Sweet Potato Fries:
1-2 T olive oil
Cinnamon to taste
Peel sweet potato, slice into strips (I like mine pretty thin, so they get crispy). Sprinkle with cinnamon and saute in the pan of olive oil until cooked. Hint - work in batches and put only enough to cover the bottom of the pan, if you like crispy fries.
Vegetable Soup:
Medium yellow onion, chopped
2-3 carrots, chopped
2-3 turnips, chopped
½ head of cabbage, chopped
1-2 medium zucchini, chopped
6-8 cups organic chicken or vegetable broth
1 large can of organic diced tomatoes
1-2 tablespoons fresh thyme, minced (I used 2)
Crushed cayenne pepper, to taste
1 tsp minced oregano
Saute garlic and onions until soft. Add broth and ½ to whole can of tomatoes with the juice. Add cayenne pepper and bring to a boil. Add carrots and simmer for 15 minutes. Then add rest of herbs and cabbage. Simmer an additional 15 minutes. Add the rest of the vegetables, simmering for a final 15 minutes. Add broth or more water as needed for the consistency you like. Salt and pepper to taste.
Chicken Chili:
1 ¾ cups chicken stock
1 bunch small scallions, chopped
4 ribs of celery, diced fine
¼ cup red bell pepper diced
1 clove of garlic, chopped ( I used 2)
Salt and pepper to taste
½ cup butter
1 tsp cumin
1 T chili powder
1 can (10 oz) diced tomatoes
1 cup water
Turn your slow cooker on and let it warm while you prep. Saute the scallions, celery and bell pepper in the butter. Add the chicken and cook just until the color begins to turn. Combine the chick stock, canned tomatoes, water, garlic, cumin, and chili powder in the slow cooker. Add the chicken and veggies. Stir once to blend. Cover and cook on high for one hour and then turn to low for an additional 4-5 hours.
The recipe doesn’t call for it, but I also added about ½ cup brown rice to mine, just to thicken it a little.
Chicken Wraps with Sweet Potato and Garlic Spread:
2-3 chicken breasts
Oregano, garlic powder, and whatever other spices you like to season chicken with. I used paprika and salt.
1 medium sweet potato
4 T butter
Garlic (I used 3 cloves)
Sea salt
1 head of romaine lettuce leaves
1 purple onion, julienned
Preheat oven to 375. Cut chicken into strips and apply seasoning. Bake chicken for 23-35 minutes, turning half way. While chicken is cooking, prepare the sweet potato spread.
This is not how he said to do it, but this is how I did it:
Peel and dice the sweet potato. Boil it until tender. Add garlic and butter and mash it all together.
Cut the end off the romaine lettuce leaves. Spread the sweet potato spread on the leaves, add onion, chicken, salt and pepper, wrap and enjoy! These are yummy!
Spinach Rolls:
This recipe is time consuming, but it’s really worth it! I had left over turkey mixture that I formed into a mini loaf and froze, too! Really good!
1 bunch fresh spinach
1 pound ground turkey
1 cup uncooked brown rice (not instant)
2 cans organic chicken broth
1 large onion
2 cloves garlic
1 egg
Pinch salt
Wash spinach, drain and set aside. Preheat oven to 350. In a large bowl, mix together the ground turkey, onion - chopped, garlic - chopped, uncooked rice, salt and egg. Use a spoon to dip out and place a rounded tsp on each leaf and roll. Place in a deep baking dish. Keep rolling the spinach leaves and layering them. Pour 1/12 cans of broth to cover the rolls. Bake covered for about 45 minutes, check the juices and add the rest of the broth, if needed. Uncover the last 10 minutes.
Red Wine Vinaigrette:
This is recipe of a friend. It’s an old favorite I thought I would post.
¼ c red wine vinegar
1 tsp each salt and pepper
1 tsp dry mustard
1 clove garlic
1 Tbsp balsamic vinegar
¼ c extra virgin olive oil
½ c safflower oil
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