Bev's Recipe Collection

• 6 Tbs butter
• 1 cup peanut butter
• 3/4 cup sucanat (brown sugar)
• 7 cups rolled oats

Melt butter, peanut butter, and sucanat in a saucepan over medium heat. Pour over oats and mix. Dehydrate at 155 degrees for 2 hours.

Oven baked alteration:

Spread onto a large lightly greased cookie sheet and bake at 350 degrees for 18-20 minutes, stirring once or twice during heating if desired. Cook until granola is lightly toasted and golden (but not burnt).  When cool, store in canisters.

from tammysrecipes.com

• 14 C Rolled Oats
• 2 C wheat germ
• 1 1/3 C chopped walnuts
• 3/4 C flaked coconut
• 1 C maple syrup
• 1 1/3 C brown sugar (or sucanat)
• 3/4 C coconut oil

In a very large bowl, mix the dry ingredients.  In a saucepan, mix the wet ingredients and heat on medium for one or two minutes (until sugar is dissolved).  Add to the dry ingredients and mix thoroughly.  Dehydrate for 2 hours at 155 degrees.

• 2 cups quick oats
• 2 cups buttermilk
• 1/2 cup butter (1 stick), softened
• 1/2 cup coconut oil
• 1 cup sucanat (or packed brown sugar)
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups blueberries (frozen or fresh)

• 2 T olive oil
• 1 small onion, chopped
• 2 1/2 C long-grain rice
• 5 t Italian seasoning
• 1 t ground turmeric
• 4 C chicken broth
• 3 C frozen peas

Heat the oil in large skillet on medium; add the onion; cook 3 minutes.  Add rice and seasonings; cook and stir 2 minutes.  Stir in chicken broth and bring to a boil.  Simmer 15 minutes, covered.  Stir in frozen peas.  Cook 20 minutes or until broth is absorbed.

• 1 C flour
• 2 t salt (omit if kosher salt has already been applied)
• 1 t pepper
• 3 pounds stew meat
• 2 (14.5 oz) cans tomato sauce
• 8 carrots, chopped
• 1/2 sweet onion, chopped
• 4 t Italian seasoning
• 2 t soy sauce
• 4 bay leaves
• 1 large broccoli floret, separated
• hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

• 1 large onion, diced
• 1 bell pepper (any color), diced
• 3 cloves garlic, minced
• 3 pounds ground beef (or small pieces of stew meat)
• 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
• 1 1/2 T chili powder
• 1 1/2 T ground cumin
• 1 T salt
• 1/2 t pepper
• dash of cayenne
• 9 C water
• 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

• shredded cheese
• sour cream
• chopped fresh cilantro
• hot sauce
• tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com

• 8 c rolled oats
• 1 1/2 c shredded coconut
• 1 c walnuts, broken into fourths
• 1/3 c sunflower seeds
• 1 stick butter
• 1/4 c coconut oil
• 3/4 c honey
• 1 1/2 t vanilla
• 2 t cinnamon
• 1/2 t nutmeg
• 1/4 t salt

1. Melt butter and coconut oil in a pan, and add the honey, vanilla, cinnamon, nutmeg, and salt.
2. In a bowl, stir together the oats, coconut, walnuts, and sunflower seeds.
3. Add wet mixture to the dry ingredients and stir until combined.
4. Line two 10 x 15” jelly roll pans with parchment paper.  Spread granola evenly on the pans.
5. Bake at 300 for 25 minutes, stirring every 10 minutes. Let granola cool.

• 2 T lemon rind
• 2 T lemon juice
• 2 T minced garlic
• 2 T olive oil
• 1 1/2 t salt
• 3/4 t pepper
• 3 pounds chicken tenders

Combine all sauce ingredients and marinate chicken.

• 3 bell peppers, your choice of color, cut into 1″ pieces
• 2 sweet onions, cut into wedges

Place the  vegetables on a parchment-lined jelly roll pan and broil for 13 minutes or till done, turning occasionally. Broil the chicken, turning once for a total of 19 minutes.

• 1/2 C organic Greek yogurt
• 1/2 C sour cream
• 1/4 C pesto

Combine the above.  Serve sauce with the chicken and vegetables over brown rice.

from myrecipes.com

• 3 C flour
• 1 C sugar or honey granules
• 1/2 t baking soda
• 1/2 t salt
• 1 C butter
• 1 slightly beaten egg
• 1 t almond extract

Sift flour, sugar, soda, and salt together in bowl.  Cut in butter till mixture resembles cornmeal. Add egg and almond extract; mix well.  Shape dough into 1 inch balls and place 2 inches apart on ungreased baking stone. Bake at 325 degrees 15 to 18 minutes.  Cool on rack.  Makes 4 1/2 dozen cookies.