Slow Cooker Chicken Noodle Soup, from Monica

Ingredients
8 ounces carrots, sliced 1/4 inch thick (about 3 large carrots)
6 ounces celery, sliced 1/4 inch thick (about 5 large stalks)
1/4 small onion, peeled and root end intact
2 large sprigs parsley, plus 1/4 cup chopped leaves
2 large sprigs thyme
1 bay leaf
Kosher salt
2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
8 cups low-sodium chicken broth
6 ounces wide egg noodles (about 4 cups)
1 to 2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper

Directions

1. Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 teaspoon salt.
2. Rub the chicken thighs all over, including under the skin, with 1 teaspoon salt total, and put them on top of the vegetables. 
3. Add the chicken broth. Cover, and cook on low for 8 hours. 
4. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
5. While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. 
6. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tablespoon lemon juice. 
7. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Ground Beef Noodle Stir Fry, Monica's RECOMMENDATION

INGREDIENTS: 

• 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
   Coupons
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 12 ounces broccoli florets
• 1 green onion, thinly sliced

FOR THE SAUCE

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• teaspoon Sriracha, optional

DIRECTIONS:

1. In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil and Sriracha, if using; set aside.
2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
4. Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
5. Serve immediately, garnished with green onion, if desired.

Angie's Flax Seed Crackers, Cleanse Approved!

Flax Seed Crackers

1/2 c ground flax seeds

1/2 c golden flaxseed

3/4 c unhulled sesame seeds or sunflower seeds

1 c water

1 1/2 TBSP coconut aminos (this is just for flavor, so you can use whatever spices if you don’t have it)

1/2 tsp garlic powder

1/2 Himalayan salt

1 tbsp oregano or  your favorite spice (optional)

Juice from 1 Lemon

¼ cup Nutritional Yeast (Optional is you don’t have)

-combine all ingredients in a medium bowl and stir well.

-Cover and let sit for 1 hour, room temperature. It should thicken up and form a dough like consistency. add water if too sticky.

-Preheat oven 350F. Line baking or cookie sheet with parchment paper.

 -Place the dough mixture on the lined baking sheet and spread as evenly as possible.

-Score the dough slightly with pizza roller or knife making from 15 to 35 crackers. (depends on desired cracker size)

 -Bake 30 to 35 minutes (depending on oven, I checked mine at about 25 min in our new oven) until lightly browned. Turn off oven, leave door slightly ajar and leave pan in oven to let crackers dry and set.

 -When crackers are cool, break them apart. Store in an airtight container. Good for approx 2 weeks.

Made flax sesame crackers with the onion dip from your recipe guide or guac!

Angie's Poppy-Seed Dressing.

I make this poppy-seed dressing that guys love...literally three different guys were like "i love this dressing and I usually don't eat salad" 

1/2 C Sugar

1/3 C Fresh Lemon Juice

2 tsp. Fine Chopped Onion

1 tsp. Dijon 

1/2 tsp. Salt

2/3 C Olive Oil

1 T Poppy-seed

*Goes well with Diced Apples, Hemp Seed, Sesame Seed, Cranberries, or grated sharp cheddar. 

(Half cup always seems like a lot, so I add about a third, shake it up, taste it, and maybe add more lemon, salt, and then the rest of the oil)  but it's a"fancy dressing"  that everyone Loves aka lots of sugar....