Tandoori Lamb Kabobs

Ingredients:

• 1 lbs lamb stew meat
• 1/2 teaspoon salt
• ~2 teaspoons tandoori seasoning
• ~2 teaspoons curry (any kind you like)
• ~1/4 teaspoon garam masala (if yours is not spicy add a bit of ground black pepper to give it some kick).
• 2-3 garlic cloves
• 1 tablespoon minced ginger
• 2 tablespoons olive oil

Directions:

1. Combine all ingredients in a bowl and coat the lamb meat. 
2. Grill or saute over medium high heat for 6-7 minutes or until desired doneness (135°F is safe temp for lamb).
3. Serve over basmati rice or lentils.

Enchiladas

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 Tbsp ground cumin
• 2 cups cooked, shredded chicken
• 1/2 cup Greek yogurt
• 1/2 cup white cheddar cheese
• 1/2 cup salsa
• salt to taste
• 8 whole wheat tortillas

Directions:

1. Preheat oven to 350
2. Saute the onion in olive oil for 5 minutes.  Add garlic and cumin and saute for another 3 minutes.
3. Add the chicken, yogurt, cheddar cheese, salt and salsa.  Stir and heat through.
4. Spoon mixture evenly into tortillas and roll up.
5. Place in baking dish and top with salsa and cheddar cheese.
6. Bake for 10 minutes.

Mixture will look something like this

Raisin Bars

Ingredients:

• 1 cup raisins
• water
• 1/4 cup coconut oil
• 1/4 cup milk
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 cup whole wheat flour
• 1/2 cup bran 
• 1/2 cup oats
• 1/2 tsp baking soda

Directions:

1.  Preheat oven to 350.  spray 8x8 baking pan.
2.  Measure raisins into 1-quart microwaveable bowl; add just enough water to cover.  Microwave for 5 minutes.  Drain and set aside to cool.
3.  In large bowl, combine flour, bran, oatmeal and baking soda.
4.  Add remaining ingredients and stir well.
5.  spread evening in pan with well-oiled fingers.
6.  Bake at 350 for 20 minutes.
7.  While still hot, cut into 16 pieces; cool completely before removing from pan.
8.  Refrigerate leftovers.