Health & Wellness
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Recipe
Blueberry pineapple splash
Ingredients
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1/2 cup frozen blueberries
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1/2 cup frozen pineapple
Directions
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Combine the frozen blueberries and pineapple in a baggie or container for the freezer.
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When ready to make, empty fruit into blender, add 1/2 cup liquid (water or milk) and any other additions you'd like.
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Blend and serve.
Recipe
5 Bean Mexican Soup
Ingredients
•1 can black beans
•1 can white beans
•1 can dark red kidney beans
•1 can chili beans
•1 can corn
•1 can diced tomatoes
•
Directions
•Pour all ingredients in slow cooker, season with garlic, onion powder, chili powder, and a dash of red hot peppers. Cook for an hour. Add cheese and tortilla chips to server
Recipe
Chicken, Broccoli, Cauliflower Casserole
Ingredients
•Chicken breasts
•1 bag frozen broccoli, cauliflower, carrots blend
•1 can cream of chicken soup
•1 bag shredded cheese
•½ can dried onions
Directions
•Cut chicken breasts into cubes and cook in frying pay with garlic, onion powder in canola oil
•Cook the bag of frozen veggie blend until almost done but not quite
•Mix all ingredients in baking dish
•Top with more dried onions and more cheese and bake until cheese is melted
Recipe
Twice baked sweet potatoes
Ingredients:
•4 medium sweet potatoes
•1 Tablespoon olive oil
•1/4 cup milk
•1/4 teaspoon salt
•ground pepper
•1 cup shredded cheese
•4 strips bacon, cooked until crispy, and crumbled
•sour cream and chopped chives on top
Directions:
•Preheat oven to 400F degrees. Pierce sweet potato and bake for 40-50 minutes or until soft. Allow to cool then slice them in half lengthwise
•Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl. Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
•Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven. Fill each with an equal amount of mashed sweet potato and top each with cheese. Bake another 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
•The skins are best while hot. You can store leftovers in refrigerator for up to 3 days.
