Chicken Cacciatore

This is a classic dish that is sure to be part of your regular menu rotations.

2 Pounds Chicken Pieces
1 Medium Onion, Sliced
1⁄2 Medium Green Pepper, Chopped
1⁄4 Cup Olive Oil
1 Garlic
1 Can Plum Tomatoes (16 Ounces)
1 Tbl Parsley, Chopped
1⁄2 Teaspoon Oregano, Crushed
1⁄4 Teaspoon Thyme
3⁄4 Teaspoon Salt
1⁄4 Teaspoon Pepper
1⁄4 Pound Mushroom, Sliced

TIP: You can modify this recipe by using skinless, boneless chicken breasts.

Heat oil in large skillet. Add chicken pieces, brown and set aside. Add onion, green pepper and garlic. Cook until onion is tender. Force Italian plum tomatoes through a strainer to remove seeds. Add tomato liquid, parsley, oregano, thyme, salt and pepper to skillet. Cook over low heat for 15 minutes;
stir occasionally. Add chicken; cover and cook over low heat 45 minutes. Stir occasionally. Add mushrooms. Cook uncovered 15 minutes or until sauce is desired consistency.

Chicken Savoy

This chicken is juicy and delectable plus simple to prepare.
4 Boneless Skinless Chicken Breasts
1⁄8 Cup Extra Virgin Olive Oil
2⁄3 Cup Water with 1 Tablespoon Sea Salt
2 or 3 Cloves of Garlic, Minced or Grated
1⁄2 to 1 Teaspoon Dried Oregano or Basil
Sea and Pepper to Taste
1⁄4 Cup Grated Italian Romano Cheese 3 Tablespoons Balsamic Vinegar

Preheat oven to 450oF. Place the chicken breasts in a 9 x 13 or other shallow baking dish. Cover the chicken with a mixture made of the water, salt, and olive oil. Grate or mince the garlic and sprinkle it on the chicken breasts. Sprinkle the salt, pepper, and other seasoning over the chicken. Sprinkle the Romano cheese over the chicken. Bake at 450oF for 20 to 30 minutes, or until chicken is cooked through. Remove the dish from the oven, and pour off the excess fluid, leaving the chicken in the baking dish. Drizzle with the balsamic vinegar and serve.

Asian Turkey Lettuce Wraps

This is a very tasty dish that will rival any Chinese takeout or elegant Chinese restaurant. It makes a nice presentation for an appetizer as well.

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1⁄2 Cup Water
3 Tablespoons Organic Almond/Cashew Butter
1 Pound Ground Turkey
1 Tablespoon Sesame Oil
1 Cup Shiitake Mushroom Caps, Chopped
1 Tablespoon Rice Vinegar
1 (8 Ounces) Can Water Chestnuts, Drained and Chopped
3 Cloves Garlic
2 Tablespoons Fresh Ginger, Minced
1⁄3 Cup Tamari
1⁄2 Cup Green Onions, Optional
1 Head Lettuce, Separated into Leaves

Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add mushrooms, and next 5 ingredients. Increase heat to medium-high, and cook, stirring constantly 4 minutes. Add green onions if desired and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves; roll up. Serve with extra tamari sauce if desired.

Basic Chili

Everyone should have this recipe in their collection. It is healthy, easy to make, and travels well. You can also use this recipe to make a taco salad. Just put over greens with your favorite toppings.

1 Tablespoon Coconut Oil
1⁄2 Cup Onion, Chopped or Grated
1⁄2 Cup Celery, Chopped
2 Cloves Garlic, Minced
1 Cup Green Pepper, Chopped
1 Can Kidney Beans or Black Beans
2 Teaspoons Oregano
2 Teaspoons Chili Powder
2 Teaspoons Ground Cumin
1 Teaspoon Sea Salt
1 8 Ounce Can Organic Crushed-Tomatoes
1 – 11⁄2 Pounds Ground Bison, Grass Fed Beef,
or Ground Turkey

Optional: 1-12 Ounce Jar Prepared Salsa or Pasta sauce (check ingredients) This can be in addition to or to replace the tomatoes (depending on your consistency preference).
In a large skillet melt oil and sauté onions, celery, garlic, and peppers until onion is translucent, 3-4 minutes. Add ground meat, oregano, chili powder, and cumin, continue cooking, stirring frequently, for 5-6 minutes. Pour salt, tomatoes, and salsa, if desired, into pot. Cover, reduce heat and simmer for a minimum of 1 hour for best flavor.

Caribbean Chicken

This is a recipe that you will be sure to make often because it uses common ingredients. It is hard to believe something so good is so easy.

2 Tablespoon Olive Oil
Coarse Salt and Freshly Ground Pepper
1 Small Onion, Finely Chopped
2 Cloves Garlic, Finely Chopped
1⁄2 Cup Coconut Milk
1 Can (14 ounces) Crushed Tomatoes
2 Pinch Ground Cinnamon
4 Boneless Chicken Breast Halves, Cut into Chunks 2 Tablespoons Curry Powder
Cilantro Leaves, Coarsely Chopped, for Garnish

Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle with cinnamon. Garnish with cilantro and serve immediately.

Salmon Cakes with Red Pepper Sauce

These can be saved for a special occasion or made ahead of time and Frozen for a quick meal later.

Salmon Cakes:
1 Can Wild Caught Salmon, Drained
1 Green Onion, Finely Chopped
1 Tablespoon Cilantro, Finely Chopped
1 Tablespoon Red Pepper, Finely Chopped
2 Tablespoons Coconut Oil
1⁄3 Cup Almond Flour, Plus 1⁄4 Cup for Dredging
1 Teaspoon Fresh Lemon Juice
1 Egg

Sweet Red Pepper and Tomato Sauce
2 Cups Chopped Red Pepper
1 Container Grape Tomatoes
2 Green Onions, Finely Sliced
2 Tablespoons Cilantro, Finely Chopped
1 Teaspoon Sesame Oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon Chili Powder

Salmon Cakes: Makes 4 Cakes: Mix all ingredients together in a bowl until well combined. Form 4 round patties, 2 inches in diameter. Spread remaining almond flour on a piece of waxed paper or plate. Coat patties in almond flour, pressing to form firm, well-coated cakes. Heat oil in a frying pan over medium heat. Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.

Sweet Red Pepper and Tomato Sauce: Put all ingredients into a blender or food processor and blend to desired consistency. Pour into a saucepan and heat.