Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

Lassi

 

• Simply Recipes
  

• 1 cup canned pineapple, including the pineapple juice, can use mango

• 1 cup plain yogurt

• 1/2 cup milk (i put pineapple juice instead)

• 4 teaspoons honey or sugar, more or less to taste

• 1t Vanilla
  

• 7 Ice cubes or more

• Put everything in the blender and chop. DRINK!
• 
  

We drink this with spicy Indian Butter Chicken.

It is so easy and simply delicious, perfect with spicy dishes.

This would be great for hot summer days too.

Linda Schade Pattberg Jello Salad

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1 large can crushed pineapple

1 lg or 2 small packages of jello (orange, strawberry, lime, lemon)

2 c buttermilk

1 container cool whip

Coconut Cream Fruit Dip

 Together as a Family

Serve with- watermelon, cantaloupe, kiwi, grapes, bananas(cut right before you serve), blueberries, raspberries, strawberries and fresh pineapple

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1¼ cups cream of coconut (Brand "Coco", found it at Smiths grocery right by the liquor and margerita mixers)
• 1 bar (8 oz) cream cheese softened

Instructions

• Add heavy whipping cream and powdered sugar into a mixing bowl. Beat with a handheld mixer, or use a stand mixer with a whisk attachment, until stiff peaks form. This will take about 3-4 minutes.
• In a seperate bowl, add the cream of coconut and softened cream cheese. Blend together until combined, smooth, and mixed well.
• Gently fold the whipped cream, with a wooden spoon or spatula, into the cream cheese and coconut mixture. Stir together until combined.
• You can serve this fruit dip right away OR for best taste and texture refrigerate the fruit dip for 2-3 hours before serving.
• Store leftovers, in a covered container, for up to 3 days.

Notes

Cream of Coconut : Refer to the picture in the post for a picture of what this looks like. You will find it in the drink mix aisle. Sometimes the same aisle as alcoholic beverages and/or flavored water packets. This does NOT contain alcohol. It is just normally used to make mixed drinks. It's not the same thing as a can of coconut milk. Look for it specifically by the brand name of Coco Real. 

Fridge Time : The flavors come together so perfectly and the fruit dip gets this creamy texture once it has refrigerated for at least 2-3 hours. I always make it ahead of time so it can hang out in the fridge before serving. 

Nutrition

Calories: 206kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 63mg | Potassium: 31mg | Fiber: 1g | Sugar: 17g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

chloe shish kabob

⅓ cup olive oil
1 ½ tablespoons Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Shaker
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary, plus more sprigs for garnish
4 boneless, skinless chicken breasts, cut into 1-inch cubes
8–10 wooden skewers, soaked for at least 20 minutes
STEP 1
In a mixing bowl, stir together the olive oil, seasoning, Worcestershire sauce, lemon juice and rosemary.
STEP 2
Add chicken to the bowl and stir well to coat the pieces evenly. Refrigerate for at least 30 minutes, up to overnight.
STEP 3
Preheat the grill to medium-high heat and grease the grates to prevent sticking. Thread the chicken onto the skewers and discard remaining marinade.
STEP 4
Grill for 10–12 minutes, turning for even browning, until the chicken is cooked through. Garnish with more fresh rosemary if desired and serve hot.   Serve with (red, orange)Peppers, mushrooms, onion, pineapple

Hidden Valley

Carly Quesadilla

Pineapple
Grilled Chicken
Cilantro
Avocado
Tomato
Jalapeno
Tortilla
Cheese
She also has used BBQ Sauce

Put all the ingredients inside the tortilla and fold the tortilla in half, laying flat. Cook on both sides of the tortilla

Teriyaki Shish Kabobs

Taste of home


1 cup sugar
1 cup reduced-sodium soy sauce
1 cup ketchup
2 teaspoons garlic powder
2 teaspoons ground ginger
2 pounds beef top sirloin steak, cut into 1-1/2-inch cubes
2 to 3 small zucchini, cut into 1-inch slices
1/2 pound medium fresh mushrooms
1 large green or sweet red pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
2 cups cubed fresh pineapple

Directions

For marinade, mix first five ingredients. Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Cover and reserve remaining marinade. Refrigerate beef and marinade overnight.

On metal or soaked wooden skewers, thread vegetables and, on separate skewers, thread beef with pineapple. Discard remaining marinade in bag. Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 12-15 minutes, turning occasionally.

• In a small saucepan, bring reserved marinade to a boil, stirring occasionally; cook 1 minute. Remove vegetables, pineapple and beef from skewers before serving. Serve with sauce.
• Nutrition Facts
• 1 serving: 306 calories, 5g fat (2g saturated fat), 46mg cholesterol, 1203mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 27g protein.

