Coconut Chicken With Pina Colada Dip

Ingredients

• 1 tablespoon fresh lime juice
• 1 tablespoon hot pepper sauce
• 1 (14 ounce) cans light coconut milk
• 1 lb boneless skinless chicken breast
• 3/4 cup breadcrumbs
• 1/2 cup sweetened flaked coconut
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

PINA COLADA or PINEAPPLE DIP

• 3 ounces crushed pineapple
• 3 ounces fat free sour cream
• 4 ounces pina colada nonalcoholic drink mix ( no alcohol)

Directions

1. Preheat oven to 400°F.
2. Combine first 3 ingredients in a large plastic bag.
3. Add chicken to bag and seal.
4. Marinate in fridge 1½ hours - turn bag occasionally.
5. Combine bread crumbs, coconut, salt, and pepper in a bowl.
6. Remove chicken from marinade; discard remaining marinade.
7. Dredge chicken, 1 pc at a time into bread crumb mixture.
8. Place chicken on a sprayed baking sheet
9. Coat top of chicken with cooking spray.
10. Bake for 30 minutes or until done.

Raspberry Chicken Salad or Wraps

Ingredients

• 1/4 cup raspberry preserves
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• salt & fresh ground pepper
• 2 tablespoons minced scallions
• 1 cup fresh raspberry
• 4 cooked chicken breast halves, cut into 1-inch pieces
• 4 cups chopped bibb lettuce ( or butter lettuce)

Directions

1. In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
2. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette.
3. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.

Smothered Meatballs & Marinara

Ingredients
For the meatballs

• 1 pound (16 ounces) lean ground pork
• 1/4 cup ricotta cheese
• 1/4 cup shredded Havarti cheese (or cheese of choice)
• 1 teaspoon minced garlic
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon salt or garlic salt

Remaining ingredients

• 1 teaspoon olive oil
• 1 cup marinara (certified gluten-free if necessary)
• 1 cup shredded Havarti cheese (or cheese of choice)
• 1/4 cup sliced basil

Directions
Preheat oven to 375 degrees F.
To make meatballs, combine all of the ingredients above except for the olive oil and basil. Roll into small balls and set aside.
Heat a large cast-iron skillet to medium-low heat, and add a teaspoon of olive oil, or spray with cooking spray.
Place the meatballs in the skillet (this may take 2 batches) and cook until browned on all sides, turning occasionally. This will take about 4 minutes per batch.
Remove the meatballs from the skillet and place on paper towels to drain the grease.
Add the marinara to the cast iron skillet, place the meatballs back in the skillet, and top with the shredded cheese.
Bake for 30 minutes at 375 degrees F. Top with basil.

Nutrition Information
Serves: 6 |  Serving Size: 3 meatballs
Per serving: Calories: 241; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 39mg; Sodium: 561mg; Carbohydrate: 7g; Dietary Fiber: 0g; Sugar: 4g; Protein: 23g

Paleo Chinese Chicken and Broccoli

Ingredients

• 4 cups broccoli florets
• 4 teaspoons canola oil
• 1 1/2 teaspoons toasted sesame oil
• 1 cup sliced onion
• 2 tablespoons minced ginger ( about a 1-inch piece)
• 6 garlic cloves, minced
• 4 whole small dried chilies or 1/2 teaspoon chili oil
• 1 1/2 lbs chicken breasts, cut in 1-inch cubes
• 4 teaspoons smooth cashew butter
• 3 tablespoons tamari
• 1/2 cup unsalted whole cashews
• salt & freshly ground black pepper

Directions

1. Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
2. Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.
3. In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve.

Gluten-Free Coconut Oatmeal Lace Cookies

Ingredients
1/2 cup oat flour (certified gluten-free if necessary)
1/2 cup rolled oats (certified gluten-free if necessary)
1/4 cup coconut palm sugar (or brown sugar)
1/4 cup unsweetened coconut flakes
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup coconut oil, melted
2 tablespoons maple syrup
1 teaspoon vanilla extract

Directions

Preheat oven to 375°F.

Line baking sheets with parchment paper or a silicone mat.

In a large bowl combine oat flour, rolled oats, coconut palm sugar, coconut flakes, baking powder, salt and spices.

In a separate bowl combine coconut oil, maple syrup and vanilla extract.

Add wet ingredients to dry and stir to combine.

Using a 1 teaspoon measuring spoon, scoop dough and place on lined baking sheet. Form into a small ball and flatten slightly with hand. They spread a lot so only use 1 teaspoon!

Repeat for 12 cookies per sheet (will take 6 cookie sheets for whole recipe).

Bake for 5 minutes. Watch carefully as they burn quickly.

Remove from oven and let sit on baking sheet for at least 2 minutes (do not try to remove before then).

Remove from baking sheet using a spatula and let cool completely on a wire rack.

Will keep for several days on counter in an airtight container.

Nutrition Information
Serves: 8 | Serving Size: 9 cookies
Per serving: Calories: 184; Total Fat: 10g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 97mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 9g; Protein: 2g

No Dough Meat Crust Pizza for the Low Carb

Ingredients

• 1 lb lean ground beef
• 2 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup low-sugar pizza sauce ( I use Ragu)
• diced Canadian bacon
• low-fat pepperoni
• turkey pepperoni (optional)
• onion
• green pepper
• mushroom
• tomatoes (optional)
• your favorite pizza seasoning, to taste

Directions

1. Preheat oven to 350 degrees.
2. Meanwhile, brown the ground beef; drain.
3. Place meat in a mixing bowl and mix with 1 cup of mozzarella.
4. Spread the mixture into a circle on a round pizza pan or baking stone (I prefer the stone); and top with 1/2 cup pizza sauce.
5. Top with the rest of the mozzarella, optional toppings and seasonings.
6. Bake for about 25 minutes or until cheese is melted and browned.

Low Carb Salmon Patties

Ingredients

• 14 3/4 ounces salmon, drained
• 1/2 cup pork rind ( finely ground)
• 1/4 cup minced onion
• 2 teaspoons lemon juice
• 2 teaspoons parsley flakes
• 1 minced garlic clove
• 2 large beaten eggs
• 3 tablespoons mayonnaise

Directions

1. Mix all ingredients and refrigerate for 1/2 hour -(optional, but they handle easier).
2. Make into 4 patties and cook until browned on either side turning once.
3. I make a double batch and freeze part of it in flattened patties in zipper bags, and just thaw in the microwave, then fry.
4. Also good as a sauce on them: mix 1 part blue cheese dressing to 1 part horsy mustard, or Jack Daniels mustard, or some kind of flavored mustard -- it is yummy!