Chicken Gumbo

  • 1/2 c flour
  • 1/3 c olive oil
  • 1 bunch of celery, diced
  • 1 green pepper, diced
  • 1 onion, diced
  • 1 c chopped okra
  • 1 bunch green onions, finely sliced
  • 1 bunch parsley, chopped
  • 2-3 garlic cloves, minced
  • 1-2 Tbsp cajun seasoning
  • 6-8 c chicken broth
  • meat from 1 rotisserie chicken
  1. In a heavy-bottom pot, combine flour and oil. Cook for 45 minutes until as dark as chocolate and the consistency of cookie dough.
  2. Add chicken broth and bring to a boil. Add all the remaining ingredients and cook for 5-10 minutes. Add in the chicken.
  3. Serve over rice.

Chicken Taco Soup

  • Olive oil
  • 1/2 onion, chopped
  • 3 c chicken broth
  • 2 (10 oz) cans of Rotel
  • 1 can black beans
  • 1 can corn
  • 1/2 red pepper, diced
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 8 oz light cream cheese, diced
  • 1 bunch of cilantro, chopped
  • 2 c rotisserie chicken, chopped
  1. Sautee onion & oil in large pot.
  2. Add all the remaining ingredients except the cream cheese & chicken.
  3. Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently (uncovered) for 5 minutes.
  4. Add the cream cheese to the soup and let it melt in. Stir in chicken and cook 5 minutes more. Add cilantro, salt and pepper to taste.

Creamy Broccoli Pasta

  • 8 c broccoli, chopped
  • 8 oz rotini pasta, uncooked
  • 1/3 c grated parmesan
  • 1 1/2 Tbsp olive oil
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  1. Bring a large pot of water to a boil. Add broccoli and cook for 3 minutes. Remove with a slotted spoon. Add pasta to the boiling water and cook 9 minutes. Reserve 1/2 c of the pasta water before draining.
  2. In a blender, combine 2 1/2 c cooked broccoli, pasta water, 2 Tbsp cheese, olive oil, lemon zest and juice, salt, pepper and garlic. Blend on high until smooth.
  3. Combine pasta, broccoli and sauce. Sprinkle with remaining cheese.
  4. Serve with sauteed or grilled chicken.

Shepherd’s Pie

Potatoes:

  • Peel and dice 3 lbs yellow potatoes, then boil until soft
  • Mash potatoes with butter, salt and milk

    Beef Mixture:

    • 2 lbs lean ground beef
    • olive oil
    • 1/2 large onion, diced
    • 1 c frozen peas and carrots
    • 2 Tbsp flour
    • 2 c milk
    • salt and pepper

    Brown the beef. Add onion, peas and carrots. Sprinkle with flour, salt and pepper. Add milk and continue to cook until thickened. Add more milk if necessary.

    Assembly:

    1. Preheat oven to 350 degrees.
    2. Spray 9 x 13″ pan with cooking spray. Add the beef mixture to the bottom then spread the mashed potatoes on top. Sprinkle with paprika.
    3. Place in oven for 30-45 minutes until bubbly.

    Hamburger Helper Casserole

    • 1 lb lean ground beef
    • 1/2 onion, chopped
    • 2 Tbsp tomato paste
    • 1/2 tsp garlic powder
    • 1/2 tsp chili powder
    • 3 c beef broth
    • 1 c uncooked elbow macaroni
    • 2 c shredded cheddar cheese
    • s&p
    1. Brown beef & onions, drain excess fat. Stir in tomato paste, garlic powder and chili powder.
    2. Add in the beef broth and turn heat to high. Once boiling, add in the macaroni. Reduce heat to a rapid simmer and let it cook uncovered until the pasta is tender and most of the liquid is absorbed (13-15 minutes).
    3. Remove from heat and stir in cheese and season with salt and pepper.

