CHICKEN ENTREES. Apple Spice Chicken Medallions Ingredients:

CHICKEN ENTREES Apple Spice Chicken Medallions 1 lb. Boneless Skinless Chicken Breast ½ Vidalia onion 1 Granny Smith Apple 1 ½ cup Celestial Seasonings Cinnamon Apple Spice Herbal Tea 0 Calorie Olive Oil Cooking Spray Course Ground Pepper 1 tbsp. Minced Garlic 2 tsp. dried thyme 2 Bay Leaves 1 tsp. celery seed Core and wedge apple into ¼ wedges Cut chicken into medallions Chop onion just slightly larger than diced Heat skillet to medium, spray 0 calorie Olive Oil Cooking Spray Place chicken in skillet and sprinkle with pepper and celery seed Sauté the chicken 8 minutes total, turning half way through Take chicken out of skillet, spray more cooking spray and add apple, garlic, thyme & bay leaves and 1 tbsp. water and sauté till apple begins to get color and onions soften (approx. 6 min). Add chicken back to skillet and add Cinnamon Apple Spice Herbal Tea Bring to a boil then reduce to a simmer and cover for about 12 min, watching stock to ensure it doesn t go dry. Serves 4 Recommend serving with Steamed Brussel Sprouts and Mashed Cauliflower. Freezable for later use. Feel free to try different apples, or even a mix. Artichoke and Oven-Dried Tomato Chicken 2 lbs. Skinless, Boneless Chicken Breast Cutlets Oven Dried Tomatoes (see recipe) 2 tsp. Olive Oil 1 14 oz. can No Salt Added Tomatoes 1 small green chili or jalapeno pepper 1 12 oz. package Frozen Artichoke hearts thawed

Sea Salt & Pepper to taste 1 tbsp. dried Basil or Oregano Directions: Dice pepper. Chop artichokes. Slice oven dried tomatoes. Heat oil in large skillet over medium heat. Season both sides of chicken with salt and pepper. Brown chicken on both sides and set aside. Pour artichokes and canned tomatoes into pan. Add diced pepper and basil, stirring constantly. Bring to a gentle boil. Return chicken to pan, cover and simmer for 5 10 more minutes until chicken is cooked through. Reduce heat if necessary to prevent burning. Serves 4 Should freeze well for future enjoyment. Serve topped with oven dried tomato pieces and your favorite grilled veggie. This would be great served on a bed of spaghetti squash. Baja Chicken 1lb Boneless Skinless Chicken Breast ¼ cup fresh squeezed Orange Juice Juice of One Lemon 4 Ripe Roma Tomatoes 3 tbsp. Extra Virgin Olive Oil 1/8 tsp. Sea Salt 1/8 tsp. Black Pepper 1/8 tsp. Cumin 1/8 tsp. Chili Powder 1/8 tsp. Cinnamon 1/8 tsp. Garlic Powder 1/8 tsp. Crushed Red Pepper (This is a Marinade Recipe, so prep the day before you plan to cook.) Marinade In Ziploc, put oil, orange, lemon juice and all seasonings and set aside. Slice chicken into ¼ thick strips and place in Ziploc, squish to ensure complete submersion and put in fridge over night. Remove chicken from marinade and place in favorite backing dish. Bake uncovered at 425 for 30 minutes. Cover and reduce heat to 325, continue baking for an additional 30 minutes.

With fork, shred chicken and serve. Serves 4 Will freeze well. Serve with grilled bell peppers and tomatoes. Wrap in dino kale or romaine leaves for a scrumptious meal the whole family will enjoy. Baked Chicken Cacciatore 2 lbs. Skinless Boneless Chicken Breast Cutlets 1 medium Red Bell Pepper 1 medium Green Bell Pepper 1 small Onion 1 28 oz. can No Salt Added Diced Tomatoes ¾ cup Low/No Sodium Chicken Broth ¾ cup White Cooking Wine 2 tbsp. Extra Virgin Olive Oil 1 tsp. Course Ground Black Pepper 3 Garlic Cloves Sliced Thin Or Finely Chopped 1 ½ tsp. Dried Oregano 1/3 cup Coarsely Chopped Fresh Basil Leaves Nutritional Yeast to taste Directions: Pre-heat oven to 375. Chop bell peppers into ¼ strips and cut in half. Coarsely dice onion. In large sauté pan, heat oil over medium-high heat. Add chicken and sear lightly on both sides to lock in moisture and begin the cooking process. Transfer chicken to plate and set aside. Add bell peppers, onion and garlic to pan. Sauté till onion is tender (3-4 minutes). Add cooking wine and simmer until reduced by half (2-3 minutes). Add tomatoes with their juice and oregano. Return the chicken to the pan. Simmer over medium heat for about 15 minutes to help speed the cooking time. Transfer mixture to covered casserole dish and place in oven for 25 30 minutes till chicken is cooked through and fork tender. (Foil can be used if you don t have an oven safe lid.) Garnish liberally with chopped basil. Serves 4-5 Should freeze well for future enjoyment. Sprinkle nutritional yeast on top in place of parmesan cheese and enjoy!

