Egg, Avocado, Cucmber, Tomato Side Dish

• Egg White
• Avocado
• Cucumber
• Tomato
• Salt & Pepper

Tilapia with Mango salsa

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets

• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
3. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
4. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
6. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Crockpot Beef & Broccoli

• 1 pound boneless beef chuck roast, sliced into thin strips
• 1 cup beef consommé
• ½ cup soy sauce
• ⅓ cup brown sugar or honey
•  1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 Tbs cornstarch
• 1/8 c. cooled sauce from the crock pot after being cooked
• 1 carrot, sliced very thin into coins
• 1 onion diced, large pieces
• Fresh broccoli florets (as many as desired)
• Hot cooked rice (Jasmine, brown rice, or riced cauliflower), etc

Cut the meat across the grain into thin strips and then dump it into the crockpot.

In a small bowl combine the beef consume, soy sauce, brown sugar (or) honey, oil, and garlic. mixing well.

Cook on low for 5-6 hours.

Carefully scoop out about 1/8th cup of the sauce from the pot and put in a small dish to cool.

Combine the cooled sauce and the cornstarch, mixing well, then pour it back into the crockpot, stirring to combine. Cornstarch will only thicken Once, so be sure that you've used cooled sauce to mix it with, or it won't thicken your sauce.

Turn the Crockpot to High, add the broccoli, carrots and onions, stirring to combine. Cover and cook an additional 45-60 minutes without opening the cover. The sauce must come to a boil to thicken.

Serve over hot cooked rice

The carrots and onions are entirely optional, but add a bit more flavor and color to the dish.

Honey-Brushed Chicken

Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1⁄2 teaspoon ground red pepper
• 8 boneless skinless chicken thighs
• cooking spray
• 6 tablespoons honey
• 2 teaspoons cider vinegar

Directions

• Combine first 6 ingredients in a large bowl.
• Add chicken; toss to coat.
• Place chicken on a broiler pan coated with cooking spray.
• Broil chicken 5 minutes on each side.
• Combine honey and vinegar in a small bowl.
• Remove chicken from oven; brush 1/4 cup honey mixture on chicken.
• Broil 1 minute.
• Remove chicken from oven and turn over.
• Brush chicken with remaining honey mixture.
• Broil 1 additional minute or until chicken is done.

Mexican Soup

Soup:

• 6 cups chicken broth
• 1 cup water
• 1 1/4 lb chicken shredded
• 3 extra large chicken bouillion cubes
• 1 tbl spoon olive oil
• 2 teaspoon granulated garlic
• 2 teaspoons ground cumin
• salt and pepper
• 1/2 large white onion chopped
• Tomatoes chopped up

Additional from other receipes
   Lime juice
   chili powder

Rice:

• Chicken Broth
• 1 cup rice
• 1 teaspoon chilli powder

Garnish:

•  avocado
• fresh cilantro

Directions:

• Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
• Bring 2 cups chicken broth, Tomatoes, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
• Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Spicy Bacon Egg Salad

Ingredients

• 2 pieces nitrate-free turkey bacon, cooked and chopped (certified gluten-free if necessary)
• 1/3 cup thinly sliced green onions
• 2 tablespoons plain non-fat Greek yogurt (certified gluten-free if necessary)
• 1 tablespoon mayo (or use another tablespoon Greek yogurt)
• 2 teaspoons Sriracha (or other hot chile sauce)
• 1/4 teaspoon pepper
• 1/8 teaspoon sea salt
• 6 large hard-boiled eggs, peeled and chopped
• cabbage or lettuce wraps, for serving

Directions

Stir together first 8 ingredients in medium bowl.

Portion and serve on cabbage or lettuce wraps.

Chicken Rice Krispy

Ingredients

• 1/4 cup butter, melted
• 1 1/2 cups crispy rice cereal, coarsely crushed
• 2 tablespoons all-purpose flour

 

• 2 teaspoons salt-free seasoning blend
• 1 pound boneless, skinless chicken breast tenders

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
3. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Sweet Potato in crock pot

Ingredients:

4-5 Large sweet potatoes

optional toppings

Direction:
1. Scrub sweet potatoes and rinse ( do not dry off, this is all the moisture the potatoes will need in the crockpot)

2. Place rinsed potatoes into the crockpot. Cover and cook on on LOW for 6-7 hours or HIGH for 3.5-4 hours. Potatoes are done when a fork have easily be inserted into the potato

