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Showing posts from January, 2013

Enchilada Soup with Avacado

*1 T olive oil or coconut oil *6 cloves garlic *1 T cilantro chopped *8 corn tortillas(TJs) *8 portions chicken breast(about 2 lbs) *1 can tomatoes(organic) * chopped onion *6 cups organic chicken broth *2 cups water *1 can organic tomato paste *1 T cumin *1-2 cans rinsed organic black beans *2 tsp chili powder or TJs taco mix *2 bay leaves *ground red pepper to taste *1 avacado ***serves 8 Saute oil, garlic and cilantro about 3 minutes. Chop 4 tortillas into 1 inch squares and add to pot, saute 5 min. Add chicken, tomatoes, onions, broth, water, tomato paste,black beans, and bay leaves. Bring to boil. Reduce heat to low and add red pepper. Simmer about 30 min. Bake other 4 tortillas(cut into strips) in oven at 400 till browned about 7 min. remove bay leaves and serve. Add tortilla strips, avacado, cheese if desired... ***I love a dollop of greek yogurt on top, fresh cilantro, fresh tomatoes, and jalepenos...:)  
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Energy chicken

Swiss chard chicken with grapefruit 1 bunch Swiss chard,rinsed and stems removed 1tablespoon coconut oil or olive oil 1 cup sweet  onion chopped 2 carrots chopped 4 cloves garlic 6oz chicken breast cubed 2tablespoons chicken broth 1cup quinoa 1tablespoon tamari sauce 1teaspoon black pepper 1 grapefruit, peeled and cut into sections Preheat oven to 350 Chop chard into 1/4 inch strips Sautéed oil, onion and carrots till soft about 5 min. Toss in  garlic Add chicken and cook till no longer pink Add chard and broth or water. Cook on medium till chard has wilted, 5 min Add quinoa and heat through. Season with tamari and pepper.  Serve with heated grapefruit on top...serves 2