Apple Pie Dip

Dip Ingredients:
2 cups peeled, cored, and diced organic apples
1 1/2 teaspoon organic fresh lemon juice
2 1/2 teaspoons organic brown sugar
2 1/2 teaspoons organic apricot preserves
1/4 teaspoon organic cinnamon
2 teaspoons organic raw honey

Chip Ingredients:
5 (6-inch) organic flour tortillas
2 tablespoons organic butter or vegan substitute, melted
1/2 teaspoon organic cinnamon
1 1/2 tablespoons organic brown sugar

Directions:
1.Combine all the dip ingredients in a bowl, then cover with foil and bake in oven until soft at 350 or 400 degrees. Check on them repeatedly to make sure the apples don’t get mushy. You can leave the foil off for a few minutes to toast the top.

2. Once the apples are finished cooking you can ether serve them warm or put the apples in the fridge to chill.

3.Brush the tortillas with butter, then cut them into wedges.

4.Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350º F until golden brown, about 10 minutes. Let them cool before serving.

You can add Different fruit preserves or some fresh sage or cloves to switch up the taste, even pecans! This is a simple, delicious and healthy alternative to desert dips. When you are already pigged out and over stuffed it is sometimes nice to add something healthy to the mix.

BUFFALO FINGERS

INGREDIENTS:
*1 brick (350 or 450g) extra-firm organic tofu

*1/2 cup organic hot sauce or buffalo sauce
*1/3 cup Brummel & Brown
*organic garlic powder
* organic blue cheese dressing
* organic cooking spray
* organic celery sticks

Instructions:

1. Press tofu under heavy plate or weight for 30 minutes to press out excess water or your can use your hands.
2. Sprinkle with garlic powder if desired.
3. Cut pressed tofu into strips, chunks, nuggets, or whatever shapes you desire. Don’t make them too big, or they won’t hold enough sauce.
4. Melt the Brummel & Brown in a small saucepan over low heat. This will form the base for your sauce.
5. In a separate small frying pan, heat some cooking spray. Fry the tofu over medium heat, being careful not to burn. When the first side is golden brown, flip the tofu.
6. When the butter or margarine in the saucepan is melted, gently stir in the hot sauce with a wooden spoon.
7. When the two are sufficiently mixed, pour sauce slowly over the tofu, which should still be cooking (on its second side) in the frying pan.
8. Wash and cut your celery sticks while the sauce is cooking on the tofu fingers.
9. Pour some blue cheese into a small dipping bowl.
10. Serve your Buffalo Fingers and enjoy!

Spicy Cabbage Rolls

Ingredients:

1/2 cup organic chopped spinach
1/2 cup organic chopped celery
2 cups organic diced tomatoes
1/2 cup organic diced onions
1/2 cup organic chopped mushrooms
1 cup organic shredded carrots
1 tbsp organic oilve oil
1 tsp organic lemon juice
1 head organic cabbage
1 1/2 Simply Organic Spicy Steak Seasoning
1/4 cup water

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together all the vegetables except cabbage.
3. Add Spicy Steak Grilling Seasons, oil and lemon juice.
4. Carefully remove leaves from cabbage head.
5. Spoon approximately 1 tablespoon mix onto each leaf.
6. Roll each leaf and fold in sides.
7. Lay folded side down in 2-quart casserole dish. Repeat until pan is full, reserving 1/3 of the vegetable mix.
8. Spread leftover vegetable mix over tops of rolls, and add water to the bottom of the pan.
9. Cover with foil and bake 40 minutes or until cabbage is tender.

Ingredients:
1 box whole wheat pasta (your favorite shape)
1 small can organic sliced ripe black olives
1/4 cup organic green pepper sliced
1/4 cup organic red bell pepper sliced
1/4 cup organic red onion, diced chopped
1/4 cup organic carrot chopped
1 oz. turkey pepperoni (optional)
1/4 cup organic uncooked broccoli chopped
1/4 cup organic uncooked cauliflower
1 tsp organic black pepper
1 tsp organic hot red pepper
1 tsp organic oregano
1 tsp organic parsley
1 tsp organic garlic powder
1 tsp organic basil
Organic White Balsamic Vinegar
Grated Parmesan Cheese
Organic Extra Virgin Olive Oil

Directions:
Begin by boiling the pasta according to the boxes instructions. While the pasta cooks start chopping your peppers, onions, broccoli, cauliflower, olives & turkey pepperoni. After chopping all vegetables and pepperoni place in a large bowl. By this time the pasta should be ready to drain. Make sure the pasta is drained completely, then add the pasta to the bowl and mix. You can add some olive oil at this time to make everything mix smoothly. Also add a small amount of the vinegar as well so the taste has time to set in.
Now begin to add the basil, parsley, garlic powder, oregano, hot red pepper & black pepper. Mix thoroughly and add a little more olive oil and more vinegar. You don’t want to add too much vinegar because it can make the salad soggy while you let it sit and cool. You can always add more vinegar later to give it more taste. Place in refrigerator and let cool for 30 minutes minimum. When you are ready to serve you can add more vinegar if you need to add more for taste. Then mix in the parmesan cheese and sprinkle some on the top before serving.

