Chicken Tortilla Soup

Chicken Tortilla Soup
Submitted by: Heidi Roark

Ingredients:

2 chicken breasts

1 14oz can of diced tomatoes

1 can of El Pato sauce (mexican tomato sauce)

1 small can of diced green chillies

1 chicken bullion cube

1 onion diced

1 potato chopped into 1/2 inch cubes

frozen carrots (about half a small bag)

frozen corn (about half a small bag)

corn tortillas cut into thin strips

Avocado for topping

shredded cheese for topping

Boil chicken in large pot in water until fulling cooked.

drain about half the water and keep the remainder in the pot

shred the chicken and put it back in water.

add in the tomatoes, el pato sauce, green chilies, onion, bullion cube, carrots, corn and potato. If the consistency is too thick add water or chicken broth to make it thinner. Bring to a boil then simmer for 20 minutes.

While that is simmering, fry the tortilla strips in olive oil in a small pan. Cook about 10 strips in each bath.

When complete serve in bowls with avocado, cheese and tortilla strips as toppings.

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Submitted by Sheila Marquises

15 min prep

10 min cooking

Serves 4

1 tbsp oil

1 garlic clove, crushed

4" piece of ginger, peeled & thinly sliced

3 boneless, skinless chicken breasts, sliced

4 spring onions, sliced

7 oz asparagus spears, cut into short pieces

2 tsbp soy sauce

1/3 cup slivered almonds, roasted

Heat wok or large frying pan over high heat, add oil and swirl to coat.

Add the garlic, ginger, and chicken and stir fry for 1-2 mins until chicken changes color.

Add spring onions, asparagus and stir fry for 2 mins until onion is soft.

Stir in soy sauce and 3 tablespoons water, cover and simmer for 2 minutes until chicken is tender and veggies are slightly crisp. Sprinkle with almonds and serve over steamed rice (optional).

Organic Stew

Hearty/Healthy Organic Stew

(feeds approx. 4 adults)

1 ½ - 2 lbs. of stew meat (organic, grass fed beef if possible) cut up into 1/2 “ pieces.

2 cloves of garlic

2 organic carrots diced up

½ white onion sliced

2 organic celery stalks sliced thinly

4 chopped up red potatoes

Approx 1 ½ t. of sea salt

Fresh or dry spices (rosemary, oregano…. Whatever you like..herbs d’provence)

(brown the meat first and then add next 5 items along w/ approx. 1 ½ cups of water and let cook covered on low heat for 2 hours so meat can get tender, might need to add more water. I use a cast iron pot, that way you also get more iron in your food)

After this mixture has cooked I add 1 lb. or organic green beans

And cook for an additional 20 minutes.

Then I add an organic zucchini and let cook for maybe 10 more minutes so it does not get too mushy.

In the meanwhile I chop up a variety of different kales and put it in the toaster over tossed in olive oil for approx. 10 minutes or until it gets a bit crispy and then add it to the stew at the very end.

The family loved this stew!! Bon appétit!!!

You can add any veggies that you like to it: broccoli, mushrooms…

The Guyot Family