Repairvite Recipes II
Chicken Curry Salad Recipe
Ingredients
1 1/2 lbs cooked chicken
1 – 2 Tbsp oil
1 yellow onion,roughly chopped
2 heaping Tbsp yellow curry powder to taste
1apple (tart or sweet, your preference), peeled, cored, and diced
½ cup chopped fresh cilantro (just lightly packed)
2 green onions, sliced
Directions:
1. Add yellow onion to large fry pan and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits.
2. Add onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool.
3. Mix in the apple, green onions, and cilantro. Serve.
FishSoup
2 tbsp coconut oil
2 leek onions sliced
4 cloves of garlic, pressed
3 inches of fresh ginger, peeled, grated
3 celery, sliced
6 carrots, peeled, sliced
2 yellow squash, diced
2 boxes of Pacific Low Sodium Chicken Broth
2 Cups of water
1½ lbs of cubed cod, tilapia, mahi mahi, OR orange roughy
Directions:
1. Heat large stock pot over medium high heat and add oil. After prepping vegetables, add onion and garlic for 4-5 minutes until wilted and slightly golden.
2. Next add ginger and celery, stirring well for 1minute.
3. Turn up heat to High and add1cup of broth and carrots. Cover pot and let broth come to a boil. Boil carrots for 5 minutes.
4. Next add yellow squash, rest of the broth and the water
5. Wait until the broth begins to boil then add cubed fish. Reduce heat to medium and cover for 5 -10 minutes until fish is bright white and flakes easily.
6. Serve hot and enjoy.
) Lettuce Wraps
Ingredients
1 lb ground turkey
2 inches fresh ginger, peeled, grated
3 Cloves of garlic, pressed
½ C Water chestnuts chopped
4Carrots, shredded
½ - ¾ C Chicken broth
¼ C Sesame Seasoning from Costco
Head of iceberg lettuce or romaine leaves
Directions:
1. Heat large pot to medium high to brown turkey.
2. Add in garlic and ginger when meat is almost cooked through.
3. Reduce heat to medium when meat is fully cooked.
4. Stir in chestnuts, carrots, broth and Sesame Dressing
Spoon on top.
Ground Turkey and Vegetables
Ingredients
3 cloves of garlic
½onion, diced
2 Tbsp seasoning
1lb ground turkey
1 ½ C baby carrots
1C green beans, trimmed, cut in half
2 zucchini, sliced
Directions:
1. In a large pan on medium heat, begin to brown the meat. When the meat is almost done cooking, add in garlic, onion and seasoning.
2. Meanwhile, in a steamer basket steam carrots for 5 minutes covered. Add in green beans for 5 minutes. Finally zucchini.Turn off heat and leave covered until meat is cooked through.
3. Spoon meat into bowl and top with vegetables.
CASABLANCA CARROT SOUP
Ingredients
2Tbsp olive oil
1lb carrots,cut into 1/4 inch rounds
2 green onions, minced
(2Tbs.) 1clove garlic, minced
(1tsp.) ¼ tsp .Ground Cinnamon
½tsp .Ground Turmeric
½ tsp .Ground Cumin·
2 14.5 oz .cans low sodium vegetable/chicken broth
2cups carrot juice
¼ cup chopped fresh mint
1Tbsp.lemon juice
1tsp.lemon zest
(mint sprigs for garnish, optional)
Directions
1. Heat oil in large pot over medium high heat. Add carrots, onions, garlic, cinnamon, turmeric, and cumin; stir 3 minutes. Add broth, and bring to a boil. Reduce heat to medium-low, cover, and simmer 30 to 35 minutes, until carrots are very tender.
2. Puree carrot mixture with carrot juice and mint in blender until smooth. Stir in lemon juice and zest. Return to pot to warm, if necessary. Serve hot or chilled, garnished with mint.
Sausage with Wilted Spinach and Fennel
Ingredients
1 pkg Sweet Italian Chicken Sausage (raw)
2 tbsp Almond oil
1bulb fresh fennel, thinly sliced
3 cloves garlic, sliced
½ Chicken Broth
1bag baby spinach, washed
Directions:
1. Put sausage on lipped baking sheet in oven set to broil.
2. Meanwhile, in a large frying pan, heat oil on medium high.
3. Add garlic and fennel. Cook for 4 minutes.
4. Turn sausage to finish cooking in the broiler.
5. Add broth and spinach to pan. Stir until spinach wilts.
6. Spoon spinach mixture on to plate and top with sausage.
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