Recipes
Defrost chicken, cut into bite size pieces. I like to do the pieces like small strips.
Heat 1 tbsp butter and 1 tbsp olive oil in pan. Add chicken, sprinkle GENERously with taco seasoning.
Add 4 generous tsp of minced garlic and stir for 1 min. Add a can of green chiles, stir those in. Add 1 cup chicken broth and stir in 1 heaping tsp of mustard. Let it simmer for about 10 min, until it thickens. Add a scoop of sour cream, simmer a few more min; add cheese, melt.
Sautee vegetables separately that you can add and mix together at the end. We do bell peppers, red onion, zucchini, spinach, and sometimes we add beans.
We usually serve over rice and scoop with chips, but not anymore! It doesn’t need the extra calories. Still so yummy without.
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Today I ate avocado toast with garlic salt and cilantro and an egg for breakfast, a small pear, belvita crackers, and a couple grapes as my snacks, and chicken & vegetables stir fry with no rice for dinner.
Ok here is that pasta dish recipe. I added chopped zucchini and grilled chicken (just thinly sliced raw chicken, grilled it in a cast iron pan with a little olive oil and kosher salt)
Delicious lunch bowl:
Heat up (separately):
-black beans with garlic salt & cilantro
-red & green bell pepper, and onion in olive oil and salt & pepper
-grilled chicken strips from Costco in Costco’s green salsa
-serve with romaine lettuce, sour cream, and a few sprinkles of Tillamook cheese; and more chopped cilantro and lime and jalapeno if you want
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