Garden Taco Rice

1 lb sausage
1 onion chopped
1 Pepper chopped
2 grated zucchinis
Cook together until meat is cooked
Add
1 tablespoon chili powder
Sprinkle of salt

Add 1 can tomatoes
1 can corn
1 can beans black or kidney

Heat
Eat with cheese chips and rice

Roasted vegetables

• 12 C of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans etc.)
• 3/4 C olive oil
• 1/8 C Worcestershire sauce plus 1 Tbsp
• 1 1/2 Tbsp paprika
• 1 Tbsp garlic salt

Directions:

1. Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
2. Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
3. Add in softer vegetables and turn vegetables on sheet making sure they are all coated in liquid mixture.
4. Bake another 15 minutes or until the veggies are fork tender.

Apple bread

1 3/4 c flour
1/2 tsp salt
1 tsp baking soda
Mix and set aside
Cream:
1/3 c butter
2/3 c. Sugar
2 eggs
Add2 apples peeled and grated
Combine wet ingredients with dry ingredients.
Put in a greased and floured pan. Peel and slice 1 apple. Placed on top of bread. Mix together 1/4 c. Brown sugar, 1 tsp cinnamon 1 tbsp soft butter. Sprinkle over apples on the top of the bread.
Bake at 350 for 1 hour or until done. Let bread sit in the pan for 10 minutes, then remove and place on a cooling rack.

taco soup

Ingredients

--2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)

Preparation

--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.



cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

crockpot beans

3 cups dried beans rinsed
1 onion- peeled and chopped
9 cups water
5 tsp salt
1 3/4 tsp pepper
2 TBSP minced garlic
1/8 tsp cumin
cook in crockpot on high 8 hours. Drain and save liquid. If desired mash beans adding a little liquid at a time until desired consistency.

Potato cauliflower soup

1 head of cauliflower chopped
Handful of baby carrots
4 cups chicken broth
4-6 red potatoes, diced
1 green onion, chopped
4 strips of cooked bacon, chopped
1 1/2-2 cups cheddar cheese

Put carrots, cauliflower and chicken broth in a pot and boil until carrots and cauliflower are very soft.  Pour in blender and blend until smooth. Return the purreed mixture to the pot. This is your soup base.
Place diced potatoes in a separate pot of salted water and boil until soft. Once potatoes are soft, drain and add to your soup base. Add green onion, cheese and chopped bacon. Stir to combine.

Cheesy mushroom bake

• 16-24 ounces mushroom, diced
• 1 onion, chopped
• 7 large cloves of garlic, finely diced or minced
• 1 Tablespoon dried basil
• 16 oz whole wheat penne
• 24 ounces pasta sauce
• 6 oz block of Parmesan cheese, grated
• 8 ounces cheddar cheese
• olive oil
• sea salt
• pepper

1. Cook penne according to package instructions, set aside.
2. Combine mushrooms, onion, garlic, basil, a splash of olive oil, and a sprinkle of salt and pepper in a large skillet. Cook for 5-10 minutes, until mushrooms cook down and release their liquid. Drain off excess liquid.
3. Add pasta sauce to mushroom mixture and heat for about 2 minutes, or until sauce is bubbly.
4. Stir together noodles, sauce, half of the cheddar cheese  and about half of the parmesan. Put n a 9x13 pan.
5. Top with remaining parmesan cheese and cheddar cheese.
6. Bake for 10-15 minutes at 400 degrees or until cheese is melted and beginning to brown.

Granola

5 cups oats

2 cups coconut- shredded or flaked, unsweetened 

3/4 cup coconut oil

1/2 cup honey

1 1/2 cups chopped nuts of your choice

1/2 cup ground flaxseed

Up to 16 ounces of dried berries- optional

Preheat oven to 350. 

In a large bowl combine all ingredients except dried berries.  Spread mixture in a pan lined with parchment paper. Bake for 30-40 minutes until golden brown, stirring every 10 minutes. Allow granola to cool then mix in dried fruit. Store in airtight container.