LIGHTLY SPICED CHICKEN WRAPS

 

OVEN TEMP: 350 DEGREES F        COOK TIME: 30 MIN (MARINADE CHICKEN FOR 1 HOUR)

FOR 4 SERVINGS: DOUBLE THE INGREDIENTS   

 

FOR 2 SERVINGS YOU WILL NEED THE FOLLOWING:

2 5-oz chicken breasts, skinned, boned and halved

1 tsp ground cumin

1/2 tsp cayenne

1/2 tsp cinnamon

2 tsp plus 1 Tbsp fresh ginger, minced

1 Tbsp fresh parsley, chopped

3 garlic cloves, minced

2 Tbsp apple cider vinegar

1/2 cup no-salt-added chicken broth

1/8 tsp Stevia Plus (optional)

1 jalapeno, minced (optional)

3 scallions, sliced

1 medium onion, chopped

1 green pepper, sliced

1 carrot shredded

6 cups Napa cabbage, thinly sliced

1 cup cilantro, chopped

1 Tbsp flaxseed oil

Juice of 1 lime

Romaine lettuce leaves

 

PREPARATION:

1. Place chicken breasts in a plastic bag with the cumin, cayenne, cinnamon, 2 tsps of ginger, parsley, and 1 clove of garlic. Seal bag and place in fridge. Let spices coat chicken and be absorbed for at least 1 hour or overnight.

2. Preheat oven to 350 degrees F. Remove chicken from bag and bake for about 30 minutes or until cooked through.

3. In a small bowl, make a dressing by combining vinegar, broth, 1/8 tsp Stevia Plus, remaining ginger, remaining, garlic cloves, and jalapeno.

4. In a large saucepan, combine the dressing with scallions, onion, and green pepper and saute for 2 to 3 minutes. Add carrot and cabbage and cook for an additional 5 minutes.

5. Remove from heat and toss in cilantro, flaxseed oil, and lime juice. Slice chicken breasts into thin strips and serve on Romaine lettuce leaves with the cabbage mixture.

 

TIPS: A great lunch for taking to work and is actually easier than it sounds. You can pack the chicken and cabbage mixtures into baggies and microwave these as needed to serve over the Romaine lettuce leaves. You can substitute the chicken with either 1/2 lb flank steak, or turkey breasts. You can also replace the cumin, cayenne, and cinnamon with 2 tsp of Chinese 5-spice Powder for an exotic touch. Add 1/2 tsp of dried basil to the spices or try adding a pinch of salt.

 

 

SUPER SHEPHERD'S PIE WITH MASHED CAULIFLOWER

 

OVEN TEMP: 350 DEGREES F        COOK TIME: 30 MIN / BROILER 3-5 MIN

FOR 8 SERVINGS: DOUBLE THE INGREDIENTS

 

FOR 4 SERVINGS YOU WILL NEED THE FOLLOWING:

1 lb lean ground beef

1 medium onion, chopped

4 garlic cloves, minced

1 green pepper, chopped

8 oz mushrooms, sliced

1 tsp cayenne

1/2 tsp onion powder

1/2 tsp garlic powder

2 small carrots, grated

12 black olives, pitted and chopped

Handful of fresh cilantro, chopped

1 8-oz can no-salt-added tomato sauce

1 14 1/2-oz can no-salt-added diced tomato

2 cups mashed cauliflower (*recipe follows)

 

PREPARATION:

1. Preheat oven to 350 degrees F. In a large, nonstick skillet, brown ground beef, onion, and garlic. When beef is nearly done, add green pepper, mushrooms, cayenne, onion powder, and garlic powder. When beef is no longer pink, transfer to a large casserole dish.

2. Add carrots, olives, cilantro, tomato sauce, and diced tomatoes to casserole dish and mix well.

3. Spread mashed cauliflower over the top.

4. Bake in oven for 30 minutes. Place under broiler for 3 to 5 minutes or until browned on top.

 

* MASHED CAULIFLOWER (NEEDED IN STEP 3 ABOVE)

 

* INGREDIENTS:

1 medium head cauliflower, cut into florets
1 cup purified water
2 garlic cloves, minced
1 tsp fresh chives, chopped
1/2 tsp onion powder
1/2 tsp fresh parsley, chopped
1 Tbsp chicken or beef broth

 

* PREPARATION:

1. In a medium pot, place cauliflower with water and bring to a quick boil. Lower heat to simmer and cover. Cook for an additional 12 minutes or until soft.

2. Drain, transfer cauliflower to a bowl, and mash. Blend in garlic, chives, onion powder, parsley, and broth with the mashed cauliflower. Serve hot.

 

TIPS: This is a delicious classic that works well with the healthy alternative, Mashed Cauliflower. Ground turkey may be used instead of beef. You may also add 1/2 tsp of salt to the casserole mixture before baking.

 

 

RASPBERRY DAZZLE DELIGHT SORBET

 

FOR 8 SERVINGS: DOUBLE THE INGREDIENTS

 

FOR 4 SERVINGS YOU WILL NEED THE FOLLOWING:

2 cups raspberries (fresh or frozen)

2 bananas, sliced

1 tsp Stevia Plus

1/2 tsp fresh lemon juice

 

PREPARATION:

1. Place all ingredients in a blender or food processor and blend until smooth.

2. Place in a plastic containers or ice-cube trays and freeze at least 2 hours.

3. Take out partially frozen mixture and stir well to break up ice crystals.

4. Return to freezer to freeze completely.

5. Let sorbet stand 15 minutes at room temperature before serving.

 

TIPS: The secret ingredient in this sorbet is bananas. They give this dessert a consistency almost like ice cream. Any type of berry can be used in place of the raspberries. Blueberries are especially good and very high in a health-promoting and brain-boosting substance called anthocyanins - an antioxidant belonging to the flavonoid family. Try substituting 1 Tbsp honey for the Stevia Plus.

 

 

OH SO GRAPE SORBET

 

FOR 8 SERVINGS: DOUBLE THE INGREDIENTS

 

FOR 4 SERVINGS YOU WILL NEED:

48 grapes (approximately)

2 tsp fresh lemon juice

1 tsp Stevis Plus (optional to taste if fruit is not sweet enough)

Fresh mint leaves for garnish

 

PREPARATION:

1. Place all ingredients in a food processor or blender and puree until smooth.

2. Place in a plastic container and freeze at least 2 hours.

3. Take out partially frozen mixture and stir well to break up ice crystals.

4. Return to freezer to freeze completely.

5. Let stand at least 15 minutes before serving.

6. Garnish with mint.

 

TIPS: Grapes are delightful - especially when they are transformed into a wonderful sorbet, which is so simple to make and surprisingly satisfying to your pallet. Also try 2 mangos or 1 1/2 papaya for a tropical twist topped with delicious toasted macadamias and unsweetened shredded coconut.