Chipotle Adobo Sauce

Ingredients 

• Chipotle peppers in adobo (use as much sauce and as many chilis as you want)
• Diced tomatoes (preferably fire-roasted)
• Cilantro (optional)

Directions

• Chop chipotle peppers or put in food processor 
• Combine diced tomatoes and cilantro

Use in 

• shredded chicken 
• beef/steak/fajitas
• ground turkey 
• ground beef  

Spiralized Root Vegetable Soup

Ingredients 

• 3 quarts low sodium chicken broth
• 1-2 carrots depending on size
• 1 turnip
• 1 parsnip 
• Brussel sprouts (thinly sliced)
• Bacon 
• Red onion 
• Oregano
• Thyme
• Bay leaf 
• Rotisserie chicken (optional)

Directions

1. Cook bacon in a soup pot, drain on a paper towel 
2. Discard all or most of the bacon grease. If discarding all the bacon grease, add olive oil instead
3. Cook the onion, add in garlic for a minute 
4. Add the bacon, bay leaf, oregano, thyme, and broth 
5. Bring soup to a simmer and cook for 15 minutes
6. Add in the vegetables and cook for 3 minutes 
7. Remove from heat for 5 minutes
8. Serve

Thai Yellow Curry Bowl

Vegetarian or Carnivor - pick your poison.

Ingredients

• Yellow Curry Paste
• Coconut milk or coconut cream, depending on how thick you want it
• Veggies galore. Literally ALL the veggies. Just throw 'em all in your pan. In order from longest to shortest cooking times of course.
• Optional:  Caulifredo Sauce to make even thicker/creamier

Today I used

• Broccoli
• Zucchini noodles
• Carrot shavings -  vegetable peeler
• Snow peas
• Cauliflower

I also wanted to add

• Bean sprouts
• Chicken, beef, or tofu
• Yellow squash
• Fresh basil
• Cilantro

Directions

1. Add a small amount of oil to the pan followed by curry paste
2. Add any aromatics like onions first
3. Add veggies in order from longest to shortest cooking times, sautee for a bit
4. Add coconut milk/creme to reach desired consistency - can be anywhere from a soup or a sauce
5. Add optional cauliflower alfredo sauce
6. Cook down for a while until all veggies are tender and have absorbed flavor. 
7. Take off heat and let sit for at least 20 minutes to impart flavor

Yellow Curry Paste

This paste is awesome. Its very easy to make, but it does take some time. It's extremely versatile in that you can use it in stir fry, pad thai, beef, chicken, pork, shrimp, vegetables, tofu, the list goes on and on and on.  Pretty much just add coconut milk!

So this recipe will definitely make more than you need for one meal. You will need to freeze the rest into an ice cube tray so that you can just pop one or two into the dish you are cooking when ever you like!

I love curry so I put it on everything! Don't be afraid to get creative!

Ingredients 

• 1 6 inch piece of fresh ginger
• 4 shallots
• 4 heads of garlic, as in the entire thing
• 1 chile serrano/jalepeno or more if you like a bit more spice
• ¼ cup of fresh cilantro
• lemon grass, fresh or from gourmet garden
• I finely chopped fresh lemon grass and slowly added to taste at the end
• chili pepper paste to taste 
• I used Gourmet Garden
• There's also Thai Red chili paste
• 2-3 tbsp turmeric
• 2-3 tbsp curry powder
• 2 tsp roasted ground coriander
• 2 tsp salt

Directions

1. Preheat oven to 350
2. Thinly slice ginger, drizzle with olive oil and place flat in an aluminum foil packet
3. Remove the outer layers of skin from the garlic and Chop the tops off of garlic, but keep the skins on everything
4. Drizzle garlic and shallots with olive oil (with skins) and individually wrap them in aluminum foil. 
5. Bake for 20 minutes, remove the ginger packet, and continue to bake the shallots and garlic for another 30 mintues
6. Combine everything in a food processor or blender. I've found that the easiest way to deal with the soft garlic is to pinch from the bottom of the head of garlic and squeeze the cloves out.
7. Portion out what you need for today
8. Freeze the rest in tablespoon portions in an ice cube tray. Freeze for a couple of hours, then place cubes in a freezer safe ziplock bag

Southwest Chipotle Lime Chicken

SO FAST. SO EASY.

Ingredients

• Rotisserie Chicken, shredded chicken or raw chicken
• Limes - freshly squeezed, or lime juice iFf you have a bottle
• Chicken Broth (optional if you don't have any available, but strongly encouraged)
• Mrs. Dash Southwest Chipotle Seasoning (SALT FREE!)
• or homemade chipotle seasoning
• Fresh Cilantro, finely chopped
• Salt and Pepper if needed, to taste

Directions

1. Combine Chicken broth, couple splashes of lime juice, chopped cilantro, and Southwest Chipotle seasoning into a container - bowl, tupperware, whatever you will marinate your chicken with - and whisk together with a fork or whisk
    - you need enough broth and lime juice  to coat the chicken, you don't want the chicken swimming in marinade as it can absorb too much liquid and get mushy
   - if you are not using chicken broth, do not over compensate with the lime, dilute with water if you need to or rub a small amount in with your hands. Don't make the mistake of using too much citrus!
2. Add the chicken and toss, ensuring every piece is coated
3. Marinate chicken (cooked or raw) for 20-30 minutes. We all know to marinate raw chicken, BUT its very important to marinate cooked chicken (like rotisserie or shredded) in order to impart much needed moisture and flavor.
   

