Hardy Beans

Meat—cooked

8 oz Bacon, thick-cut

1/2 lb Ground beef or sausage

Produce

3 Garlic cloves

1 Green bell pepper (about 1 cup), medium

1 can Cannellini beans

1 can Kidney beans

1 can Pinto beans

(OR 3 cans worth of beans you like. Home cooked or canned beans are great)

Add onion if you like

Condiments

1/4 cup Barbecue sauce

1 tbsp Dijon-style mustard

1/4 cup Ketchup

1/4 Balsamic vinegar

1/4 cup molasses

Baking & Spices

1tsp salt

1/4 tsp pepper

Cumin to taste

Liquids

1 cup Water

Directions

Drain the beans

Pour into pot

Add all spices

Add water

Simmer till slightly thickened

The recipe is very forgiving.

If you need to substitute some items, it will still be delicious and frugal.

Thank you! I love Chaffles!

Easy Low Carb Chaffle with Egg and Cheese Recipe

Ingredients

• 1 large egg

• 1/2 cup shredded cheese (your choice!)

• 1/4 teaspoon garlic powder (optional)

• Salt and pepper to taste

Instructions

1. Start by preheating your waffle maker. A hot surface is key to getting that perfect crispy outside with a tender inside.

2. Crack the egg into a bowl and whisk it vigorously until frothy. This step introduces air that helps make the chaffle light and fluffy.

3. Add the shredded cheese, garlic powder if you’re using it, and season with salt and pepper. Stir until everything is well combined.

4. Lightly grease your waffle maker with cooking spray or oil to prevent sticking.

5. Pour the egg and cheese mixture into your preheated waffle maker. Close the lid and cook for 3 to 5 minutes until the chaffle is golden and cooked through. You’ll know it’s done when it turns golden brown and crispy.

6. Carefully remove the chaffle and enjoy it while warm — it’s like a mini, low-carb waffle!e!

Practical & Valuable Tips

• Always ensure your waffle maker is properly preheated. This helps create a crispy exterior that holds together well.

• Chaffles can be used as sandwich bread. Try stacking two with your favorite fillings like avocado, turkey, or fresh veggies for a satisfying meal.

• Leftover chaffles keep well in an airtight container in the refrigerator for up to three days. For the best crunch when reheating, pop your chaffles into a toaster or air fryer. This will revive their crispy texture perfectly!

• Don’t be afraid to experiment! Chaffles aren’t just for savory flavors — add cinnamon and a low-carb sweetener for a sweet treat, topped with berries or whipped cream.

Martha Washington Candy

Ingredients

• 1 cup butter, softened

• 4 cups confectioners' sugar

• 1 can (14 ounces) sweetened condensed milk

• 1 teaspoon vanilla extract

• 3 cups sweetened shredded coconut

• 2 cups chopped pecans, toasted

• 6 cups semisweet chocolate chips

• 1/4 cup shortening

Directions

• In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.

• Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer.

• In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Top with additional coconut if desired. Refrigerate until set.

• To Make Ahead: Store in an airtight container in the refrigerator.

Nutrition Facts

• 1 piece: 196 calories, 13g fat (7g saturated fat), 9mg cholesterol, 43mg sodium, 23g carbohydrate (21g sugars, 1g fiber), 2g protein.

Don't know if this is more of a hack or a recipe.

But this is what I have been eating for breakfast when it is to hot to cook eggs and meat.

3 Cups plain cheerios

1 ½ cups milk [almond works good too]

2 Tablespoons of chia seeds

2 bananas sliced

½ tsp cinnamon [I use ceylon cinnamon for the health benefits ]

Let the milk seeds and cinnamon set for a few minutes so the chia seeds start to turn into pudding.

Add the cheerios and Sliced bananas then eat.

Sounds good!

Thanks Delanie!

Too hot to bake but this is made in a crock pot.

Mozzarella Bread

• 2 cups + 3 tbsp self-raising flour

• 2 tsp baking powder

• ½ tsp salt

• 2 handfuls chopped parsley

• 1 cup grated mozzarella

• black pepper to taste

• 1 cup milk

• 1 tbsp white wine vinegar (apple cider vinegar will work as well)

• 1 egg beaten, for egg wash

First place the milk and white wine vinegar in a jug together and leave to sit for 5-10

minutes until it thickens. These ingredients replace buttermilk in this recipe, you could

also use a pot of buttermilk (usually 1 cup if you have it.)

(250 ml milk, 1 tbsp white wine vinegar)

Mix the flour, baking powder, salt, pepper, parsley, mozzarella in a bowl. Slowly add the

thickened milk and use a spoon to stir until it forms a soft dough.

Mix self-raising flour, 2 tsp baking powder, 1/2 tsp salt, 2 handfuls chopped parsley,

black pepper, 1 cup grated mozzarella

Form into a round loaf shape, slash top twice and place on parchment paper in the

crock pot

Brush the loaf with the beaten egg and then cook on high for 3 hours, turning the loaf

over half way through cooking so the crust can be evenly cooked

Made in a 3.5 litre cockpot