Lemon Garlic Herb Chicken

Ingredients:

2 lbs boneless Chicken cubed.

2 tbsp olive oil

2 tbsp Lemon juice

1 tbsp mrs.dash seasonings

1/2 tsp Himalayan pink salt

1/4 tsp black pepper

1 tbsp garlic ginger paste

2 tbsp lemon herb garlic peri peri sauce

2 tbsp garlic lemon dressing

Topping: chopped cilantro, fried onions, curly parsley.

Shredded carrots.

Preparation:

  1. In a bowl; add chicken &

olive oil, lemon juice, spices & seasonings along with garlic ginger paste & the sauces.

2. Let it marinate for an hour.

3. In a large pan add oil & chicken cook on stove on medium heat until its tender and cooked.

4. Add the shredded carrots.

5. Add the cilantro, parsley and onions on top.

6. Serve with pita, Naan, or rice or on its own.

Chicken Tandoori

Ingredients:

1-2 lbs boneless chicken

4 tbsp plain yogurt

1 tbsp garlic ginger paste

1 tsp Himalayan pink salt

1/2 tsp black pepper

1/2 tsp red chili powder

1/4 tsp turmeric

2 tbsp Tandoori powder

toppings for the top Chopped curly parsley, fried onions, chopped cilantro.

1 tbsp olive oil for the sauce above & 1 tbsp oil for lightly sautéed on stove in the pan.

Preparation:

  1. In a large bowl, add the above ingredients except the chicken & toppings.
  2. Add the chicken. Let it marinate for an hour.
  3. In a large pan; add oil, & marinated chicken. Cook on medium heat until chicken is cooked and tender.
  4. Add to a serving dish and add the cilantro, parsley and fried onions on top.
  5. Serve with rice or bread or on its own.

Saffron Chicken Curry

Ingredients:

1 lb boneless chicken, cubed.

2 tbsp olive oil

1 tsp turmeric powder

1 tsp red chili powder

1 tbsp black pepper

1 tbsp garlic ginger paste

1/2 tsp cinnamon powder

1/2 tsp cumin powder

1 tbsp saffron threads

1-2 tubs plain yogurt

Chopped cilantro & parsley

1/2 tsp himayalan pink salt

Preparation: 

  1. In a large pan, Add salt, red chili powder, turmeric powder, garlic ginger paste, & chicken & oil.
  2. Cook on medium heat until chicken is cooked through.
  3. Add yogurt, and stirring to make sure it’s all coated.
  4. On medium low heat add cinnamon powder, cumin powder, & black pepper.   Stir it in.
  5. As colour forms and flavours blends. The sauce will thicken add saffron, chopped cilantro and parsley and serve.

Orzo lemon soup

Orzo lemon soup:

In a large pot, add 2 tbsp olive oil,

1/2 sliced red onion, 1/2 diced red, green pepper

You get this pc brand broccoli slaw & shredded carrots so you take 1/2 pkg of that. Add it to the pot.

Lightly on medium heat cook for 6-10 mins.

Add 6 cups water

1 can 6 beans medley mix liquid drained.

1/2 cup orzo

1/2 tsp Himalayan pink salt

1/2 tsp black pepper

1 tbsp mrs dash seasonings

1 tbsp dried oregano

1 tbsp dried parsley

Mix. On medium heat continue cooking until all veggies tender and orzo is cooked. 10 mins.

Then add fresh chopped cilantro, Curley parsley & green onions. Then add 2 tbsp lemon juice.

Mine had leftover cooked shredded chicken in it. You can add if you have any or leave out. This version also shows you can add 1 tbsp tomato paste or sauce plus 2 chopped tomatoes to give it that tomato taste but if you love clear soups then leave these out.

Serve. :).