   It makes a world of difference

4. After the 20-30 minutes are up, check on the chicken and transfer to a new bowl/serving dish or drain the excess liquid from the marinating container and close with lid.

Just Right Mushrooms and Onions

Ingredients

• Adam's Reserve Just Right Burger Spice (1 tbsp)
• yellow onion (1), sliced thin
• Mushrooms (1 cup), sliced
• Wyatt's Finishing butter - any flavor (2 tbsp)

Directions

1. head skillet over medium - medium high heat
2. add and melt Wyatt's Butter
3. add muhrooms and onions and saute for 4-5 mintues. 
4. season with Adam's Reserve Just Right Burger Spice
5. Pour over burgers, grilled chicken, steaks or on baked potato

Quinoa Stir Fry

Keep in mind that quinoa has quite a bit of calories, so try to keep the servings on the lighter side. This is definitely a recipe that helps you get rid of all the left over vegetables you have laying around in your fridge. Super handy.
I use a rice cooker for my quinoa. Its way easier than the pan, although my mother would like to differ. For every 1 cup of quinoa, add 2 cups of water.

Ingredients

• Onion, chopped
• Garlic, finely minced
• Broccoli, chopped
• Zucchini, sliced/chopped
• Any other vegetables you have in your house, throw them all in here.
• Quinoa (probably only need 1/2 cup uncooked)
• Olive oil - in moderation woman, control yourself!
• Eggs (optional)
• Nutritional Yeast (optional)
• Curry Powder (optional)

          Optional

• Chicken, if you want to make it an entree instead of a side

Directions

1. Turn stove on medium to medium low, warm up pan
2. Add 1/2 cup quinoa and 1 cup water plus a tiny bit of olive oil to rice cooker. Set to "quick rice"
3. Spray olive oil with Misto (just enough so garlic doesnt burn and stick), toss in onions and garlic first
4. Shortly after go ahead and toss in broccoli and zucchini. 
5. Eggs which are optional are next
6. Season with whatever you like
7. Add quinoa and a tiny bit more oil if you didn't already use a bunch
8. Boom, stir fry.

Chicken and Vegetable Sandwich

This sandwich is awesome! I made it over and over again.

Ingredients:

• 100 Calorie Sandwich Thins
• 100 Calorie Hummus (1/2 or less)
• Rotisserie Chicken

           Veggie Fries

• Carrots, julienne with mandolin or handheld julienne
• Zucchini, julienne with mandolin or handheld julienne
• Squash, julienne with mandolin or handheld julienne
• Onion, sliced with mandolin
• garlic, finely minced

          Optional

• Spinach Dip as Spread

Directions:

1. Julienne all veggies and saute for a few minutes until softened, but still crunchy
2. Toast Sandwich Thins, use both sides if you want, or use an open faced sandwich for less calories
3. Spread on the hummus, lay on the veggie fries, top with chicken

Basil Pesto Chicken

Ingredient List

• Rotisserie Chicken

For the Basil Pesto Sauce

• Fresh Basil, from your basil plants if you're a boss
• Garlic, whole or chopped
• Olive Oil
• Parmesan Cheese
• Pine Nuts/Almonds/Hemp Seeds (whatever is on hand)

Directions:

1. Debone chicken while warm
2. Combine basil pesto sauce ingredients in food processor and chop
3. Combine chicken and pesto together in healthy amounts. Keep the amount of pesto to a minimum to ensure a low fat and low calorie meal
4. Marinate in Ziploc bag in the fridge
5. If there is left over Basil Pesto, store in fridge for use in the immediate future, or freeze in ice cube trays for at least an hour, remove from tray, then store in freezer safe Ziploc bags.

Cilantro Lime Chicken

Fresh, Bright, Light

This recipe is so easy, its insane. It's made using rotisserie chicken so it can be put together in a pinch. 

Ingredient List:

• Rotisserie Chicken

                 Cilantro Lime Pesto - ingredients to taste

• Fresh Cilantro,  roughly chopped
• Limes, squeezed
• Olive Oil
• Garlic, whole or roughly chopped
• Parmesan Cheese
• Almonds/Pine Nuts/Hemp Seeds (whichever is on hand)

Directions:

1. Debone chicken while warm
2. For cilantro pesto, combine all ingredients in food processor or Vitamix/blender 
3. Combine chicken and pesto together in a plastic bag. Keep in mind in healthy doses of pesto. Do not use too much pesto to keep the chicken low calorie and low fat. 
4. Marinate chicken in Ziploc bags
5. If there is left over Cilantro Pesto, store in refrigerator and use for another recipe to be used soon or freeze in ice cube crays for an hour, then remove from ice cube tray and store in freezer Ziploc bags.

If needed, use these recipes for some inspiration or exact measurements 

http://www.ateaspoonofhappiness.com/cilantro-pesto/

http://www.freshbitesdaily.com/cilantro-pesto/