Creamy Barbecue Chicken Wrap

• 2 tbsp barbecue  sauce
• 2 tbsp Greek yogurt, plain
• 2 lg flour tortillas
• 1 c lettuce, shredded
• 1/2 c sharp cheddar cheese, shredded
• 1/2 avocado, diced
• 1 chicken breast, cooked and shredded
• 4 slices bacon, cooked crisp

MIx the barbecue sauce and yogurt in a small bowl until well combined.

Spread the sauce evenly onto the tortillas.  Layer the remaining ingredients  over the sauce.  Roll tortillas burrito style and serve.

Sausage Vegetable Stew w/ Fried Polenta

Stew

• 1 lb chicken sausage
• 2 tbsp olive oil, divided
• 1 lg onion, diced
• 1/4 tsp chili flakes
• 2 garlic cloves, minced
• 4 c baby spinach
• 28 oz can whole tomatoes
• 1 c frozen or fresh corn
• salt and freshly ground pepper
• 2 lg potatoes, parboiled and diced
• Fresh parsley for garnish

 Polenta

• 4 1/2 c water
• 1 tsp salt
• 1 c instant polenta*
• 2 tbsp butter
• 1 c parmesan, finely grated
• Olive Oil for frying

Lightly grease a 9x9 baking dish with butter 1. or cooking spray.
 
In a large saucepan, bring water and salt to a boil over high heat. Slowly pour polenta in to water whisking constantly until mixture thickens, about 3 minutes. Remove from heat and stir in butter and Parmesan.

Pour polenta into greased baking dish, cover with plastic wrap and chill in the refrigerator for at least 1 hour until polenta is firm.

Remove the polenta from the refrigerator and cut into triangles with a sharp knife.

In a large skillet, heat 3-4 tablespoons olive oil over high heat, until almost smoking. Fry the polenta in two batches, 4 pieces at a time, for 5 to 6 minutes per side until crispy and lightly browned. Place in 200º oven to keep warm while frying remaining pieces and cooking stew. Replenish oil before frying the next batch if necessary.
 
In a large skillet on medium heat, add one tablespoon of olive oil and cook chicken sausage until browned and crispy.
 
When the sausage is browned, add the onion and cook until the onion is soft. Add the garlic and the chili flakes. Cook the garlic for one minute.

Add the spinach and cover the skillet to wilt the spinach. Once wilted, stir in the tomatoes and corn and bring to a simmer. Simmer 10 minutes. Add salt and pepper to taste.
 
In a separate skillet, fry the parboiled diced potato in remaining olive oil until crispy on all sides.
 
Serve the fried polenta topped with the sausage stew and the crispy potatoes. Garnish with
parsley if desired.

No Bake Energy Bites

• 1 c oatmeal
• ½ c peanut butter
• ½ c honey
• 1 c coconut flakes
• ½ c ground flaxseed
• ½ c mini chocolate chips
• 1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.

Let chill in the refrigerator for half an hour.

Once chilled, roll into balls and enjoy!

Store in an airtight container and keep refrigerated for up to 1 week.
 

Substitutions:
Soybutter, almond butter, cashew butter, sun butter, for peanut butter. 

Creamed or liquid honey, or agave nectar or maltitol syrup in place of honey. 

Crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder in place of coconut.

Raisins, cranberries, goji berries, or crushed almonds,cashews, walnuts can also be added.

Ham & Beans, Slow Cooker

• 1lb package dried northern beans
• 1lb ham bone, hocks, shanks or diced ham
• 2 tsp onion powder
• 6 c water
• salt & pepper to taste

Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender.

Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.

Blackened Fish Tacos w/ Avocado-Cilantro Sauce

 Fish

• 1.5 lbs tilapia fillets
• 1 ½ tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ½ tsp brown sugar
• ¼ tsp cayenne pepper
• 2 tbsp canola oil
• 12 corn tortillas

Slaw

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ med onion, diced
• ½ c cilantro
• Juice of 1 lime

Sauce

• ½ c sour cream
• 1 ripe avocado, pitted and skinned
• ¼ c cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.

Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined. 

Combine all of the Slaw ingredients in a large 3. bowl and mix well.  Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.

Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.

Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce.