xiaoxl/recipe_data huggingface dataset:
Applesauce Oatmeal Bites
Category: breakfast-and-brunch
By VirginiaLark

These are the perfect finger food for toddlers! They make a great breakfast or snack for on-the-go.

Ingredients:
cooking spray
1 cup applesauce
2 cups quick-cooking oats

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with cooking spray. Combine applesauce and oatmeal in a bowl; mix until evenly moistened. Spread mixture into the prepared baking dish. Bake in the preheated oven until no longer sticky, about 10 minutes. Flip applesauce oatmeal onto a work surface. Cut into bite-size squares and allow to cool.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 bite-size squares

Calories: 180.3
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 34.3 g
Sugars: 6.6 g
Dietary fiber: 4.8 g
Protein: 5.4 g
Sodium: 3.7 mg
Overnight Preserved Lemons


Ingredients:
lemons, kosher salt

Directions:
Juice 6 of the lemons and set the juice aside.
Partially quarter each of the remaining lemons so they stay together at the stem end.
Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
Cover the lemons halfway with salt. Add the reserved juice.
Pack the lemons tightly in the bag, squeeze out any air and close the bag.
Freeze overnight.
Remove the lemons from the freezer, defrost and use for cooking.
Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year].
Rinse off the salt and proceed with cooking.
Basic Pork Brine
Category: side-dish
By JulieG

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Ingredients:
2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed

Directions:
Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 85.4
Carbohydrates: 22 g
Sugars: 21.4 g
Protein: 0.1 g
Sodium: 1159.8 mg
Spiced Apple Loaf


Ingredients:
plain flour, caster sugar, butter, margarine, sultanas, egg, ground nutmeg, ground mixed spice, ground cinnamon, baking powder, cooking apples

Directions:
Pre-heat oven to gas 4 or 180.
Line a 2lb loaf tin with greasproof paper.
Peel and core the apples, cut into chunks, place in a pan and cover with water, bring to the boil and simmer until the apples are just starting to soften. Drain and add a little sugar to taste (I prefer the apples to be quite tart]. Leave to one side to cool.
Put all dry ingredients into a large bowl together and mix roughly.
Next add all wet ingredients at same time,  mix until all of the flour mixture is taken up.
Pour into the loaf tin and cook for 1 1/4 - 1 1/2 hours until browned.
When the cake is cooked, LEAVE IT IN THE TIN until cool, then wrap in foil.
This cake is best left until the next day to eat (if you can wait that long!].
Mmmm.... Brownies


Ingredients:
sugar, Splenda Sugar Blend for Baking, butter, water, eggs, vanilla extract, flour, baking soda, salt, bittersweet chocolate chips, powdered sugar

Directions:
Preheat the oven to 325 deg. Grease an 8x8 inch square pan.
In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in the 2 chocolate bars until melted and smooth. Mix in the eggs and vanilla.
Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan. Sprinkle top with chocolate chips.
Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan on wire rack (while brownies are cooling, sift powdered sugar over the top if desired].
Salmon Cakes II
Category: appetizers-and-snacks
By JEANIE BEAN

Cheddar cheese and parsley add to the color and taste of these flavorful patties. My neighbor tried them and has been passing around the recipe ever since!

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1  egg
½ cup fresh bread crumbs
1 tablespoon Worcestershire sauce
⅛ teaspoon hot pepper sauce
¼ teaspoon ground black pepper
¼ cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
¼ cup butter
3 tablespoons olive oil

Directions:
Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes. In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 patties

Calories: 490
Fat: 33.7 g
Saturated fat: 12.4 g
Carbohydrates: 15.7 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 30.1 g
Cholesterol: 136.3 mg
Sodium: 659 mg
Fettuccine Carbonara


Ingredients:
olive oil, garlic cloves, prosciutto, dry white wine, eggs, parmesan cheese, fresh parsley, fresh ground pepper

Directions:
heat olive oil in saute pan over medium heat., add garlic and prosciutto, cook for 3 minutes over low heat., add wine and continue cooking for 2 to 3 minutes., remove saute pan from heat and set aside., place eggs in bowl and whisk., add pepper, both cheeses and mix well., pour mixture over drained hot pasta mix rapidly, season again with pepper., add prosciutto mixture, sprinkle with parsley., mix and serve.
Mousse Au Chocolat (Belgium)


Ingredients:
bittersweet chocolate, coffee, powdered sugar, dark rum, chocolate

Directions:
In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly.
Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak.
In a separate bowl, beat whipping cream into soft peaks.
Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum.
Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up.
Before serving, garnish with chocolate shavings.
Helene's Seductive Prime Rib


