Banana Whole Wheat Scones

2 1/4 Cups Whole Wheat Flour
2-3 TBSP Splenda
1/2 TSP Ground Cinnamon
1 TBSP Baking Powder
1/4 TSP Baking Soda
1/8 TSP Sea Salt
6 TBSP Very Cold Smart Balance Butter Blend
2 Large Ripe Bananas
2 TBSP Buttermilk


Preheat Oven to 425
Grease a Large Baking sheet or Use Parchment Paper


1. Stir the dry ingredients together in a large bowl.
2. With a pastry knife, cut in the cold butter until the mixture looks like coarse crumbs.
3. Mash the bananas and stir in the buttermilk.
4. Add the banana mixture to the dry ingredients and stir with a spatula until partially combined and then turn out onto the counter.  Knead until the dough just holds together.  (Over mixing will make the scones tough.)
5. Pat the dough into a 3/4-inch thick circle.  Cut the circle into wedges and place on the prepared Baking sheet leaving one inch between the scones to allow for expansion.
6. Bake for 13 minutes or until the scones begin to brown.


Top With Agave, Preserves, or Fresh Melted Butter Blend

Finished

Topped With Some Agave

Yummy

Turkey Fajitas

1/2 Onion Sliced
1/2 Red Pepper Sliced
1 TBSP Minced Garlic
1 TBSP Salt Free Mexican Seasoning
1-2 TBSP Roasted Garlic Oil
1 TBSP Fresh Lime Juice
1 TBSP Fresh Lemon Juice

1 TBSP Rice Wine Vinegar
1 Skillet

Heat Oil on Medium High Heat
Add All Ingredients & Saute Until Done

Bison Sesame Fajitas

1 Package Bison Fillet or Bison Cubed for Failtas Usually sold in 1/2 pound to a pound packages
1/2 Onion Sliced
1/2 Red Pepper Sliced
1 TBSP Minced Garlic
1 TBSP Sesame Seeds
1 TBSP Salt Free Mexican Seasoning
1-2 TBSP Roasted Garlic Oil
1 Skillet

Heat Oil on Medium High Heat
Add All Ingredients & Saute Until Done

Jalapeno Apricot Beans And Brown Rice

16 Oz Cooked Brown Rice
16 Oz Fresh Cooked Red Kidney Beans Without Salt
1 TBSP Chopped Red Jalapenos From Jar
1-2 TBSP Low Sugar Apricot Preserves

Cook Brown Rice On Stove Top & Set Aside
Cook Beans, Drain & Set Aside
Pour Beans Into Rice Pot, Add Jalepnos, Add Apricot Preserves & Mix

Italian Whole Chicken In Slow Cooker/Crockpot

6 Quart Oval Programmable Slow Cooker/Crockpot
1 Large Onion Cut Into Thick Slices
Morton & Bassett Salt Free Italian Seasoning For a Dry Rub
http://www.mortonbassett.com/Italian-Seasoning/p/44162&c=MortonBassett@SpicesDO
If you can't find this brand, then make your own rub with equal parts dried:
basil, coriander, garlic, oregano, thyme, onion, paprika, parsley, sage and black pepper.
1 TBSP Garlic Granules
1 TBSP Paprika
1 5 Pound Whole Chicken With Insides Removed
8 Whole Garlic Gloves

Spread Onion Slices Evenly Across the Bottom Of Slow Cooker
Cut A Small Slit in Each Leg And Place The Whole Garlic Glove In The Skin
Cut a Slit On Each Side of The Top & Bottom of The Breast Place The Whole Garlic Glove In The Skin
Place The Other 2 Whole Garlic Gloves In The Cavity of The Chicken
Sprinkle Garlic Granules & Paprika Evenly Over Whole Chicken Top & Bottom
Spread Italian Seasoning Evenly Over The Whole Chicken Top & Bottom
Place Whole Chicken Into Slow Cooker On Top of Onion Slices

Cook 8 Hours on Low
There is No Need To Add Any Liquids. Your Chicken Will Be Very Moist.

Cashew Apple Salad

The weather in the Far Northwest Suburbs of Illinois has certainly been unpredictable for the last few months. First, we broke the 150 year-old rainfall record for the month of July, 2nd we had our hottest summer ever, and our third wettest summer. All this excess rain has caused an abundance of summer-time pests in my city and by my house. Unfortunately I have the misfortune of being allergic to mosquitoes, bees, wasps, and other summer time creatures. I had a bad reaction to a spider bite and was sick for over a week dealing with the effects of this, which is why I have not posted lately. In addition I have been dealing with Neuritis, Neuropathy, & Fibromyalgia flare-ups which makes it very difficult to type at all. I always take PIC's and store them for days when I do feel good to post.

1 Large Bowl
2 Cups Chopped Romaine or Leaf Lettuce
1 Chopped Green Apple With Skin
6 Sliced Grape Tomatoes
2 Chopped Mini Red & Orange Bell Peppers
1 TSP Litehouse Salad Herbs
8-10 Sliced Cashews
3 TBSP Balsamic Vinegar
1 TBSP Extra Virgin Olive Oil or Canola Oil
Fresh Grated Imported Pecorino Romano Cheese

Layer All Items In Bowl, Grate Cheese On Top