Chicken & Brown Rice



Photograph By Jonathan Kantor

1 1/2 tsp olive oil
1 lb chicken breast (or 1 c cooked and chopped)
1 large carrot, diced
1 celery stalk, diced
1/4 leek or scallion, thinly sliced
1/3 c brown rice
2 tsp thyme
1 can (14.5 oz) no-salt-added diced tomatoes, including juice
6 c low-sodium chicken stock

Apple, Butternut Squash & Bacon Hash

Source: urbanposer.blogspot.com via Josh on Pinterest

Ingredients:

2 cups diced butternut squash

1 1/2 cups diced tart apples (about 2 medium sized apples)

1/2 of large a onion chopped

4-5 strips of GAPS friendly bacon/prosciutto(Paleo/Vegans: 1/2 cup Pecans)

1/4 cup chopped scallions

2 Tbls olive oil, coconut oil or ghee

1/2 tsp coarse ground salt (or to taste)

1/ tsp fresh cracked pepper (or to taste)

Grilled Wings

Ingredients

• 4 tablespoons granulated garlic
• 2 teaspoons red pepper
• 1 teaspoon salt
• 1 pound chicken wings
• 1 1/2 Ranch dressing
• 2 cups  Barbecue Sauce

Chicken and Cashew Stir Fry

• 1 bunch scallions
• 1 pound skinless boneless chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 red bell pepper, chopped
• 4 garlic cloves, finely chopped
• 1 1/2 tablespoons finely chopped peeled fresh ginger
• 1/4 teaspoon dried hot red-pepper flakes
• 3/4 cup reduced-sodium chicken broth
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 cup salted roasted whole cashews

Chicken, Sausage, and Peppers

Ingredients

• 2 tablespoons unsalted butter
• 3/4 pound sweet or hot Italian sausage, cut into chunks
• 3/4 pound skinless, boneless chicken breasts, cut into chunks
• Kosher salt and freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 small onion, chopped
• 2 Italian green frying peppers, cut into 1-inch pieces
• 3 cloves garlic, roughly chopped
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 1/4 cup roughly chopped fresh parsley
• 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

Photograph by Antonis Achilleos
Source

Ten Minute-Stroni

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried savory
• 1/4 teaspoon ground sage
• 1 quart canned, low-sodium chicken broth
• 1 cup 100% vegetable juice
• 2 teaspoons red wine vinegar
• 1 cup canned, diced tomatoes (no-salt added)
• 1 cup canned navy beans or chickpeas, drained and rinsed
• 1 can (8 1/4 ounces) sliced carrots, drained
• 1 can (8 1/4 ounces) cut green beans, drained
• 1 can (4 ounces) sliced mushrooms, drained
• Parmesan cheese (optional)

Reese Stuffed Oreos

Ingredients:
Double Stuffed Oreos
Reeses Peanut Butter Cups (regular size)
and melted chocolate for dipping