Ingredients:
"flour"

Directions:
Remove the rost from the refrigerator 2-4 hours before cooking.  This should be at room temperature.
Preheat oven to 500 degrees.
Put roast in shallow roasting pan, fat side up.
Sprinkle with flour and rub flour into the fat.
Season with salt and lots of fresh ground pepper.
Put roast in hot oven and bake according to weight, about 5 minutes per pound.  For a 4-1/2 - 5 pound roast 25-30 minutes; for an 8-9 pound roast 40-45 minutes; for an 11-12 pound roast 55-60 minutes.
When cooking time is finished, turn off the oven.
DO NOT OPEN OVEN DOOR AT ANY TIME.
Allow roast to remain in oven until oven is lukewarm, about 2 hours.
This method of cooking the prime rib will ensure a crunchy brown outside, and the internal heat will be suitable for serving (yum!] medium rare beef for as long as 4 hours.
African Peanut and Ginger Chicken


Ingredients:
boneless skinless chicken breasts, lemon juice, salt, onions, green bell pepper, garlic, fresh ginger, chili powder, diced tomatoes, dried thyme, crushed red pepper flakes, canned broth

Directions:
Stir lemon juice with chicken pieces and season with salt.  Set aside for 10 minutes.
Heat vegetable or peanut oil in skillet and saute chicken until cooked through.
Refrigerate chicken.
Saute onions and peppers until tender in vegetable or peanut oil.
Add garlic, ginger and chili powder and cook, stirring constantly, 5 minutes.
Stir in tomatoes, thyme and crushed red pepper.  Bring to simmer for 5 minutes.
Add peanut butter and stir until blended.  Stir in chicken stock or broth and return to simmer.
Add cooked chicken.
Reduce heat and simmer, stirring frequently, until thickened and reduced (approx 45 minutes].
Remove from heat and cool.
Freeze in bags or pans.
Reheating:  Defrost.  Transfer to saucepan and heat thoroughly.  Serve over rice.
Fiesta Spaghetti


Ingredients:
spaghetti, onion, ground cumin

Directions:
Cook spaghetti according to package directions, omitting salt. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
Add sauce, undrained tomatoes, beans and cumin. Simmer 10 minutes, stirring occasionally.
Drain spaghetti; add to skillet and toss with tomato mixture.
COOK'S TIPS: Breaking spaghetti in half before cooking will make it easier to toss with tomato mixture. Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder-flavored dish. Spaghetti may be topped with shredded cheese, sour cream or green onions, if desired.
Jerk Seasoning


Ingredients:
allspice berry, nutmeg, black peppercorns, dried thyme, cayenne, paprika, sugar, salt, garlic

Directions:
put allspice, nutmeg, peppercorns and thyme in a spice grinder and grind to a fine powder.
mix in remaining ingredients and use immediatly.
to use later omit garlic and ginger and store in a tightly covered container, add garlic and ginger just before using.
hot and sour cabbage salad


Ingredients:
napa cabbage, scallion, seasoned rice vinegar, ginger, sugar, red pepper flakes

Directions:
put cabbage and scallion in a bowl.
heat remaining ingredients to boil and lower heat, cook until sugar is dissolved.
pour over cabbage, toss to combine.
Shawarma Seasoning
Category: side-dish
By JTCosmo

Mix the Middle Eastern shawarma classic seasoning yourself. This version has a little lighter clove flavor.

Ingredients:
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 tablespoon ground cardamom
½ tablespoon chili powder
½ tablespoon dried oregano
½ tablespoon salt
2 teaspoons ground cloves

Directions:
Mix garlic powder, black pepper, allspice, nutmeg, cinnamon, cardamom, chili powder, oregano, salt, and cloves together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 39.1
Fat: 1.2 g
Saturated fat: 0.5 g
Carbohydrates: 8.2 g
Sugars: 1.2 g
Dietary fiber: 3.1 g
Protein: 1.2 g
Sodium: 593.5 mg
Air Fryer Stuffed Mushrooms
Category: appetizers-and-snacks
By France C

These low-carb mushrooms are easy to make and cook in under 10 minutes in your air fryer. They make the perfect game-day snack, but also impress as a first course when having friends over for an elegant dinner.

