Since I am in Dallas celebrating my Mom’s 60th birthday, preparation at home is a little more difficult. I may have found a few ways to get ready even though I am not home.

•  Made a menu for the first 2 weeks for every meal.
•  Place an online order at a grocery store for Bryan to pick up (thanks honey)
•  Choosing healthier options when going out to eat on this trip.
•  Drinking a lot of water.

Make sure you check out the recipes in the fasting packet as well as the ones I am posting here.

Crockpot Oatmeal Recipe

• 2 cups steel cut oats (not instant or rolled oats)
• 6-8 cups water, depending on how long the oatmeal will cook
• 1 tsp. cinnamon
• 1/2 cup honey
• 2 apples, peeled and diced
• 1 cup raisins
• 1 cup sliced bananas
• 1/2 cup chopped walnuts

Directions
Wipe the inside of crockpot with oil. If you’re planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put first seven ingredients (through raisins) in slow cooker and cook on low. Just before serving, Stir in bananas and walnuts.

Southwestern Black Bean Casserole

• 1 cup water
• 1 cup corn meal
• chili powder
• cumin       
• salt & pepper
• 1 cup black beans
• 1 cup corn
• 1 jar salsa (check ingredients)

Directions
In a medium sauce pan, combine corn meal and water.  Add a generous amount of chili powder & cumin and salt and pepper to taste.  Cook over med heat until the mixture gets thick.

Pat mixture into the bottom of a baking pan and bake at 400 degrees for approximately 10 minutes to make crust.
Combine black beans and corn  pour over crust.  Pour the jar of salsa over the veggies, and bake at 400 degrees for 30 minutes.

 I think I’ll put some “sour cream” on this.

Lentil Crockpot Bolognese sauce

• 5 carrots, minced
• 5 celery stalks, minced
• 2 yellow onions, peeled and minced
• 1 bulb garlic, peeled and minced
• 1 cup red lentils
• 2 28 oz cans diced tomatoes
• 2 tablespoons tomato paste
• 3 tablespoons dried basil
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• vegetable stock or water as needed
• salt and pepper to taste

Directions
Heat oil on medium in a large, deep pan.Add minced onions, and cook until translucent.
Add minced carrots, celery and garlic and cook until the carrot is brighter, but not thoroughly soft and done.
Toss cooked onions and vegetables into a large crock-pot with lentils, diced tomatoes, and herbs.

Cook in the crock-pot on high for 6 hours, adding vegetable stock or water as needed.
Reduce heat to low and cook for another 6 hours, adding water or vegetable stock as needed.
Just prior to serving, stir in tomato paste, salt and pepper.
Serve with whole wheat pasta.

Serves 12. (Freeze leftover sauce for later)

Please email me with questions or suggestions.  Jenmcgee27@yahoo.com