Chicken Fajita Salad

1 tbsp olive oil
¾ cup sliced onion
1 lb skinless chicken breast
½ tsp cumin
2 tsp oregano
1 cup chopped bell peppers
Red leaf lettuce
1-2 tomatoes
1 Avocado

Add olive oil to a skillet, heat over medium. Add sliced onions. Sauté until soft. Add chicken cut into strips, cumin, and oregano. Sauté all the above, tossing often. Add bell peppers when chicken is brown. Wash, shred lettuce. Add tomatoes and toss. Top with Chicken Fajita Mix and add diced avocado.

Spicy Cucumber and Tomato Salad

1 head of cauliflower made into caulirice (See bottom of this post)
2 cups diced cucumber
1 small red onion, minced
Salt to taste
2 cups finely diced tomatoes
1 to 2 jalapeño or Serrano peppers (to taste), seeded and finely chopped
1/2 cup chopped cilantro
2 tbsp fresh lime juice
2 tbsp red wine vinegar or sherry vinegar
3 tbsp olive oil
1 avocado, sliced (for garnish)

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. Place onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
2. Combine the tomatoes, chilies, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the caulirice and cilantro. Toss together.
3. Serve garnished with sliced avocado.

Hamburger Vegetable Soup

1lb ground beef
2 tbsp butter or oil
1 can diced tomatoes
1 onion, diced
1/2 green pepper, diced
5 carrots, diced
3 stalks celery, diced
1 cup green beans
4 cups water or stock
Dash of salt
1/2 tsp fresh ground pepper
2 bay leaves

1. Cook beef.
2. In a large pot, melt butter and then cook onion, pepper, carrots and celery for 5 minutes.
3. Add remaining ingredients and bring to boil.
4. Simmer for 30+ minutes until vegetables are tender.
5. Remove bay leaves.


1 1/2 chicken breasts, frozen
1 1/2 precooked Italian sausage links, sliced
8 oz ham, diced
1 can diced tomatoes
1 tsp minced garlic
1/3 c diced onion
1/2 cup diced peppers, combo of red and yellow
2 tbsp Worcestershire sauce (I LOVE Annie’s Organic)
1-2 tsp Tabasco sauce (or more… or less… depending on how hot you want it)
1-2 tbsp red wine vinegar
1-2 tsp Cajun seasoning
1 c water

1. Dice chicken breasts while still frozen. This is so much easier than trying to do it when the chicken is thawed. Set aside.
2. In a large pan heat 2 tbsp oil over medium heat. Sauté onions and peppers.
3. Add chicken to the pan and continue to cook until almost cooked through.
4. Add ham and sausage. Cook for 4-5 minutes.
5. Add can of tomatoes (do not drain), water, vinegar, Worcestershire, Tabasco and seasonings.
6. Simmer uncovered for 15 minutes.
7. Serve over faux (fake) rice*.

Faux Rice
*Faux rice is made by placing cauliflower florets in a food processor or blender and processing until you have a course texture. I blend a few large florets at a time by using the pulse mode. In a skillet cook cauliflower with a few tbsp oil in small batches over medium-high heat. It should get slightly brown but maintain its texture. Mushy cauliflower is not the goal.

Sausage Stir-fry Breakfast

1-2 Tsp Olive Oil
½ Cup diced onion
½ lb sausage (no nitrates)
4 cups spinach (or other greens)

Add olive oil to skillet. Heat over medium. Add diced onions, sauté until soft. Add sausage, cook until brown. Add greens, reduce heat to medium low and cover. Serve when greens are wilted and soft. May also top with 1-2 eggs over easy or salsa.

Peach and Pecan Scramble

1 tsp olive oil
½ peach diced (or apples)
2 tbsp chopped pecans (or walnuts)
2 eggs
1 tbsp unsweetened applesauce
1/8 tsp cinnamon

Heat olive oil over small skillet, medium heat. Dice ½ ripe peach and chopped pecans. Add peaches and pecans to skillet. Stir-fry 2-3 mins until peaches are softened a bit. Crack eggs into a bowl, add applesauce and cinnamon and beat well. Add to skillet, mixing often. When eggs are set, serve and enjoy!

Quick Pancakes

4 eggs
1 cup unsweetened applesauce
1 cup nut butter (NOT peanut butter)
½ tsp cinnamon
½ tsp vanilla

Mix together. Cook on griddle.

Sweet Potato Hash

½ lb bacon cut into ¼ inch strips
2 med onions chopped
1 large red bell pepper cut into strips
2 pounds sweet potatoes, peeled and cut into ½ inch cubes
1 tsp chopped thyme

Cook bacon in nonstick skillet until crisp. Transfer to paper towel, reserving fat in skillet. Add onions, bell pepper, ½ tsp salt, ½ tsp pepper to skillet and cook until veggies are softened. Stir in potatoes and ½ tsp salt. Cook covered until potatoes are tender and starting to brown (10-14 mins). Stir in thyme and bacon, and salt and pepper to taste.

Breakfast Hash

1 small butternut squash, peeled, seeded and diced
1 lb ground beef
1/2 tbsp chili powder
1/2 tbsp Cajun seasoning
1 tsp cumin
1/2 tsp salt
2 cloves garlic, minced
1 small onion, diced
1/4 cup olive oil

1. In a skillet over medium heat, sauté onions in olive oil for 2 minutes.
2. Add squash to onions. Cover and cook on low for 5 minutes, stirring occasionally.
3. While squash is cooking, cook beef, seasonings, and garlic in a separate pan.
4. Combine both together in one skillet and cook over medium to high heat for 2 minutes.

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