1 T. cornstarch

3/4 c. orange juice

1/4 c. honey

3 T. reduced sodium soy sauce

1/4 t. ground ginger (or equivilant of fresh ginger)

2 c. celery, sliced

1 1/2 c. carrots, sliced

4 t. canola oil

1 lb. boneless chicken breast, cut into 1/2″ chunks or strips

1/4 c. peanuts, chopped

In a small bowl, combine the first 5 ingredients until smooth. Set aside.  In a skillet or wok, stirfry celery and carrots in 2 t. oil until tender. Remove and keep warm. Stirfry chicken in remaining oil until thoroughly cooked. Return vegetables to the pan. Stir orange juice mixture and add to pan. Bring to a boil and cook for 2 minutes or until thickened. Stir often. Sprinkle with nuts and serve over cooked rice. Makes 4 servings.

1 T. reg or quick oats (or up to 3 T)

Soak overnight in 3 T. water

Add 3 T. plain yogurt 

1 t. lemon juice

1 t. honey

1 grated apple

1 T. chopped almonds or walnuts

Fold all ingredients together. Top with nutes. Makes one serving.

This recipe is from Mom.

3 c. rolled oats

1 c. whole wheat flour

1 c. apple juice

1/4 t. cinnamon

1/2 t. vanilla extract

1 c. warm water

1 mashed banana

nuts, raisins or choc. chips to taste

Mix oats, flour, juice, cinnamon. Add vanilla to water and add to oats. Mix well. Stir in remaining ingredients. Let stand 15 – 20 minutes. Mix again and drop by teaspoonfuls onto a nonstick pan and flatten. Bake 30-35 minutes at 350 degrees.

This recipe came from Mom. It has no sugar, fat or eggs.

1 c. peanut butter

1/2 c. raisins

1/2 c. dry milk powder

1/4 c. sesame seeds

1/4 c. honey

Mix well and roll into balls. Refrigerate. Experiment with this by adding or substituting nuts, sunflower seeds and oatmeal.

This recipe came from Mom.

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1/2 c. honey

1/2 c. peanut butter

1 c. dry milk

1 c. uncooked quick oats

Mix well and roll into balls. Store in an airtight container. High protein snack.

This recipe came from Mom