Chicken Salad with Apples


3 1/2oz chicken, cooked
1 Apple, diced
1 Tbs lemon juice
1/8 tsp cinnamon
dash of salt
sugar sub. to taste
Lettuce

Mix chicken, apples and lemon juice together, sprinkle with sugar sub. and cinnamon. Chill for 20 minutes. Serve over lettuce.

Chicken Salad with Celery Sticks


3 1/2oz of chicken
Celery
2 tablespoons Bragg’s liquid aminos
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon organic poultry seasoning
1 tablespoon minced onion
Salt and pepper to taste

Cook chicken in a little water. Finely chop all ingredients. Mix with spices and additional liquid
ingredients. Serve with celery sticks or mix in diced celery.

Basic Baked Chicken


chicken
lemon juice
salt and pepper

Place chicken in 9x13 pan. Pour ½ cup lemon juice over chicken. Sprinkle with salt and pepper. Cover with foil and bake at 350 for 30‐35 minutes or just until not pink.

Grilled Chicken Tacos


3 1/2oz cooked chicken, shredded
1/4 cup water
1 tsp onion powder
1 clove garlic
1/8 tsp oregano
cayenne pepper to taste
pinch of cumin
cilantro, chopped
2‐4 large lettuce leaves, washed, dried

In small pan cook chicken in water, add spices. Deglaze the pan with lemon juice or water. Wrap chicken in lettuce leaves and eat with hands like a taco.

Spinach, Chicken & Strawberry Salad


2 cups spinach, washed, dried
3 1/2oz chicken (warm or cold)
5‐6 strawberries, sliced
strawberry vinaigrette (recipe under “Sauces/Dressings”)

Toss together.

Mexican Chicken


3 1/2oz chicken, cooked
1 Tomato, cubed
cumin to taste
chili powder to taste
cilantro leaves, chopped

Reheat chicken. Slice thin or shred. Eat on top of melba toast.

Steak (or Chicken) Pizzaiola


3 1/2oz steak (or chicken)
tomato (diced)
2-3 cloves minced garlic
1 t oregano
1 t basil
1/4 t chili powder
black pepper

Preheat oven to 350.
Place 1/2 of the diced tomato in casserole dish.  Add meat on top of tomato and top with minced garlic.
In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.  Cover tightly with aluminum foil or with lid.
Bake 45-60 mins. TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above.

Curry Chicken with Spinach


3.5 ounces chicken (cut into small pieces)
2 cups spinach
2 t. onion powder
1 garlic clove (minced)
1⁄2 cup water
1⁄4 t salt
1⁄4 t pepper
1 lemon
1 T. curry powder

Mix chicken, all seasonings, 1⁄2 the lemon and cook in water until chicken is cooked. Throw the spinach in pan for 1 minute with chicken. Serve in a bowl. Squeeze the other 1⁄2 of the lemon on top and enjoy. NOTE: This recipe includes 1 serving of meat, vegetable and the juice of 1 lemon.

Fried Chicken Fingers


3 1/2 oz chicken
1 grissini
1 T milk (or water)
Seasonings of your choice
(salt, pepper, paprika, ground red pepper, garlic powder)

Preheat oven to 350.
Slice chicken breast into 3-4 fingers.
In small bowl, mix milk and any seasonings you prefer. Check labels for sugar.  Grind grissini bread stick in food processor until it is a fine powder. (I use a Magic Bullet.)  Put grissini powder in a separate small bowl.
Add chicken to seasoning mixture and toss to coat well.  One at a time, place chicken in grissini powder and coat both sides of chicken.  Place chicken in baking dish and bake 30-40 mins or until done, turning over halfway through.  In last 5 mins, broil 2-3 mins on each side.  Serve immediately.
NOTE:Remember that this recipe includes both your meat and grissini portion. As well as your daily allowance of milk.

Ginger Orange Chicken


3 1/2 oz chicken - cut into chunks
black pepper
orange - divided in quarters
2-3 cloves minced garlic
1 T fresh ginger root (about 1/2"-1" long piece, peeled & minced)
1/2 t basil
juice of half lemon

Preheat pan over MED heat.  Sprinkle chicken with pepper.  Add chicken to pan and fry until brown on all sides, about 5-10 mins.  Add garlic and cook for 1 min.  Squeeze juice of orange quarters over chicken.
Peel and separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well.
Cover and simmer for about 20-30 mins.
NOTE: This includes your meat and fruit portion for this meal.

Cream of Chicken Soup

*3.5 oz chicken raw. ( then cook)
*3.5 oz celery
*2 cups of chicken broth (the water you boil your chicken in)
*3 Gloves of Garlic
* 1T dehydrated mined onion
*1/2t parsley
*1/2t basil
*ground white pepper ( to taste)
*salt (to taste)
1)Preheat saucepan over MED-HI heat
2)Add water, celery, and chicken to pan. 
3)Bring to a boil. 
4)Cook chicken until almost done.
5)In food processor combine all remaining ingredients as well as the chicken and pulse until reaches desired consistency.
6)Continue boiling celery.
7)Pour back into saucepan and bring to a boil
8)Reduce heat to simmer, cover and heat 20-30 min
5)Serve
Note: I added more water when I returned all the ingredients back to the pan.