Cedar Smoked Pork Loin

Ingredients

• 1 pork loin roast 3-3.5 lbs
• 1 untreated cedar plank
• 1 tablespoon finely chopped fresh sage
• 2 teaspoons paprika
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 large can crushed pineapple
• 1/2 cup sugar
• 1/4 cup white wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon minced jalapeno
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 4 green onions, finely sliced
• 1/3 cup finely chopped fresh basil

Instructions

1. Soak the plank in water for 4-24 hours.
2. Combine the sage, paprika, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Rub seasoning mixture on pork loin, place on plank, and let stand for 20-30 minutes before grilling.
3. Grill pork loin over medium heat until internal temperature reaches 155 degrees - about an hour. Let rest 3-5 minutes before serving. 
4. Drain the pineapple and put in saucepan with sugar, vinegar, lime juice, jalapeno, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper. Cook on medium heat for 5-7 minutes until thick. Add onions and basil. Serve on top of pork.

Cafe Rio Chicken

Ingredients

• 2 lbs chicken breast
• 1/2 cup zesty Italian dressing
• 3/4 tablespoon minced garlic
• 1/2 tablespoon chili powder
• 1/2 tablespoon cumin
• 1 1 oz package dry ranch dressing mix
• 1/2 cup water

Instructions

1. Add all of the ingredients to a slow cooker, stir to combine.
2. Cook on low for 4-6 hours or high for 3-4.
3. Remove chicken to shred then return to crock pot and stir. 

Coconut Chicken Curry (Crock Pot and Freezer Meal)

Ingredients

• 3 pounds chicken
• 2 pounds butternut squash, chopped (or other variations - I did 1 lb. butternut squash and 1 lb. potatoes)
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• coarse salt
• 2 cans coconut milk
• 1 bag frozen peas

Instructions

1. Combine all the ingredients in a crock pot, minus 1 can of coconut milk and the frozen peas
2. Cook on low all day
3. 25 minutes before serving, add the remaining can of coconut milk and the frozen peas (I do this step at the same time that I start cooking the rice)
4. Roughly cut the chicken into smaller pieces before serving. Serve over rice

*To freeze this meal, put all the ingredients in a zip lock bag, minus the 2 cans of coconut milk and frozen peas, and keep in freezer until ready to use (write on the bag the instructions and other ingredients needed to make it easier the day of).

Adapted from Martha Stewart

Berry Granola

Ingredients

• 1/3 cup brown sugar
• 1/3 cup oil
• 1/2 cup honey
• 1 cup berry jam
• 2 cups old fashioned oats
• 3 cups quick oats
• 2 cups rice crispy cereal

Instructions

1. In a small saucepan, mix together brown sugar, oil, and honey. Bring to a boil. Remove from heat and stir in jam
2. In a large bowl, combine the oats and rice crispy cereal. Pour the sugar mixture over the oats and crispies and stir until well combined
3. Spread onto a large cookie sheet (I put parchment paper down first)
4. Bake at 350 degrees for 10 minutes
5. Remove from oven and stir. Turn the oven OFF and return the granola to the oven to cook for another 3 hours
6. Store in an airtight container

From Lynn's Kitchen Adventures

Beef Tacos (Crock Pot)

Ingredients

• 2 lbs flank steak
• 1 onion, chopped
• 1 green bell pepper, cut in long, thin slices
• 1 red bell pepper, cut in long, thin slices
• 1 yellow bell pepper, cut in long, thin slices
• 1 jalapeno, seeded and chopped
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• avocado slices
• cilantro, chopped
• lime wedges
• corn tortillas

Instructions

1. Mix together all the spices in a small bowl. Rub the spices over the steak then place the steak at the bottom of the crock pot
2. Cover the steak with the chopped onions, bell peppers, and jalapeno pepper. 
3. Cook on low for 6 hours (my crock pot tends to cook things a little fast so mine was done after 4.5 hours)
4. Remove steak from crock pot and cut against the grain into thin slices (flank steak can be a tough cut of meat but when cut against the grain and in thin slices it makes it tender)
5. Return steak to crock pot and mix with the peppers and onion (or transfer it all to a serving bowl). Mix in cilantro. 
6. Serve on tortillas with avocado slices and lime wedges. 

Zucchini Bread (Gluten and Dairy Free)

Ingredients

• 1 cup diced zucchini
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 cup white rice flour (or 1/2 cup white rice flour and 1/2 cup sweet rice flour)
• 1/2 cup cornstarch
• 2 tablespoons tapioca starch
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 tablespoon confectioners' sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 325 degrees. Grease a large loaf pan
2. Combine zucchini, eggs, oil, and vanilla in a blender. Pulse until mixture resembles a milkshake
3. Whisk together sugar, rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended. Pour into prepared loaf pan.
4. Bake in the preheated oven for about an hour, until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
5. Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.

Basil Chicken Coconut Curry

Ingredients

• 2 skinless, boneless chicken breasts
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chili powder
• 5 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 tablespoon dried basil
• 1 tablespoon olive oil
• 1 14-oz can light coconut milk
• 1 tablespoon cornstarch
• 1 teaspoon grated fresh ginger
• 3 cups rice (if cooking for 2 people, one cup of rice should be enough)

Instructions

1. Cut chicken into thin 1-inch pieces (like restaurants do - by cutting it thin, the chicken will cook quicker and not get dry). Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper, and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1-2 hours.
2. In a large nonstick frying pan, stir onion, basil, garlic, and jalapeno in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
3. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger, and continue to cook for another minute. Serve over hot rice.

From Mel's Kitchen Cafe