Try out these Eat Right. Live Well recipes!
Grilled Chicken Tortilla Soup
- 8 - 6" yellow corn tortillas, julienne
- 1/8" strips
- ½ teaspoon granulated garlic, Dash ground black pepper
- 8 oz. chicken breast, boneless and skinless
- 1½ tablespoons olive oil
- 2½ oz. yellow onions, fresh, diced
- 3 tablespoons garlic, fresh, minced
- ¾ teaspoon ancho chili powder
- 1/8 teaspoon chipotle chili powder
- 1½ whole bay leaves
- ½ teaspoon ground cumin
- 6 oz. tomato puree, canned
- 4¾ cups low-sodium chicken broth
- 2 tablespoons cilantro leaves, fresh, chopped
- 2 tablespoons + 1 teaspoon cornstarch
- 2 tablespoons water
- ½ teaspoon Kosher salt
- Evenly coat tortilla strips with olive oil spray. Place in a single layer on sheet pans. Do not overcrowd. Bake in a preheated 400°F standard oven for 5 to 8 minutes, or until crisp and lightly browned. Cool quickly. Place baked tortilla strips in a food processor. Process until finely ground. Hold for use.
- Combine granulated garlic and pepper until well-blended. Sprinkle the seasoning on chicken to evenly coat. Marinate in the refrigerator for one hour.
- Preheat char broiler over medium heat. Place seasoned breasts, and cook for 2 to 3 minutes on each side.
- Place chicken on sheet pan. Bake grilled chicken in a preheated 400°F oven for 13 to 15 minutes, or until fully cooked. Cool quickly. Dice the chicken into ½" cubes.
- Heat large stockpot over medium-high heat. Add oil, onions and garlic. Sauté for 2 to 3 minutes, or until aromatic and lightly browned.
- Add ancho and chipotle chili powder, bay leaves and cumin. Sauté for 1 to 2 minutes.
- Stir in tomato puree and chicken broth. Bring to a simmer.
- Stir in finely ground tortilla until dissolved.
- Combine cornstarch and water until well-blended. Whisk into soup. Return to a simmer.
- Stir in chicken and salt. Simmer for 2 minutes. Keep hot before serving, remember to remove bay leaves before serving.
Almond Butter Date Balls:
16 medium - dates, Medjool
1/2 cup - oats, dry
1/4 cup - almond butter
1/4 cup - pecans, chopped
1 - cooking spray
1. Soften dates in warm water for 10 minutes, then drain.
2. Place dates, oats, and almond butter in food processor and pulse until a smooth paste forms. Mix in pecans.
3. Spray hands with cooking spray and press equal portions into small balls.
This recipe makes about 8 date balls.
Cocoa Nib Hot Chocolate Recipe:
• 1 ½ cups almond milk or coconut milk
• ¼ cup cocoa nibs, finely ground using a coffee grinder or high-speed blender
• 1 pinch of sea salt
• ½ tsp. pumpkin pie spice
• 2 Tbsp. maple syrup or honey
• 1 tsp. vanilla extract
1. Make sure cocoa nibs are very finely ground before making this recipe.
2. Combine all ingredients apart from the maple syrup and vanilla extract in a small pot on the stove.
3. Bring to a simmer over medium heat, whisking constantly once the hot chocolate starts to simmer.
4. Whisk until cocoa nibs dissolve, and then stir in the sweetener and vanilla extract. Taste and adjust sweetness, as desired.
5. Serve and be full of love.
Scrambled Eggs in a Pita Pocket!
• 1/2 cup pieces – mushrooms, white
• 1 medium – bell pepper, green
• 8 large – egg
• 1/4 cup – milk
• 1/8 teaspoon – salt
• 1/8 teaspoon – black pepper, ground
• 2 ounce – cheddar cheese
• 4 large – pita, whole wheat
• 2 cup – applesauce, unsweetened
1. Finely dice mushrooms and 1/4 of the bell pepper; cut remaining pepper into thin strips and set aside.
2. Heat a skillet over medium-low heat.
3. Add mushrooms and diced peppers to hot skillet; cook and stir for 1-2 minutes. (If veggies begin to stick, add a bit of cooking spray.)
4. In a medium-sized bowl, beat together eggs, milk, salt, and pepper until fluffy.
5. Add eggs to veggies and cook for 2-3 minutes before stirring, then stir and continue to cook until eggs are nearly set.
6. Stir in cheese and allow to melt, then remove from heat.
7. Slice pitas in half and gently open pockets; stuff each with egg mixture.
8. Serve warm with pepper slices and applesauce on the side.
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