Ginger Steak

In a bowl large enough to marinate steaks in sauce combine:

½ cup soy sauce
¼ cup finely chapped onion
2 cloves garlic chopped
¼ cup water
2 tablespoons sugar
2 teaspoons powdered ginger

You will probably want to double this sauce. I quadruple it for 11 people
but for 5 I’d just double it. When you have this mixed together put your
steaks in and let marinate for 2 to 4 hours. (I usually get boneless top sirloin
steaks) but you can get any steak that is tender.

If possible use a heavy skillet (like cast iron) heat so that you can sear the
steaks. So sear your steaks on both sides in a couple tablespoons of olive oil, then
I add the sauce to the pan and let cook about 15-20 minutes. You can cut a
steak to see if done enough for your liking if not cool longer. Ready to eat.

**This is Chris' mom's recipe and is a family favorite of theirs!

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Granola bars

3/4 cup butter, softened 

2tbs water

1/2 cup brown sugar
1/2 cup honey

1 tsp vanilla
5 cups rolled 9 grain cereal or Old fashioned oats

1 cup rice krispy cereal

1/2 cup coconut

1/2 cup chocolate chips

1/2 cup ground flax or wheat germ (can omit if you dont have)

Cream butter, honey, brown sugar, and vanilla. Add rest of ingredients to bowl and mix well.

Press firmly into a cookies sheet and bake at 350 for 20 minutes.

Cool completely at cut into bars. YUMMMM!
 155 calories per bar.
Variations: 

• Substitute coconut oil, or any nut butter for the butter

• Substitute Agave for the brown sugar (agave and honey are sweeter than brown sugar and more calorie dense so you will probably need less)
• Add nuts, seeds or dried fruit
• omit chocolate chips
• add other chips or candies 

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Healthy Berry Crisp

(4 servings)

Ingredients for the Fruit Filling:

• 24 oz organic berries, thawed but not drained (I used a medley from Trader Joe’s with organic strawberries, raspberries, blackberries, and blueberries)

Ingredients for the Crisp Topping:

• 1 cup old-fashioned rolled oats
• 2 Tbsp whole wheat pastry flour
• 2 Tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 2 Tbsp butter or coconut oil
• 2 Tbsp agave syrup- or honey
• 2 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Lightly oil a 9 (or 8) inch baking dish.

For the fruit filling: Pour the thawed berries + any accumulated juices into the prepared baking dish.

For the crisp topping: In a medium mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Stir with a fork until combined. Mix in the butter (or coconut oil), honey (or agave) and vanilla extract. Stir until well-incorporated.

Sprinkle crisp topping evenly over the fruit filling. Bake for 20-25 minutes, or until the fruit filling is hot & bubbly and the crisp topping is golden brown.

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Slade's Shishkabobs Slavaki

I modified this recipe, and usually just use 2 large breasts, but there is probably enough marinade for 3 breasts.I also do not use as much olive oil and add fresh chopped mint!

Ingredients:
7 chicken breasts cut into 1 to 11/2 inc cubes
1/2 -2/3 cups olive oil
1/3 cup lemon juice
2/3 cups fresh parsley
3 large cloves garlic
2 tbs Oregano
1 1/2 tsp salt and pepper
2/3 c. chopped onion

Blend in a blender and pour over chicken and then put chicken on bamboo skewers that have een soaked in water and marinate for 4 hrs in fridge.

Grill on BBQ.

Serve in Pita pocket with lettuce, tomato, red onion, feta cheese, kalamata olives, and tzatziki.

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