Milk Chocolate Sauce - crock pot

1 (16-oz) milk chocolate candy bar
1 cup light cream
1/3 cup butter
1 tsp vanilla

In slow cooker, break chocolate into small pieces. Add cream and butter. cover and cook on Low for 2 to 2 1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel food cake or ice cream.

Makes about 3 cups.

Slow Cooking Cranberries

1 (16-oz) package of fresh cranberries
2 cups sugar
1/4 cup water

Combine cranberries with sugar and wter in slow cooker. cover and cook on High 2 to 3 hours or until some of the cranberries have "popped". Makes about 4 cups.

Caramel Apples - crock pot

2 (14-oz) bags caramels
1/4 cup water
8 to 10 medium apples

In slow cooker, combine caramels and water. cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into the stem of each apple. Turn control on low. dip apples into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom of apple. Place on greased was paper to cool.

Baked Apples - crock pot

5 to 6 baking apples
1/2 cup raisins or chopped dates
1 cup brown sugar
1 cup boiling waer
2 Tbsp butter or margarine
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Core apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.

Makes 5 to 6 servings.

Stuffed Potatoes - crock pot

5 to 6 large baking potatoes
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
chopped chives

Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.

Variation: add crumbled bacon and grated cheddar)

Makes 5 to 6 servings.

Turnip Whip - crock pot

4 turnips, peeled and quartered
4 potatoes, peeled and quartered
2 Tbsp minced onion
1 tsp salt
water
1/4 cup light cream
2 Tbsp soft butter or margarine
1/2 tsp salt
1/8 tsp pepper

In slow cooker, combine turnips, potatoes, onions and 1 tsp salt. Cover with water. cover pot and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; add cream, butter, 1/2 tsp salt and pepper. Beat until fluffy.

Makes 6 servings.

Old Fashioned Stew-crock pot

2 lbs beef stew, cut into 1 1/2-inch cubes
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened.

(I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.

Swiss Steak-crockpot

1 1/2 to 2 lbs round steak
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
2 Tbsp oil
1 (16-oz) can tomatoes, cut up
1 large onion, sliced
1 stalk celery, thinly sliced
1 Tbsp thick bottled steak sauce

Cut steak into serving-sized pieces. Coat with flour, salt and pepper. In large skillet or slow-cooking pot with browning unit, brown meat in oil. Pour off excess fat. In slow-cooking pot, combine meat with tomoatoes, onion, celery and steak sauce, Cver pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour dissolved in a small amount of water, if desired. Makes 5 to 6 servings.

Cinnamon-Raisin Bread

Dough:
1 cup apple juice
1 Tbsp or 1 pkg active dry yeast
1 Tbsp cinnamon
4 cup all-purpose flour
1/2 cup sugar
1 tsp pumpkin pie spice
1 Tbsp oil

Filling:
1 cup raisins
1/4 cup frozen apple juice concentrate, thawed
1 tsp cinnamon

To make dough:

Place apple juice in small sauce pan. Warm over med heat and pour into large bowl. Add sugar and yeast. Stir well. Let stand in a warm place for 5 minutes or until foamy.

Add cinnamon, pumpkin pie spice and 2 1/2 cups flour. Stir well. cover and set in a warm place for 30 min, or until doubled in size. Stir oil and about 1 cup of remaining flour, into dough, to make a kneadable dough. Turn the dough out onto a lightly floured surface; knead, adding up to 1/2 cup flour more, for 10 minutes, or until smooth and elastic. Coat another large bowl with non-stick spray. Add the dough and turn to coat all sides. Cover and set in a warm place for 1 hour or until doubled in size.

To make filling:

In microwaveable bowl, combine raisins, juice and cinnamon. Microwave on medium power for 5 min, or until thickened. Let cool. Preheat oven to 350F. Coat a 9x5-inch loaf pan with non-stick spray. On a lightly floured surface, roll the dough into a 10x8-inch rectangle. Spread filling over dough, then roll up. Pinch seams to seal. place seam down in prepared pan. Let stand for 5 minutes. Bake for 45 minutes or until golden brown. Remove from pan and cool on a wire rack before slicing.

To freeze:
Cool loaf. Place in freezer bag and then wrap in tin foil. Thaw overnight.

Freezing Yeast Doughs

Yeast bread dough keeps for one month in the freezer with no loss in quality.

