Preheat oven to 400°.
Grease muffin cups or line with muffin liners.
Combine flour, sugar, salt, and baking powder.
Pour oil into a 1-cup measuring cup; add the egg and enough milk to make 1 cup.
Add the oil mixture to the dry ingredients.
Fold in blueberries.
Fill muffin cups to the top.
(Crumb Topping optional)
Bake for 20-25 minutes or until done.
Mix all together with a fork. Sprinkle over muffins before baking.
Mix well and store in airtight container.
In a medium-sized pan, mix sugar, tapioca and salt.
Add cold milk and stir.
Heat mixture on medium low until thick and bubbly, stirring often, about 10 minutes.
Beat egg yolks and vanilla together in a bowl.
While whisking, add up to 1/4 cup hot milk mixture.
Then pour hot eggs back into mixture while whisking.
Cook pudding for an additional 4 or 5 minutes while eggs thicken.
Cool completely and refrigerate until ready to use.
Spoon desired amount of pudding into cups adding layers of strawberries, granola and pudding.
In a large mixing bowl, combine chicken, grapes, almonds, onion, celery and Vegenaise.
In a separate bowl, blend curry, lemon juice, and coconut aminos.
Pour over chicken mixture and mix all together.
Chill in refrigerator, preferably overnight, before serving.
Mash the bananas until smooth.
Add the sugar, vanilla, eggs and oil and beat until creamy.
In a separate bowl, mix the dry ingredients and then add to the wet ingredients.
Mix until combined and pour into a 9" square pan.
Bake at 325° for 45 minutes to 1 hour until firm in middle.
Variation: Substitute a cup of applesauce for the bananas.
Preheat oven to 425°.
Mix sausage, 1/4 cup crumbs, Italian seasoning, chives, salt, cream cheese, and chopped stems in a large bowl.
Divide mixture among mushroom caps turned upside down in an oven pan.
Add olive oil to the remaining 1/4 cup of crumbs and mix well.
Sprinkle on top of mushrooms and bake for 15-18 minutes.
Stir together all ingredients and store in an airtight container.
Heat oil in a large skillet.
Cook egg until almost firm, breaking up with a spatula.
Add cabbage, scallion, carrots and peas, continuing to stir until the peas are defrosted. Add chopped chicken and rice to the skillet.
Add more oil, as needed.
Meanwhile, mix ginger, garlic, salt, coconut aminos, sesame oil and vinegar in a bowl, then add to the rice mixture.
Make sure to mix well, as rice will toast quickly.
Serve as soon as the vegetables become tender and rice is heated through.
Mix Vegenaise, sugar, and vinegar together for sauce.
Mix broccoli, raisins, onion, and sunflower seeds together.
Add in sauce and mix.
Add bacon and toss.
* = ingredients not included on the Staples List
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