Spicy Chicken Casserole

Number of Servings: 10

Ingredients

2 lbs of Chicken Tenderloins
4 large Green Chilis
4 Jalapeno Peppers
6 cloves of Garlic
1/2 cup of Chicken Broth
1 lbs of Cream of Mushroom Soup
2 cups of Brown Rice
2 tablespoons of Cayenne Pepper Powder
2 tablespoons of Red Chili Pepper Powder
2 tablespoons of Olive Oil
2 Cups of Mexican blend cheeses (Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses)

Preparations

Pre-heat oven to 375 degrees.

Dice jalapeno peppers and green chili peppers. Mince garlic. Include the seeds from the peppers if you want a spicier casserole.

Instructions



Sautee' chicken over low heat with olive oil, cayenne pepper powder, and red chili pepper powder. Sautee' vegetables in separate pan over low heat with olive oil.

Grease a baking casserole dish with olive oil. Pour rice, chicken broth, and soup into the casserole dish. Mix in chicken and vegetables. Bake in oven for 45 minutes. Add 2 cups of Mexican blended cheeses. Bake for another 15 minutes.



Vegetarian Alternatives

Replace meat with combination of lentils and additional vegetables, including broccoli and onions.

Spicy Steak and Bacon Sweet Corn Soup

Number of Servings: 20

Ingredients

2 lbs of Beef for Stew
1 lbs of Bacon
2 tablespoons of Olive Oil
3 cloves of Garlic
1 tablespoon of Cayenne Pepper Powder
1 tablespoon of Red Chili Pepper Powder
3 Jalapeno Peppers
3 Green Chili Peppers
6 Green Onions
1 lbs of Mushrooms
1/2 Cup of Cilantro
64 oz of Harvest or Sweet Corn Soup

Preparations

Dice jalapeno peppers, green chili peppers, and green onions. Slice mushrooms. Mince garlic. Include seeds if you want a spicier soup.

Instructions



Saute' beef and bacon on medium heat until meat is golden brown in olive oil, cayenne pepper powder, and red chili pepper powder. Saute' mushrooms, jalapeno peppers, green chili peppers, green onions, and garlic in olive oil on medium heat in separate pan.

Pour soup into slow cooker. Add meat and vegetables. Cook on high for two hours. Stirring occasionally.

Serving



Prior to serving, stir in the Cilantro. Best served with sour cream and mexican cheese. Serve hot.

Vegetarian Alternatives

Replace meat with combination of kidney beans and lentils.

Spicy Tofu Spring Rolls

Tofu Package



Spices (Cayenne Pepper, Yellow Curry, and Cumin)

Ingredients - Tofu

16 oz of Extra Firm Tofu (sliced)
1/2 cup of Chicken Stock
2 tbsp of Cayenne Pepper
2 tbsp of Yellow Curry
2 tbsp of Cumin

Instructions



Tofu Strips

Preheat oven to 350 degrees. Slice Tofu into 1/2 inch in diameter strips. Pour Chicken Stock into oven safe bowl. Place Tofu strips in bowl. Sprinkle spices over the Tofu. Mix the Tofu strips to make sure the spices are consistently mixed over Tofu. Bake Tofu for 30 minutes.

Ingredients - Stuffing

8 oz of Broccoli Coleslaw (shredded)
8 oz of Bean Threads (boiled and cooled)
6 sprigs of Cilantro (minced)
1/2 cup of Red Chili Garlic Sauce
Package of Rice Paper



Bean Threads Package



Stuffing Ingredients

Ingredients - Stuffing



Put the Roll Together

Boil Bean Threads and cool with cold water. Dip the Rice Paper in warm water and lay on cutting board or cookie sheet. Assemble the Roll by putting a strip of Bean Threads, Broccoli Slaw, Tofu strip, and pinch of Cilantro with a line of Red Chili Garlic Sauce on top in a Rice Paper.



Voila! Good to go! Yummy!

Roll the Rice Paper around the ingredients starting with the narrow side of the paper.

Serving Suggestions

Serve with Thai Peanut Sauce or Low Sodium Soy Sauce.

Turkey Meatballs and Pasta

Meatball Mix


Ingredients - Meatballs

1 lbs of Ground Turkey or Ground Chicken
2 sprigs of Cilantro (chopped)
2 sprigs of Parsley (chopped)
1 tbsp of Cayenne Pepper
1 tbsp of Red Chili Pepper Powder
3 tbsp of Vegetable or Peanut Oil
1 cup of Ground Breadcrumbs
1/2 cup of Chicken Stock
2 Eggs



Sauteed Meatballs

Instructions

In large mixing bowl, whisk all ingredients except for the meat. Add meat and mix by hand until ingredients are well mixed. In a large frying pan, heat vegetable or peanut oil. Saute' meatballs over medium heat until golden brown on the outside.



Remaining Ingredients

Ingredients - Pasta

16 oz of Brown Rice Spiral Pasta
1/2 cups of White Mushrooms (diced)
1/2 cups of Cherry Tomatoes (sliced into quarters)
1/2 White Onion (chopped)
2 sprigs of Fresh Oregano (chopped)
4 cloves of Garlic (minced)
1/2 cup Romano Cheese (shredded)
1/2 cup Parmesan Cheese (shredded)
1/2 cup of Mozzarella Cheese (diced)
2 tbsp of Olive Oil



Putting it all Together.

Instructions

Boil water and add noodles with a tbsp of salt. Drain noodles. Add olive oil with mushrooms, cherry tomatoes, white onions, oregano, and garlic to pot. Saute' ingredients until onions are golden brown. Add Noodles. Add Cheese. Stir over low heat until cheese is consistently melted.



Voila! Enjoy!

Vegetarian Suggestions and Alternatives

You can replace the ground meat with ground tofu or crushed corn/bean mix to keep the meal vegetarian. You can also bake the meatballs using Stock, including Chicken Stock, or with Vegetable Stock if you go with tofu or vegetable based ball mix.

Salmon Pasta

Ingredients

.5 lbs of Salmon
1 cup of Sliced Mushrooms
1 cup of Diced Celery
1 cup of Diced Tomatoes
1 cup of Diced Onions
1 cup of Minced Scallions
1/2 cup of Chopped Cilantro
4 Cloves of Minced Garlic
2 tablespoons of Red Chili Garlic Paste
1 tablespoon of Cayenne Pepper
2 tablespoons of Low Fat/Low Cholesterol Butter
3 cups of boiled Brown Rice Noodles

Instructions

Boil 3 cups of Brown Rice Noodles. Heat skillet with low fat/low cholesterol butter. Saute' Salmon over medium heat. Add vegetables and herbs. Add noodles. Add red chili garlic paste and cayenne pepper. Stir over low heat for five minutes.

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.