Chicken Enchiladas

1/2 cup Onions

1/2 cup Bell Peppers

1 tsp Cumin

1 tsp Chili Powder

6 oz Chicken Breast (raw)

1/2 cup Black Beans

1/2 cup Salsa

4 Laughing Cow Cheese Wedges (lite)

8 Corn Tortillas (6 inch)

1/2 cup Enchilada Sauce (I prefer red)

2/3 cup Mozzarella Cheese

Cook and slice chicken.

Preheat oven to 375 degrees.

Heat a large frying pan over medium heat. Spray with cooking spray and add onions and bell peppers. Sauté 3-5 minutes, then add cumin and chili powder. Cook another minute then remove from heat. Add the chicken, black beans, salsa, and laughing cow cheese. Mix well.

Warm tortillas. Scoop 1/3 cup of mixture into each tortilla. Roll up and place seam down in 9x13 baking dish.

Top with enchilada sauce and mozzarella cheese. Bake at 375 degrees for 20-25 minutes.

Black Bean Tostadas

 8 Corn Tortillas (6-inch)

2/3 cup Black Beans (or refried)

4 tsp Taco Seasoning

1 Bell Pepper

10 oz Chicken Breast

2 Green Onions

1/2 Mozzarella Cheese

Cook and slice the chicken. 

Preheat oven to 375 degrees. Line a baking sheet with foil. Spray foil with cooking spray. Lay tortillas in a single layer on foil and spray tops with cooking spray. Sprinkle tops of tortillas with taco seasoning. Bake for 8 minutes.

Drain and rinse the beans. Place on a plate and microwave for 30-45 seconds. Mash with a fork, then spread a rounded tablespoon onto each warm tortilla. Slice the bell peppers, grilled chicken, and green onions. Layer the bell peppers, chicken, shredded cheese, and green onions on tortilla. 

Return to oven for another 8 minutes.

Junkyard Fries

 9 oz Chicken Breast (raw)

1/2 cup Yellow Onions

19 oz Sweet Potato Fries

3/4 cup Mozzarella Cheese

Marinade:

1 Tbsp Olive Oil

1 Lime

1/2 tsp Coconut Sugar

1/2 tsp Chili Powder

1/4 tsp Cumin

1/4 tsp Paprika

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1 dash Black Pepper

Add chicken and onions to a crockpot. Combine all marinade ingredients together in a bowl and pour over chicken and onions. Cook on low for 4-6 hours.

Preheat oven to 425 degrees. Spread fries in a single layer onto a baking sheet. Spray tops with cooking spray and sprinkle with sea salt. Bake for 20 minutes, flip and return to oven. Bake for another 15 minutes.

Top fries with shredded chicken and cheese. Return to oven and cook for 5 minutes until the cheese is melted.

Honey Chicken Tacos

 2 Tbsp Honey

1 1/2 Tbsp Taco Seasoning

3 Garlic Cloves

1 Tbsp Coconut Oil

1/4 tsp Sea Salt

14 oz Chicken Breast (raw)

In a large bowl, mix the honey, taco seasoning, minced garlic, melted coconut oil, and sea salt. Add the chicken to the bowl and toss to coat. Add the chicken to the crockpot and pour the remaining mixture over the top. Cook on low heat for three hours. Shred the chicken, and let cook another 2-3 hours.

Tuna Salad Slaw

 2 oz Tuna

1/2 Tbsp mayonnaise

100 g apples

1 1/2 Tbsp lemon juice

1 cup coleslaw mix

1 dash sea salt

1 dash black pepper

Mix all ingredients and enjoy with crackers.

Sheet Pan Teriyaki Chicken

 1 lbs cubed chicken breast

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

matchstick carrots

broccoli florets

1/2 cup teriyaki sauce

In a large bowl, toss chicken, peppers, and carrots with sauce until evenly coated. Arrange on a sheet pan in a single layer. Air Roast at 400 for 18 minutes. After 10 minutes, add broccoli and return to oven.

Tara O'Brady's Basic, Great Chocolate Chip cookies

 1 cup unsalted butter, chopped

3 1/4 cups flour (415g)

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 1/2 cups (320g) packed light brown sugar

1/2 cup (100g) granulated sugar

2 eggs

2 teaspoons vanilla

12 ounces semisweet chopped chocolate

Preheat oven to 360 degrees. Line baking sheets with parchment paper

In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling or pops; let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly until the butter is almost completely melted.

IN a bowl whisk together the flour, baking powder, baking soda and salt. Set aside

Pour melted butter into a large bowl, and then whisk in the sugars. The mixture may look to size, but will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not over mix.

If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Roll into balls using 3 tablespoons of dough for each.  Arrange on the prepared pans, leaving 3 inches in between each. Sprinkle with sea salt, if using. Bake in the hot oven until the tops are cracked and lightly golden, yet still soft at the center, 10 10 12 minutes, rotating pan half way through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch.