Blended Broth:
2 green bell peppers
1 red bell pepper
3 bushels of cilantro
2 yellow squash
1 green squash
1 Mexican Squash
2 bushels of green onion
1 lemon
4 cloves of garlic
Vegetables:
5 Russet potatoes
1 yellow onion
1 white onion
4 carrots
1 bag of okra
1 box of mushrooms
and boxed Chicken Broth
3 Carne Asada filets
Olive oil
Canola oil
Seasonings:
Salt Free Seasoning
Garlic salt with Parsley flakes
Italian Seasoning
lime juice concentrate
extra virgin olive oil
garlic cloves
diced tomatoes
cilantro
paparika
onion
chicken broth
lentils
diced bell pepper ( yellow, red, green, orange)
I let the beans and veggies with seasoning soak for 2 hours and will let it slow cook all nite and day.
I rubbed the salmon with lemon pepper & herbs.
I baked it in : lemon juice & pineapple juice.
I seasoned it with onion, minced garlic, liquid smoke, and paparika.
The salmon had hints of sweetness mixed with a perfect tartness!
My Creative Recipe that turned out to be delicious!
1 package of Seasoned Spring veggies by PictSweet (10 oz) [squash, carrots, asparagus, red peppers, celery]
1 package of seasoned summer veggies (12 oz) [ squash, green beans, carrots, onions, red peppers]
28 oz of chicken broth
1 bag of fresh broccoli (12oz)
16 oz of chicken breast
14 oz of extra firm tofu (organic Nasoya)
4 tsp of chili garlic
8oz of Kikkoman garlic & green onion terriyaki sauce
1 onion
1 tblspoon of cajun seasoning
1 tspoon of liquid smoke
I cooked the veggies in chicken broth in a pot.
I stir-fried the chicken breast,broccoli, chili garlic, liquid smoke and cajun seasoning were cooked together. Once the chicken was throughly cooked I added the tofu and terriyaki sauce and a lil more cajun seasoning. I let them cook and simmer in the sauce for an hour to cook in the flavor.
After letting it cook I added it to the cooked veggies in chicken broth.
Yummy Lentil & Split pea soup!
lentils
split-peas
butternut squash soup (broth)
chicken broth
1 medium red potato
2 cups of chopped spinach
1 cup of sliced carrots
2/3 cup of yellow onion
1/3 cup of
trader joes’s harvest grains blend : couscous, orzo, baby garbanzo beans, and red quinoa
1 vegatable bouillon and a pinch of celery salt
lentil veggie soup
lentils (16 oz)
carrots (whole;baby)
yellow onion
Roma tomato
Green bell pepper
minced garlic
veggie bouillon
olive oil
season salt
I slowed cooked it in a medium size crock pot. I had the lentils on low from 12p-6p. At 6p turned it to high until 12am.