Baked Spaghetti Squash Pomodoro With Spicy Italian Chicken Sausage 1 Medium Spaghetti Squash (pre-cooked) 12 oz. Home Made Spicy Italian Chicken Sausage 1 small Onion 14 oz. can diced No-Salt Added Tomatoes 1 tsp. dried basil ½ tsp. red pepper flakes fresh basil 1 tbsp. minced garlic 1 tsp. white wine vinegar Bake squash in advance to reduce overall cooking time. Pre-heat oven to 375. Cut lengthwise, remove seeds, place in shallow baking pan flat side down, and add ½ water. Bake for 30 35 minutes. Allow to cool enough to handle and scrape crosswise to pull strands from shell. Dice onion. Slice sausage into ¼ ½ inch pieces and peel, as this one has a pork casing. (Measure 5-6 oz. so you know how many pieces to dish up.) Sauté garlic and onion in ½ tbsp. olive oil over medium heat about 5 minutes. Add remaining ingredients (except fresh basil) and simmer for about 30 minutes, stirring occasionally. Serves 2 (1 cup sauce and 6 oz. sausage pieces). Will freeze well. Place 1 cup squash in center of plate and make well in center, pour on 1 cup pomodoro sauce and top with sausage slices. Garnish with fresh sprig of basil and enjoy! Chicken & Asparagus 1 lb. Skinless, Boneless Chicken (Scaloppini Cut) 4 cloves of Garlic 1 lb. Fresh Asparagus 2 tbsp. Extra Virgin Olive Oil 2 cups Cauliflower Rice (see recipe) 1 tsp. crushed red pepper flakes Sea Salt to taste Fresh Cracked Pepper to taste

Peel and mince garlic cloves. Trim woody asparagus ends and chop remaining stalk into 1 inch pieces. Cut chicken into just bigger than bite sized pieces. Heat 1 tbsp. oil in large skillet over medium heat Saute chicken until firm and lightly browned; transfer to covered bowl Add remaining oil to skillet and cook garlic, asparagus & red pepper flakes until asparagus is tender. Add chicken back to skillet, toss gently and cook for an additional 2 minutes to allow flavors to seep in. Stir frequently to keep from burning. Serves 4 Freezes well, reheats in 3 minutes (remove Asparagus about 2 minutes in) Serve on bed of cauliflower rice and enjoy! Chicken & Tomatillos Stuffed Poblanos 3-4 large stuffing sized fresh Poblano Chile Peppers 3 Anaheim Chile Peppers ¾ lb. Tomatillo 1 medium Onion 2/3 cup Red Bell Pepper 4 Green Onions 3 tbsp. Minced Garlic 3 tbsp. Extra Virgin Olive Oil 4 skinless boneless Chicken Breasts 1 cup Low/No Sodium Added Chick Broth 1 tbsp. dried oregano ½ tsp. salt pinch black pepper 2/3 cup fresh cilantro Preheat oven to 450. Roast Anaheim chili peppers for about 25 minutes until the skins can be easily removed. Remove skin and chop pepper. Slice chicken into thin strips. Cut tops off poblanos and remove seeds. Reduce oven heat to 375. In medium saucepan, combined chopped peppers with tomatillos, onion, red pepper, green onion, cilantro, oregano and garlic. Stir in chicken broth, and heat to a boil, reduce heat to low and simmer for 15 minutes. Heat oil in large skillet over medium heat. Cook chicken thoroughly, careful not to burn. Finely chop chicken and add to saucepan of veggies. Mix well, pour off any extra broth. Fill poblanos with chicken mixture, and place in oven for 25 30 minutes, or until poblanos become tender.

