8 ounces skinless, boneless chicken breasts
1 tbsp plus 1 1/2 tsp taco seasoning mix
1 tsp olive oil
3/4 cup sour cream
1 4 oz can chopped and drained green chiles
1/4 cup red onion, minced
1 8 oz bag baked tortilla chips
4 ounces shredded Cheddar cheese
1/2 cup tomato, chopped
1/4 cup sliced green or black olives
2 tbsp fresh cilantro, chopped

Poach the chicken: Pour 2 cups of water in a saucepan. Bring it to a boil, then immediately turn the heat down to low and carefully place the chicken in the water, making sure they are in the water. Loosely cover the saucepan and simmer over very low heat for 10 minutes, or until chicken is not pink in the center. Remove chicken from saucepan and allow to cool, then shred the chicken into small pieces using two forks.

In a bowl, mix together taco seasoning mix and the oil until you have a smooth paste, then stir in the sour cream.
Add green chiles, onion, and shredded chicken, tossing lightly to combine.
Preheat broiler. Arrange tortilla chips on a broiler proof pan and spoon the chicken mixture over evenly, then sprinkle the Cheddar cheese over the top.
Put broiler pan 4 to 5 inches under the broiler heat and broil for 2 to 3 minutes or until the Cheddar cheese melts and chicken mixture gets hot.
Sprinkle the tomato, cilantro, and olives on top and serve immediately.
Serves 12.

Preheat oven to 450 degrees.
Put skillet over medium-low heat, add oil, mushrooms, and onion and cook about 10 minutes or until soft.
Put pizza crust on baking sheet or pizza stone and spread vegetables on top.
Spread artichoke hearts and cheese evenly on top.
Bake in preheated oven for 8 to 10 minutes or until cheese is melted.
Remove and let cool slightly before cutting.
Serves 2.

Lay 4 slices of bread in a 9×13 baking pan; top each piece of bread with 1 slice of ham and 1 slice of cheese, then cover each with the remaining pieces of bread.
Beat, eggs and milk in a bowl until frothy, then pour this mixture over the sandwiches in the baking pan, making sure each one gets covered well.
Let this sit at room temperature for about 5 minutes total time – turn each sandwich over at the 2 1/2 minute mark and adjust to make sure both sides get some of the egg/milk mixture soaked in.
Cook sandwiches on a griddle or large skillet coated with oil over medium-low heat about 2 minutes for each side until golden brown.
Makes 4 sandwiches.

Asian pesto sauce:
3/4 cup peanut oil
3 cups fresh basil
3 cups fresh cilantro
3 cups fresh mint
1 tbsp sugar
1 tsp salt
2 to 3 tbsp lime juice
3 garlic cloves, grated
1 fresh serrano pepper, chopped very fine (*see note)

Prepare pesto: Mix all the Asian pesto sauce ingredients together in a glass bowl with a whisk.

In a glass bowl, put the cleaned shrimp and cover with 3/4 cup prepared pesto sauce, mixing lightly; set aside.
Cook noodles according to package directions, then drain and set aside.
Preheat broiler or grill.
Either string marinated shrimp on metal skewers, put in grilling basket, or on broiler pan.
Broil or grill shrimp until they turn pink, turning or stirring. This will take about 4 to 6 minutes, depending on the size of the shrimp.
In a large serving bowl, put the cooked soba noodles, add the remaining Asian pesto sauce, and toss together, then top with hot cooked shrimp.

*Note – always wear rubber gloves when handling serrano peppers and don’t touch your eyes; wash hands immediately after handling.

Ingredients:
1 garlic clove, finely minced
1 lb leftover turkey, diced
8oz bacon, diced
½ tsp thyme
2 cups milk
1 tbsp all-purpose flour
2 red onion, sliced
1 lb potatoes, peeled and very thinly sliced
Fresh parsley, chopped
Salt and pepper

Instructions:
Preheat the oven to 375°F.

Fry the onion and garlic in a non-stick frying pan in a bit of butter or coconut oil. Then add the turkey and bacon and stir-fry for a few minutes. Sprinkle with flour and keep on cooking for a further minute while stirring. Slowly add the milk and thyme and mix well. Allow to gently simmer for about 15 minutes. Add the parsley and season well with salt and pepper.

Place the mixture into an ovenproof dish and top with the thinly sliced potatoes. Bake in the oven for about 30 minutes or until the potatoes are tender.

Enjoy with fresh vegetables on the side.

4 sweet potatoes, peeled and chopped
2 tbsp roasted seeds (such as pepitas)
1 ½ cups feta cheese, crumbled
¼ tsp chili powder (or more depending on taste)
Salt and pepper

Instructions:

Place the chopped sweet potatoes into a pot of boiling water and cook until tender. Drain and mash the potatoes until smooth, then ad the feta cheese, chili powder, salt and pepper. Place the roasted seeds onto a shallow dish. Shape the mixture into little balls and roll the potato balls in the seeds.

Chill for a few hours.

Instructions:
Preheat oven to 375° Fahrenheit and grease a large baking dish.

Prepare chicken wings by cutting off wingtips and cutting through joints.

In a bowl, mix the rest of the ingredients. Arrange the chicken wings on the greased baking dish and pour over the sauce. Bake in the oven for about 1hour until the chicken is no longer pink inside. If the chicken starts to burn, turn the heat down a bit.

Ingredients:
1.2lb cooked potatoes, mashed until smooth
5 oz frozen peas, thawed
1 can salmon (or tuna if preferred), drained and flaked
1 tbsp tartar sauce
¼ cup fresh parsley, chopped
3 tbsp all-purpose flour
Olive oil or butter
Salt and Pepper

Instructions:
Place mashed potatoes, peas, salmon, tartar sauce and parsley into a bowl and mix well. Season with salt and pepper. Dust your hands with flour and shape the mixture into burger-size fish cakes.

Heat the butter or oil in a large non-stick frying pan and fry the fish cakes for about 4 minutes each side or until cooked through, hot and crisp on the outside.

Serve with homemade potato wedges and a tossed salad.

Instructions:
Preheat oven to 425°Fahrenheit.

Heat the olive oil in a large frying pan and cook the onion until softened. Then add the garlic and stir-fry for about a minute, before adding the diced tomatoes. Allow to simmer on reduced heat for about 10 minutes. Then stir in the shrimp, feta cheese and season well. Spoon the mixture into an oven-proof dish and bake in the oven for about 15 minutes or until the shrimp are cooked through.

Sprinkle with fresh cilantro and serve immediately with pasta.