Follow these tips:

•Prepare dough and let it rise once.
•Punch down, then divide into balls (the number of loaves in the recipe)
•Pack each ball in a gallon-sized freezer bag, flattening the balls and squeezing as much air from the bag as possible before sealing.
•Label bags with recipe name, yield and the date.
•Place bags on bottom shelf - coldest part - of freezer.
•To thaw, open bag and remove the dough. Place in a medium bowl. Cover and let thaw in frigde overnight.
•Bring to room temperature and continue with recipe.

Warm Salad-Bowl Pasta

4 oz elbow macaroni
1/2 cup kernel corn
1 Tbsp water
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup broccoli florets
1/2 cup green beans
1/2 cup halved cherry tomatoes
2 Tbsp minced fresh parsley or basil
1 tsp sugar
1/4 tsp salt
2 Tbsp grated Parmesan cheese

Cook macaroni according to package directions. In a skillet, combine broccoli, corn, beans and water. cover and cook over med-high heat for 2 min or until broccoli is bright green. drain and rinse under cold water. Pat dry with paper towels. Add to pasta. Add tomatoes, oil, parsley or basil, vinegar, sugar, mustard, salt & pepper. Toss well and sprinkle with Parmesan cheese.

This would be great topped with a grilled chicken breast.

Mexicali Meat Loaf

1 lb hamburger
8 oz ground turkey
3/4 cup salsa
3/4 cup soft bread crumbs
1 cup chopped onions
1/2 cup whole kernel corn
1 egg, lightly beaten
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp black pepper
1/8 tsp salt
1/4 cup tomato sauce
1 Tbsp ketchup
1 tsp sugar

Preheat oven to 375 F. In large bowl combine beef, turkey, salsa, bread crumbs, onions, corn, egg, garlic and spices. Mix well and form into loaf. Place in a 9x5-inch loaf pan.

In a small bowl, combine tomato sauce, ketchup and sugar. Spread over top of meat loaf. Cover with foil and bake for an hour, or until meat thermometer inserted into thickest part of meatloaf reads 160F. Uncover and bake for 5 minutes, or until the top browns slightly. Let stand for 10 min.

Freezing:
Line pans with enough over hanging foil to wrap baked loaves for freezer.

Remove cooled loaves from pan. Wrap with a double layer of freezer foil. Thaw overnight. Bake foiled wrapped loaf at 350F for 20 minutes or unti hot.

(Costs $0.42/serving)

Chicken & Cheese Soft Tacos

8 oz skinned & boned chicken thighs, cut into thin strips
1/2 cup chicken stock
1 cup chopped green peppers
1 tsp mince jalapeno peppers
2 tsp ground cumin
1 1/2 cup diced onions
2 cloves garlic, minced
1/2 cup salsa
1 cup shredded monterey jack cheese

Preheat oven to 400 F. coat a 13x9-inch baking dish with non-stick spray. Coat a 10-inch skillet with non-stick spray and place over med-high heat until hot. Add chicken. cook, stirring, for 5 minutes or until chicken is golden brown and no longer pink. Put on a plate and keep warm. Add the stock to the skillet. Bring to a boil, scraping to loosen the browned bits fromt he bottom. Add onions, green peppers, garlic and jalapenos. Cook, stirring frequently, for 5 min, or until onions are golden brown.

Add salsa, cumin and chicken. Cook, stirring frequently, for 3 minutes, or until the liquid has almost evaporated.

Spoon into tortillas. Divide half of the cheese among the tortillas. Roll up and arrange, seam side down, in a baking dish.

Sprinkle with remaining cheese. Bake 10-12 min or until cheese melts.

Makes 8.

(Cost per serving $0.38)

Herbed Chicken Patties

1 lb ground chicken breast
1/2 cup crumbled corn bread or soft bread crumbs
1/4 cup chopped fresh parsley
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp salt
2 cup chicken stock
1/2 cup chopped green onions
2 cloves garlic, minced
1/2 tsp hot sauce
1/2 tsp black pepper
1 tsp oil

In medium bowl, combine chicken, bread, onion, parsley, sage, garlic, thyme, hot sauce, pepper and salt. Mix well & form into 8 thick patties. Place on a plate, cover, and refrigerate for 30 min.

Coat a 10-inch skillet with non-stick spray and place over medium-high heat. Add 1/2 tsp of oil. When the oil is hot, add 4 of the patties. Cook for 6 minutes, or until golden brown and no longer pink. Check by inserting the tip of a sharp knife into 1 patty. Cook remainder of patties.

Add stock to skillet after patties are removed, scraping to loosen any browned bits from the bottom of the pan. Bring to a boil over high heat for 5 minutes, or until stock is reduced by half. Spoon over patties.

Freeze: Place cooled, cooked patties in a tray. Put in freezer for several hours or until solid. Transfer to freezer bags. Pack sauce in a separate bag and freeze. Thaw both. Reheat in a covered skillet over medium heat, turning once, for 5 minutes or until hot. Reheat sauce in a covered medium sauce pan, stirring frequently, for 5 minutes, or unti bubbly.

7 Myths of Revival

Origianlly posted on world revival network and written by J.D. King or World Revival Church, Kansas City, MO!

"When revivals are not a present reality there is ever a tendency to forget what they truly are.” - Preface to The Revival of Religion

There have been numerous myths about revival over the last one hundred and fifty years. Many have kept people fearful and unsettled. Facing unrealistic expectations, leaders believe that true revival is out of reach. In the following, I would like to discuss seven myths of revival. Hopefully, in doing so, it will enable you to experience freedom and a release from the rigid traditions that are hindering revival.


1. Everyone will recognize revival when it comes


Most believe that when revival comes, it will completely overwhelm the whole church. No, not everyone recognizes a move of God. Because of tradition, fear and other foolish distractions, many turn away from God when He comes in power. Jesus had to deal with religious people in His day who did not recognize the move of God. He said, “They will dash you to the ground, you and your children within your walls. They will not leave one stone on another, because you did not recognize the time of God's coming to you" (Luke 19:44). Since the presence of God does not take away one's ability to think, feel and determine, some become willful and reject anything that does not already fit their lives. Some simply do not have eyes to see or ears to hear.


2. Revival always begins big


Many believe that when revival finally begins, it will make a big splash. It will be like a massive explosion that captures the attention of whole town. With a couple exceptions, this just has not happened in history. Revival usually begins small and relatively insignificant. Its true of the Great Awakening, the Welsh Revival and many of the great moves of God in history. Revival often starts in little out of the way place with insignifacnt people. Perhaps the Prophet Zechariah had this in mind when he asked, “Who despises the day of small things?" (Zechariah 4:10) Just as a forest fire begins as a little spark, revival often begins in seemingly insignifcant ways. The problem with something small is that we have a tendency to overlook it. A little flickering flame often seems so insignificant that we just let the wind blow it out. Surely if something was important, it would begin in an impacting way?


3. Revival is extraordinary


While the source and effects of revival are often extraordinary, revival itself happens in and through ordinary people. I think the Prophet Joel understood this when he wrote the following, “I will pour out my Spirit on all people. Your sons and daughters will prophesy, your old men will dream dreams, your young men will see visions. Even on my servants, both men and women, I will pour out my Spirit in those days. I will show wonders in the heavens and on the earth… (Joel 2:28-30). How can revival be extraordinary, if God is going to move through sons, daughters and the elderly? We keep looking for revival to show up in the extraordinary, yet God keeps bringing it into the lives of normal everyday people.


4. Revival is all God and no man


Eighteenth century revivalist, Jonathan Edwards, and many others sincerely believe revival is predicated on God’s sovereignty. They believe that God rains down on some and withholds from others - randomly – however He sees fit. Without diminishing the importance of God’s sovereignty and divine initiative, I must reiterate the value of men’s responses. Yes, there is no question that God makes the first move. Yet, the issue now is what to do in response to God. I think the following story illustrates this so well, “Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke them. Then he gave them to the disciples to set before the people. They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over” (Luke 9:16-17). While the miracle was orchestrated by Jesus, it actually happened in the faithful hands of the Disciples. God initiates but man participates!


