Sweet Shredded Mexican Chicken

4-5 chicken breasts
1 cup salsa
1 cup brown sugar
*optional-2 cloves minced garlic or 1/2 tsp garlic powder

Crockpot on low for 6-8 hours
Shred and serve over lime cilantro rice, Tex-Mex green salad or in a tortilla.

Slow Cooker Sweet and Sour Chicken

1 – 20 oz. package boneless, skinless chicken thighs, cut in 3/4” chunks

1 large onion, chopped in 3/4” chunks

1 red pepper, chopped in 3/4 “ chunks

1 green pepper, chopped in 3/4” chunks

3/4 cup jullianned carrots

1 – 15 oz can pineapple chunks, drained, reserving juice

1/4 cup dark brown sugar

1/4 cup GF soy sauce

3 T corn starch

1 clove garlic, minced

1/4 teaspoon curry powder

1/4 teaspoon dried ground ginger

1/4 teaspoon pepper

2 cups chopped broccoli

Mix chicken pieces,  onion, peppers, carrots, and pineapple in slow cooker.  Mix the remaining ingredients, except broccoli, and pour over chicken and veggie mixture.  Cook on low 6 to 7 hours or high 3 -3 1/2 hours.  Add broccoli and mix all ingredients completely.  Cook an additional 1/2 hour or until broccoli is crisp-tender.  Serve over rice.

From Angelina's Kitchen

Chicken and Wild Rice Soup

1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 cup uncooked wild rice, rinsed and drained
2 bay leaves
1/2 tsp dried thyme

4 boneless, skinless chicken breasts (about 2 pounds), cut into halves
10 cups low sodium chicken broth (may need more if it gets too thick)
1/4 cup chopped fresh parsley

salt and pepper to taste

1. Put all of the first group of ingredients in.

2. Put chicken breasts halves on top and add broth.

3. Cook for 6 1/2 hrs on low or 3 1/2 on high. Carefully remove chicken and shred with two forks, return to slow cooker and stir.

4. Remove bay leaves and add parsley, salt and pepper.

TwoPeasandTheirPod.com

BookClub Chicken Salad

6-8 chicken breasts:
cooked for about 30min at 350 degrees, cooled and cut into bite size pieces.

Sugared almonds:
8oz slivered almonds & 1/4 cup sugar
-in small skillet, sprinkle sugar over almonds and cook over medium heat stirring frequently until almonds are coated and sugar has dissolved.

Salad:
2 bags European blend salad mix
1 head iceberg lettuce, torn into pieces
1 pound bacon, cooked and crumbled
1 cup craisins
1 cup shredded Mozzarella cheese

Dressing:
use "Annalisa's Poppyseed Dressing" also found on the blog!

Toss chicken, lettuce, bacon, craisins and cheese together in large salad bowl.

Add dressing and toss to coat when you are ready to serve, add almonds on top.

Mexican Pasta Salad

*One recipe fills largest tupperware bowl amply!

Dressing: *Double the dressing
2 cups mayo
2 cups buttermilk
1 package ranch dressing dip powder (can use "fiesta" ranch package)

Salad:
2 (12oz) rainbow rotini pasta, cooked dente and rinsed
3 chicken breasts cooked and shredded
1 (15oz) kidney beans rinsed and drained
1 (15oz) can corn, drained
1 (15oz) garbanzo beans, rinsed and drained
1 green pepper, diced
1 red pepper, diced
1/3 red onion, chopped
1-2 jars/cans of artichokes, (marinated or not-doesn't matter) drained and chopped

Topping:
1/2 bag of tortilla chips (approx)
1 cup cheddar cheese, shredded

1. Combine dressing ingredients and set aside. DO NOT add dressing until ready to serve! Use extra dressing to keep noodles moistened. The noodles will absorb as it sits.

2. Combine all salad ingredients.

3. Just before serving, add most of dressing and crumble 2-3 handfuls of tortilla chips and stir into salad. Then top salad with another handful of crumbled chips and grated cheddar cheese.

4. Use remaining dressing to "freshen" up salad as it sits.

Chicken Fajita Marinade

1/3c lime juice
1T olive oil
2 cloves garlic, minced
1T agave
1T Worcestershire sauce
1T cilantro, finely chopped
1/2tsp cumin

combine and marinate chicken for at least 2 hours in the refridgerator.

1. Slice chicken into thin slices. Cook until no longer pink in 1tsp hot olive oil in skillet.  Add red onions sliced thin and long and red, green & yellow peppers also slice thin and long.

