Light Split Pea Soup

1 package mixed vegetables (I used the Whole Foods 365 California blend with broccoli, cauliflower, and carrots)
1 c precooked turkey bacon
1 c caramelized onions
2 c dried split peas, rinsed
2 tbs dried thyme
2 bay leaves
2 cans chicken broth
1 c water

Mix all ingredients in the slow cooker, cook on low for 8-10 hours.

Note:  If you're pressed for time but don't have leftover caramelized onions sitting around, you can microwave them with some olive oil and the thyme for 4-5 minutes prior to adding them.  It's not the same exact flavor, but it's still pretty good!

Turkey Bacon in the Oven

I make this nearly every weekend.  The bacon is great with eggs or pancakes, and the leftovers are great in salads or soups throughout the rest of the week.

1 package of turkey bacon

Preheat oven to 325F.  Lay bacon slides on a cookie sheet with rims, or a jelly roll pan, with the sides barely overlapping.  Cook 30-40 minutes, checking often.  Remove when they're as crisp as you like them.  Drain on a wire rack.

Orange and Cardamom Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
1 tsp orange extract
1 tsp ground cardamom
1 tsp vanilla
3 tbs chia seeds

Vanilla Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
1 tsp vanilla
3 tbs chia seeds

Great with berries.

Chocolate Chia Seed Pudding

1 c almond milk
1 tbs vanilla extract
2 tsp sugar substitute (Equal, agave nectar, etc)
pinch salt
2 tbs cocoa powder
1 tsp vanilla
3 tbs chia seeds

Mix together.  I make these in glass jars - start with a fork, then close the lid tightly and shake.  Refrigerate overnight.

Peanut Brittle

This recipe, adapted from Williams Sonoma, worked very well.

1 1/2 cups sugar
3/4 cup light corn syrup
3 Tbs. water
1 tsp. vanilla extract
3 Tbs. unsalted butter
1 tsp. baking soda
1 1/2 cups salted peanuts

Line a cookie sheet with a Silpat liner.
In a pot over medium-high heat, combine the sugar, corn syrup, water and vanilla. Stir until the mixture starts to boil. Cover and boil for 3 minutes. Uncover and brush the inside of the pan with cold water. Cook until a candy thermometer registers 280ºF, 12 to 15 minutes more.
Remove the pan from the heat and add the butter, stirring until it melts. Return the pan to the heat and cook, stirring occasionally, until a candy thermometer registers 300ºF, 7 to 10 minutes.

Working quickly and carefully, remove the pan from the heat and add the baking soda, stirring constantly until incorporated. Stir in the peanuts. Pour the brittle onto the prepared cookie sheet and spread evenly. Let cool, then break into small pieces. Makes 3 to 4 cups.

Bittersweet Chocolate Sauce

1 1/2 c high quality chocolate
¾ c heavy cream
1/3 c 2% milk
6 tbs brown sugar
6 tbs sugar
Mix in sauce pan.  Boil on medium heat, then reduce heat to low.  Cook for 10-15 minutes.  Cool for 10 minutes, save or serve on vanilla ice cream!