Entrees

Chicken & Peanut Butter Curry

Recipe altered by: Chelsey Hilton

INGREDIENTS:
• 1 onion
• 5 chicken tenderloins (cut in small cubes)
• Olive oil
• 1 green bell pepper
• 1 red or yellow bell pepper
• Carrots
• Peas
• 1 can light coconut milk
• 2 Tbs. Peanut Butter
• Curry powder
• Coriander
• Basmati rice
• Salt and pepper
• Ginger

DIRECTIONS: Heat oil in a pot, and add chicken. Cook until slightly golden, then add onion, pepper and carrots to the pot. Sizzle for another 5 minutes, then add the peas, curry powder, ginger, coriander, coconut milk, and peanut butter. Season with salt and pepper. Serve over Basmati rice.
Serves: Approximately 3-4




Simply Sensational Chili

Recipe by: Chelsey Hilton

INGREDIENTS:
• 2 ½ lbs. ground beef (lean)
• 1 onion (chopped)
• 1 green bell pepper (diced)
• 3 cloves garlic (finely chopped)
• 2 Tb. olive oil
• 1-2 cans diced tomatoes (depending on how thick/soupy you want it)
• 1 can tomato sauce
• ½ chicken stock
• 1 can water
• 1 tsp. Onion salt
• 1 tsp. Garlic powder
• 4 Tbs. Chili powder
• 2 tsp. Agave Nectar
• Cholula (Secret Ingredient!!)
• 1 Tb. ground cumin
• 1 can black beans
• 1 can kidney beans
• 1 can corn
• 1 Tb. finely chopped fresh cilantro
• Rice cheese (toppings)
DIRECTIONS: Cook the ground beef over medium high until nearly cooked all the way through, then add the chopped bell pepper, onion, garlic, and olive oil. Add about 1 Tbs. chili powder to the mixture. Saute until the onions turn almost see through. Next transfer this mixture to a large pot, and add the diced tomatoes, tomato sauce, water, chicken stock (add as much or little of these ingredients as you want depending on how thick you like your chili). Then add the cans of corn, beans, and all the rest of the seasonings except Cholula. Bring to a boil, let boil for a couple of minutes then reduce heat and let simmer for 15 minutes. During this time, taste and add the secret ingredient (Cholula) until spicy enough for your taste. Gives it a great kick!! Serve warm and top with rice cheese if desired. Great served with corn bread.
Serves: Approximately 5




Chicken Enchiladas

(Dairy/Wheat Free)

Recipe from Chelsey Hilton

INGREDIENTS:
-Corn Tortillas
-6 oz. plain yogurt (WholeSoy & Co.)
-8 oz. Soy Station Shredded blend Jalapeno Jack & Cheddar Flavors
-salsa
-1 (24 oz.) jar green enchilada sauce
-About 3 cups shredded chicken (I like to use the frozen – or fresh – chicken breasts and season with onion powder, garlic salt, and pepper)
-1 can black beans drained
-1 can sweet corn drained
-1 onion

Toppings:
-3 green onions
-1 can sliced olives
-2 tomatoes
-1 head roman lettuce
-guacamole (dairy free)
-cilantro and lime to taste.

DIRECTIONS: Combine about ¾ of the yogurt and as much salsa as desired (to taste) to make the “red sauce”. Prepare chicken if not already prepared. Using a 9x13 baking dish, cover the bottom of the pan with a thin layer of the red sauce. Then place a layer of corn tortillas in the pan, covering the bottom of the pan (approximately 6 *will overlap), then spread a thin layer of green enchilada sauce on the tortillas and then layer with chicken, beans, corn, onion, and last cheese, repeat this process a couple (3 or so) more times until ingredients are gone. After, cover the top with a layer of tortillas followed by the rest of the green enchilada sauce and cheese. Cover with tin foil and bake for about 35 minutes at 350 degrees, remove tin foil, layer with chopped green onions and bake for another 10 minutes until the top is golden brown and bubbling. Remove from oven and cool. Serve with chopped lettuce, tomatoes, olives, guacamole, cilantro and lime to taste.

Serves: Approximately 5-6

*Many of these dairy free (cheese and yogurt) products can be found in grocery stores such as Good Earth Natural Foods or Sunflower Market.