Serves 4










Ingredients

• 1/2 cup packed brown sugar
• 3 tablespoons soy sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoons Asian fish sauce
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1 cup long-grain white rice
• 1 tablespoon canola oil
• 3/4 pound snow peas, trimmed
• 2 heads baby bok choy, leaves separated
• 1 red bell pepper, sliced
• 4 scallions, cut into 2-inch lengths
• 2 cloves garlic, thinly sliced
• black pepper

Directions

1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.

This beefy slow cooker dinner recipe has everything you could want out of a meal and more. With rice for carbohydrates, ground beef for protein and cabbage as your vegetable, you're getting a well-rounded meal in one simple recipe. The combination of flavors in this easy recipe with ground beef is simply mouthwatering and one forkful will show you why we love this dish so much. Leave the ingredients to simmer together for about six hours in the slow cooker and a delicious supper will await you at the end of the day!

Cooking Time: 6 hours


Ingredients

• 1 pound ground beef 
  
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 6 cups chicken broth 
  
• 1/2 cup ketchup
• 3 cups finely chopped or shredded cabbage
• 1 cup long-grain white rice
• 1 1/2 cups frozen corn kernels
• 2 carrots, peeled and sliced
• 2 teaspoons dried thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
•  salt to taste

 
Directions

1. In large skillet, brown ground beef and onion, until meat is brown and onion is tender, stirring frequently. Drain. 
    
2. Transfer meat mixture to slow cooker. 
    
3. Add all remaining ingredients. Stir to mix well. 
    
4. Cover and cook on low setting 5-1/2 to 6 hours. Remove bay leaf.

Just because it has eggs doesn't mean you have to make this for breakfast.  This is also a great meal to throw together on a busy week night.  Delicious and good for you too!

Makes 6 servings








Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
 4 oz. Feta cheese 

Directions
1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt, and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Why not pretend it's summer with this yummy, hot sundae.  Caramelizing the bananas in sugar and butter to add rich, deep flavor.

Serves 4

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 2 bananas, peeled and quartered
• 1/2 pint vanilla ice cream
• 2 tablespoons unsweetened coconut, toasted (optional)

Directions

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the sugar and bananas. Cook, turning occasionally, until golden brown and warmed through, 4 to 5 minutes.
2. Serve the warm bananas over the sorbet, topped with the coconut if desired.

You have to do the hard things. 

• You have to make the call you’re afraid to make.
• You have to get up earlier than you want to get up.
• You have to give more than you get in return right away.
• You have to care more about others than they care about you.
• You have to fight when you are already injured, bloody, and sore.
• You have to feel unsure and insecure when playing it safe seems smarter.
• You have to lead when no one else is following you yet.
• You have to invest in yourself even though no one else is.
• You have to look like a fool while you’re looking for answers you don’t have.
• You have to grind out the details when it’s easier to shrug them off.
• You have to deliver results when making excuses is an option.
• You have to search for your own explanations even when you’re told to accept the “facts.”
• You have to make mistakes and look like an idiot.
• You have to try and fail and try again.
• You have to run faster even though you’re out of breath.
• You have to be kind to people who have been cruel to you.
• You have to meet deadlines that are unreasonable and deliver results that are unparalleled.
• You have to be accountable for your actions even when things go wrong.
• You have to keep moving towards where you want to be no matter what’s in front of you.

You have to do the hard things. The things that no one else is doing. The things that scare you. The things that make you wonder how much longer you can hold on.  Those are the things that define you. Those are the things that make the difference between living a life of mediocrity or outrageous success.  The hard things are the easiest things to avoid. To excuse away. To pretend like they don’t apply to you.  The simple truth about how ordinary people accomplish outrageous feats of success is that they do the hard things that smarter, wealthier, more qualified people don’t have the courage — or desperation — to do.  


Do the hard things.  You will see how amazing you really are.

This chicken sandwich is easy, great for your game day crowd and oh so good!  It was a fantastic way to use up our leftover rotisserie chicken too!










Ingredients
4 Chicken Breasts, Browned & Chopped (or a rotisserie chicken)
1 Green Pepper, Sliced
1 Orange Sweet Pepper, Sliced
1 Sweet Onion, Sliced
1 pack Fresh Mushrooms
16 slices Provolone Cheese
Salt (to taste)
Pepper (to taste)
1 French Bread Loaf
Butter

Directions
1. Brown chicken breast until cooked through and chop (or use already cooked rotisserie chicken)
2. Saute peppers, onion and mushrooms in butter until tender.  Add chicken.
3. Slice your french bread in half (not completely).  Butter both sides and broil in oven until brown (about 2 minutes)
4. Put a layer of cheese slices on one side of the bread, spread chicken and peppers over the cheese slices and add another layer of cheese on top.  Broil until a little brown and bubbly. (about 2 minutes)

Breakfast for supper is a fun way to switch things up.

A yummy breakfast in one dish. Hash browns are combined with eggs, bacon and cheese in a grilled sandwich. You can always substitute sausage or ham for the bacon.

Ready in 50 Minutes - Serves 5








Ingredients 

• 4 large potatoes, peeled and quartered
  
• 4 slices bacon
  
• 1 cup shredded Cheddar cheese
  

• 4 eggs, beaten
  
• 2 tablespoons vegetable oil
  
• salt and pepper to taste

Directions

1. Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until just starting to be tender, about 5 minutes. Drain and place under cool running water to cool, then drain and pat dry. Grate into a large bowl.
2. Separate the potato shreds into two sections, and place each one on a square of waxed paper. Pat each section into a 6 inch circle.
3. Place bacon in a skillet over medium-high heat. Fry until evenly browned, then set aside to drain on paper towels. In a nonstick skillet over low heat, cook eggs until lightly scrambled. Eggs need to stay slightly wet.
4. Heat oil in a large skillet over medium heat. While the oil heats, place the egg, bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top, using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet, and fry until nicely browned on both sides, about 10 minutes per side. Cut into wedges, and serve hot.

Lemons have been used for their medicinal properties for centuries, and their health benefits are well-documented. Many centuries ago, the ancient Egyptians would drink lemon juice to clear their bodies of toxins and poisons. Modern science tells us that the Egyptians were on to something – lemons have strong antibacterial, anti fungal and antiviral properties. Science has further discovered that lemons are also good immune system boosters, help aid in digestion, and can help detoxify and purify the liver.

Lemons are powerhouses of germ-fighting and toxin-fighting substances that promote immunity and fight infection. They contain citric acid, calcium, magnesium, Vitamin C and bioflavonoids, just to name a few.

Article from Natural Health