Ingredients:
1 (16 ounce) package whole white button mushrooms
2  scallions
4 ounces cream cheese, softened
¼ cup finely shredded sharp Cheddar cheese
¼ teaspoon ground paprika
1 pinch salt
cooking spray

Directions:
Using a damp cloth, gently clean mushrooms. Remove stems and discard. Mince scallions and separate white and green parts. Preheat an air fryer to 360 degrees F (182 degrees C). Combine cream cheese, Cheddar cheese, the white parts from the scallions, paprika, and salt in a small bowl. Stuff filling into the mushrooms, pressing it in to fill the cavity with the back of a small spoon. Spray the air fryer basket with cooking spray and set mushrooms inside. Depending on the size of your air fryer, you may have to do 2 batches. Cook mushrooms until filling is lightly browned, about 8 minutes. Repeat with remaining mushrooms. Sprinkle mushrooms with scallion greens and let cool for 5 minutes before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 servings

Calories: 103.5
Fat: 8.4 g
Saturated fat: 5.2 g
Carbohydrates: 3.5 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 5 g
Cholesterol: 25.7 mg
Sodium: 116.3 mg
Doog's Salisbury Steak


Ingredients:
onion, garlic clove, egg, salt, pepper, Worcestershire sauce, brown mustard

Directions:
Combine soup, mustard, Worcestershire and horseradish in a small bowl and set aside.
In a medium bowl, mix together well ground round, onion, garlic, bread crumbs, egg, salt, pepper and 1/4 cup of the soup mixture.
Shape into six Salisbury steak patties and place in a baking dish.  Bake @ 350° for 30 minutes.  Remove from oven and spoon off excess grease. You can also put a slice of bread beneath each patty to soak up the grease - discard the bread prior to pouring the remaining soup mixture over the steaks.
Pour remaining soup mixture over steaks and return to oven for 10 minutes.
Bavarian Red Cabbage


Ingredients:
onion, red cabbage, tart apple, raisins, cider vinegar, brown sugar, caraway seeds, salt, pepper, bay leaf

Directions:
In a large saucepan or Dutch oven, cook onion in oil until tender.  Stir in cabbage.
Cover and cook over low heat for 10 minutes or until cabbage becomes limp.
Stir in apple, raisins, vinegar, brown sugar, caraway seeds, salt, pepper and bay leaf.
Cover and cook over low heat for 20 minutes.
Banana Split Cake II
Category: desserts
By Judy

An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable.

Ingredients:
1 (16 ounce) package vanilla wafers, crushed
1 cup margarine, melted
1 (20 ounce) can crushed pineapple, drained
6  bananas
1 (8 ounce) package cream cheese
2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
¼ cup chopped walnuts
8  maraschino cherries

Directions:
Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan. Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries. Chill for at least 4 hours before serving.

Prep time: 25 mins
Total time: 4 hrs 25 mins
Yields: 1 13x9 inch pan

Calories: 643.8
Fat: 37.6 g
Saturated fat: 14.9 g
Carbohydrates: 76 g
Sugars: 40.3 g
Dietary fiber: 2.9 g
Protein: 4.8 g
Cholesterol: 20.5 mg
Sodium: 353.1 mg
Pumpkin Pie Pudding


Ingredients:
solid-pack pumpkin, evaporated milk, sugar, biscuit mix, eggs, butter, pumpkin pie spice, vanilla extract, Cool Whip, walnuts, raisins

Directions:
In a large bowl, combine the first 8 ingredients., Transfer to a slow cooker/crock pot coated with nonstick cooking spray., Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees., Top each serving with walnuts/raisins and cool whip if desired.
Baked Lemon-Pepper Chicken Thighs and Rice
Category: meat-and-poultry
By fabeveryday

Lemon-pepper-seasoned chicken thighs bake together with a lemony rice for this one-pot dinner.

Ingredients:
1 tablespoon olive oil
5 medium bone-in, skin-on chicken thighs
1 teaspoon lemon-pepper seasoning
1 ½ teaspoons salt, divided
½ teaspoon garlic powder, divided
2 tablespoons salted butter
1 medium onion, diced
1 ½ cups chicken stock
1 ¼ cups water
1 ½ cups long-grain white rice
2 tablespoons freshly squeezed lemon juice
¼ teaspoon ground black pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside. Melt butter in the the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner. Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid. Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Return to the oven and cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 5 servings

Calories: 1036.6
Fat: 55.2 g
Saturated fat: 16.7 g
Carbohydrates: 47.6 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 81.1 g
Cholesterol: 296.5 mg
Sodium: 1290.6 mg
Daddy's Savory Tomato Biscuits
Category: bread
By michellej

My father was a man that could take an unstocked kitchen and make a gourmet meal. I watched him make these biscuits when we were out of milk. Just amazing!

