It Inspired Me

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice 1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) 1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chip

1 cup dates (pitted) 1¼ cups crisp rice cereal 1 cup quick-cooking oats ¼ cup coarsely chopped peanuts 2 tablespoons ground flaxseed ½ teaspoon ground cinnamon Pinch salt ½ cup peanut butter 2 T sugar 1 teaspoon vanilla extract ¼ cup mini semisweet chocolate chips 1. Spray an 8x8-inch pan with non-stick cooking spray; set aside. 2. Place the dates in a food processor and pulse until finely chopped. Combine the pureed dates with the cereal, oats, peanuts, flaxseed, cinnamon and salt in a large bowl. 3. Combine the peanut butter and brown rice syrup in a small saucepan over medium heat, stirring until melted and completely blended. Remove from heat and stir in the vanilla extract. 4. Pour the peanut butter mixture over the oat mixture and stir until well combined. Gently stir in the chocolate chips. Turn the mixture into the prepared pan and press firmly to pack the mixture into the pan. Let the mixture sit until completely cool and set, at least 1 hour. Cut into

Another go at it....This is a recipe I tweaked and tweaked.  I'll attempt to record what I ended up with.  It sounds like a lot of sweetener, but with the flax, it needs a little extra jolt of sweetener. 1 1/2 cup strawberries 1 banana 1/2 c plain yogurt 1/2 c milk 3 T sugar 1 t vanilla 10 ice cubes 1 T honey 3 T flax seed meal Mix and enjoy. 

Easy and always delicious.  I'm just not sure how to get perfectly smooth batter.  It's good none the less. 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Had to try this as it had awesome reviews.  I altered the recipe slightly from the original, making it slightly less sweet and adding more strawberries.  I am not usually one to drink the smoothies but this one I did.  That says something. 1 cup strawberries 1/2 cup skim milk 1/2 cup plain yogurt 2 tablespoons white sugar 2 teaspoons vanilla extract 6 cubes ice, crushed In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.