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Slow cooker chicken tacos

6/27/2018

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This is simple and versatile recipe.

Picture
Flickr user Bob (CC BY-ND 2.0)
You will end up with flavorful meat for chicken tacos, taco salads, or even Mexican flavored stir fry.  The chicken can last for more than one meal, giving you a base for multiple dinner options and lunches.

As we stay committed to wellness, we need to always adjust and be flexible without compromising nourishment essentials.  We know how time-consuming life can be, and sometimes cooking just isn’t a top priority.  That’s why we want to remind you this week to utilize that slow cooker so you can use cooking time to slow down and connect.  Enjoy this recipe and have fun experimenting in your life integrating quality food and quality time.


Prep
  • 2 limes

Juice limes.

Slow cooker
  • ½ cup fresh cilantro
  • 1 packet of taco seasoning (I like Simply Organic gluten-free organic taco seasoning)
  • ½ cup of water or you can add a mild jar of salsa instead
  • 1 lb. boneless skinless chicken breasts

Add all ingredients to the slow cooker. This could be cooked on low all day, or you could set the slow cooker to high and cook for four hours. Once the chicken is cooked, use a fork to shred it, and stir well.

Serve
  • 1 avocado
  • shredded cheese
  • salsa
  • 1 tomato

Peel & slice avocado, dice tomatoes.

Spoon chicken into soft sprouted tortillas or organic taco shells. Top with cheese, avocado,  salsa, and tomatoes. Garnish with a few lime wedges.

Preparation: 10 minutes, plus 4 or 8 hours to cook
Serves: 4
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Turmeric chicken and Brussels sprouts

6/13/2018

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Quick and easy to prepare, this delicious dish is a great way to introduce Brussels sprouts into the diet.

Picture
Flickr user Alpha (CC BY-SA 2.0)
Brussels sprouts have many heath benefits, not the least of which is their abundance of vitamin antioxidants, such as vitamins C and beta-carotene, as well as the antioxidant mineral manganese. Brussels sprouts are also powerful anti-inflammatories, due to the presence of glucosinolates, vitamin K and Omega 3. The anti-inflammatory nature of this dish is further enhanced by the presence of turmeric.

Prep
  • 1 pound Brussels sprouts
  • 1 sweet potato
  • 4 small shallots
  • 1 lemon
  • 2 sprigs rosemary
  • 2 cloves garlic

Preheat oven to 350°.

Trim and quarter Brussels sprouts. Dice sweet potatoes. Peel and quarter shallots. Slice lemon into thin pinwheels. Stem rosemary and finely chop leaves. Peel and mince garlic.

Bake
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 teaspoon cumin
  • 2 tablespoon turmeric
  • 1 teaspoon dried thyme
  • 2½ pounds chicken thighs
 
Combine Brussels sprouts, sweet potato, shallots, lemon, 2 tablespoons oil, ¼ teaspoon pepper, ½ teaspoon salt and cumin in a large baking dish.

Mash garlic and the remaining ½ teaspoon salt with side of chef’s knife to form a paste. Combine with rosemary, turmeric, thyme, remaining ¼ teaspoon pepper and remaining 2 tablespoon oil. Rub paste over chicken. Nestle chicken in with Brussels sprouts and sweet potato.

Roast, lightly covered with foil, until done, about 20 minutes for bone-in, and 10-12 minutes for boneless.

Serve
Serve chicken with Brussels sprouts and sweet potato.

Preparation: 45 minutes
Serves:
4
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Zesty chicken patties

5/30/2018

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 “Zesty chicken patties are a delightful retreat from the bland chicken patties of yesterday.”

Picture
Flickr user Ruby Ran (CC BY-SA 2.0)
Replete with antioxidants and anti-inflammatories, zesty chicken patties are filled with healing properties that will satisfy even the most discerning of palates. They are bright, colorful and pack a tasty punch. Make a big batch on the weekend for a week’s worth of easy lunches. Rolling the patties in hemp seeds provides a visual and textural surprise, as well as an added dose of Omega 3.

Prep
  • 2 garlic cloves
  • ⅔ cup cilantro
  • 3 green onions
  • 1 teaspoon fresh ginger
 
Peel and finely chop the garlic. Finely chop the cilantro and onions. Grate the ginger.

