1 organic banana cut in chunks
1 cup organic grapes
1 (6 oz) tub organic vanilla yogurt
½ organic apple, cored and chopped
1 ½ cups fresh organic spinach leaves
Place all ingredients into a blender and blend until smooth. Pour into 2 glasses and serve immediately.
6 medium sized organic red potatoes, peeled and cut into ½” slices
2 tbsp extra virgin organic olive oil
1 tsp organic sea salt
½ to 1 tsp fresh organic ground pepper
1 tsp organic garlic powder
½ cup organic swiss cheese, grated (or any other preferred cheese)
1 cup organic milk (preferably non-fat)
Organic cooking spray
Preheat oven to 425ºF. Spray a 1 ½ quart casserole dish with organic cooking spray and arrange half of the organic potato slices in dish. Drizzle with 1 tbsp of organic olive oil and sprinkle with half the organic sea salt, half the organic pepper, half the organic garlic powder and half the organic cheese. Add another layer of potato slices and repeat the procedure. In a separate little pot, bring the organic milk to a boil on stovetop. Pour the hot milk over the potato slices and place in the oven. Bake uncovered for about 40 minutes or until potatoes are tender.
1 lb extra lean ground organic beef
½ cup chopped organic onion
1 can (10 oz) red enchilada sauce
1 can (10.5 oz) condensed organic cream of mushroom soup
1 can (10 ½ oz) organic cream of chicken soup
1 can (4 oz) chopped green organic chile peppers
1 cup organic milk
1 clove organic garlic, minced
1 package organic tortilla chips, coarsely crumbled
8 oz grated organic Cheddar cheese
1 can (4 oz) ripe organic black olives, chopped
Preheat oven to 375°. Brown the organic ground beef together with the chopped organic onion in a large skillet. Remove from heat and drain off excess fat. Add cans of organic soups, organic chile peppers, organic milk, organic garlic and chili sauce and stir well. Grease a 9x13x2″ baking pan and place a layer of half of the crumbled organic tortilla chips on the bottom. Spoon on half of the organic ground beef mixture, layer with the remaining tortilla chips and again, top with the remaining beef mixture. Sprinkle with organic cheese and organic olives and bake in the oven for about 35 to 40 minutes.
Serve with organic rice and a tossed organic salad.
2 ½ lbs cooked and smoked boneless free range ham
1 tbsp prepared organic mustard
½ cup organic apricot or organic peach jam
Heat free range ham in preheated oven according to package directions. In a small bowl, combine organic jam and organic mustard. Brush mixture over the sides of the ham during the last 15 – 20 minutes of baking time. Slice and serve immediately with organic vegetables and organic potato gratin.
Tip: If reheating a small boneless free range ham, place ham with ¼ cup of water in crockpot on low setting for 5 to 6 hours
½ lb organic butter
1/3 cup organic powdered sugar
¾ cup organic cornstarch
1 cup organic flour
½ cup chopped mixed organic nuts
Preheat oven to 350ºF. In a medium-sized bowl, beat all ingredients until thoroughly mixed. Drop with a spoon onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes. Frost cookies with frosting of your choice or roll them (while still warm) in powdered organic sugar.