Serves 3-4 depending on size of poblanos. Should freeze well, but will need to thaw before re-heating so you don t ruin the pepper. Great main course, can be served alone or with a nice dense salad. Chicken Tacos 3.5 ounces chicken breast 1/4 c. chicken broth or water 1 Tbsp onion chopped 1 clove crush garlic 1/8 tsp. oregano pinch cumin cayenne pepper to taste chopped cilantro lettuce leaves In frying pan cook chicken in broth, add onion, garlic, spices. Deglaze pan with lemon juice. Serve taco style using lettuce leaves and or top with salsa. Chicken Patties 3.5 oz ground chicken breast Dash of onion and garlic powder 1 Tbsp minced onion 1 clove crushed garlic Cayenne pepper Black pepper and sea salt to taste Mix all ingredients. Form into patties. Cook in pan. Deglaze pan with water occasionally to enhance flavor and keep chicken moist. Cook thoroughly until lightly browned. Chicken Salad 2 cups chicken, cooked and shredded ¼ cup plain greek yogurt 2-3 Green onions, sliced ½ bunch of cilantro chopped Lime juice to taste Sea salt and pepper to taste Mix all ingredient together and enjoy by itself or on a bed of lettuce and sliced tomato. *Can also use tuna instead of chicken to make tuna salad. Chicken Salsa Serves 4 1 lb. chicken breast diced 1 lg. onion diced 1 bell pepper diced

2 28oz cans of organic no sugar added diced tomatoes 3-4 slices of jalapeno (for milder heat use green chilies) ½-1 package of McCormick fajita seasoning 2 Tbsp. lime juice ½-¾ cup water 1 3 Tbsp. olive oil Sea salt and pepper to taste Brown chicken in olive oil until no longer pink. Add diced onions and cook till translucent. Add bell peppers, cook till tender stirring often. If skillet gets dry spay Pam as needed. Add fajita seasoning and water. Let cook for 3-5 minutes. Stir in jalapenos or chilies. Add tomatoes and lime juice stirring well, then reduce to low and simmer for 15-20 minutes. Serve over chopped romaine or baby spinach for crunch. Chicken Satay 2 lbs. Boneless Skinless Chicken Breasts ½ cup Low Fat Unsweetened Coconut Milk 1/8 cup Extra Virgin Olive Oil ¼ cup cilantro 1 tsp. curry powder 1 tsp. turmeric 4 teaspoons Stevia in the Raw Cut chicken into thin strips. Put all other ingredients into bowl and mix well. (This makes a marinade.) Put chicken into marinade and let it sit in fridge for at least 3 hours, overnight if possible. Skewer chicken on bamboo skewers and place on grill till meat is cooked to proper temperature. Serving is 4-6 oz. Can freeze, once cooked, for later enjoyment. Try it with cauliflower rice and your favorite vegetable side dish. Chicken Skewers on a Bed of Spring Panzanella 1 cup plain Greek yogurt 4 large cloves garlic Juice of 1 lemon 2 chicken breasts 2 tomatoes ½ cucumber ½ onion 1 Tbsp olive oil For the Chicken: In bowl, mix yogurt, garlic, and lemon (reserve 2 oz in separate bowl.) Cut up chicken breasts into one inch chunks and then toss them in yogurt mixture. Cover and marinate at least 2 hours. Skewer and grill 2.5

