high for 4 hours and low for about 5-6 until meatballs are heated through.
6. Serve over some hot pasta and enjoy. :)

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Turtle Cookies

What You'll Need

• 1 c. all-purpose flour
• ⅓ c. cocoa powder
• ¼ tsp. salt
• ½ cup butter, softened
• ⅔ c. sugar
• 1 large egg, separated, plus 1 additional egg white
• 2 T. milk
• 1 tsp. vanilla extract
• 1¼ c. pecans, finely chopped

Caramel Filling

• 14 soft caramel candies
• 3 T. heavy cream
• Chocolate Drizzle (optional):
• 2 oz. semi-sweet chocolate
• 1 tsp. shortening

How to Make It

1. In a medium mixing bowl, combine flour, cocoa and salt. Set aside.
2. On high speed in a stand mixer or with a hand mixer, beat together butter and sugar for about 2 minutes until light and fluffy.
3. Add egg yolk, milk and vanilla.
4. Mix until incorporated.
5. Reduce speed to low and add flour mixture until combined.
6. Wrap dough in plastic wrap and refrigerate for an hour.
7. Whisk egg white in a bowl until frothy.
8. Roll cookie dough into one inch balls.
9. Dip the cookie balls into the egg white and roll in the chopped pecans until outside is coated.
10. Place the balls 2 inches apart on the cookie sheet.
11. With a teaspoon make a small indentation in each ball.
12. Bake at 350 degrees for about 12 minutes or until set.
13. While they are baking prepare the caramel filling.
14. Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted.
15. Once the cookies are baked, make the indentation again and using a teaspoon fill each indentation with the caramel.
16. If drizzling with chocolate, melt the chocolate and shortening in the microwave, and scoop into a ziplock bag.
17. Barely snip the corner and drizzle over the cookies.
18. Yield 24 cookies

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Baked Teriyaki Chicken

What You'll Need

• one clove garlic, minced
• 1⁄4 tsp ground ginger
• 1⁄4 tsp ground black pepper
• green onions for garnish
• four Boneless Skinless Chicken Breasts
• one tbsp corn starch
• one tbsp cold water
• 1⁄2 cup white sugar
• 1⁄2 cup soy sauce
• 1⁄4 cup cider vinegar

How to Make It

1. In a medium saucepan over medium low heat, whisk together soy sauce, cider vinegar, garlic, ginger,cold water, and cornstarch, black pepper.
2. Turn the heat to medium high until it comes to a boil and reduce heat to low.
3. Whisk until the sauce starts to thicken.
4. Line a 9x13 with aluminum foil and spray with cooking spray.
5. This helps for easier clean up.
6. Preheat oven to 425 degrees.
7. Lightly sprinkle each side of the chicken with pepper.
8. Lay the chicken in the pan and generously coat each side of the chicken breast with the teriyaki glaze.
9. Cook for about 30-35 minutes or until the chicken is no longer pink and the juices run clear.
10. Brush each side with the glaze every 10 minutes while cooking.
11. When finished, serve over rice and pour the rest of the sauce over the chicken and rice.

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Hot Cocoa Cookies

What You'll Need

• ¼ teaspoon salt
• 1¼ cups (packed) light brown sugar
• 3 eggs, at room temperature
• 1½ teaspoons pure vanilla extract
• 30 marshmallows
• 7.5 ounce semisweet chocolate bars cut into ½ inch squares for garnish
• 1 stick (1/2 cup) unsalted butter
• 12 oz semisweet chocolate bars or semisweet chocolate chips
• 1½ cups flour
• ¼ cup unsweetened cocoa powder
• 1½ teaspoons baking powder

How to Make It

1. In a medium saucepan melt the butter and chopped chocolate on medium low heat stirring frequently.
2. Once melted remove from burner and allow to cool for 15 minutes.
3. In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder.
4. Set aside.
5. In a mixer, mix together the eggs, brown sugar, and vanilla until smooth.
6. Add the cooled melted chocolate.
7. And lastly add the dry flour ingredients in two batches into the dough.
8. The dough will be almost like a thick cake batter consistency.
9. Allow to chill in the fridge for an hour so that the dough is easily shaped.
10. Once the dough is chilled, line baking sheets with parchment paper.
11. Roll the dough into 1 inch balls and place 2 inches apart on the parchment paper.
12. Flatten the tops slightly.
13. Bake at 325 degrees for about 12 minutes or until the cookie edges start to crack.
14. While they are baking, cut marshmallows in half and stick one square of chocolate onto each of the cut sides.
15. Once the cookies are done remove from the oven and stick a marshmallow chocolate side down into each cookie.
16. Put back into the oven for about 4 minutes until the marshmallows are soft.
17. Remove from the oven and transfer to cooling racks to cool.
18. Grate additional chocolate over the top for additional garnish.

