Braised Pork Loin Chops

1/4 t garlic powder or 1 clove minced garlic
1 t. rubbed sage
1 t. dried rosemary, crushed
1/2 t. salt
1/4 t. pepper

4 boneless pork loin chops
1 T. butter
1 T. olive oil

1/2-3/4 c. dry white wine (I used La Poule Blanche Sauvignon Blanc, which was excellent)
Parsley

Mix first 5 ingredients and rub over chops. Heat butter and oil in a large skillet and brown chops on both sides. Add wine and cook until pork chops are cooked. Sprinkle with parsley.

Strawberry salad

Romaine or other lettuce/greens

Strawberries, avocado, pecans, feta cheese, other toppings as desired

Dressing: 

1/4 c olive oil

3 T. sugar

2 T. honey

2 T. cider vinegar

2 t. lemon juice

1/4 t. salt

1. Whisk dressing ingredients in a small bowl. 

2. Divide lettuce among bowls or plates and top with sliced strawberries, dressing, etc. 

Chia energy bites (4 recipes)

• 1 1/2 c quick cooking oats
• 1/4 c ground flax seed or protein powder
  
• 1/2 c almond or peanut butter (creamy holds together better, cinnamon almond butter is especially good or try sunbutter if you need something without nuts)
• 2-4 T honey or Maple syrup
  
• 1/4 c chia seeds
  

Optional:

• 1/4 c mini choc chips
  
• 1/4 cup raisins or shredded coconut (unsweetened) + additional for rolling in

Combine all ingredients and refrigerate for 1 hour or until firm enough to roll. Shape into 1 1/2 in balls and roll in additional coconut if desired.

A similar recipe for comparison:

• 1 c old fashioned oats
• 1/3 c unsweetened coconut flakes
• 1/3 c peanut butter
• 2 T maple syrup
• 2 T chia seeds
• 1 t vanilla
• 1/4 t cinnamon
• 1 oz dark chocolate

1. Combine in a food processor for 10-12 pulses. If it's too sticky to roll into balls, add oats. If it's too dry, add peanut butter. Roll into balls and store in airtight container for up to 1 week on counter or fridge or 3 months in freezer. 

Dates option:

• 1/2 C rolled oats
• 1/2 c hemp hearts
• 4-7 dates, pitted (can sub maple syrup)
• 1/2 c walnuts
• 3 T almond butter
• 1/2 t vanilla
• 1/2 t cinnamon

Process in food processor. If too dry, add water. Too sticky add oats or put in fridge to harden. Roll into balls to eat plan or roll in hemp seeds, coconut, and/or very finely chopped walnuts. 

Tumeric version:

• 1 1/3 c rolled oats
• 1/4 c almonds
• 1/4 c hemp seeds
• 1/2 c nut butter (pb or almond?)
• 1/4 c malple syrup
• 1 t lemon zest
• 2 T lemon juice
• 1 t ground tumeric
• pinch salt and pepper
• 1 T flax and/or chia seeds, optional

1. Combine in a bowl. Roll into balls and place on parchment lined tray. Chill in fridge until set then store in airtight container in fridge up to 1 week or freezer for 2 months. 

Teriyaki Glazed Chicken

1 lb chicken
2-3 T canola oil
4 medium carrots, julienned
1 medium onion, julienned
1/2 c soy sauce (low sodium)
1/4 c brown sugar
hot cooked rice (we like to use the fried rice packets from the store with brown rice)
Sesame seeds
Green onion (optional)

1. In skillet or wok, stir-fry chicken in oil until cooked through. Remove and set aside, cutting into pieces after cooled (8-10 minutes). Stir-fry carrots and remaining oil for 2 minutes. Add onion and cook until tender 2-4 minutes.

2. Combined soy sauce and brown sugar, add to skillet. Bring to a boil, return chicken and boil until slightly thickened about 3-5 minutes. Sprinkle with sesame seeds and green onion.

Chicken and Dumplings

• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 pound chicken breasts (or other chicken, but remove skin and bones when cutting up)
• 2 tablespoons canola oil

• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 2 T butter
• 3 garlic cloves, minced
• 5-6 cups chicken stock
• 1/2 cup white wine
• 2 teaspoons sugar
• 2 bay leaves
• 5 whole peppercorns

• DUMPLINGS:
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup 2% milk
• 1 tablespoon butter, melted

• SOUP:
• 1/2 cup heavy whipping cream (I've subbed sour cream and this worked ok)
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• Additional salt and pepper to taste

Directions

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.
• Add onion, carrots and celery to same pan with 2 T butter; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Stir in wine and reduce. Gradually add stock, stirring constantly. Stir in sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
• For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside and let rest for a few minutes.*
• Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup.  Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.
• Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

*Giving the dumplings time to rest for a few minutes before cooking allows the baking powder to begin to produce gas bubbles. This helps dumplings stay as light as air. 

Double Chocolate Chip (mint) cookies

2 C flour
2/3 C unsweetened cocoa powder
1 t baking soda
1/4 t salt
1 C (2 sticks) butter, softened
1 C white sugar
2/3 C brown sugar
2 eggs
1 t peppermint extract (optional)
6 oz. choc chips

1. Mix flour, cocoa powder, baking soda, and salt in a small bowl.
2. Beat butter and sugars until light and fluffy. Add eggs and peppermint extract. Add flour mixture. Add chocolate.
3. Drop by rounded tablespoons onto a baking sheet. Bake 8-10 minutes at 350 degrees.

Candied Acorn Squash

1 medium acorn squash
2 T butter, melted
3 T brown sugar
Dash cinnamon, nutmeg, vanilla, cloves, any other spices

1. Cut squash in half lengthwise and discard seeds. Arrange squash halves cut side down in a baking dish, with an inch of water in the bottom. Bake at 350 degrees for 30-40 minutes depending on size.

2. Melt butter and stir in sugar and spices. Turn squash cut side up and spoon over the butter mixture. Bake another 10-20 minutes until squash is tender.