Ingredients: 3- 3 ½ pound broiler-fryer chicken water to cover the chicken 1 teaspoon salt ½ teaspoon pepper 3 tablespoons rice vinegar (or other safe vinegar) 1 stalk celery, with leaves 1 medium carrot 1 large onion, with paper still on (leaving the paper on gives it a nice color.) bay leaf (optional) Put all ingredients into a dutch oven. Bring to boiling. Skim off any foam from broth, it will make it taste better. Reduce heat. Cover and simmer
Ingredients: 20 Chicken wings (about 4 pounds) 2 tb Ghee – melted (or oil) 1/2 c Ozma Mix (an easy baking mix you can make yourself. Get the recipe here.) 1/2 c Sesame seeds 2 tsp Paprika 1 1/2 tsp Dry mustard 1/2 tsp Sea Salt 2 Eggs 2 tb Rice Milk (or broth or water) 1/4 c Ghee – melted (or oil) Directions: Preheat oven to 425F. Separate chicken wings at joints; discard tips. Spread 1 tablespoon Ghee/oil in each of 2
Ingredients: 1 lb cooked chicken chunks 1 can of pineapple (Mom says use no sugar added – it’s better for you!) 1 jar of Peach Mango Salsa (or other allergy free salsa of your choice) Put it all in a pan, heat and serve on cooked rice
Ingredients: 2 c Cooked diced chicken 1/2 c Peas and carrots 1/4 c Mushroom pieces 1 1/3 c Rice Milk or chicken broth 4 Eggs 3/4 c Ozma Mix 1/2 tsp Sea Salt 1/4 tsp Black Pepper Heat oven to 400. Grease a ten inch pie plate with Ghee or shortening or oil. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. Pour into pie plate. Bake at 400 for 30-35 minutes. Cool
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon sea salt and pepper, or to taste 1 1/2 tablespoons olive oil 2 tablespoons gfcf curry powder (make your own) 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons honey 1.Season chicken pieces with sea salt and pepper. 2.Heat olive oil and curry powder in a large
Ingredients: 1 lb. Diced cooked chicken breast 15 oz. Can of gfcf chicken broth (or make your own) 2 cups cooked rice 1 jar of gfcf salsa (we use Seeds of Change brand) 1 tsp gfcf cajun seasoning Put it all in a pan, heat and serve.
Ingredients: 1 cup fresh oregano leaves 1 cup green onions, coarsely chopped 4 Tbs. fresh cilantro, coarsely chopped 2 small garlic cloves Juice of two lemons 3/4 Tbs. melted coconut oil, ghee or extra virgin olive oil 1 tsp. fine grind celtic sea salt 4 organic chicken breasts 1. Combine first eight ingredients (everything but the chicken breasts) in a food processor bowl and process until minced 2. Place chicken in a casserole dish and spread fresh herb mixture over
Ingredients: 1 1/2 c Cut-up cooked chicken 4 Tbsp Ghee/margarine 2/3 c Finely chopped onion 1 pk (10 oz) frozen chopped Broccoli, thawed and Drained 1 1/3 c Rice Milk/milk substitute/water 3 Eggs 3/4 c Ozma Mix 1/4 ts Pepper 1/8 ts Dried thyme leaves Heat oven to 400 degrees. Mix the ghee, chicken, onions and broccoli in a greased (with palm shortening) pie plate, 10 x 1 1/2 inch. Beat remaining ingredients with wire whisk or hand beater until well
Description: This recipe has no wheat, gluten, milk, casein, corn, sugar or soy. It has optional nuts, and can be eggless if you pick an eggless mayo. This is really good for you if you pick a high quality mayonnaise with out a lot of junk in it, because it is a source of good fats and protein. Don’t eat a “low-fat” diet- fat does not make you fat, sugar and carbs do. So don’t worry about the mayo in this