8 chicken thighs skinned 2 large onions, coarsely chopped 3 garlic cloves, split and chopped 3/4 tsp ground ginger 3/4 tsp ground coriander 3/4 tsp ground cinnamon Big pinch of saffron threads 2 1/2
cups of chicken broth Salt 3 tbsp.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium
chicken or vegetable
broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
* I like to put my
chicken in the crock pot with about 1
cup of water or homemade
chicken broth and a little
salt and pepper.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher
salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4
cups low sodium
chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1
Cup Celery, chopped 1/4
Cup Flour 1 teaspoon
salt 1/4 teaspoon turmeric a pinch
of cayenne pepper 6 Cups
Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1
Cup diced or leftover ham 1
Cup heavy cream (I have used 1/2 and 1/2 with good results) 1
Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Stir in 2
cups water, the
chicken broth, oregano, bay leaf, 1/2 teaspoon
salt and 1/2
cup to 3/4
cup of the chile sauce (depending on your taste).
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3
of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l
chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs
of fresh thyme 2 onions 5 cloves
of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil
Salt & pepper
In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the
chicken stir, at this time you can add, mushroom,
salt, pepper, the chipotle peppers, milk, a
cup of the
broth, heavy cream and cilanro, let it simmer for about 10 minutes.
• 8 slices toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2
cups low sodium
chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp cumin, sea
salt and pepper to taste
1.5
cups of organic low - sodium vegetable or
chicken broth 1/2 teaspoon
of turmeric 1/4 teaspoon
of cumin 2 cloves
of garlic, minced
salt & pepper olive oil * toasted whole grain buns or bread for serving
2 tablespoons canola oil 2
cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher
salt, to taste 5
cups reduced sodium
chicken broth 2
cups water 4 oz soba noodles 2
cups shredded
chicken 12 oz baby bok choy, ends trimmed juice
of 1 small lime 1 tablespoons low sodium soy sauce
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea
salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable
broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme)
Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
I added 4
cups of chicken broth (either homemade or organic, free range from a box), sea
salt, pepper, and about a 1 1/2 to 2 inch piece
of fresh ginger (peeled and chopped) to the Vitamix with the cashews and coconut cream.
Ingredients: About a lb, give or take,
of salmon or any other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3
cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) /
Salt & pepper to taste.
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5
cups low - sodium vegetable
broth or
chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2
cup cilantro, chopped 2
cups crispy corn tortilla strips TT kosher
salt TT pepper, freshly ground
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2
cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2
cups chicken broth 1/2
cup small pasta (I used Gemelli)
salt, to taste 2
cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
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
In a separate bowl, combine cream
of chicken soup, reserved spinach
broth, milk, green chilies, sour cream, 1 teaspoon
salt, and 1 1/2
cups of the shredded Monterey Jack cheese.
for the polenta: 6
cups of stock (vegetable or
chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil
salt * may not be necessary if your
broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil
salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or
chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon
salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4
chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons
of tomato paste - 1 1/2
cups arborio rice - 4 1/2
cups vegetable or
chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron -
salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
2 tbsp vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher
salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4
cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2
cups cooked jasmine or basmati rice
* 2
cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut into two pieces * 1
cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3
cups vegetable or
chicken broth or stock * 1 teaspoon
salt
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher
salt, more to taste 1/4 Teaspoon ground black pepper Pinch
of chili powder or cayenne pepper, more to taste 1 Quart
chicken or vegetable
broth 1
Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
Kids love it too ☺ Ingredients: 3 large red bell peppers 2 medium onions 1 - 3 cloves
of garlic 10 ripe tomatoes Olive oil
Salt and pepper Smoked salt Vegetable or chicken broth to cover, about 5 dl (2 cups) A large handful fresh basil Directions: Was
Salt and pepper Smoked
salt Vegetable or chicken broth to cover, about 5 dl (2 cups) A large handful fresh basil Directions: Was
salt Vegetable or
chicken broth to cover, about 5 dl (2
cups) A large handful fresh basil Directions: Wash...
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds
of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander
salt & pepper to taste 3 tablespoons tomato paste 1 1/2
cups chicken or vegetable
broth or water
2 tablespoons extra-virgin olive oil 1
cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2
cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2
cups vegetable
broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
broth (I recommend Imagine No -
Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher
salt 1
cup heavy whipping cream 4 - 5 sage leaves roughly chopped 1/4
cup (1/2 stick) butter 1
cup of diced onion 7
cups low -
salt organic
chicken broth, or homemade
chicken stock is the best!
1 onion, diced 1/2
cup butter 1/3
cup flour 3
cups milk 1
cup half - and - half 3
cups chicken broth 3 bunches
of broccoli cut into florets 3
cups grated cheese (I used white cheddar)
Salt and pepper
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
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4
cups vegetable stock (recommend Imagine No -
Chicken broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon
salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
2 Tablespoons olive oil 1
cup finely chopped onion 1/2
cup finely chopped carrot 1/2
cup finely chopped carrot 2 teaspoons kosher
salt 1 pound lentils, picked and rinsed 1
cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts
chicken or vegetable
broth (I used boxed
chicken and beef
broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains
of paradise (I used ground black pepper)
To the blender with the spinach, add 2
cups (142 g)
of broccoli, the Quinoa - Lentil Blend,
chicken broth, almond meal, garlic, Worcestershire sauce, onion powder, and sea
salt.
