Chicken Mushrooms and Veggie Salad

Ingredients

Boneless Skinless Chicken Breasts (3)
Mushrooms (1/4 Cup chopped)
Rice Vinegar (2 Tablespoons)
Chicken Stock (1/3 Cup)
Carrots (1/3 Cup Stripped)
White Onion (1/3 Cup Stripped)

Instructions

Preheat oven to 350 degrees. Put chicken, mushrooms, rice vinegar, and chicken stock in casserole dish. Bake for 45 minutes. Serve with carrots and onions.

Cabbage Soup

Ingredients

Vegetable Broth (28 oz)
Water (2 Cups)
Cabbage (1 Head finely chopped)
Brussels Sprouts (10 finely chopped)
Carrots (1/2 Cup finely chopped)
Broccoli (1/2 Cup finely chopped)
White Onions (1 finely chopped)
Mushrooms (1 Cup sliced)
Garlic (6 Cloves Minced)
Kidney Beans (2 Cups)
Fresh Cilantro (1/2 Cup finely chopped)
Ground Cumin (1 Tablespoon)
Ground Brown Curry (2 Tablespoons)
Ground Cayenne Pepper (2 Tablespoons)
Ground Oregano (2 Tablespoons)
Ground Red Chili Pepper (2 Tablespoons)

Instructions

Combine all ingredients in Crock Pot cooking on high heat for 4 hours. Reduce to low heat for another hour.