Chicken Cheese Steaks

2-3 Boneless skinless chicken breast
1 green pepper, sliced
1 red or yellow pepper, sliced
1 small onion, sliced
1/2 lb. button mushrooms, sliced
sliced pepperjack cheese
hoagie rolls or sandwich thins

Place chicken in crockpot, season with desired seasonings, (I used garlic powder, salt, pepper, and ginger) and cook on high for 4 hours or low for 8.  Shred chicken when finished cooking.  Place veggies in nonstick skillet with a little butter or oil.  Cook until tender.  Mix chicken in with veggies to get hot.  Place chicken and veggies on desired bread choice and top with slice of cheese.  I would toast my sandwich in the broiler until melted.  Enjoy!

Lentil Tacos

Okay, I don't know if anyone else feels the same way I do, but lentils have intimidated me for awhile.  I have a bunch of bags of these things in my food storage, but I have never attempted to use them because I didn't know what to do with them.  Now I do.    These tacos were great.  We didn't miss the meat and my kids (minus one legume hating child) ate these up.  This recipe could be made into macho nachos or any other variation.

From Healthy Mom's Kitchen

Step 1

1 small Onion, finely chopped
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Minced Garlic
 
Saute onion and garlic in olive oil until tender.
 
Step 2
 
1 cup Dried Lentils, rinsed
1 tablespoon Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
2 1⁄2 cups Chicken Broth
 
Add the lentils and spices; cook and stir for 1 minute. Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until the lentils are tender (depending on the lentils you use, this could take longer - some may choose to soak their lentils in water for a few hours before making this recipe. I used red lentils and the time was fine for me). Uncover and cook for a few more minutes until the mixture is thickened. Mash lentils slightly.
 
Make tacos, taco salad, or any variation you like with all your favorite taco toppings (tomatoes, avocados, cheese, etc...)

Berry Oat Bars

I saw this recipe and thought it looked delicious.  I had all the ingredients in my pantry.  I used frozen mixed berries (blackberries, blueberries, and raspberries).  I was determined to not to have more than one of these.  I ate one and then froze the rest.  They were delicious warm and frozen (yes I couldn't stay away from them).

Adapted From Put A Lyd On It

1-1/2 cups flour
1-1/2 cups quick cooking oats
1-1/2 cups sugar, divided
½ teaspoon baking soda
¾ cup cold butter
4 cups fresh or frozen blueberries or mixed berries
4 tablespoons cornstarch
4 tablespoons lemon juice

In a bowl, combine flour, oats, 1 cup sugar and baking soda. Cut in butter until the mixture resembles coarse crumbs. Reserve 2 cups for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. Baking pan; set aside.

In a saucepan, combine blueberries, cornstarch, lemon juice, and remaining sugar. Bring to a boil;  boil for 2 minutes, stirring constantly. Spread evenly over the crust. Sprinkle with the reserved crumb mixture. Bake at 375° for 25-28 minutes or until lightly browned. Cool before cutting.  We ate ours a little warm and they were delicious.

Turkey, Squash, and Spinach Saute

1 cup slivered almonds
1 pound ground turkey (or ground beef seasoned with sage, fennel, etc.)
2 tablespoons butter
3 tablespoons minced garlic
1 red onion, sliced in half moons
3 yellow or green zucchini
1/4 cup chicken stock
4 cups baby spinach leaves
1 cup dried cranberries
1 tablespoon chopped parsley leaves (1 tsp. of dried parsley)
1 teaspoon kosher salt
1 teaspoon cracked black pepper

In a large deep saute pan over medium-high heat, add the almonds. Toast, tossing frequently, until lightly browned, approximately 1 to 2 minutes. Remove the almonds from the pan and set aside.

In the same pan, add the turkey. Cook, while breaking it up with a wooden spoon, until browned through, about 5 to 6 minutes. Set turkey aside . Add 2 tablespoons of butter to the pan and let the butter brown for 1 minute. Add the garlic and onion and cook until softened, about 1 to 2 minutes, then add the squash. Cook until the squash begins to color, about 5 to 6 minutes. Stir in the chicken stock and continue cooking until the squash is tender, about 7 to 8 minutes. Add the spinach, cranberries, parsley, salt and pepper and toss to combine. Return the sausage and the almonds to the pan. Toss well and heat through. Transfer the mixture to a serving bowl and serve.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

I found these on one of my new favorite websits called skinnytaste.com.  She makes healthy food that is delicious.  We made these meatballs last night and they were so great!  The meatballs were fantastic, but the sauce sent them over the edge.

From Gina's Skinny Recipes

1/4 cup panko crumbs (I just used rolled oats)
1-1/4 lbs 93% lean ground turkey
1 egg
1 tbsp ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tbsp low sodium soy sauce
2 tsp sesame oil

Dipping Sauce

4 tbsp low sodium soy sauce
2 tsp sesame oil
2 tbsp fresh lime juice
2 tbsp water
1 chopped fresh scallion

Preheat oven to 500°F.
Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape meat mixture into a ball of desired size and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.  Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.  Serve meatballs with remaining sauce, about 1 tbsp per person. Chances are you won't use all the dipping sauce.