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Slow Cooker Beef Carnitas Tacos

What You'll Need

• tow lbs Flank Steak
• one yellow onion, chopped
• one green bell pepper, chopped
• one red bell pepper, chopped
• one seeded jalapeno, chopped

For serving

• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

For Spice Rub

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

How to Make It

1. Mix together all spices in a small bowl.
2. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.
3. Cover the steak with the chopped onions, bell peppers and jalapeno pepper.
4. Turn heat on LOW and cook for 8 hours.
5. After 8 hours, remove meat from crock pot and shred with a fork.
6. It should be incredibly easy to shred.
7. You can either stick the shredded meat back in the pot for another hour or serve as is.
8. To serve, heat your corn tortillas in a skillet on the stove.
9. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

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Snickerdoodle Bars

What You'll Need

• 2 1/3 cups flour
• 1 1/4 tspbaking powder
• 1/2 tsp salt
• 3/4 cup butteror margarinesoftened
• 1 1/4 cups sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 tspvanilla

Glaze

• 1 cup powdered sugar
• 1 to 2 Tbsp milk
• 1/4 tsp vanilla

Cinnamon Filling

• 1 tbsp sugar
• 1 tsp cinnamon

How to Make It

1. Preheat the oven to 350 degrees.
2. Spray or grease bottom only of a 9×13 pan with cooking spray.
3. In small bowl combine flour, baking powder, and salt.
4. Set aside.
5. In large bowl, beat butter on high until creamy.
6. Beat in sugars.
7. Gradually beat in eggs and vanilla into sugar mixture until combined.
8. In low speed, beat in dry ingredients until combined.
9. Spoon half of the batter into pan and spread evenly.
10. Sprinkle the cinnamon filling mixture on top.
11. Drop the rest of the batter by teaspoons on top of the cinnamon filling mixture.
12. Bake 20-25 minutes until golden brown or until toothpick inserted comes clean.
13. Let cool for an hour.
14. Drizzle the glaze over the bars.

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Caramel Apple Cupcakes

What You'll Need

• 1/2 cup vegetable oil
• tow teaspoons pure vanilla extract
• 2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
• 1-1/2 cups chewy caramel candies
• one Tablespoon heavy cream
• 1-1/4 cups flour
• tow teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• tow eggs, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar

How to Make It

1. Preheat oven to 350o F.
2. Line a cupcake pan with baking liners.
3. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
4. Grate your apples to ensure you’ll get apple with every bite of caramel.
5. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla.
6. Stir into the flour mixture until just combined; stir in the apples.
7. Spoon the batter into the prepared pan until almost full.
8. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes.
9. Transfer to a rack to cool completely.
10. In a small, microwavable bowl, combine the caramels and cream.
11. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.

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Slow Cooker Thai Peanut Chicken

What You'll Need

• 1/3 cup soy sauce
• one tsp sugar
• one red pepper, cut into thin, long strips
• one tbsp lime juice
• one cup chopped cilantro, divided
• chopped peanuts, for garnish
• 12 oz linguine or fettuccine noodles, cooked and drained
• tow cloves garlic, minced
• 2/3 cup peanut butter
• one cup chicken broth
• one lb boneless, skinless chicken breasts, cut into 1 inch cubes
• one cup shredded zucchini

How to Make It

1. Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker.
2. Stir to combine.
3. Cook on low for 4-5 hours or on high for 2-3 hours.
4. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro.
5. Serve over noodles and garnish with remaining cilantro and peanuts.

