Main Entree

Ingredients:

• 2 Boneless Chicken Breast
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• Olive Oil
• 1 Cup Honey BBQ Sauce
• 2 Large Bags Barbecue Chips (or Try Corn Flakes, Cheetos, any flavorful Chip)

Instructions:

1. Preheat your oven to 375ºF. Coat Baking Sheet with Olive Oil. 
2. Cut the Chicken into small bite size pieces. Coat Chicken with Olive Oil. Season with Garlic Powder and Onion Powder.
3. Bring Chicken to a bowl. Add Honey BBQ Sauce and Stir to coat.
4. Add the Chips into a Sealable Plastic Bag. Crunch them up finely (the smaller the better).
5. Coat each piece of Chicken well with Chip Crumbs. Lay on prepared Baking Sheet.
6. Bake Chicken for about 14 Minutes, or until fully cooked and golden brown.
7. Serve with your favorite Dipping Sauce and Enjoy!

Ingredients:

• 1 Lb Peeled Deveined Shrimp
• 1 Tablespoon Coconut Oil 
• 2 Cloves Garlic, Minced
• 1 Tablespoon Ginger, Minced
• 1/2 Teaspoon Red Pepper Flakes
• 2 Tablespoons Red Curry Paste (or 1 Tablespoon for Milder Taste)
• 1 Can (14.5 oz) Unsweetened Coconut Milk
• 1  1/2 Teaspoons Fish Sauce
• 1/2 Teaspoon Sugar
• 1/2 Yellow Onion, Cut to 1 Inch Pieces
• 1 Red Bell Pepper, Cut to 1 Inch Pieces
• 1 Yellow Bell Pepper, Cut to 1 Inch Pieces
• 6 oz Zucchini, Cut to Half Moons
• Juice from 1/2 Lime
• Chopped Fresh Cilantro, For Serving (Optional)
• Rice for Serving

Instructions:

1. In a Large Saucepan over Medium Low Heat, melt the Coconut Oil. Add Garlic, Ginger, and Red Pepper Flakes. Stir and let sizzle for 1 Minute. Add Red Curry Paste and stir for 1 to 2 Minutes. Stir in the Coconut Milk, Fish Sauce and Sugar. Allow to simmer for 3 Minutes.
2. Add in the Onion and cook for 5 Minutes or so. Add in the Red and Yellow Bell Peppers. Cook for 5 Minutes. Add in the Zucchini, and cook for 5 Minutes, or until tender.
3. Bring Shrimp to the pan and cook for 3 Minutes or until cooked through.
4. Squeeze in Fresh Lime Juice, add in Cilantro. Serve over a plateful of Rice.
5. Serve and Enjoy!

Ingredients:

For Salmon:

• 12 oz Salmon Fillet
• 2 Cloves Garlic, Minced
• 1 Tablespoon Brown Sugar
• Extra Virgin Olive Oil, To Taste
• Kosher Salt and Fresh Ground Black Pepper, To Taste
• 1 Teaspoon Paprika
• 1/2 Teaspoon Tajin Seasoning with Lime

For Topping:

• 2 Avocado Pitted and Diced
• 1/2 Medium Red Onion, Chopped
• 2 Tablespoons Fresh Cilantro, Chopped
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 Teaspoon Tajin Seasoning with Lime
• Kosher Salt and Fresh Ground Black Pepper, To Taste
• 2 Tablespoons Lime Juice
  

Instructions:

1. Preheat your oven to 400ºF. Take a Baking Sheet and Line with Parchment Paper.
2. Place Salmon on Baking Sheet and rub with Garlic, Brown Sugar, Olive Oil, Salt, Pepper, Paprika, and Tajin Seasoning.
3. Bake until Salmon is cooked through (about 10 to 12 minutes).
4. Combine Avocado, Red Onion, Cilantro, Olive Oil, Tajin Seasoning, Salt, Pepper and Lime Juice in a small bowl. Careful not to mix too much - leave chunks of avocado.
5. Spoon Avocado mixture over the Salmon. 
6. Serve and Enjoy!

Easy weeknight meal, just set it and forget it in the slow cooker. Use in your Tacos or make a delicious Taco Salad.

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