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.