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Chicken Caesar Salad Pizza

What You'll Need

for the toppings

• olive oil
• one Tablespoon minced garlic
• 1 1/2-2 pounds cooked, chopped chicken
• three Tablespoons pesto
• four cups shredded mozzarella cheese
• tow store-bought Caesar Salad kits with dressing
• one large tomato, sliced
• shredded parmesan cheese
• crumbled feta

For the crust

• one cup warm water
• one Tablespoon yeast
• one Tablespoon sugar
• one teaspoon salt
• tow Tablespoons olive oil
• three cups flour

How to Make It

1. To make the crust, add yeast and sugar to warm water and allow to proof for 5 minutes. While the yeast is proofing, combine the salt, olive oil, and flour in the bowl of a stand mixer with the dough hook attached. When your yeast mixture is nice and bubbly, add it to the bowl of the stand mixer, turn it on, and let it go for about 5 minutes. It should mix the dough and then start to knead it. The dough should be soft but not sticky; add more flour if necessary. Remove the dough from the bowl and form it into a nice ball. Pour a little more olive oil into the bottom of the bowl and put the dough back in, turning it once to coat with olive oil. Cover the bowl with plastic wrap, set it in a warm spot, and allow to rise for 30 minutes.
2. When the dough has risen, punch it down, remove it from the bowl, and place it on a clean, well-floured counter. At this point, I always divide the dough into 3 equal portions so that my pizzas are a manageable size. Roll each portion out to a thickness of 1/8-1/4″.

Grilling Instructions

3. With your grill set to medium heat, brush olive oil on one side of each prepared pizza crust, and place crusts oil-side-down on the grill.
4. Cook–with the cover up–until the bottom of the crust has nice grill marks on it and it is stiff enough to be flipped.
5. Brush more olive oil on the top of the crust and flip it over.
6. Sprinkle minced garlic and chicken evenly over crusts, drizzle with pesto, and top with shredded mozzarella.
7. Close cover and cook until cheese is completely melted.
8. Place cooked pizzas on a large cutting board or cookie sheet and allow to cool slightly.

Oven instructions

9. Preheat your oven to 500°F.
10. Sprinkle corn meal evenly over as many cookie sheets as you need to accommodate all of your crusts, and place crusts on cookie sheets.
11. I’m assuming that if you have a pizza stone and a pizza paddle, you know how to use them, so I’m not going to get into that methodology! Brush olive oil on the top of each crust.
12. Sprinkle minced garlic and chicken evenly over crusts, drizzle with pesto, and top with shredded mozzarella.
13. Bake until crusts are golden and cheese is melted, 5- 10 minutes.
14. Remove from oven and set aside to cool.
15. Combine lettuce and dressing from the Caesar Salad kit in a large bowl and toss to coat.
16. When pizzas are cool enough to eat without burning the roof of your mouth, divide salad evenly among your pizzas.
17. Top with tomato slices, shredded parmesan, and feta.
18. Slice and serve! Serves 4.

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Honey Lime Chicken Enchiladas

What You'll Need

• 1 small, onion, peeled and diced (use a sweet onion if you can find it)
• 3 chicken breast halves
• 1/2 c. chicken broth
• 1 Tbsp. chili powder
• 1 tsp. garlic, minced (2-3 cloves)
• salt and pepper (to taste)
• 6 tablespoons honey
• 5 tablespoons lime juice (1 large lime)
• 8-10 flour tortillas
• 1 lb. Monterey jack cheese, shredded
• 16 ounces green enchilada sauce
• 1/2 c. heavy cream

How to Make It

1. Saute onion in a little butter until it becomes transparent and soft.
2. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt and pepper.
3. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don’t want it to cook out completely).
4. Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min.
5. Drain out some of the juices (but not all of it… keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can.
6. Marinate at least 30-40 minutes..
7. longer if you can (I did about an hour).
8. While chicken is marinating spray a 9×13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom.
9. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.
10. Mix the remaining enchilada sauce with heavy cream.
11. Pour sauce on top of the enchiladas and sprinkle with cheese.
12. Bake at 350 degrees for 30 minutes until brown and crispy on top.
13. Serve hot and top with your favorite enchilada toppings.
14. If you don’t have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

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Churro Cupcakes and a Giveaway!

