Ingredients
1/4 cup olive oil
2 tablespoon red chili powder
1/2 teaspoon ground cumin
1 teaspoon fresh garlic minced
1/2 teaspoon fresh oregano
4 boneless skinless chicken breasts
1/4 cup olive oil
1 leek white part only chopped
1 clove garlic minced
1 pound fresh spinach
Relish:
1 large mango diced
1/2 medium red onion diced
1/2 bunch cilantro chopped
1 avocado diced
1 small red bell pepper seeded and diced
Juice of 1 lime
1/2 teaspoon salt

Directions

1. Combine first 5 ingredients in a mixing bowl then put chicken in bowl and toss.
2. Marinate chicken refrigerate for 3 hours.
3. Combine all relish ingredients and set aside.
4. When ready to prepare meal get two sauté pans.
5. In one pan heat oil and add leeks and cook until tender then add garlic and cook until brown.
6. Add spinach and sauté until almost wilted.
7. In the other pan pull chicken from marinade and discard marinade.
8. Sauté chicken 4 minutes per side then drain and put on a bed of spinach on each plate.
9. Top with relish and serve immediately.

Ingredients
5 oz boneless chicken breast portion, cut into thin strips
1 in piece fresh root ginger, finely chopped
2 in piece lemongrass stalk, finely chopped
1 red chili, seeded and thinly sliced
8 baby corn cobs, halved lengthways
1 large carrot, cut into thin sticks
4 cups hot chicken stock
4 spring onions (scallions), thinly sliced
12 small shiitake mushrooms, sliced
1 cup vermicelli rice noodles
l/2 tablespoons soy sauce
Salt and ground black pepper

Directions

1. Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.
2. Place the oven-proof pot in an unheated oven. Set the temperature to 400deg. F and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.
3. Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.
4. Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.
5. Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.
6. Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.

Ingredients
3 Tbs chili powder
3 Tbs lt. brown sugar
3/4 tsp garlic powder
1/2 tsp cayenne pepper,or more to taste,optional
1 tsp vegetable oil
1-1/3 lbs. chicken tenders

Directions

1. Mix together spices and sugar on a plate. Set aside. Rinse chicken and pat dry with paper towels.
2. Heat oil in 12″ skillet over med heat. Press each chicken tender into spice mixture on both sides and place in skillet. Discard remaining spice mix. Cook chicken till no longer pink.
3. Cayenne can be omitted if serving children.

Ingredients
2 boneless skinless chicken breasts; cooked
1 pkg fajita seasoning mix
1 cup chicken stock
1 can diced tomatoes
1 can white kidney beans
1 can chilis
1 can brown beans.
1 green pepper julienne
1 large-sized onion
1 cup pepperjack cheese; divided

Directions

1. Cube cooked chicken and put in a large pot.
2. Add next 6 ingredients, bring to a boil and simmer for 10-12 minutes.
3. Add pepper and onion.
4. (You want the veggies to still have crunch to them when you are eating them.)
5. Serve in bowls and top with cheese.
6. *Can simmer all day (if you wish), just add liquid as needed

Ingredients
4 lbs ground chicken (turkey won’t taste right)
half stick butter (not margerine)
2 Tbl Olive Oil
1 medium to large onion
4 cups baby carrots
3 stalks celery
5 cloves garlic
2 bay leaves
2 Tbl smoked paprika
1 cup chicken stock
1 can crushed tomato (Contadina or Hunt’s 28oz. is good)
2 cans tomato sauce (same brands as above but each can is 15 oz.)
Frank’s RedHot to taste
salt and pepper to taste

Directions
1.    In stock pot heat butter and olive oil.
2.    Add ground chicken.
3.    Cover pot.
4.    Stir and break up chicken occasionally.
5.    Rough chop veggies and garlic, set aside
6.    Once chicken has mostly cooked add the veggies and garlic and cover.
7.    Let veggies steam with chicken.
8.    After about 10 minutes add the stock, bay leaves and paprika.
9.    Stir and let heat throughout.
10.    Add tomatos.
11.    Add Frank’s RedHot and salt/pepper to taste
12.    Try to let simmer for an hour or two to let flavors mingle.
13.    Feel free to serve with blue cheese crumbles or salad dressing and with crusty bread.

