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This one is very spicy if you use all the chili sauce, but it is great for warming up on snow days. If you aren't a fan of spice, I would suggest 1/2-1 Tbsp of the chili sauce. It is also very tasty when paired with some steamed brown rice (if you aren't a caveman). Enjoy!
3/4 pound chicken breast, thinly sliced
2 tsp low sodium soy sauce
1 (14 oz) can low sodium chicken broth
4 Tbsp cornstarch
1-2 Tbsp hot chili sauce
1 1/2 Tbsp rice wine or white wine vinegar
2 cups broccoli lightly steamed
1/2 red bell pepper thinly sliced
Combine chicken, soy sauce, and 2 Tbsp cornstarch in a bowl, mix well. Cook chicken in a skillet or wok over medium high heat until done (5-6 minutes). Place chicken on serving dish.
Mix together chicken broth, 2 Tbsp cornstarch, hot chili sauce, and rice vinegar in skillet or wok, bring to a boil. Cook 1 minute, or until thick. Add broccoli and red pepper, cook 2 minutes or until warm. Pour broccoli mixture over chicken. Serve.
Not me! I planned to make boiled shrimp with a recipe I found for corn chowder tonight. Then today I read that corn was one of the "foods to avoid" so I found a way to modify the chowder to make it both corn and dairy free. The mashed cauliflower from last night added a creamy base so we didn't really miss the dairy at all. It turned out delicious! It was a great compliment to the shrimp which I boiled in a few cans of cheap beer and some salt free Cajun seasoning.
"Creamy" Vegetable Chowder
3 celery stalks chopped
3 large carrots chopped
1/2 cup chopped onion
2 jalapeno peppers seeded and minced
2T almond flour
2 c mashed cauliflower
1 can low sodium chicken broth
1/2 t dried Italian seasoning
1/2 t ground red pepper
Saute celery, carrots, onion and jalapenos in a dutch oven until tender, stirring frequently, about 5 minutes. Add flower and stir constantly for one minute. Add cauliflower, chicken broth and spices and simmer for 5 minutes or until ready to eat.
Beef Burgundy:
1.5 lbs cubed sirloin
1/3 cup almond flour
1 (10 1/2 oz) beef broth (low sodium)
2 garlic cloves, minced
2 T tomato paste
1/2 t died thyme
1/2 pepper
1 white onion chopped
1 8oz pkg mushrooms, sliced
saute steak until browned, about 5 minutes
Wisk first 7 ingredients in a slow cooker until blended. add steak, onions and mushrooms, stirring well. Cover and cook on high 1 hour; reduce heat to low, cook 5 hours or until meat is tender. Serve with hot mashed cauliflower.
Mashed Cauliflower:
7 1/2 cups cauliflower
1/2 cup fat free milk
6 cloves garlic
1 bay leaf
Heal milk, garlic, and bay leaf until warm. Cook cauliflower in boiling water 7 min or until tender. Puree in blender or food processor until soft. Remove bay leaf and stir together garlic mixture and cauliflower. Serve.
Parmesan Asparagus:
1lb asparagus
1 T olive oil
pepper
1T Parmesan cheese
Toss asparagus in olive oil and pepper. Roast at 450 for 15 minutes or until tender. Top with cheese and roast 1 minute or until cheese melts.