minutes on each side. For Panzanella: Chop up tomatoes, half a cucumber, and half an onion into one inch pieces. Cover in 2 oz lemon and olive oil. Serve chicken over Panzanella. Chick-n-Salsa Loaf 6 oz. Home Made Salsa Verde (HOT! if you like) 1 tbsp. Olive Oil 1 Jalapeno (if you didn t use HOT! Salsa) 1 cup Finely Chopped Onion 1 ½ lbs. Ground Chicken 1 Egg 1 tbsp. Reduced Sodium Worcestershire sauce 2 tbsp. Home Made Barbecue Sauce (see our recipe) 12 Tin Foil 1 ½ tbsp. Minced Garlic 1 ½ tbsps. Home Made Taco Seasoning (see our recipe) ¼ cup Cilantro Preheat oven to 350. Use 5 9 loaf pan lined with parchment so it won t stick. Chop onion to almost minced. Chop cilantro. In skillet over medium heat, sauté jalapeno, onion and garlic till the onion is translucent (5 8 min). Mix the ground chicken, egg, taco seasoning, Worcestershire and cilantro. Place in loaf pan, and shape so evenly distributed in pan. Brush home made BBQ sauce over the loaf. Take the foil and fold it in half and place it like a tent over loaf pan (keeps BBQ from burning). Bake for approximately 1 hour, till the juices run clear and internal temps hit 170. Serves approx. 4 @ 4-6 oz. per serving (some reduction is expected during cooking process). Will freeze well. Serve with Broccoli & Tarragon Mashed Cauliflower for a meal the whole family will enjoy! Cinnamon Apple Glazed Cornish Hens 2 Cornish Hens 6 oz. Fresh Pressed Apple Juice 1 ½ tbsp. Water ½ medium Lemon Sliced 1 envelope Knox Gelatin

½ tsp. Cinnamon Preheat oven to 350. Remove giblets and discard. Rinse and pat dry. Using very sharp knife, split the hens lengthwise. Place cavity side up in roasting pan. Add water to ¼ cup of fresh-pressed apple juice and pour over hens. Bake uncovered for 45 minutes. Remove from oven and turn hens so breast is up. In small pan, combine remaining apple juice with cinnamon and gelatin. Mix until gelatin is dissolved. Add lemon and heat to near boiling, sauce should thicken slightly. Brush sauce onto hens, top with lemon slices and return them to the oven for an additional 15 minutes. Baste with sauce before serving. Servings 2 Serve in place of traditional turkey with the Savory Thanksgiving Stuffing, Tangy & Sweet Cranberry Sauce and other wonderful recipes we have designed to make Thanksgiving a Thankful meal! Coconut Crusted Chicken 1 lb. Chicken Tenders ½ cup Unsweetened Shredded Coconut 1 Egg 1 tbsp. Dijon Mustard Coarse Ground Black Pepper Pre-Heat oven to 350 Mix coconut and pepper in a small bowl. Wisk together egg and Dijon mustard. Dip chicken tenders in egg and mustard mixture. Place chicken into the coconut to coat thoroughly on all surfaces, and place in favorite baking dish. Bake chicken for 20 25 minutes till chicken reaches internal temp of 165. Serves 4, 6 oz. each serving. Recommended with steamed broccoli or asparagus and a salad. Will freeze well for later enjoyment.

Cranberry Chicken 4 Large Chicken Breasts (boneless, skinless) 8 tbsp. Sweet & Tangy Cranberry Sauce 1 Medium Onion 0 Calorie Non-Stick Olive Oil Cooking Spray ¼ tsp. Sea Salt ¼ tsp. Ground Black Pepper ¼ tsp. Ground Cloves Preheat oven to 350 F. Coat 8 inch square pan with cooking spray. Lay chicken breast in pan and sprinkle with dry seasonings. Peel and slice onion, pull apart into rings and lay over chicken. Stir cranberry sauce and spoon evenly over chicken. Cover dish with foil. Bake for 30 minutes covered. Remove foil, check for dryness, add ¼ cup water if needed. Re-cover and bake for an additional 20 35 minutes until internal temperature reaches 170 and chicken is tender. Serves 4 Festive alternative to turkey for Thanksgiving Dinner! Creole Chicken 2 Boneless Skinless Chicken Breasts 1 cup Celery 1 Red Pepper 1 Green Pepper 1/2 Small Onion 14.5oz. can No Salt Added Diced Tomatoes 1 tsp. Garlic Powder 1 tsp. Stevia 2 tsp. Mrs. Dash Extra Spicy Seasoning Blend ½ tsp. Paprika ½ tsp. Course ground pepper Hot Sauce to taste Slow Cooker Bag Chop Celery & Onion

