Not exact matches
6 boneless skinless
chicken breasts 1 packet taco seasoning of your choice 1 small can (4.5 oz) mild
diced green chiles, drained 1.5
cups salsa of your choice (I typically use Private Selection Restaurant Style Salsa)
3 - 4 boneless, skinless
chicken breasts Salt and pepper 1
cup honey 1/2
cup soy sauce 1/2
cup diced onion 1/4
cup ketchup 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds
boneless / skinless
chicken breast, sliced Canola or vegetable oil 1/2 medium onion,
diced 1 red bell pepper, cut into strips 3 cloves garlic, minced 1/2
cup chopped pineapple *
Ingredients: 2 small, cooked
chicken breast halves (about 1
cup),
diced 1/4
cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a small apple, peeled and
diced (about 1/3 a
cup) 2 small handfuls of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless
chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can
diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2
cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1
cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese
2
chicken breasts 1 head broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1
cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6
cups baby arugula 1
cup cherry tomatoes, cut in half 2
cups cooked quinoa 1/2
cup diced white cheddar cheese Fresh chives for garnish
3
chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans
diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices,
diced avocados, tortilla chips
6
chicken breasts, bone in 1 quart apple juice 1/4
cup salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely
diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato,
diced 20 turns of fresh black pepper
2
chicken breasts, rinsed, trimmed and patted dry 1/4
cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely
diced (or one small onion) 1/4
cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4
cup sundried tomatoes, chopped 1/4
cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground
chicken breast 1 large Vidalia onion, minced into meat 1/2
cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and
diced 1
cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.
For the patties: 2 lbs ground
chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper
diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
COZY
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
CHICKEN AND DUMPLINGS Serves 6 INGREDIENTS, Soup 2 tablespoons oil 2 pounds
chicken breasts 1 large onion, diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6 cups chicken broth 1/2 cup heavy cream... Continue re
chicken breasts 1 large onion,
diced 4 carrots, sliced to 1/4 in half rings 3 garlic cloves, minced 1 teaspoon salt 5 tablespoons unsalted butter 6 tablespoons all - purpose flour 6
cups chicken broth 1/2 cup heavy cream... Continue re
chicken broth 1/2
cup heavy cream... Continue reading →
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic
chicken breasts, cut into 1/2» chunks 1 large organic onion,
diced 1 medium organic red bell pepper,
diced 3 - 4 ribs organic celery,
diced 1/2
cup mushrooms,
diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
1 large grilled
chicken breast, sliced 2
cups shredded romaine lettuce 2
cups shredded iceberg lettuce 1
cup shredded carrot 1 jalapeño chile, seeded and
diced 1/3
cup sliced red onion 1/2
cup chopped sweet bell pepper 1/2
cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4
cup crumbled colby cheese Coarse kosher salt Freshly ground black pepper 1/2
cup Caesar salad dressing (or your favorite dressing)
The single serving recipe calls for one
cup of
diced cooked
chicken which equals about one
chicken breast.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon black pepper 2 pounds boneless, skinless
chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White Corn, Grande 1
cup Canola oil 1/2 yellow onion,
diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
1 — 12 ounce box jumbo shells 1 tablespoon extra virgin olive oil 1 pound boneless, skinless
chicken breast.,
diced 1 large onion,
diced 3 cloves garlic, minced 1 - 10 ounce box frozen chopped spinach, thawed and squeezed dried 8 ounce reduced fat cream cheese 1/4
cup unsweetened almond milk 1 1/2
cups shredded Parmesan cheese 2
cups marinara sauce, homemade or store - bought
Olive oil 3 large organic
chicken breasts (cut into 3 or 4 pieces each) 1 large piece of ham (leftover)-- about 3/4 lb 1 medium sized yellow onion,
diced 2 potatoes, peeled and
diced 1
cup of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and
diced 2 cloves of garlic, minced 1
cup of white wine 1
cup of
chicken broth (I used low sodium) Salt and pepper
Lean Ground
Chicken Chili Recipe: 1 1/2 pounds ground chicken breast 1 large onion (diced) 3 garlic cloves (diced) 1 1/2 cups tomato puree 1 cup water 2 cups pinto beans
Chicken Chili Recipe: 1 1/2 pounds ground
chicken breast 1 large onion (diced) 3 garlic cloves (diced) 1 1/2 cups tomato puree 1 cup water 2 cups pinto beans
chicken breast 1 large onion (
diced) 3 garlic cloves (
diced) 1 1/2
cups tomato puree 1
cup water 2
cups pinto beans 1tbsp.
