Cajun Chicken Skillet

Ingredients:

• 6-12 oz chicken  (I used Costco's Nature Raised Farms Organic Grilled Chicken Breast Strips - This is so easy since they are already cooked and frozen. But you can use any chicken breast or thigh, cut in strips)
• 2 T Cooking Fat of Choice (butter, ghee, coconut oil, olive oil, ect)
• 1 onion, chopped
• 2-4 carrots, chopped
• 2 stalks of celery, chopped
• 2 large handfuls of cleaned and chopped kale
• 1 handful of green beans
• (Any leftover roasted veggies that you might have would be a delicious addition as well. I added roasted sweet potatoes from the previous day. Also....add bell peppers or summer squash or whatever veggies you have)
• 2 tsp Cajun Seasoning - use more or less depending on your taste preference....always taste it! (I used Frontier's Organic Cajun Seasoning...it was great)
• 1 avocado, sliced
• salt to taste

Directions:

• Warm 1 T cooking fat of choice in a skillet, add chicken, add 1 t Cajun Seasoning Blend and cook till chicken is done. (If you using already cooked chicken, just heat till warmed through)
• While chicken is cooking, warm 1 T fat in a second large skillet. Add onion, carrots and celery. Cook over medium heat till veggies are as soft as you desire.
• Add 1 t Cajun Seasoning Blend. Cook together for 2 minutes. 
• Add kale, greeb beans and any other pre-cooked leftover veggies that you want to use. Cook together till kale and green are cooked how you like. 
• Stir in chicken. Add salt to taste. 
• Serve topped with sliced avocado .

Garlic Ginger Roasted Vegetable Stir Fry

ingredients:

roasted veggies:

about 1 lb broccoli, washed, cut into bite sized pieces

about 1 lb brussel sprouts, washed, remove stem and halved

2 cloves garlic, crushed
1 T ginger, freshly grated
1/2 t salt
1 T coconut oil

Cabbage mixture:

1 T ginger, freshly grated

1 clove garlic, crushed

1 onion, chopped
1 t sesame oil
2 t Coconut Aminos or soy sauce

1 t fish sauce

1/2 t red pepper flakes

1/2 head of Napa cabbage, chopped

2 medium carrots, sliced

1/2 cup water

Chicken Marinade:
about 4 chicken thighs

1 T sesame oil

2 T rice vinegar
1 T Coconut Aminos
1 T sesame seeds
1 T ginger, freshly grated

Directions:

Roasted Veggies:

Preheat oven to 400 degrees. Mix melted coconut oil, prepared veggies, garlic, ginger and salt. Roast for 30-40 minutes. 

Cabbage Mixture:

In pot or dutch oven heat oil then add ginger, garlic, onion, red pepper flakes and cook for a few minutes. Add coconut aminos, fish sauce, cabbage, carrots and water. Cook on medium about 15-20 minutes till cabbage and carrots are soft. Add additional seasoning if needed.

Chicken: 
Mix marinade together and add chicken together in a bowl with a lid. Refrigerate at least one hour, up to 8 hours. Cook chicken in a skillet or cast iron skillet over medium-high heat till chicken is done.

Mix all three parts together and serve over rice, rice noodles or greens. Add your favorite hot sauce and more coconut aminos if desired. Stir in spinach or kale for additional greens. 

Whole Roasted Chicken - Mediterranean

ingredients:

1 medium yellow or red onion, quartered
1 lemon, quartered

3 cloves garlic, peeled

2 T melted butter 2 t paprika
1 t cumin 

1 t turmeric
2 t salt
1/2 t pepper
1/8 - 1/2 t cayenne (depending on spice preference)
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped

spice blend

roasting chicken

Directions:

Preheat oven to 500 degrees. 

Remove giblets from chicken. Stuff inside with onions, lemon, and garlic. Place chicken in a baking dish or roasting pan.  

Cover outside of chicken with melted butter. Mix spices together in a small bowl, then rub all over the outside of the chicken. Put any extra spice mix inside the chicken. 

Bake for about 30 minutes at 500, then turn oven down to 425 and bake an additional 60 minutes or until the juices run clear when you cut between the leg and thigh. Cover with foil and allow to sit for 20 minutes, then serve. 