Ingredients
6 cus cooked chicken or turkey
2 can (15.5oz) navy beans, drained
1 cup chicken broth
1 onion, chopped
1 large red bell pepper, finely chopped
1 jalapeno pepper, seeded and finely choped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregan
1/2 tsp salt AND cayenne pepper

Directions

1. Place a slow cooker liner in the crock pot.
2. Place all ingredients in the crock pot, stir gently to mix. Place lid on top.
3. Cook on low for 6 to 7 hours or 3 to 4 hours until hot and sauce thickens slightly.
4. Do Not lift or transport liner with food inside.

Ingredients
1 lb. coarse ground sirloin
1 lb. sirloin steak, cut in bite size pieces
1 can Rotel (tomatoes with green chilies)
1 can Brooks hot chili beans
1 pkg Wick Fowler’s Chili Mix, 3 alarm
1 lg. red onion
1 lg. bell pepper

Directions

1.    Brown coarse ground beef and bite size stock with chili season mix.
2.    Pour off grease. Dice green pepper, onions and Rotel. Combine all
3.    ingredients including the liquid from the Rotel in a large covered pot.
4.    Put in 225 to 250 degree oven for 2 to 8 hours, stirring every 20 to 30
5.    minutes. The longer cooked the better.

Ingredients
2 cups chopped zucchini
1 teaspoon olive oil
1 cup chopped onion
2 cups chopped celery
1 cup chopped bell peppers
2 teaspoons chopped fresh garlic
1 pound chopped cooked turkey
1 1/2 tablespoons chili powder
1 teaspoon cumin seed
2 cups diced canned tomatoes, no-salt-added variety
4 cups canned kidney beans, rinsed and drained
2 cups low-sodium vegetable broth
1 teaspoon brown sugar

Directions

1. Preheat the oven to 475 F.
2. Spray a glass baking dish with cooking spray. Arrange the zucchini in a single layer in the baking dish. Roast for 8 to 10 minutes until slightly tender and lightly browned.
3. While the zucchini is roasting, add the oil and chopped onions to a dutch oven or soup pot. Saute over low heat until the onions are browned. Add the celery and peppers and continue to saute. Add garlic, turkey, chili powder and cumin seed. Cover and simmer for about 5 minutes. Stir in the tomatoes, kidney beans, vegetable broth, brown sugar and the roasted zucchini. Cover and simmer for 15 minutes.

Ingredients
2 pounds lean ground beef
1 large onion, diced
1 large bell pepper, minced
3 (15 ounce) cans pinto beans
2 (28 ounce) cans diced tomatoes
4 (8 ounce) cans tomato sauce
3 jalapeno peppers, minced (optional)
1/2 cup chili powder
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions

1. Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef.
2. Stir in beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Bring mixture to a slow boil; cover and reduce heat. Simmer chili at least 30 minutes, stirring occasionally so that it does not stick. This chili can be simmered for several hours; the longer you simmer, the more flavor you will get.

Ingredients
2 tablespoons vegetable oil
3 pounds ground venison
2 stalks celery, diced
3 cups chopped white onion
1/2 teaspoon dried red pepper flakes
1 tablespoon garlic powder
1/4 cup chili powder
2 (28 ounce) cans diced tomatoes
1 (16 ounce) can tomato sauce
1/2 cup gold tequila
1/2 cup orange juice
2 (15 ounce) cans chili beans in sauce

Directions

1. Heat the oil in a large pot over medium-high heat. Add the ground venison and cook, stirring to crumble, until no longer pink. Mix in the celery and onion; cook and stir until tender. Season with red pepper flakes, garlic powder and chili powder. Cook and stir for a minute to intensify the flavors.
2. Pour in the tomatoes, tomato sauce, tequila and orange juice; simmer over low heat, uncovered, for 2 hours. After 2 hours, mix the beans into the chili and simmer for another 30 minutes.