Southwest Turkey Taco Salad

1 T coconut oil
1 1/2 lb ground turkey
4 cloves garlic, minced
1 1/2 T Montreal chicken seasoning (or Southwest seasoning)
1 tsp salt, 1/2 tsp. pepper
1/4 cup fresh lime juice
3/4 tsp garlic salt
1/4 c. extra virgin olive oil
1/4 cup chopped fresh cilantro (I used cilantro oil, 2 drops)
2 romaine lettuce hearts, shredded (8 cups)
2 ripe avocados, diced
4 Roma tomatoes, seeded and chopped
2 medium jicama, peeled and shredded

Heat oil in a large nonstick skillet over medium-high heat; add ground turkey, garlic, seasoning, salt and pepper.  Cook 8 minutes or until turkey is no longer pink, stirring occasionally.  Whisk together lime juice and garlic salt in a small bowl until blended.  Gradually whisk in oil, blending well; stir in cilantro.  Divide turkey mixture, lettuce, avocado, tomato and jicama evenly among 6 plates; drizzle with dressing.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

It is not often I find something that everyone in my family loves, but this one was the exception, everyone loved it!!

2 pounds Pork Tenderloin ( I actually used a pork roast)

1 t Ground Sage

1/2 t Salt

1/4 t Pepper

1 clove Garlic, minced

1/2 c. water

Glaze:

1/2 c Brown Sugar

1 T Cornstarch

1/4 c Honey Balsamic Vinegar

1/2 c water

2 T Braggs Amino Acids (or soy sauce)

Mix together the seasonings: sage, salt, pepper, garlic.  Rub over tenderloin.  Place 1/2 c water in slow cooker, place tenderloin in slow cooker.  Cook on low for 6-8 hours.  An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan.  Heat over medium and stir until mixture thickens, about 4 minutes.  Brush roast with glaze 2 or 3 times during the last hour of cooking. Cut in half and lay flat on a foil lined pan, and place under broiler 1-2 minutes, brushing with glaze, and repeating 2-3 more times until desired caramelized crust.  Serve with remaining glaze on the side.   

Cheesy Soda Bread (bread machine)

This bread is so good, my husband and kids have been begging me for it every night.
1-2 cups club soda
1 2/3 cup shredded cheddar cheese
4 cups bread flour
1 T sugar
2 t Salt
1 tsp Oregano
1 1/4 t active dry yeast

Add ingredients to bread machine, process on white bread cycle for a 2 lb loaf.  When cycle is complete, immediately remove loaf to a cooking rack, brush with butter, and allow to cool.

Monster Cookies

These are Travis' favorite cookies

1/2 lb soft butter
1 1/2 lb creamy style peanut butter
2 C Brown Sugar
2 C White Sugar
1/2 T Corn Syrup
1/2 T Vanilla
4 t. Baking Soda
6 eggs
9 C rolled oats (gluten free, if desired)
8 oz pkg plain M&Ms
8oz pkg milk chocolate chips

Cream butter and peanut butter.  Add the remaining ingredients, blending well after each addition.  Use an ice cream scoop; flatten cookies on ungreased baking sheet leaving ample room for spreading.  (8 cookies per sheet).  Bake @350 for about 15 minutes.  Remove in wire rack after a minute or two of cooking.
Travis likes us to put on the M&Ms and chocolate chips after we have put the dough on the pan, then cook them.  

Lebanese Meatballs over Bulgur Wheat w/ green beans

This recipe said it is for 2 servings, but I think it could serve up to 4

10 oz Ground Beef
1 t Cumin
1 t Cinnamon
1 t Allspice
1/4 C Panko bread crumbs
2 cloves Garlic
1 Onion
1 bunch Parsley
1 bunch Mint
1 can Crushed Tomatoes
1/2 C Bulgur Wheat
1 T Stock Concentrate
4 oz Green Beans
2 T Olive Oi

1.  Peel, halve, and finely chop the onion.  Finely chop the parsley and half the mint.  Roll the other half of the mint into a cigar, then thinly slice.  Mince or grate the garlic.
2.  Heat 1/2 T tablespoon olive oil in a pan over medium heat.  Add the onion and cook for 5 minutes, until softened.  Season with salt and pepper.  Add the bulgur wheat, stock concentrate, and 1 1/2 cups water.  Bring to a boil, reduce to a simmer, and cover.  Simmer for 10-12 minutes, until bulgur is tender.  set aside, covered.
3.  In a bowl, combine ground beef, panko, cumin, cinnamon, allspice, parsley, chopped mint, and half the garlic.  season with a large pinch of salt and pepper.  Mix with your hands until well combined, then roll the mixture into ping pong-sized meatballs.
4.  Heat 1 T olive oil in a non-stick pan over medium heat.  Add the meatballs and sear for about 6 minutes, shaking the pan occasionally to brown the meatballs on all sides.  Add the crushed tomatoes and the remaining garlic and season with salt and pepper.   Cook over medium heat for another 8 minutes, until sauce has slightly thickened and meatballs are cooked through.
5.  In another pan, heat remaining 1/2 T olive oil over medium-high heat.  Add the green beans and season with salt and pepper.  Cook, tossing, for about 5 minutes, until crisp-tender.  Set aside, covered, to keep warm.

Finish
Fluff the bulgur with a fork.  Serve the meatballs on top with the green beans to the side.  Top with a sprinkle of the remaining mint!

cinnamon swirl banana bread

Cinnamon Swirl Banana Bread

Ingredients

For the bread:
• 3 over-ripe bananas, smashed up
• 1/3 cup melted coconut oil
• 3/4 cup honey
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups whole wheat or gluten free flour
For the swirl:
• 1/3 cup  coconut sugar
• 1 Tbs cinnamon

Directions

1. Preheat oven to 350. grease a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
2. Mix bananas, oil, honey, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!