Great Meal To Get Kids To Eat Spinach

1 PKG Frozen Chopped Spinach
1 PKG Sun Dried Tomatoes Not in Oil or in a JAR
1 CAN No Salt Added Black Beans, Tripple Rinsed & Drained
1 TBSP Frontier Garlic Pepper Blend
1-2 TBSP Imported Pecorino Romano Cheese
1 Large Bowl


Cook Spinach, Drain, Pat Dry And Empty in Large Bowl. Separate with Spoon.
Add in Sun Dried Tomatoes, Can of Beans, Garlic Pepper Seasoning, & Top With Cheese.
Mix All Together And Your Ready To Eat.

You Can Have This By Itself As In The PIC Or You Can Add It To Pasta With Some Light Alfredo Sauce or Use With Some Lean Ground Turkey For Meatballs. See Additional Links For These Recipes.

Sesame Ginger Blackened Creole Teriyaki Sirloin Steaks

4 Small Thin Petite Sirloin Steaks Using Grass Fed Beef

Sesame Seeds

2 OZ Litehouse Toasted Sesame Ginger Dressing Sauce & Marinade

3-4 OZ Kikoman Teriyaki Garlic & Green Onion Sauce Takumi Collection

1 TSP Frontier Blackened Creole Seasoning

1 TSP Litehouse Freeze Dried Garlic

1 TSP Litehouse Freeze Dried Mushrooms

1 Disposable Broiler Tray

Enough Skewers for How Many You Want To Serve

Marinate Overnight & Then Disguard Marinade

Assemble Steaks

Place Steaks in Broiler Pan 

Add in Your Marinade Sauces, Blackened Creole Top With 1-2TSP of The Freeze-Dried Mushrooms & Garlic 

Marinade in Fridge for 1 Hour And Then Broil Until Done

Sesame Ginger Blackened Creole Teriyaki Bison Kabobs

Cut Up Use 3 Pieces Per Skewer of Bison

Red, Yellow, & Green Bell Peppers Cut in The Size of About A 2 Inch Triangle 

Thick White Onion Slices

2 OZ Litehouse Toasted Sesame Ginger Dressing Sauce & Marinade

3-4 OZ Kikoman Teriyaki Garlic & Green Onion Sauce Takumi Collection

1 TSP Frontier Blackened Creole Seasoning

1 TSP Litehouse Freeze Dried Mushrooms

1 Disposable Broiler Tray

Enough Skewers for How Many You Want To Serve

Marinate Overnight & Then Disguard Marinade

Assemble Kabobs

Place Kabob in Broiler Pan 

Add in Your Marinade Sauces, Blackened Creole Let Hang For 1 Hour in Fridge

Top With 1-2TSP of The Freeze-Dried Mushrooms & Cook

Make Sure To Put Another Pan With Tin Foil Under Your Broiler Pan 

Disposable Pans With Too Much Fluid Can Spill or Be Too Awkware To Remove From Oven

Bake in 375 Oven Until Bison is Done

This Time I cooked everything without the Skewers

Here Is The Teriyaki Sauce To Use

Here is The Sesame Marinade

Here IS The Freeze-Dried Mushrooms & Blackened Creole

Sesame Ginger Blackened Creole Teriyaki Bison Prepared & Ready To Cook

Finished Product

Organic Chicken Sesame Ginger Terriyaki Kabobs

Organic Boneless Skinless Chicken Breasts Cut Up Use 3 Pieces Per Skewer

Red, Yellow, & Green Bell Peppers Cut in The Size of About A 2 Inch Triangle 

Thick White Onion Slices

2 OZ Litehouse Toasted Sesame Ginger Dressing Sauce & Marinade

3-4 OZ Kikoman Teriyaki Garlic & Green Onion Sauce Takumi Collection

Sesame Seeds

1 TSP Litehouse Freez Dried Spring Onions

1 Disposable Broiler Tray

Enough Skewers for How Many You Want To Serve

Marinate Overnight & Then Disguard Marinade

Assemble Kabob

Place Kabob in Broiler Pan 

Add in Your Marinade Sauces, Sesame Seeds, Spring Onions, & Let Hang For 1 Hour in Fridge

Bake in 375 Oven Until Chicken is Done

Here Is The Teriyaki Sauce To Use

Here is the Sesame Ginger Marinade To Use

Finished Sesame Ginger Chicken Kabobs

Take Everything off Skewers & Let Hang Out in Sauce For 10-12 Minutes Ten Serve & Enjoy

Easy Healthy Chicken Kabobs

Organic Boneless Skinless Chicken Breasts Cut Up Use 3 Pieces Per Skewer
Red, Yellow, & Green Bell Peppers Cut in The Size of About A 2 Inch Triangle
Thick White Onion Slices
1 Small 0OZ Bottle of Wishbone Light Italian Dressing Sweetened With Splenda
1 Disposable Broiler Tray
Enough Skewers for How Many You Want To Serve
Marinate Overnight & Then Disguard Marinade

Place Kabob in Broiler Pan And Cook in 375 Oven Until Chicken is Done

Here Are The Kabobs Marinating In Italian Dressing

Fruit & Berry Delight

Wondering What DO With All Those Great Summer Berries And Fruits That You Pick Up at The Farmers Market's And You Can't Eat in Time Before They Go Bad. Freeze Them And Then Use Them Later for Yogurt Toppings, On Top Of Oatmeal, In Smoothies, On A Salad, For Fruit Salsas, Blend or Puree Them For Baking, And In Salad Dressings.

Here is a PIC of Some Fruits That Freeze Well Together That I Will Use in a Salad And In My Oatmeal.

Blackberries, Raspberries, Strawberries, & Peaches

Lemon Tart

Either Make Your Own Tart or Buy a Prepared One

This Website PIC is for You to Learn What a Tart Looks Like. You Certainly Don't Need A Case of Tart or Quiche Shells Unless You Own a Business.

This is not the best PIC, but it Gives You An Idea of The Type of Tart You Can Use.
http://www.amazon.com/dp/B003UMX4OE/ref=asc_df_B003UMX4OE1252747?smid=A34VZ1I3LRCJ06&tag=pgmp-640-11-20&linkCode=asn&creative=395105&creativeASIN=B003UMX4OE

This is another brand I have used.
http://www.amazon.com/dp/B001RBDVNE/ref=asc_df_B001RBDVNE1263208?smid=ATVPDKIKX0DER&tag=pg-640-11-20&linkCode=asn&creative=395093&creativeASIN=B001RBDVNE

1/4 cup freshly-squeezed lemon juice
grated zest of one organic lemon, not treated with any pesticides or wax sprays.
1/2 cup Splenda
2-3 TBSP Smart Balance Butter Blend Stick Cut Very Small
1 Egg
1 Egg Yolk

One Ready Made 5 Inch Quiche Tart Shell

Preheat the oven to 350F 

1. In a medium-sized Aluminum-Free saucepan, heat the lemon juice, zest, Splenda, and Butter Blend. Have a mesh strainer nearby.

2. In a small bowl, beat together the eggs and the yolks.

3. When the butter blend sticks are melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.

4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.

5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.

6. Remove from the oven and let cool before slicing and serving.

7. Top With Icing Made With Confectioner's Sugar & Water