Pear Muffins

2  1/4 c flour
1/4 c flax meal
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 - 3/4 tsp stevia
1/2 tsp salt
1 1/2 c milk
1 1/2 c pears, chopped
1/2 c butter
2 eggs
1 tsp vanilla
2 Tblsp honey or maple syrup

Preheat oven to 375. Mix dry ingredients and form a well. Stir in liquids until batter is moist. Line with cupcake liners and spray with oil. Fill cups three-fourths full and bake for 20 minutes or until toothpick comes out clean.

Chicken Scampi

1/2 c butter
1/4 c olive oil
1/4 c chopped green onion
1 Tblsp minced garlic
1 lemon
2 lbs chicken breast, cut up
1 tsp salt
1/2 tsp pepper
1/4 c parsley
1 tomato, sliced and cut in half
Angel hair pasta

Saute butter, oil, garlic and onions. Add the juice of l lemon. Put in the cut up chicken, salt and pepper. Cook until chicken is done. Add parsley and cut up tomato. Heat and add to the cooked angel hair pasta. Serve immediately.

Quinoa Waldorf Salad

1/3 c quinoa or 1 c leftover quinoa
1 apple, peeled and chopped
1 stalk celery, chopped
1 medium carrot, shredded
1/4 c chopped nuts
1 (5oz) can turkey, or chicken
2 Tblsp Mayonnaise
6 large lettuce leaves

Cook quinoa. Mix rest of ingredients, except lettuce, in a medium bowl. Add drained and cooled quinoa and mix well. Chill and serve on lettuce leaves.

6 servings.

Crock Pot Lemon Chicken

1 lb chicken breasts
1 packet Italian dressing mix
2 Tblsp butter
1/4 c lemon juice
1/4 c chicken stock
Noodles or rice

Put chicken, mix, butter, juice, and chicken stock in crock pot. Cook on low for 6-8 hours. When done, shred chicken with 2 forks. Serve over noodles or rice and top with juices from crock pot.

Chocolate Cheesecake

4 squares (1 oz each) Baker's chocolate
4 c low-fat cottage cheese
2 Tblsp butter, melted
4 eggs
6-8 Tblsp honey or maple syrup
1 tsp stevia
1 tsp vanilla
1/4 tsp salt
1/4 c flour

Melt the chocolate over low heat in a small pan. Add the butter and melt.

Press the cottage cheese through a fine strainer. Place in a mixing bowl. Add the melted chocolate and butter.

Beat the eggs in a small bowl. Add eggs one at a time to the cottage cheese, beating well after each addition. Mix in the honey or maple syrup, stevia, vanilla, salt, and flour. Stir until mixture is smooth and thoroughly blended.

Pour gently into cake pan lined with a graham cracker crust. Bake in 300 oven for 1 hour. Shut oven off but leave cake inside for 1 1/2 hours longer. Do not open oven door.

Cool on the counter then chill the cake in the refrigerator before serving. Up to 12 hours or more is recommended.

Graham Cracker Crust

1 1/2 c graham crackers, finely ground
5-6 Tblsp butter, melted

Mix the melted butter into the crumbs until well blended. Press the crumbs into the bottom and 2 inches up the sides of a 9-inch spring form pan. The crust may be baked in a 300 oven or left unbaked. If used unbaked, the crust must be thoroughly chilled before filling.

Cranberry Muffins

1 c cranberries, chopped
1 tsp stevia
1/3 c oil
2 eggs
1 c milk
1/4 c yogurt
1-2 Tblsp honey or maple syrup
1 tsp vanilla
2 1/2 c whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 375. Line muffin pan with cupcake liners and spray with oil.  Yield: 12 muffins

Chop the cranberries by pulsing on grind in the blender a few times. Mix the stevia into the cranberries in a small bowl. Set aside.

In a large mixing bowl, beat the oil and eggs together with a wire whisk. Mix the milk and yogurt together in a cup, then add to the egg mixture. Whisk in the honey or maple syrup and vanilla.

Sift the dry ingredients together. Fold the dry ingredients into the wet stirring as little as possible. Mix cranberries into batter just before flour is completely mixed in. Spoon into muffin pans. Bake for 20-25 minutes. Remove from pan and cool on a rack.

