Cafe Soleil hummus wrap

Hummus, feta, cucumber, tomatoes, red onion, kalamata olives, roasted red peppers, spring mix lettuce and balsamic vinaigrette in a sun dried tomato tortilla

Kevin's trail mix

2+ cups salted peanuts

Salted sun flower seeds

Golden raisins

Almonds

Cashew pieces

Cranberries

Crispy m&m's

Sweetened Shredded coconut

Pumpkin seeds

Chicken Meatballs

Chicken Meatballs From Spunky Coconut

Ingredients

• 1 cup zucchini, chopped (about 1 zucchini)
• 1 cup carrots, chopped (about 2 carrots)
• ½ cup parsley, coarsely chopped
• 3 medium cloves garlic
• ¼ cup blanched almond flour
• 1 large egg
• 1 pound boneless skinless chicken breasts
• 1 teaspoon celtic sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon chili powder

Instructions

1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes
7. Serve

Madras Lentils

Ingredients

2 cups cooked brown lentils (from dry)

1 (15 oz) can diced tomatoes

2 (8 oz) cans tomato sauce

2 cups cooked red beans (from dry)

1 onion, diced and divided in half

2 T minced garlic, divided in half

2 T vegan butter (or cooking oil)

1 tsp cumin powder

1 tsp chili powder

1/4 cup coconut cream

Directions

1. The day before, soak 1 pound of dry red beans in 8 cups of water overnight.

2. The next morning, put soaked red beans in crock pot and cover with a few inches of water. Add 1/2 diced onion and 1 T garlic. Cook on high for 5 hours or until tender and skins begin to peel.

3. Cook 1 cup dry brown lentils in 2 cups water for 30 minutes, or until tender.

4. While lentils are cooking, saute diced onion and garlic in vegan butter

5. Add cumin and chili powder and saute for another few minutes.

6. Add diced tomatoes and tomato sauce. Lower the heat and let it cook down for 5-10 minutes.

7. Add cooked lentils and red beans, salt to taste, and let it continue to cook down until thickened. 

8. Add coconut cream just before serving.

Baked Sweet and Sour chicken

from Mel's Kitchen Cafe

Seriously the most tender chicken I've ever made. (I usually way overcook my chicken.)

Not my photo

Ingredients

Chicken:

2 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2-3 large eggs, beaten

1/4 cup vegetable oil

Sauce:

1 cup granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar (I used Rice vinegar)

2 T soy sauce

2 tsp garlic salt

Directions

1. Preheat oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziplock bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Wisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through. Place the chicken pieces in a single layer in a 9x13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium sauce pan and pour half over the chicken. (Reserve the other half for extra sauce.) Bake for 30-40 minutes, turning the chicken once or twice while cooking to coat evenly with sauce.
6. Heat the remaining sauce in the pot at a simmer for 8-10 minutes until it reduces and thickens.
7. Serve over hot, steamed rice.

Ranch chicken tacos

Ingredients

3 cups cooked chicken, either shredded or from a rotisserie chicken

1 packet taco seasoning

1/2 cup ranch dressing

Optional toppings: tomatoes, olives, onions, peppers, shredded cheese, sour cream.

Directions

1. Sprinkle chicken with taco seasoning and mix well. Then mix in ranch dressing. Can be heated or eaten cold. Place onto tortillas or taco shells and add additional toppings.

Zucchini and potato bake

From allrecipes.com

Ingredients

2 medium zucchini, quarters and cut into large pieces

4 medium potatoes, peeled and cut into large chunks (if using red potatoes, no need to peel)

1 medium red  bell pepper, seeded and chopped

1 clove garlic, minced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt and pepper to taste

Optional: 1/4 cup parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. In medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprkika, salt, pepper, and parmesan cheese (if using).
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly browned.