Week 15 -

*Thai Chicken Panaang
*Granola

*Sweet and Sour Meatballs

*Quesadillas

Thai Chicken Panaang

• 1 can light coconut milk
• 2 TBSP soy sauce
• 2 tsp. sugar
• 1/2 tsp. kosher salt
• 1 TBSP curry powder

Combine ingredients in a small bowl and set aside.
In a skillet over medium-high heat add:

• 2 TBPS olive oil
• 1 tsp. crushed red pepper flakes (less for milder)
• grated zest of 1 lemon
• 1 TBSP minced garlic

Stir fry until fragrant, about 30 seconds. Add coconut milk mixture and bring to a boil, stirring occassionally.  Reduce heat and cook until the sauce thickens slightly, about 2 minutes.

• 4 - 5 chicken breasts, thinly sliced
• 1 red pepper, sliced
• 1/4 cup chopped fresh basil

Stir fry chicken in 1 - 2 TBSP olive oil over med-high heat until cooked through. Add red pepper and stir fry until tender-crisp. Pour sauce over chicken and peppers and add basil. Heat through and serve over jasmine rice.


Granola

• 8 cups oats
• 1 cup sesame seeds
• 1 cup sunflower seeds
• 1 cup coconut (not sugared)
• 1 cup powdered milk
• dash of salt
• 1 2/3 cups almonds
• 1 cup pumpkin seeds
• 1/2 cup flaxseeds

In blender combine:

• 1 cup brown rice syrup or honey
• 1 cup olive oil
• 1 tsp. vanilla

Mix honey mixture with oat mixture; work in. Dehydrator (with solid plastic liner) 95 degrees for 1-2 hrs. Stir. Not hard. Store in quart size ziploc bags in freezer.  It tastes best when eaten with Light Vanilla Soy Milk and fresh blueberries and strawberries. Or your favorite yogurt.

Sweet and Sour Meatballs

• 1 lb ground beef
• 1/2 cup rolled oats
• 1 egg slightly beaten
• 1/3 cup finely chopped onion
• 1/2 tsp salt
• pepper
• 1 tsp worcestershire sauce
• 1/3 cup milk

Combine all ingredients in a large bowl. Mix well (you can use your hands). Roll into balls. Place meatballs in a 9x9 in a single layer. Cover with sauce. Bake at 350 for 45 min. Half way through baking, turn meatballs or spoon sauce over them. Serve over rice.

Sauce:

• 1 cup brown sugar
• 1/2 cup vinegar
• 2 tsp mustard
• 1/2 cup preferred BBQ sauce
• 2 tsp worcestershire sauce

Quesadilla with corn salsa

• LaFlor uncooked tortillas
• shredded cheddar and monterrey cheese

Corn salsa (This is a large recipe - cut in half if you don't want so much)

• 1 12 oz bag frozen sweet white corn, defrosted and drained
• 2 medium-sized jalapeños, seeded and chopped
• 1/2 red onion, finely chopped (about 1/3 cup)
• 3/4 cup fresh cilantro, chopped
• juice of 2 limes
• 1/2 tsp salt
• 1/4 tsp pepper

Combine all ingredients in a bowl and mix, mix, mix.

Cook one side of the tortillas on a griddle or in a skillet. Flip and add cheese and spread corn salsa over tortilla. Cook until light brown on other side.