Slice Red & Green Peppers Place Chicken in Slow Cooker, add all ingredients except for Stevia and cook on low over night (7-8 hours) Add Stevia just before removing from pot, stir well. Pull chicken apart and separate from stock for easy measuring Serves approx. 2 If you separate the chicken from the stock, you can measure it accurately. Grecian Chicken 1 tsp. Olive Oil 1 lb. Boneless Skinless Chicken Breast 1 tbsp. Lemon Juice 1 tbsp. Minced Garlic ¼ tsp. Dried Oregano 1 Lemon Sliced Preheat oven to 375 Combine olive oil, lemon juice, garlic and oregano and rub into chicken. Let stand for 30 min. Place chicken in favorite baking dish and bake for 45-60 minutes or until internal temps reach 170 Serves approx. 3 Will freeze well. Garnish with lemon slices and serve with favorite steamed veggies. Grilled Chicken Ratatouille 4 Boneless Skinless Chicken Breast 1 Red Bell Pepper 1 Medium Crook Neck Squash 1 Medium Zucchini 4 Firm Plum Tomatoes 1 Medium Red Onion 3 tbsp. Extra-Virgin Olive Oil 1 tbsp. Red-Wine Vinegar 3 tbsp. Fresh Chopped Basil 1 tbsp. Fresh Chopped Marjoram

¼ tsp. Coarse Ground Pepper 1 tsp. Ground Cumin Slice crook neck squash and onion into ¼ 1/2 rounds. Slice zucchini in half and quarter the bell pepper and tomatoes. Combine oil, basil and marjoram in small bowl. Reserve 1 tbsp of the mixture in another small bowl. Coat both sides of veggies with cooking spray and grill, turning once till soft and charred in spots. (Times vary for each veggie so don t wander off.) Rub the reserved herb & oil mixture on the chicken and sprinkle with pepper. Grill until cooked through. While chicken is cooking, chop veggies into 1-inch pieces, add vinegar and toss gently. Serves 4 Lay chicken on plate and top with ratatouille and enjoy. Grilled Chicken with Raspberry Sauce 4 chicken breasts 1 pint raspberries 1 tsp lime juice 1 sm garlic clove, minced 2 packets Truvia 1/8 tsp sea salt 2 Tbsp red wine vinegar 1/3 c chopped red onion Grill chicken. Season with black pepper and a touch of sea salt. Mash 1/2 of the raspberries with lime juice, garlic and Truvia. Taste to see if you need more Truvia Add salt, onion and vinegar. Spoon 1/4 of the sauce on plate. Top with grilled chicken and garnish with whole raspberries. Ground Chicken Burgers 1# ground chicken 1/3 cup chopped red onion 1 sm garlic clove, minced 2 tsp lemon juice 1/2 tsp sea salt 1/2 tsp black pepper Mix all ingredients. I use the large Pampered Chef scoop to measure out each burger. Form into patties and place in frying pan. No need to spray the pan, just add a little bit of water periodically as the burgers cook. Serve on a bed of lettuce. Leftovers can be frozen for quick protein on the go. Ground Chicken Tacos 1 pound of ground chicken romaine lettuce leaves chopped onion

jalapenos salsa Greek yogurt Brown chicken. Season with black pepper and taco seasoning. Use romaine lettuce as taco shells. Line with chicken, onion, jalapenos, salsa and Greek yogurt. Serve with fresh pico de gallo or salad. Jamaican Spiced Chicken Breast Makes 3 4 Servings ¼ cup minced red onion 1 Tbsp. Truvia 1 Tbsp. finely chopped seeded jalapeno pepper 2 tsp. cider vinegar 2 tsp. low sodium soy sauce ½ tsp. sea salt ½ tsp. ground allspice ½ tsp. dried thyme ½ tsp. black pepper ¼ tsp. ground red pepper 1 ½ lbs. boneless chicken breast (cut into smaller pieces, if desired) Olive Oil cooking spray Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done. Orange Chicken and Veggie Bowl 2 cloves garlic, minced 3 tablespoons reduced-sodium soy sauce 2 tablespoons orange juice 1 tablespoon minced ginger 1 lb boneless skinless chicken breast, thinly sliced 1/2 teaspoon canola oil, divided 4 scallions, thinly sliced 1 red bell pepper, thinly sliced 1 cup broccoli florets In a big bowl, whisk together garlic, soy sauce, orange juice and ginger. Add the chicken and toss to coat. Refrigerate for 15 minutes. Heat large skillet or wok over medium heat. Spritz the skillet with oil. Add scallions, peppers, broccoli and 1 tbsp water. Stir-fry until tender, 4-5 minutes. Put in a clean bowl. Spritz the skillet again with oil. Add the chicken, reserving the marinade. Cook until the chicken is cooked through, about 4 minutes. Stir frequently. Add veggies and marinade. Cook for and additional 2 minutes. Oven Baked Fajitas from Renee 1 pound boneless, skinless chicken breasts, cut into strips olive oil 2 tsp chili powder 1 1/2 tsp cumin

