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1.  Place the chicken in the bottom of the crockpot.

2.  Blend 2 of the cans of beans with the broth in a blender and add to pot.

3.  Add all the other ingredients (including remaining 2 cans beans) except the yogurt and stir.

4.  Cook on low heat all day or on high heat for 5 to 6 hours.

5.  For later: Thirty minutes before serving, take out the chicken and shred it with 2 forks, then return it to the cooker (or you can shred it in the pot). Combine well, then add the yogurt and mix well.

F O R F R E E Z E R-TO - C RO C K P R E P : Label frozen bag of chicken breasts or tenderloins as “Wicked White Chili – E” with a Sharpie. Blend the beans with the broth, pour into another freezer bag, then add all other ingredients except the yogurt. Label the freezer bag with recipe name and put both bags in the freezer. The morning before cooking (24 hours prior), put the chicken and chili sauce bags in the refrigerator to thaw. Next morn-ing, pour out excess fluid from the chicken and place the chicken in the crockpot. Add the sauce.

N O S P E C I A L I N G R E D I E N T S I D A I R Y F R E E ( I F Y O U O M I T

T H E Y O G U R T )

2½ pounds thawed and drained boneless, skinless chicken breasts or tenderloins

4 (15-ounce) cans great northern beans, rinsed and drained, or 6 cups soaked and cooked dried beans, drained

2 cups chicken broth or bone stock

2 (10-ounce) cans Rotel-style tomatoes and chilies (mild, medium, or hot)

1 (14½-ounce) can diced tomatoes

1½ cups Seasoning Blend (frozen diced onion, celery, and green pepper)

2 cups frozen corn kernels, or 1 (14½-ounce) can corn, drained

1 teaspoon Mineral Salt2 teaspoons ground cumin 2 teaspoons chili powder1 teaspoon onion powder½ teaspoon garlic powder½ cup plain 0% Greek yogurt

(optional)

wicked white chili E

F A M I LY S E R V E – F E E D S 6 T O 8 ( H A LV E I N G R E D I E N T S I F Y O U R F A M I LY I S S M A L L E R )

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cheeseburger pie S

F A M I LY S E R V E – F E E D S 6 T O 8 ( H A LV E I N G R E D I E N T S I F Y O U R F A M I LY I S S M A L L E R )

1.  Preheat the oven to 350°F.

2.  Brown the meat in a large skillet over high heat, then drain off excess fat. Add the onion powder, salt, and pepper and mix well.

3.  Spread the meat mixture in a 9 × 13-inch bak-ing dish and mix in half the grated cheese.

4.  In a bowl, combine the eggs, mayonnaise, and cream. Pour over the meat, then top with the remaining grated cheese. Bake for 35 minutes, or until bubbly.

N OT E : Greek yogurt can be subbed for mayonnaise.

N O S P E C I A L I N G R E D I E N T S

2 to 2 ½ pounds ground beef or venison

3 teaspoons onion powder1½ teaspoons Mineral Salt½ teaspoon black pepper12 ounces cheese of your

choice, grated2 large eggs½ cup mayonnaise½ cup heavy cream

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trim healthy pancakes or waffles E

S I N G L E S E R V E — M A K E S 3 P A N C A K E S

¹⁄³ cup old-fashioned rolled oats¹⁄³ cup low-fat cottage cheese¹⁄³ cup egg whites (carton or

fresh)1 teaspoon Super Sweet Blend¹⁄³ teaspoon vanilla extractGenerous ½ teaspoon aluminum-

free baking powderCoconut oil cooking spray

F A M I LY S E R V E — M A K E S 18

P A N C A K E S ( S E E N O T E )

2 cups old-fashioned rolled oats2 cups low-fat cottage cheese2 cups egg whites (carton is

easier, but can use fresh)6 teaspoons Super Sweet Blend2 teaspoons vanilla extract4 teaspoons aluminum-free

baking powderCoconut oil cooking spray

1.  Put the oats in a blender and blend until they turn into a powder. Turn off the blender and add the cottage cheese, egg whites, Super Sweet Blend, vanilla, and baking powder. Blend well, then allow the mixture to sit for a few minutes to let it thicken up.

