All In A Days Work

Prep: 10 minutes

Cook: 55 minutes

Total: 65 minutes

Servings: 8

Ingredients

• 2 Large Organic Chicken Breasts
• 1 5oz. Pkg. Gluten-Free Hodgson Mill Quinoa & Brown Rice (Garlic & Herb)
• ½ Cup BelGioioso Shredded Parmesan Cheese
• ½ Bag of Organic Woodstock Shitake Mushrooms
• ½ Bag of Organic Cascadian Farm Broccoli Florets
• 1/3 Organic Chopped Red Onion
• 1 tbsp. Organic Lime
• 1 Organic Chopped Garlic Clove (optional)
• 1 tsp. Simply Organic Garlic Powder
• 1 tsp. Simply Organic Onion Powder
• ¼ Stick Horizon Organic Unsalted Butter

Instructions

1. Boil 2 inches water in large pan. Add 2 large organic chicken breasts. Cook on high until water is halfway evaporated. Turn heat on medium to low. Brown and remove. Let cool. (Please note: poaching 2 large breasts of chicken will take approximately 20 minutes.)
2. Boil 1 ¾ cups water. Add contents of quinoa & brown rice packet. Stir well. Turn heat to low and cover. Simmer 14-15 minutes. Make sure liquid is absorbed, but do not overcook. Remove from heat, stir and let stand.
3. Cut chicken into small pieces. Chop onion and garlic clove.

   

4. In same large pan chicken was cooked in, sauté frozen shitake mushrooms and frozen broccoli florets with butter. Cook on medium heat for 5 minutes. Add onion and garlic. Continue to cook on medium heat for 10 minutes or until onions are translucent and mushrooms are half their original size.
5. Add chicken, quinoa, and shredded Parmesan cheese to pan. Stir. Add onion powder, garlic powder, lime and salt and pepper to taste. Stir again. Cook on low heat for 5 minutes. Remove from heat.

   

Chicken salad is always a go to meal for our family. For quick dinners, or for lunches (or sometimes both if I make enough) it’s a tasty, healthy meal that everyone loves. Check out this delish recipe for organic chicken salad and let me know what you think!

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Servings: 4

Ingredients

• 2 Large Organic Chicken Breasts
• 2 Strips Organic Bacon
• 1/3 Chopped Red Onion
• 12 Diced Grape Tomatoes
• Splash of Lemon
• ½ Cup Spectrum Canola Mayonnaise
• 1 Chopped Garlic Clove
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Cayenne Red Pepper
• 1 tsp. Tarragon
• 1 tsp. Cilantro
• 8 Slices Glutino Multi-Grain Bread

Instructions

1. Turn stove top burner on high heat. Place chicken in pan and cover with water to poach. Boil chicken. When water is almost evaporated turn heat to low. Cook for a total time of 20 minutes or until chicken is cooked through. Set chicken aside to cool.
2. Place 2 strips bacon in microwave. Cook on high for 3 minutes or until almost crispy. Set bacon aside to cool.
3. Chop onion, grape tomatoes, and garlic clove into small pieces.
4. Slice chicken breasts and bacon into small pieces. Place in large mixing bowl with onion, grape tomatoes, garlic, tarragon, cilantro, cayenne red pepper, onion powder, garlic powder, and salt and pepper to taste. Stir. Add splash of lemon and canola mayonnaise. Mix well.
   
5. Toast 8 slices Glutino multi-grain bread. Add mixture to your bread and enjoy your gluten-free chicken salad sandwich!

Ingredients:

-3 Large Chicken Breasts (Cut up is easiest, otherwise you can wait and shred it)
-3 10 ounce cans of Reduced Sodium Chicken Broth
-1 12 ounce can of diced tomatoes, drained
-1 can of reduced sodium black beans
-1 6 oz can of tomato paste
-1/2 cup diced onions
-1/2 cup diced green pepper
-2 Fresh Jalapeño peppers diced
-1/4 tsp cumin
-1/2 tsp Cayenne Pepper Seasoning
-1/2 tsp onion powder
-Salt and Pepper to taste
-Shredded Cheese (for topping)
-Sour Cream (for topping)

instructions:

-Combine all ingredients for soup in crockpot
-Cook on High for 3 hours
-Top with cheese and sour cream
-Enjoy!

Sometimes you just need something sweet – and these Reese’s peanut butter cups will curb that sweet tooth in a heartbeat!

Ingredients:

20-22 Reese’s Peanut Butter Cups
3 Cups of Milk Chocolate Chocolate Chips
1 14oz can of Sweetened Condensed Milk

Directions:

Line a 9×9” pan with wax paper. Place the peanut butter cups in an even layer on the bottom of the pan. (I used 15 on the bottom)

Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.

Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese’s, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.