Chicken Salad

This is a great recipe if you are looking for a light, health meal! Also, it is great for picnics and summer parties!

Here are some ingredients you can use:
Canned chicken or Grilled Chicken
Grapes
Raddishes
Green onions
Cucumber
Red pepper
Green pepper
Carrots
Poppy seed salad dressing
Rice or Quinoa (optional)
I love to eat this salad with GF tortilla chips! I typically do not include rice or quinoa with this salad but I did in this picture. I usually just eyeball the proportions of the ingredients depending on how many people I am making this salad for.
I always start with the vegetables and grapes (if you decide to include grapes) and then I add the chicken. After the chicken is in, then you add as much or as little salad dressing as you like! If you are planning on taking your chicken salad somewhere, then I would wait until you are at the event to add your salad dressing… it can get soggy if you drench it in dressing and leave it in the car or the fridge for a while. You could avoid the sogginess all together and just eat it without the salad dressing. (The salad dressing is very yummy though so I would recommend using it).
And then you’re all done!

We found this recipe from “itsrainingveggies” account on Instagram. This is the direct link to Bethany’s blog if you are looking for more fun recipes! https://bethanykerr96.wixsite.com/blog

Honey Garlic Lime Shrimp

This shrimp was so yummy I wanted to marry it!

Here’s what you need to make it:
Shrimp
1 tablespoon of olive oil
3 tablespoons of honey
1/4 teaspoon of salt
4 dashes of cayenne pepper
1 teaspoon of garlic powder (you could also use freshly minced garlic)
3 drops of lime essential oil (you could also use 1 1/2 tablespoons of lime juice)
I cut off the tails of the shrimp and put them in the frying pan. I mixed all the other ingredients together in a small bowl. Then, I put the sauce on top of the shrimp and cooked it on medium heat!

We found this recipe from “itsrainingveggies” account on Instagram. This is the direct link to Bethany’s blog if you are looking for more fun recipes! https://bethanykerr96.wixsite.com/blog

Lentil & Quinoa Chili

Lentil & Quinoa Chili

1 Medium Onion
1 large bell pepper
10 cups of organic chicken broth
5 cloves of garlic, finely chopped
4 tsp of chili powder
1 tsp of cumin
1/8 tsp cinnamon
2 cups of Lentil beans
1/2 c of rinsed quinoa
2 (15 oz) of organic diced tomatoes
Salt to taste
1/4-1/2 chopped cilantro
Avocado for topping if desired
Meat or other beans if desired

I chopped and added all ingredients put it in the crock pot and let it cook for about 5 hours on high.
I combined two recipes and this is as close as I got to recreating it. You may need to add additional water if it gets too think. Add cilantro in the end then top with avocado. Enjoy!

Chicken Fried Rice

Ingredients:

3 cups rice, prepared

1/2 pound boneless, skinless chicken breasts, cooked

1 cup peas and carrots, frozen

1 white onion, chopped

2 cloves garlic, minced

2 eggs

3 Tbsp. sesame oil

1/4 cup soy sauce

Directions:

1.  Prepare rice according to package instructions to yield 3 cups cooked rice.

2.  Heat sesame oil in a large skillet on medium heat.

3.  Add onion, garlic, peas, and carrots.  Stir fry until tender.

4.  Crack eggs into pan and scramble, mixing throughout vegetables.

5.  Add rice, chicken, and soy sauce to pan.  Stir in soy sauce and remove from heat.

 

Crockpot Beef and Broccoli

Ingredients:

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consomme

1/2 cup soy sauce

1/3 cup coconut sugar or honey

1 Tbsp. sesame oil

3 garlic cloves, minced

2 Tbsp. cornstarch

2 Tbsp. cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)

Hot cooked rice (brown rice or riced cauliflower)

Directions:

1.  Place beef in crock pot.

2.  In a small bowl combine consomme, soy sauce, brown sugar/honey, oil, and garlic.  Pour over beef.  Cook on low for 6-8 hours.

3.  In a cup, stir cornstarch and sauce from the crock pot until smooth.  Add to crock pot.  Stir well to combine.  (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture.  Boil until your desired consistency is reached.)

4.  Add broccoli to the crock pot.  Stir to combine.

5.  Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6.  Serve over hot cooked rice.

Chicken Tortilla Crockpot Soup

Ingredients:

1 pound shredded, cooked chicken

1 (15 oz.) can whole peeled tomatoes, mashed

1 (1o oz.) can enchilada sauce

1 medium onion, chopped

1 (4 oz.) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 oz.) can chicken broth

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1/4 tsp. black pepper

1 bay leaf

1 (10 oz.) package frozen corn

1 Tbsp. chopped cilantro

7 corn tortillas

Vegetable oil

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.  Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.  Stir in corn and cilantro.  Cover and cook on low setting for 6 to 8 hours or on high setting 3 to 4 hours.

Preheat oven to 400 degrees.

Lightly brush both sides of tortillas with oil.  Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes.

To serve, sprinkle tortilla strips over soup.

Cheesy Chicken and Rice

3 Tbsp. extra virgin olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 Tbsp. fresh minced garlic

2 cups shredded, cooked chicken breast

2 cups steamed white rice

16 oz. prepared wild rice (I get mine at Trader Joes, LOVE it)

1 tsp. kosher salt

1/2 tsp. black pepper

1/4 tsp garlic salt

Cheese Sauce:

4 Tbsp. butter

1/4 cup all purpose flour

1/4 tsp. kosher salt

1/4 tsp. black pepper

2 cups chicken broth

2 cups shredded cheddar cheese

Top with 1-1/2 cups shredded cheddar cheese

1.  Preheat oven to 350 degrees Fahrenheit.  Heat oil in a medium dutch oven or pot over medium heat.  Saute onion, celery, and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter in a medium saucepan over medium high heat.  Whisk in flour, salt, and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish.  Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

Quick and Easy Quinoa Pilaf

Quick and Easy Quinoa Pilaf

½  T olive oil

1 onion peeled and diced

4-5 mushrooms sliced thin

1-2 celery stalks

1 T fresh sage minced

½ tsp sea salt

1 cup quinoa rinsed

¼ cup dried cranberries

2 cups of water

 

Sauté onions 1-2 minutes. Add mushrooms and continue cooking for 2-3 minutes. Add celery and sage and cook for 2 minutes.  Add quinoa, dried cranberries and water.  Bring to a boil.  Reduce flame to simmer and cook for 12-15 minutes.  Garnish with dried cranberries and sage.