Ingredients

• Whole wheat pizza crust
• 1 can 14.5oz black beans
• 1 small can green chilies
• 1 cup grated cheddar cheese
• 1 small can sliced black olives
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 3 green onions sliced
• Favorite taco sauce

Instructions

1. Preheat oven to 400
2. Add black beans and green chilies to a sauce pan, simmer 5 minutes
3. With a hand blender, blend black beans to form a spreadable paste
4. Spread black beans and top with cheese and olives
5. Bake 15-18 minutes
6. Remove from oven and let cool for 5 minutes then top with remaining ingredients

Ingredients

• 2 Granny smith apples, peeled and diced
• 2 Tbsp butter
• 2 Tbsp brown sugar
• cinnamon to taste
• sugar to taste
• 4 fajita size flour tortillas

Instructions

1. Melt butter in small saute pan.
2. Add brown sugar, when dissolved add chopped apples.
3. Sprinkle with cinnamon and saute until tender.
4. Spray second skillet with cooking spray and add one flour tortilla at a time, heating until crisp.
5. Remove tortilla from pan and sprinkle with cinnamon and sugar.
6. When apples are tender and covered with the brown sugar yumminess spoon into prepared tortillas.
7. Roll tortillas and serve immediately!

Notes

Ingredients

• 6 Large Flour Tortillas
• 5 Russet potatoes, peeled and chopped
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1 tbsp butter
• 1 tbsp olive oil
• Salt/pepper to taste
• 1 tsp cajun seasoning
• 1 tsp garlic powder
• 10 eggs, beaten with 2 tbs milk
• 4 slices cooked bacon, chopped
• 1 cup grated sharp cheddar cheese
• Your favorite salsa

Instructions

1. In a large skillet add butter,olive oil and melt to coat pan.
2. Add in diced potatoes, onions, and bell pepper and cook on medium high heat stirring frequently.
3. Once onions and peppers are translucent reduce heat to medium, add spices and cover.
4. Cook for 20 min covered stirring occasionally.
5. In a separate pan cook scrambled eggs as desired.
6. When eggs are done stir in cooked bacon.
7. When potatoes are tender, scoop potatoes, scrambled eggs into warmed flour tortilla and top with cheese and salsa!

Notes

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/3 cup granulated organic cane sugar
• 3 large cage free eggs
• 1 1/2 cups all purpose flour
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 1/2 cup Daisy sour cream
• 1 cup zucchini, shredded
• 1T and 1 tsp. Lemon zest
• 2 tsp. poppy seeds

Instructions

1. Preheat oven to 325’ prep 5 x 9 loaf pan with butter and dust with flour.
2. In a mixer whip butter, once whipped add in sugar until creamy.
3. Add eggs one at a time beating until just blended.
4. In a separate large bowl add flour, salt, and baking soda, toss with a fork.
5. Slowly add flour mixture and sour cream to butter mixture, ending with flour.
6. Add in zucchini, lemon, and poppy seeds and stir gently.
7. Pour into prepared loaf pan and bake 55 min-1 hour checking frequently towards the end of bake time to ensure done but not over cooked.
8. Insert toothpick in center and when it comes out clean bread is done.
9. Let cool on wire rack 10 minutes then remove from pan and cool an additional 30 minutes.

Ingredients

• 1 pkg (12oz) whole wheat egg noodles, cooked
• 1 T. unsalted butter
• 1 T. Olive oil
• 1lb ground turkey (Ground beef can be used)
• 1 cup yellow onion, chopped
• 2 cups fresh button mushrooms, chopped
• 1 tsp coarse black pepper
• 1/2 tsp salt (you may need to season with a little more salt when done)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 cups organic low sodium chicken broth (if using ground beef, use beef broth)
• 1/4 cup water
• 2 tbsp cornstarch
• 1 cup daisy sour cream
• 1 T. dried parsley

Instructions

1. Cook noodles as directed.
2. In a large sauce pan add butter, oil, ground turkey, and onions.
3. Saute until turkey is browned and onions are tender, about 5 minutes.
4. Add in mushrooms, pepper, salt, garlic, and onion powder.
5. Continue cooking until turkey is cooked through, about 5 minutes.
6. Stir in chicken broth, cover and simmer on low 10 minutes.
7. In a small bowl combine water and 2 tbsp cornstarch, whisking well to make the thickener, make sure there are no lumps.
8. Remove lid and gradually stir cornstarch thickener into the ground turkey.
9. Bring to a boil, then remove from heat and stir in sour cream and crushed dry parsley.
10. Stir in cooked noodles, coat well and serve.

Ingredients

• 1 cup whole wheat flour, sifted
• 1 T. granulated cane sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 egg, beaten
• 1 cup milk
• 2 T. canola oil
• 1 tsp. vanilla
• 1/2 tsp almond extract
• 2 ripe bananas, mashed
• 1 banana, sliced
• 1 cup toasted pecan, coarsely chopped (Toast in a skillet on low until oils released)

Instructions

1. In a large bowl combine dry ingredients.
2. In a small bowl combine egg, milk, oil, vanilla, and almond extract.
3. Combine wet ingredients with dry ingredient. Stir, but do not over stir, batter will be lumpy.
4. Gently fold in mashed bananas and half of the pecans.
5. Cook pancakes on griddle heated to 400. Flip when pancakes are bubbly on top.
6. To serve top with real maple syrup, sliced bananas, and pecans.

Ingredients

• 4 frozen boneless skinless chicken breasts
• 32oz organic chicken broth
• 28oz red enchilada sauce
• 4oz diced green chilies
• 1 cup onion, chopped
• 1 T. garlic powder
• 2 cups carrots, chopped
• 1 cup frozen pea
• 1 pkg taco seasoning (all natural and no msg)
• 2 cups california mix frozen vegetables
• tortilla chips
• 1 avocado, sliced
• crumbled blue cheese

Instructions

1. To large crock pot add chicken, chicken broth, enchilada sauce, green chilies, onion, garlic powder, carrots, peas, and taco seasoning.
2. Cover and cook on high, 6 hours (if chicken thawed cook 4 hours).
3. 30 minutes before serving add california mix vegetables, stir, cover and cook.
4. Add chips to serving bowl, ladle in soup, and top with sliced avocado and crumbled blue cheese.