Crockpot hawaiian stacks

Saucy Fig

SAUCE
4 tablespoons butter (I like to use dairy free Earth balance)
1/4 cup cornstarch
32 oz chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons fresh chopped parsley
2-3 chopped green onions
2 cups shredded chicken (I like to use about half of a rotisserie chicken)

OTHER INGREDIENTS
3-4 cups cooked brown rice (type and quantity based on preference)

TOPPING IDEAS
shredded cheddar cheese
pineapple
diced tomatoes
diced bell peppers
peas
diced fresh mushrooms
chopped green onions
sliced black olives
chopped celery
black beans
shredded coconut
cashews
peanuts
sliced almonds
chow mien noodles
mandarin oranges
cubed avocados

1. Cook rice according to package instructions and set aside.
2. To make the sauce, in a medium/large saucepan melt the butter over medium heat.
3. Using a whisk, vigorously whisk the cornstarch into the butter to make a roux.
4. Continue to whisk until the cornstarch is completely incorporated into the butter.
5. Still whisking vigorously, add in the chicken broth a little at a time, incorporating with the butter/cornstarch mixture as you go. The liquid/flour mixture will be separate at first, but as you are whisking vigorously it will combine and thin out.
6. Once all of the liquid and cornstarch/butter mixture is combined and smoothly whisked, bring the sauce to a boil.
7. While bringing to a boil add the dry seasonings: garlic powder, onion powder, dried parsley, basil, oregano, salt and pepper.
8. Once the sauce has been brought to a boil, continue to boil for a few minutes, stirring regularly.  Your goal is to thicken the sauce.  If it looks too thin you can add more cornstarch but make sure to add the cornstarch to a little water first in a separate bowl so that it doesn’t clump together in the sauce.
9. Add in the shredded chicken, fresh parsley and green onions.
10. Serve over rice and top with desired toppings.

amy's notes   12/16/18 I made this but doubled all the ingredients. I put the seasonings and chicken in the crockpot on high for 4 hours, then shredded the chicken and waited till 1 hour before to thicken the sauce with the butter cornstarch mixture.

Crockpot Hawaiian Haystacks

1 c sour cream
1c plain yogurt
1 can cream of chicken soup
1/3 of the can fill with water
chopped onion
Frozen Chicken Breasts
Garlic powder and Italian seasoning
rice

Put everything in crockpot 2-3 hours on low. Then take out all the chicken and shred it, then put it back in to cook for 1-2 hours.
After it has thoroughly cooked add 1 c of sour cream and 1 c plain yogurt

Top with sliced olives,
chopped tomatoes
chopped celery
sliced pineapple
crunchy lo mein noodles
shredded cheese
green onions
red, orange, yellow peppers

Fruit Leather

1 gallon ziplock bag of frozen chopped plums w/o the pits (about 16 cups)
1 can of pineapple

Put pineapple and juice in blender and puree till all smooth. Then add a few cups of plums to the blender, blend till smooth. Then add the blender puree to the pan of plums and stir.

I boil all the liquid so some of the juices boil out and it condenses/reduces the amount of pureed fruit, making it more thick. I boil at least a 1/2 hour and make sure you are stirring every 5 min or so b/c it sticks and burns to the bottom of the pan if you don't.

In a food dehydrator lay a (cut open) grocery sack on the food tray, so the pureed fruit wont leak through.

I filled 4 food trays with the puree and set the dehydrator at 140 degrees, then dehydrated for about 10 hours.  It was still soft, chewy, and so delicious.

I have used apricots and pineapple before and that works out really well.

Pineapple Pudding Frosting

From Carol Lancaster

1 small pkg of instant vanilla pudding
1 small container of liquid heavy whipping cream (or frozen whipped topping)
1 container of crushed pineapple

Carol said she put the pineapple and whipping cream in fridge to make it colder. Use the liquid from the pineapple and the whipping cream to add to the vanilla pudding, mix it up.

Carol puts this frosting on top of angel food cake, it was so surprisingly delicious!!!

Yummy Jello Salad

From My Sis-In-Law

1 large can of crushed pineapple

1 large package of strawberry jello

2 cups buttermilk

1 large container of cool whip

1 or 2 bananas

Place pineapple in sauce pan. Bring to a boil - stirring, don't let it scorch.  Turn off burner and add jello. Thoroughly dissolve. Add buttermilk, stir well. Fold in half of cool whip until melted all the way in. Pour jello into 9x13 pan, sprayed with Pam. Cut banana into small pieces and mix into jello. Put in fridge over night. Spread cool whip on top and decorate with bananas, if you want.

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.

Amazing Quinoa Salad

Jamie Dredge West is the CREATOR of this Quinoa Amazing Salad


2 c water
1 c quinoa
any color of sliced and chopped peppers
avocado
almonds
mandarin ginger dressing or can serve with Sesame Ginger Dressing
shredded cabbage
sliced cherry tomatoes
mango
pinneapple
chopped fresh cilantro
optional- shreddded or cubed chicken (I havent tried it but I bet it be good)
Feta cheese

1 - Quinoa - cook with some parsley, basil. My other friend uses celery salt, thyme, sage, oregano, lemon pepper and water.
2. Chop/slice veggies- Coleslaw cabbage salad - add red/yellow/orange peppers and avocado and sliced almonds - dressing mandarin ginger.  add mango or pineapple.

3. Scoop quinoa onto plate then top with coleslaw salad, dressing, avocado, almonds, and fruit!!! It hits the yummy, nutritious, and delicious spot in my tummy. Cook enough quinoa and chop enough cabbage to last the week. Tadahhhh you have lunch waiting everyday