    Chicken Curry

    • 1 Tbsp olive oil
    • 1 large onion, chopped
    • 1-2 lb skinless chicken thighs, cubed
    • 3 garlic cloves, minced
    • 1 large piece of ginger, minced
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 3 tsp chili powder
    • 1 Tbsp ground coriander
    • 1/2 Tbsp cumin
    • 1 Tbsp curry powder
    • 1 tsp paprika
    • 1 tsp cinnamon
    • 1 c chicken broth
    • 14 oz diced tomatoes
    • 2 Tbsp tomato paste
    • 2 tsp sugar
    • 14 oz coconut milk
    • 2 Tbsp cornstarch
    • 1/2 bunch of cilantro
    1. Heat olive oil in frying pan and add onion.
    2. Add the chicken and sear. Add garlic, ginger, salt and pepper, chili powder, ground coriander, cumin, curry powder, paprika, and cinnamon. Stir to coat chicken.
    3. Add the stock, tomatoes and tomato paste, sugar and coconut milk.
    4. Cook for 20-30 minutes on low. Thicken with a cornstarch slurry. Add cilantro.

    Black Pepper Chicken

    Marinade:

    • 1 Tbsp light soy sauce
    • 1 Tbsp rice wine vinegar
    • 1 Tbsp cornstarch

    Sauce:

      • 1/2 c chicken broth
      • 2 Tbsp light soy sauce
      • 2 Tbsp rice wine vinegar
      • 2 tsp dark soy sauce
      • 1 Tbsp cornstarch
      • 2 tsp ground black pepper

      Stir Fry:

      • 1 lb chicken breast, cubed
      • olive oil
      • 1 Tbsp minced ginger
      • 2 garlic cloves, minced
      • 1/2 onion, sliced
      • 2 bell peppers, sliced
      1. Combine chicken breast and marinade ingredients and allow to sit for 10-15 minutes.
      2. Combine sauce ingredients in a small bowl and set aside.
      3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 30 seconds – 1 minute. Transfer to a plate and set aside.
      4. Add more olive oil then saute the ginger and garlic. Add onions and peppers.
      5. Stir in sauce and allow to thicken. Add chicken and bring to temperature.

      Mexican Lasagna

      • 10 small four tortillas
      • 1 can refried beans
      • 1 red pepper, diced
      • 1/2 onion, diced
      • 1 lb ground beef
      • 1-2 Tbsp taco seasoning
      • 10 oz Rotel
      • 1 can (19 oz) black beans
      • 1 can (19 oz) corn, drained
      • 1/2 c salsa
      • 4 oz (1/2 c) cream cheese, cut into small cubes
      • 1 small bunch of cilantro, chopped
      • 1-2 c shredded Tex mex cheese
      1. Preheat oven to 350 degrees.
      2. Brown ground beef in frying pan over high heat. Drain excess oil. Add onions and peppers.
      3. Add taco seasoning, Rotel, black beans, corn and salsa. Add in the cream cheese and stir until melted. Stir in cilantro.
      4. Spray 9×13 pan with cooking spray. Take 1/2 the can of refried beans and spread over 5 of the flour tortillas, layer them in the bottom of the pan. Sprinkle with 1/2 c of cheese then layer on 1/2 of the beef mixture.
      5. Take the remaining 1/2 can of refried beans and spread over the other 5 flour tortillas, layer them on top. Top with remaining beef mixture, then remaining cheese. Bake 25-30 minutes.

      Peruvian Chicken Thighs

      Chicken:

      • 2 lb chicken thighs, with skin
      • 2-3 garlic cloves
      • 2 Tbsp lime juice
      • 2 Tbsp olive oil
      • 1 Tbsp ground cumin
      • 1 tsp smoked paprika
      • 1 tsp salt
      • 1/2 tsp black pepper
      1. Combine chicken ingredients and allow to marinate for at least 1 hour. Cook over grill or bake for 60-70 minutes at 375 degrees.

      Green Sauce:

      • 1 c chopped cilantro
      • 1/2 c mayonnaise
      • 1/4 c sour cream
      • 2 garlic cloves, minced
      • 1 Tbsp olive oil
      • 1 Tbsp lime juice