Thai Chicken Tacos

For Chicken:

2 T lime juice
1 lb boneless, skinless chicken breasts or tenders, cut into 1/2" pieces
1/4 C fresh cilantro, chopped
1 large shallot, chopped
3 cloves garlic, minced
2 tsp soy sauce
1/2-1tsp crushed red pepper
1/2-1 tsp chili sauce
2 Tbs vegetable oil (or olive)

For Slaw:

2 C shredded napa cabbage
1/2 C shredded carrot
1/2 cucumber, cut into matchsticks
10 snap peas, cut in quarters
1/2 C sliced green onions
1/4 C fresh cilantro, chopped
1/4 C peanut butter
1/4 C + 2 Tbs rice vinegar

16 corn tortillias, heated

To make Chicken, combine everything except the oil and marinate at least one hour, up to overnight. Heat oil in a medium skillet, pour in chicken mixture and cook until done, about 5 min.

To make Slaw, combine veggies in one bowl. Mix peanut butter and vinegar with a whisk in a small bowl. Pour vinegar mixture over cabbage mixture, toss to coat.

To serve, layer 2 tortillias. Top with chicken and slaw. Serve with remaining slaw and garnish with lime wedges if desired.

Kentucky Butter Cake

1 C butter
2 C sugar
4 eggs
2 tsp vanilla
1 C buttermilk
3 C flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder

Cream butter and sugar. Add eggs one at a time, followed by vanilla and buttermilk. In a separate bowl, mix flour, salt, soda and powder. Add this mix to the butter mix slowly, beating just until well incorporated.

Pour into a greased 10" tube pan (or a greased/floured bundt pan) and bake at 325 for 60-65 min, or until the top springs back when gently pressed. This can also be made in a loaf pan, but baking time may vary.

Broccoli and Tortellni Salad

6 slices of bacon
20oz fresh cheese tortellini
1/2 cup mayo
1/2 cup white sugar
2 tsp cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Cook bacon, drain, crumble and set aside.

Cook tortellini in lightly salted water for 8-10 min or until al dente. Drain and rinse under cold water.

In a small bowl, combine mayo, sugar and vinegar to make dressing.

In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad and toss.

Amy's Penne Gorgonzola

2 chicken breasts, pounded thin
salt and pepper
6 slices of bacon
1 sweet vidalia onion, chopped
8ox penne pasta
1 cup whole milk
d8 oz gorgonzola, roughly chopped
1/4 cup fresh parsley, chopped
1/3 cup walnut pieces
shredded parmesan for garnish

Bake or grill chicken seasoned with salt and pepper

In a large saute pan, fry the bacon until crisp. Remove and drain on paper towels, set aside to cool. Crumble into pieces. Drain grease from pan and heat a tablespoon of olive oil. Add the onion, season with salt and pepper and sautee until soft.

Cook pasta according to directions (start when chicken is 1/4 done)

Add the milk and thyme to the onion. Bring to a slow boil, add the cheese and parsley. Heat until the cheese is melted and sauce begins to thicken. Turn off heat and add drained pasta, tossing to coat.

Slice the chicken. Serve the pasta topped with sliced chicken, crumbled bacon, walnuts and parmesan.

Morning Glory Muffins

½ cup (3 ounces) raisins or dried cranberries
2 cups (8 ounces) whole-wheat flour, traditional or white whole wheat
1 cup (7½ ounces) packed light or dark brown sugar (see note)
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
2 cups (7 ounces) peeled and grated carrots
1 large tart apple, peeled, cored and grated
½ cup (1½ ounces) sweetened coconut (see note)
½ cup (1½ ounces) sliced almonds or chopped walnuts
⅓ cup (1⅝ ounces) sunflower seeds or wheat germ (optional)
3 large eggs
⅔ cup (4⅝ounces) vegetable oil
¼ cup (2 ounces) orange juice
2 tsp vanilla extract

Preheat oven to 375 degrees F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.Stir in the carrots, apple, coconut, nuts and sunflower seeds (or wheat germ, if using).In a separate bowl, beat together the eggs, oil, orange juice and vanilla.Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in.Scoop the batter evenly into the prepared pan (the muffin cups will be almost full to the top—that's OK).Bake the muffins until nicely domed and a cake tester inserted in the center comes out clean, 25 to 28 minutes.Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then turn them out onto a rack to finish cooling.
 
NOTE: When I made these, I used half the amount of sugar called for and unsweetened coconut and I thought they were great. I think they'd be rather sweet for breakfast made with full sugar, but do as you please.

Chocolate Coconut Oat Bars

{from Delicious Living, Feb 2011}

"With a classic macaroon texture, these egg-, dairy- and gluten-free bars are an adult chocolate indulgence. Kids, of course, will love them too."

2.5 C rolled oats
1 C almond meal/flour
1 C unsweetened shredded coconut (I used a finely shredded variety)
1/3 C cocoa powder
1/2 C coconut oil
1/2 C agave nectar (or honey)
1/2 C sugar
1 C bittersweet chocolate chips

Preheat oven to 275 deg. F. Combine oats, almond meal, coconut and cocoa powder in a large bowl. Mix well.

Combine coconut oil, agave nectar (or honey) and sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed. Stir in the chocolate chips, quickly but thoroughly (they will melt).

Press mixture into an ungreased 8x8 pan and bake for 20 min. Remove from oven and cool completely. Cut into 24 small pieces.

[per serving] 184 cal, 12g fat (1g mono, 2g poly, 7g sat), 0mg chol, 3g protein, 2g fiber, 3mg sodium

Veggie Cheese Pasta Bake

1 pound whole wheat penne pasta, uncooked
10 oz bag frozen stir-fry veggies (peppers, mushrooms, green beans, etc)
1 cup cherry tomatoes, halved
4 Italian chicken sausages, sliced

2 cups milk
8 oz mozzarella, cut into chunks or shredded
6 oz parmesan cheese, divided
1 tsp minced garlic
1 tsp pepper
1 tsp dry parsley

In a greased 9x13 in pan, layer pasta, veggies and sausage in order. Set aside.

Heat milk, mozzarella, half of the parmesan and spices in a medium sauce pan over low heat until the cheese is mostly melted. Pour over the pasta and veggies, top with remaining parmesan, cover and bake at 350 for 1 hour.