Cajun Chicken and Quinoa Salad
Ingredients:
2 Chicken Breast (filleted in 1/2 - to make 4 thing pieces)
1 tsp safflower oil
Cayenne Pepper
Dried Oregano
Paprika
Salt
Black Pepper
Granulated Garlic
Onion Powder
Dried Thyme
1/2 Cup uncooked Quinoa (cook according to label)
1/4 of a sweet pepper diced ( I used a yellow one)
1/4 Cup diced tomatoes
1 tsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
1/8 tsp Cayenne Pepper
pinch of salt
pinch of black pepper
Directions:
Fillet your chicken breasts in half so that you have 4 thin slices.. Sprinkle seasonings on each side of the chicken. Allow to marinate while you prep the quinoa. In a small sauce pan combine uncooked quinoa, water according to your packages label. Place, pepper, tomatoes, and all the seasonings into the sauce pan with the quinoa, cover and bring to a soft boil. Allow to cook according to label of your quinoa. Now, heat a frying pan over medium heat - once hot add the safflower oil to the pan. Next, add the chicken and cover. Cook for about 5 minutes on the first side and another 3-5 minutes on the second side. Remove from pan, slice and place over a lettuce and spinach salad - along with the quinoa.
Hearty Bean with Bacon Soup
Ingredients:
Stock for dry beans:
2 Cups Water
2 Cups Vegetable, Beef, or Chicken Stock (I used low sodium organic, beef)
1 Medium Onion Diced
1 TBSP Safflower Oil
3-4 Stalks Celery Chopped into chunks
1/4 Cup Chopped Carrots
1/2 lb Great Northern Beans (dried)
1/2 Cup Split Peas (dried)
1 tsp Parsley
1 Bay Leaf
2 Cloves Garlic Minced
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Soup:
4 Slices of Bacon Chopped into small pieces (uncooked)
1/2 Small Onion
1 Cup Carrots Chopped Small
1 Clove Garlic Minced
2 TBSP Tomato Paste
2 Cups Water or Broth
1 1/2 Cups cooked, chopped Ham
pinch of Thyme
pinch of black pepper
pinch of Salt
1/8 tsp Liquid Smoke
**3/4 Cups Quinoa
Directions:
Place a large Dutch Oven, or stock pan over medium heat. Add, oil and onions and cook until translucent. Then, add the remainder of the ingreidents for the stock for dry beans. Cover, bring to a boil, and simmer for 1 and 1/2 hours. Now, either remove from heat and leave covered, or pour into a large bowl, cover and use this pot to make the rest of the soup, whatever works! I poured out the beans, and broth and placed into a covered bowl. Place, dutch oven over medium heat again, and add the chopped bacon, cook until almost crispy, and then add onions; cook until bacon is crispy and onions are translucent. Then, add garlic, tomato paste, and carrots; cook for 1-2 minutes. Next, add the beans and stock back to the pan, and add the remainder of the ingredients, except the quinoa, do not add this yet. Bring, the soup to a boil, cover, and let simmer for about 2 hours, then add quinoa and boil for 20 minutes. Now, remove any chunks of celery, and 2 cups of the soup and place into a blender or food processor. Pulse, until you have a thick consistancy and then add back to the pot. Mix together and it is ready to serve! Hope you enjoy, our family did.
Beans and stock after simmering for 1 1/2 hours
Bacon and Onions
Cajun Alfredo Sauce "Over Raviolis"
Ingredients:
1 Tbsp Onion Diced Small
1 tsp Butter
1 Cup Heavy Whipping Cream
2 Sundried tomatoes in sauce, diced very small
1/2 tsp Cajun Seasoning
1 Garlic Clove Minced
1/2 Cup Shredded Parmesan Cheese
1 TBSP Artichoke Hearts diced small (optional)
Directions:
In a small sauce pan heat 1 tsp of olive oil, when warm saute onions. Once onions are translucent add butter to the pan, and whipping cream. On low/medium heat bring to a light boil, and then reduce heat to low. Now, add the remainder of the ingredients and cook on low heat for about 5 minutes so the flavors can come together. Do not boil it, and be sure to stir often. Now pour over pasta, or raviolis.
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