Oriental Vegetable Soup

6 cups water
1 large onion, diced
2 rib celery, chopped
1/4 head cabbage, chopped
1/2 head bok choy, chopped
2 cups broccoli florets
1/4 head cauliflower, chopped
2 medium zucchini, diced
1 large potatoe, diced
2 large carrots, cut in match stick
2 cups bean sprouts
8 oz mushrooms, sliced
1/2 lb frozen peas
2 TB beef bouillon
1/2 tsp Spice unter Zip or red chli peppers

Combine everything but peas in large stock pot. Cook until vegetables are tender. Add frozen peas just prior to serving.

Vegetable Cocunut Rice

4 Cups Brown rice, steamed
1 cup coconut milk
1 can corn, drained
2 cups carrots diced
1 onion, fiely diced
2 TBS Chicken Bouillon
2 TB pure maple syrup
2 cans black beans, drained and rinsed

Sautee vegetables in cocnut milk and add remaining ingredients. Let simmer until most of liquid absorbs into vegetable and mixture thinkens.

Mango Salsa over Fish Filet

Serve over 1.5 lbs Salmon or Tilapia filet

Sautee fish in skillet or grill with:

4 TB butter
2 TBS lemon juice

1 can black beans
4 tomatoes, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 jalapenos, seeded & finely chopped
1 yellow bell pepper, finely chopped
2 mangos, peeled and chopped
½ cup cilantro

Blend butter and lemon juice and spread evenly over fish filets. Bake uncovered at 350 degrees farenheit for 10 minutes. Meanwhile combine all other ingredients and toss gently. Serve over cooked fish with rice.

Honey Baked Chicken

4 Boneless skinless chicken breasts, cut into thin tenders
½ cup butter
½ cup honey
2 TBS honey mustard
¼ tsp salt

Combine butter, honey, honey mustard, and salt. Spread over chicken in baking dish. Bake covered at 350 degrees farenheit for 1 hour. Baste every 15 minutes.

Picante Dijon Chicken

6-8 chicken breasts
1 ½ cups salsa
2 TBS Dijon mustard
1 TBS honey

Bake in covered dish at 375 degrees farenheit for 1 hour. Serve over rice.

Mandarin Lettuce Wraps

2-3 Chicken breasts, diced finely
8 oz mushrooms, chopped
2 Carrots, chopped
½ head cabbage, chopped
2 T vegetable oil
2 garlic cloves
6 water chestnuts
2 T soy sauce
1 TBS teriyaki sauce
1 tsp sesame oil

1-2 Heads of Green leaf or Romain Lettuce

Indian Tandoori

Indian Tandoori
2 pounds of beef, chicken or lamb, cubed
2 cups plain yogurt
¼ cup garam flour
½ tsp chili powder
½ tsp tumeric
2-3 fresh green chilis
4 TBS vegetable oil
1 Whole dried red chili
1 tsp cumin seeds
1 tsp curry powder
3 cloves garlic, minced
Salt to taste
2 TBS fresh cilantro

Blend all ingredients. Pour over meat of choice and bake covered at 325 degrees farenheit for 1 hour.

Coconut Rice

4 TBS Ghee or Butter
2 cups brown rice
1 can coconut milk
2 ½ cups chicken broth
½ tsp sea salt
Pinch of saffron

Bake covered at 350 degrees farenheit for 2.5-3 hours.

Coconut Crusted Salmon

4 TBS butter
1 tsp sea salt
½ tsp paprika
½ cup coconut
1 1/3 pounds wild salmon, thawed

Mix butter, salt, paprika, and coconut together. Spread over salmon. Bake at 350 degrees farenheit uncovered for 10 minutes on raised rack until salmon is cooked through and crust is lightly browned.

Mango Chicken

1 large onion, thinly sliced
2 mangos, peeled and sliced
2-3 lb chicken
2 TBS melted coconut oil or butter
1 tsp sea salt
½ tsp ground pepper
¼ tsp paprika
Pinch of nutmeg
Grated lemon rind
1 cup chicken broth
Juice of one lemon
1 can coconut milk

Lay onions on bottom of baking dish. Lay mango slices over onions. Lay chicken over mango. Mix the rest of ingredients together and pour over chicken. Bake covered for 90 minutes at 350 degrees farenheit.

Thai Chicken Curry

1 Can whole coconut milk
2 TB red curry paste
3 TBS finely ground peanuts
1 tsp salt
1 TBS coconut sugar or other organic sugar
1 lb chicken cut in thin slices
1 medium potatoe, cut and diced
2 TBS chopped peanuts
8-10 baby pearl onions, peeled, chopped, and boiled
1 jalapeno, seeded and chopped
2 tsp tamarind paste

Sautee coconut milk, curry paste, peanuts and salt for 3 minutes. Add remaining ingredients and simmer for 10 minutes

Spiced Apple Pork & Rice

1- ½ pound pork loin or pork chops
1 Can apple sauce
1 tsp salt
1 tsp ground ginger
½ tsp nutmeg
½ tsp cinnamon
1 TBS lemon juice

Combine all ingredients in baking dish and cover. Bake 1 hour at 375 degrees farenheit or in crock pot for six hours. Serve over 2 cups steamed brown rice.