1 1/2 lb organic
chicken breast, cut into chunks 1 red organic pepper,
diced 1 yellow organic pepper,
diced 1 orange organic pepper,
diced 9 oz snow peas 1 tbsp ginger, minced 1/3
cup raw cashews 1 tsp pepper flakes, optional 2 tbsp olive oil 2
cups uncooked brown rice
Ingredients: 1
cup quinoa 1 1/2
cups low - sodium
chicken broth 1 tablespoon extra-virgin olive oil 1 1/2
cups cauliflower «rice» (aka very finely chopped cauliflower florets) 1/2 medium yellow onion, minced 1/2
cup finely chopped carrots 1/2
cup finely chopped celery 2
cups diced or shredded
chicken breast (I used the foolproof method, but feel free to use the meat from a store - bough rotisserie bird.)
Ecuadorian
Chicken Corn Chowder --------------------- 1/2 lb chicken breast fillet 4 cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely
Chicken Corn Chowder --------------------- 1/2 lb
chicken breast fillet 4 cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely
chicken breast fillet 4
cups chicken stock 1 large onion, diced 2 potatoes, diced 1 stalk celery, diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2 cup skim milk 3 tbsp parsley, finely
chicken stock 1 large onion,
diced 2 potatoes,
diced 1 stalk celery,
diced 1 large carrot, grated 14 1/2 oz can creamed corn 11 oz can corn kernels, drained 1/2
cup skim milk 3 tbsp parsley, finely chopped
9 bacon strips,
diced 1-1/2 pound boneless skinless
chicken breasts, cubed 3 medium carrot, chopped 3 celery rib, chopped 6 eggs, beaten 4-1/2
cups cooked rice 6 Tablespoons soy sauce
2
cups diced or shredded
chicken breast (I used the foolproof method, but feel free to use the meat from a store - bough rotisserie bird.)
1 Pound Cooked
Chicken Breast Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into
Dice Sauce: 1/4
Cup Crumbled Blue Cheese 1/4
Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
1
cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3
cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can
diced green chiles, drained 1 (10 oz) can enchilada sauce 2
cups cooked shredded
chicken breast
Javanese
Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane
Chicken Soup -------------- 2 tbsp peanut oil 1/2 lb boneless
chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4 cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane
chicken breast,
diced 1 yellow onion,
diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4
cups chicken broth 1 cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4 cup canned light coconut milk 1/4 cup chunky peanut butter 1/4 cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane
chicken broth 1
cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4
cup canned light coconut milk 1/4
cup chunky peanut butter 1/4
cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
Ingredients (Stuffed
Chicken): Two skinless chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -L
Chicken): Two skinless
chicken breast 1/4 cup of your favorite goat cheese 1/4 cup of diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on dicing) 1/4 cup -L
chicken breast 1/4
cup of your favorite goat cheese 1/4
cup of
diced grapes (I use red but any will work — you could even use baby champagne grapes and save a step on
dicing) 1/4
cup -LSB-...]
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless
chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2
cup liquid 1/4
cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1
cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over mediu
chicken broth 2 cans (4.5 ounce)
diced green chiles 1/2
cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
1/3
cup fat - free mayonnaise 1/3
cup fat - free plain yogurt 1 teaspoon lemon juice 3
cups chopped cooked
chicken breast 1 medium red apple,
diced 1
cup red grapes, halved 1/2
cup sliced celery 1/2
cup toasted pecans, chopped 1/4 teaspoon salt 1/4 teaspoon pepper
1 Tablespoon Olive Oil 1 Pound Boneless, Skinless
Chicken Thighs Cut Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless
Chicken Breasts Cut Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled &
Diced 1 Sweet Red Bell Pepper, Seeded &
Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3
Cup Spicy Wing Sauce (Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2
Cup Fat Free Greek Yogurt 1/2
Cup Light Olive Oil Mayonnaise 1/3
Cup Blue Cheese Crumbles Salt & Pepper
2 boneless, skinless
chicken breasts Salt and pepper 1/2
cup honey 1/4
cup soy sauce 1/4
cup diced onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1 tsp fresh ginger, grated (1/4 -1 / 2 tsp dry) 1/4 tsp red pepper flakes 2 tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
2 pounds boneless, skinless
chicken breasts 1 can
diced tomatoes (14.5 oz) 1 can tomato sauce (14.5 oz) 1 onion thinly sliced 4 - 6 garlic cloves, whole 1/2
cup balsamic vinegar 12 pitted kalamata olives palmful Italian herb mix (thyme, basil, rosemary, oregano) 1 package whole wheat spaghetti
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless
chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic,
diced 6 - ounces mushrooms, cut into quarters 1/2
cup chicken stock 1/2
cup apple juice 1 14.5 - ounce can
diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2
cup heavy cream * Parmesan cheese
Ingredients 2 - 3 Idaho baking potatoes (depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion,
diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or
chicken broth small handful fresh basil 1/2
cup Parmesan cheese, divided Juice of half a lemon salt and pepper to taste 1
chicken breast, cooked and shredded
virgin coconut oil or extra virgin olive oil 1 yellow onion,
diced 1 inch piece ginger, grated 2 garlic cloves, minced 2
cups cubed butternut squash 1/2 head cauliflower, cut in florets 6
cups chicken broth 1 lb
chicken breast,
diced 1/2 bunch kale, torn into small pieces salt and pepper
Ingredients: 1 tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut into crescents 1/2 tbsp turmeric 1/2 tbsp cumin 1 tbsp coriander 1/2 tsp onion powder 1 small butternut squash, peeled and
diced small 2 stalks celery, chopped 4 green onions, chopped 2
cups kale, torn and roughly chopped 1
cup water 1 tsp salt 2
chicken breasts, cooked and cut into pieces 1 can full fat coconut milk
12 oz can of Whole Tomatillos17 oz can
Diced Green Chiles1 Medium onion, quartered2 - 3 Garlic cloves, peeled2
cups sour creamSalt and pepper to taste12 Corn Tortillas1 / 2
cup Corn oil2 lbs Shredded
Chicken or Boneless chicken breasts, cooked and cubed4 cups Swiss, Jack Cheese or Oaxaca cheese, grated1 bunch Green onions,
Chicken or Boneless
chicken breasts, cooked and cubed4 cups Swiss, Jack Cheese or Oaxaca cheese, grated1 bunch Green onions,
chicken breasts, cooked and cubed4
cups Swiss, Jack Cheese or Oaxaca cheese, grated1 bunch Green onions, chopped
A
cup of
diced chicken breast will give you a massive 43g of protein and just 5g of fat.