Ingredients 3 large leeks2 Tbsp butter4
cups chicken broth (or vegetable
broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher
salt plus more to tastePinch
of dried marjoram1 or 2 sprigs
of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4
cup chopped fresh parsleySprinkle
of Tabasco sauce or other red chili sauceWhite or black pepper to taste
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound
chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea
salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2
of a fresh lemon extra sea
salt, as needed for seasoning
Red Chileatole with Mushrooms, Corn, Peppers, and
Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, t
Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4
cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, t
chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears
of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless
chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, t
chicken breast, cut crosswise into 1 / 2 - inch - thick slices
salt, to taste
Garlic Herb
Chicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3 cup of flour 1/2 tsp poultry seasoning 1/2 tsp garlic powder salt and pepper 2 boneless skinless chicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, t
Chicken Source: Amber's Delectable Delights This version is with my changes, Amber's original recipe can be found here Ingredients 1/3
cup of flour 1/2 tsp poultry seasoning 1/2 tsp garlic powder
salt and pepper 2 boneless skinless
chicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2 cups vegetable broth (or chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, t
chicken breasts 1 tablespoon olive oil 4 cloves garlic, minced 1 1/2
cups vegetable
broth (or
chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, t
chicken I used vegetable because that's all I had) 1.5 teaspoon parsley 1/2 tsp poultry seasoning 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4
cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4
cups chicken - style vegetable
broth 4
cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon
salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4
cup flat - leaf parsley, minced 2 teaspoons lemon juice
2 tablespoons olive oil 1/2
cup chicken broth 1/4
cup red wine Juice
of one lemon 1 teaspoon chopped garlic 1/4 teaspoon kosher
salt 1/2 teaspoon crushed rosemary 1/8 teaspoon black pepper
FOR THE
CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
CHICKEN MARINATE • 8
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper •
salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut milk • 1/4
cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne •
salt and black pepper to taste
can diced green chiles 2 + 1/2
cups chicken broth 1
cup + 1/2 corn kernels (from about 4 corn cobs) 3/4 teaspoon
of salt, divided 1/4 tsp ground pepper 1/8
cup all - purpose flour 2
cups low - fat milk 3 cooked
chicken breasts, boneless, skinless, shredded 3/4
cup shredded Cheddar cheese fresh cilantro leaves
1 whole
chicken, about 4 pounds 1 large onion, roughly diced 3 cloves fresh garlic, crushed (or pressed) 3 stalks
of celery, chopped 3 large carrots chopped 1 can sweet corn 1 can green beans 2 sprigs fresh rosemary 1 tablespoon fresh thyme 2 bay leaves water
salt and pepper
chicken stock /
broth 1 stick
of unsalted butter about 1/4
cup of flour 1
cup fresh grated Parmesan cheese (not that dust from the green can) 1 1/2
cups of bow - tie pasta or cheese tortellini (uncooked) About a
cup of heavy cream Canola oil
• 3 tablespoons canola or olive oil, divided •
Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4
cups low sodium
chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head
of cabbage, cored and shredded • 1 1/2
cups frozen, shelled lima beans • 2
cups frozen French cut string beans • Chopped parsley for garnish
for the turmeric spiced carrots: 2 cloves
of garlic 1 teaspoon
of turmeric 1 teaspoon
of cumin 1/2 teaspoon
of cinnamon 1/2 teaspoon
of kosher
salt a pinch
of cayenne 1/4
cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5
cups of water (or a
chicken or vegetable
broth) * If you're using water, you will likely need additional
salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
Skinny
Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless
chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken breasts, grilled and cut into chunks (about 2
cups) 2
cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1
cup fat - free, low sodium
chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken broth > 1/4
cup plain FAGE Total 0 % greek yogurt 1/4
cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4
cup freshly grated Parmesan cheese Directions In a pot
of boiling,
salted water, cook the pasta according to package directions.
FOR THE SAUCE 1/3
cup sugar 1/3
cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon
salt 2 to 4 tablespoons duck or
chicken stock or reduced - sodium
chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne
of fresh orange zest, removed with a vegetable peeler
2 lbs
chicken breasts or thighs, trimmed
Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2
cups celery, chopped 1 1/2
cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1
cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your shape
of choice)
1/2 Teaspoon sea
salt 3 Tablespoons extra virgin olive oil, plus more for garnish 1/2
Cup chopped onion 1 Tablespoon chopped prosciutto 1 Tablespoon
of minced celery 1 Quart
of chicken broth 1 Teaspoon dried marjoram 2 Pinches freshly grated nutmeg
Skillet Turkey Stroganoff adapted from A Taste
of Home Cooking 1 1/2 pounds ground turkey
Salt and pepper 4 tablespoons vegetable oil 10 ounces white mushrooms, sliced thin 1 onion, chopped fine 2 tablespoons flour 1 1/2
cups chicken broth 1 1/2
cups beef
broth 1/3
cup brandy 1/3 pound Dreamfield Spaghetti 2/3
cup light sour cream 2 teaspoons freshly squeezed lemon juice Brown the ground beef in a skillet with 2 tablespoons oil.