2-3 Chicken breast
3 15oz cans great northern beans
1 medium onion Chopped
3 garlic cloves minced
2- 4oz cans green chillies (hot or mild)
3 tbsp cumin
2 tsp oregano
1/2 tsp cayenne pepper
1 tbsp white pepper
2 tbsp chili powder
salt and pepper to taste
1 lb shredded cheese. (Monterey jack or mozzarella)
1/2 cup sour cream
4 cups chicken stock
In a crock pot or in a big pot. Add copped onions and garlic to bottom of pan or crockpot.
Take chicken breast and salt and pepper both sides. Place into crock pot or pot and add 1 cup chicken stock. Place lid on and cook 2-3 hours on high or until chicken is cooked through. Then remove lid and shred or dice chicken up to you. Then add in beans, 3 cups stock, green chilis, and seasoning. Place lid back on and let heat a half hour to hour. Last add in 1/2 cup sour cream and 1 cup shredded cheese. Serve after addding this.
For toppings you can add, green onions, cilantro and sour cream.
For stove top version: You can dice uncooked chicken into bit size squares (this makes it quick to cook the chicken)
Then in stock pot drizzle pan with olive oil. Then add chopped onions and garlic. Saute until they become soft and fragrant. Then add in chicken pieces and cook for 4-5 minutes until chicken is cooked through. Add in chicken stock 4 cups, beans, green chilies, and seasoning. Bring to a boil and let boil for 10-15 minutes so flavors meld together. Add in sour cream and cheese right before serving and stir.
Add toppings of choice and serve with crusty dipping bread. ENJOY!
(Freeze half the meatballs and sauce and reheat for a later date)
Place everything into a large bowl and mix well. Very well so that everything is one color.
Line a baking sheet with foil and turn oven to broil setting.
Roll meat into 2 inch balls and place onto pan.
Brown in oven for 3-4 minutes on each side until they are firm and dont fall apart when rolled.
1 16oz can chick peas (if making own hummus)
1 container pre-made hummus
1 24oz greek yogurt
fresh dill (bunch)
1 pack cherry tomatoes
1 jar kalmata olives
1 English cucumber
2 cups orzo pasta (uncooked)
1 head Romain lettuce
1 pack pita bread wheat
(I tbsp oregano, 1 tsp garlic salt, pepper, 1 tsp dried dill)
Chop Romain lettuce and place in bowl.
Slice red onion in half and then into thin slices.
Slice cherry tomatoes in half.
Chop cucumber in half lengthwise and then chop into slices.
Place Romain in bowl then top with all veggies, feta cheese and olives.
Cut pita bread into small bit size triangle pieces.
2 cups greek yogurt
1 lemon squeezed
4 tbsp fresh dill chopped
1 tbsp garlic salt
(2 tsp fresh minced garlic, optional this can be potent)
Serve beef, salad, pita bread, hummus and greek yogurt. Dip pita bread and enjoy salad with an italian dressing.
In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!
1 medium whiter yellow onion chopped
3 garlic cloves minced
2 green onions chopped
1 bell pepper diced
2 cups butter nut squash diced into 1/2 inch cubes
1 -15oz can black beans drained and rinsed
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 sprigs fresh thyme
1 cup coconut milk
1 cup chicken or vegetable stock
1 kup chopped kale
1/2 tsp cayenne pepper
1 pinch allspice (if you don’t have that okay, but it adds just a little extra warmth to soup)
1 cup brown rice cooked
1 avocado for topping (if you would like)
In dutch oven drizzle with olive oil and heat. Add in chopped onions and bell peppers and cook until tender. Then add in garlic and green onions and cook another minutes to soften garlic. Add in the squash, black beans, seasonings, coconut milk, stock, allspice and cayenne pepper. Stir and bring to a boil. Reduce heat and simmer for 20 minutes stirring occasionally so it doesn’t burn. Then stir in the kale and simmer another 5-7 minutes until kale is wilted. Serve over brown rice and slice avocado over top for extra creaminess! Enjoy
2 chicken breast diced into 1 inch cubes
1 small yellow onion diced
1 cup uncooked rice
1- 14.5 can diced tomatoes, drained
1- 15oz can of black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 1/2 cups chicken broth
2 cups shredded cheese
salt and pepper
2 diced roma tomatoes
diced green onions
Dice chicken into 1 inch cubes. In a saute pan began to saute diced onions. Then add chicken and began to brown drizzle a little olive oil on bottom of pan and add a little salt and pepper. You don’t need to cook clear through but began to brown about 4-6 minutes.
Then push to side of pan and add in uncooked rice. Brown for 2 minute. Don’t SKIP this step. This takes out some of the starch content so you dont end up with mooshy rice.
Add in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil. Then cover and simmer on low heat for about 20 minutes or until rice is tender.
Add salt and pepper to taste.
Chop veggies for topping options and serve with sour cream and salsa.
4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through.
For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese.
When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.