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I love this recipe! The sauce tastes so great on quinoa, so that’s what I usually serve it with.


Bourbon Pecan Chicken

Quinoa (cook as directed on package)

Roasted Veggies




Bourbon Pecan Chicken (1 9×12 or 2 8×8)

6-8 boneless skinless chicken breasts

½ C finely chopped pecans

½ C dry bread crumbs

1 egg white

Bourbon Sauce:

¼ C Dijon mustard

¼ C packed dark brown sugar

2 2/3 T bourbon

2 T soy sauce

1 t Worcestershire sauce

¾ C Olive oil

1 T butter

Mix sauce ingredients with a whisk and simmer over med-low heat until smooth.


Place into sandwich bags for each order.

Prepare pans by spraying with nonstick spray.

Do one individual’s orders at a time.

Mix pecans and bread crumbs.

Dip chicken into egg white, then into crumb mixture and place into individual’s pans.

Place plastic wrap over the chicken, then the sauce bag, then the lid.



Bake chicken at 350ºF for 30 minutes or until done.

Meanwhile, warm sauce and serve over chicken.

Tastes great with quinoa, rice or potatoes.

Roasted Vegies

½ head cauliflower

1 zucchini

1 red pepper

8 cloves garlic

1 sprig rosemary

2 sprigs basil

¼ C olive oil

2 T lemon juice

Cut up all vegies into bite size pieces.

Smash each clove of garlic

Smash or chop herbs into oil and lemon juice and coat fresh vegetables and garlic in the dressing.

Let sit until ready to roast them.

Roast in 425°F oven for 40 minutes or until tender, tossing halfway through cook time.


1 lemon

1 orange

1 lime

Thus the name, LOL

1/3 cup sugar

11 drops stevia

Put peeled and deseeded fruit in blender with sweetners and cover with water. Blend on high for 2 minutes.

Put in 2 quart pitcher filled with ice, top with water if needed to make the 2 quarts.