Recipes, Part 1

As I've said before, I've been making one main dish at the beginning of the week for me to eat every day. Here are the two recipes (kinda...) that I've used:

Week One-Chicken Soup Recipe
Ingredients:
• One pound boneless, skinless chicken breasts or tenders
• One large carton chicken broth or stock (I prefer Swanson)
• One cup of water
• 3-5 carrots, peeled and diced
• 3-4 stalks of celery, no leaves
• 2-3 medium potatoes, peeled and cut into small chunks
• One medium onion, diced (I prefer red onion)
• 2 teaspoons poultry seasoning
• A half teaspoon of garlic salt
• Salt and pepper to taste (go easy on the salt because there’s salt in the garlic salt)
Directions:
First, place chicken in a small pot and cover the chicken with water. Boil chicken until fully cooked (about ten to twenty minutes). While chicken is boiling, prepare vegetables as directed above. Put all of the vegetables in a large pot. Pour chicken broth and one cup of water on top of the vegetables, add seasoning, and boil the vegetables until the potatoes are tender (about ten to twenty minutes). When the chicken is done, set it on a plate and shred it with two forks. Add the shredded chicken into the vegetable broth mixture when the vegetables are done cooking. Simmer on low for about ten minutes.
If you want more veggies in your soup, add some sweet corn. It’s good for up to four days in the refrigerator, and can be frozen.


Week Two- Chicken Fajitas
Ok, I cheated on this one and didn't make it completely from scratch. **Remember, key is to check ALL ingredients to make sure its safe!

John Soules Foods: Restaurant Quality Chicken Breast Fajitas, 8 oz.
One Red Bell Pepper
One Green Bell Pepper
One can Pinto beans (I actually made 2, but this ended up being way to much.)
One bag mexican rice (I got the uncle bens kind, but didn't enjoy it very much.)
One bag 30 corn tortillas (Mission is legit)
One jar salsa

Slice up the chicken as directed on the bag, and slice up the bell pepper (without the seeds or stem). Cook in a covered skillet 4-7 minutes, stirring occasionally.
Cook beans until simmering, as directed.
Cook rice as directed.
Heat up corn tortillas on a skillet as directed.

I would recommend wrapping fajitas as well as everything else in 2 corn tortillas, as they are more thin than flour and tear more easily. I also would recommend 3 wraps per day; I found that after only eating two, I was hungry again about an hour and a half later. This will feed you for about 3-5 days.


And now for something sweet: Cinnamon Sugar Pecans


Ingredients

* 1 egg white (I use Ener-G Egg Replacer-worked just as well)
* 1 tablespoon water
* 1 pound pecan halves
* 1 cup white sugar
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.