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INGREDIENTS

• 3/4 cup oats
• 1/2 cup ketchup
• 1 egg
• 3/4 lb lean ground beef
• 1 medium onion, chopped fine
• 1/2 cup green bell peppers, chopped fine
• 1/2 cup carrots, shredded
• salt and pepper

DIRECTIONS

1. Preheat oven to 375°F Mix oats, 1/2 of the ketchup and egg in a large bowl until blended.
2. Add meat and vegetables; mix lightly.
3. Shape into loaf; place on broiler pan (middle oven rack) lined with foil.
4. Brush with remaining ketchup.
5. Bake 45 minutes or until cooked through.

INGREDIENTS

Combine
• 250 g cream cheese
• 300 ml light sour cream
• 250 g grated tasty cheese
• 3-5 slices baconor ham(diced)

DIRECTIONS

1. Slice the top off a cobb (round) loaf, gently pull out centre.
2. Cut these into finger size pieces.
3. Pour filling into bread shell, place on baking tray put on piece you sliced off on the top of loaf, place bread strips around the base.
4. Bake slowly (100-150º) til heated through& crispy for 1 hours.
5. Serve with bread fingers or crisp vegetables.
6. ENJOY!

INGREDIENTS

• 3/4 cup plain fat-free yogurt, refrigerated
• 3/4 cup applesauce, refrigerated
• 3/4 cup pineapple chunks in juice, refrigerated
• 1 banana
• 1 tablespoon blackstrap molasses
• 1 egg
• 1 cup frozen strawberriesor frozen blueberries(etc.)
• 2 tablespoons flax seed oil

DIRECTIONS

1. Place all ingredients in blender and blend until smooth; if you want thicker add crushed ice until desired consistency.
2. pour into 2 tall glasses and serve.
3. Enjoy your day.

INGREDIENTS

• 1 chicken breast
• 500 g broccoli
• 1 literchicken stock
• 1 (250g)carton sour cream
• salt and pepper

DIRECTIONS

1. Put the Chicken Stock in a pot on the stove to heat.
2. Slice the Chicken Breast wafer thin, this is best done partially frozen.
3. Add the Chicken Breast to the Chicken Stock to cook, this is complete when the Chicken is white.
4. Remove the Chicken from the Chicken Stock.
5. Add the broccoli to the Chicken Stock and cook until soft.
6. Note:Even stems may be used for this recipe if cut small enough.
7. Blend the broccoli into the Chicken Stock with a hand bender or MixMaster.
8. Season with Salt and pepper.
9. Return the Chicken Breast to the blended broccoli Stock Mix.
10. Add the Sour Cream just before serving.
11. Do not heat with sour cream on high,it will curdle.
12. Serve with French Stick.
13. To freeze this item, do not add Sour Cream.
14. Add Sour Cream when reheating and serving.

INGREDIENTS

• 2 kg very ripe almost yukky tomatoes, chopped
• 1 teaspoon olive oil
• 1 onion, chopped
• 6 cloves garlic, crushed
• 1 zucchini, sliced
• 1 eggplant, diced
• 100 gsliced mushrooms
• 20 g fresh basil, chopped
• sea salt

DIRECTIONS

1. Fry the onions and garlic in olive oil until fragrant.
2. Add the chopped tomatoes, zucchini and eggplant.
3. There is no need to add liquid as the tomatoes form their own.
4. Bring to the boil, then cover and simmer for around 40 minutes- until everything is very soft.
5. Season to taste.
6. Strain the tomato mixture- do not reserve the liquid, and transfer to a blender.
7. Add the chopped basil to the blender and blend until the sauce is smooth.
8. Return the sauce to the pot, and add the sliced mushrooms.
9. Simmer until the mushrooms are cooked.