Patties
  • 1 pound ground chicken
  • 1 teaspoon red chile powder (or to taste)
  • 1 teaspoon fish sauce
  • ½ teaspoon Himalayan salt
  • ½ teaspoon pepper
  • ½ lime
  • ½ teaspoon turmeric
  • 2 tablespoon coconut oil
  • 2 tablespoon hemp seeds
 
Mix garlic, cilantro onions and ginger along with the chicken, chile, fish sauce, salt, pepper, lime juice and turmeric. Form into patties, rub lightly with oil, and roll edges in hemp seeds.

Grill
Sauté or grill about 8 minutes on each side, or until done.

Serve
Mixed salad greens for serving

Serve over a bed of your favorite greens.
 
 
Preparation: 15 minutes
Serves: 4

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Smothered chicken & sweet potatoes

4/18/2018

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This is a pretty, warm dish, perfect for entertaining or enjoying at home on a cold day

Picture
Flickr user Michaela Weingartova (CC BY 2.0)
The sweet potatoes pair beautifully with the mushrooms and the rich coconut milk sauce. This dish is comprised of healing ingredients that will delight your entire family and impress your guests. You will get plenty of essential amino acids from the quinoa. Chicken and cremini mushrooms provide B-vitamins, particularly B3 (Niacin), which is a powerful antioxidant. Spinach provides vitamins K and A, in addition to calcium, magnesium and zinc. This combination promotes tissue repair and helps to alleviate the damage associated with the aging process.

Prep
  • quinoa
  • 2 pounds boneless skinless chicken
  • 1 pound cremini mushrooms
  • 1 shallot
  • 1 sweet potato

Preheat oven to 350°.

Cook quinoa according to package directions, enough to make 6 servings.
Slice chicken into strips. Slice mushrooms. Peel and slice shallot. Dice sweet potato.

Stovetop
  • 2 tablespoons coconut oil
  • 1 cup chicken broth

In a frying pan, brown chicken in coconut oil on both sides. Add broth, mushroom and shallot, and continue to cook a few minutes longer, stirring frequently.

Bake
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 teaspoon Himalayan salt
  • 1 teaspoon black pepper

In a small bowl, whisk coconut milk and another cup of broth.

Place sweet potato in baking dish, add chicken mixture, and sprinkle with salt and pepper. Pour coconut milk and broth over. Cover and bake 20 minutes, or until sweet potatoes are soft.

Serve
1 tablespoon capers
2 cups baby spinach

Just before serving, stir baby spinach into warm chicken and sweet potato mixture. Spoon over quinoa and sprinkle with capers.

Preparation: 45 minutes
Serves: 6

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Golden baked chicken

2/7/2018

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Picture
Flickr user Lauren Tucker (CC BY-ND 2.0)
Marinating is a great way to add interest to chicken.
If you are a fan of dark meat, go ahead and substitute for the chicken breasts. The molasses marinade gives the chicken a lovely, rich sweetness and a beautiful color. This dish pairs well with cooked grains and mixed greens. Blackstrap molasses is rich in vitamins and minerals, particularly iron, manganese, copper, calcium, potassium, magnesium, vitamin B6 and selenium. Ginger contains powerful anti-inflammatory compounds. Clinical studies have shown that people with osteoarthritis and rheumatoid arthritis experience reduced pain levels and improvements in their mobility when they consume ginger regularly. Growing evidence demonstrates the antioxidant properties of miso.

Marinade
  • 1 inch piece fresh ginger
  • ⅓ cup balsamic vinegar
  • ⅓ cup blackstrap molasses
  • ¼ teaspoon pepper
  • 1½ teaspoon red miso
  • 1 teaspoon rice wine
  • ½ teaspoon turmeric
  • 1 tablespoon water
  • 2 pounds boneless, skinless chicken breasts
Grate ginger. In a small pot over medium heat, warm vinegar, molasses, ginger and pepper. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat.

Combine miso, rice wine, turmeric and water; stir in to molasses mixture. Allow to cool.

Set ½ of the marinade aside. Refrigerate chicken in remaining marinade, 2 hours.


Remove chicken from marinade and discard used marinade.
Preheat oven to 350°.


Prep
  • 1 bunch green onions
  • ⅓ cup cilantro
  • quinoa or another grain
Chop green onions and cilantro.
Prepare grains according to package directions, enough to make four servings of cooked grains.


Chicken
Bake chicken, covered, in an oiled baking dish, 45 minutes or until cooked through.

Serve
  • 2 cups mixed greens
Serve chicken alongside your favorite grain and mixed greens. Drizzle with remaining unused marinade.

Garnish with green onions and cilantro.


Preparation: 20 minutes active, 2 hours to marinate and 45 minutes to bake
Serves: 4
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