Healing by Living

Ingredients:  1 Beef Roast 2 Sweet Potatoes 2 Turnips 5 Carrots 1 Ginger Root about 3-4 inches (peeled & grated with a microplane grater) 1 Tbs. Turmeric Powder Black Pepper Salt Rice, Quinoa or any form of rice/grain you prefer Directions: 1. Sprinkle salt and black pepper on beef roast and place in crock pot.  Next sprinkle about 1 Tbs. turmeric powder and grated ginger root over roast.    2. Chop sweet potatoes, carrots, and turnips into chunks about 1inch by 1 inch and place in crockpot with beef.  3. Fill crock pot about 3/4 full of water, turn on high and let cook for 6-8 hours or until meat is falling off the bone.   My roast is frozen, if cooking a roast that is not frozen it will be done in about 4-6 hours of slow cooking.   When done cook rice or gain and serve with roast and veggies over the rice or grain and enjoy!

Baked Zucchini Lasagna Zucchini Lasagna Ingredients: 2 Zucchini Meat Sauce:                                 Cheese Mix: 1 lb. Ground Sausage                  1 c. Ricotta Cheese 1 Bell Pepper Diced                      ½ c. Mozzarella Cheese 1 Diced Onion                               ¼ c. Parmesan Cheese 1 Jar Tomato Sauce ½ c. Sour Cream 1 Tbs. Garlic Powder 1 Tbs. Italian Seasoning Directions: 1.   Spray an 8x8 inch baking pan with Olive Oil. 2. ...

Finished Chicken Vegetable Stir Fry Chicken Vegetable Stir Fry Servings: 4 Ingredients: 2 Chicken Breasts 5 Garlic Cloves 4 Tbs. Olive Oil 1 Red Onion Diced ½ Orange Bell Pepper ½ Red Bell Pepper ½ Yellow Bell Pepper ½ Green Bell Pepper 5 Rainbow Carrots Sliced 2 Cups Broccoli 2 Cups Snow Peas 1 Bottle General Tso’s Sauce 1 Box Long Grain Wild Rice Directions: Step One: Dice chicken into pieces and fry on medium heat with Olive Oil and Minced Garlic.  Fry until chicken is fully cooked. Step Two: Add peppers and onion to frying pan cook until tender.  Then add the rest of the vegetables and General Tso’s Sauce.  Cover with lid to simmer until vegetables are tender. Step Three: Cook rice following directions on box.  I love using my Instant Pot to cook my rice perfectly every time. Step Four: Serve on plate with rice and then vegetables on top.   Bell Peppers, Red Onion, Rainbow Carrots, Broccoli, Snow Peas, Wild Long Rice  To start all of my colo...

Finished mushrooms ready to go into the oven.          Stuffed Portobello Mushroom Caps by Tanya Grenoble January-19-2018 Ingredients 1/2 lb. ground Italian sausage 1/4 c. diced red bell pepper 1/4 c. diced orange bell pepper 1/4 c. diced yellow bell pepper 1/3 c. diced red onion 4 cloves diced fresh garlic 2 Tbs. olive oil 2 cut into slices romano tomato 1 c. mozzarella cheese shredded 12 leaves fresh basil 2 caps portobello mushrooms 1/2 jar spaghetti sauce 3 c. cooked brown rice Instructions 1. Preheat oven to 350oF. 2. Remove the stems from the mushrooms and clean the caps. Dice the stems to add later. 3. In a frying pan brown the ground sausage. 4. Over medium heat add olive oil, bell peppers, mushroom stems, onion, and garlic. Cook until peppers and onion soften. 5. Spray a 8x8 glass baking pan with olive oil and place mushroom caps into pan. 6. Lay tomato sliced ar...