Peanut butter chocolate over night Oats.

2 cups oats gluten-free, old-fashioned

1 ½ Tbsp. Cocoa powder

2 cups almond milk soy or cashew milk

⅓ cup maple syrup

1 tsp. Vanilla

¼ cup peanut butter

¼ cup peanuts roasted, coarsely chopped

Instructions

In a large bowl whisk together oats and cocoa powder.

Add milk, maple syrup, and vanilla. Stir until well combined.

Add equal amounts of the oats to four 8-16 oz. mason jars.

Top each jar with one tablespoon of peanut butter.

Refrigerate for at least 2 hours before serving.

Just before serving add 1 tablespoon chopped peanuts and enjoy!

Fruit slush

  1 1/2 C sugar

2 C boiling water

2 small cans orange juice (reconstituted)

2 small cans undrained crushed pineapple

6 bananas, mashed

1 small jar maraschino cherries

1 large box frozen strawberries

Dissolve sugar into boiling water. Add other ingredients and mix well. Put into freezable containers (paper cups). Set out 30 minutes before serving. 

Apple Cheesecake Quesadilla

 

Ingredients

• 4 large burrito sized flour tortillas
• 8 oz cream cheese, softened
• 2 tbsp Imperial granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 medium apples, thinly sliced
• 4 tbsp butter
• melted butter
• mixture of cinnamon & sugar

Instructions

• In the bowl of a stand mixer, add the cream cheese, sugar, vanilla, & cinnamon. Whip together until smooth and completely incorporated.
• Spread 1/4 of the mixture evenly out over one side of a tortilla. Layer apples over one 1/2 of the tortilla. Fold over to close.
• Melt 1 tbsp of butter in a flat bottomed skillet over medium low heat. When melted, transfer the quesadilla to the pan. Cook 1-2 minutes, or until golden brown. 
• Using two spatulas, flip the quesadilla, cooking another 1-2 minutes, until that side's also golden brown. Repeat for the remaining 3 quesadillas.
• Using a basting brush, lightly brush one side of a cooked, crisp quesadilla with melted butter, sprinkle liberally with cinnamon sugar. Flip the quesadilla, repeat, and do for all of the remaining quesadillas.
• Using a pizza cutter, cut the warm quesadillas into wedges and serve immediately. 

https://4sonrus.com/apple-cheesecake-breakfast-quesadillas/?utm_source=whisk&utm_medium=webapp&utm_campaign=apple_cheesecake_breakfast_quesadillas

Kielbasa Potato Hash

 I got this from Mom. We like it with barbecue sauce or the kids like ketchup. It's so easy to scale also. I usually use one pound kielsbasa, 2 peppers (any color) and one onion and about 4-5 potatoes (depending on size).

1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
1 green bell pepper, diced
1/2 yellow, red or orange bell pepper, diced
1 onion, diced
3 small or 2 large potatoes, peeled and diced small (half inch maybe)
olive oil
salt and pepper

In a large skillet (cast iron works well with this, but isn't necessary), heat oil. Cook the potatoes in batches so that the potatoes are in a single layer. When crispy scoop into a bowl and season with salt and pepper and cook another batch of potatoes. When all potatoes are done, then cook the kielbasa until browned. When they are done, add them to the bowl with the cooked potatoes and sautee the onion and peppers together. Add to the bowl and mix all together. 

Chicken Shwarma

 These are good, but nothing like real shwarma in the Middle East. 

4 tablespoons lemon juice freshly squeezed
½ cup olive oil
1 teaspoon salt
2 teaspoons cumin ground
2 teaspoons black pepper ground
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon red pepper flakes
½ teaspoon cinnamon
4 cloves garlic minced
3 chicken breasts boneless and skinless
1 large onion sliced
2 tablespoons parsley fresh, for garnish

Garlic Sauce
1 cup vegetable oil
⅓ cup lemon juice

6 cloves garlic peeled
1 egg white 
1 teaspoon salt
6 cloves garlic peeled
1 egg white 

1 teaspoon salt

Chicken Shawarma Wraps
hummus
garlic sauce

Tortillas 

In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover and refrigerate for at least an hour. 

Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let rest for a few minutes and then slice into thin strips.

For the Garlic Sauce: (I usually half this)

Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce. Give it time - it will be like mayo when it's done. 

To make the wraps:

Spread hummus on the tortilla, put chicken on and then add the garlic sauce, you can add lettuce and tomatoes if you want. A truly authentic shwarma will also have french fries inside. 

Veggie Pot Pie

 Ingredients:

 2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
2 recipe pastry for double-crust pie

Directions: 
Preheat oven to 425 degrees F (220 degrees C).

Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line an 9x13 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

Bake in preheated oven for 30 minutes, or until the crust is brown.

You can use any kid of veggie I think. Last time I forgot to buy green beans and used peas instead. Corn or broccoli would probably be good as well. 

Easy Curried Shrimp

This is a Stay family recipe 

1-2 lbs Shrimp, the more the better. Use big ones as the little salad shrimp get lost in the sauce. Precooked and frozen are fine. Thaw them out and dry them off before cooking.

½ cup White Flour 

1 large Onion, diced

1 large Green pepper, coarsely chopped up

2-3 cans condensed Tomato Soup

Curry Powder

1-2 T Sugar

4-6 T Butter (replace with oil for Dairy-free)

Hot cooked rice `

Start the rice cooking first.
Melt the butter in a large frying pan (or just pour in the oil).  Add onions and cook just until golden. Meanwhile, dredge the shrimp in flour and then LIGHTLY fry in the butter with the onions. Sprinkle the shrimp liberally with curry powder and lightly with sugar. Fry a bit more, turn over and sprinkle second side with the curry powder and sugar. Add the green peppers after you season the second time. Add two cans of tomato soup. If you want more sauce, add another can of soup. Add water as needed to keep the sauce saucy. Taste the sauce and add more curry and hot sauce if wanted. Cook only until the sauce is all hot and bubbling. Serve over the rice.
You can make this more of a curry by serving it with small dishes containing finely chopped fresh green pepper, raisins, coconut, chunk pineapple, etc. (These are my mother-in-law's suggestions, I never do them, but they would probably be good.)