2/3 C of each oats, sugar, flourmix dry goods. cut in cold butter until crumbles.
1/4 C wheat bran (optional)
1/2 tsp cinnamon (or desired)
1/2 tsp salt
1/4 tsp nutmeg
1 stick of cold butter
approx 6 cups of fruit
saute chicken in olive oil, cutting into bite sized pieces. add hard veggies, like carrots and broccoli.
bring water to boil for ramen noodles and cook until just finished. drain and remove from heat. set aside.
saute until bright and nearly tender. add 1/4 C teriyaki sauce and equal parts water to a simmer. add remaining veggies and water chestnuts.
add minced garlic and continue to saute until veggies are cooked through. sprinkle stir-fry with ginger, pepper flakes and black pepper, as desired, toss to coat. use sparingly and add more if necessary.
finally, add ramen noodles to stir-fry and toss to combine. serve.
saute breasts in olive oil until golden on each side, cut into bite sized pieces. remove from pan to plates when finished.
using the same pan on med heat, add white wine, if using, and whisk all browned bits with wine. add cream and mustard and whisk until combined. let sauce bubble and thicken approx 5 min, then toss with chicken and serve.
optional: sprinkle with dill.
marinate chicken in teriyaki. 
carmelize onions by sauteeing in olive oil. when golden, remove from heat and set aside.
saute chicken breasts in olive oil until cooked through, approx 8 min per side. cook in marinade.
set oven to broil.
when chicken is finished, place on an oven-proof dish and top each with equal portions of onion, then with mozzerella slices. broil just until cheese is melted, careful not to burn it.
saute chicken in olive oil until cooked through. cut into strips or bite sized pieces. add onion and sprinkle with taco seasoning. toss to coat and cook until onions are just done.
in a greased 9x13 pan, place a layer of corn tortillas, drizzle with el pato sauce. spread even layer of cheese, spread with black beans. add another layer of corn tortillas, drizzle with el pato sauce, spread chicken/onion mix and top with cheddar cheese. place final layer of corn tortillas and cover with remaining el pato (should have at least 1/2 can). ensure all tortillas are sauces. top with shredded cheddar.
bake for approx 30 min on 350 degrees, or until cheese is melted and bubbly.
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note: this dish can be frozen and also make is smaller batches. if freezing, cover with foil. thaw before cooking and re-heat in 350 for approx 45min-1hr.
boil water for pasta. add pasta and cook until done.
in a large sauce pan, cook bacon until done. do not drain.
when bacon is done, add broccoli and saute with bacon. cook until broccoli softens and turns bright green.
meanwhile, saute chicken in olive oil in a seperate pan. use spatula to break into bite size pieces. when done, remove from heat and set aside.
when broccoli is cooked, add onion and garlic, saute together. cover pan with foil for approx 10 min. broccoli will just start to brown in spots. add chicken and toss to combine.
top penne with broccoli mixture.
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note: you can make broccoli chicken mix in advance and keep in the fridge for 2-3 days. to serve, heat saucepan on med. boil pasta. when pasta is done, drain and add hot pasta to preheated pan. add olive oil so it doesn't stick and add broccoli mix. combine with pasta and saute until warm thoughout.
saute thawed chicken tenders in olive oil. when nearly cooked, use spatula to cut chicken into bite size pieces. add onion and saute until chicken is done. lightly sprinkle taco seasoning onto chicken/onion mix, then combine. remove from heat.
place desired number of tortillas in a zip lock bag. sprinkle with water and put in microwave for approx 20 seconds. do not close bag.
assemble tacos with chicken, and toppings as desired. squeeze lime wedge on taco, if desired.
get guacamole recipe here.
bring water to a boil for tortellini. meanwhile, chop your veggies and add to a bowl. you can also use whatever you have on hand: canned corn, brocolli, kalamata olives, garbanzo beans, red onion, etc.
mix all veggies and herbs with italian dressing. use enough dressing to coat and marinate the veggies.
boil tortellini until done, approx 8 min. to quickly cool your pasta and sidestep cooling in the fridge, fill a colander with ice and drain your pasta over the ice. mix pasta with ice until ice melts. pasta will be significantly cooled.
add cooked pasta to the marinating veggies. mix in feta cheese and pepper, if desired.
top with parmesan, if desired.
