Banana Meringue Pie!

1 pie crust

For the filling:
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
4 egg yolks
2 T. butter
1 T. vanilla
2 bananas, sliced

For the meringue
4 egg whites
1/4 t. cream of tartar
1/2 c. sugar
1/4 t. vanilla

Bake the pie crust and let cool.  In a saucepan, whisk the sugar, cornstarch, and salt.  Stir in the milk and egg yolks and whisk over medium heat until thick.  Remove from the heat and add butter and vanilla.  Pour half of the custard in the pie crust and top with sliced banana.  Pour the remaining custard over the top.  In an electric mixer, whisk the egg whites and cream of tartar until foamy.  Add sugar gradually until stiff peaks form. Add the vanilla.  Spread the meringue over the top of the pie and bake 15 minutes at 400 degrees, or until the meringue browns on the edges.  Let cool for an hour before refrigerating overnight.

Chicken Zoodle Pad Thai!

1 lb. chicken breasts, cut into chunks
2 cloves garlic, minced
1 t. ginger powder
1 t. curry powder
2 T. sesame ginger dressing
3 zucchini
1 red bell pepper
1/4 c. peanut butter
2 T. sesame ginger dressing

Saute chicken breasts with garlic, ginger, curry, and dressing. Remove from heat when fully cooked.  Meanwhile, shred zucchini into noodles and julienne the red bell pepper.  Saute the zucchini noodles and red bell pepper for a few minutes, or just until soft.  Drain the veggies, as they will sweat a lot of water.  Whisk together the peanut butter and dressing in the skillet and add the drained veggies and chicken to the pan. Toss until coated in the sauce.

Mom's Hawaiian Chicken Wings!

25 chicken wings
1 c. water
1/2 c. soy sauce
3/4 c. sugar
1/2 c. pineapple juice
1/4 c. vegetable oil
1 t. garlic powder
1 t. ground ginger

Cut off and discard tips of wings.  Cut each wing in half.  Mix remaining ingredients.  Pour over wings in a shallow baking dish.  Cover and refrigerate several hours or overnight.  Place on a sheet pan lined with foil and bake for 45 minutes at 350 degrees.

Banana Oatmeal Bars!

2 c. oats
3/4 c. whole wheat flour
2 t. cinnamon
1 t. baking powder
1/4 t. salt
1 1/2 c. almond milk
3 T. peanut butter
1/2 c. applesauce
1 egg
1 t. vanilla
1 banana, diced

Combine the milk, applesauce, egg, peanut butter, and vanilla.  Add the oats, flour, cinnamon, baking powder, and salt.  Fold in the diced banana.  Pour entire mixture into a greased 8x8 pan.  Bake at 375 for 35 minutes or until set.   Cut into bars and serve.

Paleo Breakfast Bake!

1 lb. breakfast sausage
12 eggs
2 sweet potatoes
1 onion
1 t. garlic powder
1 t. salt
1 t. pepper
4 c. spinach

Brown sausage in a large skillet.  Shred sweet potatoes and onion in a food processer.  Combine in a large bowl with the beaten eggs.  Add seasoning, spinach, and cooked sausage.  Pour entire mixture into a greased 9x13 dish.  Bake for 45 minutes at 375 degrees or until eggs are set.

Blueberry Lemon Quinoa Pancakes!

6 oz. honey Greek yogurt
1 lemon, juiced and zested
1 t. vanilla extract
1 c. cooked quinoa
2 egg yolks
3/4 c. whole wheat flour
2 t. baking powder
1/4 t. salt
3 egg whites
1 1/2 c. blueberries

Mix yogurt, lemon juice, zest, vanilla, quinoa, and egg yolks.  Stir in flour, baking powder, and salt.  In a separate bowl , whisk the egg whites until stiff peaks form.  Fold egg whites into batter.  Stir in blueberries.  Heat a greased skillet and drop pancake batter.  Cook until golden on each side.  Makes about 4 pancakes.