Cilantro Lime Chicken Tacos

3-4 boneless, skinless chicken breasts

Salt and Pepper to taste

1 teaspoon garlic powder

1 tablespoon cumin

Cilantro Lime Pesto (recipe follows)

Torillas

Preferred garnishes

Season chicken breasts with salt and pepper to taste. Place in crock pot and cook on low for 6-8 hours.

Add garlic powder and cumin to chicken and shred. Combine Chicken with Cilantro Lime Pesto and cook an additional 10-15 minutes until heated through.

Serve in tortillas with preferred garnishes (sautéed bell peppers, avocado, tomatoes, lettuce, salsa, cheese, etc.)

For the Cilantro Lime Pesto:

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
1 tablespoons sliced, toasted almonds
1-2 fresh garlic cloves
1+ tablespoon lime juice
1/2 cup shredded asiago (I used parmesan)
1 teaspoon kosher salt
1/4 cup chicken broth

Using a blender, mix all ingredients on low speed for 1 minute. 

This recipe was adapted using: What's Cooking Chicago?

Dark Chocolate Coconut Oatmeal Cookies

ingredients

1 cup butter, melted

1 cup brown sugar, packed

1/2 cup sugar

2 eggs

2 tsp vanilla

2 cup flour

1 tsp salt

1 tsp baking soda

1 1/2 tsp cinnamon

1 cup shredded cocnut

1 1/2 cups extra dark chocolate chips (or just dark)

2 1/2 cups old fashioned oats

directions

Preheat oven to 350. Line baking sheets with parchment paper and set aside.

Melt butter and let cool for several minutes (to room temp)

In a stand mixer, beat sugar and butter for several minutes until creamy. Mix in eggs and vanilla and beat for another minute.

In a separate bowl comine flour, salt, soda, cinnamon, and coconut. Slow mix dry ingredients into wet ingredients and beat until combined.

Stir in extra dark chocolate chips and oats.

Place one inch balls of dough on cookie sheets lined with parchment paper and bake for 10-12 minutes. Let cool for several minutes then move cookies to cooling rack

Baked Oatmeal

2 cups rolled oats

1/2 cup pecan pieces

1/4 cup brown sugar

1 tablespoon honey

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

Scant 1/2 teaspoon salt

2 cups milk

1 large egg

2 tablespoons unsalted butter, melted and cooled slightly

2 teaspoons pure vanilla extract

2 ripe bananas, cut into 1/2-inch/1 cm pieces

1 1/2 cups blueberries 

Preheat the oven to 375°F Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the oats, pecans, the sugar, the baking powder, cinnamon, and salt.

In another bowl, whisk together the milk, egg, butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Drizzle honey over bananas and honey. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the counter top to make sure the milk moves through the oats. Scatter the remaining berries across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. 

This recipe I altered slightly from the recipe found at http://www.epicurious.com

avocado chicken parmigiana

2 chicken beast
1/2 c flour
2 T milk
2 eggs
1 1/2 cups bread crumbs
2T olive oil cooking spray
1/2c pasta sauce
2 avocados sliced
1/2 c mozzerella cheese

heat oven to 450 spray pan and put chicken on pan bake for 25-30 min turning chicken every 10 min.  once chicken is cooked take out put spoonfill of pasta sauce on it and then layer avocados and cheese bake for another 5 min.