Chex Party Mix

6 Tblsp butter
1 Tblsp Worcestershire sauce
1/2 tsp seasoned salt
1/2 tsp garlic powder
1/2 tsp onion powder
4 1/2 c corn chex
4 1/2 c rice chex
1 c mixed nuts

Heat oven to 250. On large baking sheet, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Salmon Patties

1 can salmon
1 c oats or bread crumbs
1 c milk
2 eggs, well beaten
1 tsp lemon juice
1 Tblsp grated onion
1/2 tsp salt
1/4 tsp pepper
1 tsp parsley

Mix together. Form into patties. Fry in oil until crispy and cooked inside.

Thai Coconut Chicken Curry

2 Tblsp curry paste
4 c coconut milk
1 tsp sugar
6 oz chicken cut into bite size pieces
8 oz can sliced or diced water chestnuts
15 oz can baby corn
1/2 red onion sliced
1/2 c fresh basil leaves

On low heat put paste in pot. Whisk in 1 can coconut milk on high heat. Add rest of coconut milk and sugar. Bring to a boil. Add chicken, water chestnuts, corn and onion. Cook for 3-5 minutes. Add basil. Serve over rice.

Chicken Pot Pie Soup

1/3 c butter
1/3 c flour
1/3 c chopped onion
2 stalks celery
1/2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1 3/4 c chicken broth
2/3 c milk
2 c cooked chicken cut into cubes
1 c frozen peas and carrots
2 potatoes cubed

Heat butter over low heat until melted. Blend in flour, onion, celery, and seasonings. Cook over low heat, stirring constantly until mixture is smooth and bubbly, remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, vegetables and potatoes. Cover and cook until potatoes are soft.

Lemon Linguine

1/4 c minced onion
3 cloves garlic
1 Tblsp butter
zest of 1 lemon
1 1/4 tsp lemon pepper
1 -8 oz yogurt
1 Tblsp milk
2 Tblsp parmesan cheese
1 Tblsp lemon juice
Fresh chives and parsley
1/2 pkg cooked linguine

Cook onion and garlic in butter. Add lemon zest, lemon pepper, yogurt and milk. Turn heat down and add parmesan and lemon juice. Turn heat up and toss in cooked linguine. Sprinkle with chives and parsley.

Cream Puffs

1/2 c butter
1 c hot water
1 c flour
1/2 tsp salt
4 eggs

Preheat oven to 425. In saucepan, combine butter and water. Bring to a boil. Add flour and salt all at once. Cook over medium heat, stirring constantly, until mixture leaves sides of pan and forms a stiff ball. Remove from heat. Blend in eggs, one at a time, beating vigorously after each. Form 12 mounds by dropping mixture 3 inches apart onto ungreased baking sheet. Bake 25-30 minutes or until golden brown. Turn off oven. Prick puffs with sharp knife for escape of steam; leave in oven 20 minutes to dry out centers. Cool. Split and fill with ice cream, whipped cream or pudding.

Chocolate Pudding

1 1/2 squares (1 oz each) Baker's chocolate
3 Tblsp raw sugar
3/4 tsp stevia
3 cups milk
pinch of salt
2-3 Tblsp corn starch
2-3 Tblsp flour
1 tsp vanilla

Melt chocolate on low heat in a heavy-bottomed pan. Stir in the honey and stevia. Mix 2 cups of the milk into the chocolate. Add a pinch of salt. Heat the mixture to below the boiling point. While heating the milk, dissolve corn starch and flour in the remaining cup of milk. Smooth out any lumps. Gradually add starch mixture to hot milk. Cook on med-low about 5 minutes until thick, stirring gently. Continue cooking on low for 3-5 min longer. Remove from heat and stir in vanilla.

Pumpkin Granola

3 c oats
1/2 c pecans
1/2 c walnuts

1/2 c sliced almonds
2 Tblsp ground flax seed
3/4 tsp stevia
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

1/4 tsp cloves
1/2 c pumpkin
1/4 c molasses
1/4 c maple syrup
1/2 c oil
1 tsp vanilla

Stir together on baking sheet. Bake at 350 for 30 minutes. Stir after 15 minutes.

Gluten-Free Cake Donuts

Whisk together the dry ingredients:

1 c brown rice flour
1/2 c tapioca starch
1/2 c almond meal
3/4 tsp stevia & 1 tsp sugar or 1/3 c coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp xanthan gum
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)

Add the oil and margarine first, by pieces; use a pastry cutter until the flour becomes sandy. Add rest of wet ingredients and mix until smooth.

