Chocolate Cookie Cutter Cookies

375 grams (2 cups) all purpose flour
3 grams (1/2 tsp) salt
1/2 tsp baking powder
1 stick salted butter, softened
1 stick unsalted butter, softened
300 grams (1 1/2 cups) sugar
2 large eggs
1 tsp vanilla extract
60 grams (2/3 cup) cocoa

Mix flour, salt and baking powder in bowl and set aside
Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture until combined
Wrap in plastic and chill for 1+ hours

Preheat oven 350
Roll out dough on floured counter and cut into shapes. Brush off extra flour
Bake on parchment paper for 8-11 minutes 

Qdoba Chicken Mango Salsa Salad with Cilantro Lime Vinaigrette

Salad:

3 Grilled Chicken Breast

Romaine Lettuce

Baby Spinach

Mango Salsa

Vinaigrette

Mango Salsa:

2 cup Mango, diced

1 Red Pepper, diced

1 Cucumber, peeled and diced

1/2 cup Red Onion, diced

1/4 cup Cilantro, chopped

2 Tbsp Lime Juice

1 Tbsp Sugar

1/8 tsp Salt

Cilantro Lime Vinaigrette :

1/2 cup Apple Cider Vinegar

2 Tbsp Fresh Cilantro

1 tsp Grated Lime Rind

2 Tbsp Lime Juice

1 Tbsp Honey

1/4 tsp Salt

1/4 cup Olive Oil

Mango Salsa:
Dice errythang and add to mixing bowl.

Squeeze lime juice

Add sugar, salt and stir.

Vinaigrette:

Whisk together everything but oil. While still whisking, slowly add in oil.

SUPER HEALTHY CHICKEN BROCCOLI RICE

Ingredients:

4 cups reduced sodium vegetable stock
1 large diced onion
4 cloves minced garlic
2ish Cups brown rice
2-4 chicken breasts cut up to bite sized
2 broccoli crown cut up to bite sized
1 Tbsp fresh thyme/poultry seasonings
Carrots, spinach, mushrooms, whatever you're feeling


Recipe:

In a large skillet bring 1/2 c water to simmer, add onion and garlic.
Cook until tender (6 min)
Add chicken, rice and stock. Bring to a boil.
Cover and reduce heat to med-low and simmer 30 minutes.
Add vegetables and marinade sauce (sweet and sour, teriyaki, lemon pepper) cook until vegetables are tender and liquid is absorbed.
Remove covered pot from heat, let sit 5 minutes.
Uncover and fluff
Stir in seasonings

Makes ~6 meals. Save a bit of stock to add to each bowl, for reheating

Giant Cookie for 1

Ingredients:

2 Tbs melted butter
3 Tbs packed light brown sugar
1 pinch salt
1 Tbs whisked egg
1/4 tsp vanilla
1/3 cup flour
1/8 tsp baking soda
1/4 cup chocolate chips

Recipe:

Preheat oven 350
Mix together melted butter, brown sugar, salt, 1 Tbs egg, vanilla, flour and baking soda.
Add chocolate chips. mix well
Place dough on parchment paper on baking sheet and add a few more chocolate chips
Bake 12-14 minutes until done

Teriyaki Chicken

Ingredients:

12 oz Crushed pineapple
1/4 c Soy sauce
3 Tbs Honey
1 1.2 tsp Ginger (fresh would be better, I used ground)
3 tsp Garlic
4 Chicken breast (3 lbs)
Rice

Recipe:

Whisk together everything but chicken.
Put each chicken in a baggie with 3-4 Tbs of sauce. Reserve remaining sauce
Refrigerate for 30 minutes - overnight

Dump a baggie in a aluminum boat.
Broil for 5-10 minutes per side
Cut into slices and add extra sauce
Serve atop rice

Nutter Butter Butterfinger Cheesecake Bars

INGREDIENTS:

for the crust-
16 whole nutter butter cookies
1/4 cup melted butter

for the cheesecake filling-
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

for the topping-
3/4 cup semi sweet chocolate chips
3 tablespoons butter

DIRECTIONS:

Preheat oven to 325 degrees. Line a dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.} Grind nutter butter cookies. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.

In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

Pour chocolate chips and butter into a small bowl and melt. 

Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Granola for mother's day

3 cups Oats
3 cups Cranberry Trail mix (almonds, sunflower seeds, raisins, cranberries)
1 cup Cashews
3/4 cup shredded sweet coconut
7/16 cup Syrup
1/4 cup Vegetable oil
7/16 cup Dark brown sugar
3/4 tsp Salt

Preheat oven to 250
Combine oats, trail mix, coconut and brown sugar
In a separate bowl combine syrup, oil and salt
Combine both and pour onto 2 sheet pans
Cook for 1.25 hours stirring every 15 minutes