Chicken & Pesto Rice

Chicken & Pesto Rice - 6 - 8 servings

Ingredients:
5 or 6 chicken thighs and/or drumsticks
salt and pepper
coconut oil (or olive oil)
1 yellow onion, chopped
1 red bell pepper, chopped
1/4 tsp red pepper flakes
1/4 tsp ground oregano
5 garlic cloves, minced or crushed
1/2 cup dry red wine
2 1/4 c. chicken or vegetable stock or water
3-4 fresh tomatoes, diced
1 cup pesto 
3 cups rice
fresh Italian parsley, minced  and Kalmata olives for garish

Directions:
1.  Preheat oven to 350 degrees. 
2.  Make your own pesto: I do not use exact measurements, but just dump and pour till the texture is right. Start with: (food process together: 3-4 cups fresh basil, 2 T olive oil, juice of one lemon, 1/4 cup tahini, 1/2 t salt) Add more olive oil or tahini if it is not runny enough, taste if you need more salt)
3.  Season chicken with salt and pepper. Use Dutch oven, warm 1 Tb coconut oil. Brown chicken (7-8 minutes). Transfer chicken to a plate and wipe the pan.
4.  In the same Dutch oven or pot on medium heat, warm 1 Tb coconut oil. Cook onion, red bell pepper, oregano  red pepper flakes for about 10 minutes. Add garlic, cooking wine and cook together for 1 minute. Add browned chicken, stock/water, tomatoes and pesto. Bring to a simmer and cook for 20 minutes, covered.
5.  Add rice, salt and pepper then bring to a simmer. Cover. Bake 30 minutes. Stirring halfway. (If you use brown rice it may take 40-50 minutes.) Let stand 10 minutes.
6.  Serve with parsley sprinkled on top. Garnish with Kalmata olives if desired. 

Easy Middle Eastern Chicken Thighs

Ingredients:
4-6 Chicken Thighs
1/2 red or yellow onion, thinly sliced
Middle Eastern Spice Blend
1 tablespoon olive oil or coconut oil
juice of 1 lime

Directions:
Pour spice blend into a bowl. Place chicken thighs in the bowl and mix till thighs are covered.
Pour 1 tablespoon olive oil into a skillet/sauce pan with a lid. Warm oil place onions and chicken thighs in to the pan. Top with lime juice. 
Allow chicken to cook on medium heat till completely cooked. 

*Or grill if the outdoor conditions allow. Or bake if you prefer it!

Serving Suggestions:
Over a bed of spinach with a fresh slaw salad.
Over a scoop of brown rice with steamed veggies or a fresh salad.
In a warm pita with Cacik (yogurt sauce) and sweet potato fries. 

Pad Thai

8 oz rice noodles
4 T unsalted tomato paste
4 T apple cider vinegar
3 T honey
2 T Thai fish sauce
1 T fresh lemon juice
1/8 tsp cayenne pepper
olive oil
1 egg whisked
2 cups chopped green cabbage
1 cup bean sprouts
2 green onions, juilienned
1 or 2 cooked chicken breasts
¼ cup minced cilantro
2 T crushed unsalted peanuts
Lime wedges and cilantro for serving

Cook noodles according to package instructions and set aside.

In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.

Heat a large cast-iron or nonstick pan or wok over medium –high heat for one minute. Mist with cooking spray.  Add egg and sauté until cooked, about two minutes. Remove egg and dice into small pieces.

In the same pan, mist with cooking spray, sauté cabbage, bean sprouts, onions and carrots over medium-high heat for two minutes. Add tofu and cool for another two minutes, Add cooked egg and cilantro sautéing for another two minutes. Then stir in tomato paste mixture, add cooked noodles. Stir to completely combined and heated through, three or four minutes more.

Remove from heat and toss with peanuts before serving. Garnish with lime and additional cilantro. 

Moroccan Chicken with Lemon and Olives

Serves 4 

ingredients

3 - 3  1/2 pounds chicken on bone

1 onion, chopped

2 garlic cloves, crushed or minced

2 t paprika

1 t ginger

1/2 t ground cumin

1/4 t ground turmeric

4 T fresh cilantro, chopped

1 t salt

1/2 t freshly ground black pepper

1/4 cup olive oil

4 T fresh flat-leaf (Italian) parsley, chopped

1 - 1 1/2 cups water

peel from preserved lemon, cut into narrow strips

1 cup green olives, pitted

juice of 1-2 lemons

directions

1.  In a large pan over medium heat, combine chicken, onion, garlic, paprika, ginger, cumin, turmeric, parsley, salt, pepper and oil. Warm, gradually stir ingredients in oil for a few minutes, then add water to cover the chicken. Bring to a boil, reduce heat and simmer uncovered, occasionally turning the chicken in the sauce till almost tender, 30-40 minutes.

