BANANA MAPLE DESSERT

STRAWBERRY MARGARITA

INGREDIENTS:

• 6 fluid ounces tequila
• 2 fluid ounces triple sec
• 8 ounces frozen strawberries
• 4 fluid ounces frozen limeade concentrate
• 6 cups ice
• 
  
• DIRECTIONS:

Place ice in a blender and crush for 15 to 20 seconds. Add frozen strawberries, tequila, triple sec, and limeade. Blend until smooth

SPICY CHICKEN NUGGETS

CHOCOLATE CHIP COOKIES - GIFT BOX-

SAUTEED CABBAGE AND TOMATO

HEALTHY CHOICE

CHERRIES

SWEET RED ONION

GLAZED CHICKEN AND SPINACH

In a small bowl combine one minced clove of garlic, 1/2 teaspoon ginger powder or fresh, one teaspoon fish sauce or crab paste in oil, 2 tablespoons low sodium soy sauce, one teaspoon sugar and one teaspoon sesame oil; set aside.
In a frying pan, heat 2 tablespoons oil over high heat; add 8 pieces chicken tenders and brown about 2-3 minutes per side. Add the soy mixture and coat the chicken with it. Simmer uncovered, until the sauce is syrupy, about 3-4 minutes. Combine one teaspoon corn starch with 1/3 cup water and pour over chicken; stir gently until sauce is thickened about 1-2 minutes. Serve over rice, vegetables (garlic spinach in this case). You can use tofu instead of meat!

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