2. Serve in warmed tortilla with shredded cheese, sour cream etc OR for a dairy free/wheat free option serve over brown rice with some homemade guacamole!

Asian Chicken Salad (vegan alternative)

Chicken Marinade
(mix and marinate for at least 30min.  Sauté chicken each side 5min till cooked and cube)

-in a pinch you can use premium white canned chicken 12.5 oz ...cut back on the oil and fresh ginger

-can also use extra firm tofu instead of chicken, marinade and cook


1T olive oil
2 garlic cloves, crushed
1in piece of ginger, grated
1-2tsps tamari sauce, wheat free
1tsp salt and 2 boneless, skinless chicken breasts

Salad
handful of baby arugula
handful of finely shredded cabbage
handful of finely shredded purple cabbage
handful of sunflower sports/daikon sprouts
1/2c snow peas cut in angle
1 carrot, diced
1c mandarin orange segments
1 Asian pear, diced
1/4 bunch of cilantro, chopped
2 green onions thinly sliced
slivered almonds, cashews or pine nuts to garnish


Dressing
1T lemon juice
1tsp agave/raw honey
drizzle raw apple cider vinegar
pinch of cayenne
salt to taste

mix all ingredients in a bowl.  Add dressing and toss, then add the chicken. Garnish with slivered almonds and pine nuts. Add additional tamarind to taste and serve.


"CLEAN" by Dr. Junger

Grilled Chicken w/ Grilled Veggies (can be Vegetarian)

*Why have I never grilled veggies before?! I was happy to just eat the veggies without the chicken they were so good.  Make up some Lundberg's wild rice blend, sprinkle with additional tamari and serve the veggies over it with or without the chicken.

2 (4oz) skinless chicken breasts
3T olive oil
1 zucchini cut diagonally (approx 6 pieces)
1 summer squash cut the same
1 portobello mushroom, cut in half
1tsp tamari (wheat free)
6 or so asparagus
4 scallions

1. mix tamari with 1 T olive oil and marinate mushrooms.

2. Heat the grill on high and brush chicken with 1T olive oil and season lightly.

3. Place all veggies (ex mushrooms) in a bowl and toss with 1T olive oil, salt and pepper

4. Grill veggies about 1 1/2 min per side

5. Grill mushrooms 2min per side

6. Grill chicken breasts for about 3min on each side (or till done)

Make a bed of veggies and place the chicken on top.

"CLEAN" by Dr. Junger

Quinoa Salad w/Mint, Currants & Carrots*

This is my favorite quinoa salad-it rocks warm or cooled.
I prefer it without the chicken-and put in chickpeas instead.

2 c cooked and cooled quinoa
2 cups cooked chickpeas or (2 cups chicken breasts, grilled or steamed and sliced thinly)
1/4c currants
1/4c raw almonds, chopped
1/2c carrots, diced
1/4c mint, chopped
1/4c scallions, cut thinly
1/4 c parsley, chopped
1/4c lime
1 tsp agave
1/2tsp ground cumin
1 tsp sea salt
1/2c olive oil

4c salad greens tossed in 2 T of olive oil (optional)

1. If using chicken...steam chicken; cook in 1/2in boiling water in a covered pan for approx 6min

2. put all the ingredients (except the salad greens) together in a bowl-add quinoa and toss. (adjust seasoning if needed.)

3. Put whole mix onto greens.

"CLEAN" by Dr. Junger

Stir-Fried Vegetables w/Brown Rice Noodles (can add Chicken)

This was Andy's favorite recipe of all the "CLEAN" diet recipes and I will definitely make it again. I liked it without chicken, but it is great with too!

About 1/2 package of brown rice noodles or a package of buckwheat SOBA noodles

1 tsp sesame oil (and some raw or roasted sesame seeds to garnish)
2 carrots, sliced thinly at an angle
1 cup brocoli florets
1 cup snap peas
1 cup baby bok choy, slice lengthwise
1 cup zucchini, sliced at an angle
3 scallions, sliced into 2in pieces on the bias
(I also added about a 1/4 cup of both purple and green cabbage sliced thinly as well as mushrooms)
2 cloves garlic
1/4 cup sliced ginger (I used 1-2tsps of ground ginger-this is definitely a personal taste thing, you do not want ginger to overtake the dish!)
1 T wheat free tamari
2 T water
2 chicken breasts, grilled and sliced (if using)

1. Prepare noodles as directed. Rinse with cold water, drain completely then toss in sesame oil, garnish with sesame seeds and set aside.