1/4 c oil
1/4 c margarine or butter
1/2 c milk & 2 Tblsp
3 eggs
1 tsp vanilla

Use a Baby Cakes Donut Maker and spoon batter into donut holes. Put enough batter to fill to top. Cook for about 2 minutes. Remove and cool on wire rack. Sprinkle with powdered sugar, cinnamon sugar, or dip in melted chocolate chips or spread with chocolate icing, or glaze.

Apple Muffins

Whisk together dry ingredients:

1 1/2 c flour or gluten free flour
1 tsp xanthan gum if using gluten free flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp stevia or 1 c brown sugar with wet ingredients

In a separate mixing bowl beat together:

1/3 c oil
2/3 c milk
2 tsp vanilla
2 large eggs

Beat the wet ingredients and sugar, if using, until smooth. Add to the dry ingredients and combine well.

Stir in:

1 1/2 c grated apple
1/2 c chopped nuts

Preheat oven to 350 degrees F. Spoon the batter into twelve greased muffin cups. Bake in the center of  oven until done, about 20 to 25 minutes. Remove the muffins from the pan and cool on a wire rack.

Chocolate Zucchini Muffins

2/3 c almond meal
3/4 c brown rice flour
1/4 c tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 to 2 tsp stevia or 1/2 to 1 cup sugar
3 Tblsp cocoa powder
2 eggs
1/2 c oil
1/2 c milk
1 Tblsp vanilla
1 1/2 c grated zucchini

Preheat oven to 350. In large mixing bowl, whisk together dry ingredients. Blend wet ingredients in blender until smooth. Stir the wet into the dry just until mixed. Divide evenly into 12 greased muffin cups. Bake for about 15 minutes or until toothpick comes out clean. Cool slightly and remove from pan and cool on wire rack.

Potatoes with Herbs

1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
6 Tblsp butter, melted
2 lbs. potatoes, thinly sliced

Preheat oven to 425.  In small bowl combine seasonings. Place 2 Tblsp melted butter in 13 x 9 inch baking pan. Put a third of potato slices and sprinkle with about 1/2 tsp seasonings and  4 tsp butter. Repeat layers twice. Cover tightly with foil. Bake 20 minutes. Uncover and bake 20 more minutes or until potatoes are tender. Let stand 10 minutes.

Serves 6 to 8

Lemon Chicken and Zucchini

1 lb. chicken breasts
1/4 c chicken broth
1 Tblsp cornstarch
2 Tblsp soy sauce
1 tsp sugar
2 Tblsp oil
1 tsp grated ginger root
3 1/2 c sliced zucchini or vegetable of choice
2 Tblsp lemon juice
8 oz. fettucini brown rice pasta or wheat pasta

Cut chicken into 1-inch pieces. Blend chicken broth into cornstarch, stir in soy sauce and sugar. Set aside. Preheat large non stick fry pan over medium high heat. Add oil. Stir fry ginger root in hot oil for 30 seconds. Stir fry half of zucchini for 2-3 minutes or until crisp-tender. Remove zucchini, stir fry remaining zucchini 2-3 minutes. Remove and add more oil. Add chicken and stir fry 2 minutes or until done. Stir broth mixture and stir into chicken. Cook and stir until thickened and bubbly. Add zucchini and lemon juice. Cover and cook 1 minute more. Serve on top of cooked fettucini.

4-6 servings

Waffles

2 eggs
1/2 c oil
1 1/2 c milk
2 c flour or 1 c rice flour, 1 c tapioca starch, 1/4 c almond meal and 1/2 tsp xanthan gum
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp stevia (optional)

Heat waffle iron. Whisk together the dry ingredients. Whisk the wet ingredients into the dry to combine.

Apple Waffles

Add:

1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
1 grated apple

Pumpkin Waffles

Add:

1/4 c oil instead of  1/2 cup
3/4 c pumpkin
2 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp stevia

Ginger Dressing

1/3 c olive oil
1/4 c rice vinegar or vinegar of choice
1 Tblsp sugar
2 tsp soy sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground ginger

Shake all ingredients in tightly covered container. Refrigerate at least 2 hours.

