Chocolate Peanut Butter Green Smoothie

  • 1 frozen, chopped banana
  • 1 cup fresh spinach
  • 1 cup ice
  • 1 cup milk
  • 3 tbsps. peanut butter
  • 3 tbsps. cocoa powder
  • 2 tbsps. chia seeds (optional)
  • 1-2 tbsps. honey (optional)
  • ½ tsp. vanilla extract

Blend all ingredients together.


Fried Zucchini

  • 2 eggs
  • 2 zucchinis, cut into ¼” round slices
  • 3 tbsps. coconut flour
  • 1 tsp. paprika
  • 4 tbsps. milk
  • Salt and pepper, to taste
  • Canola oil, for frying

Heat canola oil in a deep fryer. Meanwhile, whisk egg and milk together. Place coconut flour and paprika in a gallon-sized bag, and shake to mix. Add the zucchini to the bag; seal, and shake until thoroughly coated. Dip each slice in egg mixture, and then place in the deep fryer until golden. Place on paper towels, and blot up excess oil. Sprinkle w/ salt and pepper.


Healthy Tuna Noodle Casserole

  • 1 box (12 oz.) pasta, cooked
  • 4 cups plain Greek yogurt
  • 2 cups milk
  • 2 tsps. ground mustard
  • 1 tsp. ground thyme
  • 1 tsp. celery salt
  • ¾ cup chopped button mushrooms, optional
  • 1 ½ cups peas
  • 2 cans tuna, drained
  • 2 cups shredded cheese, divided

          Preheat oven to 350 °. Mix yogurt, milk, spices, veggies, tuna, and 1 cup cheese together in a lg. mixing bowl. Pour into a greased 9×13” baking dish. Top w/ remaining cheese, and bake for 30 min.

Tennessee Onions

  • 5 sweet onions
  • 1 stick unsalted butter
  • ½ tsp. garlic salt
  • ½ tsp. pepper
  • 2 cups cheddar cheese
  • 2 cups mozz. Cheese
  • 1 cup parm. cheese
  • Fresh oregano, for garnish (optional)

            Preheat oven to 350°. Cut onions into 1/2” slices, and lay the rings into a greased, 9×13” baking dish. Add spices on top of the onions. Cut piece of butter, and place them around the dish on top of the onions. Spread the cheddar and mozz. on top of the onions, and then add the parm. last. Bake uncovered for 30 min. (or until the cheese begins to brown). Garnish w/ oregano, if desired.

Campfire Spinach Dip

  • 2 cups sour cream
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 2 cups shredded parm. cheese
  • 1 pkg. frozen chopped spinach, drained
  • 1 clove minced garlic
  • 1 cup mozzarella cheese
  • Green onions, chopped
  • 1 jar artichoke hearts, chopped

            Mix the ingredients together. Place in a lg. aluminum foil packet, making sure that it is sturdy and secure. Cook on a rack over the campfire for 15-20 min. Use as a dip for chips or veggies.

Spaghetti Squash w/ Jalapeno Cream

  • 1 spaghetti squash, cooked and removed from the shell
  • 2 cups milk
  • 2 jalapenos, seeded and chopped
  • 2 tbsps. butter
  • 3 tbsps. flour
  • 1 tsp. salt
  • 1 cup shredded cheese

          Preheat oven to 375°. In a med. saucepan over med. heat, warm the milk and jalapenos until bubbles begin to form along the edge of the pan. Remove from heat, and let sit for 15 min. Strain and discard the jalapenos. In another med. saucepan, melt the butter. Whisk in flour and salt, and cook while whisking about 3 min. Whisk in the jalapeno milk; reduce heat; and continue to whisk for about 3 more min. (or until mixture begins to thicken). Combine with squash, and transfer the mixture to a greased 2 qt. dish. Sprinkle cheese on top, and bake for about 30 min. (or until cheese has browned).

“Oreo” Pancakes

  • 1 egg
  • 1 cup all-purpose flour
  • 1 tbsp. sugar
  • 2 tsps. baking powder
  • 1 cup milk
  • 3 tbsps. veg. oil
  • Dash of vanilla
  • 6 “Oreo” style cookies, broken up in a food processor

“Oreo” Glaze:

  • ¾ cup powdered sugar
  • 2 tbsps. milk
  • 2 “Oreo” style cookies, broken up in a food processor

          Preheat a greased griddle to 350°. Whisk together all pancake ingredients, and then pour into individual circles onto the hot griddle. When bubbly, flip the pancakes. When the pancakes seem solid and a bit darkened, they are done. Mix the “Oreo” glaze together, and spoon over finished pancakes on plates.