Lavender Lemonade

This is just pretty. And I would drink it up! Now I want to grow some lavender again!

Lavender Lemonade
Yield: 8 servings
Recipe adapted from Centsational Girl & Joy the Baker

INGREDIENTS

2 cups water
1/2 cup sugar
1/4 cup agave nectar (or honey)
3 Tbsp dried lavender
2 cups freshly squeezed lemon juice
4 cups water
1 lemon, sliced (for garnish)

INSTRUCTIONS
http://www.eat-yourself-skinny.com/2012/09/lavender-lemonade.html

Photo: eat-yourself-skinny.com

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Mile-High Cabbage Pie

Mile High Cabbage Pie

Mile High Cabbage Pie

Mile-High Cabbage Pie

Ingredients
1 1/2 lbs lean ground beef
1 (16 ounce) bags coleslaw mix ( cabbage and carrots)
1 (14 1/2 ounce) bags Simply Potatoes Diced Potatoes with Onion
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
2 (8 ounce) cans refrigerated crescent dinner rolls

Directions
Pre-heat oven to 350°F.
In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
Unroll 1 can of dough. Press in 13×9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.
http://www.food.com/recipe/mile-high-cabbage-pie-5fix-497021
Photo by BDMK

CLUB PASTA SALAD

Best Club Pasta Salad www.natembry.com  Photo by: CulinaryExplorer

Best Club Pasta Salad
http://www.natembry.com
Photo by: CulinaryExplorer

 

Club Pasta Salad

Ingredients:
2 cups uncooked shell pasta
1 (1 ounce) packet hidden valley ranch dressing mix
1/4 cup bacon bits
1/2 teaspoon onion powder
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or 1 1/2 cups chicken
1/2 cup cherry tomatoes, cut into fourths
1/2 cup julienne strips cheddar cheese
4 cups bite-size pieces lettuce

Directions:
Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta.
Gently boil uncovered 15 minutes, stirring occasionally, until tender.
Drain pasta. Rinse with cold water. Shake to drain well.
Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).

Courtesy www.food.com ~ Photo by CulinaryExplorer

 

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Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe

Crockpot Gingered Chickpea and Spicy Tomato Stew Recipe

Crockpot Gingered Chickpea and Spicy Tomato Stew

Crockpot Gingered Chickpea and Spicy Tomato Stew

Recipe and Photo Credit: http://www.cookincanuck.com
Author: Dara Michalski | Cookin’ Canuck
Serves: Serves 6
Ingredients

1 tbsp olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tbsp minced fresh ginger
2 tsp ground coriander
1 tsp coriander seeds
1 tsp salt
½ tsp freshly ground black pepper
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
2 cups (packed) fresh spinach leaves

Instructions

Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
Serve as a side dish or over rice as an entrée.

Notes
Weight Watchers Points: 6 (Points+), 5 (Old Points)
Nutrition Information
Serving size: ⅙ of stew Calories: 248.6 cal | Fat: 6.3g | Saturated fat: 0.8g | Carbohydrates: 41.2g | Sugar: 5.1g | Sodium: 917.7mg | Fiber: 8.3g | Protein: 8.7g | Cholesterol: 0mg

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Easy 5-Minute Almost Cheesecake Dessert

Easy 5-Minute Almost Cheesecake Dessert www.natembry.com

Easy 5-Minute Almost Cheesecake Dessert
http://www.natembry.com

Easy 5-Minute Almost Cheesecake Dessert

Ingredients
1/4-1/3 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) cans sweetened condensed milk
8 ounces sour cream
1/4 cup lemon juice
1 (21 ounce) cans cherry pie filling ( or blueberry pie filling)

Directions
Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
Grease an 8 x 8-inch square baking dish.
In the baking dish melt the butter inside the oven.
Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
Spread evenly over the crumb/crust.
Spoon the pie filling evenly over the cream layer (don’t worry if it sinks a bit, it will all bake together).
Bake on lowest oven rack for 25-30 minutes, or until set (don’t over bake).
Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
** This dessert is very good so you might want to consider doubling it — this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.

Recipe Credit http://www.food.com/recipe/easy-5-minute-almost-cheesecake-dessert-91423
Photo by Hipfan

MEATLOAF MEATBALLS TO DIE FOR

Best Little Meatloaf Meatballs ever!

Best Little Meatloaf Meatballs ever!

 

These are mouthwatering delicious!!!!

MEATLOAF MEATBALLS TO DIE FOR

http://www.natembry.com

Makes 24 meatloaf balls…

Ingredients:
2 lbs. lean ground beef
5 slices sourdough bread
1 c. almond milk (any milk)
1/2 tsp. soy sauce
1 Tbsp. Italian seasoning
1 medium onion, diced fine
2 eggs
4 tsp. minced garlic
12 slices thin bacon, cut in half
Sauce:
1/3 c. brown sugar
1 tsp. prepared mustard (sandwich mustard)
1 c. ketchup
black pepper

Directions:
Preheat oven to 350°. Line cupcake pan with liners or coat with cooking spray. Remove any rings and wash hands well.
Stack bread slices and using a sharp knife, dice bread up as if making croutons. Add milk, eggs, seasoning, soy sauce, onion and garlic to bread and mix well.
Add ground beef to wet mixture. Using hands, mix well until wet mixture is combined well.
Using an ice cream scoop, scoop up a ball of meat mixture. Take one of the bacon halves and wrap around the ball. Place ball into cupcake pan.
Mix all ingredients for sauce in a small bowl. Take a spoon of this sauce and spread over the tops of each meatloaf ball. Sprinkle with black pepper.
Bake 45 minutes to an hour, depending on oven. After 45 minutes, keep an eye on them to not get over done or they will not be as moist.

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