Protein Energy Bites

1 C oatmeal
1/2 c ground flax seed
1 scoop Protein powder
1/4 C slivered almonds
1/2 C Peanut butter
1/3 C Honey
1 t vanilla

Mix all wet ing. together well. Add dry, roll into bite sized balls and refrigerate.

I LIEK TO USE CHOCOLATE PROTEIN POWDER

SPAGHETTI and Coconu lime Chicken TACOS

SPAGHETTI
1 lb gr. turkey browned with 1/2 diced onion
add 2 cans organic tomato sauce
2 T worsheshire sauce
Garlice salt, basil, Salt and pepper, oregano to taste
1 grated zucchini
1 grated carrot
1 T OOil
3 cloves grated
1/2 spagetthi seasoning packet
whole wheat or spinach noodles

Simmer for 15 min Cook noodles and Serve.


TACO

2 pd rotisserie chicken or 3-4 chicken breasts shredded
1 C coconut milk
1/2 t cumin
1 lime, zested and jiced
Splash hot sauce
salt and pepper
1/4 c chopped cilantro
8 flour tortillas warmed
1 small red onion
1 avacado peeled pitted and sliced

Remove the meat from the chicken.
In a med. saucepan over medium heat, combine the chicken, milk ,cumin, lime, tabasco.
Simmer until heated thru and thick.  Season w/ S and P then remove from heat.  Stir in cilantro and divide between tortillas. Top each service w diced onion and avocado.

Beef Taquitos & Salmon with Mango Salsa

TAQUITOS!!!!

1 lb lean ground beef or turkey
1 can black beans
1 C cooked brown rice
1/2 t garlic salt
3 ripse tomatoes
1 onion
1 bunch cilantro
1 jalepeno
Salt and pepper
Lime Juice to taste
Corn Tortillas
Olive Oil
1 T Cumin

Cook hamburger until done
Blend together toma, onion, cil, lime, jalap, salt and pepper. This makes the salsa. Taste and add more of any of the ingred.
Mix together beans and rice and meat w/ garlic salt.

Brush tortilla with Olive oil and place in oven at 425* for 2 min. remove, fill tortillas with meat mixture and roll tightly.  Place back in over for 10-12 min until crispy.  Serve with homemade salsa! ENJOY



SALMON!!!!!

one ripe mango peeled and diced
1/4 c chopped green onion
1/4 c red pepper
1 T freshly chopped jalapeno
1T cilantro chopped
1 garlic clove grated
1 T fresh sqeezed lime juice
1/4 t salt
1/2 t EVOO

Bake Salmon at 400 degrees for 15-20 min.  For Salsa, Mix all ingredients in bowl and place in fridge for 10-20 min. Serve on Salmon with brown rice or quinoa.

Coconut Jerk Chicken

4  6 oz boneless breasts
1 small onion
1 jalenpeno pepper, seeded and chopped
1/2 C cocount aminos
1/2 C Pineapple juice
 1/4 C OOil
1/4 C Apple cider vinegar
Juice of 1 lime
1 t honey
2 cloves of garlic
1/2 t ground nutmeg
1/2 t ground ginger
1/2 t allspice
1/2 t red pepper falkes
small bunch fresh chopped cilantro
Salt and Pepper


Mix all ingredients in blender and blend until smooth.  Marinate chicken overnight or for 2 hrs before cooking.  Grill on girll and serve w/ veggies.

Rosemary Ranch Chicken Kebabs

4 Breast cut into 1 inch pieces
1/2 c olive oil
1/2 homemade ranch
2 T coconut aminos
1 T fresh rosemary minced
1 t lemon juice
1 t balsamic vinegar
Sea Salt and Ground Pepper
Wood Skewers

In a bowl combine together the OO, Ranch, Coconut aminos, Rosemary, lemon, Vinegar and salt and pepper.

Add Chicken to the bowl and well coat.

Put bowl in fridge for 30 min.
Preheat grill to medium high heat

Thread the chicken cubes on skewers, Grill on each side- 12 min. total.

IRELAND FAMILY REVIEW: Love Love Love, we just did thighs instead of kebabs

One Pan Autumn Chicken and Veggies

Print

One Pan Autumn Chicken Dinner

Ingredients

• 4 - 5 (6 - 7 oz) bone-in, skin on chicken thighs
• 4 Tbsp olive oil, divided
• 1 1/2 Tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
• Salt and freshly ground black pepper
• 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
• 1 lb Brussels sprouts, sliced into halves
• 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
• 2 shallot bulbs, peeled and sliced about 1/4-inch thick
• 4 slices hickory smoked bacon, chopped into 1-inch pieces

Directions

• Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
• Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

IRELAND FAMILY REVIEW: this was a yummy meal but I think for the kids, less brussell sprouts or a swap with other veggies would be better

CHILI- to win a competition

The Best Chili on Earth

The BEST chili your lips will ever taste. I promise.

Contributed by Megan Porta from pipandebby.com.

Published Feb 15, 2012

Serves: 12

Total time: 8-9 hrs (crockpot), 2.5 hrs (stovetop)

Ingredients:

• 2 pounds ground beef, turkey or venison
• 4 tablespoons extra-virgin olive oil
• 1 yellow or white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper
• 1/4 teaspoon cayenne pepper
• 46-oz. can tomato juice
• 28-oz. can diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can pinto beans, drained and rinsed
• Shredded cheese and sour cream, for topping

Instructions:

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet and heat over medium-high heat. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using). Cook, stirring occasionally, until onions are soft and fragrant, about 5 minutes. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If you are using a slow cooker, add everything to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.