MOSTLY HEALTHY OATMEAL COOKIES

 Pour 4 cups of oatmeal into large bowl.

Add 1 cup of almond meal flour.

 Add 1/2 cup of brown sugar to bowl and set aside.

 In small bowl, add 2 eggs and stir.

 Add 1 Tsp of vanilla.

 Pour 2 cups of applesauce into a medium size bowl.

 Add the egg mixture to the applesauce.

 Next, add 1 Tsp baking soda.

 Then, add 2 Tsp of cinnamon.

 and 1 tsp of salt.

Stir  until blended.

 In the large bowl of dry ingredients, add 1 cup of raisins.

 Next, add 1/2 cup of dark chocolate chips.

 Add both bowls together into the large bowl.

                               
 Spray baking sheet with cooking spray.

Scoop out cookie dough onto baking sheet about 2" apart. Bake at 350 degrees for 25 minutes. Makes 3 dozen cookies....enjoy!

INGREDIENTS

4 cups oatmeal
1 cup almond meal flour
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 cups applesauce
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
cup raisins
cup dark chocolate chips
cooking spray

MY ALL-DAY ICED COFFEE

Make a cup of coffee, adding any desired sugar, place in refrigerator to cool.

 When coffee cools down, take out of refrigerator.

Add creamer or milk , if desired.

 Place in a tall ice coffee cup and place in freezer overnight. Coffee should fill only about half the container.

 

 

Next morning, make coffee, add sugar if desired, and put on shelf in refrigerator to cool.

When cool and ready to go, add cream or milk, if desired

Take the frozen coffee out of the refrigerator.

Pour cold coffee on top of the frozen ice coffee and you are good to go.  This will last you all day without refrigeration....enjoy!

DON'S VENISON PICCATA

 

 Pound out your venison using a meat tenderizer

 Dredge venison through a mixture of the flour, salt and pepper and shake off excess.

 Add oil to frying pan and heat on medium high.

 Add 1 and 1/2 tbl butter to oil in the pan. Fry each piece of venison for one minute on each side. When done, remove venison and place to the side, on a plate.

 

 Next, start the glaze by adding the wine to the frying pan and bring to a boil, scraping sides to include the oil remnants.  Allow the wine to reduce to about half.

 Add garlic.

 Add capers.

 Add mushrooms.

 Add Chicken Stock.

Add parley.

Add 1/2 tsp salt and 3 1/2 tble butter to glaze

 

 Let cook about 6 minutes to let glaze thicken. Add venison back into pan and cook one more minute.

 

 

 

Plate the venison piccata . add parsley for garnish...enjoy...yum!


Ingredients

2 tsp salt
1 tsp pepper
1/2 cup King Arthur flour
1 lb venison tenderloin (or thin cutlets)
1 1/2 tbls olive oil
5 tbl butter
1 cup Pinot Grigio (or dry white wine)
2 tbls capers, drained
1/2 cup chicken stock
1 tbls minced garlic
1 1/2 tbls lemon juice
1 tbls chopped parsley

BROCCOLI / BACON WRAP FOR TWO

 Rinse broccoli bunch with water and dry on paper towel. Cut 1/2" off bottom of stem. Slice each stem down lengthwise. Slice again if stem is thick.

 Peel, cut in half , then slice a small onion .

 Put broccoli and onion slices into a bowl.

 Add 2 cups of water to bowl. Microwave for 7 minutes.

 Drain broccoli and onion.

 Place wraps on dinner plate. I chose this brand as it has plenty of fiber, but you may use your favorite wrap.

Spread 1/4 cup of shredded cheese over each wrap.

 Lay 2 strips of bacon across center of wrap.

 Spread 1 tablespoon of Chipotle mayo across the bacon strips.

 Divide entire broccoli/onion mixture and spread over the bacon, too.

 Roll wrap, tucking in as you roll. Leave on plate with open end down.

Microwave for 1 minute.  cut in half, and serve with a piece of fruit. Enjoy!


Ingredients

1 bunch of broccoli
1 small onion
2 cups water
2  (8-9")  wraps, of your choice
4-6  slices of cooked bacon
1/2 cup shredded cheddar cheese
2 Tablespoons of Chipotle mayonnaise (or plain mayo, if you prefer)
salt and pepper (optional)