INGREDIENTS

1 can ready made pizza whole wheat dough (or homemade organic whole wheat dough)
1. Wilton 9 Inch Heart Pan
1 jar (8 oz) organic pizza sauce or homemade sauce
Turkey/veggie pepperoni or any topping of your choice
1 cup shredded fresh mozzarella cheese
1/2 teaspoon organic basil
1/2 teaspoon organic oregano
1/2 teaspoon organic parsley
1/2 teaspoon organic red pepper flakes
1 teaspoon olive oil

DIRECTIONS

1. Preheat oven to 425°F. Lightly grease heart shaped baking pan or pans with olive oil. If using thin crust: Heat oven to 400 F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet.
2. Unroll dough on work surface. Place dough in heart shaped pan and smooth into heart shape. Make sure to keep the edges thicker for the crust.
3. Put pizza sauce evenly onto the heart, spreading to within 1/2 inch of edges. Sprinkle oregano, parsley, red pepper flakes and basil on top of sauce. Then top pizza with turkey pepperoni or desired toppings and cheese.
4. Bake crust between 10 to 15 minutes or until crust edges are golden brown and cheese is melted.
5. Take out of oven let cool for a few minutes then serve! Your family will love it!!

4 ripe organic avocados
1 tbs organic fat free sour cream (n/a if vegan)
1 medium organic yellow or white onion, finely chopped
8 to 10 organic cherry tomatoes
1 large organic lime
1 large organic lemon
2 small organic jalapeno peppers, finely chopped (seeds removed)
2 cloves organic garlic, finely minced
organic sea salt to taste
organic ground black pepper to taste
1 large bunch fresh organic cilantro, finely chopped (stems removed)
1tsp organic cumin
1tsp organic chili powder
1tsp organic red pepper flakes

Organic Corn Tortilla Chips for dipping

Cut all 4 avocados into halves. Remove pits. With a sharp knife, score each half length- and crosswise to form cubes. Scrape out each avocado half into large mixing bowl. Roll lime & lemon on counter top to allow juice to surface. Cut lime & lemon in half and
squeeze juice of only 1 half of each over avocados — careful not to drop any seeds into your bowl or use too much juice you can add more later. Add onion, tomatoes, jalapeno, garlic, and cilantro into bowl. Mix vigorously with wooden spoon. Add cumin, red pepper flakes, chili powder, salt and pepper to taste. If you prefer a more whipped guacamole, try using a hand mixer to whip some of the avocados before adding all of the otheringredients. Scoop with chips and enjoy!

Ingredients

* 8 organic potatoes (your preferred size & color)
* 2 tablespoons Brummel & Brown or organic butter
* 1/2 cup organic sour cream
* 1/2 cup organic milk
* 2 teaspoons sea salt
* 1 1/2 teaspoons freshly grown organic black pepper
* 1 1/2 cup shredded monetary jack or cheddar cheese
* 1/2 steamed organic broccoli
* 1 teaspoon organic garlic powder
* 1 tespoon organic onion powder
* 1 large organic lemon

Directions

Preheat the oven to 500 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with towel and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut the potatoes and broccoli into small pieces and begin to mash them in a large bowl. After mashing add 2 tablespoons of Brummel & Brown, organic sour cream, organic milk, sea salt, garlic powder, onion powder and pepper. Then mash until desired smoothness. Add 1 cup of shredded cheese and mix again. After the mashing is finished place in a baking pan and smooth top. Use the 1/2 cup shredded cheese to top off the bake!

Butter a 9 by 13-inch casserole dish with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole dish and top with the remaining grated cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot

Ingredients:

1 box organic macaroni and cheese
1 tablespoon Brummel & Brown
1 pinch organic fresh ground black pepper
1 tsp sea salt
1 cup shredded organic cheddar cheese
1 tsp organic dill
1/2 tsp organic basil
1/2 tsp organic parsley
1/2 tsp organic oregano
1/4 cup diced organic onion
1/2 cup organic fat free milk
1 can lite tuna in water (dolphin friendly), drained
1 cup organic pea, corn and carrot medley

Directions:
Preheat oven at 375 degrees. Follow directions in cooking macaroni and drain. Add milk, Brummel & Brown, onion, peas, carrots, corn pepper, salt, dill, parsley, oregano, basil, and most of the cheese. Add tuna and stir. Place mixture in cooking pan/dish and sprinkle top with the remaining cheese. Place in oven for 30mins or until top browns. Take out of oven and let cool.

Ingredients

* 1 container plain Greek yogurt (Fage)
* 2 medium organic cucumbers diced
* 2 tablespoons organic olive oil
* 1/2 organic lemon, juiced
* organic sea salt & organic pepper to taste
* 2 tablespoons organic dill
* 2 tablespoons organic garlic powder
* 1/2 organic white onion diced

Directions

Open & drain container of Greek yogurt. Mix diced cucumber, onion, dill & olive oil together until desired texture. Next add lemon juice, garlic powder, & salt and pepper and mix to taste. Let sit in refrigerator for an hour. Stir and serve.

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