Zucchini Chips

1 Lemon

1-2 Cloves of Garlic (I used about 3)

Zucchini

Salt

Cut your zucchini into thin slices into a bowl, I sliced mine at an angle to get a little bit bigger slices. Mince the garlic and add to the zucchini. Juice the whole lemon and add to the garlic and zucchini and mix to coat, you can also let sit for a few minutes for the zucchini to pick up more of the flavors.  Lay out the zucchini onto greased dehydrator trays or cookie sheets and top with some salt to taste, you can also put on some other seasonings for a little bit of a twist,  Turn the dehydrator to high or if using an oven turn it to the lowest setting.  Let them dry for about 2 hours more or less depending on the dehydrator, if using an oven leave the door cracked open.

Healthy Sweet and Sour Chicken

adapted from pinterest recipe
serves 3-4
Ingredients

3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness and chopped into 1 inch pieces
1/3 cup corn starch
2 tablespoons oil
1 red bell pepper, chopped or sliced
1 green pepper, chopped or sliced
1/2 white or yellow onion, chopped

sauce
3/4 cup sugar
1/2 cup apple cider or white vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt*
1/4 cup ketchup
1 tablespoon cornstarch plus 1 tablespoon cold water

Instructions
1. First prepare the sauce, Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and Bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
2. Add chicken pieces and corn starch to a large ziplock bag. Seal and shake to coat chicken. Drizzle a large pan or skillet with oil. Add coated. Saute over medium heat for about 5 minutes. Add peppers and onions. continue to saute over medium heat until Chicken is browned and cooked through.

3. Add sauce to chicken and peppers. Stir to coat well. Serve warm with cooked rice if desired.

*If you don't have onion salt, use garlic salt or Jane's crazy mixed up salt instead or garlic powder, and use onion powder instead of garlic salt.
If you like sauce...double the sauce recipe.

White Bean and Tuna Salad

Recipe from Mel's Kitchen Cafe

INGREDIENTS
½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

DIRECTIONS
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.