Salmon Fillets
Half of a lemon per salmon fillet
Stick Butter
Pepper and/or other seasonings (optional)
Preheat oven to 300 degrees. Slice lemon’s and place underneath the salmon fillets. Place butter and seasoning to taste. Wrap up the fillets in foil as tightly as possible and bake for 25 minutes.
Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries
Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator…
Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion
Directions:
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.
2 cups elbow pasta
1 teaspoon garlic
1 teaspoon butter
1/2 roasted red pepper
1/2 Kielbasa sausage
1 cup Ragu
1 teaspoon garlic salt
In a large pot, bring salted water to a boil and cook pasta until done, about 8 minutes. Drain.
Meanwhile, in a nonstick skillet, add the garlic and butter and saute for a 2 minutes, on medium heat. Cut up the roasted red pepper into bite sized pieces and add to the skillet. Add the sausage, stir, and let it saute until the pasta is done cooking.
Drain off the extra liquid, and put the sausage mixture into the drained pasta. Add the Ragu and garlic salt. Stir to combine thoroughly.