Ingredients:
3 cups self-rising flour
⅛ teaspoon baking soda
⅛ teaspoon salt
1 teaspoon white sugar
½ cup shortening
1 cup tomato-vegetable juice cocktail

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet. Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 18 biscuits

Calories: 127.8
Fat: 5.9 g
Saturated fat: 1.5 g
Carbohydrates: 16.2 g
Sugars: 0.7 g
Dietary fiber: 0.7 g
Protein: 2.2 g
Sodium: 323.9 mg
Pulled Chicken Sandwiches With Peach Salsa


Ingredients:
cider vinegar, honey, fresh cilantro, ketchup, cider vinegar, sweet onion, brown sugar, boneless skinless chicken breasts

Directions:
For the Peach Salsa, mix the first four ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
Mix ketchup, 3/4 cups cider vinegar, onion, brown sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
Shred chicken using 2 forks. Add to saucepan; toss to coat well. Serve shredded chicken mixture on rolls topped with Peach Salsa.
-- Tasty Dish's -- Heffalumps and Woozles


Ingredients:
"chocolate-covered peanuts"

Directions:
Put the peanuts and pretzels together in a bowl one by one.
Mix.
Then eat.
Sing along with me: They're extraordinary! So better bewary! Because they come in every shape and size, size, size, size. If honey's what you covet you'll find that they love it. Because they'll guzzle up the thing you prize!
Corn and Black Bean Salad
Category: salad
By Jodi T.

If you like 'southwest cuisine' you will love this.

Ingredients:
¼ cup balsamic vinegar
2 tablespoons vegetable oil
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

Directions:
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro.  Cover, and refrigerate overnight.

Prep time: 10 mins
Total time: 13 hrs 30 mins
Yields: 4 servings

Calories: 214.2
Fat: 8.4 g
Saturated fat: 1 g
Carbohydrates: 28.6 g
Sugars: 4.6 g
Dietary fiber: 7.1 g
Protein: 7.5 g
Sodium: 805 mg
Vegan Cheesy Beans and Grains


Ingredients:
cannellini beans, pimiento, nutritional yeast, fresh lemon juice, tahini, miso, onion powder, yellow mustard, salt, black beans, Bulgar wheat, barley, quinoa

Directions:
Rinse and toast your quinoa.  Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar.  Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe].
While grains are cooking, puree cheese ingredients until smooth.
Add cheese to skillet of grains, add beans, mix well.  Serve!
Brother Juniper's Struan


Ingredients:
bread flour, polenta, rolled oats, brown sugar, salt, dry yeast, brown rice, honey, buttermilk, water, egg, poppy seeds

Directions:
In a mixer bowl, combine dry ingredients including salt and yeast.
Mix with paddle until well blended.
Add brown rice, honey, buttermilk, and about half of the warm water.
Add as much of the additional water as necessary to get the dough to hold together.
Mix and switch to dough hook.
Knead for 12-15 minutes by hand or 8-10 minutes by machine.
Dough will be tacky and very elastic.
Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
Punch down and shape into three equal rounds.
Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
Shape into three cigar shaped loaves and place into greased 8X4.
5 loaf pans.
Allow to rise until double, 60 to 90 minutes.
Preheat oven to 350 degrees.
When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
(I check the temperature and look for something above 190 degrees.] Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.
Soft Frosted Sugar Cookies
Category: desserts
By Ashley Bluth

These taste just like Loft House sugar cookies and are just as soft.

Ingredients:
1 cup vegetable shortening
1 cup white sugar
¼ cup milk
2  eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
¼ cup butter
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract, or more to taste
2 tablespoons milk, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough. Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets. Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool. Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 3 dozen cookies

Calories: 166.1
Fat: 7.4 g
Saturated fat: 2.4 g
Carbohydrates: 23.6 g
Sugars: 15.5 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 13.9 mg
Sodium: 113.9 mg
Crockpot Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breast, diced tomatoes, red onion, green bell pepper, garlic cloves, garlic, chili powder, ground cumin, salt, pepper, colby, cheddar cheese, tortilla chips

Directions:
1. Add all ingredients to the crockpot EXCEPT cheese and chips. Stir together so everything is well mixed.
2. Cook on high for 4 hours or low for 8 hours.
3. Before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks.
4. Place chicken back in crockpot and stir to mix well.
5. Serve hot topped with cheese and chips.
Sugar Free Freezer Strawberry Jam


Ingredients:
fresh strawberries, sugar substitute

Directions:
"Clean and slice up strawberries.  Crush.  In a big bowl mix splenda and pectin together.  Add crushed strawberries.  Stir well for 3 minutes.  Put into freezer containers leaving 1/2 inch from the top.  Let sit 30 minutes.  Put on top.  Refrigerate or freeze.  Enjoy."