Green Juice Smoothie

Juice Together: 

10-12 apples (depending on their size)

One whole pineapple

2 Limes (skin peeled, but try to leave as much of the white skin as possible)

1/2 a cucumber

1 heaping handful of spinach

1 heaping handful of kale

{This will make about half a pitcher}

Blend Together: 

1 cup of ICE

1/2 Avocado

3-4 cups of Juice (depending on the consistency you like - thin or thick)

-Ali Micek

Chocolate Marshmallow Madness Cupcake

Chocolate Marshmallow Madness Cupcakes

PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein -- PointsPlus™ value 3*

Prep: 20 minutes

Cook: 15 minutes

Ingredients:

Cupcakes

One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)

Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar

1/8 tsp. salt

Glaze

1/4 cup Jet-Puffed Marshmallow Creme

1 tsp. light vanilla soymilk

Topping

1 tbsp. mini semi-sweet chocolate chips

12 mini marshmallows

Directions:

Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6

oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the

hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly

distribute cake mixture among the cups

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a

cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soymilk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top

each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVING

Chicken Fajitas

Ingrediants:

1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
5 Chicken Breasts
1-2 tbs Soy Sauce
Carb-Balance Tortillas
Sour Cream (if desired)
Guacamole (if desired, see guacamole recipe)

Cut chicken breasts into several strips and start cooking on stove.
Dice the peppers into little squares and dump desired amount into cooking chicken.
When chicken and peppers are cooked add 1-2 tbs soy sauce and let simmer for a few moments while stirring.

Warm Carb-Balance Tortillas in Microwave for 15 seconds, Apply Sour Cream and Guacamole (if desired) then fajita mix.

Enjoy!!

Wassal

Perfect for cold weather and makes your house smell divine!.









1 (64 fluid ounce) bottle Apple Cider
8 Cinnamon Sticks
1 tsp Whole AllSpice
1 tsp While Cloves
1/3 cup brown sugar
3-4 Oranges

Directions:
In a pot or slow cooker, combine apple cider, juice from oranges and several slices, and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat and keep warm.

-Brittany Ryan-

Chicken & Rice Bake

1 can (10 3/4 ounces) Cream of Mushroom Soup
1 1/3 cup Water
3/4 cup uncooked white (or wheat) rice
1/4 tsp Paprika
1/4 tsp Pepper
4 boneless skinless chicken breasts

1. Stir the soup, water, rice, paprika and pepper in a 11x8 inch (2-quart) shallow baking dish. Top with chicken. Sprinkle the chicken with additional paptika and black pepper. Cover.
2. Bake at 375` for 45 minutes or until the chicken is cooked through through and the rice is tender

Meatloaf

(I shaped these into hearts for Valentines Day)

















1/2 cup Minced Celrey
1/2 cup Water
1/2 cup Minced Onion
1 tsp Chicken Bouillon
1 1/2 lb Ground Turkey
1/4 cup+2TBS Dried Bread Crumbs
2 TBS Catchup
1 tsp Worcestershire Sauce
1/2 tsp Salt
1/8 tsp Garlic Powder
1/8 tsp Pepper

**Combine celery, water, onion and broth**

Transferto bowl and add all remaining ingredients.
**MIX WELL**

Divide into 2 loaves. (if mushy still, add more bread crumbs)

Bake 45 minutes at 375`

Sauce:
1/4 cup Catchup
1/4 Brown Sugar
1/8 to 1/4 cup pineapple juice. (1/8 for thick sauce, 1/4 for runny sauce)

-Sarah Crosby-

Chicken Noodle Soup

2 cans Cream of Chicken
1 can Chicken Broth
3 Chicken Breasts (can put in crock pot frozen)
1/2 bag carrots (chopped)
Celery (however much you prefer)
Salt and Pepper to desired taste

**Cook all day**

1/2 hour before dinner add egg noodles & shred chicken.

-Kaisi Grow-

Oriental Salad

Dressing:
1/2 tsp Salt
2 TBS Sugar
1/4 cup Olive Oil
Dash of pepper
2 TBS Vinegar
1 TBS Parsley
**Shake & Refrigerate**

In a saucepan, cook 1/2 slivered almonds in 1TBS+1tsp Sugar until browned.
Remove immediately from heat and allow to cool.

Salad:
1 head of Lettuce
2 Green Onions (chopped)
1 can Mandarin Oranges

Add nuts and dressing just prior to serving.

-Judy Hague-