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All Recipes Are Below!!!!
Slow Cooker Seafood Ramen.
64 oz broth (seafood, vegetable, or chicken
4–6 oz ramen
1 lb seafood
2 green onions, sliced
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 garlic cloves, minced
1/4 cup kale, chopped
1/2 lb tomatoes, sliced
1/4 tsp sesame oil
1 tsp salt
1/4 tsp pepper
1/8 tsp red pepper flakes
Directions:
Add all ingredients except the seafood, kale, and ramen to the slow cooker. Stir to mix well.
Cook on high for 2-3 hours, or low for 4-6 hours.
Add seafood, kale & ramen and cook for an additional 15-30 minutes.
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.Crispy Potato Tacos
INGREDIENTS:
12 corn tortillas
1 c. mashed potatoes
4 Tbsp of vegetable oil or avocado oil
4 long wooden skewers
To serve:
Thinly sliced romaine lettuce or green cabbage
Radishes thinly sliced
Cilantro
Guacamole
Salsa Verde
Directions:
Heat tortillas on a skillet for 10-15 seconds to make them pliable.
Put a spoonful of mashed potatoes in the center of each tortilla and spread it along the tortilla. Roll the tortilla and put it on a long skewer. Repeat until you put three or four tacos on the skewer.
Repeat with all the tortillas.
In a frying pan over high heat put a tablespoon of oil and put three or four tacos, leave until golden brown, three to five minutes, turn and brown on the other side.
Take out the tacos and put in a dish with a paper towel to absorb the excess oil.
Repeat until all the tacos are done.
To serve, put the crispy potato tacos on a plate and finish with the toppings. Enjoy immediately.
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Grilled Chicken and Vegetable Shish Kebabs
INGREDIENTS:
For the teriyaki pineapple sauce:
1/2 c. low-sodium soy sauce
2 tsp minced garlic
2 tsp Sesame Oil
2 Tbsp fresh pineapple juice
2 tsp cornstarch
1 tsp black pepper
1/4 tsp Himalayan salt
1/4 tsp garlic powder
2 Tbsp brown sugar
Directions:
Begin by starting your fire on the grill and allow the temperature to reach 350 degrees.
Cut your chicken breast into cubes and place into a large bowl. Season chicken with oregano, black pepper and paprika then rub ingredients into the chicken.
Add Better Than Bouillon roasted chicken base to the chicken. Mix together well then set to the side.
Remove the stem and seeds from each of the bell peppers and cut into large pieces. Chop the zucchini into slices.
Place each ingredient individually onto the skewers in desired order.
Place each chicken and veggie skewer onto the grill. Grill for 4 minutes each side. Remove from heat.
For the sauce, add all ingredients into a small cooking pan on medium/high heat until it begins to bubble then lower heat to simmer and cook for 8 minutes and remove from heat and allow to cool.
Serve immediately.
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