1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp seasoned salt diced tomatoes and green chilies 1 medium onion, sliced 1/2 red bell pepper, cut into strips 1/2 green bell pepper, cut into strips Preheat the oven to 400 degrees. Place chicken strips in a sprayed 13 9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Peppered Chicken & Asparagus 1 lb. chicken scallopini (chicken breasts pounded flat) ½ cup low sodium chicken broth 1 medium yellow squash 1lb. asparagus spears 1 large red bell pepper 4 green onions 0 calorie olive oil cooking spray Coarse Ground Pepper ½ tbsp. Onion Powder ½ tbsp. Cumin Slice squash lengthwise in half then into thin ¼ ½ strips. Slice red bell pepper lengthwise into ¼ ½ strips. Trim lower woody sections off asparagus. Trim base of onion and split down center. Heat skillet to medium. Spray 0 calorie olive oil cooking spray. Place chicken in skillet and sprinkle with seasonings. Saute the chicken 12 15 minutes total, turning half way through. Add asparagus and squash spears, red bell pepper and onion. Cover and continue sautéing till asparagus starts to soften. Serves 4 Split veggies evenly between 4 plates and top with chicken. This dish will not freeze well, as veggies will lose their crispiness. Can be prepared on Foreman grill. Savory Roasting Hen 4 tsp sea salt

2 Tbsp paprika 1 tsp cayenne pepper 1 tsp thyme 1 tsp onion powder 1 tsp white pepper 1/2 tsp garlic powder 1/2 tsp blk pepper 2 Onions, quartered 2 Garlic cloves sprigs of rosemary Mix the dry ingredients together and rub hen. Stuff cavity with onions, garlic and rosemary and place the hen in a roasting bag. Refrigerate overnight. Bake at 250 for 5 hours. Spaghetti Squash with Chicken & Pears 3 lb spaghetti squash, quartered and seeded 1 tsp olive oil 1 lb boneless, skinless chicken breast, trimmed and cut into ½ inch thick strips ¼ cup minced onion 1 pear, cored and sliced ¼ inch thick (Tip: to prevent sliced pear from browning, place in a bowl of cold water; drain when ready to use.) 1 tsp dried sage Sea salt and Pepper to taste Fresh Parsley, chopped Preheat oven to 375. Place squash, cut side down, on a foil-lined, rimmed baking sheet. Add ¼ inch water to sheet. Bake for 30 minutes, then turn the squash over, cut side up. Bake another 30 minutes or until edges are golden brown and squash is easily pierced with the tip of a sharp knife. Set aside until just cool enough to handle. In a large nonstick skillet, heat oil on medium. Add chicken and onions, cook for 2 minutes. Add the pear and sage. Sauté, stirring occasionally, until chicken is cooked through, about 5 minutes. Transfer chicken, pears and pan drippings to a large bowl. With a fork, scrape stringy squash flesh from skin, separating into strands. Add squash flesh to bowl with chicken mixture. Add sea salt and pepper to your taste. Toss to combine. Sprinkle with fresh parsley and serve. Spanish Chicken Chorizo 2 lbs. ground chicken ¼ cup cider vinegar ¼ cup ice water 1 ½ tbsp. hot pepper flakes ½ tsp. dried Mexican oregano 1 tsp. finely ground black pepper 1 tbsp. paprika 1 tsp. sea salt Combine and mix all the spices with the water and cider vinegar. Add spices to the ground chicken and mix thoroughly.

