Caramelized Pecans (Healthy)

1 C. raw pecans
1 Tbsp. coconut oil
2 Tbsp. maple syrup
pinch of sea salt
1/2 tsp. cinnamon

Directions: Add pecans and coconut oil to a skillet and toast for 3 minutes over low to medium heat. Once the nuts become fragrant add the maple syrup, salt, and cinnamon. Stir for a few more minutes until the maple syrup becomes sugared and starts to carmelize on the nuts. Spread on parchment paper and allow to cool. Enjoy!

Brittney's Marinated Chicken

4 cloves fresh garlic, minced
1 T. Seasoning Salt (can use Simply Organic Grind or Spike to salt)
3/4 tsp. ground black pepper
2 T. Dijon mustard
2 1/2 T. Worcestershire sauce
1/4 C. lemon juice, freshly squeezed
1/4 C. Tamari
1/2 C. olive oil
Chicken breasts or thighs

Marinate boneless chicken thighs or breasts in refrigerator. Grill. Or you can cut chicken into pieces and put on a skewer for shish kabobs. Yummy!

Thai Hot and Sour Soup

3 C. chicken stock
1 T. tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, cut into 4-6 inch pieces
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 T. fish sauce
1 T. lime juice
2 green chile peppers
1 bunch fresh coriander (cilantro), chopped
1 sprig fresh basil, chopped

Optional: Add a small amount of coconut milk at the end.

Directions:

1.  In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.

2.  Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Thai Chicken Breasts or Thighs

2 1/2 T. grated fresh ginger root
2 T. chopped garlic
1/8 tsp. crushed red pepper flakes
4 boneless skinless chicken breasts or thighs
1/2 cup flour
salt and pepper, to season flour
2 T. olive oil
4 T. soy sauce
1/2 C. brown sugar
1/2 C. white wine vinegar
1 tsp. fish sauce
1 cup sugar snap peas

Directions:
1.   Combine the ginger root, garlic and red pepper flakes in a cup and set aside.
2.   Mix flour with salt and pepper to taste and dredge chicken pieces in this.
3.   Heat olive oil in a large skillet.
4.   Cook the chicken until browned on both sides and cooked through.
5.   Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
6.   Add the ginger-garlic mixture to the skillet and salute until lightly browned.
7.   Add the soy sauce, brown sugar, vinegar, and fish sauce (if using).
8.   Bring the mixture to a boil.
9.   Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
10. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
11. Trim and shred the sugar snap peas diagonally.
12. Just prior to serving, sprinkle the top of the chicken with the shredded snap peas.

Chicken/Shrimp/Vegetable Pasta Salad

2 cooked chicken breasts (I like to season them with my favorite seasoning before cooking)

1 cup of cooked shrimp

1 cup chopped artichoke hearts

1 cup of cherry tomatoes halved

1 cup of red, orange, green, or yellow pepper

1 cup of cucumber cut into chunks

1 cup of black quartered olives

a little bit of red onion

1/3-1/2 cup of parmesan cheese

1/3-1/2 cup of feta cheese (or to your liking)

1 bag of cooked bow tie pasta

your favorite Italian or Greek dressing

Toss, chill, eat! Yummy!

Banh Mi meatball sandwiches

adapted from mels kitchen cafe

Dressing:
1/3 cup plain greek yogurt
1/3 cup mayo
1 T hot sauce (I used garlic chili sauce)
1 green onion
a tiny bit of hoisen

Relish:
2 large carrots corsely grated or juiliend
1 english cucumber julienne
2 T sugar (i only did 1)
2 T. rice vinegar
1/2 t. salt
1 t. sesame oil
splash of soy sauce

Meatballs:
2 lbs ground turkey
1/4 c. fresh basil or 2 t. dried
4 garlic cloves minced
2 green onions finely chopped
1 T. fish sauce
1 T. sweet garlic chili sauce
1/T. sugar
1 T. cornstarch
1t. pepper
1/2 t. salt
2 t. sesame oil

yummy baguett to assemble

Apple Crisp

Topping:
1/Crumb 2 c. flour
1/2 old fashioned oats
1/2 c. brown sugar
1/2 t. baking powder
1/4 t. ground cinnamon
dash of salt
1/3 c. butter diced in small chunks

Apple Filling:
3-4 granny smith apples peeled and sliced or chunked
3 T. melted butter
2 T. Flour
1 T. lemon juice
3 T. milk
1/2 t. vanilla
1/4 c. brown sugar
1/2 t. cinnamon
dash of salt

1. pre heat oven to 375
2. in a bowl combine the crumb topping and mix with fork or pastry cutter until it resembles crumbs.  refrigerate while doing apple filling.
3. in a bowl, combine melted butter and flour until well blended.  add lemon juice, milk and vanilla and stir well.  Stir in brown sugar, cinnamon, and salt.  Pour butter mixture over apples and toss to coat.  pour apples into a 8x8 baking dish and sprinkle crumb topping over apples.
4. Bake for 30-35 min or until golden brown and top is set.  remove from oven and allow to cool for at least 10 min before serving.