Goan Potato Soup

4 TBS olive or sunflower oil
2 tsp black mustard seed
1 large onion, chopped
1 red chili, seeded and chopped
½ tsp ground tumeric
¼ tsp cayenne pepper
2 lbs potatoes, washed & diced
4 fresh curry leaves
3 cups water

Heat mustard seeds in oil until they pop. Stir in onion and chili. Simmer 5 minutes. Add the rest of the ingredients and let simmer on medium-low temperature for 15 minutes or until potatoes are soft.

Curried Cauliflower Soup

3 cups Whole Milk
1 Large Cauliflower
1 TBS garam masals seasoning
Fresh ground salt & pepper

Simmer all ingredients 20 minutes. Puree and serve.

Curried Celery Soup

Curried Celery Soup
2 TBS olive oil
1 onion, chopped
1 leek, sliced
1 ½ lb celery, chopped
1 TBS curry
8 oz unpeeled potatoes, washed, peeled, and diced
3 ¾ cup vegetable or chicken broth
2 TBS fresh basil
Celery seeds and leaves to garnish

Heat oil, onion, leek, and celery for 10 minutes. Add curry and simmer 10 minutes. Add potatoes, vegetable stock, and basil. Simmer 20 minutes. Process in blender if you prefer a smooth soup. Garnish with celery seeds and celery leaves. (2.4 g fiber 1.2 g fat)

Curried Carrot & Apple Soup

2 tsp sunflower oil
1 TBS mild korma curry powder
1 ¼ lb carrots, chopped
1 large onion, chopped
1 cooking apple, chopped
3 cups chicken broth
Fresh ground salt & pepper to taste

Simmer all ingredients together for 15 minutes. Shake the pan to prevent sticking. Garnish with plain yogurt and carrot curls. (2.3 grams of fiber and 2.1 grams of fat)

Beef & Barley Stew

1- 1 ½ pound lean beef meat
1 onion
3 cloves garlic, minced
1 TBS oil
6 cups beef broth
1 cup barley
2 large carrots, diced
2 celery stalks, chopped
1 pound fresh mushrooms
1 cup barley
1 teaspoon thyme
¼ teaspoon garlic & hear seasoning
¼ teaspoon pepper
2 TBS parsley

Brown meat in oil with onion and garlic. Add barley and rest of ingredients. Simmer 1 hour on medium-low heat.

Black Bean Soup

2 cans black beans, undrained
1 16 ounce jar of favorite salsa
2 cup chicken broth
1 small onion, chopped
1 tsp minced garlic
1 celery stick, chopped
3 carrots, chopped
1 tsp sea salt
2 tsp ground cumin
¼ tsp crushed red pepper
4 tsp lime juice
1/3 cup plain yogurt
12 fresh cilantro leaves

Simmer all ingredients (except yogurt and cilantro leaves) on medium heat for 20 minutes. Blend in cilantro leaves and yogurt just before serving. This soup will provide 5.6 grams of fiber per serving and only 3.5 grams of fat.

Roasted Garlic & Butternut Squash Soup

1 medium butternut squash
1-2 large onion, chopped
3 medium cloves garlic
1 TBS ginger chipped
1 tsp curry powder
2 ¾ cup chicken broth
6 oz coconut milk
2 TBs fresh cilantro

Tomato Salsa Topping:
4 ripe tomatoes
1 red bell bepper
1 large red chili
2-3 TBS extra virgin olive oil
1 TBS balsamic vinegar
Pinch sugar

Half and Seed butternut squash. Chop into squares and boil 10 minutes. Puree with chicken broth in blender until smooth. Add onions, garlic, and ginger and blend again. Heat in boiling pot with coconut milk. Add 2-4 TB fresh cilantro right before serving.

Chop ingredients for Tomato salsa and toss together. Serve soup warm with fresh topping.

California Pizza Kitchen’s BBQ Chicken Salad

California Pizza Kitchen’s BBQ Chicken Salad
Garden Herb Ranch Dressing1/2 tsp dry mustard1/4 tsp cold water2 3/4 cups mayo1 cup buttermilk1 1/2 Tb apple cider vinegar1 1/2 Tb thinly sliced scallions (both green & white)2 tsp minced garlic2 tsp fresh parsley1 1/2 tsp worchestershire sauce1tsp fresh dill1/2 tsp minced oregano1/2 tsp fresh ground pepper1/4 tsp fresh minced basil(beat all of this until smooth, cover and chill at least two hours...if you're too lazy to concoct a fresh dressing, don't sweat it- Costco's Savory Ranch back by the salsa has an excellent and fresh flavor)Grilled Garlic BBQ Chicken:Marinate 4-5 chicken breasts for 24 hours in the following:1 1/3 Tb olive oil1 1/3 Tb minced garlic2 tsp soy sauce 2tsp salt 1 cup sweet BBQ sauce1/2 cup Frank's Hot Sauces (this is also the secret ingredient to Winger's Sauces)(grill chicken then baste with a little bit of the reserved sauce, cube chicken into bite sized pieces and chill.)

The Salad:2 lbs tomatoes diced1/4 cup scallion greens1 head green leaf lettuce1 head romaine lettuce24 large fresh basil leaves cut thin (this is a key ingredient)1 lb jicama cubed into bite sized pieces3 cups shredded monterey jack cheese2 cans black beans rinsed, strained and dried1 can corn or three cobs of cooked corn blanched3/4 cup cilantroToss Salad with chicken, lightly coat with dressing, top with tortilla strips, and enjoy taking your taste buds on a temporary trip to ecstacy!