Grilled Herb Chicken

2 T chopped oregano

1 T chopped Thyme

1 T chopped rosemary

2 t olive oil

½ t salt        

4 boneless, skinless chicken breasts

(If you don’t have fresh herb: 1 T fresh herbs = 1 t dried herbs)

Combine the herbs, oil, and salt.  Rub mixture on both sides of chicken.  Heat a pan or grill to medium-high heat.  Add the chicken and cook until browned and cooked through, about 4 minutes on each side.

Quinoa & Cilantro Salad with Lemon & Garlic

1 cup of dry Quinoa

½ tsp of sea salt

1 cups water

½ bunch of cilantro

½ cup corn, chopped

½ cup parsley, minced

Dressing

Ingredients 

2-3 cloves garlic, minced

¼ cup freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

1 Tsp sea salt or to taste

Rinse quinoa well with warm water and drain. (Quinoa has a natural coating of saponin, the bitter taste of which repels insects and birds. Rinsing with warm water removes the saponin.)

Add salt to water in a pot. Bring to a boil, add quinoa, reduce heat to low, cover, and let simmer 15-20 minutes, until all the water is absorbed. Fluff into large salad bowl and allow to cool.

Prepare vegetables and dressing. Combine garlic, lemon juice, oil, and sea salt, pour over quinoa and toss well. Wash and spin-dry cilantro leaves and chop into bite-size pieces or thin strips. Add cilantro, corn and parsley to quinoa. Toss Gently. Serve at room temperature or chilled.

Cilantro Lime Tacos

cooking spray for sauteeing 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces 
salt and pepper to taste 
1 teaspoon garlic powder 
1/2 cup cilantro lime pesto (recipe follows) 
flour or corn tortillas (we use whole wheat flour tortillas)
preferred taco garnishes (I recommend seasoned black beans, cheese, Romaine Lettuce and black olives) 

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto.  If you like more of a biting garlic taste do not heat the pesto.  If you prefer a milder garlic taste heat the chicken with the pesto on it for a little it.Fill tortillas with chicken and top with preferred garnishes.  

To freeze:  Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

Cilantro Lime Pesto (makes enough for at least 2 batches)
1 cup fresh cilantro leaves (do not include stems unless you have a high power blender like a Vitamix or a Blentec and place cilantro in the blender leaves down) 
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds (we omit due to allergies)
3 tablespoons chopped, fresh garlic (or more to taste)
1 1/2 teaspoon lime juice 
1/2 cup shredded Parmesan 
add salt if needed
1/4 cup chicken broth

 Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, Parmesan, salt and chicken broth on low speed for 2 minutes. 



I originally found this recipe on pinterest and it linked to here. 

Whole Chicken with Lemon and Rosemary in the Crockpot

Whole Chicken (I like to take the skin off)

head of garlic

2 lemons 

salt and pepper

a bunch of fresh rosemary 


After you skin the chicken rub it inside and out with a bunch of salt and pepper. Place it in the crockpot. Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken. Slice the lemon and put slices on top, around, and inside the bird.  Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.

Do not add water. Cook on low for 8-10 hours, Or high for 5-6 hrs

White Bean Chili

2-3 C shredded chicken

2 cans white beans, w/ juices

1 can black beans, drained

1 can chicken broth

1 can cream of chicken soup

1 t cumin

½ t garlic powder

1 diced onion

2 smalls cans green chilies

16 oz sour cream

 Stir together everything but the sour cream (reserve it in the fridge.)  Bag it up and freeze.

To serve: Thaw, heat-up, when bubbly add sour cream.  When bubbly again, it's ready.

Upside-down Fettuccine bake

½ lb Italian sausage

¼ C chopped onion

8 oz fettuccine

1 14½-oz can diced tomatoes

1 t dried oregano

½ C shredded mozzarella cheese

½ C grate Parmesan cheese

3 slightly beaten eggs

2 T melted butter

2 T parsley flakes

½ t chopped garlic

Brown sausage. Add onion during last few minutes.  Drain fat.  Meanwhile cook the fettuccine   Add tomatoes and their liquid to sausage mixture.  Add oregano and bring to a boil.  Reduce the heat and simmer, covered, about 20 min, stirring occasionally.  Stir in mozzarella and half of the Parmesan cheese.

Mix the eggs, the rest of the Parmesan cheese, butter, parsley, and garlic together in medium bowl.  Toss the noodles with the egg mixture.  Spread the noodles in 10-in round pan.  Pour the sausage mixture on top.  Cover with foil, label and freeze.

To serve, thaw and bake, uncovered, in preheated 350˚ oven about 25 min, or until bubbly.  Cut and serve.


To Lighten: Use Turkey Sausage, Use 1/3 C part skim mozzarella, 1/3 C Parmesan Cheese, reduce eggs to 2, and reduce butter to 1 T.

Salsa Verde Pork

3½ lbs pork loin

1 15-oz bottle salsa Verde or homemade green enchilada sauce

2 C chopped onion

3 C broth

2 t ground coriander

2 t cumin

1 t dried oregano

½ C chopped cilantro

6 large flour tortillas

Trim excess fat from pork.  Place all ingredients, except tortillas, in a 1-gallon  freezer bag.  

To Serve: Thaw and place in slow cooker. Cook on low 7-9 hrs.  Shred pork and serve with tortillas.