Recipes

Some of my favorite recipes:

Breakfast:

Banana French Toast Sticks
Banana Peanut Butter Smoothie Recipe
Protein Loaf
Vegan Chickpea Scramble
Green Cleanse

Main Meals:

Orange Chicken
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame or olive oil
1 bunch broccoli florets
1/2 teaspoon freshly ground pepper
mandarin oranges

Cut chicken crosswise into 3/4-inch-wide strips. Whisk mustard, orange juice concentrate, honey, oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes

Place all ingredients in a large skillet and cook on medium until chicken is no longer pink.

Serve over brown rice

Crockpot Chicken Taco Chili
Chicken Sausage Pasta with Spinach and Tomatoes

Spicy Chicken Pizza

Turkey Chili
Crockpot Buffalo Chicken
Chipotle Shrimp Quesadilla
White Pepperoni Pizza

Chicken Peanut Stir Fry
Chicken Fajita Stew
Prosciutto Wrapped Chicken (I use thinly sliced breasts and wrap them instead of stuff them)
Turkey Meatloaf
Mexican Pasta

Crispy Coconut Chicken
Spicy Southwest Chicken & Rice Wrap
Biggest Loser Stuffed Peppers
Rachael Ray's Enchil-lasagna


Sides:

BBQ Beans
1 pound navy beans or Great Northern beans
water
1/2 cup molasses
3 tbsp ketchup
1 tsp mustard powder
1 cup brown sugar
1 tbsp vegetable broth
1/2 vidalia onion, chopped

In a large soup or stock pot, cover the beans with water. Bring to a slow simmer. Cover and allow to cook for 30-45 minutes, until beans are just barely soft. Drain and reserve the cooking water. In a small bowl, whisk together the molasses with the remaining ingredients minus the onion. In a crock pot combine the beans, molasses and ketchup mixture, onions and the cooking water from the beans. Cover, and cook on low setting for 6-8 hours, or until beans are soft.

Desserts:

Turtle Pumpkin Pie
Glazed Pecans