RECIPE: Chicken Fajitas and Spicy Rice

Chicken Fajitas and Spicy Rice
Chicken Fajitas with Onion and Capisicum and Spicy Mexican Style Rice

Servings: 10-12 Serving size: 1 Large Fajita INGREDIENTS: (includes ingredients for Pico De Gallo) 14 chicken breasts (2000 g) 10 Capsicum (red, yellow, orange) 5 cups water 4 cups brown rice 4 Tomatoes 4 Onions (red) 4 med. sized Limes 2 tsp onion Powder 3 Tbsp. Chopped Red/Green peppers 3 Tbsp. Jalapeno's 2 Tbsp. Mexican Chilli powder 2 Tbsp. Paprika 1 Tbsp Garlic Powder 9 tsp. Garlic 6 tsp. Cumin Seed powder 4 tsp. Onion Powder 2 tsp Cyenne Pepper powder 2 tsp. Oregano 1 tsp Cayenne Pepper powder 1 tsp. Black Pepper pinch of Black Pepper pinch of Oregano

INSTRUCTIONS:

Mexi Rubbin Chicken

1. Trim the 14 chicken breasts of all fat and gristle.
2. Slice into long thin strips.
3. Prepare Dry Rub by blending the following ingredients together in a food processor or coffee grinder
• 2 Tsp. Oregano
• 6 Tsp. Cumin Seed powder
• 4 Tsp. Onion Powder
• 9 Tsp. Garlic
• 2 TBsp. Paprika
• 1 Tsp. Black Pepper
4. 2 Cyenne Pepper powder
5. Kneed dry rub into chicken for 3-5 minutes. Set aside.
   
6. Chop the following Vegetables into thin slices
• 10 Capsicum (red, yellow, orange)
• 4 Onions (red)
7. Heat a non stick skillet, add half a cup of water
8. Put
   1/3 of chicken into skillet. Once outside is no longer pink, add 1/3
   of veggies to skillet. Heat until cooked (approx 10 minutes)

PREPARE & SERVE:

1. Do Something
2. Build Your Fajita! Meat, Tomato, Pico De Gallo (See Other Recipe) ,
   Light sprinkling of Low Fat Cheese, Low Fat Sour Cream, Avocado, add diced Hot
   Peppers for spice! (Remember, DO NOT use any
   store bought hot sauces, only fresh diced Hot Peppers. Store Bought
   sauces are loaded with Salts, Sugars, Oils, Preservatives, etc)
3. Serve with a small side of Spicey Rice, and garnish with a squeeze of lime.
   
4. Serve & Enjoy!

RECIPE: Spicy Ricey Chicken in Almond Curry Sauce

Spicy Ricey Chicken in Almond Curry Sauce
Chicken in an Almond Curry Sauce with Spicey Rice

Servings: 8-10 Serving size: Medium Bowl INGREDIENTS: 700g Chicken Breast 600g trim plain yoghurt 225g almonds 5g minced corriander (cilantro) 5g sliced fresh basil 4 tsp Sumac 3 Tbps rinsed dried cranberries 3 tsp Ground Cumin Seeds 3 tsp Tumeric 1 Tbsp of all the following Minced garlic Spring onions Minced hot chilli peppers Dry Thyme 1 tsp of all the following Dry Basil Dry Taragon Garam Masala Ground Cayenne Pepper Hot Chilli Flakes Ground Onion Flakes Cayenne Pepper 1/2 Tbsp of grapeseed oil 1 white onion 3 cups water

INSTRUCTIONS:

Chicken Dry Rub:

1. Trim the chicken of all fat, and cube into med/small pieces, set aside.
2. For the Chicken Rub, mix together:
• 1 Tbsp Dry Thyme
• 1 tsp of all the following:
• Dry Basil
• Dry Taragon
• Sumac
• Ground Cumin Seeds
• Garam Masala
• Ground Cayenne Pepper
• Tumeric
• Hot Chilli Flakes
• Ground Onion Flakes
3. Knead into chicken for 3-5 min
4. In a pan, heat:
• 1/2 Tbsp of grapeseed oil
• 1 Tbsp minced garlic
• 1 Tbsp spring onions
• 1 Tbsp minced hot chilli peppers
5. Cook on med high heat until no pink is visible (approx 3-5 min), and then set aside. DO NOT cook all the
   way through, this will be done once combined with the sauce.
6. See Photo:
   

• Chicken once cooked just on the surface

Almond Curry Sauce:

1. Prepare:
• 3/4 white onion cut in strips
• 3 tsp sumac
• 2 tsp cumin
• 1 tsp cayenne
• 2 tsp tumeric
• 600g trim plain yoghurt
• 1/4 white onion minced
• 5g minced corriander (cilantro)
• 5g sliced basil
• 225g food processed almonds
• 3 cups water (add more as it cooks down - match pictures consistency)
• 3 Tbps rinsed dreid cranberries
2. In the chicken skillet, fry the onions in leftover juices from the chicken and garlic and spring onion and peppers
3. Add water, add half of all spices, stir
4. Add yogurt, other half of spices, stir
5. Add herbs (coriander and basil)
6. Mix in almonds and water to get consistency
7. Throw in cranberries
8. Boil until consistency is slightly thick.
   