5. Revivals are defined by unusual phenomena and manifestations


While many unusual things happen in true revival, one simply cannot zero-in on the spectacular. I think the great revivalist, Charles Grandison Finney, says it well when he wrote, “The apostles employed miracles simply as a means by which they arrested attention to their message, and established its Divine authority. But the miracle was not the revival. The miracle was one thing; the revival that followed it was quite another thing. The revivals in the apostles' days were connected with miracles, but they were not miracles.” We have a tendancy to think that it is only revival when really unusual things take place. If it is not blowing our minds, we question whether it is really revival at all. Understand that revival is really not about sensationalism, but changed lives. Unusual things certainly take place in a real move of God, but that is not the center of focus! As soon as our attention gets off Jesus, trouble is just waiting to happen. If Jesus alone isn't enough, then you don't have true revival.


6. Revival is an evangelistic campaign


There is a blurring of distinctions between revival and evangelistic campaigns. Evangelism, as important as it is, cannot be confused with revival. Noted revival historian, Richard Owen Roberts clarified this, writing, “When the term revival is applied to organized mass evangelism, both concepts suffer. Mass evangelism is work men do for Christ. Revival is something Christ does for men…When the term revival is applied to organized mass evangelism, both concepts suffer As significant as mass evangelism is, as wise as it may be to organize this work carefully- such labors cannot be called revival with any degree of accuracy.” Similarly, Paul S. Rees wrote, “Revival and evangelism, although closely linked, are not to be confounded. Revival is an experience in the Church; evangelism is an expression of the Church.” As long as revival is squeezed into the mold of evangelism, it will be inhibited.


7. Revivals are never advertised


Contrary to popular opinion, all historic revivals were advertised in one way or another. Most used the print media rather extensively, but other methods have also been utilized. George Whitefield, used the colonial newspapers to promote revival meetings during the Great Awakening. Participants in the campmeetings of the early 19th Century utilized handbills, communion tokens and word of mouth to elicit interest. The prayer services during the revival of 1857-1858 were extensively covered and promoted by newspapers in New York City. The Welsh Revival of 1904-1905 was heavily covered by international newspapers. The Azusa Street Revival 1906-1909 was promoted by a self-published newspaper (and as soon as it stopped being mailed out people stopped attending the services). The Salvation-Healing Revival of the late 1940’s and early 1950’s, was primarily advanced through the Voice of Healing Magazine. “Advertising” has had a much larger role in promotion and propagation of revival than what many are willing to acknowledge.


In discussing these seven popular myths, I hope that I have really stirred you up. While you may not agree with everything I wrote, I think you will agree that we can no longer be shaped by things that are not true. Someone once said that sacred cows make the best hamburgers. I am ready to eat, how about you?

A Whole Lotta Shakin' Goin' On

You can find the original post of this over at world revival network written by J.D. King


I recently received a highly critical email asking me about the responses of people in our televised revival services. Let me excerpt this email in part:


“I’ve gone to church all my life - 50 years. I had the misfortune of seeing your church service on television. I have never seen such a spectacle in all my life… The rock band screams out something less than coherent while people have what looks like seizures. It seems very concerted. Every third or fourth person is doing this seizure-like thing. Others fall on the ground and are covered by a green blanket. Where is all this in the scriptures?”


What I shared with this individual, I would like to share with you.

While some of the things that are happening in our services might seem unusual, they have precedent in the Bible and in church history. In the revivals of the past, people trembled in the presence of God. You can read about this in the written accounts of the Great Awakenings, the Welsh Revival, Azusa Street and others.

Yet, rather than focusing on history I would like to take a moment and look at Scripture. Throughout the Bible we discover that when people truly encounter God, they have strong reactions. The Lord’s strength and power is so mighty that people are often overpowered.

Moreover, there are a number of Bible passages where a strong response to the presence of God is shown.


The glory of God overwhelmed the priests as they served in the temple. “The cloud filled the temple of the LORD. And the priests could not perform their service because of the cloud, for the glory of the LORD filled his temple.” (1 Kings 8:10-11)
Later, Ezekiel was literally overcome. “This was the appearance of the likeness of the glory of the LORD. When I saw it, I fell facedown” (Ezekiel 1:28).
In a similar manner, Daniel was overwhelmed in the presence of God. “ I had no strength left, my face turned deathly pale and I was helpless. Then I heard him speaking, and as I listened to him, I fell into a deep sleep, my face to the ground. A hand touched me and set me trembling on my hands and knees” (Daniel 10:8-11).
When the unbelieving Romans were trying to take Jesus, they were overcome with His glory. “When Jesus said, "I am he," they drew back and fell to the ground” (John 18:6).
The Apostle Paul was struck to the ground in the glory of God. “Suddenly a light from heaven flashed around him. He fell to the ground and heard a voice say to him, ‘Saul, Saul, why do you persecute me?’” (Acts 9:3-4)
John the Revelator was significantly impacted, like others in the scriptures. “His face was like the sun shining in all its brilliance. When I saw Him, I fell at his feet as though dead” (Revelation 1:16-17)
I understand that what is happening in our midst is different than what you are used to. Yet, different does not mean unscriptural.

