More Yummy Recipes
Cajun Chicken 2 tbsp. olive oil
1 1/2 onion chopped
1 green pepper chopped
1/2 cup chopped celery
6 Garlic cloves, minced
2 Tablespoons of whole wheat flour
1/2 pound Andouille Sausage or Kielbasa (Slice into 1/4 inch)
1 pound Boneless skinless chicken breasts
1 pound Boneless, skinless chicken thighs
1 Bay leaf
12 ounces of chicken stock or vegetable stock
1/2 cupChili sauce
2 tsp. Hot Sauce (use according to your own personal taste, using more or less)
1 can of fire roasted diced tomatoes
1tsp Chili powder
1 tsp Cayenne pepper ( to taste, start with less, you can always add more)
1/2 tsp. Sweet smoked paprika
1 tsp fresh basil
1/2 tsp.fresh oregano
1/4 tsp.ground thyme
Salt and pepper to taste
Heat cooking oil in large frying pan on medium-high. Add next 4 ingredients into the pan. Cook for 3 to 5 minutes, stirring often, until onion is softened.
Sprinkle with flour. Heat and stir for 1 minute. Transfer to 4 to 5 quart slow cooker.
Layer next 4 ingredients, into the slow cooker in the order given, over vegetable mixture. Add bay leaf.
Combine next 8 ingredients in same frying pan. Heat and stir on medium for 5 minutes, scraping any brown bits from bottom of pan. Pour over chicken. Cook, covered, on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. Serves 8.
Serve over rice.
Feta-Lentil Salad with Almonds & Dried Fruit
3 cups cooked lentils ( brown or green)
3 clove garlic, chopped
1 cup crumbled feta cheese
1 cup peeled and chopped carrots
1 cup seedless cucumber
1/2 cup dried cherries
1/2 cup dried craisins
1/2 cup dried apricots
1/2 cup slivered almonds, toasted
1/2 cup finely chopped red onion
Salt and Pepper to taste
Dressing:
3 tablespoons orange juice
3 tablespoon lime juice
zest of one lime
2 teaspoons dijon mustard
1/2 extra virgin olive oil
1/3 cup chopped fresh dill
1 tablespoon chopped fresh parsley
Cook Lentils as directed on the package, let cool, cut, chop, dice rest of the ingrediants mix with lentils, refrigerate, Pour dressing over and mix. Serve with warmed pita. Great anytime.
3 cups cooked lentils ( brown or green)
3 clove garlic, chopped
1 cup crumbled feta cheese
1 cup peeled and chopped carrots
1 cup seedless cucumber
1/2 cup dried cherries
1/2 cup dried craisins
1/2 cup dried apricots
1/2 cup slivered almonds, toasted
1/2 cup finely chopped red onion
Salt and Pepper to taste
Dressing:
3 tablespoons orange juice
3 tablespoon lime juice
zest of one lime
2 teaspoons dijon mustard
1/2 extra virgin olive oil
1/3 cup chopped fresh dill
1 tablespoon chopped fresh parsley
Cook Lentils as directed on the package, let cool, cut, chop, dice rest of the ingrediants mix with lentils, refrigerate, Pour dressing over and mix. Serve with warmed pita. Great anytime.
