1 Cup of frozen berries (Blueberries, mixed berries, raspberries) If doing strawberries, I would do freezer jam.
3/4 C Sugar
Multiply by however many cups of berries you do. ie: 3 lb bag of berries, 6 cups of sugar.
Put in a big pot. You can add a little bit of water (1/2 c for a big pot) so that it doesn’t burn. The berries will cook down
Start on low and stir often while you cook until it’s kind of liquidy and mixed together. Then increase heat to med/high and cook until thickened (about an hour?). Pour in jars while it’s still kind of runny – before it gets too thick and gel like. It will be a little thicker than the consistency in the pan.
Get jam jars at Target, Dans, anywhere really.
Fill jars and then set lid on top. It will seal naturally because of the heat.
You can reuse
1/3 C and 1 Tbs Flour
2 tsp Dry Minced Garlic
2 tsp Marjoram Flakes
2 tsp Basil Flakes
1 tsp and 1 dash Salt
2 Tbs Extra Virgin Olive Oil
1-2 lbs Chicken Breasts
1 C Chicken Broth
1 Carton Mushrooms
Heat 1 Tbs. olive oil in non stick skillet over medium heat.
Mix all dry ingredients together. Coat chicken breasts in mixture.
Add chicken breasts to skillet and cook over medium heat until cooked through and tender. (If using frozen chicken breasts, sprinkle half of the mixture over chicken breasts after placing them in pan. After turning chicken breasts, add last half of mixture to unseasoned side.)
While chicken is cooking, sautee mushrooms in 1 Tbs olive oil over medium heat.
Mix 1 Tbs flour with a dash of salt. Whisk into chicken broth, and cook over medium-high heat until slightly thickened.
Cook chicken breasts until lightly browned and seasoning on each side is a little crispy.
Place a chicken breast or two on each plate and set aside.
Chicken broth mixture into skillet and mix with the remaining seasoning and browned bits of crust. Add half the mushrooms. Turn heat to high and heat mixture for just a couple minutes on high heat.
Pour a little sauce over each chicken breast and top with remaining sauteed mushrooms.
You can also make this recipe and just skip the mushrooms and sauce. It is delicious as is!
1/4 C. Whole Oats (Dry)
1/2 C. Water
1 dash Salt
1 C. Blueberries (Frozen)
In a microwave safe bowl, add water and salt. Stir well. Add dry oats. Microwave for 1 minute. Add frozen blueberries to top of bowl. Microwave for 1 1/2 – 2 more minutes.
Sprinkle with brown sugar and enjoy.
3 C Pineapple Juice
2 Tbs Flour
1 tsp Salt
1-2 Tbs Soy Sauce
1-2 Tbs Brown Sugar
1-2 lbs Chicken
1-2 Bags Mixed Vegetables, or fresh peppers
1 Can Pineapple Chunks
Combine flour and salt. Whisk mixture into pineapple juice. Add soy sauce and brown sugar. Cook over medium low heat until thickened. Add pineapple chunks and let simmer over low heat until chicken and veggies are ready.
Add 1-2 Tbs Olive Oil to non stick fry pan. Cook chicken over medium heat until cooked through and lightly browned.
Sauté mixed vegetables with 1 Tbs. Olive Oil for a few minutes until just cooked and still bright in color.
Place chicken on dinner plate and top with veggies. Spoon a generous helping of sauce over chicken and veggies.
Serve with brown rice on the side.
Jason loved these! They’re healthy, flourless, easy to make and packed full of nutrients. They make a great all natural dessert, an anytime snack or a pre workout boost. They’re great to have around the house. You can even shape them flat to make bars instead of bites. Take them on a hike, or stash some in your gym bag.
YIELD: ABOUT 2 DOZEN
PREP: 10 MINS
TOTAL: 10 MINS
1 C. Oats
2/3 C. Toasted Coconut Flakes
1/2 C. Peanut Butter
1/2 C. Ground Flax Seed
1/2 C. Chocolate Chips (Dark chocolate will be a healthier option than milk chocolate. You can also use cacao nibs instead.)
1/3 C. Honey (You can also use agave nectar instead)
1 Tbs. Chia Seeds
1 tsp. Vanilla Extract
Mix flax seeds and chia seeds together. Add peanut butter, then honey. Mix well. Add coconut flakes and oats. Stir until well blended. Cover and let sit in refrigerator for 30-60 minutes.
Remove from fridge and roll into 3/4 inch balls. Store in the fridge, covered, or in an airtight container. Eat or freeze within one week.
Makes about two dozen.
We tried this new recipe today and loved it. They are just bursting with delish berries. These are flourless and packed full protein. Each muffin is only around 100 calories.
The recipe listed makes a dozen muffins. I like to double the recipe to make two dozen, since these are easy to pop in the microwave and make great breakfasts and snacks for a few days.
2 1/2 C. Oats
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 C. Sugar (You can add another 1/4 C. if you like them a little sweeter)
1 Cup Greek Yogurt (Plain or Vanilla)
2 1/2 C. Blueberries, Raspberries or Diced Strawberries (Blueberry is our favorite)
Preheat oven to 375. Spray muffin tin with cooking spray. You can also use foil liners if you like. Avoid using paper liners.
Blend sugar, salt, baking soda and baking powder together. Add oats. Add yogurt and eggs and stir until well blended. Gently fold in 2 cups of the berries. Spoon batter into muffin tin, and add remaining berries to the tops of the muffins.
Bake for 22-25 minutes or until light golden brown and a toothpick comes out clean.
A delicious, sweet baked chicken dish.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
3-4 Chicken breasts, each cut lengthwise in half or thirds
3 Tbs Butter
4 Cloves Fresh Garlic, Minced (or 4 tsp Freeze Dried or Bottled Garlic
4 Tbs Brown Sugar
Salt and Pepper
Place chicken in greased baking dish.
Melt butter in frying pan. Add garlic and sautee over low heat until garlic has softened and is lightly browned. Add brown sugar to garlic mixture. Add salt and pepper to taste. Spread mixture evenly over chicken.
Bake at 450 degrees for 30-35 minutes.
1 Package Acini di Pepe (Ronzoni)
2 Tall Cans Mandarin Oranges (Geisha)
1 Tall Can Pineapple Tidbits (Dole)
1 C. Sugar
3 Tbs. Flour
4 Egg Yolks
1 Pint Whipping Cream (Use 3/4)
2 1/4 C. Juice (from can of Pineapple, plus buy extra. Can use some peach juice to top it off).
Cook pasta in boiling water for 9 minutes. Set aside.
Mix flour and sugar together. Mix well. Add pineapple juice. Mix well. Add egg yolks. Mix well.
Cook mixture on low heat until thickened. Cool completely and add to pasta. Chill well.
Stir in pineapple, mandarin oranges and whipped cream.
Can be frozen and also keeps well in the refrigerator.