Chicken-Avacado Salad

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Ingredients:

  • chicken
  • cherry tomatoes
  • 1/2 avocado
  • spinach
  • pine nuts
  • balsamic vinegar

Directions:

  1. Cut up the chicken and put it in a frying pan with a little oil. I seasoned it with pepper, salt, turmeric, garlic powder, chili powder, cajun seasoning and lime juice, but feel free to season it however you like.
  2. On a plate, put spinach, a few sliced cherry tomatoes and 1/2 an avocado
  3. Add the chicken.
  4. In the frying pan, toast the pine nuts and then put on salad
  5. Drizzle with balsamic vinegar and enjoy!
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Ground Beef and Vegetable Stew

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Boston gave us a taste of Spring this past weekend- a thunder storm and multiple days in the 50s. And while it is not spring yet, I figured that I needed to get some last minute stew in before it is too warm. This recipe comes from Southernplate.com  and I improvised to make it my own!

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Ingredients

  • 1 1/2 lbs ground beef, cooked and drained
  • Carrots, diced
  • Onion, peeled and chopped
  • 4 potatoes, peeled and diced
  • 2-3 Cups frozen green beans
  • 28 ounce can diced or crushed tomatoes
  • 2 Cans Spicy Hot V-8 juice
  • 2 C water
  • 4 Beef Boullion Cubes
  • 1 tsp salt (more or less to taste)
  • mushrooms
  • cup or so of peas
  • cup or so of kale
  • seasonings of your liking (I used italian seasoning, adobo, black and white pepper, chili pepper, oregano)

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Instructions

  1. Place everything in a pot except for ground beef (cook before hand) and kale. Bring to a boil and reduce heat to simmering. Cover and cook for an hour until vegetables are tender.
  2.  Add ground beef, cook for another fifteen minutes.
  3. Add the kale, cook for another fifteen minutes

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