Main Course Recipes
Chicken Stir-Fry Over Rice Pasta
Serves 6
Ingredients
2 cups organic chicken broth
1/4 cup cornstarch
3 Tbs. soy sauce
1/2 tsp. ground ginger
1 lb. boneless skinless chicken breast, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly-sliced onions
1/2 cup thinly-sliced carrots
3 cups broccoli florets
1 cup fresh or frozen snow peas
In a skillet, heat 3 Tbs. of broth. Meanwhile, combine the cornstarch, soy sauce, ginger, and remaining broth until smooth and set aside. Add chicken to the skillet. Stir-fry over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add garlic, carrots, and onion to skillet. Stir-fry for 3 minutes. Add broccoli and peas. Stir-fry for 5 minutes. Stir broth mixture. Add to skillet with the chicken. Cook and stir for 2 minutes. Serve over rice noodles.
TIP: Noodles are made from rice flour and can be found in the Natural Foods aisle at your local grocery store.
Herb Salmon
Ingredients
4 salmon fillets, about 6 oz. each
4 Tbs. fresh lemon juice
Sea salt and ground pepper to taste
1/2 cup Dijon mustard
1 tsp. extra-virgin olive oil
3 Tbs. chopped fresh dill
3 Tbs. chopped fresh basil
Heat broiler with rach 4 inches from the heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8-9 minutes. Remove the salmon’s skin. In a medium bowl, stir together the mustard, remaining 2 Tbsp. lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.
Garlic Shrimp
Ingredients
12 garlic cloves, cracked away from skins
2 Tbs. extra-virgin olive oil-spread around pan
2 Tbs. butter, cut into small pieces
3/4 tsp. crushed red pepper flakes
1 1/2 pounds jumbo shrimp, peeled, and deveined
1 tsp. sea salt
Black pepper
In a food processor, finely chop the garlic. Add oil and butter then garlic and crushed pepper to a heated skillet over medium heat. Season shrimp with salt and toss to coat. Add shrimp to the pan and cook stirring frequently. Shrimp should turn pink and curl when cooked through. Add pepper to taste and serve immediately.
Spaghetti Squash Casserole
Ingredients
1 spaghetti squash
1 jar (or make your own) Organic pasta sauce
1-3 garlic cloves
Salt/pepper to taste
Vegetables of your choice
Preheat oven to 375 degrees. Cut squash in half, scoop out seeds. Bake squash in a casserole dish face down with 1″ of water for 45-60 minutes. Heat sauce, add garlic. You can also add other vegetables of your choice to make it more of a primavera (broccoli, mushrooms, zucchini, green peppers, and onions). Scrape squash out of the rind and into a bowl, add sauce and vegetables of your choice. Serve with grilled chicken, shrimp, turkey sausage or alone!
Honey Key Lime Grilled Chicken
Ingredients
5 tablespoons key lime juice
2 tablespoons honey
1 clove garlic, minced
1/2 teaspoon lemon pepper
4 skinless, boneless chicken breast halves
In a resealable plastic bag, mix the key lime juice, honey, garlic, and lemon pepper. Place the chicken in the bag, seal, and shake to coat. Marinate in the refrigerator at least 30 minutes, turning the bag occasionally. Preheat an outdoor grill for high heat. Grill the marinated chicken about 8 minutes on each side, until no longer pink and juices run clear. Discard remaining marinade.