2. Heat skillet on high, add olive oil-once hot add ginger and garlic for about a minute, stirring constantly.

3. Add the rest of the veggies except snap peas.  Toss and stir constantly to prevent scorching.

4. Add the tamari and 2 T water, then add peas and cook for 1 more min.

5. Toss in bowl of noodles. Add chicken if using. Garnish with cilantro and drizzle more tamari on if needed.

"CLEAN" by Dr. Junger

Warm Salmon or Chicken Salad with Pesto

2 (5oz) wild salmon or 2 breasts chicken
2 T fresh pesto *
1 bunch asparagus, woody ends trimmed off
4 cups mixed greens, arugula, mesclun or an artisan blend
(I also threw on some fresh blueberries and craisins-tasted good!)
olive oil
lemon juice

*PESTO:
2 bunches fresh basil, washed and leaves pulled from stalks
1/4 cup pine nuts
1/2 cup olive oil
1 clove garlic
sea salt for seasoning

Make pesto in food processor on medium adding all ingredients except the olive oil.  Drizzle that in while motor is running and season with salt. (if too thick add a little water, but not more than 1/4 cup)

1. Brush meat with olive oil and season with salt and pepper.  Do the same with the asparagus.

2. With grill on high-grill asparagus for 2min on each side-set aside. Grill salmon for 3min on each side, chicken will take longer.

3. Prepare the greens by tossing them with olive oil salt and lemon juice till well coated. Arrange the asparagus on top, then the salmon or chicken.

4. Drizzle 1 T or so over the top of the meat. Garnish with the fresh blueberries, raspberries or craisins and serve while meat is still warm.

"CLEAN" by Dr. Junger

Curry Chicken Salad (GF)

Got this off of Allrecipes and made a few alternations. SUPER GOOD!

6 slices bacon cooked and crumbled (or approx 1/2 c precrumbled bacon)
3 cups diced (small) cooked chicken breast meat or slow cook 2-3 breasts and shred it
1/2 cup finely chopped celery (optional)
1 cup raisins or golden raisins
1 cup mayonnaise **I substituted 1/2 c with plain greek yogurt & will try total substitution next time-yum!
2 tablespoons red onion, minced

Dressing:
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon curry powder (generous)
salt and pepper to taste

Directions
1. Cook and crumble bacon.
2.In a large bowl, combine bacon, chicken, celery, onions and raisins.
3.Prepare the dressing in a small bowl by whisking together the mayo (or greek yogurt), onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.

Can put into a pita (GF), serve on toasted bread (GF), a top fresh spinach or romaine with some diced tomatoes etc

Saag Goshth (Creamy Spinach with or without meat) (GF)

10 oz. oz of fresh or frozen spinich (plus a handful more to add while simmeringat the end)
6 cups water
1 onion chopped
4 cloves garlic (fresh, minced or paste)
1 Tbl ginger (fresh, minced or paste)
2 Tbl water
1/4 cup oil (mild oil such as canola or veg.)
8 cloves (ground cloves is fine)
2 lbs. meat (in addition to lamb or chicken, or also panner or meatless, when I go meatless I do put in chicken bullion)
2 medium tomatoes (caned work well also)
1 tsp cayanne pepper (I take this out to make it family friendly and add heat to my own)
½ tsp tumeric
½ tsp cumin seed (I often add garam masala as well to give it additional spice)
½ tsp cinnamon
½ cup sour cream (or plain yogurt, or I have even used coconut milk)
½ tsp cardamon
Salt to taste

Wash and drain spinach. Cook with 6 cups of water, boil for 3 minutes. Remove from heat and cool

Reserve spinach and one cup of liquid and discard the rest of the liquid. Puree the spinach and the cup of liquid in the blender (use more liquid if needed)

Puree the onion, garlic, and ginger with 2 T of water.

In a saucepan, heat the oil on high heat. Add the cloves and the onion puree. Stir fry briskly for 2 minutes, until the puree starts to turn brown. Add the meat and continue to fry for 2 minutes. Lower the heat to medium high and continue frying until the meat starts to brown.

Add the tomatoes, cayanne pepper, tumeric, cumin, cinnamon, sour cream, cardamon, and salt. Stir for a few second and bring to a boil.

