ICED PUMPKIN PIE SMOOTHIE
1 1/2 cup Apricot Nectar
1/3 cup Dry Milk
1/2 cup Canned Pumpkin,optional 1 TB sugar
or use 1/2 cup Pumpkin Pie Filling
1 cup of Ice
Add whip topping
Grind vanilla bean on top
Portion size 4 to 6
1 tbsp (15 mL) vegetable oil
1 onion, chopped
3 garlic cloves, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable stock or chicken stock
1 cup (250 mL) favourite pasta sauce
1/2 bag (454 g) frozen cheese tortellini or frozen meat tortellini
2 cups (500 mL) frozen cut broccoli
1/4 cup (60 mL) grated Parmesan cheese
In saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add stock and pasta sauce; bring to boil. Add tortellini; reduce heat, cover and simmer until pasta is almost tender but still firm, about 7 minutes.
Add broccoli and return to simmer; cook until piping hot and broccoli is tender-crisp, about 1 minute. Ladle into bowls; sprinkle with cheese.
4-6 chicken breasts
3/4 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
1 tablespoon minced garlic
1 tablespoon soy sauce
1 teaspoon fresh ground pepper
2 tablespoons corn starch
2 tablespoons water
Spray slow cooker with non-stick cooking spray.
Place chicken inside slow cooker.
Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken.
Cook on low for 6-8 hours or high for 4 hours.
Take chicken pieces out of slow cooker and pour remaining sauce into saucepan.
Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
This can be served over rice or pasta