Grind it thru the medium plate on your meat grinder. Make sausage patties or form into links and freeze. Can be grilled on your Foreman grill or cooked in your favorite skillet. Be sure internal temps hit 170. Allow to set in fridge for 8 hours before cooking to allow all the flavors to be absorbed by the meat. Serves 8 @ 4 oz. each Freeze for up to 3 months. This will keep in refrigerator for 3 days. Stuffed Peppers 2 cups Cooked Chicken 1 Head Cauliflower 1/2 cup Chopped Onion 1/3 cup Sweet Peppers 4 Bell Peppers (your choice of color) 1/2 tbsp. Extra Virgin Olive Oil 1 tsp. cumin 1 tbsp. chili powder ¼ tsp. garlic powder ¼ tsp. crushed red pepper flakes ¼ tsp. oregano ½ tsp. paprika ¼ tsp. sea salt Preheat oven to 400. In small bowl, mix together spices. Grate cauliflower into rice sized pieces to yield about 2 cups. Pre-cook chicken till just done, and still juicy. Dice and set aside. Cut tops off peppers and remove seeds to make pepper bowls, reserve the tops. Using oil, sauté the sweet peppers & onion over medium heat till cooked through. In separate pan, simmer cauliflower in water till translucent (about 8 minutes). Pour off any remaining water. Once cauliflower is cooked, add 1/4 cup to 1/3 cup water to the pan. Add chicken, vegetables and the mixed spices, stir and simmer until water cooks down. Fill pepper bowls with chicken and veggie mix and place in the oven. Bake for about 20 minutes. Serves 4 Can freeze for later enjoyment Serve with a fresh crisp salad and enjoy! Use a combination of bell peppers for a colorful ensemble.

Sweet Italian Sausage with Anise 2 lbs. ground chicken ½ cup ice water 1 ¼ tbsp. dried anise ½ tbsp. sea salt ½ tsp. finely ground black pepper ½ tsp. dried thyme ½ tsp. dried oregano Combine and mix all the spices with the ½ cup of ice water. Pour spices and water into the ground chicken and mix thoroughly. Make sausage patties or form into links and freeze. Can be grilled on your Foreman grill or cooked in your favorite skillet. Be sure internal temps hit 170. Serves 8 @ 4 oz. each. This will keep in refrigerator for 3 days or freeze for up to 3 months. Tarragon Chicken 4 (6oz) skinless, boneless chicken breast halves ¼ tsp. sea salt 2 Tbsp. EVOO 1 tsp. grated lemon rind 2 Tbsp. fresh lemon juice 1 garlic clove, minced 2 tsp. minced fresh tarragon 1/8 tsp. sea salt Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼ inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with ¼ tsp. sea salt. Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 tsp. oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 tsp. oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook until done. Transfer chicken to a serving platter. Pour pan drippings over chicken. Zesty Chicken and Asparagus Skillet Meal 2 lbs. skinless boneless chicken (scallopini cut works great) ½ cup low/no sodium added chicken broth 1 lb. asparagus spears trimmed

1 small yellow squash 4 green onions 1 red bell pepper 2 tbsp. olive oil sea salt & pepper to taste ½ tbsp. chili powder (paprika can be substituted for a milder dish) Directions: Trim woody stems from asparagus. Slice red pepper lengthwise into ¼ ½ inch strips. Slice squash in half crosswise and cut into ½ inch strips. In large skillet, heat 1 tbsp. olive oil over medium high and sauté chicken till lightly browned, about 10 minutes, stirring frequently to prevent burning. Carefully add broth, cover and cook 3 5 minutes till chicken is tender and no longer pink. Add asparagus, squash and peppers. Cover and steam for 2-3 minutes till vegetables are tender-crisp. Serves 4 Should freeze well for future enjoyment. Lay steamed vegetables out on plate and top with 5-6 oz. of chicken. Sprinkle lightly with chili powder or paprika and serve. Zesty Lemon Garlic Chicken 9 Chicken Tenders (3 per person) 4 cloves of garlic, pressed 1 lemon cut in half, slice one half, squeeze juice out of other half ¼ yellow onion chopped Sea salt and pepper to taste Preheat oven to 350. Spray a 9 9 glass baking dish with olive oil. Squeeze the juice of the ½ lemon in the dish. Place the chicken on top of the lemon, add the garlic, sea salt and pepper. Sprinkle the onions and place the lemon slices on top of the chicken. Bake in the oven 30 minutes or until done.