Add the spinach puree and stir. Reduce the heat to low. Cover and cook until the meat is tender, throw in the extra handful of spinach. This should take 30-45 minutes.
President Pitcher, Indy

Curry Honey Baked Chicken **

Oven at 350

1 Whole Chicken (cut into pieces) OR several chicken breasts
1/4c coconut oil, melted
1/2tsp salt
1/4c spicy brown mustard
1-2 tsps curry
1 clove garlic, minced
1/8tsp cayenne pepper
1/4 onion, sliced thinly
1/2c honey

1. Mix all the above ingedients
2. Put all chicken into a 9 x 13 dish
3. pour sauce over and cover with heavy foil
4. cook at 350 for 50 min
5. Turn oven up to 400, uncover and cook for about 10-15min more (till browned)
*Serve over your favorite rice. I like Jasmine or Basmati when doing Indian.

Fruit and Feta Salad w/ Grilled Chicken ** (GF)

8 cups assorted greens (I use mix of Romaine and Spring Mix)
1/2 cup feta, crumbled
1 or 2 (11oz) cans mandarin oranges
1/2 cup dried craisins, cherries or golden raisins or a combo
1 small red onion, chopped
1/2 cup toasted pecans or almonds

Dressing:1/4 cup raspberry wine vinegar
1/2 cup vegtable oil
1/4 tsp pepper
1/2 tsp salt
1/4 cup sugar
dash of tabasco sauce

Chicken: (Easy Overnight Marinade)-then grill and cut into bite size peices throw on top

Combine salad ingredients in large salad bowl. Stir Dressing ingredients till well combined in seperate bowl. Pour over (amount will be to your liking-add more lettuce if you think it is too saturated) salad just before serving. Toss and top with grilled chicken!

Black Bean Burrito* (GF)

Oven 350. Bake 20min.

flour, corn or brown rice tortillas
2 chicken breasts, shredded
1 med onion, chopped
1clove garlic, minced
1 can black beans, undrained
1/2c salsa
cheese, shredded
sour cream

1-Saute onion and garlic in olive oil til tender. Add can of beans, shredded chicken and salsa.

2-Spoon into 8-10 flour tortillas and roll seam side down. Cover with sour cream and cheese. Bake.
Rosa McGuire, Del Mar California

Crescent Canned Chicken

Oven 350. Bake 25-30min.

2 (12.5oz) cans of chicken in water, drained
1c homemade salsa (or use fresh type salse)
3oz cream cheese + 1T butter melted, creamed together till smooth

2 (8oz) pkg refrigerated crescent rolls
bread crumbs

1-Mix together first three ingredients.

2-Unroll tube of crescent rolls, seperate into four rectangles. Press perforations to seal, spoon mix onto the center, pull four corners to the center and twist firmly. Sprinkle bread crumbs on top.

3-Place on ungreased cookie sheet and bake.

Chicken Spinach & Rice (GF)

1/4c Italian Dressing
3-4 chicken breasts, but into strips
1-1/2c chicken broth
2c Minute Brown Rice, uncooked
4 oz cream cheese, cubed
8c (approx) spinach leaves torn up/baby spinach
1 medium tomato, chopped
2T parmesan cheese

1-In deep skillet, combine dressing and chicken. 3 min...add broth, bring to a boil. Stir in rice and return to a boil. Cover. Reduce heat to medium and simmer for about 5min.

2-Stir cream cheese into the rice mix until melted, then add spinach. Cover and cook for 1min or until spinach is wilted. Stir gently to mix together.

3-Remove from heat and let stand for 5min. Stir in tomatoes and parmesane cheese.

Fettucine & Chicken Alfredo w/(GF) noodles

Chicken:
Marinade overnight in Italian dressing. Poke with a fork for more flavor. Bring to room temp & grill.

Alfredo Sauce:
1/4c butter
1/4tsp garlic powder or 1clove, minced
2T flour (Use KK GF Mix)
1/2 cream
1/2c milk
1/2c parmesan cheese

1-Melt butter in saucepan over medium heat. Add garlic and saute till tender. Add flour and whisk.

2-Add cream and milk constantly whisking till cheese melts and sauce thickens (about 5min-do not boil!)

3-Add more milk if it's still too thick. Serve immediately over fettucine noodles and grilled chicken.
Heather Hansen, Indy

Bruschetta Chicken Bake

Oven 400. Bake 30min.

1 can diced tomatoes, undrained
1 pkg Stove Top Stuffing for Chicken
1/2c water
2 cloves garlic, minced
4 chicken breasts, cut into bite size pieces
salt/pepper to taste
1tsp dried basil
1c mozzarella cheese, shredded

1-Put chicken into 3 quart baking dish. Sprinkle with salt/pepper, basil and cheese.

2-In medium bowl, combine the first four ingredients until stuffing is moistened. Put over the chicken in the baking dish and cook.