CURRIED TUNA SALAD

• 2 cans of tuna (packed in water)
• 1 avocado
• 1/2 cup spicy hummus
• 3 tbsp salsa
• 1/2 tsp cayenne pepper
• 2 tsp curry powder
• squeeze of lemon juice
• 2 cut up hard boiled eggs

Stir it up!!!

I eat it on crackers or in salads.

SWEET POTATO FRIES

• 1/2 cup olive oil
• 4 sweet potatoes, cut in strips
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper

Mix it up

Bake about an hour at 400 degrees on a foiled lined baking sheet

BRUSSEL SPROUTS

EVOO (Drizzle all over)
Sea salt and pepper

Line a baking sheet with foil and back for 30 minutes (or longer) at 400 degrees

When i try out more recipes I will include them here. (I've seen tons for brussel sprouts)

CHICKEN AND DUMPLINGS - CROCK POT STYLE

2 frozen chicken breasts (or more)
1 can of cream of chicken
2 cans of chicken broth
Add it all to a crock pot. Make sure chicken is covered by liquid. Add water if not.
Dot the top with butter

Cook on low for 8 hours
After 6 hours of cooking take two forks and shred the chicken. Add it back to the crock pot. Then add cut up biscuit dough to the top and switch crock pot to high.
Season with salt and pepper
EAT

OVERNIGHT OATS

1/2 cup old fashioned oats

1/2 cup Almond Milk 

1 tbsp. chopped dark chocolate (mine came from Aldi's)

1 tbsp. chopped raw almonds (later)

Mix all ingredients in a container that can be covered and sealed 

Let chill in refrigerator overnight

Oats should be softened by morning and ready to eat! Add almonds and fruit (strawberry, blueberry or bananas)

BANANA OVERNIGHT OATS

1/2 cup old fashioned oats

1/2 cup Almond Milk 

Splash of vanilla

1 tbsp. pure maple syrup

Mix all ingredients in a container that can be covered and sealed 

Let chill in refrigerator overnight

Before eating add slivered almonds and a cut up banana

CHICKEN (A COUPLE DIFFERENT WAYS)

SWEET SRIRACHA CHICKEN

A few cloves of garlic

1 Tbsp sriracha hot sauce

1½ Tbsp soy sauce 

1 Tbsp rice vinegar

2 Tbsp honey

2 Tbsp brown sugar

1 Tbsp vegetable oil

½ cup water 

2 Tbsp corn starch

1. Mince the garlic into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir. Add the corn starch and stir until dissolved.
2. Add the chicken thighs to a large zip bag. Add half of the marinade mixture to the chicken and toss to coat.  Refrigerate for at least 30 minutes. Save the unused portion of the marinade for later.
3. Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8×8 inch casserole dish. Bake in the preheated oven for 45 minutes or till chicken gets to 165 degrees, basting the chicken with the juices half way through.
4. While the chicken is baking, add the second reserved marinade (the half that wasn’t used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.
5. When the chicken is finished baking, spread the thickened sauce over each piece of chicken. 

MARINATED CHICKEN

Marinated chicken in a mixture (equal parts) soy sauce and rice wine or red vinegar.

Shoot a big squirt or sriracha into the marinade.

Cook 45 minutes at 400 degrees. (turn over halfway through)

CURRY CAULIFLOWER

No measuring with this one....
Cut up cauliflower and lay them on a foiled pan
Olive oil
some curry powder
some ginger powder
some red pepper flakes
some salt and pepper
400 degrees for about 45 minutes

RANCHY CRACKERS

2 sleeves of saltine crackers 
3/4 cup canola oil 
1/2 tsp crushed red pepper 
1/2 tsp paprika 
1/2 tsp garlic powder 
1/4 tsp black pepper 
1.5 tbls dry hidden valley ranch dressing mix 
Empty crackers in large plastic bag
Mix all other ingredients and pour over crackers coating them in oil mix
Move to a clean container and let sit 2 hours

GROWN UP GRILLED CHEESE

Sandwich bread (buttered)
Mozzarella cheese
Pesto
Spinach
Avocado