When Jesus touches a heart, there is great joy and passion. His power literally overwhelms. While this might look strange to others, it makes perfect sense to the one experiencing it.

If you are not comfortable with what is happening in our midst, that is okay. I would just ask you to let us go on walking and leaping and praising God as best as we can.

Again, thank you for your concerns. We trust the Lord will continue to bless you and enable you to grow in His grace!

Fajita Steak Sandwich

2 tsp olive oil
1/2 lb strip loin grilling steak
1/2 onion, sliced
4 tortillas (large) or 8 small
fajita seasoning package
salsa
1 avocado, peeled and sliced into 8 wedges
1/2 cup mozza shredded cheese

Preheat oven to 400 degrees F. Slice steak into think strips.

Heat oil in a skillet over medium-high heat. Add steak, onions and 2 Tbsp of the fajita seasoning package. Cook onions and steak until desired doneness, about 3 minutes for medium. Add 2 Tbsp water and bring to a boil. Remove from heat and set aside.

Place tortillas on a clean work space. On half of each tortilla dicide steak mixture, avocado and spoon salsa. Sprinkle with cheese. Fold tortillas in half. Place on baking sheet and bake until hot, about 5 min.

Seems to work best with the smaller tortillas.

Tuna Sandwich with Sundried Tomato and Goat Cheese

3 cans (85 g each) Lemon & Pepper Flaked Light Tuna
1/4 cup kalamata olives, pitted and roughly chopped (optional)
1/4 c Sundried Tomatoes
8 slices multigrain bread
2 cups Baby Spinach
Crumbled feta cheese

Combine tuna, olives and sundried tomatoes.

Divide mixture between 4 slices of bread. Top each with equal amounts of spinach and feta cheese crumbles. Top with remaining bread slices. Optional additional toppings: thin cucumber slices, sprouts etc.

Cream Cheese & Apple Bagel Bites

3 Tbsp spreadable cream cheese
1 Tbsp drained crushed pineapple
1 Tbsp dried cranberries
2 whole wheat mini bagels
6 thin apple slices

Blend cream cheese, pineapple and cranberries, and spread onto bagel. Top with apple slices and top half of bagel.

Tuna & Pickle Pinwheels

1/2 can Lemon & Pepper Flaked Light tuna
1 Tbsp mayo
1 small whole wheat tortilla
2 Tbsp shredded lettuce
3 baby pickles

Mix tuna and mayo together; I may also add a bit of shredded cheddar to this mixture. Spread mixture onto whole wheat tortilla, top with lettuce and line with pickles then roll and slice to create pinwheels.

Hashbrown patties

1 cup (250 mL) shredded hash browns
1/2 cup shredded mozzarella

Toss hashbrowns with cheese until well combined. Coat skillet with oil over medium-high heat. Form potato mixture into 4 thin, equal patties. Cook until golden and cooked through, 3-5 minutes per side. Drain on a paper towel.

Makes 4 patties.

17 ways to make your "diet" easier

1. Say Good Bye to Soft Drinks
→ every diet soft drink consumed each day could increase your risk of being overweight by 65% (says American Dietetic Association)
→ instead of pop sip on plain or sparkling water with lemon added for flavor

2. Eat Like Clockwork
→ women who eat erratically consume more calories and burn them less quickly than those who have six regular small meals each day.
→ don't go more than 3 or 4 hours without eating something.

3. Become a Teat-Totaler
→ green tea not only has half the caffeine of coffee but also contains catechins, which may boost your metabolism

4. Dust off the Grapefruit Diet
→ eating 3 servings of grapefruit a day (either half of a whole one or a cup of juice) for 12 weeks could help you lose just over 3 lbs. (It helps to lower insulin levels which can contribute to weight loss by reducing appetite and encourage fat burning)

5. Pack in the Protein
→ doubling up on protein could help you eat less without feeling hungry.
→ make sure a thrid of your meal is protein.

