Hands down my absolute favorite recipe. Given to me a good friend in Nevada (Thanks Chelsea) as a peanut thai recipe, I’ve changed a few ingredients to clean it up.
1 can of lite coconut milk
1 TBSP almond butter
1/2 red onion – sliced
1 sliced zucchini
2 chicken breasts
1 TBSP olive oil
1/4 c. chopped cilantro
1-2 sliced Serrano peppers (depending on your spice level)
1 TBSP lime juice
Sautee onions and chicken breasts in olive oil & lime until lightly browned. Add coconut milk, almond butter, cilantro, zuccini and peppers. Simmer for 15 minutes until almond butter is fully blended. Serve over brown rice, brown rice noodles, quinoa noodles, or cauliflower ‘rice’. Garnish with cilantro, almond slices and lime wedge.
Delicious with shrimp, too!
Gone are the days of deep fried, cream cheese stuffed poppers. Thank goodness! All that amazing texture, grilled flavor and richness just needed a makeover. Serve this favorite at your next cocktail party or keep them in the fridge for a snack on the go.
12 Jalapenos, (sub small sweet peppers if you don’t like spicy)
1 c. Skim Ricotta Cheese (if you do dairy) or Mashed Sweet Potatoes
6 slices of Bacon, cut in half
Grill jalapenos whole until lightly charred. Remove from heat. Slice lengthwise and remove seeds and ribs. Sautee bacon until slight color change and no longer raw, edges starting to crisp – do not cook until completely crispy. Fill jalapeno halves with ricotta cheese, wrap with bacon. Place on a baking sheet. Cook @ 425 for 10-15 minutes or until bacon is crisp. Let cool for a few minutes. Two serving options:
Jalapenos – garnish with chopped cilantro and serve with salsa
Sweet Peppers – garnish with sliced basil and serve with gluten-free, no sugar added marinara