Baked Chicken

1 Whole Chicken (rinsed, patted dry with the insides removed)

3-4 peeled and chopped limes

Montreal Chicken Seasoning

S&P

Rinse, pat dry and salt & pepper the inside and outside of the chicken. Add the chopped limes to the cavity. Season the top with Montreal Chicken Seasoning.

Bake at 350 for 2 - 2 1/2 hours or until the internal temperature reaches 165 degrees.

** You can also use other types of seasoning for the outside of the chicken **

All Bran Muffins

1 1/4 c oatbran flour

1/2 c applesauce

1 tbsp baking powder

1/4 tsp

2 c All Bran

1 1/4 c milk

1 egg

1/4 c olive oil

Mix All Bran and milk and let sit 5 minutes. Add egg, applesauce and oil. Mix together. Add all additional ingredients and stir to combine.

Bake on 400 for 20 minutes in muffin tins.

These are great muffins for breakfast. Add carrots, nuts, banana's or fruit in the muffins.

** This recipe was adapted from a recipe found on the All Bran cereal box by Mom (Cheryl White) **

Mom's Brownies

1 c white flour

1/2 tsp salt

1/2 c cocoa

2/3 c shortening

4 eggs

2 c sugar

2 tsp vanilla

1 c pecans (optional)

Grease and flour a 11X13 pan. Sift all the dry ingredients together. Cream the shortening and sugar. Add eggs and cream more. Gradually add all dry ingredients to the creamed mixture. Stir and then add vanilla and mix. (Add nuts if you are using them).

Bake at 350 for 25 to 30 minutes. The tops are crunchy and the middle is soft! They are my favorite.

This recipe came from Mom (Cheryl White) and spoiled me so that I don't like the boxed brownie mixes :)

Basic Whole Grain Pancake Recipe

1 1/2 c whole wheat flour

1/2 c ground flaxseed

1/2 c wheat germ

1/2 c rolled oats

1 tbsp baking powder

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp salt

1 tsp vanilla

2 room temp eggs

3 tbsp honey

1 1/2 - 2 c room temp milk

Mix all dry ingredients and set aside. Mix all 1 1/2 c milk, eggs, vanilla and honey together. Combine the wet and dry ingredients. (You may add the other 1/2 c milk if the batter is to thick). Preheat a griddle to medium and make medium size pancakes. Cook until the bubbles show thru and then flip.

** You can also add shredded carrots, nuts, or fruit to the mixture. I love carrots and walnuts. **

Tortilla's

2 tbsp baking powder

3 cups of flour ( 2 c whole wheat and 1 c white)

4-6 tbsp shortening

1 1/4c warm (NOT HOT) water

1 tsp salt

Cream flour, shortening, baking powder, salt and add water in intervals. Knead dough into ball and let set 10 minutes or more. Cut into 12 -24 balls and roll them out thinly. Pan fry in a dry skillet til browned on each side over medium heat.

** You can also fry them in oil for about 30 seconds on each side **

Chicken Noodle Soup

1 whole chicken - cleaned and remove insides

3 bay leaves

1 large or 2 small chicken bullion cubes

1 c chopped carrots

1 c chopped celery

1/4 c chopped onion

1 tbsp minced garlic

1 whole bag of whole wheat noodles

water

Place the whole chicken, bay leaves, bullion, 1/4 c carrots, 1/4 c celery, onion and garlic in the stock pot and fill with water within an inch of the rim. Bring to a boil and then turn down to low or medium low until the chicken is cooked - about 2 hours or so. Remove the chicken to cool and then debone. Add the chicken meat the remaining carrots and celery and noodles to the pot and return to a boil. Turn down to medium and cook until the noodles are done (about 6-8 minutes).

Serve and enjoy. If using a standard stock pot you will have about 8 servings.

Vegetarian Stuffed Peppers

2-3 Red Peppers

2 Gardenburger Patties or Chicken/Turkey or Chicken/Turkey Sausage

Olive Oil

2 tbsp Minced Garlic

1 Diced Onion

1 tsp Crushed Red Pepper

S&P

1 Large Can of Diced Tomatoes

2 tbsp fresh chopped Basil

Cut the tops off of 2-3 Red Peppers. Clean out the insides and spray with Pam and put in the oven for 15 minutes on 350.

2 Gardenburger Patties - defrosted and crumbled in a saute pan with Olive Oil,1/2 of the Minced Garlic, Diced Onion, S&P, Crushed Red Pepper - Saute about 15 minutes or so (You can use, ground turkey/chicken or even a chicken/turkey sausage)

In a seperate pan add 1 LARGE can of diced tomatoes. Add the rest of the garlic, chopped basil S&P.

Remove the peppers from the oven. Add 1/2 cup of tomato mixture to the meat mixture. Stir to combine.

Stuff the peppers with the meat mixture and then pour the red sauce over the peppers and in the bottom of the pan. Bake at 30 for about 20-30 minutes.

Top with Parmesan or shredded Mozzarella cheese! Yummy!!

** You can also add 1 cup of cooked rice to the meat mixture if you don't like so much meat **

Homemade Pizza

1 package of pizza dough (usually the grocery stores will have them. If not go to the bakery section and ask them for either bread dough or pizza dough. It will be about $1.00 to $2.00)

1 lb of ground sausage - I use chicken

1 red pepper - cleaned and sliced

1 med. portabello - wiped with a damp cloth and remove the stem - then slice

fresh spinach - 2 hand fulls

1 c shredded mozzarella cheese

3 tbsp olive oil

1 tsp Italian Seasoning

1/2 tsp garlic powder

1/2 tsp crushed red pepper

1/2 tsp paparika

Preheat oven to 400. Add Olive Oil and all seasonings and stir to combine. Set aside. Brown sausage and red peppers in a bit of olive oil. While browning roll the pizza dough out and spread the olive oil seasonings to the dough. Fork dough in the middle to keep from popping up while baking. Bake for 5 minutes. Remove from the oven and add the browned sausage, red peppers, sliced mushrooms, fresh spinach and mozzarella cheese. Bake for 15 minutes.

** I always make different pizzas - Carmelized Onions with Roasted Red Peppers and Chicken Sausage is good. Anything that you like you can put on the pizza. Any questions, just ask! **

Beet Rice

1 cup of Rice cooked in Ckn or Veggie Stock
2 Beets - peeled and diced
1 onion - peeled and diced
1 tbsp diced garlic
1 small red pepper - diced
1 small eggplant - peeled and diced
S&P
Crushed Red Pepper

Cook the rice in the stock and put aside. (You can also used left over rice)

Add diced beets, onions, garlic, red pepper and S&P to a saute pan and for about 10 - 15 minutes. In a separate pan steam the eggplant with S&P for about 10-15 minutes.

Add the rice and eggplant to the beets and add crushed red pepper to your taste.

Enjoy!

Thanks to KRISTINE CAHILL for this recipe!

Green Chile Chicken Enchilada's (Version I)

2-3 large chicken breasts
1 tbsp minced garlic
2 tbsp olive oil
juice of 1 lime or lemon and zest

Add all ingredients above to a ziplock bag and marinate for at least 30 minutes or up to 24 hrs. Then grill and slice super thinly or shred.

6-8 tomatillos washed and rough chop
1 onion - rough chop

Add to food processor - puree and add to a pot.

2 small or 1 large jalapeno
4 tbsp chopped cilantro
1 tbsp minced garlic
1 can of green chiles
1 can of Herdez Salsa (green)

Add additional ingredients to the tomotillos & onion mixture. Simmer for about 10 minutes. Add the chicken and 1/2 cup of shredded cheese. Stir together and cook about 5 more minutes. Then add the mixture to corn tortillas and roll like enchiladas. Top with the other 1/2 cup of shredded cheese. Bake on 350 for about 15 minutes until heated thru and cheese is melted.

Spinach Stuffed Chicken Breasts

2 Butterflied Chicken Breast
1 Container Fresh Spinach
4 Slices of Sharp Provolone
2 Cloves of Garlic - Minced
Olive Oil
S&P
String

Heat Grill to 500

Heat olive oil and add garlic. Add spinach and S&P. Turn off heat and continue wilting. Open the chicken up and place 1-2 slices of provolone (to cover). Add the spinach and fold up. Tie the string around the middle and grill 8-10 minutes on each side - depending on the thickness of the chn & stuffing.

Slice and enjoy!

First Timer...

Hello to All!!

This page has been created to share the recipes that I like and have adapted to my own! I love to cook and spend quite a bit of time researching what goes together. I also take cue's from friends... and ask people at the local Farmer's Market. On Saturday mornings, I love to get up and head to the Troy Waterfront Farmer's Market in Troy, NY. The market runs year round - from May thru October the market is outside right on the river, during the winter from November thru April the market is indoors.

I found last year when I moved here that by eating locally grown fruits, vegetables and meats, my immune system was much more stable and I did not get sick. This year I have not followed my own routine and have paid for it!

I try not to use very many canned or boxed products. They usually have high doses of Sodium and other product that are not necessarily good for our bodies!

Feel free to share the site with your friends. If you have ideas for recipes please email them to me and I will post and give you credit!

Happy Fall! Enjoy all of the fall fruits and vegetables that are out there to offer!!