Arctic Garden Studio: Bake Shoppe Peanut Butter Cookies

Going to try this soon.
 


Arctic Garden Studio: Bake Shoppe Peanut Butter Cookies: I have been trying to find the perfect homemade peanut butter cookie for a couple of years now. The kind like you get from the corner bake...

Crock Pot Stuffed Bell Peppers *UPDATE*

So, I did make the Crock Pot Stuffed Bell Peppers! And they were awesome...my son really enjoyed them and I am excited because I can easily make this into a vegetarian option for the Lenten season for a Friday meal.

Anyway, here is what I did.

1 lb ground bison
1 to 2 cups quinoa, toasted and prepared according to the label
1 zucchini, medium dice (about 1/4"x1/4"x1/4")
1 yellow neck squash, medium dice
1 shallot, brunoised (small dice or 1/8" cubed)
2 tablespoons minced garlic
1 cup or so of a dry white wine to deglaze your pan
3 to 4 medium bell peppers, tops removed, seeded and cored...try to get as much of the white pith out as possible since this is bitter
1 box of Pomi Chopped Tomatoes
1 Carton of Chicken Stock (once I get back into a groove, I intend on making my own stock but I have these in the kitchen and need to use them up!)
Kosher salt 
Fresh ground black pepper
Your favorite cheese, shredded, I used left over mozzarella and Parmesan from our 8 year old sleep over pizza party
Fresh parsley, minced

Brown your bison (or beef) with a pinch of salt, drain if needed, add in the shallots and be sure to add some more salt (build your flavor layers as you go, seasoning with each new layer).

Once the scallions become translucent, add in the garlic.

 

 Now add your zucchini, squash, and some more salt.

Deglaze your pan with the wine, simmering until the alcohol smell has cooked off. Season with more salt and pepper if needed.

If you are ready to stuff peppers at this point (I did mine the night before), combine with cooked quinoa (toast it until it smells nutty in a skillet, then add your water to cook it. I did it all in one non-stick pan.)

Now add your cheese if you want it cheesy.

Salt the bell peppers, stuff them, and then place them into the crock pot.

Cover with tomatoes and pour in the chicken stock. If you want a veg alternative, omit the bison and use vegetable stock.

I hit it with just a pinch more salt to make sure my flavors sung. Then, I turned the crock pot on to low and cooked for 8 hours or you could do high for 4 to 6 hours.

I made a quick sauce (reduction) using the chicken broth and tomatoes that had cooked down to serve with the peppers.

 And for my left over use, I baked a spaghetti squash, scraped it out and used the bell pepper stuffing I had left over as my "sauce." Yum!

Two main courses I plan on trying, with my own twist...

Slow-Cooker Sausage and Kale Stew With Olive Oil Mashed Potatoes

Serves 6| Hands-On Time: 15m| Total Time: 8hr 30m

 

Ingredients

• 1 pound sweet Italian sausage links, casings removed and broken into pieces
• 1 large onion, chopped
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 large russet potatoes (about 1 pound)
• 1 small bunch kale, stems discarded and leaves torn (about 7 cups)
• 1/2 cup milk
• 1/2 cup olive oil, plus more for serving

Directions

1. Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid and top with the kale.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash.
3. Serve the stew topped with the mashed potatoes. Drizzle with more olive oil, if desired.

By Nora Singley , November, 2013

Isagenix Pancakes

Low-Cal Entree Recipe:

Protein pancakes

• 6 egg whites beaten until fluffy
• 1/2 cup uncooked old fashioned oats
• 1/2 cup of fat free cottage cheese
• 1/2 scoop IsaLean Vanilla
• 1/2 scoop IsaPro
• ¼ cup IsaCrunch
• ¼ cup wheat germ
• 1 teaspoon baking powder
• 1 tablespoon coconut oil
• ½ tsp cinnamon
• Optional ingredients – 4 IsaDelight Plus chopped, ½ cup blueberries or 1 scoop IsaFruits

Directions

Place all ingredients into blender except egg whites. Pulse until mixture is uniform. Pour into bowl and fold in egg whites. Heat griddle, cook and serve.
Makes 6 pancakes

Per 2 pancakes - Calories: 275, Fat 14 g, Carbs 25 g, Protein 25 g

Tomato Basil Pasta! - No Straining, just Stirring via David Hahn on FB

Here's a dish that will Blow your MIND... Tomato Basil Pasta! - No Straining, just Stirring (Please click on pic then click SHARE so recipe saves to your timeline. You can refer back to it later!) Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients 12 ounces pasta (I used Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. Enjoy A Healthier Happier YOU!