Main Dishes

Cut chicken breasts into 1 1/2 inch size pieces. Allow chicken to warm to room temperature. In a medium bowl, mix together the bread crumbs, italian seasoning, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.

Dip chicken pieces into the melted butter first, then coat with the bread crumb mixture. Re-warm butter as needed to keep it liquid. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Honey mustard dipping sauce

2 tablespoons fresh-squeezed lemon juice

2 tablespoons raw honey

2 tablespoons Dijon mustard

2 tablespoons olive oil

Mix lemon juice, honey and dijon mustard. Drizzle in olive oil while whisking.

Colorful Cacciatore

1/4 cup flour of your choice

1/2 tsp each onion and garlic powder

1/2 tsp dried oregano

1-1/2 lb skinless, boneless chicken breast, cut into strips

1 tbs coconut oil

16 ounces frozen mixed bell pepper strips, thawed

3 cups spaghetti sauce

1/4 cup grated parmesan cheese

Combine the flour, onion and garlic powders and oregano in a small bowl. Coat the chicken with the flour mixture and shake off excess. Heat the oil in a large skillet or dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, about 3 minutes. Add the bell peppers and cook, stirring frequently, about 3 more minutes. Stir in the spaghetti sauce and bring to a simmer. Reduce the heat and continue to simmer until the chicken and vegetables are tender, 15 to 20 minutes. Serve and top with parmesan cheese.

Side Dishes

Slow Cooker Sweet Potatoes

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes

1 1/2 cups applesauce

1/3 - 2/3 cup muscovado

3 or more tablespoons butter or coconut oil, melted

1 teaspoon ground cinnamon

1/2 cup crispy nuts, chopped

Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender. Sprinkle with nuts.

Carrot Coins

1 pound peeled carrots, sliced 1/4" thick

1 tbs butter, ghee or coconut oil

1 tbs maple syrup

1 tsp balsamic vinegar

1/8 tsp salt

1/8 tsp pepper

1 tsp freshly chopped parsley

Steam carrots until tender, about 15 minutes. Melt butter in a medium skillet over medium heat. Cook 3 minutes or until lightly browned, stirring occasionally. Add syrup, vinegar, salt and pepper, stirring until combined. Add carrots; cook 1 minute or until thoroughly heated, stirring to coat. Stir in parsley.

Cauliflower Rice

Take a head of cauliflower and run it through the grating/shredding blade of your food processor. Steam or saute in butter until just tender, being careful not to overcook, which will make it mushy. Use in place of rice in any dish.

Roasted Chickpeas

2 cups chickpeas, soaked and cooked

oil to coat

salt and spices, optional

Preheat the oven to 350. In a bowl, combine the chickpeas with the oil and spices until evenly coated. Spread the chickpeas on an ungreased cookie sheet in a single layer. Bake for 50 minutes, until browned and crisp enough to rattle.

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