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ALMOND RICOTTA CHICKEN BREAST COVERED WITH CREAM SAUCE

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almond ricotta stuffed chicken

Ingredients

*4 organic chicken breast, slightly pounded out
*1 cup white organic wine
*1/2 cup olive oil
*5 cloves chopped garlic
*1/2 tsp. crushed red pepper flakes
*fresh Basil

Marinade the chicken in the white wine, olive oil garlic and red pepper flakes for at least an hour. Save the marinade.

Directions

The Stuffing
*1 cup Kite Hill almond ricotta cheese
*1/2 cup finely ground organic pecans (Terrasoul. Terrasoul.com or Amazon)
*3 tbs. dried organic chives
*1 teaspoon Simply Organic Italian Seasoning
*Juice from 1 organic lemon

Mix all ingredients together blending well in a food processor.

Divide the stuffing into fourths. Lay chicken breast out flat. Put stuffing in the middle, then folding the ends in and sides up and tie with string or just fold up the chicken pieces and keep them folded side down in the baking dish.

Place all the stuffed breasts in a baking dish.

Pour the marinade over the chicken.

Bake, uncovered in a 350 degree oven for 40-45 minutes. Adjust time according to how big the chicken breast are.

The White Sauce
1 – 8 oz. Pkg. Kite Hill cream cheese
1/2 cup juice from the cooked chicken (if you didn’t cook the chicken use 1/2 cup organic broth.

1/2 cup organic almond milk

1/2 teaspoon Simply Organic garlic powder

1/2 teaspoon Simply Organic onion powder

13.4 oz. organic cannellini beans
Add all the ingredients to a food processor and blend the sauce.
Heat up and pour over plated chicken breast. Top with chopped Basil.

Drizzle with Cream of Balsamic Vinegar.

PASTA e FAGIOLI

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pasta

Ingredients

  • 4 cups cooked Organic Great Northern beans
  • *My Grandmother always used dried Great Northern beans. Soak the beans overnight. The next day she would then cover the beans with water, throw in a whole stalk of celery and fresh rosemary (I used 3 – 2 inch sprigs), cover the pot with a lid, and cook until tender (about an hour). If the water evaporates, add more water. You can use some of the bean stock as your broth. If you want use canned beans.
  • 1 cup chopped organic onion
  • 1 cup diced organic celery
  • 1 whole bulb of organic roasted garlic (You can roast this ahead of time.)
  • 1/4 cup organic olive oil
  • 3 cups of organic broth
  • 3 cups diced fresh organic tomatoes
  • Fresh organic Basil
  • Fresh organic Rosemary
  • 2 tablespoons organic lemon juice
  • Gluten Free Organic Pasta (Jovial. Thrive Market, Vitacost, Amazon)

Directions

Sautée the onions and celery in 1/8 cup of olive oil.
Add 3 cups broth, Cooked Great Northern Beans, chopped tomato, and fresh rosemary.  Simmer 20 minutes.

In the 1/8 cup olive oil add lemon juice. After removing the garlic from the bulb, mash it into the oil.

Add cooked pasta. (Leave the pasta on the el dente side) and the mashed garlic oil mixture to the soup.
Garnish with the fresh Basil.

WHITE BEAN CHILI

By

chili

Ingredients

  • 1 chopped onion
  • 3 large cloves garlic chopped
  • 1 cup each chopped – carrots, celery, pepper (I used a red pepper)
  • 1 can each of great northern beans, black beans, and red beans
  • 1/2 teaspoon Simply Organic Cinnamon,
  • 1/8 teaspoon Simply Organic Clove
  • 1 teaspoon Simply Organic Basil
  • 1 teaspoon Simply Organic Oregano
  • 1/4 cup organic olive oil (Thrive Market Brand)
  • 2 cups organic vegetable broth
  • 1 tsp. each cumin, coriander, ancho chili powder.
  • 3 tbs. chili powder
  • Salt to taste

In a large pot add the olive oil and sauté the onion, garlic, carrots, celery, and pepper until barely cooked.

In a vitamix or blender add drained and rinsed 1 can of great northern beans, 2 cups vegetable broth, all the spices and purée it up.

Add the blender ingredients of the can of great northern beans to the large pot of chile ingredients. (This makes the “white sauce” for the chili). Then add the drained, rinsed black beans and red beans. Let this simmer for 1 hour on very low heat.

I garnished my bowl with micro-greens and cubed almond cheese.

Kale Chips Flavored with Young Living Essential Oil

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photo (41)

Directions

Wash kale well in cold salt water. Drain. Strip the kale from the stem. Tear into bite size pieces. You can spin them dry in a salad spinner or lay them on a towel to dry out. The dryer the kale, the crisper they will be able to cook up.
Arrange them well spaced on a cookie sheet so they can crisp up.
There are many varieties of oil sprayers, you will need one. Again, Amazon carries just about everything!

For every 1/4 cup of oil you can add:

  • 3-4 drops lemon oil
  • 1 drop of the stronger oils such as rosemary, oregano, thyme, basil.

It is pretty much up to you to use the oil you love most.
Mix the essential oils in the cooking oil of your choice and put it in your sprayer.
Spray the kale. Use your hands to work the oil into the kale.
Season with salt and pepper.
Bake 270 degrees for 30 minutes. Halfway through cooking time move the kale around so it crisps evenly.