1. Saute with 3 cubes minced garlic, s chicken stock, add cooked lentils, and orzo. Also add coconut milk and some curry. spinah and sausage.
2. Saute in olive oil with garlic, season with salt and pepper. Add 1 can chicken peas (drained and rinsed), and chicken broth. Simmer for 15-20 minutes. Stir in baby Kale or spinach. Sprinkle with parmesan cheese.
3. Saute with garlic, add ground turkey and saute, season with everything but the leftovers seasoning, and red pepper flakes. Stir in quinoa. Top with cheese and let melt.
4. Saute with sliced apple sausages- add to autumn pasta sauce, ricotta, parmesan, and gnocchi.
5. Saute in avocado oil, add seasonings and use it for egg bites (6 eggs, 1 cup cottage cheese- 350 20 minutes) or quiche.
6. Breakfast hash, bacon or sausage, and top with eggs.
7. Chili, ground turkey, chili seasoning, red beans.
8. Chicken pot pie
9. Taco filling with black beans
10. Sheet pan meal- chicken sausage, gnocchi, finish with pesto and parmesan.
11. Chicken Vege soup- saute, add garlic, chicken broth, italian seasonings, chicken, wild rice.
12. Roast in the oven with olive oil, blend with cream and chicken stock, add tumeric and cayenne pepper to make a soup. Add spicy Italian sausage.
13. Cook with hot italian sausage and ground turkey, add dried cranberries and feta. Stuff acorn squash- or add stuffing to make a meal.
14. Remove sweet Italian chicken sausage from casings and brown. Set aside and saute the same pan. Prepared cornbread stuffing (swap water for bone broth), Mix all of them together and bake.
15. Roast with shaved Brussels sprouts and top with lemon dressing.
16. Bolognese with turkey meat and a jar of pasta sauce - serve over pasta
17. Heat 1 tbsp olive oil in a large pot over medium heat. Add hash cook until softened. Stir in the ginger, garlic, rosemary, cook for 1–2 minutes until fragrant. Pour bone broth and bring to a simmer.
Cook for 20 minutes with a lid on, stirring occasionally, topping up with reserved stock as needed to keep it soupy. Stir in the shredded chicken, rice, and lemon zest and simmer for 5 minutes, then remove the rosemary and turn the heat to low. In a bowl, whisk the eggs with the lemon juice, then slowly whisk in a ladle or two of hot broth to temper. Gradually stir this back into the pot stirring constantly until the soup turns silky. Turn off the heat. Season with salt and plenty of black pepper.
Comments
Post a Comment