Dutch oven BBQ chicken and potatoes

2 Chicken Breasts
a few strips of bacon (use the stuff from a butcher so it is more meat, if not, you will need to use more bacon)
carrots
potatoes (red works best, russets are fine too)
chicken or veggie broth (14 oz can)
BBQ sauce about a 1/2 c.
salt and pepper
garlic powder

Brown chicken in a pan with some 1/2 can of broth. Also, cook bacon in another pan. Trim the fat off the cooked bacon and chop up the meat of the bacon. Chop up the chicken into 2 inch pieces. Chop up the potatoes and carrots into. I like to leave the skin on the potatoes so they stay together easier without turning into mush. Pour the researved can of broth into the dutch oven and what is left from cooking the chicken into the oven as well. Sprinkle salt and pepper and garlic powder over the ingredients in oven. Squirt about a 1/2 c. of BBQ sauce over the top of mixture and stir.

Cook in the oven about 45-60 min or until potatoes and carrots are tender.

Enjoy!

Place the bacon, chicken, potatoes and carrots in the dutch oven. Pour the broth you cooked the chicken into the dutch oven and the rest of the can of broth

Rice Milk

1 cup of brown rice
4 cups of water
Optional:
Flavorings honey, cocoa powder, almond extract, etc.

Rinse the rice well before cooking.
Add the water and rice to a pan and cook the rice gently until the rice is thoroughly cooked and very soft - do not drain the rice.
Use a food processor or blender to liquidize the rice and water mix
Strain the liquid through a piece of cheesecloth or muslin if required (this will create a smooth rice milk)
Add flavorings as desired.

*The proportions of rice to water may vary depending on the type of rice used and your own preference for thick or thin rice milk.
*white rice will work as well, but it will give a thinner milk.

*It is ideal for making white sauces and works well as a dairy milk substitute in many dishes. Rice milk has a naturally bland taste and this makes it ideal for using in both sweet and savory dishes. Can also be used when making ice cream. Substitute milk or almond milk.

whole wheat english muffins

1 (.25 ounce) package active dry yeast
3 tablespoons sugar, divided
1/4 cup warm water (105 degrees to 115 degrees)
1 cup milk, scalded
3 tablespoons butter or margarine
3/4 teaspoon salt
1 cup whole wheat flour
3 cups all-purpose flour, divided
1 egg, beaten
Cornmeal


Dissolve yeast and 1 tablespoon sugar in water. Set aside. In a mixing bowl, combine milk, butter, salt, whole wheat flour and 1 cup all-purpose flour. Beat well with an electric mixer. Add egg and yeast mixture; beat until smooth. By hand, stir in enough remaining all-purpose flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Place on floured surface. Roll to 1/2-in. thickness. Cut into 4-in. circles. Allow to rise until doubled. Lightly sprinkle an electric fry pan or griddle with cornmeal. Bake over low heat for 10 minutes until nicely browned. Turn and bake 10 minutes longer. Cool. Store in the refrigerator. To serve, split with a fork and toast.

Green Pina Colada

1/4 c. coconut milk
2 handfuls of fresh spinach

Blend well on high

2 "deck of cards" size pieces of frozen pineapple
2 handfuls of frozen raspberries
1 stevia packet, (a little sugar, honey or other sweetener)

Blend well on high, you might need to add a little water if it gets too thick to blend.

Enjoy!