How To Prepare
Directions:
Heat oil in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.
Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with pepper to taste.
Discard the skin and carve the turkey and serve in appropriate portion size according to your menu
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Crock Pot Turkey Breast with Gravy
How To Prepare
1. Place chicken in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon pepper. Add broccoli strips, Brussels sprouts, celery, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls.
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Chicken Breast With Shaved Brussels Sprouts
How To Prepare
Directions:
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil and bake uncovered another 5 minutes.
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Chicken and White Bean Stuffed Peppers
How To Prepare
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and sugar free maple syrup. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with pepper.
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Chicken and Red Wine Sauce
How To Prepare
Heat oil in a large pan or stockpot.
Sauté onions, leeks, carrots and celery pieces until leeks and onions are softened.
Add mushrooms and cook until soft.
Sprinkle herbs and cook for 1 minute or until fragrant.
Stir in chicken; add chicken broth and water.
Bring to a boil, then simmer for 15 minutes.
Makes 8-10 cups
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Chicken and Leek Soup
How To Prepare
1. Combine juice and next ingredients (through chili flakes) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator at least 1 hour and up to 3.
2. Preheat oven to 375°.
3. Place chicken in a 13- x 9-inch baking pan coated with cooking spray. Bake, covered, 20 minutes; uncover and bake 25 minutes or until chicken is done.
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Mojo Chicken
How To Prepare
1. Preheat broiler.
2. Heat oil in a 10-inch ovenproof skillet over medium heat. While oil heats, coarsely chop spinach and finely chop onions. Combine egg whites, and Greek seasoning, in a large bowl; stir well with a whisk. Add spinach and onions, stirring well.
3. Add egg mixture to pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set.
4. Broil 2 to 3 minutes or until center is set. Transfer the frittata to a serving platter immediately;
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Mediterranean-Style Frittata
How To Prepare
In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, carrot, onion, and garlic for 5 minutes, or until soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, thyme, and pepper. Bring to a boil, still on medium high. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the vegetables are very tender, with no crispness remaining.
Stir in the zucchini. Cook for 3 minutes, or until almost tender-crisp.
Stir in the fish. Cook for 2 to 3 minutes, or just until it flakes easily when tested with a fork.
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Mediterranean Seafood Stew
How To Prepare
Directions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, 3 to 4 minutes.
Add the garlic and cook for 1 minute.
Stir in beef, parsley, tomato paste, and ¼ teaspoon pepper. Cook, breaking up with a wooden spoon, until browned, 8 to 10 minutes.
Fill a butter lettuce leaf with the meat mixture, cabbage, tomatoes, and cilantro. Serve with the hot sauce, if desired.
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Meaty Soft Tacos