6. Shop Around, Literally
→ the center aisles of grocery stores are loaded with the highly processes, sugary and fatty foods.
→ the first couple of outer aisles is where you will find all the fresh produce, meat, dairy and seafood.

7. Buy To-Go Veggies
→ most of the veggies in your fridge should be as easy to pop in your mouth as potato chips which means they should be precut and prewashed.

8. Get Some Sleep
→ getting 7-8 hours of sleep will help prevent further weight gain.
→ when you are sleep-deprived your body produces more stress hormones whcih may increase your appetite.

9. Shop From a List
→ never go to the store without a list. This will prevent the majority, if not all, impulse buys and NEVER shop when you are hungry!

10. Stock Up on Frozen Shrimp

→ I have to pass on this one for myself but I can do it for my family.
→ shrimp has about a third of the calories of chicken adnd half the calories of sirloin so having it on hand is great for tossing into stir-fries, pastas, salads or snacking on with cocktail sauce.

11. Count to 100

→ I guess those snack sized packages of treats do come in handy for keeping track of calories eaten. Remember, the smaller the portion the less you will end up eating.

12. Look What Brown Can Do For You
→ avoid highly refined and processed foods and try to incorporate brown rice, whole-wheat pasta, whole-wheat breads and bran cereals.

13. Have a V8 While You Cook
→ Instead of snacking on "taste tests" while you cook, sip on a V8 or chew gum.

14. Switch to Salsa
→ instead of sour cream on your baked potato spoon on the salsa. Try it on salmon, chicken or veggies.

15. Brush it Off
→ brush your teeth or rinse your mouth right after you eat a meal or a snack to get rid of that urge to keep nibbling. (it's a psycholigical and a physical thing)

16. Name that Craving
→ isntead of eating until you get the right food you are craving, try figuring out if you are craving sweet, salty, smooth, crunchy and gear your snacking to the right craving.

17. Fill Your Glass
→ keeping a positive attitude can help you to eat the right types of foods and exercising as well. So keep youg glass full (not half full) and keep a positive outlook.

Avocado and Grape Tomato "Guacamole"

1 1/2 cups grape tomatoes (8 ounces), quartered vertically
1 ripe Haas avocado, diced
1/4 cup finely diced red onion
1 large garlic clove, minced
3 Tbsp chopped fresh cilantro
1 small jalapeno pepper, minced
1 tsp acacia or orange-blossom honey
juice of 1 lime (about 2 Tbsp)
1/4 tsp ground cumin

Gently combine all ingredients in a medium bowl until just mixed. Season with sea salt to taste. Serve like salsa with baked tortilla chips or atop grilled poultry or fish.

Cake Ball Bites

1 13X9 baked cake *cake mix from box or homemade.. I used Red Velvet Duncan Hines*
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles

Bake a cake from a mix or from scratch and cool completely.
Crumble cake into fine pieces.

Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.

Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.

Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.

Follow the instructions on the almond bark package for melting.
When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.

Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.

Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.
Since the balls were frozen ... the chocolate melt sets up within a few minutes.

Italian Stuffed Cabbage

1 large head green cabbage, core removed
1 pound lean ground beef
1/3 cup rice
2 eggs
1 cup chopped onions
1 qt jar home canned tomatoes or *substitute with 2 16 oz cans of diced or stewed tomatoes
1 16oz tomato sauce
1/2 bag of frozen mixed peppers.. yellow, green & red
1 tsp Worcestershire sauce
2 large garlic cloves.. diced
salt & pepper to taste

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Cut out Core from bottom of cabbage. Insert a large fork into the bottom of the cabbage. Place the cabbage into the boiling water for about 30 to 45 seconds… Just enough to make the cabbage bendable. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
Combine ground beef, uncooked rice, Worcestershire sauce, onions, diced garlic, chopped peppers and eggs. Stir thoroughly; set aside.

Remove cabbage leaves from the bowl and cut off white thick stem part. Line a 9 x 12 baking dish with the smaller inner white cabbage leaves.

Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan.

In a small bowl, stir together tomato sauce and diced tomatoes. Pour over cabbage rolls and cover pan with foil. Bake in preheated oven for 1 hour.
Serve hot with sauce.