2.  Add preserved lemon, olives and lemon juice and continue to cook until the chicken is very tender, about 15 minutes longer. Taste and adjust the seasonings. If sauce is too runny, remove chicken and reduce sauce over high heat.  

Mediterranean Chicken Salad

ingredients: specific amounts vary depending on how much salad you want to make
Romain lettuce
spinach
cucumber
tomato
carrots, cleaned and chopped
garbanzo beans, cooked 
Greek olives (if desired)
feta cheese (if desired)
1/2 chicken breast per serving
1/2 t. dried basil
1/2 t. dried oregano
1/4 t. freshly ground black pepper
dressing: equal parts olive oil and balsamic vinegar




directions:
1.  Cut chicken into small pieces. Cook over medium heat for 10-15 minutes till meat is cooked. Add seasonings to meat.
2.  Prepare salad vegetables.
3.  Serve salad with desired amounts of veggies, top each salad with chicken, olives, feta  and dressing

Mango and Chicken Salad

Gluten Free, Soy Free, Dairy Free, Egg Free


Ingredients:
Romain lettuce
Fresh spinach
various veggies of your choice (bell pepper, scallions, carrots, broccoli, ect)
1/4 bunch of cilantro, chopped
1 mango, diced
1-2 chicken breasts
oil and vinegar dressing (equal parts olive oil and balsamic vinegar)
avocado (optional)

Directions:
Prepare vegetable salad and top with: cilantro, mango, chicken, avocado and dressing

Mango Salsa and Chicken

Ingredients:
olive oil

2 cloves of garlic, crushed

1/2 cup sherry or dry white cooking wine

1 bunch of scallions, chopped

juice of one lemon

1 or 1/2 jalapeño (depending on your spice tolerance) 

1 mango, diced

1 cup of cherry tomatoes, diced

1/4 cup of fresh cilantro, chopped

2 cups fresh spinach

2 chicken breasts, chopped into pieces

salt and pepper

Directions:

1. Prepare quinoa or rice to serve with Mango Salsa Chicken. 

2. Saute garlic in olive oil. Add sherry, bring to a boil, then simmer for 5 minutes. Add chicken and cook on medium heat till chicken is done. About 10 minutes.

3. Add scallions, lemon juice, mango, jalapeño, tomatoes, cilantro, mix together. Add spinach, cook till spinach is barely wilted. 

4. Season to taste with salt and pepper.

5. Serve over pasta, rice, polenta, or quinoa. 

Chicken with Saffron Rice

Chicken with Saffron Rice Recipe - 6 - 8 servings

Ingredients:
3 1/2 pounds of chicken thighs and drumsticks
salt and pepper
Olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1/4 tsp crumbled saffron
1/4 tsp red pepper flakes
5 garlic cloves, minced or crushed
1/2 cup dry sherry (Charles Shaw (AKA Trader Joe's 3 Buck Chuck) Sauvignon Blanc worked well) or Apple Cider Vinegar
2 1/4 c. chicken or vegetable stock
14 oz. can diced tomatoes (do not drain)
1/2 cup green olives, pitted and halved
3 cups rice
fresh Italian parsley, minced for garish
optional: a bunch of fresh chopped kale

Directions:
1.  Preheat oven to 350 degrees. Season chicken with salt and pepper. Use Dutch oven, warm 1 Tb olive oil. Brown chicken (7-8 minutes). Transfer chicken to a plate and wipe the pan.
2.  In the same Dutch oven or pot on medium heat, warm 1 Tb olive oil. Cook onion, red bell pepper, saffron, red pepper flakes for about 10 minutes. Add garlic, sherry and cook together for 1 minute. Add browned chicken, stock, tomatoes and juices from the can. Bring to a simmer and cook for 20 minutes, covered.
3.  Add rice, olives, salt and pepper then bring to a simmer. Cover. Bake 30 minutes. Stirring halfway. (If you use brown rice it may take longer.)  Stir in roughly chopped kale (or even spinach) Let stand 10 minutes.
4.  Serve with parsley sprinkled on top.