Chicken Noodle Casserole

Ingredients

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream

• salt to taste
• ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

Directions

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Broccoli Chicken Casserole

Ingredients

• 1 pound chopped fresh broccoli
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk

• 1/2 cup shredded Cheddar cheese
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Chicken Spaghetti

Ingredients

• 3 skinless, boneless chicken breasts
• 1 (8 ounce) package spaghetti
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1 pound processed cheese food (eg. Velveeta)
• salt and pepper to taste
• 1 pinch garlic powder

Directions

1. Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Jerk Chicken Pineapple Pasta

Ingredients

• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cubed
• 1 (8 ounce) can pineapple tidbits with juice
• 1/4 cup shredded coconut
• 2 tablespoons brown sugar
• 1 teaspoon jerk seasoning mix

• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• salt and ground black pepper to taste
• 4 ounces dry fettuccini noodles

Directions

1. Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

Italian Breaded Pork Chops

Ingredients

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese

• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

Directions

1. Preheat oven to 325 degrees F (160 degrees C).
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Pork Chops with Mustard and Onions

Ingredients

• 4 boneless pork loin chops, butterflied
• 1/2 cup prepared yellow mustard, or to taste

• 1 cup canned French fried onions

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
3. Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.

Jam-Glazed Chicken

Ingredients

• 1 chicken (or 2 bone-in split chicken breasts)
• 1 tsp. Sea Salt
• ½ tsp. Freshly ground pepper
• 1 lemon
• ¾ c. peach jam
• 4 clove garlic

Directions

1. Preheat oven to 400 degrees F. Place chicken pieces in a 10-inch, oven-safe skillet or an 8" by 10" baking dish. Season with salt and pepper and squeeze lemon juice over chicken. Stir jam and garlic together and spread over chicken.
2. Bake uncovered, until juices run clear and meat reaches 165 degrees F, about 1 hour.

Chicken fajitas

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 tsp. ground cumin
• 1 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. canola oil
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1 c. sliced mushrooms
• 3 garlic cloves, chopped
• 1 tbsp. chopped chipotles in adobo
• 1 1/2 tbsp. fresh lime juice
• 8 warm flour tortillas
• Grated Cheddar cheese, for serving
• Cilantro, for serving
• Lime wedges, for serving

Directions

1. Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet.
2. Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.
3. Serve chicken and vegetables with tortillas and toppings.

Chicken baked with tomatoes and cheese

Ingredients

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, chiffonade

Instructions

• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, to taste.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
• Serve immediately, garnished with basil, if desired.

Notes

Chicken Floutas

Ingredients

• 1 rotisserie chicken
• 8 oz. Queso Fresco
• 1.67 c. salsa verde
• 4 c. safflower or canola oil
• 16 flour tortillas

Directions

1. Remove white and dark meat from chicken and shred, discarding bones and skin. In a large bowl, toss together chicken, 1 1/2 cups queso fresco, and salsa verde.
2. Fit a baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat oil (about 2 inches deep) over mediumhigh heat to 325 degrees F.
3. Meanwhile, preheat oven to 200 degrees F. Place a tortilla on a clean surface and spoon about 1/2 cup chicken mixture in a line down the center. Roll tortilla up into a tight cylinder and insert a toothpick through the center to secure. Repeat with remaining tortillas and filling.
4. Working in batches, deep-fry flautas until golden brown, 4 to 5 minutes, turning halfway through. Using tongs or a slotted spoon, carefully remove from oil, tilting flautas to drain excess oil. Place on wire rack in prepared pan, remove toothpicks, and transfer to oven to keep warm. Serve hot with salsa verde and remaining queso fresco.

Taco

• Taco Shells
• Taco Seasoning
• Ground Meat
• Shredded Cheese
• Shredded Lettus

Chicken, Bacon, and Spinach Spaghetti

• 12 oz. spaghetti or angel hair
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 6 slices bacon
• 2 cloves garlic
• 2 c. diced tomatoes (canned or fresh)
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/3 c. grated Parmesan
• Basil, for garnish

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips.
3. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
4. Pour off half the bacon fat and to skillet add garlic, tomatoes, and spinach and season with salt and pepper. Add heavy cream, Parmesan, and 1/2 cup pasta water and let simmer, then add spaghetti or angel hair and toss until fully coated.
5. Add chicken and bacon and toss, then garnish with basil and serve.