Home Made Tortilla Strips

Ingredients

1 taco sized tortilla (usually 6"-8")
1 favorite seasoning - I used Mrs. Dash Chipotle seasoning,
                                     you could use their chili lime seasoning or your favorite seasoning.

Pam or Olive oil in a Mister

Directions

1. Cut Tortilla into strips with knife or pizza cutter
2. Spray with oil lightly and sprinkle with seasoning.
3. put on foil lined cookie sheet
4. cook on 350 for 5-7 minutes (until golden brown)

White Chicken Chili

Ingredients

1 lb Boneless, skinless chicken breast, cubed
1 Medium onion, chopped
1 tbsp Olive Oil
2 Garlic Cloves
16 oz Chicken Broth or stock (low sodium)
1 4 oz can Green Chilis
2 tsp Ground Cumin
2 cans great northern white beans

Directions

1. In a large pot saute onion and garlic with olive oil.

2. Add chicken and cook through

3. Add Broth, Chilis, Beans and Spices and simmer for 15-20 min stirring occasional

Top with my Home Made Tortilla Strips!

Garnish -- with shredded Monterey Jack Cheese and Cubed Avocados!

Orange Chicken - Slow Cooker

Ingredients

4 Chicken Breasts - Cubed
1 Cup Freshly squeezed orange juice (3-4 Med oranges)
2 Tsp. Orange Zest
1/4 Cup Coconut Aminos (or low sodium soy sauce)
2 Cloves of garlic, minced
1 Tbsp Cornstarch (or flour)

Directions

In SLOW COOKER

1. Put chicken cubes into slow cooker.
2. In bow mix together Orange juice, Orange zest, Coconut Aminos,  and Garlic.
3. Pour Mixture over chicken in slow cooker and set on low for 5-6 hours.
4. Take 1/4 cup of juice from slow cooker and stir in cornstarch then reincorporate that back in the slow cooker.
5. Stir and let cook for 30 more minutes

30 minutes before serving

Garnish - chopped green onions

****I usually serve with my Non-Friend Rice.

Non-Fried Rice

Ingredients

1 Cup Carrot, diced
1 Cup Celery, diced
1/2 Cup Peas - Frozen
2 Cloves garlic, minced
4 Eggs (whisked in bowl set aside to scramble in)
1 Cup Brown rice (already cooked, leftover)
4 Tbsp Coconut Aminos (or low sodium soy sauce)
1 Tsp Olive Oil

Directions

1. In large saucepan drizzle a 1 tbsp Olive Oil
2. Once oil is heated add Garlic, Carrots, Celery and Saute until tender
3. Once tender move to one side of pan and pour in whisked egg and scramble.
4. Combine vegetables and scrambled egg together
5. Add rice and continue to saute
6. Add Coconut Aminos & Frozen Peas
7. Saute a few more minutes until peas are warmed through.

Garnish - Chopped Green Onions

Beef Broccoli - Slow Cooker

Ingredients

4 lbs beef (cubed, flank steak is perfect and low in fat)
16 oz Beef broth or stock
1/2 Cup Soy Sauce (Low Sodium)
1/3 Cup Brown Sugar
1 tbsp Minced Garlic
1 tbsp Sesame Oil
2 tbsp Cornstartch
2 cups fresh broccoli (or 1 bag frozen)/Cut into florets

Directions

In Slow Cooker

1. put sliced beef in the bottom of slow cooker.
2. In bow mix together Broth, Soy Sauce, Brown Sugar, Garlic & Sesame Oil. 
3. Pour Mixture over beef in slow cooker and set on low for 5-6 hours.

 30 minutes before serving

1. Take 1/4 cup of juice from slow cooker pot and stir in cornstarch then reincorporate that back in the slow cooker.
2. Throw in Broccoli Florets into slow cooker.
3. Stir and let cook for 30 more minutes

** I like to serve with brown rice! 

Herb Baked Tofu

 This was adapted from a Wegmans recipe.

Ingredients

1 box firm tofu frozen and then thawed (this firms up the texture)
1 1/2 Tbsp Extra-Virgin Olive Oil
1/2 tsp dill weed
1/4 tsp freshly ground black pepper
1 tsp sesame oil
2 Tbsp  Reduced-Sodium Soy Sauce
2 cloves of fresh garlic chopped

Directions

Preheat oven to 350 degrees.

1. Toss tofu, olive oil, dill, black pepper, sesame oil, and soy sauce in mixing bowl. Arrange tofu mixture in single layer on foiled baking sheet.
    
2. Bake 7-10 min until tofu is lightly browned

** Note Tofu pieces may balloon up a little in over but will fall and settle after cooling.

Home Made Chicken Noodle Soup (Stove Top & Crock Pot)

Ingredients

64 oz Chicken Stock

1 tbsp Olive Oil

4 Chicken Breasts (Skinless/Boneless) Cubed

2 Cups Celery, Sliced

2Cups Carrots, Sliced

8oz Bag of ¼” Wide, No YOLKS broad egg noodles

Directions

Stove Top

Pour olive oil in large soup pot on med heat

Add: Chicken Breasts Cook/Brown the Chicken and then remove from pot.

Add: Chicken Stock to deglaze the pot

Add: Celery & Carrots bring to a simmer, let simmer 15-20 minutes until veggies are tender.

While Veggies Simmer cube up the cooked chicken breast and add it back to the pot.

Add: Egg Noodles, simmer until egg noodles are tender.

Slow Cooker

Add: Chicken stock, Celery, Carrots and chicken breasts to slow cooker and cook on high 5-6 

20 minutes before serving
Add: Egg Noodles - As soon as egg noddles are tender you are all set!