Chicken Alfredo pasta

Ingredients

1/2 box of rotini pasta

2 chicken breasts, cubed and cooked

1/3 lb ground sausage, browned

1 jar Alfredo sauce

1/2 jar marinara sauce

Italian seasoning

Onion powder

Garlic powder

Parmesan cheese

Directions:

1) Boil pasta

2) Cube and cook chicken breasts, salt and pepper to taste; brown sausage. 

3) mix sauce together: 1 jar white sauce, 1/2 jar red sauce, Italian seasoning, onion powder, and garlic powder. 

4) Assemble by layering pasta, then chicken and sausage, then sauce, then top with shredded Parmesan cheese

5) Bake in oven for 15 minutes, or until heated through and cheese is melted. 

Red Lentils and Spinach in Masala Sauce

Ingredients

• Masala Paste:
• 1½ teaspoons cumin seeds
• 1½ teaspoon coriander seeds
• 2" piece ginger, peeled and cut into pieces
• a dash of red pepper flakes
• 1 tablespoons smoked paprika
• 1 tablespoon garam marsala
• 1 teaspoon salt
• 2 tablespoons peanut or other nut oil
• 2 tablespoons tomato paste
• ⅓ cup packed cilantro leaves

• ~~~~~~~~~~~~~~~~~~~~~~
• 1 tablespoon coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• ⅓ cup masala paste
• 1 can stewed tomatoes
• 1 can coconut milk
• 2 cups red lentils
• 4 cups water (for lentils)
• 2 handfuls spinach, chopped
• 1 teaspoon garam masala
• a couple dashes of lemon juice

Directions

1. Put 2 cups dry red lentils in rice cooker and add 4 cups water. Set to white rice cycle and let that cook while preparing the masala sauce.
2. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices. (I use my food processor.)
3. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam masala, and salt. Give a couple pulse to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
4. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
5. Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
6. Add in lentils and reduce heat to medium low. Simmer, stirring often, until mixture cooks down to the texture you want. About 5-10 minutes.
7. Stir in remaining 1 tsp garam masala and a couple dashes of lemon juice. Add additional salt, if needed.
8. Add chopped spinach and simmer until wilted, a couple minutes.
9. Serve over rice.

Adapted from Naturally Ella

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.