What You'll Need

Cake

• 1 1/2 cups flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 (1 stick) cup butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/4 cup vegetable oil
• 1/2 cup milk

Frosting

• 4 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

How to Make It

1. Preheat the oven to 350 degrees.
2. Line a muffin pan with cupcake liners; set aside.
3. In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
4. In a large bowl, cream the butter and sugar together until light and fluffy.
5. Add the eggs, one at a time, until just combined then stir in the vanilla and oil.
6. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined.
7. Add half of the milk, mixing until just combined.
8. Repeat these steps with the remaining flour mixture and milk, ending with the flour.
9. Do not over mix.
10. Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way.
11. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.
12. Allow the cupcakes to cool completely before frosting.
14. For the frosting, cream the butter and cream cheese together in a large bowl.
15. Add the sugar, one cup at a time, beating well between each addition.
16. Stir in the cinnamon until thoroughly combined.
17. Then stir in the vanilla.
18. Beat the mixture well, until light and fluffy.
19. Pipe onto cupcakes and sprinkle with a little cinnamon sugar. Enjoy!

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Skinny Slow Cooker Honey Sesame Chicken

What You'll Need

• 1 pound boneless chicken thighs (I used breasts)
• 1 cup honey
• 1/2 cup low sodium soy sauce
• 1/4 cup ketchup
• 2 Tbsp. Vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1/4 tsp red pepper flakes

cornstarch

• 1/4 tsp red pepper flakes
• sesame seeds

How to Make It

1. Insert chicken into the crockpot and sprinkle salt and pepper on each side.
2. In Medium sized bowl combine ketchup, honey, soy sauce, ketchup, vegetable oil, garlic, diced oinion, and red pepper flakes.
3. Pour over the chicken in crock pot.
4. Cook on low 3-4 hours or high for 1 1/2 to 2 hours.
5. When done, remove chicken and cut it into chucks.
6. Before returning chicken to crockpot, combine cornstarch in some water and whisk it into the crockpot to thicken it up a bit.
7. Throw the chicken back into the crockpot to re-coat with sauce.
8. Serve over rice and sprinkle with sesame seeds.

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Slow Cooker French Dip Sandwiches

What You'll Need

• 2-3 pounds Roast Beef or pork
• 2 cans beef consomme (14 1/2 ounces each)
• 6-8 Hoagie Buns

How to Make It

1. Place roast in greased slow cooker.
2. Pour Beef Consomme over the top.
3. Cook in slow cooker on low 8-11 hours and high 5-7 hours.
4. Remove roast from slow cooker and shred with two forks.
5. Reserve juices in crockpot to dip the sandwiches.
6. Serve meat on buns.

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Mini Mexican Pizzas

What You'll Need

• 3-4 Large Whole Wheat Flour tortillas or enough to cut out 12 small circles
• 1 cup cooked turkey meat
• 1/2 salsa (I used one with corn)
• 2 tsp taco seasoning
• 1/2 cup low-fat refried beans
• 1/2 cup lowfat mexican blend cheese or 2% shredded cheese
• Optional: Toppings, black olives, shredded lettuce, low fat sour cream, chopped tomatoes

How to Make It

1. Preheat oven to 425 degrees.
2. Spray 12 count muffin tim with non-stick cooking spray.
3. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
4. Press each wrap circle into the muffin tin.
5. In small bowl mix together the ground meat, salsa, taco seasoning, and refried beans.
6. Stir until well combined.
7. Scoop 1/8th cup of meat mixture in each wrap.
8. Top with shredded cheese, and olives.
9. Bake in preheated over for 12-15 minutes, or until cheese is melted.
10. Swerve with a side of salsa, low-fat sour cream, chopped tomatoes, and or shredded lettuce if desired!

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Barton Banana Bread

What You'll Need

• one C sugar
• tow Tbs shortening (I used butter flavored shortening and it turned out great!)
• one egg
• 3/4 C milk
• 3 C Flour
• 3 1/2 tsp. Baking Powder
• one tsp salt
• one C mashed Banana (About 2-3)

How to Make It

1. Heat oven to 350 degrees.
2. Grease a loaf pan.
3. 1 Full size, or 2 small.
4. Mix sugar, shortening, and egg thoroughly.
5. Stir in milk.
6. Measure flour and blend dry ingredients.
7. Stir in.
8. Blend in mashed bananas.
9. You don’t want to use a mixer for this.
10. Hand mix it and batter should be a little lumpy.
11. Pour into pan(s).
12. Bake for 60-70 minutes.
13. Check center with toothpick and it should come out clean.
15. I checked mine at 50 minutes. It needed about 55 minutes. I would check the center every 5.

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Slow Cooker Chicken Taco Chili

What You'll Need

• one package taco seasoning
• one tbsp cumin
• one tbsp chili powder
• 24 oz chicken breasts (2-3)
• chili peppers chopped (optional)
• 1/4 cup fresh cilantro
• one onion, chopped
• one 16-oz can black beans
• one 10-oz can kidney beans
• 1 8 oz can tomato sauce
• 10 oz package frozen corn kernals
• tow 14.5 oz can diced tomatoes with chilis

How to Make It

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
2. Place chicken on top and cover.
3. Cook on low for 10 hours or on high for 6 hours.
4. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
5. Top with fresh cilantro.
6. Also try it with low fat cheese and sour cream (extra points).

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Pumpkin Roll Bars

What You'll Need

• 6 tablespoons unsalted butter, melted
• 1½ cups granulated sugar
• tow teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• one teaspoon vanilla
• one teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Cream Cheese Filling
• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon vanilla
• one large egg
• tow large eggs
• one (15 oz.) can pumpkin
• ¼ cup water
• tow cups all-purpose flour

How to Make It

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
3. In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth.
4. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
5. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
6. Spread about ⅔ of the batter evenly into the prepared pan.
7. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ cup sugar, and ½ teaspoon of vanilla until smooth.
8. Spread cream cheese mixture evenly over the pumpkin batter.
9. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible.
10. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
11. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched.
12. Cool completely in pan, then cut into bars.

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Cheesy Pizza Casserole

What You'll Need

• one lb bow tie pasta
• one lb mild pork sausage
• one large onion, chopped
• tow (26 oz) jar of spaghetti sauce
• one lb cubed ham
• 1/2- 1 lb sliced pepperoni
• three (8 oz) bags shredded mozzarella cheese
• 6 Tbs grated parmesan cheese
• tow Tbs chopped garlic
• one teaspoon dried oregano

How to Make It

1. Cook pasta in water until al dente. Cook sausage, garlic, onion and oregano until juices run clear. In a lightly greased 9×13 pan, pour a small amount of sauce to lightly coat the bottom.
3. 1st Layer- 1/3 of the pasta, 1/3 of the sauce, 1 bag of mozzarella cheese, 2 Tbs parmesan cheese, and sausage and oinions.
4. 2nd layer- 1/2 of the remaining pasta, 1/2 sauce, 1 bag of mozzarella cheese, 2 Tbs parmesan cheese, and ham.
5. 3rd layer- All remaining pasta, all remaining sauce, 1 bag of mozzarella, 2 Tbs parmesan cheese, all the pepperoni completely covering the top.
7. Bake at 375 for 40 minutes. Let sit for 5 minutes before serving!

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Skinny Pumpkin Cream Cheese Bread

What You'll Need

Batter

• 1-1/2 c. pureed pumpkin
• ½ c. unsweetened applesauce
• 1 whole egg
• 3 egg whites
• 1 c. all-purpose flour
• ⅔ c. whole wheat flour
• ½ c. Stevia Cup For Cup sweetener
• ½ c. granulated sugar1 t. baking soda
• ½ t. ground cinnamon1/2 t. ground nutmeg

Cream filling

• 8 oz. reduced fat cream cheese
• ¼ c. granulated sugar
• 1 T. all-purpose flour
• 2 egg whites
• 1 t. vanilla extract

How to Make It

For the Batter

1. With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth.
2. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg.
3. Slowly mix the flour mixture into the pumpkin mixture.

For the cream cheese filling

4. Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
5. Grease 2 8x4x2″ loaf pans.
6. Divide half of the batter between the two pans.
7. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon.
8. Top with the remaining batter.
9. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean.
10. Don’t overbake or your bread will be dry on the edges.
11. Cool and remove from pans.
12. Store in the refrigerator in an airtight container.

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Pancake Squares

What You'll Need

• 3/4 cup milk
• 2 T. melted butter
• 1 Large egg
• 1 T. sugar
• 1 cup flour
• 2 t. baking powder
• 1/4 t salt

How to Make It

1. Preheat oven to 350.
2. Lightly grease a 8×8 Baking dish.
3. In a large mixing bowl, beat together milk, butter, and egg.
4. Add sugar, then gradually beat in the flour.
5. Carefully stir in the baking powder and salt.
6. Pour batter into prepared pan.
7. Bake for 20-25 minutes.
8. Serves 4-6

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Pumpkin Spice Buddies

What You'll Need

• one box (13.5 oz) Cinnamon Chex® Cereal
• 1½ cups white chocolate chips
• one cup dried unsweetened cranberries
• one cup roasted and salted pumpkin seeds
• tow teaspoon pumpkin pie spice
• ½ cup powdered sugar, divided

How to Make It

1. In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds.
2. Set aside.
3. In a double broiler or microvave carefully melt the white choocolate.
4. Add the pumpkin pie spice until fully incorporated.
5. Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds are all covered evenly.
6. Divide the powdered sugar between 2 large bags.
7. Add half of the cereal to each bag.
8. Shake until the powdered sugar fully coats the cereal.
9. Lay on a baking sheet to dry.
10. Store in airtight container.

