Honey Maple Cinnamon Whipped Cream

Honey Maple Cinnamon Whipped Cream

Ingredients

• 1 pint heavy whipping cream
• 1-2 tablespoons honey *
• 1-2 tablespoons pure maple syrup *
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Preparation

Chill mixing bowl. 

Add the whipping cream and whip until soft peaks form. 

Add the cinnamon honey and maple syrup, beat until desired consistency. 

* You may need to adjust amounts - go by taste!

Salmon Cakes

Salmon Cakes….Just like Momma Used to Make

Ingredients

• 1 - 14.25 ounce can of salmon 
• 2 eggs
• 25 saltines, crushed
• 1/2 teaspoon dill
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil

Preparation

Open the canned salmon, drain the juice into a bowl and set aside. Place the drained salmon in a bowl and flake with a fork. You can remove the larger bones, even though they are edible, or just smash them with your fingers. Add the eggs, crushed crackers, dill and pepper. Mix well. If the mixture is too dry, add some of the reserved juice. Discard any remaining juice. Shape into 6 patties. Heat 2 tablespoons of olive oil in skillet over medium heat. Fry in hot oil until nicely browned. Drain and serve.

Serves 6 

Dollar-Stretching Beef and Lentil Spaghetti Sauce

With the rising cost of groceries (especially meats), many are trying to find ways to stretch their dollars and keep their budgets from groaning. Adding beans to your meat dishes is a wonderful, delicious and healthy way to help stretch your meat and your dollar. 

Mr. Picky and Ms. Neighbor absolutely loved the meal... and they didn't even realize there was lentils in it!

We hope you enjoy it as much as we have! 

Budget-Friendly Dollar-Stretching Beef Lentil Spaghetti Sauce

Ingredients

• 1 pound extra lean ground beef
• ½ cup chopped onion
• 4 cloves garlic, minced
• 1 tablespoon Fennel seed
• 2 Tablespoons Italian Seasoning
• 1 Tablespoon Parsley Flakes
• ½ - 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups cooked lentils
• 2 – 15 ounce cans tomato sauce
• 6 to 9 ounces tomato paste*
• 3 – 6 ounce cans of water

Preparation 

Brown the meat, onions and garlic in a large skillet along with the spices. When completely cooked, drain the meat mixture and return it to the pan. Add the lentils to the meat mixture in the pan. Cook together, stirring occasionally, for about 10 minutes. Add the tomato sauce, tomato paste and water. Reduce heat and simmer for 30 minutes, stirring occasionally. Serve over cooked pasta.

* I used 9 ounces of tomato paste just because I had some left over. I am sure 6 ounces would be fine. 

Chicken with Fresh Tomato and Fennel Sauce

Chicken with Fresh Tomato Fennel Sauce

Ingredients

• 2 Tablespoons oil
• 2 - 3 pound chicken breast
• Salt to taste
• Pepper to taste
• 4 cloves garlic, minced
• ½ cup chopped onion
• 8 ounces baby carrots
• 12 ounces fresh fennel
• 1 tablespoon basil
• 1 tablespoon parsley
• 28 ounces fresh chopped tomatoes (or substitute canned crushed tomatoes)

Preparation

Heat the oil in  large skillet over medium heat. Place the chicken breast in the skillet and season with salt, pepper, basil and parsley. Add the minced garlic, onion, carrots and fennel. 

Cook the chicken until lightly browned on both sides. 

Add the chopped tomatoes and simmer for 30 minutes stirring occasionally. 

Hearty Peanut Butter Banana Oatmeal

Hearty Peanut Butter Banana Oatmeal

Ingredients

• 2 large ripe bananas, sliced
• 1 tablespoon butter
• 1 cup old fashioned oats
• 1 tablespoon Chia Seeds
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon Anise seed
• 1/8 teaspoon sea salt
• 1 tablespoon peanut butter 
• ¾ cup skim milk
• 1 teaspoon real vanilla extract
• Chopped pecans, optional

Preparation

Heat a pot over medium heat and add butter. When butter is melted, add the bananas and cook, stirring occasionally, for about 3 minutes. Add the oats, Chia Seeds, ground cinnamon, nutmeg, Anise seed and salt. Mix well. Stir in the peanut butter and milk. Cook over medium heat for 2 minutes then reduce heat to low and cook for an additional 4 minutes. Remove from the heat and stir in the vanilla.

This made 2 hearty bowls of oatmeal and it is very feeling and packed full of protein. , so you could very easily feed 3 smaller appetites. I topped mine with chopped pecans. No sugar was needed.

You could use Almond butter instead of peanut butter and a different milk, if desired, such as coconut or almond milk.

Crockpot Honey Baked Beans

We all love baked beans and we continue to have them even while eating more whole foods. We just turned our recipes into a healthier version by using honey and Canadian bacon instead of brown sugar and regular bacon.  

 

Crockpot Honey Baked Beans

Ingredients

• 1 pound small white beans
• 6 cups water
• 1 large onion chopped
• 3/4 -1 cup natural or organic ketchup
• 1/2 honey (I used raw)
• 2 teaspoons prepared yellow mustard
• 1 teaspoon Liquid Smoke (optional)
• 1 teaspoon salt
• 6 ounce Canadian bacon chopped

Preparation

Wash and sort beans. Cover with water and let set over night or at least 8 hours. After soaking, place beans into your crockpot along with the water. The water should cover the beans. If not add more. Add the chopped onion, ketchup, honey, mustard, liquid smoke, salt and Canadian Bacon. Mix well and cook 8-10 hours or overnight on low. If your beans are not the desired thickness take the lid off turn to high and continue to cook until desired  thickness .

Mild Curry Lentils

Who said meatless meals need to be tasteless?

Mild Curry Lentils

Ingredients

• 2 cups lentils
• 6 cups water
• 1 large onion chopped
• 4 cloves garlic minced
• 1 tablespoon olive oil
• 1/2 tablespoon chicken bouillon*
• 3 tablespoons Mild Curry Blend**
• 1/2 teaspoon salt
• 1 - 6 ounce can of tomato paste
• 1 can of water

Preparation:

Wash and sort lentils. Put in a large pot with 6 cups of water. Bring to a boil over high heat. Add the chicken bouillon and reduce heat and simmer for 15 minutes.

In the meantime heat a large skillet over medium heat. Add the oil. Placed chopped onion and garlic to skillet and sauté until just starting to brown.

Add onion and garlic to the lentils along with the spices, tomato paste and can of water. Simmer for additional 15 minutes.

Serve plain or over rice.

*I use "Better Than Bouillon" Organic from Costco.

**I used a mild curry blend from Costco which consisted of: Coriander, Cumin, Ginger, Cloves, Red Pepper, Garlic, Turmeric and Paprika for color. You can use your curry of choice.