Chicken Corn Mac and Cheese

Prep. Time: 15 minutes
Cooking Time: 20 minutes
Serves 4

Ingredients:
4 cups macaroni noodles
1 onion, chopped
3 ribs of celery, chopped
1 red bell pepper, chopped
2 TB flour
1 cup chicken stock
1 cup milk
2 chicken breasts, chopped to bite sized pieces
1 cup frozen corn
2 cups shredded cheese
thyme
cayenne pepper
3 TB green onions

Directions:
1. Start cooking your pasta according to directions.
2. While you pasta is cooking, heat a large skillet, add oil. When oil is hot add your chicken. Cook 10 minutes, then remove.
2. Bring your skillet back up to heat, add a little bit more olive oil. When oil is hot, add your onions. Cook 5 minutes, until browned. Add celery, red bell pepper and corn. Cook 5 minutes.
3 Add the flour and cook 1 minute. Add the stock, then the milk, then the spices. Stir until the milk bubbles, add the cooked chicken. Cook one more minute.
4. Transfer to large bowl. Stir in the cheese until it melts.
5. Toss the drained pasta with the cheese sauce and serve!

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Serves: 4
Prep. Time: 10 minutes
Cooking Time: 50 minutes

Ingredients:

4 slices bacon, chopped
1 onion, chopped
2 garlic cloves, minced
3 carrots, chopped
2 celery stalks, copped
2 TB tomato paste
1/2 cup each dried brown lentils
1/2 cup split peas
3 1/2 cups chicken stock
Salt and black pepper to taste
1 TB cumin
1 ts chili powder

Directions:

1. Cook bacon in a saute pan until crisp; remove and place on paper towel to drain.
2. While saute pan is still hot, add onions and saute 3 minutes; add garlic for 30 secods, stir and add carrots and celery. Cook 5 more minutes.
3. Stir in lentils and peas; add stock, salt, pepper, chili powder and cumin.
4. Bring gentle boil, cover and lower heat. Simmer fir 40 minutes.
5. Puree mixture with food processor or hand held mixer. Reheat if necessary.
6. Top with bacon and serve.

Garnish with onion tops.

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Warm Quinoa and Tuna Salad

Serves: 4
Prep. Time: 10 minutes
Cooking Time: 10 minutes

Ingredients:

1 cup uncooked quinoa
2 cups water
3 stalks celery, chopped
2 carrots, chopped
1/4 cup onion, minced
1/2 cup mayonnaise
1 ts cayenne powder
1 ts paprika
1 TB lemon juice
salt and black pepper to taste
2 (6 ounce) cans tuna, drained

.Directions:

1. Mix the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High for 9 minutes (until water is completely absorbed).
2. While quinoa is cooking, mix celery, onion, mayo, cayenne, paprika, lemon juice, salt and pepper together. Fold in tuna.
3. When quinoa is cooked, add to large bowl and mix together. You are ready to eat!

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4 Servings
30 Minutes start to finish

Calories per serving = 320
Fat per serving = 18 grams
Carbohydrates = 32 grams
Cholesterol per serving = 70 mg
Sodium per serving = 700 mg

Ingredients

1/2 pound short cut pasta
1 onion, chopped
3 garlic cloves, chopped
2 ts tabasco
3 TB Worcestershire Sauce
5 TB red wine vinegar
2 chicken breasts, sliced thinly
2 TB dijon mustard
black pepper
1/4 cup grated Parmesan cheese
2 bunches agrugula, washed, chopped
1 small head radicchio, chopped
2 cups fresh basil, chopped
1/4 cup fresh parsley, handful, chopped
3 celery ribs, thinly sliced
1 ball fresh mozzarella cheese, cut into bite sized pieces
1 pint grape tomatoes, whole

Directions:

1. Cook pasta according to boxes directions.

2. Combine hot sauce, worcestshire sauce, and 2 TB vingar in a medium bowl. Add 1/4 cup of olive oil and mix until well combined. Add chicken to bowl and coat the chicken. Let sit.

3. In a small bowl, combine mustard and remaining 3 TB vinagar with salt and pepper. Whisk in 1/4 olive oil and Parmesan Cheese.

4. When the pasta is done cooking, drain it and add it to the small bowl of dressing.

5. Heat up a saute pan, add a small amount of olive oil. Add onions and cook until translucent. Add garlic, cook for 30 seconds, then add chicken slices. Add cooked chicken to bowl of pasta.

6. Add arugula, raddicchio, tomatoes, salt, and pepper. Mix and serve.

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6 Servings

Calories per serving = 100
Fat per serving = 2 grams
Carbohydrates = 17 grams
Cholesterol per serving = 17 mg
Sodium per serving = 400 mg

Ingredients:
6 cups Vegetable Broth
4 carrots, chopped
2 large onions, chopped
6 ribs celery, chopped
2 garlic cloves, minced
2 small zucchinis, cubed
2 bunches of fresh kale, chopped
2 cans chickpeas, drained
1 can chopped tomatoes
1 TB parsley
1/2 ts dried thyme
1 ts dried oregano
1 ts salt
1/4 ts pepper

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hours, or until vegetables are tender.

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