• 4-6 Chicken Breasts
• 1 Small pkg frozen corn
• ½ of each: Yellow pepper, red pepper, green pepper (cut and sliced, seeds removed)
• 1 Yellow Onion, diced
• 1 16oz Jar of salsa
• 2 16oz Cans of black beans, drained and rinsed
• ¼-½ tsp of chili powder (as desired)
• 1 tbsp Olive oil
• 1 4oz Can of diced green chiles
• For Garnish:
  – Sour cream
  – Shredded cheese

Set crock pot setting on medium/high, mix in all ingredients and stir. Cover and cook 6 hours or until chicken begins to shred easily. Serve with a sour cream dollop and lightly sprinkle shredded cheese on top.

Additional ideas: serve with broken up corn tortilla chips or wrap in corn tortillas.

Serves 4-6

• 2 cups White quinoa, rinsed well
• 4 cups Water
• 1 tsp Salt
• 1 ½ tbsp Olive oil, plus a splash
• 3-4 Medium White potatoes, diced
• 1 large Yellow onion, diced
• 1 cup Asparagus, cut into small pieces
• 1 lb pkg Chicken breast tenderloins

Bring quinoa, water and salt to a boil in a large pot and simmer about 20 minutes until the quinoa opens and is soft. Drain any remaining liquid.

Add ½ tsp olive oil in a skillet, then adding the potatoes and ½ tsp salt. Coat potatoes and toss. Cover and let cook until potatoes begin to soften, remove lid and add asparagus and onions. Toss again, add a splash of olive oil and cook until the potatoes are lightly browned. Add additional salt if necessary, to taste.

In another skillet, add 1 tbsp olive oil, chicken and ½ tsp salt. Brown lightly on each side and remove from skillet once thoroughly cooked. Either leave as large pieces or dice before adding to bowl.

In a large bowl, add quinoa, asparagus and potato mixture and chicken. Toss and stir, adding another splash of olive oil if desired. Salt to taste.

Serves 4-6

• ½ tbsp Olive oil
• 3 Yellow Squash, sliced lengthwise
• 3 Zucchini, thinly sliced
• 1 Yellow Onion, diced
• 1 Red pepper, chopped
• 2 tbsp Balsamic vinaigrette
• Sea salt
• 1 16oz pkg Tinkyada GF pasta spirals
• 1 8oz pkg organic mozzarella or Veggie Shreds mozzarella (or larger if you wish to add additional cheese to top of the dish)
• 1 8oz pkg feta cheese (if desired)
• ¼ tsp of Crushed red pepper

Preheat oven to broil. Following directions on package for pasta, cook aldente, drain and rinse with cold water.

Grease a cookie sheet with olive oil and place sliced zucchini, squash, onions and peppers. Drizzle a small amount of olive oil over the top of the vegetables and lightly sprinkle with sea salt.. Place in oven and cook until lightly browned (be sure to stay close by as this goes fast!) remove and place all ingredients into a large bowl. Reduce oven heat to 350 degrees.

Add the pasta to the large bowl of vegetable, add cheeses and crushed red pepper, then toss with ½ tbsp of olive oil. Next place all ingredients into a glass 9.5×13.5×2 baking dish. If you desire, sprinkle more cheese over mixture before covering. Cover with foil and place in oven. Cook 20 minutes, then remove foil and cook another 8-10 minutes to lightly brown and melt the cheese. Remove and serve.

Serves 4-6

• 2 tbsp Balsamic vinegar
• ½ tsp Black pepper
• 2 tbsp Rice vinegar
• 1 ½ tbsp Orange Blossom Honey
• 2 tsp Dijon mustard
• 1 cup Strawberries, sliced
• ½ cup red onion, finely chopped
• ½ cup walnut pieces
• 8 cups Fresh Spinach

Combine balsamic, rice vinegar, honey, mustard and pepper. In large bowl, toss spinach, strawberries, walnuts and red onion with dressing. Serve.

Serves 4-6

• 2 medium Sweet potatoes sliced thinly
• 1 cup cauliflower, sliced small
• 1 ½ cup green cabbage, sliced into thin shreds
• 1 ½ cup red cabbage, sliced into thin shreds
• 1 medium Red onion, chopped
• 3 tbsp Extra virgin olive oil
• 1 tbsp Butter or coconut butter/oil
• 1 clove of garlic (if desired) crushed
• Sea salt, to taste
• Pepper, to taste

Combine all ingredients in a large skillet, cover with lid and let cook over med/low heat, stirring occasionally. Once vegetables have softened and cabbage/onions look transparent, remove lid and cook until potatoes have lightly browned.

Remove from heat and serve over brown rice or as a side dish.

Serves 4-6

• 1 cup broccoli
• ½ med onion, diced
• 1 small/med sweet potato diced
• 1 tbsp grape seed or olive oil
• Dash of sea salt
• 2-3 eggs

In a skillet, heat the oil over med/low. Place the broccoli, onions and sweet potatoes in skillet, turning to coat with oil. Sprinkle with salt and cover. Continually check and stir until sweet potatoes become tender, careful not to burn. Once done, remove vegetables from skillet, using remaining oil (slash a little more oil in the pan if needed) to cook eggs as desired. Once eggs are done, top vegetable with eggs and serve.

• 1 lb. chicken tenders, fresh
• 8-12oz of vegetables (Your choice, see below)
• ½ Med Onion
• 1 tbsp of grape seed or olive oil
• Sea Salt

For a vegetable of choice: This can be the pre-packaged, pre-cut 8 oz pkg of vegetable of your choice. We like Henry’s pre-cut and packaged vegetables for ease of a meal, but usually prefer to cut and use our own vegetables we have at home. You can use anything, be it squash, broccoli, sweet potatoes, regular potatoes (careful not to eat too many times a week, as these are starchy!), asparagus, onions, garlic, etc. Experiment and see what comes out best! Rule of thumb is to use whatever vegetable you enjoy, add the meat, onion, oil and salt to the pan and WA’ la! Instantly, something that tastes good and is good for you!

You will want to cook this on low/med for about 20-30 minutes with the lid on, but prep takes a maximum of ten minutes! Less if you buy pre-cut veggies!

Make sure your chicken has thoroughly cooked and is no longer pink in the middle, once it is done, serve and enjoy! Your vegetables should be tender/slightly crisp, depending upon what you used.