Whole Wheat Pancakes

Favorites Cookbook

1 cup wholewheat flour
2 tsp baking powder
1 T sugar
1/2 tsp salt
1 cup milk
1 egg
2 T vegetable oil

Combine all ingredients and beat until well mixed. Bake on hot griddle and serve with fruit or syrup.

Slow Cooker BBQ Cranberry Chicken

Ingredients:

2 lbs chicken breasts
1/4 cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup barbecue sauce

Directions:

Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Slow Cooker Black Bean and Corn Salsa chicken

Ingredients:
2 (14 oz) cans black beans, drained and rinsed
2 (14 oz) cans corn, drained
1 (1 oz) package taco seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water

Directions:

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Cilantro Lime Chicken with Corn and Black Beans

Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Kneaders Mustard Spread

2 T mustard
3 T mayonnaise
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp honey

Slow Cooker Hawaiian Meatballs

Slow Cooker Hawaiian Meatballs Recipe (Make this 3 times)

Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce

Directions:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks. Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.
When ready to use dump the bag contents into a slow cooker and cook on low for 3-4 hours or until heated through.
Serve over quinoa or rice.

Emily's Granola

8 cups oats
1 1/2 cup coconut oil
1 1/2 T cinnamon
1 T vanilla
3 cups maple syrup
1 tsp salt

Optional: slivered raw almonds, whole raw almonds, pumpkin seeds or pepitas, hemp seeds, craisins

Melt coconut oil, mix all ingredients except oats together. In a large bowl combine oats with other dry ingredients of your choosing. Pour liquid mixture over oats and stir to combine. Spread onto sprayed cookie sheets and bake at 325 for 15 minutes. Remove pan and stir mix then bake for additional 15 minutes until golden and crispy. Cool to room temp and stir again.

Thai Salmon

Salmon Fillets
Salt
Thai sweet chili sauce
sliced green onions



Sprinkle salt onto salmon and top with thai sweet chili sauce, coating the fish evenly.

Grill or bake salmon until flakey. Serve topped with green onions over hot rice. Add more sauce as needed over the rice.


Thai sweet chili sauce:

Ingredients

1/2 cup maple syrup
1/4 cup water
2 tbsp white vinegar
1 tbsp cornstarch
1 small garlic clove, crushed
1 tsp salt
1/2 tsp chili flakes
Directions

In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.
Storage Instructions: Refrigerate for up to a few months.

Thai Sweet Chili Sauce

Ingredients

1/2 cup maple syrup
1/4 cup water
2 tbsp white vinegar
1 tbsp cornstarch
1 small garlic clove, crushed
1 tsp salt
1/2 tsp chili flakes
Directions

In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.
Storage Instructions: Refrigerate for up to a few months.

*I used a little less chili flakes to decrease the heat

Oatmeal Pancake Mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

DIRECTIONS

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.


To make the pancakes: whisk together 1 cup of mix, 1 egg, and 1/2 to 1 cup buttermilk (depending on how thick you want your batter. Here is a guide for making your own buttermilk). The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!


From Mels Kitchen Cafe