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Cherry Pie Bars

What You'll Need

• one cup butter, softened
• tow cups sugar
• four eggs
• one tsp vanilla extract
• ¼ tsp almond extract
• three cups all-purpose flour
• one tsp salt
• one (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)
• Glaze
• one cup powdered sugar
• ½ tsp vanilla extract
• ½ tsp almond extract
• tow Tbs milk

How to Make It

1. Cream together butter and sugar.
2. Add eggs and beat well.
3. Beat in extracts.
4. In a separate bowl combine flour and salt.
5. Add to the creamed mixture.
6. Mix until combined.
7. Grease a 15x10x1 pan or 9x13, whichever one you decide to use.
8. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minutes) Spread with pie filling.
9. Drop remaining batter on top of pie filling.
10. Bake at 350 for 30-35 minutes or until toothpick comes clean.
11. Cool on wire rack.
12. Combine glaze ingredients and drizzle over the bars.

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Slow Cooker Orange Chicken

What You'll Need

• 3-4 Boneless Chicken Breasts, chopped into small pieces
• three Tablespoons Cornstarch
• tow Tablespoons vegetable oil
• one t rice wine vinegar
• tow Tablespoons Soy Sauce
• ½ teaspoon sesame oil
• ¾ cup orange marmalade
• three T brown sugar
• ½ teaspoon salt
• pinch of pepper

How to Make It

1. In a bowl mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt and pepper. Set aside.
2. In a ziplock bag, add the cornstarch and chicken.
3. Shake to coat.
4. Pour vegetable oil in the skillet and brown the sides of the covered chicken.
5. The chicken doesn't need to be fully cooked since it is going in the crockpot.
6. After the chicken is done cooking, pour the pieces into the crockpot.
7. Then cover the chicken with the sauce mixture and give the pot a stir.
8. Cook on low 4-5 hours or high 2-3 hours.

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3 Ingredient Pumpkin Chocolate Chip Cookies

What You'll Need

• one (15 oz) can of pumpkin
• one box Spice Cake Mix (powder)
• one cup chocolate chips

How to Make It

1. Preheat oven to 350°
2. Line baking sheet with parchment paper
3. Mix your pumpkin and cake mix together (unprepared, powder only) in a medium bowl until there are no more lumps.
4. Fold in the chocolate chips.
5. Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
6. Bake for 13-15 minutes, until edges start to golden.
7. Remove from oven and allow to cool 5 minutes on your baking sheet.
8. Transfer to wire rack to finish cooling.
9. Frost if desired.

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Overnight Cinnamon Apple Oatmeal

What You'll Need

• one Cup Steal Cut Oats
• four Cups Liquid (I split between almond milk and water.)
• tow Tsp Cinnamon
• one Apple (Chopped)
• 1/4 cup raisins (Optional)
• Stevia or Sugar to taste

How to Make It

1. Put Apple, cinnamon, and Raisins in the slow cooker.
2. Then add one cup of steal oats.
3. Pour the 4 cups of liquid into the slow cooker.
4. Cover and set to low to cook for 7 hours.

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Beefy Nacho Soup

What You'll Need

• one lb lean ground beef
• one package taco seasoning
• one can (10 3/4 ounce) condensed nacho cheese soup
• one can (10 oz) diced tomatoes and green chilis, undrained
• 1 1/2 cups milk
• 3/4 cup sharp cheddar cheese

How to Make It

1. In a 2 quart saucepan, cook the ground beef and drain the fat.
2. Add the remaining ingredients into the saucepan.
3. Cook for about 8 – 10 minutes until thoroughly heated through.
4. At this point I kept warm in crockpot for a few hours.
5. Serve with sharp cheddar cheese on top and crushed tortilla chips.

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