I had a dream and it involved Chicken, Avocado, and Lime. So, it's not very surprising that the next day I was on Google looking up recipes that included those 3, and was dairy free. And I was successful, finding this recipe at myrecipes. So here it is, with a few tweaks that I did, and a few more I plan to the next time I make this.

Cilantro-Lime Chicken with Avocado Salsa

Ingredients

• Chicken
• 2 tablespoons minced fresh cilantro (I think dried would work just as well)
• 2 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt

 Salsa

• 1 cup chopped plum tomato (about 2)
• 2 tablespoons finely chopped onion
• 2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
•  2 avocado, peeled and finely chopped

Preparation

1. To prepare chicken: Pound chicken to about 1/2-3/4 inch thickness. Combine first 4 ingredients in a large bowl; toss and marinate several hours or preferably over night. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Grill on your barbeque grill.
2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken. Might want to double the amount of salsa, as it is incredibly yummy.

Now on the myrecipes site, they pictured this as being served over rice. But in going with another person's comments about this recipe we tried it over lightly seasoned spaghetti squash. WOW! There were no leftovers, our girls were loving it!

Bake you spaghetti squash, halve it, scrape out seeds, fluff flesh to look lie spaghetti, season with a small amount of margarine, onion (powder or minced), garlic (powdered or minced), salt and pepper.

I wish I had remembered to take a picture, so in your mind see a plate, generous serving of squash, chicken breast on top, and then beautiful salsa over all of that.

This is a little bit of a pricier meal, and is best in Spring/Summer time. Enjoy!!

Lizzy's Easter Cookies

Yum! This is my own recipe. It started with trying to make a combination snickerdoodle (without the cinnamon) and a chocolate chip cookie (without the chocolate). It might still need a bit of tweaking, but we enjoy it very much.

Lizzy's Easter Cookies

• 3/4 C Butter or Margarine
• 1 C Brown Sugar
• 1/2 C Granulated Sugar
• 2 Eggs
• 1 tsp Baking Soda
• 1 tsp Cream of Tartar
• 1/4 tsp Salt
• 2 1/2 C Flour
• Starburst Jellybeans

Preheat oven to 375 degrees

Cream together the butter and sugars.
Add in eggs and beat well.
Mix in baking soda, cream of tartar and salt.
Add in flour.

Now at this point you have two options. The fast, sloppy and not quite as good tasting (but still good) and the way more time consuming but less mess and yummy.

So first the fast way.

Mix in the Jellybeans, about  100-150 is what I like. It's about 3 per cookie. 

Line baking sheet with parchment paper. (Very, very important, or your baking sheets will be a mess!) Drop cookie dough by spoonfuls. The size I do has about 12 per sheet. Make about 3 dozen.

The better way, if you have the time.

Line baking sheet with parchment paper (makes for easier cleanup in case any of the jelly beans accidentally touch the pan). Drop by spoonfuls onto the sheet. Flatten the cookie a bit. press about 3 jelly beans into the top of each cookie. 

Cook for 10-15 minutes.