1 TBSP Oil

1/2 Yellow Onion, Chopped

1/2 lb. Organic Ground Beef

8 Oven Ready Lasagna Noodles, Broken into pieces

1 28 oz. of Organic Crushed Tomatoes

1 8 oz. of Organic Tomato Sauce

1/2 C of Water

1/2 tsp salt

1/2 tsp sugar

1/2 tsp garlic powder

1 tsp oregano

Pepper to Taste

1 C (7.5 oz.) Organic Ricotta Cheese

6 oz. Mozzarella Cheese

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Directions:

In a Large Pot, Add oil and sauté onions. Add ground beef and cook until brown (if your not using organic meat, you may want to drain off the grease.) Break down the noodles and place over the top of the meat mixture. Pour Crushed Tomatoes over the top, add tomato sauce, and water. Bring to a simmer and reduce the heat to low, cover and cook 10 minutes. (DO NOT STIR).

After the 10 minutes, add salt, sugar, garlic, oregano, and pepper and mix well. Replace lid and cook another 10 minutes, stirring occasionally. Turn off heat, dollop spoonful of ricotta cheese and replace the lid for 5 minutes. Afterwards add the Mozzarella cheese and allow to rest 5 more minutes with the lid. Serve with salad and garlic bread.

Ingredients:

• Organic Whole Chicken 

• 4 Red Potatoes, Peeled & Quartered (Or of your choice)

• 2 Carrots, Chopped into Lg Pieces

• 1 Lg Onion, Peeled & Chopped into Quarters

• 2 Scallions, Cut in half

• 2 Cloves Garlic, Whole

• Salt & Pepper to Taste

• Herbs, I used Parsley and Basil (Choose your favorites)

• Water, Purified

Directions:

1. Prep and Prepare ingredients, Add Vegetables, Herbs, Salt & Pepper, and Chicken. 

2. Pour Water over ingredients to cover. 

3. Cook about 8 hours on Low.

4. After 8 hours, remove chicken or chicken pieces and remove the meat from the bones and place in refrigerator for a later use.

5. Return bones and fat back to the crockpot and continue cooking on low for another 8 to 12 hours. 

6. Once done the cooking, cool down and strain the stock through a strainer, place in jars, ice cubes, or containers and store in refrigerator up to a week or freezer up to 3 months.

Ingredients:

• 2.5 lbs of Vine Tomatoes or Whatever you prefer

• 2 Cloves of Fresh Garlic

• 1/2 Red Pepper

• Salt & Pepper

• Fresh Basil

• 2 Tsp of Paprika

• 1/4 Cup of Brown Sugar

• 2 Tsp of Hot Sauce

• 2 Tbsp of Tomato Paste

• 2 Tbsp of Olive Oil

• 4.5 Cups of Home-made Veggie Broth

• 1 Cup of Water

• 1 Cup of Whole Milk or Cream

• 1/4 Cup of Butter

• 1/2 Small Onion

• Parma on Cheese

Directions:

1. Preheat Oven to 400 F / 200 C

2. Slice Tomatoes in half and leave vines on the tomatoes (as it gives flavor), Garlic in half (maybe peel before putting in the roasting pan), dice up Bell Pepper and place everything in the roasting pan. Salt & Pepper, and Drizzle 1 Tbsp of Olive Oil over the top and Bake 60 minutes.

3. Once Cooked, let cool a bit. Add 1 Tbsp of Olive Oil to a Soup Pot, add onion and saute, add roasted Vegetables from roasting pan to the pot and  Add Paprika, Basil, Hot Sauce, Brown Sugar, and Tomato Paste. Simmer for a couple minutes and Add Broth and Water.

4. After adding Broth, water, and cheese and allow simmering over low heat for 30 minutes. Stir occasionally.

5. Scoop to Soup Bowls and serve with Grilled Cheese or Garlic Bread.

6. After 30 minutes, Add milk and carefully blend until smooth, and continue to cook over low heat for another 30 minutes. (the liquid will reduce a bit in the pot and should be creamy).

