Ingredients

• 4 boneless pork chops
• 1/2 cup Stubs BBQ sauce
• 1 can (14.5oz) diced stewed tomatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 T. unsalted butter
• 1/2 cup organic beef broth
• salt and pepper to taste
• 2 T. corn starch
• 1/2c sour cream
• 3 cups egg noodles

Instructions

1. Place pork chops, bbq sauce, diced tomatoes, garlic and onion powder in crock pot.
2. Cover and cook on high 6 hours or until pork shreds easily.
3. When pork cooked, shred and set aside.
4. Cook egg noodles as directed.
5. In a large sauce pan add sauce and dripping from the crock pot, butter, broth, salt, pepper, and cornstarch.
6. Whisk well until sauce is thickened, remove from heat and whisk in sour cream.
7. Add about 1 cup shredded pork, mix well to coat.
8. Stir sauce together with cooked egg noodles, serve.

Notes

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

• 6 porkchops (Boneless or bone-in)
• 2 tsp black pepper
• 1/4 cup organic Tamari sauce
• 1T. Hunan red chili sauce
• 1 tsp. minced garlic
• 2T. spicy brown mustard
• 1T. honey
• 1 tsp. molasses

Instructions

1. Place 6 pork chops in large crock pot and sprinkle with black pepper.
2. In a mixing bowl whisk remaining ingredients.
3. Pour Tamari sauce mixture over pork chops.
4. Cover and cook on high 6 hours.

Ingredients

• 6 oz green tea (1 tea bag, brewed 5 min)
• 2 scoops party ice (about 2 cups)-Party ice is the square packaged ice at the market
• 1 cup party ice
• NO SWEETENER
• NO WATER

Instructions

1. Add 2 cups party ice to drink shaker.
2. Pour 6oz brewed green tea over ice.
3. Shake vigorously.
4. Add 1 cup of party ice to favorite glass and pour chilled shaken tea over ice.

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.

Ingredients

• 1 T. unsalted butter
• 2 T. olive oil
• 1/2 cup onion, coarsely chopped
• 1 cup celery, coarsely chopped
• 4 cups organic low-sodium chicken broth
• 1 cup organic vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 cup carrots, coarsely chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 tsp cajun seasoning
• salt and pepper to taste
• 1 1/2 cups egg noodles

Instructions

1. In a large pot over medium heat, melt butter and add oil.
2. Cook onion and celery until just tender, 5 minutes.
3. Add in chicken and vegetable broths, chunked chicken, carrots, basil, oregano, bay leaf, cajun seasoning, and salt and pepper.
4. Bring to a boil, then reduce heat and simmer 30 minutes.
5. Add in egg noodles and cook an additional 10 minutes. (If cooking soup in the crock pot add noodles 20 minutes before serving)
6. Remove Bay leaf before serving.

Ingredients

• 1 medium onion, chopped
• 1 T. minced garlic
• 2 tsp. olive oil
• 1 cup shredded carrots
• 1 cup marinara (seasoned with Italian seasoning)
• 2 pounds lean ground turkey
• 1 (10oz) package frozen chopped spinach, thawed and drained.
• 1/2 cup uncooked regular oats
• 2 tsp italian seasoning
• 1 1/4 tsp salt
• 1 tsp pepper
• 1 large organic egg, beaten
• Olive oil cooking spray
• Additional marinara sauce or parmesan cheese for topping

Instructions

1. Preheat oven to 350’.
2. Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes.
3. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.
4. Combine onion mixture, 1/2 cup pasta sauce, turkey, and next 6 ingredients in a large bowl until blended, Using your hands is best.
5. Shape mixture into a 10- x 5-inch loaf.
6. Coat loaf pan with cooking spray and add meat loaf to the pan.
7. Bake at 350° for 45 minutes.
8. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°.
9. Cover loosely with aluminum foil, and let stand 10 minutes.
10. Serve with additional pasta sauce and a little parmesan cheese, if desired.

Ingredients

• 1 (10-ounce) package frozen chopped organic spinach
• 2 (13 3/4-ounce) cans artichoke hearts, drained and chopped
• 1 tsp garlic, minced
• 1/2 cup plain greek yogurt
• 1/2 cup sour cream
• 1/2 cup crumbled feta
• 1 cup freshly grated Parmesan
• 1 cup grated pepper jack cheese

Instructions

1. Preheat the oven to 350’.
2. Grease a casserole dish with nonstick spray.
3. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry.
4. Drain the artichoke hearts and coarsely chop in a food processor.
5. Combine all the ingredients except the jack cheese in a large bowl, Stir well.
6. Scrape into the prepared casserole dish and top with jack cheese.
7. Bake for 30 minutes.

Ingredients

• 3/4 cup whole wheat flour
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings, free range
• 1/2 cup melted butter
• 1/2 cup buffalo sauce (I like Frank's )

Instructions

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
2. Place wheat flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
3. Add the chicken wings, seal, and toss until well coated with the flour mixture.
4. Place the wings onto the prepared baking sheet, and place into the refrigerator.
5. Refrigerate at least 1 hour.
6. Preheat oven to 400’.
7. Whisk together the melted butter and buffalo sauce in a small bowl.
8. Dip the wings into the butter mixture, and place back on the baking sheet.
9. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.
10. Turn the wings over halfway during cooking so they cook evenly.

Ingredients

• 2 T. olive oil
• 1 T. unsalted butter
• 1/2 cup yellow onion, diced
• 1 green bell pepper, diced
• 1/2 cup yellow squash, diced
• 1/2 cup Serrano pepper, seeded and diced
• 1/2lb ground turkey
• 1 small can diced green chilies
• 11/2 cans kidney beans (1 can undrained, 1/2 can drained)
• 2 cans pinto beans (1 can undrained, 1 can drained)
• 1 cup beef broth
• 1/2 (14.5oz)can tomato sauce
• 2 T. Stubbs original BBQ sauce
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp cajun seasoning
• additional salt and pepper to taste

Instructions

1. Add oil and butter to a large soup pot.
2. Add in onion, bell pepper, squash, Serrano, saute until tender.
3. Add in ground turkey, green chilies, cook until turkey browned.
4. Add in remaining ingredients, bring to a slow boil, cover reduce heat to medium low.
5. Cook 30-45 minutes until flavors meld and sauce thickens.