Sherbet Frozen Yogurt

Serves 6
Ingredients:
3 c. Greek Yogurt
4 1/2 c. Sherbet Ice Cream

Directions:
1. Blend yogurt and sherbet in blender until smooth
2. Freeze until ready to use (6-8 hrs= hard serve ice cream)

*I tried this experiment in order to add protein to the sherbet ice cream!

-------
For turning ICE CREAM into a Yogurt Shake:
Ingredients:
3 c. Greek Yogurt
6 c. Vanilla and/or Strawberry Ice Cream
3 Bananas
3T. Sugar
1 t. vanilla
Directions:
1. Blend in blender until smooth
2. Freeze until ready to use (2-3 hrs)
3. Pour into cups and serve as a shake

Greek Yogurt or Buttermillk Pancakes/Waffles

  

Greek Yogurt WHEAT Pancakes/Waffles
Simple and Large Batch: (Serves 16)
Ingredients:
4c. wheat flour
1/3c sugar
2t. salt
4t. baking powder
1t. baking soda
4c. milk
4t. vinegar
1/2c. oil
4 eggs

(Serves 12....makes 24-32 pancakes, 12-16 waffles)
Ingredients:
3 c. wheat flour 
  (or 3 3/4c white flour)
  (or 2c wheat flour + 1 1/4c white flour)
  (or 5c oat flour (or 4c oat flour + 1c oats)
  (or 1 1/2c wheat flour +2 1/2c oat flour)
3-4 T. sugar
1 1/2 t. salt
1 T. baking powder 
3/4 t. baking soda
1 2/3 c. greek yogurt + 1 2/3 c. milk
(or 3  3/4 c. buttermilk= 3c water + 3/4 c. powdered milk + 1T. vinegar)
3 eggs (12 eggs for 16 high protein waffles)
6 T. oil

Directions:
1. Mix wet ingredients, then dry ingredients
2. Preheat skillet to 375* and grease/oil it well
3. Cook on one side until bubbles, flip

Greek Yogurt WHITE Pancakes
(Serves 12... 2 each...makes 24 pancakes)
Ingredients:
3 c. white flour 
3 T. sugar
1 1/4 t. salt
1 1/2 t. baking powder
3/4 t. baking soda
1 1/2 c. greek yogurt + 1 1/2 c. milk
(or 3 c. buttermilk= 2 1/3c water + 2/3 c. powdered milk + 2 1/2t vinegar)
3 eggs
6 T. oil

Greek Yogurt OAT Pancakes
(Serves 6...makes 18 pancakes)
3 1/3c oat flour (or 2 2/3c oat flour+2/3c oats)
2 T. sugar
1 t. salt
1 t. baking powder

1 t. cinnamon
1/2 t. baking soda
1 1/4c. greek yogurt + 1 1/4c. milk
(or 2 1/2 c. buttermilk= 2c. water + 1/2c. powdered milk + 2t. vinegar)

1 t. vanilla
2 eggs
1/4 c. oil

1/4 c. raisins or choc chips

Applesauce Pancakes

*These are very dense, but very filling!
APPLESAUCE Oat Pancakes
Dry Ingredients:
3 c. oat flour
1 c. oats
2 T. sugar
2 t. salt
2 t. baking soda
2 t. cinnamon
1/4 c. chocolate chips (or 1/3 c. raisins) 
(3-4 choc chips per pancakes or 5 raisins per pancake (2t))

Wet Ingredients:
4 c. applesauce
8 eggs
1 c. milk
2 t. real vanilla (4t imitation)

Directions:
Mix dry, then beat in the wet
Preheat and Grease skillet well
Cook for about 5 min on 375*, then flip when easy enough to handle




(Serves 16- makes 32 pancakes)
EGGLESS- APPLESAUCE Wheat PANCAKES
4 c. wheat flour (or part oat flour)
3/4 c. powdered milk
1 T. baking powder
2 t. salt
1 t. cinnamon
2 T. sugar (4T if using beans instead of applesauce)
4 c. cold water (or milk & omit powdered milk)
1 1/4 c. applesauce 
(or 1 1/4 c. white beans + 3/4 c. water + 1/4 c. applesauce)
1/4 c. canola oil
1 c. walnuts (optional)

EGG-LESS Flat PANCAKES
3 1/4 c. wheat flour
2/3 c. powdered milk
2 t. baking powder
1 t. baking soda
1 1/2 t. salt
3 T. sugar
4 c. water
1/4 c. oil
1/4 c. applesauce

Pulled Pork

Ingredients:
3 - 3 1/2 lbs pork
3 T. paprika
1 T. salt
1 - 2t. black pepper
1/2 t. cayenne pepper
1 t. garlic powder
1/2 t. dried thyme
1/2 c. honey
1/4 c. red wine vinegar
3 T. olive oil
1 onion

Directions:
Cook in crockpot on low for 7-8 hours.

Moist Whole Turkey

TURKEY DIRECTIONS:
1. Defrost in the fridge for a couple of days if frozen
(or in a sink, covered with cold water, for 5 hours)

2. Sit on a rack in the pan while oven preheats to 450*
Salt and pepper the outside of turkey and
Pour 2 c. water in the bottom of the pan.
(May stuff the turkey if desired)

3. Place in oven and lower the temperature to 350*
Cook for 3-4 hours (12lbs- 18lbs) ... 13 min/lb  (until temp = 180*)
*Every 45 minutes, baste turkey with the water in the pan
Last 45 minutes, baste with oil..

4. Cool, covered, on counter for 30 minutes before carving.

GRAVY
2c. drippings (or 2c. water + 2t. chicken boullion)
1/4 c. flour
1/2 t. salt


STUFFING INGREDIENTS:
(Serves 12)
1/4 c. butter
1 onion, diced
4-6 celery stalks (2-3 c. diced)
1/2 c. water
1/2 t. chicken bouillon
1 t. salt
1/4 t. pepper
1/2 t. poultry seasoning
8 c. dry bread cubes (11-12 pieces set out for a couple hours)

Directions:
1. Saute butter, onion and celery.
2. Add remaining ingredients
3. Stuff in turkey or put in a casserole dish and cook at 350*
covered for 30 minutes then uncovered for 10 min.

Turkey Burgers

(Serves 8-12)

Ingredients:

2 lbs. ground turkey

2 eggs

2 T. bread crumbs

2 T. diced onion

2 T. soy sauce

2 T. ketchup

1 t. garlic powder

1/2 t. salt

1/4 t. pepper

3 T. wheat gluten (to hold it together)

Directions:

1. Blend or beat ingredients

2. Form into 8-12 patties

3. Preheat a griddle to 375* (med-high heat)

4. Oil the griddle and cook the first side of the patties for 4-5 min.

5. Flip and cook for 8-10 min at 350* (med heat)

Italian Chicken Sandwhich

(Serves 16)
Ingredients:
3 pounds boneless, skinless chicken breasts (4 large)
1/4 c. olive oil
1/4 c. water
1/4 c. red wine vinegar
1 T. dry oregano
2 t. onion powder
1 1/2 t. dry parsley
1/2 t. basil
1/2 t. salt
1/8 t. pepper
1 1/2 t. dijon mustard

Directions:
1. Defrost chicken and cut into medium-small pieces
2. Marinate chicken in the sauce in the fridge for at least 3 hours
3. Pressure cook in the marinade on high for 10 minutes
(or boil for around 30 min)
4. Shred and optionally add 1/4 t. more salt
5. Serve on buns for a sandwhich