Pizza de Pão Dormido

Ingredientes

4 xícaras (chá) de pão francês cortados em cubinhos (+/ 04 pães) - azeite a gosto
1 copo de requeijão (220 g)
3 ovos batidos
1⁄2 xícara (chá) de bacon frito (60 g)
1 xícara (chá) de muçarela ralada (140 g)
3 colheres (sopa) de queijo parmesão ralado (25 g)
Salsinha e cebolinha picadinha a gosto
1⁄2 xícara (chá) de muçarela (70) ralada misturada com ½ xícara (chá) de presunto picadinho (70 g)
3 colheres (sopa) de queijo parmesão ralado (25 g)

Modo de Preparo

Coloque em uma assadeira 4 xícaras (chá) de pão francês cortados em cubinhos, tempere com azeite a gosto e leve para assar em forno baixo preaquecido a 150°C por +/- 20 minutos. Retire do forno e deixe esfriar.

Em uma tigela coloque 1 copo de requeijão, 3 ovos batidos, ½ xícara (chá) de bacon frito, 1 xícara (chá) de muçarela ralada, 3 colheres (sopa) de queijo parmesão ralado, salsinha e cebolinha picadinha a gosto, misture bem, acrescente os cubinhos de pão (reservados acima), misture novamente.

Coloque metade da massa de pão (feita acima) numa assadeira redonda (22 cm de diâmetro) untada, espalhe ½ xícara (chá) de muçarela ralada misturada com ½ xícara (chá) de presunto picadinho, cubra com o restante da massa de pão e polvilhe 3 colheres (sopa) de queijo parmesão ralado.

Leve para assar em forno médio preaquecido a 180°C por +/- 25 minutos. Retire do forno, desenforme e sirva em seguida.

NO-BAKE ENERGY BITES

INGREDIENTS

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed or wheat germ
1/2 cup chocolate chips (optional)
1/3 cup honey
1 tsp. vanilla

METHOD

Stir all ingredients together in a mediumbowl until thoroughly mixed. Let chill inthe refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1? in diameter.) Store in an airtight containerand keep refrigerated for up to 1 week.

Cauliflower Cakes

 (tastes just like potato patties and its low carb!)

1 small head cauliflower
2 eggs
1/4 cup mined onion to taste
1/4 cup chopped parsley
1/2 cup shredded Parmesan cheese
salt to taste
olive oil for frying

Start by removing the leaves and any green stems from a head of fresh cauliflower. Place the cauliflower in a large pot of boiling water. Boil until it is soft. And by "soft" I mean if you stick a spoon in it, the spoon should sink into the cauliflower. at this point I throw my cauliflower into the blender for a few seconds. It will smoosh very easily, I promise.In a large bowl, combine the eggs, onions, cheese, and parsley. Then add the mashed cauliflower and mix it all up a little more.

Heat a bit of olive oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture.They're done when both sides are golden brown.

Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.

CROCK POT PORK-STUFFED PEPPERS

Ingredients:
2 pounds ground pork (or a combination of pork and beef)
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 ounce can of tomato paste
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste

Directions:
Cut the tops of the peppers and clean the seeds out.
Arrange peppers in the Crock-Pot standing up and make sure they fit securely.
Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don�t have a food processor.
In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.
Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.
If you don�t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

CROCKPOT ORANGE CHICKEN

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion Yum!

Crockpot Cashew Chicken...

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Crazy Good Casserole

4-5 boneless, skinless chicken breasts
6 strips of quality bacon cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese stir to mix well. Pour into prepared baking dish.
Top with crumbled bacon.
Top with remaining cup of Monterrey Jack cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top

ITALIAN BAKE

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.

Marinated Cucumbers, Onions, and Tomatoes

Ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
1 teaspoon chopped fresh mint (optional)

Directions:
1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

Crock Pot Swedish Cabbage Rolls

Ingredients
12 leaves savoy cabbage
1 egg, beaten
1/4 cup tomato sauce
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 lb lean ground beef
1 cup cooked rice
1 (8 ounce) cans tomato sauce ( I use Bravo)
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

Directions
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
Place in slow-cooking pot.
Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
Pour over cabbage rolls.
Cover and cook on low 7-9 hours.

Mississippi Mud Pie!!!

First Layer: 1 C. Chopped Nuts
1 stick of butter
1 C. flour
Mix together spread in bottom of pie plate, bake at 350 for 15 to 20 min. COOL
2nd Layer : 1 (8 oz )cream cheese...softened
1 C. cool whip
1 C. powdered sugar
I use the mixer and blend it well.. spread over cooled layer one
3rd Layer : 3 C. Milk..
1 small box of instant chocolate pudding
1 small box of instant vanilla pudding
Using Mixer blend all together well till thick and spread over layer 2
4th Layer: Top with cool whip and then drizzle with chocolate and sprinkle some more chopped nuts..

Banana Pudding

2 boxes instant banana pudding
8 bananas
1 box vanilla wafers
sm tub sour cream
1 tub cool whip you will use 1/2 the tub
Mix the pudding using 1-1/2 cups milk per box
once thick add 3 heaping tablespoons sour cream and 1/2 tub cool whip, fold it in. Mix it gently by hand. Next layer cookies, bananas and mixture then repeat til gone. Keep the left over cookies in the bag and crush them up to sprinkle on top.

Brown Sugar Meatloaf

1/2 cup brown sugar, packed
1/2 cup ketchup
1 1/2 lbs lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup saltine crumbs, finely crushed
Directions:

1 Preheat oven to 350 degrees.
2 Lightly grease a 5x9 inch loaf pan.
3 Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
4 In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.
5 Place on top of the ketchup.
6 Bake in preheated oven for 1 hour or until juices are clear.

SunDrop Soda Cake

Ingredients
1 Box Yellow Cake Mix...
3 Eggs
3/4 Cup of Oil
10 oz. Sundrop
For the Glaze
3 oz. Sundrop
1 Teaspoon of Vanilla Extract
1 Cup of Confectioner's Sugar
Instructions
1.Preheat oven to 350 F.
2.Mix box of cake mix, oil, Sun Drop and eggs until all of the mix is wet.
3.Spray a Bundt cake pan.
4.Pour in mix.
5.Bake for 45-50 minutes.
For Glaze
1.Beat together all of the ingredients and pour over the cake.