Peanut Butter Bark

Ok, so who has tried that Christmas Crack? It's basically sugar, butter, saltines and chocolate. Sounds kinda gross to me. But it tastes heavenly and it's highly addictive, so I don't recommend it!

This is a great, healthy alternative. And it doesn't put you into a coma for 4 hours after you eat it! BONUS!

Ingredients:
1 cup of plain greek yogurt
1-2 tbsp of agave nectar or honey
3 tbsp of natural peanut butter
dark chocolate chocolate chips

Get out cookie sheet and cover it with parchment paper. NOT wax paper. Yes, I did that once. Not cool. Not the same thing. Don't make that mistake! HAHA! In a medium bowl, mix the first three ingredients, spread a thin layer on cookie sheet with parchment paper. Add a small amount of chocolate chips. I think I used about 4 orange containers worth. Pop in freezer for 3 hours, then break into large pieces. Store in freezer too, because it melts pretty fast. When making for my boys I crush up vanilla wafers or graham crackers on top too. SOOO good! I count each peice of bark as 1/2 yellow (because the chocolate chips are technically a treat, but each piece doesn't even contain 1/2 orange container, so I just count as a half. Also it's 1/4 red and 1 tsp.

Shrimp Wonton Appetizers

If I am going to a nice pot luck or a dinner party where you bring something to share, this is my go to! Heck, I even bring it to a football party. It's so versatile, but also delicious and you would never know it's not bad for you! In fact, it's kind of healthy! And super simple to make! This is perfect for that Christmas or New Years Eve party!

Ingredients:

• 24 wonton wrappers
• 2 tablespoons olive oil
• 24 medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1 teaspoon Chili powder (we really like to use Ancho Chili Powder or Chipotle Chili Powder)
• 2 limes
• 1/2 cup baby arugula leaves
• 3 tablespoons plain greek yogurt
• Avocado slices 

1. Directions:
2. Heat oven to 350 degrees F.
3. Prepare wonton shells: Lightly brush wontons with 1 tablespoon of olive oil then arrange in 24 mini muffin/cupcake cups. Bake until golden brown and crisp, 5 to 7 minutes.Toss the shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake shrimp until opaque throughout, 5 to 8 minutes. Fill each wonton cup with a few leaves of arugula, a small dollop of plain greek yogurt, one shrimp then top with a spritz of lime juice and avocado. 
4. I count 4 shrimp cups as 1 yellow, 1/2 blue, 1 red, green is minimal so I didn't even count it, but you can count it as a 1/4 cup if you so desire! 

Crockpot Cashew Chicken

Every now and again, I get a hankering for Chinese food. Kung Pao chicken is my favorite because of the peanuts, but you know it's covered in oil and MSG! Ugh! This is a MUCH healthier version! Soooo good, and 21 day fix approved! My kids even devoured it! Ingredients:

2 lbs boneless, skinless chicken breast tenders or chicken thigh tenders
1/4 cup whole wheat flour or almond flour
1/2 tsp black pepper
1 Tbsp oil (EVOO)
1/4 cup soy sauce 
2 Tbsp rice wine vinegar (I like white wine vinegar)
1 Tbsp tomato paste
1 Tbsp raw sugar (optional)
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes

1 sliced green pepper

1 sliced onion
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, tomato paste, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Throw in the sliced peppers and onions. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.top with your favorite herb. i used parsley

4 servings it wold be about 1  Red 1/2 Blue and a 1 Yellow 1/2 green served with brown rice. I measure this with my green container and eat 1 1/2 green container worth!