Recipes

Normally I love to be in my small yellow kitchen creating and devouring new wild and crazy foods, but every now and then I get in a rut.  Kind of like a writer's block except involving cooking.  This happens especially when chicken is on sale and I end up buying up a bunch of tenders, thighs, and breasts.  Even more now than ever since frying is out of the question and I'm trying to eliminate as much gluten as possible.

Wanna make it more exciting?  I sure do and I've learned that the more color on your plate, the healthier it is, so here are a few suggestions to liven up that pasty bland looking slab of meat:

Mango Salsa Topping 

Mango

Roma tomatoes

Purple onion

Cilantro

Lemon or lime juice

Chili powder

Salt

Chop even amounts of mango, tomatoes, and onion.  Mix together in a bowl with a dash of lemon or lime juice.  Stir in chopped cilantro, and season with some chili powder and salt.

Quick Fix Salsa

Tomatoes

Purple onion

Cilantro

Lemon or lime juice

Chili powder

Salt

Prepare the same way as the Mango Salsa topping

Stuffed Chicken Breast

Kale

Muenster cheese

Red quinoa

Chicken breasts

Fresh parsley

Salt

Side Salad:

Mixed salad greens

Raspberries

Walnuts

Goat cheese crumbles

Raspberry-walnut vinagrette

Cut a slit horizontally in chicken breast to create a pocket on the side.  Stuff with chopped kale and muenster cheese and either shove a toothpick in it to seal or use kitchen string.  Prepare red quinoa as directed while chicken is baking.  Serve with side salad

Southwest Topping

Black beans

Corn

Avocado

Bacon

Ham (optional)

Chili powder

Salt

Cook a few strips of bacon and set aside.  Drain a can of black beans and rinse that gooey black salty slime off of the beans.  Combine in a skillet, the beans with a can of drained corn and a chopped ham steak or leftover ham pieces from the bone.  Mix in some chopped parsley.  Season to taste with chili powder and salt. Remove from heat.  Dice an avocado and mix into the corn and beans.  Spoon over or next to chicken.