Pinapple Cocunt Chicken
Butternut squash macaroni and cheese
Vibrant Garden Salad
Pinapple🍍 Coconut Chicken 🍗
Preheat oven to 350°F
Line your baking pan with aluminum foil
Lay out 5 skinless boneless chicken breast ( I use perdue organic)
Start by drizzling the chicken with 1/4 cup of redwine vinegar .
Then, put one teaspoon of crushed pineapple on each chicken breast.
Next, sprinkle 1/4 cup of chopped coconut over the chicken and a bit of original Mrs. dash seasoning.
Bake in the oven for 30 minutes
Lastly put a teaspoon of honey BBQ on each breast. Cook an additional 10 min
Macaroni & Cheese
Put 1 1/2 cup of diced butternut squashed (I used organic frozen for convenience) in a pot with…
1/4 cup of organic chicken bone broth & 1/4 cup of milk.
Turn it on medium low until it comes to a boil. (About 6 min)
*at this point you can freeze the mixture for future meals if you want to double the recipe. Don’t add the cheese if you do this.
Blend the mixture with your blender add 1/2 cup of cheddar cheese (you can add more if you don’t care about calories) with half a stick of cream cheese.
Make 1 box of veggie noodles as directed, except use either milk or vwgtable broth instead of water. and the sauce.
One whole ice burg lettuce, mustard spinach, tomatoe, one granny Smith apple peeled, red and orange sweet peppers, red onion.
Dice all of this.
Sunflower 🌻seeds, dried cranberries, cocunut shavings, Italian bread crumbs.
I eat it with out dressing, if you use a dressing add in a little red wine vinager.
Vuala, you have a tasty meal.