9. See Photo:

• Sauce, upon completion.

• Mix in chicken after sauce boils, and stir
• Mix all in a pot with stirfried veggies (see other recipe for instructions)

PREPARE & SERVE:

1. Place desired amount in a bowl.
2. Garnish as you desire with fresh seasonings.
   
3. Serve & Enjoy!

RECIPE:Mango Habanero Salsa & Fresh Pico De Gallo, with Wholewhea

Mango Habanero Salsa & Fresh Pico De Gallo, with Wholewheat Chips

Servings: 6-8 Serving Size: 6 Chips INGREDIENTS 10 tomatoes (medium) 5 g. Coriander 4 Whole Wheat Tortillas 3 Onions (medium-small) 3 Large Mangos 1-2 small Habanero Peppers 2 Tbsp Minced Cilantro 2 Tbsp Minced Spring Onions 2 tsp. habanero diced 2 tsp. cumin seeds ground 2 Limes INSTRUCTIONS: Salsa: Dice (or SlapChop) the Mango into medium small chunks. Put in a bowl. Finely dice Habanero Peppers (between 1-2 peppers, depending on heat preference). Mix into bowl. Mince Cilantro and Spring onions, and add to bowl. Squeeze Lime Juice into bowl, and mix together, and store in fridge. Pico De Gallo: Finely Chop and Mix together the following ingredients: 10 tomatoes 3 onions 5 g. coriander 1 tsp. fresh garlic 2 tsp. habanero diced 2 tsp. cumin seeds ground 1 juiced lime Chips: With a pizza roller or an knife, cut the tortillas into wedges. In a non stick skillet, cook the wedges on each side until they begin to brown lightly. Remove from heat.

PREPARE & SERVE:

1. Allow Chips to cool for 3-5 min.
2. Arrange Chips and Salsa on a plate and serve COLD.
3. Enjoy!

RECIPE: Taco Tuesday Tacos

Taco Tuesday Tacos!!!
Healthy Tacos, Fresh Pico De Gallo, Fat Free Refirend Beans, and Brown Rice

Servings: 8 Serving size: 2 Tacos INGREDIENTS: 8 Chicken Breasts, trimmed of all excess fat and skin 16 WholeGrain Tortillas 6 tomatoes 4 small white onions Cilantro Iceberg Lettuce Brown Rice Low Fat Sour Cream Low Fat Cheese Fat Free Refried Beans 2 Tbsp Grapeseed Oil 3 large Tbsp minced garlic 2 large Tbsp Hot Chilli Peppers 2 large Tbsp Spring Onion 2 Tbsp Mexican Chilli Powder 2 Tbsp Ground Cumin 2 Tbsp Paprika 2 Tsp Onion Powder (NOT Onion Salt) 1 Tsp Black Pepper 2 Limes Pinch of Sea Salt 2 cups Water

INSTRUCIONS:

Pico De Gallo:

1. Using a knife or "Slap Chop", dice 4 Tomatoes, 4 White Onions, and you preferred amount of Cilantro, Garlic, and Ground Cumin.
   
2. Mix together, and store in fridge.

Seasoned Shredded Chicken:

1. Trim Chicken Breast of all Excess fat and skin. Cube into medium sized-small pieces.
2. In a Large Sauce Pan, heat grapeseed oil, and add garlic, spring onion, and hot pepper. When Garlic is lightly browned, add water, Mexican Chilli Powder, Ground Cumin, Paprika, Onion Powder, Black Pepper, Sea Salt. Squeeze Limes into Sauce and add 2 Tbsp of fresh Pico De Gallo. Bring to boil then let simmer for 20 minutes
3. Add Chicken cubes. While cooking, continuosly mash chicken until fully shredded and sauce has cooked down almost completely. See Photos:

• Mash the Chicken (approx 10-15 min)

• When chicken is fully shredded, and sauce is cooked down, you are finished with the chicken prep.

Taco Condiments and Sides:

1. Cut remaining 2 Tomatoes, and Lettuce into desired sizes for Taco dressing.
2. Cook brown rice, preferrably in a rice cooker, and add any seasoning of fresh herbs and spices, pico de gallo, garlic, etc that you desire. Remember - NO Salts, Oils, Sugars!
3. Heat Fat Free Refried Beans

PREPARE & SERVE:

1. In a non-stick skillet, heat each WholeWheat Tortilla to desired crispiness. Gently fold in half and set on a plate to briefly cool (Will help keep taco shape when it cools, and will help keep taco together white eating)
2. Build Your Taco! Meat, Tomato, Lettuce, Your Homemade Pico De Gallo, Light sprinkling of Low Fat Cheese, Low Fat Sour Cream, add diced Hot Peppers for spice! (Remember, DO NOT use any store bought hot sauces, only fresh diced Hot Peppers. Store Bought sauces are loaded with Salts, Sugars, Oils, Preservatives, etc)
3. Add You Sides of Fat Free Refried Beans and Your own special Brown Rice.
4. Eat and Enjoy Healthy Deliscious Taco Tuesday Tacos!