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2 TBL Vegenaise
1 tsp dijon mustard
1 TBL cilantro, chopped
1 1/2 TBL dried cranberries
1 TBL slivered almonds
1 TBL olive oil
1 box (6oz) Lightlife Smart Strips Chick’n Style Strips

In a small bowl, mix together Vegenaise and dijon. Add in cilantro, cranberries, and almonds.

Heat 1 TBL olive oil in skillet and stir-fry chick’n strips over medium heat for 3 minutes. Toss in bowl and mix to combine all ingredients. Serve on romaine heart leaves or a rustic bread.

Tip: Add in finely chopped celery for more crunch.

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6 cups fresh cranberries (2 bags, 12 oz each) (use frozen if you cannot find fresh)
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
½ cup orange juice
1 TBL lemon juice
1/8 tsp ground cinnamon
1 TBL vanilla extract (add at very end)

Add all ingredients, except for vanilla, to large pan (2-3 quart) over high heat and bring to a simmer. Continue to simmer, uncovered, stirring occasionally until cranberries are tender when pierced, 8-10 minutes.

Stir in vanilla and transfer to serving dish. Chill in frig.
Lasts up to 1 week in frig.
Makes about 3 ½ cups.

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3/4 cup pearl barley
11 cups broth (Imagine No-Chicken broth)
2 TBL olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt and pepper to taste
1/2 bunch chopped parsley (for garnish) 

In a medium saucepan, bring 3 cups of broth and barley to a boil over medium heat. Cover and reduce to simmer for 1 hour, or until the liquid is absorbed.

Heat olive oil in a large pot and add in onion, carrots, celery, and mushrooms. Cover and cook on medium-high for about 5 minutes until softened. Add in the remaining broth and simmer for 30 minutes, covered.

Add the barley to the large pot and simmer for another 5 minutes. Season with salt and pepper to taste. Serve hot and garnish with chopped parsley.

Serves 6

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1 frozen package Gardein Mandarin Orange Crispy Chick’n
1 cup bell peppers (orange, yellow & red), cut into bite-size pieces
1/4 cup diced scallions
2 cups of your favorite already prepared grain (long grain, brown or wild rice, or quinoa).

Prepare Gardein Chick’n according to package instructions. Dice bell pepper and scallions. When you add in the sauce to the chick’n, also toss in the bell peppers and scallions. Serve half of the chick’n bell pepper mixture over 1 cup of your favorite grain (long grain rice, brown rice, wild rice, or quinoa).

Serves 2

US iTunes, App Store, iBookstore, and Mac App Store

 

This is the first Cook-Book of its kind! Every Recipe is Completely Gluten-Free, Sugar-Free (except fruit), Digestion-Friendly, Allergy-Friendly and Low Glycemic with Meat, Poultry, Fish meals and Tree-Nut-Free, Dairy-Free, Vegan and Vegetarian Options for most recipes.

  • Do you have or know anyone who has celiac disease (gluten-intolerance) or is diabetic, or, as in many unfortunate cases, both?
  • Do you know anyone who has allergies or illness of any kind?
  • What about all three?

Every single recipe in this book covers all three issues at the same time and are still incredibly yummy, satisfying, and fulfilling. None of the recipes use corn, soy – except for one special, safe, non-GMO, very easy-to-digest liquid form – or even rice (high-glycemic), or flour of any kind. Delicious dairy-free alternatives are also given. Very few allergens are used, and alternatives given for most known allergens, including certain recipes that give alternatives to tree nuts.”

US iTunes, App Store, iBookstore, and Mac App Store