2.  Lightly coat a nonstick griddle or nonstick fry pan with coconut oil spray and heat over low/medium heat. Ladle desired- pancakes-size amounts onto the griddle and cook until golden brown, about 3 minutes. Flip and brown the other side, an additional minute or two. When making the family-serve version, keep the pancakes warm in a 200°F oven as you make additional ones.

N OT E : When making the family batch, enjoy 3 pancakes for your serving.

N O S P E C I A L I N G R E D I E N T S ( I F U S I N G Y O U R F A V O R I T E

H A N D Y O N - P L A N S W E E T E N E R )

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egg roll in a bowl S with E and FP options

F A M I LY S E R V E – F E E D S 6 T O 8 ( H A LV E I N G R E D I E N T S I F Y O U R F A M I LY I S S M A L L E R )

2 pounds thawed ground meat2 medium (or 1 large) onions,

chopped2 to 3 tablespoons toasted

sesame oil (or oil of your choice if you don’t have sesame, but the sesame really makes the dish!)

4 garlic cloves, minced2 teaspoons ground ginger¹⁄³ cup soy sauce, or 1 to 2

generous squirts Coconut aminos or Bragg liquid aminos

1 very large head of cabbage, cored and thinly sliced, or 2 to 3 (16-ounce) bags coleslaw mix

4 green onions, finely choppedMineral Salt and black pepper 1 teaspoon red pepper flakes

(optional)

1.  Brown the meat in a large skillet over medium heat until fully cooked.

2.  Turn up the heat to medium high and add the chopped onions and sesame oil, and lightly brown the onions.

3.  In a small bowl, mix the garlic, ginger, and soy sauce and add to the skillet, then immediately add the cabbage and stir well (cabbage will threaten to spill out of the pan but it will soon shrink and fit). Cook for several more minutes, until the cabbage is tender and wilted, stirring often.

4.  Turn off the heat, and add the green onions and salt and black pepper to taste. Stir one last time, sprinkle with the red pepper flakes (if using), and serve.

N OT E : To make this an E meal, enjoy it over rice or quinoa. Make sure to use extra-lean meat (at least 96% lean) or brown the meat and then rinse well under hot water to remove fat before returning to the skillet. Use no more than 2 tablespoons of oil. Owing to a lack of juiciness (fat) in the meat, add ¼ cup of fat-free chicken broth or water. To make this a Fuel Pull, follow same directions for E, but enjoy over Cauli Rice or Not Naughty Rice.

N O S P E C I A L I N G R E D I E N T S I D A I R Y F R E E

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1.  Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan or a 9-inch round cake pan with coconut oil spray.

2.  Make the cake. Put all the cake ingredients in a food processor and process until completely smooth, a couple of minutes. Pour the batter into the pre-pared pan and bake for 30 to 35 minutes.Allow the cake to cool in the pan.

3.  Make the frosting. Put all the frosting ingredients into a blender and process until completely smooth and until the raspberries are fully pureed and incor-porated. Frost the cake in the pan or remove and frost—your choice—then place in the refrigerator overnight, or at least a few hours before eating.

N O S P E C I A L I N G R E D I E N T S ( I F Y O U U S E Y O U R F A V O R I T E

O N - P L A N S W E E T E N E R )

raspberry frosted special agent cake S

F A M I LY S E R V E

FOR THE CAKE

Coconut oil cooking spray1 (15-ounce) can black beans,

rinsed and drained, or 1½ cups cooked beans, drained

2 large eggs plus ²⁄³ cup egg whites (carton or fresh)

4 tablespoons cocoa powder1½ teaspoons aluminum-free

baking powder½ teaspoon baking soda2 tablespoons coconut oil or

butter2 teaspoons vanilla extract¹⁄³ cup plain 0% Greek yogurt or

cottage cheese or ricotta 5 tablespoons Super Sweet

Blend 2 to 3 doonks Pure Stevia Extract

(if more sweetness is desired)

FOR THE FROSTING

8 ounces cream cheese (¹⁄³ less fat works well)

¼ cup (½ stick) butter3 to 4 teaspoons Super

Sweet Blend, or 2 to 2½ tablespoons Gentle Sweet

¹⁄³ cup pureed fresh or frozen raspberries

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Don’t overlook this simple frozen treat even if you detest the thought of cottage cheese. This recipe has won many a Mama over to the cot-tage-cheese-lovin’ side. Whatcha waiting for? Be brave, give it a try, and you’ll be surprised. Check out our Cottage Berry Whip video on YouTube, if you want us to take you through the easy steps on how to make this.

