INGREDIENTS:

• 3 tbsp taco seasoning
• 1 cup chicken broth
• 1 lb boneless skinless chicken breast

DIRECTIONS:

Dissolve taco seasoning into chicken broth.  Place chicken breasts in crock pot and pour chicken broth over.  Cover and cook on low for 6-8 hours.  With fork, shred the chicken into bite size pieces.  To freeze, place shredded meat into freezer bags with the juices.  Press out all the air and seal.


​Serves 8

Total time: 375minutes
Prep Time:  15 minutes
​Servings:  6 servings

Ingredients:

• 2 lbs fresh green beans
• 2 lbs ham
• 4 baking potatoes
• 1 large onion
• salt/pepper to taste

Prep time 15 min
​

Ingredients:

• 1 head romaine lettuce
• 1 avacado, pitted, and diced
• 2 cups cherry or grape tomatoes, halved
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheesee
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernal corn drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing (see below)

Skinny Cilantro Lime Dressing Ingredients

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 TBsp Lime juice
• 1 Tbsp honey
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 Tbsp olive oil

TO MAKE SALAD:
Toss all salad ingredients together until combined, or serve "rainbow-style" line up on top of the lettuce.  Drizzle and toss with honey lime vinaigrette and serve

TO MAKE THE DRESSING:
Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combines.  Gradually stream in olive oil while pulsing to combine

​Yields:  4-6 servings

http://www.foodrepublic.com/recipes/a-very-simple-salmon-burger-recipe/

​

To Finish And Serve

• 1 tablespoon vegetable oil
• lemon wedges

To Finish And Serve: 

1. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
2. Gently lay burgers in skillet and cook until crisp and well browned on first side, 4 to 5 minutes.
3. Gently flip burgers and continue to cook until golden brown on second side and burgers register 125 to 130 degrees, about 4 minutes.
4. Serve with lemon wedges.

FOR THE DRESSING

• 1/2 Cup mayonnaise
• 2 Tbsp sugar
• 2 Tbsp vinegar
• 1 tsp salt

FOR THE SALAD:

• 4 cups baby spinach
• 1 red onion, sliced
• 8 slices bacon, cooked and chopped
• 4 hard boiled eggs chopped
• 2 Cups sliced mushrooms
• 4 quart size mason jars

Whisk together dressing ingredients in a small bowl or measuring cup until completely combines

Place a few tbsp of dressing in the bottom of each jar

Divide remaining ingredients among the jars, layering in the following order; red onion, egg, mushroom, bacon, spinach.  Twist on the top to seal your salads and refrigerate until ready to serve

​Serves 4

• 2 Tbsp olive oil
• 1 large yellow onion sliced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 2 tablespoons fresh thyme, minced
• 1 (8oz) pkg of white mushrooms, stems removed and sliced
• 1 (8oz) package cremini mushrooms, stems removed and slice
• 2 Quarts low sodium vegetable broth
• 1/2 cup rinsed quinoa
• Salt and pepper to taste

Place a soup pot over medium heat an coat with the olive oil.  Add the onion, carrrots and celery and ook until tender about 5 minutes.  Stir in the garlic, bay leaves, thyme and mushrooms and cook until mushrooms are tender about 5 minutes

Pour in the vegetable broth and bring the liquid to a boil. Add the quinoa and continue to simmer for 20 minutes to cook the quinoa.  Stir the soup occassionally while simmering.  Season with salt and black pepper, to taste Ladle into bowls and serve.

Note:  this soup freezes beautifully, place cool soup in an airtight container and freeze for up to one month.

Yields: 6-8 servings
prep time 10 minutes
cook time:  30 minutes
​total time:  40 minutes