ingredients RICE JOLLOF WITH
CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
CHICKEN: 2 tablespoons olive oil 1
chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken (broken down into 8 pieces,
breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1
cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2
cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to
chicken stock 2
cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4
cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled,
diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1
cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
6 ounces organic mozzarella cheese * 1
cup fresh sliced spinach 2 tablespoons organic feta cheese 1 can (2.25 ounces) sliced black olives 1/3
diced onion 1/2
cup quartered artichoke hearts 1 large mushroom (sliced) 1 cooked
chicken breast (Optional, non keto - friendly ingredient: 5 sliced sun - dried tomatoes)
ingredients CREAMED SPINACH: 2 tablespoons olive oil 1/2 onion (peeled, finely
diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3
cup coconut cream 1/2
cup panko bread crumbs 1/3
cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY
BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to
BREAST: 1 turkey
breast half (boneless, skin - on, butterflied) 1/4 cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to
breast half (boneless, skin - on, butterflied) 1/4
cup olive oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4
cups chicken stock Kosher salt and freshly ground pepper (to taste)
ingredients QUICK ASIAN SOBA NOODLES 1 (8 - ounce) package soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2
cups chicken breast (boneless, skinless,
diced) 2
cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to taste)
1 Tablespoon vegetable oil 2 medium onions, cut into medium
dice 1 whole
chicken (about 4 pounds),
breast removed and split; remaining
chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2
cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3
cup dry stars pasta) Ground black pepper 1/4
cup mined fresh parsley leaves
Easy One - Pot Buffalo
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
Chicken Pasta Ingredients 1/4
cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion,
diced 1 celery stalked,
diced and divided 2
cups water 2
cups reduced sodium
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2
cup Buffalo hot sauce * 1/2
cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving
boneless, skinless
chicken thighs or
breast * Kosher salt and freshly ground black pepper 3 carrots, peeled and small
diced 2 celery stalks, small
diced 3 cloves garlic, minced 1 yellow onion, small
diced 1/2 teaspoon Italian seasoning 5
cups chicken broth 3/4
cup dry orzo pasta 1 rosemary sprig 1 lemon, juiced 2 Tablespoons chopped fresh parsley
peaches, peeled and
diced 1
cup cherry tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground
chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)
2
chicken breasts 4 sweet dumpling, carnival or acorn squash 1 medium butternut squash 11 red bell peppers 2 lemons 2 limes 1 sprig rosemary 1 bunch basil 1 bunch fresh parsley 1 bunch cilantro 1 large shallot,
diced 3 heads romaine lettuce 4 - 5 scallions 1/2
cup blue cheese crumbles 1 small jar tahini 1
cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
Ingredients • 1 pounds ground
chicken breast (turkey would work too, no one will know) • 2 tablespoons finely grated carrots • 1 tablespoon finely grated celery • 2 tablespoons red onion, finely
diced • 1/8 to 1/4
cup buffalo hot sauce (depending on how hot you like it), plus a little on the side to baste with • 1/2 teaspoon garlic powder • salt and pepper to taste • 3 or 4 whole wheat buns • Serve with carrot - celery slaw and yogurt - blue cheese sauce (recipe to follow) Directions 1.
Ingredients 1
cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can
diced tomatoes, with juices 1 4 oz can
diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1
cup frozen corn 2
cups reduced sodium
chicken stock 2 medium boneless skinless
chicken breasts 1 - 2 chipotle peppers in adobo sauce,
diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)