1.  Place all the ingredients in a food processor and process until smooth.

N O S P E C I A L I N G R E D I E N T S ( I F Y O U U S E Y O U R F A V O R I T E

O N - P L A N S W E E T E N E R )

cottage berry whip FP

S I N G L E S E R V E

½ cup 1% cottage cheese½ cup frozen berries2 teaspoons Super Sweet Blend,

or 2 to 3 doonks Pure Stevia Extract

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1.  Drain the cans of salmon and put the fish into a large bowl. Mash the fish with a fork; any little bones are soft so they will easily mash in. These bones are full of calcium and glycine, so it’s best to leave them in. Add the eggs and Baking Blend, and stir well. Add the onion and jalapeño (if using), and add a very light sprin-kle of seasoning.

2.  Heat the coconut oil in a large skillet over medium-high heat. Sauté the patties until heated through and lightly browned on both sides, turning once.

N O S P E C I A L I N G R E D I E N T S ( I F U S I N G G R O U N D O AT S O R

G R O U N D J O S E P H ’ S P I TA S I N S T E A D O F B A K I N G B L E N D )

D A I R Y F R E E

super salmon patties S

F A M I LY S E R V E – F E E D S 6 T O 8 ( H A LV E I N G R E D I E N T S I F Y O U R F A M I LY I S S M A L L E R )

2 to 3 (15-ounce) cans wild pink salmon (use 3 cans only if you have huge eaters)

2 to 3 large eggs (1 for each can of salmon)

2 to 3 tablespoons Trim Healthy Mama Baking Blend, or ¹⁄³ cup ground Joseph’s pitas (store bought), or ¹⁄³ cup old-fashioned rolled oats ground into flour

¼ to ¹⁄³ cup finely diced onion (optional)

2 tablespoons minced pickled jalapeños (optional)

Light sprinkle of MSG-free seasoning salt

Coconut oil, for frying

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1.  Steep the tea bags in a mug of boiled water. Allow to cool somewhat and discard the tea bags.

2.  Pour the tea into a blender and add the almond milk, salt, vanilla, sweetener, cinnamon, and cayenne. This is your Shrinker concentrate. Blend well.

3.  Place the concentrate in a quart jar and fill to the top with ice cubes. Add enough cold water so the liquid reaches the top of the jar. Put a lid on the jar, shake well, then taste and adjust flavors. “Own it!!!!”

N OT E : You can make this a healing shrinker by omitting the milk and replacing with ½ tea-spoon of Just Gelatin, 1 teaspoon Integral Collagen, 1 teaspoon MCT oil, and an optional ¼ teaspoon Sunflower Lecithin. You will dissolve the gelatin into the mug of hot brewed tea, stir very well, then add to the blender along with the collagen, oil, lecithin, and ½ cup cold water. This makes an ultra-creamy shrinker.

N O S P E C I A L I N G R E D I E N T S ( I F Y O U U S E Y O U R F A V O R I T E

O N - P L A N S W E E T E N E R ) D A I R Y F R E E

the shrinker FP

S I N G L E S E R V E – M A K E S 1 F U L L Q U A R T T O B E S I P P E D O N A L L D AY ( C A N B E D O U B L E D F O R A 2 - Q U A R T S I P P E R )

2 oolong tea bags1 mug boiling water¼ cup unsweetened almond or

cashew milk (see Note)1 to 2 generous pinches

Mineral Salt 1 to 2 teaspoons vanilla extract2 to 4 doonks Pure Stevia

Extract, or 2 to 3 teaspoons Super Sweet Blend, or sweeten to your own taste

½ to 1 teaspoon ground cinnamon

1 to 2 pinches cayenne pepper (or enough to make you feel like a feisty tiger)

Ice cubes and cold water

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