Gluten Free Bread

Whisk together room temperature dry ingredients in mixer bowl and set aside:
1 1/2 c brown rice flour
1/2 c tapioca starch
1/2 c cornstarch or potato starch
1/2 c sorghum flour or almond meal
2 tsp xanthan gum
1 1/2 tsp salt

Proof the yeast:
Microwave 1 c water for about 45 seconds (110 to 115 degrees F). Add 1 packet rapid yeast or 2 1/4 tsp yeast to warm water with 1 Tblsp honey. Let it get a little foamy.

Mix together room temperature wet ingredients:
3 large eggs, lightly beaten
3 Tblsp oil
1/3 c milk
1 tsp cider vinegar, rice vinegar or lemon juice
1 to 2  Tblsp honey

Add the proofed yeast to the dry ingredients and add the wet ingredients. Beat until a smooth batter forms. I mixed it in a Kitchen Aid mixer for 6 minutes on low and 1 minute on medium speed. Scrape down the sides every couple of minutes. You can also use a food processor with a dough blade and process for about 6 minutes. Gluten free bread is more like a thick batter than a kneadable dough. Scrape the dough into a greased 1.5 pound loaf pan and smooth evenly with wet fingers or spatula. Loosely cover the pan with a clean damp dish towel and let the dough rise for 20 minutes in a warm spot. On top of stove while it is preheating is a good place.

Preheat oven to 350. Bake the bread until it sounds hollow when thumped, about 30 to 45 minutes. Remove from pan after about 5 minutes and cool on wire rack. Slice with a serrated knife.

Lemon Dill Potato Salad

6 medium Yukon gold or red potatoes
1 Tblsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
2 tsp finely grated lemon zest
3 Tblsp lemon juice
1/4 c olive oil
1 shallot, minced (3 Tblsp)
1/4 c chopped fresh dill, parsley or basil
1 stalk celery, diced (optional)

Peel potatoes and cut into 1-inch cubes. Place in a pan and pour in enough cold water to cover by 1-inch. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium-low; simmer until potatoes are just tender; about 15 minutes.Drain and cool.

Combine mustard, salt, pepper, and lemon zest in a large bowl. Add lemon juice and stir until blended. Slowly whisk in olive oil. Add shallot, dill, celery and potatoes. Toss gently and season with salt and pepper.

Fruit Dip

1 (8 oz) cream cheese, softened
1 cup plain yogurt
1/4 c honey
1 tsp vanilla
1 can (8 oz) crushed pineapple, drained

Beat cream cheese, yogurt, honey and vanilla until creamy. Fold in pineapple. Cover and refrigerate 1 hour. Serve with cut up fruit.

Cucumber Yogurt Dip

1 Tblsp olive oil
2 Tblsp chopped fresh dill
1/8 tsp cayenne pepper
1 clove garlic, minced
1 cup Greek yogurt
1/4 c cucumber, finely diced
1 tsp lemon zest
1 Tblsp lemon juice
salt and freshly ground black pepper to taste

In a medium bowl, whisk together all ingredients. Cover with plastic wrap and refrigerate until ready to serve.

Apple Fritters

1 1/2 c flour
pinch salt
1 1/2 tsp baking powder
1/2 tsp baking soda
4 apples, peeled and finely chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp stevia
2 eggs
1/4 c plain yogurt
2/3 c water

In large bowl, combine flour, salt, baking powder, baking soda and stevia. Sprinkle apples with spices. Add apples to flour mixture, along with eggs, yogurt and water. Mix to form batter. Heat deep frying pan 2/3 full with oil. Test temperature by placing 1 Tblsp batter in hot oil. Oil should bubble and fritter should quickly rise to surface. Drop remaining batter by tablespoonful into hot oil a few at a time. Cook fritters until golden on both sides. Drain on paper towels. Serve hot. Yields 25-30.

Puffed Grain Squares

1/2 c peanut butter or almond butter
1/2 c honey or 1/4 c honey and 1/4 tsp stevia
1/4 c butter
1/4 c cocoa
3 c puffed rice cereal

Melt peanut butter, honey, butter, cocoa and stevia together. Mix in the puffed rice. Stir well until rice is coated. Press into a 9 x 9 inch or 11 x 7 inch baking dish. Refrigerate until firm and cut into squares.

