Try this:

1 lb boneless skinless chicken thighs.  I use vegie-fed, no antibiotic chicken

1 cup panko breadcrumbs, 1 cup parmesan cheese, powdered

1 sprig fresh rosemary, black pepper ground to taste, fleur de sel pinch

1 egg white

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Coat the chicken thighs with the egg white by putting egg white and chicken into a 1 qt baggie and smooshing it all around.

Mix all other ingredients into another qt baggie, and then take the chicken, piece by piece, and coating it with the bread crumb mixture.  Lay each piece of coated chicken into a glass baking dish.   When you are done with all chicken, pour any remaining bread crumbs over the top, and give the whole thing a shot of olive oil.

Put the pan in the oven for 45 min at 350.

Serve over raw spinach leaves.  ENJOY!

Ingredients

- 1 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 2 ½ cups blended oatmeal
(measure oatmeal, and then blend in food processor to a fine consistency)
- 12 oz. chocolate chips
- 4 oz. Ghirardelli chocolate bar (grated)
- 8 regular sized Reese’s Peanut Butter Cups (chopped)

Directions:
1. Preheat oven to 375 degrees (190 degrees C)
2. Cream together the butter and both granulated and brown sugars. Add eggs (room temperature) one at a time then add vanilla.
3. In a separate bowl, mix together the flour, oatmeal, salt, baking powder, and baking soda. Gradually add dry ingredients to the creamed mixture one cup at a time.
4. Next, add in the chocolate chips, grated Ghirardelli bar and chopped Reese’s Peanut Butter Cups.
5. Drops tablespoons onto ungreased cookie sheet about two inches apart.
6. Bake for 10-12 minutes at 375 degrees

Makes 55 Cookies

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1) 2 lbs organic tomatoes, the cheapest you can buy.  It doesn’t matter if they are soft or bruised.  Buy on the sale rack if you can.

2) 25 cloves of garlic, 1 large shallot, all diced.

3) 4 oz fresh organic basil, chopped

4) whatever meat you like, if any

5) toss in anything else in the fridge, such as capers, bell peppers

6) seasonings to taste, such as black pepper, fleur de sel, red pepper flakes, greek oregano.

7) 1 package whole wheat linguini (cooked separately of course)

8) 4 oz fresh uncooked spinach leaves (do not toss these in the sauce)

Start with 1/4 cup olive oil.  Saute the garlic and the shallot until transparent.  Add everything else except the noodles and spinach, and bring to a boil.  Lower heat and simmer for 2 hours.  Cook noodles, and when they are done serve some into a bowl, top with a small handful of spinach leaves, then a ladle of sauce.  If you like, top with grated parma cheese, fresh cracked black pepper, and some chili flakes.

2) organic refried beans

3) scrambled egg

4) peach salsa

Pile it all together as from 1st ingredient to last.

Yum!

Mango chutney (Major Greys)

Saffron rice

Grated raw carrots

Rice milk

Fruit salad of organic melon balls and mango (thawed from frozen, from trader joes)

Yum!

When I am jonezing for Cioppino and don’t want to spend a fortune to either make it or to go to a restaurant, I head for Trader Joes’ frozen aisle, where they sell a pretty decent Cioppino for about 6.00/1 large serving.  Not too bad, if you have to have it.

1 cup fresh morels (up to 2 cups if you can afford them.  They are expensive!)

1 shallot

10 cloves garlic

8 oz half and half

2 tsp olive oil

2 tsp butter

2 cups white wine (pretty much any will do)

1 lb skinless chicken sliced into 3″ x 1″ slices.

Rice or noodles, prepared first and set aside, kept warm.

—

Use 2 qt saucepan.  Clean and rinse and slice morels, into quarters.  Saute chopped shallots and minced garlic in olive oil, taking care not to burn garlic.  When shallots are transparent, add chicken and try to brown it a little on all sides.  Add morels and all remaining ingredients, and simmer for an hour on medium / low boil.  The object is for the sauce to thicken and the chicken to cook.

Serve over brown rice or noodles.