INGREDIENTS
olive oil, for cooking
1 large onion, chopped
1 cup diced celery
1 cup diced carrots
2 cups diced ham steaks
4 cups green dried split peas
1 tablespoon summer savory or dried thyme
10 cups chicken stock
freshly ground black pepper

DIRECTIONS

1. In a large pot, heat 2 tablespoons olive oil over medium-high heat and saute the onion, celery and carrots for 3-4 minutes, until soft. Add the diced ham steaks, split peas, thyme and stock, grind over a good amount of pepper and bring to a simmer.
   
2. Cover and cook soup on medium simmer, stirring occasionally, for 45 - 60 minutes, or until the peas are nice and soft.
   
3. Stir, mashing the mixture up against the side of the pot with the back of a spoon to create some pea puree along with the chunks. Taste and season with salt and pepper if it needs it, and serve hot.

INSTRUCTIONS
1 cup brown rice
3 cups water
1 16 oz container Chunky Chipotle Salsa
1/4 cup dried Cilantro
1 tbsp Kosher Salt
1 can (12 oz) Corn (drained)
1 can Navy Beans
1 lb Pork tenderloin (diced)
1 cup, Enchilada Sauce
1/3 cup Dried Chopped Onion

DIRECTIONS

1. Combine all ingredients in the pot of the rice cooker, stir until combined. Close lid, cook on brown rice setting.
2. Fluff and serve. I serve ours on top of a bed of rice, then I top it fresh chopped cilantro, diced onions, cheese, and Greek yogurt (or sour cream). My hubby likes putting Ranch Dressing on his instead of the Greek yogurt.

INGREDIENTS
16 oz bag frozen cauliflower and broccoli florets chopped into smaller pieces (thawed and drained of excess water)
1/2 cup 6 Cheese Italian Shredded Cheese
1/2 cup Asiago & Parmesan Shredded Cheese Mix
1/2 cup Cheddar Cheese
1/4 cup Milled Flaxseed (optional)
1 cup Italian Style Breadcrumbs
4 eggs
1 tbsp Garlic Salt

INSTRUCTIONS

1. Combine all ingredients in large bowl. Mix until combined. You can use a spoon or your hands.
2. Scoop 2 tablespoons of mixture into your hands and form into a ball. Place on parchment lined cookie pan 1" apart and press lightly to flatten balls to about 1/2" to 3/4" thick. Makes about 20-24 patties.
3. Bake at 375° for 30 minutes. Turning over after 15 minutes.