Apple Cinnamon Blondies

https://www.bakerita.com/apple-cinnamon-blondies/

• ½ cup + 1 tablespoon unsalted butter, divided
• 1 cup + 2 tablespoons light brown sugar, divided
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 medium apple, diced into ¼” chunks (peeled if desired, I didn’t)
• ½ cup cinnamon chips

1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
2. In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
3. Melt ½ cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
4. Bake for 30 to 40 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The edges will be slightly pulling away from sides of pan.
5. Allow the blondies to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut.
6. They can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Spicy Caramel Peanut Butter Fudge

https://www.tablespoon.com/recipes/spicy-peanut-butter-caramel-fudge/cb8e9ab8-70f1-4092-a81a-945e688bb1c3

8 tbsp butter
1 can evap milk
2 tbsp water
1 tbsp milk powder
1.5 c brown sugar
1/2 c white sugar
1/2 c icing sugar

1/4+ c peanut butter
1 tsp chipotle chili powder
1 tsp smoked salt

Chicken margherita naan pizza

http://www.joyfulhealthyeats.com/grilled-chicken-margherita-pizza/#_a5y_p=3308581

Grilled Chicken:

• 1 large boneless chicken breast
• salt & pepper

Roasted Cherry Tomatoes:

• 1 pint of cherry tomatoes
• 1 teaspoon of olive oil
• salt & pepper

Remaining Ingredients:

• 2 whole wheat naan flatbreads
• 2 tablespoons of olive oil, {1 per naan}
• 1 garlic clove, minced
• 1 cup of mozzarella cheese
• ½ cup of fresh basil, chopped

1. Preheat oven to 400.
2. Place 1 pint of cherry tomatoes on a baking sheet, season with 1 teaspoon of olive, salt, and pepper.
3. Roast for 20 minutes.
4. In the meantime, season 1 large boneless chicken breast with salt & pepper.
5. Place on a medium high grill and grill each side for 5-7 minutes {or until no more pick}
6. Remove from grill and let rest, slice into thin pieces once chicken has cooled enough to touch.
7. Preheat oven to 350.
8. Place 2 whole wheat naan flatbreads on a baking sheet.
9. Evenly spread the following between the two naan flatbreads, 2 tablespoons of olive oil, 1 minced garlic clove, 1 cup of mozzarella cheese, sliced chicken breast, and roasted cherry tomatoes.
10. Bake pizzas for 8-10 minutes, until cheese is melted.
11. Remove from oven and sprinkle ½ cup of fresh chopped basil between the two pizzas.

Mexican Shakshuka

http://www.joyfulhealthyeats.com/easy-one-pot-mexican-shakshuka/

• 2 tablespoons grape seed oil
• 1 poblano pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup diced sweet onion
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (14 oz) cans of diced fire roasted tomatoes
• salt and pepper to taste
• 6 eggs
• ⅓ cup crumbled queso fresco
• ¼ cup diced fresh cilantro
• ¼ cup diced green onion
• garnish: sliced avocado. sliced jalapeno

1. Preheat oven to 375 degrees.
2. Heat 10" cast iron skillet to medium high heat, add grape seed oil.
3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
4. Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
5. Then add the diced tomatoes. Simmer for about 5 minutes.
6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
8. Serve!
9. Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

Serving size: 1 cup of shakshuka + eggCalories: 206 Fat: 12 g Saturated fat: 3 gCarbohydrates: 14 g Sugar: 5 gSodium: 394 mg Fiber: 3 g Protein: 10 gCholesterol: 193 mg