||jalapeno (seeds removed)
||diced tomatoes with chilis
||lime (~2 Tbsp juice)
Dice the onion, celery, and jalapeno. Mince the garlic. Combine and cook in olive oil over medium heat for about five minutes.
Pour mixture into crock pot. Add chicken breast, chicken broth, tomatoes, oregano and cumin. Cook on low all day or high for for half.
Remove the chicken and shred with two forks. return the meat to the pot. Squeeze the lime juice into the soup. Roughly chop the cilantro, add to the pot, give it a quick stir and serve. Dice the avocado and add a few chunks to each bowl.
From Sue – Fall 2016
2 chicken breasts, chopped into bite-sized pieces
1/2 cup orange juice
2 T soy sauce
2 t garlic powder
~1/2 T corn starch
1/4 t red pepper flakes
Mix the chicken, orange juice, soy sauce, and garlic powder in the crockpot.
Cook on low for 6 hours (high for 3 hours). With 15 minutes remaining remove the chicken and mix in the corn starch to thicken.
Stir the chicken back into the sauce, and allow it to cook for another 15 minutes.
Serve with rice and top with red chili flakes to taste.
1 pound boneless chicken breast – trimmed of fat, sliced thin
4 ounces tomato sauce
3 tablespoons vegetable oil
3 packets Splenda®
½ teaspoon sea salt
¼ teaspoon black pepper
2 cloves garlic – diced fine
½ whole fresh jalapeño – diced fine
6-12 green onions stalks – diced
½ cup cheddar cheese – grated
Combine chicken, 2 tablespoons oil, Splenda®, salt, and pepper, jalapeño and onion. Refrigerate if desired. In 375 degree wok, cook garlic in 1 tablespoon oil for 3 to 5 minutes. Add meat mixure and green onions. Stir-fry for 10-20 minutes, or until meat is cooked through. Add tomato sauce and cook until thinkens. Remove from heat and sprinkle with cheddar.
Serves 3: Dan, Amy and Connor
This is an original recipe by me. – Dan