Creamy Maple Dijon Chicken with Bacon

Original recipes found here

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• 4 slices of thick bacon
• 1.5 lbs chicken breast cut into cite size pieces
• 1 TBSP olive oil
• 1 cup sliced leeks
• 12 oz sliced mushrooms
• 14 oz can coconut milk
• 1 TBSP maple syrup
• 3 TBSP dijon mustard
• 1/2 tsp salt

1. Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
2. Bring skillet back to your burner, add chicken to the pan. Cook until no longer pink. Remove chicken from pan, but keep pan hot.
3. Add olive oil to the pan if it's dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
4. Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
5. In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
6. Simmer for 8-10 minutes. Serve over zoodles, spaghetti squash, or brown rice.

Apple Crisp

Apple filling:
3 cups of chopped apple
1/3 cup brown sugar
1 tsp cinnamon

Topping:
1 cup oat flour
1/2-3/4 cup chopped toasted pecans
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup melted butter (or butter substitute; we use Earth Balance)

-Mix apple filling ingredients in a bowl, then dump into a sprayed 8x8 pan
-Combine topping ingredients into the same bowl the apple filling was in (it gets all the leftover yumminess that may have been left!), and mix until well combined.
-Bake at 400* for 35-40 minutes (or more if the topping hasn't browned)
-Cool for 10 minutes before eating