Salsa
|
You may need to make one batch Sunday and another on Wednesday or Thursday.
Ingredients: 4 medium tomatoes, seeded and finely diced 2/3 cup cilantro, chopped |
1/2 cup finely chopped white onion
1/2 fresh jalapeno or other chile, finely chopped 1 tsp Apple Cider Vinegar 2 Tbsp fresh lime juice 1 tsp sea salt |
Instructions:
Mix all ingredients together!
Mix all ingredients together!
Chicken Soup
Begin by making the broth:
1) Place chicken carcass, 3 Bay leaves, 1 Onion cut into 6 pieces, 2 carrots cut into big chunks and 2 Tbsp apple cider vinegar in crockpot or stock pan.
2) Cover chicken completely with water. Let the pot sit for 20 minutes when water is added before turning the heat on.
3) After 20 minutes bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer overnight.
4) In the morning drain all broth off of bones and vegetables. Discard of all vegetables and bones.
1) Place chicken carcass, 3 Bay leaves, 1 Onion cut into 6 pieces, 2 carrots cut into big chunks and 2 Tbsp apple cider vinegar in crockpot or stock pan.
2) Cover chicken completely with water. Let the pot sit for 20 minutes when water is added before turning the heat on.
3) After 20 minutes bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer overnight.
4) In the morning drain all broth off of bones and vegetables. Discard of all vegetables and bones.
|
Ingredients:
Leftover chicken from roast, cut in pieces Chicken broth 4 Carrots, chopped 4 Celery, chopped |
3 Pieces of Rainbow Chard, chopped
1 Red Onion, diced 2 cloves Garlic, diced 1/2 tsp Parsley dried 1/2 tsp Basil dried |
|
1) In a new pot sautee onions in olive oil for 5 minutes. Add carrots and garlic, and cook for 3 minutes.
2) Add broth, chicken, celery, chard and spices
3) Cook for 20 minutes or until done.
2) Add broth, chicken, celery, chard and spices
3) Cook for 20 minutes or until done.
Antipasto
|
Serving Size: 2
Ingredients: 1/2 Container Organic Cherry Tomatoes 10 Olives Handful of Basil leaves |
1/2 Red Pepper, sliced
1 Avocado, sliced 1 Chicken Breast 1/2 Lemon optional: artichokes, chick peas, other vegetables |
Instructions:
1) Preheat oven to 375 degrees.
2) Slice lemon in 3. Thinly slice 1/3 of the lemon and set it aside.
3) In a medium pan heat oil over medium heat. Cut the chicken in half and add chicken to pan.
4) Season the side of chicken facing up with the juice of 1/3 of the lemon, salt and pepper.
5) After 3 minutes flip the chicken. Season the cooked side with lemon, salt and pepper.
6) Place the thin slices of lemon on top of the chicken and place in the oven to finish cooking.
7) Cook until done.
8) While chicken is cooking; wash and arrange other ingredients on cutting board or large plate.
9) When chicken is done slice it into 1" pieces and add to plate/board.
10) Drizzle olive oil over everything and add salt and pepper.
1) Preheat oven to 375 degrees.
2) Slice lemon in 3. Thinly slice 1/3 of the lemon and set it aside.
3) In a medium pan heat oil over medium heat. Cut the chicken in half and add chicken to pan.
4) Season the side of chicken facing up with the juice of 1/3 of the lemon, salt and pepper.
5) After 3 minutes flip the chicken. Season the cooked side with lemon, salt and pepper.
6) Place the thin slices of lemon on top of the chicken and place in the oven to finish cooking.
7) Cook until done.
8) While chicken is cooking; wash and arrange other ingredients on cutting board or large plate.
9) When chicken is done slice it into 1" pieces and add to plate/board.
10) Drizzle olive oil over everything and add salt and pepper.