Chicken Lettuce Wraps

3 Tblsp soy sauce
2 Tblsp chicken broth
2 tsp corn starch
1 tsp sugar
1 lb. ground chicken or turkey
2 Tblsp oil
1 Tblsp grated fresh ginger
1 Tblsp minced or chopped garlic
1/4 c chopped red bell pepper
1/4 c shredded carrots
4 mushrooms, cut into pieces
1 small can chopped water chestnuts
1/4 - 1/2 tsp crushed red pepper flakes
1/4 c finely chopped green onion
1 Tblsp toasted sesame oil
3 Tblsp chopped fresh cilantro
Cup shaped lettuce leaves, such as Boston or Iceberg

1. Combine soy sauce, broth, cornstarch, and sugar. Stir until smooth. Place ground chicken in medium bowl and separate into 6 big lumps. Pour in about half of the soy sauce mixture, mix. Set aside for 10-15 minutes.

2. Heat a large deep skillet over medium-high heat. Add oil, swirl to coat, and then add ginger, garlic, bell pepper, carrots, mushrooms and water chestnuts. Cook, tossing often, until fragrant but not browned, about 1 minute. Add seasoned meat, crumbling it in and using a spoon to spread into a fairly even layer. Let cook for about 1 minute, until it has begun to brown on one side. Turn to cook other side, breaking meat up into large chunks.

3. When meat is cooked through and very crumbly, add remaining soy sauce mixture, toss to mix. Add red pepper flakes, green onion, sesame oil and cilantro; toss well. To serve place a generous spoonful on each lettuce cup. Serve with Hoisin sauce.

As an alternative to lettuce cups, toss with pasta or rice or a green salad. Tuck into warm tortillas or pita pockets with chopped tomato and sliced cucumber.

Serves 4.

Hoisin Sauce

1/4 c soy sauce
1/4 c brown sugar
2 Tblsp tomato paste
2 Tblsp apple cider vinegar
1 tsp grated fresh ginger
1 tsp minced garlic
1/8 tsp cayenne pepper

Chocolate Chow Mein Noodle Cookies

1 pkg semi-sweet chocolate chips, melted
2 1/2 c chow mein noodles
3/4 c salted roasted almonds, chopped

Stir together. Line baking sheet with parchment paper. Scoop with ice cream spoon onto baking sheet. Let set for a couple of hours on counter.

Sweet and Sour Chicken

Leftover chicken or chicken, turkey, or beef  meatballs
1 can pineapple tidbits or chunks
2 Tblsp sugar or 1/8 tsp stevia
1 Tblsp cornstarch
2 Tblsp soy sauce
2 Tblsp rice vinegar
1/2 c water
1 green or red bell pepper, cut into 1-inch pieces or vegetable of choice

Drain pineapple, reserving 1/2 c syrup. Add sugar and cornstarch to browned meatballs in fry pan. Stir in soy sauce, vinegar, water and pineapple syrup. Cook, stirring constantly, until mixture boils and thickens. Add green pepper or vegetable and pineapple. Cover and simmer 15 minutes or until thickened. Serve over rice.

Serves 4 to 5.

Chicken Chow Mein with Rice

Cooked Rice
1 pkg. frozen stir fry vegetables, saute in oil
1 chicken breast cut up in bite size pieces, cook with vegetables

Sauce
1/4 c soy sauce
2 tsp sugar or pinch of stevia
1 Tblsp rice vinegar
1 clove minced garlic
1 tsp grated fresh ginger
2 scallions sliced
1/4 tsp crushed red pepper flakes
2 Tblsp cornstarch
1 tsp toasted sesame oil
2 c chicken broth

Whisk sauce together in bowl and stir into vegetables and chicken. Bring to a boil and simmer until thickened. Serve over rice and sprinkle with toasted sesame seeds or sliced almonds if desired.

Wheat-Free Oatmeal Cookies

1 c plus 3 Tbslp oat flour
2 c rolled oats
3/4 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, melted
3/4 c sugar or 1/4- 1/2 tsp stevia
3/4 c brown sugar or 1/2 c honey & 1 tsp molasses
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
2 large eggs
1 c coarsely chopped walnuts or pecans
1/2 c miniature chocolate chips

Combine oat flour, oats, xanthan gum, baking soda and salt in a medium bowl and combine with whisk. In large bowl, mix butter, sugars, cinnamon, nutmeg and vanilla. Whisk in the eggs. Stir in the oat mixture and mix batter briskly for about 1 minute. Stir in the nuts and chocolate chips. Cover and refrigerate overnight. Preheat oven to 325. If using honey bake at 300. Position racks in upper and lower third of oven. Scoop 1 Tblsp of dough and place 2" apart on lined or greased cookie sheets. Bake for 14-20 minutes. Rotate the sheets from top to bottom and from front to back halfway through baking time.

