Chicken Chili Soup

Place the following in a large pot:

·         4 cups water

·         1 pound organic chicken breast / boneless thigh meat

·         1 teaspoon vegetable bouillon

·         3 celery sticks, chopped

·         4 small carrots, sliced

·         1 small onion, chopped

·         1 large potato, chopped into small cubes

·         1 medium potato, grated (provides a thickening to the soup)

·         1 can organic chili beans

·         1 cup organic corn

·         1 teaspoon garlic

·         1 teaspoon cumin powder

·         1 teaspoon ground coriander

·         Dash cayenne pepper

·         Seasoning to taste

·         1 teaspoon dried basil / 1 Tablespoon fresh basil, chopped.

Let it simmer until potatoes are tender and grated potatoes disintegrated.  
Serve and enjoy.

Tomato-Basil Shrimp Skewers with Roasted Vegetables and Garlic Potatoes

Tomato-Basil Shrimp Skewers

·         ⅓ cup extra virgin organic olive oil

·         ¼ cup organic tomato sauce

·         2 Tbsp fresh basil, minced

·         2 Tbsp organic red wine vinegar

·         1½ tsp garlic, minced

·         ¼ tsp cayenne pepper

2 pounds uncooked jumbo shrimp, peeled and deveined.

Combine the first 6 ingredients in a resealable bag. Add shrimp, seal bag and turn to coat. Refrigerate for 30 minutes. 

Drain and thread shrimp onto 6 skewers. Grill covered over a medium heat for 3-5 minutes on each side or until shrimp turns pink.

Garlic Potatoes:

·         2 Yukon Potatoes, sliced but not all the way through – so appears ribbed

·         1 garlic clove, minced

·         Organic mixed herbs

·         Real salt

·         Extra virgin organic olive oil

Place prepared potatoes in an oven dish. Drizzle with olive oil and sprinkle with mixed herbs, salt and garlic. Cover and bake in 350°F oven until soft. Uncover and bake for a further 30 minutes or until potatoes start to crisp and brown.

Roasted Vegetables

·         1 choice of pepper, cubed

·         1 zucchini, sliced

·         5 baby potatoes, halved

·         1 carrot, sliced

·         ¼ Butternut, cubed

·         1 onion, quartered

·         2 mushrooms, quartered

·         Handful of sugar snap peas, whole

Place all vegetables in an oven dish. Drizzle with extra virgin organic olive oil and fresh rosemary. Bake in a preheated 350 °F oven until vegetables of tender.

Chicken Tortilla Soup

·         1 celery, chopped

·         1 carrot, chopped

·         1 small red onion, chopped

·         3 cups organic chicken broth

·         1 cup organic beef broth

·         1 can organic black beans, drained

·         1 can organic red kidney beans, drained

·         1 can organic diced tomatoes

·         2 cups organic corn (fresh or frozen)

·         2 cups cubed cooked chicken breast

·         2 tsp dried parsley flakes

·         1 tsp organic garlic powder

·         1 tsp organic dried basil

·         1 tsp organic ground cumin

·         1 tsp organic ground coriander

Place chicken and beef broth in a large saucepan and bring to the boil. Add celery, onions and carrots and boil over a medium heat until vegetables are soft. Add the remainder of the ingredients and bring to the boil. Turn heat down to low and let it simmer for 15 minutes. Serve and enjoy.

Corn Salad

2 cups frozen organic corn
1 green bell pepper, diced
1 red bell pepper, diced
1 small bunch cilantro, chopped
3 green onions, chopped
1 tsp organic ground cumin
1/2 tsp real salt
1/2 tsp black pepper
1/2 tsp hot pepper sauce
pinch of organic cayenne pepper
1 1/2 tablespoons organic extra virgin olive oil
1 garlic clove, minced
3 tablespoons fresh lime juice

Combine all ingredients in a bowl. Stir and refrigerate.