Ingredients

• 2 Medium Tomatoes, Whole

• 1 Leek, Chopped (disregard the green leaves, will leave it bitter)

• 6 Potatoes, Chopped

• 3 Carrots, Chopped

• 1/2 C of Green Beans, Whole

• 2 C of Veggie Scraps (Defrosted from the Freezer)

• 1 Celery Stalk, Chopped

• Basil (Feel free to use any herbs of your choice)

• Sage (Feel free to use any herbs of your choice)

• Parsley (Feel free to use any herbs of your choice

• 1/2 of Peas

• 12 C Purified Water

• 1 Whole Garlic Cloves, Pulled Apart

• Black course Pepper

• Salt (if you like, but I did not add salt to mine)

Directions

1. Place all the ingredient in the slow cooker and add the water and simmer on low 12 to 24 hours for the best flavor. You can cook a minimum 15 hours, but will not be as favorable. 

2. Once done cooking strain all the veggies out through a strainer into a container and allow to cool.

3. Use to cook or store in the refrigerator up to 3 or 4 days or freeze up to 3 months. Make sure you use freezer containers or mason jars to store.

Making Veggie Broth in the Slow Cooker

Ingredients 

• About 6 to 7 Cups of Water

• Veggie Scraps

• 4 to 6 Small Potatoes

• 2 to 3 Carrots

• 1/2 Onion

• Peppercorn or Black Pepper to Flavor

• Salt to Flavor

• 2 Bay Leaf

• Parsley

• Rosemary

• Garlic Cloves or Seasoning

• Leeks

• Thyme

• Bell Peppers

• Basil

• And any other veggies or seasoning you may like

Directions

1. Cook in Slow Cooker for 18 to 24 hours on low. Stove Top 24 to 48 hours. Pressure Cooker for about 6 to 12 hours.

2. Strain through a strainer into a Large bowl, pushing all the juices out of the cooked veggies, let cool.

3. Transfer into containers for storage in the refrigerator (3 weeks to a month) or freezer (3 months

Ingredients

40 m 6 servings 278 cals

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• 1 1/2 cups milk

• Horizon Milk Organic, Whole 

• 1 cup pumpkin puree

• 1 egg

• 2 tablespoons vegetable oil

• 2 tablespoons vinegar

• 2 cups all-purpose flour

• 3 tablespoons brown sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

• Add all ingredients to list​

Directions​

1. In a bowl, mix together the milk, pumpkin, egg, oil, and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

What You'll Need

• Maple Butter:

• 1/2 cup butter or margarine, softened

• 1/3 cup Aunt Jemima® Syrup

• 1/4 tsp. ground cinnamon

• Pancakes:

• 1 cup Aunt Jemima® Complete, Buttermilk Complete, Original, Buttermilk Original or Whole Wheat Blend Pancake & Waffle Mix

• 1/2 tsp. ground cinnamon

• 1/8 tsp. ground nutmeg

• 1 cup 2% milk

• 1/2 cup ripe bananas, mashed (about 1 medium)

• 1 egg, slightly beaten

• 1 Tbsp. vegetable oil

Products in Recipe:

What You'll Do

1For maple butter, add butter to mixer bowl: beat at high speed until light and fluffy. Gradually add the syrup and cinnamon, mixing on low speed until well combined. Set aside.

2For pancakes, combine pancake mix, cinnamon and nutmeg in medium bowl. Combine milk, bananas and egg in small bowl with wire whisk; add to dry mixture. Stir just until well combined.

3Proceed as package directs. Serve with Maple Butter.

Cooking Tips & Variations

• Aunt Jemima® Complete Pancake & Waffle mix was used for the nutritional analysis

Nutrition Information

Calories: 330, Calories from Fat: 190, Total Fat: 21g, Saturated Fat: 11g, Cholesterol: 85mg, Sodium: 400mg, Total Carbohydrate: 34g, Sugars: 15g, Dietary Fiber: 1g, Protein: 5g

Two-Ingredient Banana Pancakes

Makes 8 small pancakes; recipe is easily doubled

What You Need

Ingredients

• 1 medium ripe banana

• 2 large eggs

• Optional extras (choose a few!):

• 1/8 teaspoon baking powder, for fluffier pancakes

• 1/8 teaspoon salt

• 1/4 teaspoon vanilla

• 1 tablespoon cocoa powder

• 1 tablespoon honey

• 1/2 cup chopped nuts, chocolate chips, or a mix

• 1/2 cup leftover granola

• 1 cup fresh fruit, like blueberries, raspberries, or chopped apples

• Butter or oil, for the pan

• Maple syrup, jam, powdered sugar, or any other toppings, to serve

• Equipment

• Small mixing bowls

• Dinner fork

• Cast iron or nonstick griddle or skillet

• Very thin, wide spatula, like a pancake spatula or fish spatula

Instructions

1. Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.

2. Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.

3. Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.

4. Heat a griddle over medium heat: Melt a little butter or warm a little vegetable oil in the pan to prevent sticking, if you like.

5. Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.

6. Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.

7. Sprinkle with toppings: Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.

8. Flip the pancakes: I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.

9. Cook for another minute or so: Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)

10. Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.

11. Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.

Home-made Banana Pancakes:

1 Cup of All-Purpose Flour

1 Tbsp White Sugar "Granulated"

2 Tsp Baking Powder

1/4 Tsp Salt

1 Egg, Beaten

1 Cup of Milk

2 Tbsp Vegetable Oil

2 Ripe Bananas, mashed

1. Combine flour, sugar, baking powder, and salt. In a separate bowl, mix together egg, milk, oil, and bananas.

2. Slowly add flour mixture into banana mixture; batter will be lumpy.

3. Pour about 1/4 Cup of Batter onto a Warm Skillet or Griddle. 

4. Serve with Butter and Syrup or your favorite Toppings

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This is another yummy ... fall or winter soup!!! 

Ingredients

• 2 - 14.5 oz. cans of chicken or vegetable broth

• 2-3 large organic carrots, peeled and diced

• 4 large potatoes, peeled and cubed into small pieces

• 1 tsp of onion powder

• 2 small heads of broccoli, washed, diced small

• 3 Tbsp of butter (organic real butter)

• 4 C Shredded cheddar cheese

• 2 C Milk

• 1 tsp of salt

• 1/2 Tsp garlic pepper

• 6 slices of bacon, cooked and chopped

​

Instructions

1. ​​In a Large Pot combined broth, carrots, potatoes, and onion powder

2. Bring to a boil, cover and simmer for about 10 minutes

3. Add Broccoli, cover and simmer another 10 minutes

4. While simmering, melt butter in a Large pan, whisk flour until golden brown, whisk milk and cook an additional 5 minutes until sauce thickens

5. Add cheese and stir until all melted. Add salt and garlic pepper

6. Add cheese sauce into the Large pot and stir well combined

7. Add more milk for a thinner consistency and add additional salt and pepper needed. Top with bacon

8. Serve warm

3 Tbsp Fresh ginger, grated

2-lbs Carrots, Chopped

1 Cup of Coconut Milk

3 Garlic cloves, Chopped

2 Small Onion, Chopped

6 Cups of Bone or Vegetable Broth

2 Tbsp of Ghee or Coconut oil

2 Tbsp of Collagen (optional)

In a pan, cook ginger, carrot, garlic, and broth and bring to a boil. Simmer for about 10 minutes In a different pan saute onion and oil. Cook until caramel like texture. Then blend onion and broth mixture. Add seasoning and coconut milk. Stir once more and serve.

1/2 Cup Red Lentil, rinsed

1-inch ginger root, minced

1 onion, chopped

1/4 Cup Coconut oil, or Olive Oil, or Ghee

2 Sweet Potatoes, Chopped

2 Carrots, Chopped

1 Apple, Chopped

1/2 Tsp Chili Powder

1/2 Tsp Paprika

1/2 Tsp Cumin

4 1/2 Cups Bone or Vegetable Broth

Sea Salt, Black Pepper to Taste

Coconut Cream (Optional)

In a pot, warm up the oil on medium heat, add carrots, potatoes, apple, and onion. Cook for about 10 minutes, add broth, lentils, cumin, chili, and paprika, and ginger and boil. Next, leave it to simmer for about 1/2 an hour. Blend in the Blender once cooled. At the end, add coconut cream.

2.5 Cups Organic Broccoli Florets

1 Onion, Chopped

1/2 Tsp Sea Salt

2 Tbsp coconut oil

3 Organic Celery, Chopped

2 Organic Carrots, Chopped

1 Cup Organic Kale or Spinach

2 Cups of Organic Vegetable Broth

In a pot, heat coconut oil and add onion, celery, and broccoli. Cook 5 minutes, While Stirring, add the broth. Leave to simmer at least 5 minutes. Blend in Blender and serve. Add salt and pepper for flavor. I like a dab of sour cream.