Entrées

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Yield: 6-8 Servings

Ingredients:

• 1 cup Organic Quinoa, prepared with chicken stock
• 2 cups Organic Chicken Broth
• 1 1/2 pounds of Boneless, Skinless Chicken Breast Tenders
• 4 tablespoons Olive Oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sealed and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 5 cloves garlic, thinly sliced
• 20 leaves fresh sweet basil, julienne
• Salt and pepper to taste
  

1. Cut chicken into one-inch pieces.
2. Heat large nonstick skillet over high heat and add the oil.
3. Add chicken and saute for 5 minutes or until golden brown.
4. Add onions, bell peppers; saute for one or two more minutes
5. Add garlic and saute until peppers become slightly limp, but still bright for about one to two minutes
6. Season with salt and pepper
7. Remove the pan from heat
8. Add basil and Quinoa
9. Toss until basil wilts

Roasted Garlic Chicken

Yield: 6-8 Servings

Ingredients:

• 1 whole organic chicken
• 4 garlic heads (cloves peeled)
• 9 sprigs of Thyme (remove leaves from stem)
• 9 sprigs of Tarragon (remove leaves from stem)
• 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

1. Preheat oven to 450 degrees
2. Cut the lemon in half and place both halves inside the chicken cavity
3. Place 3 sprigs of Thyme and 3 sprigs of Tarragon under the skin above the chicken breast.
4. Place 3 sprigs of Thyme and 3 sprigs of Tarragon inside the chicken cavity
5. Sprinkle the remaining Thyme and Tarragon leaves on the outside of the chicken.
6. Put the whole peeled garlic cloves on the outside, surrounding and inside the chicken.
7. Drizzle olive oil over the chicken
8. Put 1 1/2 cups water in the bottom of the roasting pan
9. Season with salt and pepper
10. Put in the oven for 1 hour covered. Remove cover and cook for an additional 1/2 hour
11. Let cool and serve.
12. ** Goes great with Kale Chips!

Turkey Chili

Yield: 6-8 Servings

Ingredients:

• 1 can of each: Organic kidney, pinto, black, white, adzuka, and garbanzo beans
• 1 cup of lentils
• 1/2 cup of chopped cilantro or parsley
• 1 1/2 lbs. of ground organic turkey
• 2 tbsp. of chili powder
• 1 cup diced celery
• 2 cups organic vegetable broth
  

Preparation:

1. Place all ingredients in the crock pot
2. Cook in Medium heat, roughly 4-8 hours

*Vegetarian Option: Substitute organic turkey with 2 cups of lentils

Chicken Soup

Yield: 6-8 Servings

Ingredients:

• Whole chicken cut up and washed, (bone in)
• 6-8 cloves of garlic
• 1 onion cut up
• 1 box of organic chicken broth
• Equal parts water
• Cabbage chopped
• Broccoli chopped
• Celery chopped
• Zucchini chopped
• Spinach
• Parsley chopped
• Optional:
  • Asparagus
  • Leek chopped
  • Green Beans
  • Brussels sprouts
  • Chives chopped
  • 1 cup of Lentils
• Celtic sea salt
• Braggs Amino Acids
• White and black pepper

Directions:

1. Bring to a boil: chicken, garlic, onion, broth and water in a large pot for 10 minutes
2. Set to simmer and add vegetables
3. Add remaining seasonings just before serving.
   

*Vegetarian Option: Substitute chicken with 2 cups of Lentils and chicken broth with vegetable broth

Kale Chips

Yield: 6 Servings

Ingredients:

• Bundle of curly leaf kale
• 1 Tbs Extra Virgin Olive Oil
• 1 tsp Sea Salt
• *Optional: 2-3 cloves of garlic, thinly sliced

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale. Drizzle kale with olive oil and sprinkle with sea salt.
   *Optional:
   • throw garlic on kale as well if desired
3. Bake until the edges brown, but are not burnt. 10 to 15 minutes.