SALT FREE SEASONING INGREDIENTS 1-1/2 teaspoons garlic powder 3/4 teaspoon dried thyme leaves 1/2 teaspoon dried oregano 1-1/2 teaspoons onion powder 1-1/4 teaspoons paprika 1 teaspoon celery seed 1-1/2 teaspoons white pepper 1-1/2 teaspoons dry mustard 1 teaspoon dried lemon peel 1 teaspoon black pepper INSTRUCTION Mix together and store in a cool, dry place.
SPAGHETTI SQUASH CHICKEN ALFREDO INGREDIENTS 2 tablespoons olive oil 1 teaspoon garlic powder 2 tablespoons all-purpose flour 1 cup fat-free, low sodium chicken broth (homemade if possible.) 1/2 cup fat-free milk 4 ounces/ 113 g fat-free cream cheese, softened 1/4 cup reduced-fat, grated Parmesan cheese 2 1/2 cups spaghetti squash, cooked 1 1/2 cup chicken, cooked and shredded 1 teaspoon
LETTUCE WRAP INGREDIENTS 4-6 romaine lettuce leaves (cleaned and dried) 1 medium avocado 1/2 lemon or lime (for juice) 1 cup cooked chicken, shredded or cubed 1 roma tomato (or handful of grape tomatoes) 2 tbsp chopped onion 1/4 bell pepper, diced Ginger, pepper and garlic powder, to taste INSTRUCTIONS Slice avocado in half, remove
MEATLOAF INGREDIENTS 3/4 cup no-salt-added tomato sauce, divided 2 egg whites 4 tablespoons reduced-sodium chunky salsa, divided (homemade if possible) 1/2 teaspoon black pepper 1/2 cup old-fashioned oatmeal 1/2 cup finely minced onion 1/3 cup canned no-salt-added mushroom stems and pieces, drained and chopped 1 clove garlic, finely minced 8 ounces/ 225 g lean
BUFFALO CHICKEN BOATS INGREDIENTS 2 spaghetti squash roasted or steamed (about 4 cups total) 3 cups chicken shredded (rotisserie or cooked chicken breast) 8 oz/ 225 g cream cheese room temperature 1 cup mozzarella cheese shredded ½ cup Buffalo Sauce Franks 1/2 cup Ranch dressing 2 tbsp green onions chopped Toppings ¼ cup cheddar cheese
ONE PAN GARLIC HERB CHICKEN and ASPARAGUS INGREDIENTS 3-6 skinless 0mega 3 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch / 15 mm thickness) ginger and pepper, to taste 1 pound/ 490 g asparagus, ends trimmed 3 tablespoons olive oil, divided 1 tablespoon minced garlic ½ teaspoon dried basil (see
BUTTERMILK CHICKEN INGREDIENTS 3 Garlic cloves, peeled. 284–300 ml/ approx. ½ pint buttermilk. 10 g /⅓oz fresh flatleaf parsley (optional) 1 tbsp chopped fresh rosemary or 2 tsp dried rosemary. 1 tsp ginger 1 tsp coarsely ground black pepper. 4 chicken thighs 4 chicken drumsticks INSTRUCTIONS Flatten the garlic cloves with the end of a rolling pin, the
Ingredients 1 Kg Chicken Feet 1 Cup soy Sauce (Salt reduced) 1 tablespoon Vinegar (Apple vinegar or a good white wine vinegar) 6 gloves Garlic Thumb of ginger 1 small onion. 1 ts pepper 1 ts chilli powder (Or to taste) 2 cups of water Directions Saute garlic, ginger and onion Add
500 g of chicken legs or thighs skinned (Free range or omega 3) 1 tablespoon olive oil. 3 cloves garlic, chopped… 1 medium onion, diced (chopped into little squares) 1/2 cup tomato sauce no added salt. 1 cup water 2 medium bell peppers ( one green and one red) 3 green finger chillies, cut tip
PESHAWARI CHICKEN KORMA INGREDIENTS 3-4 serves 800 gm chicken 1 large tomato (chopped) 1/2 cup onion (sliced) 4-5 small onion (chopped) 1/2 cup hung curd (plain yoghurt) 1/2 tsp garlic paste 1 tsp ginger paste 5-6 green chilli splits 1/2 cup olive oil 1/2 tsp Black pepper (crushed) 1 tsp turmeric powder 1/2 tsp garam