Crepes

4 eggs
1 1/3 c milk
2 Tblsp oil
1/2 tsp salt
1 c flour

Beat eggs slightly. Add remaining ingredients and beat until smooth or blend in blender. Heat a 7 or 8 inch fry pan over medium heat. Grease pan lightly with butter or oil before cooking each crepe. Pour a scant 1/4 cup of batter at a time into fry pan, tilting pan to cover bottom. When crepe is set, turn to brown other side.Top with fruit, yogurt, chocolate sauce, ice cream, pudding, whip cream, lemon and powdered sugar, jam or whatever you want but probably not all of them at once. Roll up and enjoy.

Makes about 14 crepes.

Chocolate Avocado Mousse

2 large avocados, ripe
1  (1 oz.) square unsweetened baking chocolate, melted
2 Tblsp - 1/2 c cocoa powder, depending how chocolaty you want it
1/2 c agave sweetener or 1/4- 1/2 tsp stevia and 1/4 c honey or 1/2 c honey
1/3 c milk
1 Tblsp vanilla
1/4 tsp salt

Put all in food processor until smooth. Top with raspberries, strawberries and whip cream or spread on crepes.

Spinach Mushroom Pasta

8 oz. sliced mushrooms
1/4 c chopped onion
2 c baby spinach or 1/2 c frozen spinach
1/2 c cauliflower, sliced carrots or asparagus
2 tsp Italian seasoning or 1 tsp basil and oregano
1/4 tsp crushed red pepper
1 Tblsp crushed garlic
1/4 c fresh basil, chopped
1/4 c parmesan cheese
2 Tblsp olive oil
1/2 pkg spaghetti, cooked, reserve pasta water

Saute mushrooms and vegetables in oil until crisp tender. Add spices and garlic. Add hot spaghetti and a little   pasta water. Top with olive oil, fresh basil and parmesan. Add grilled, sliced chicken if desired.

Taquitos

1 c shredded chicken, beef or pork
1/2 onion, chopped and cooked
1/2 (4 oz.) can green chilis
1/4 tsp cumin
1/2 tsp chili powder
1 clove garlic, minced
1 Tblsp chopped fresh cilantro or 1 tsp dried cilantro
1 cup chopped baby spinach
1/2 c cream cheese
4 corn tacos

Cook chicken and shred or use leftover chicken. Put rest of ing. except tacos in pan with chicken and warm until cream cheese melts.

Heat a small amount of oil and turn to low. Dip corn tacos in oil and fill with 1/4 of filling, wrap and roll. Place seam side down on greased baking sheet. Bake at 375- 400 for about 12 minutes. Top with avocado cream, sour cream, salsa or cheese.

Avocado Cream

1 large avocado
1 clove garlic
1/3 c olive oil
juice & zest of  1 lime
1/4 c fresh parsley
salt and pepper to taste

Put all in food processor or blender until smooth.

Orange Blueberry Muffins

2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp stevia
1 egg, beaten
1/4 c oil
1/3 c milk
1/3 c orange juice
2 Tblsp honey
1 (8 oz.) plain yogurt
1/2 tsp orange extract or 1 tsp vanilla
2 tsp orange zest
1 c blueberries mixed with 1 Tblsp flour

Whisk together dry ingredients and form a well. Mix together wet ingredients except blueberries and put into dry ing. Fold in blueberries. Bake at 400 for 18-20 minutes until toothpick comes out clean.
Makes 12 muffins

Baked Chicken and Potatoes

   

4 chicken breast halves, cut into serving pieces
6 red potatoes, quartered
1 c. crushed tomatoes
2 tsp parsley flakes
1 tsp basil
2 cloves garlic, minced
salt and pepper to taste
3 Tblsp oil
1/4 c. parmesan cheese

Wash chicken and wipe dry with paper towel. Put enough oil in a 13 x 9 pan to cover the bottom. Place chicken in pan and place potatoes between the chicken pieces.

Sprinkle tomatoes, parsley, basil, salt and pepper over the chicken and potatoes. Sprinkle oil over all and top with cheese.

Bake in 375 oven for about an hour or until chicken is done. Do not overcook.

Makes 4 servings