Chicken Veggie Marsela over Garlic Baked Potatoes

8 oz mushrooms
2 tomatoes diced
1 cup thickly sliced mini carrots
1 cup snap peas sliced in halves or thirds
1/4 cup chopped red onion
3-4 cloves of garlic diced
handful of Kalamata olives and liquid jarred in Cabernet wine
2 red potatoes per desired serving
2 chicken breasts
1-2 c. Marsela cooking wine
1/4 c. Olive Oil
Fine powered garlic powder
1-2 Tbs of unsalted butter per desired serving

Serves 2-4

1. Set oven to 450 F. Wash potatoes, foil and place in oven.
2. Using a few tablespoons of olive oil begin by sauteing mushrooms over medium heat. Pour 1/4 marsela wine over mushrooms as they cook.
3. Meanwhile, cut and place the following skillet adding marsela and olive oil in this order (taking 10-15 minutes):

• Carrots
• Peas
• Onions
• Tomatoes
• Garlic
• Chicken

4. Let simmer for 10-15 minutes, place olives and liquid into skillet. (I usually use this time to clean my very messy kitchen so that when I go to sit down there is little clean up. )
5. Let simmer another 10 minutes, stirring occasionally.
6. After potatoes have baked 45-60 minutes and are easily squeezed in foil (indicating that they are very soft) remove from oven.
7. Placing two potatoes on each plate smash flat and with 1-2 Tbs per 2 potatoes butter and sprinkle with garlic powder.
8. Place skillet mixture over-top potatoes. Mixture should not be runny.
9. Enjoy!

Note: Try to maintain enough marsela and olive oil to keep liquid in the pan/skillet to keep the chicken from becoming dry or ruining your vegetables. This moisture should be maintained throughout most of the cooking process until right before serving. Furthermore, I used 1 chicken breast and 2 potatoes for one serving to have left overs. Leftovers from the skillet can be reheated and placed atop freshly baked potatoes.

Erica's Basic Chicken Bake

1 cup of uncooked jasmine rice
1.5 cups of water
1 standard can cream of mushroom soup
3-4 chicken breasts
2 medium tomatoes diced
1 cup fresh mushrooms sliced
3 green onions sliced
Lemon pepper seasoning
1 lemon (5-6 slices + juice)

In the bottom of a 9X13 mix dry rice, water and soup. Place the raw chicken atop this. Sprinkle lemon pepper seasoning all over the dish. Top with the tomatoes, green onions, mushrooms and lemon slices. Squeeze the remaining parts of the lemon over the top of the dish. Cook approximately 1 hour at 375-400.

Easy Afternoon Broccoli, Shrimp and Pasta

1 package of shrimp Ramen
about 1/2 to 1 cup of broccoli florets
handful of shrimp

Boil the water with the broccoli. After broccoli is half tender fix Ramen according to the directions (I drain most of the water). Heat the handful of shrimp til cooked. Mix the shrimp in with the Ramen and ta-da!

What is good about this meal? It is cheap, quick, and full of nutrients!

Ramen alone is high in fat and salt, whereas the shrimp is a great source of protein and iron, and the broccoli is a also a good source of fiber, and a whole host of vitamins and minerals.

Bad parts of this meal: likely high in sodium and cholesterol....but in retrospect...this is far better than that Big Mac.

Potato Soup

1 standard can chicken broth
2 medium red potatoes
2 cups of fresh broccoli florets
2 cups shredded Gouda
2 cups milk
2 Tablespoons of flour
2 cups shredded escarole

Dice the potatoes and boil in the chicken broth for about 10 minutes. After the potatoes are soft, smash in pot. Add 2 cups of milk and broccoli. Bring to a simmer, however be careful to avoid over-boiling. While simmering toss the Gouda with the flour. After the soup has simmered 5-10 minutes add the Gouda/flour mix slowly while stirring. After all the Gouda is added, add the escarole. Simmer for 5-10 minutes more. Serve.

Bacon can be added to this recipe, likely with great results. Roughly a half pound should work.

Stas's recipe for Hummus

1/8 of medium orange or red bell pepper

Several pinches of fresh parsley

pepper to taste

5/2 t. of tahini

3/4 can of garbonzo beans

olive oil to right consistency

Mix everything except the olive oil in a food processor. When beans are well blended add olive oil and blend again. Consistency should be somewhat smooth.

Andrew's Filipino Chicken

For 2lbs of chicken thighs use:

3/4 cup of white vinegar
1/2 cup of soy sauce (I prefer low sodium)
2 bay leaves
6 good cloves of garlic smashed
black pepper
2 tablespoons vegetable oil

Pour the oil into the pot and heat, add the smashed garlic. Then add the chicken, skin side down, into the oil. 
Add the soy sauce and vinegar. 
Sprinkle on some black pepper and add bay leaves. 
Cover and cook low and slow until the liquid has reduced. 
You should remove lid after 30 min or so to help it reduce faster.

If using jasmine/ asia rice, make sure that you wash the rice before cooking it.

Smoked Turkey Wrap

 Ingredients

• 10 whole wheat flour tortillas
• 10 slices smoked turkey, cut into thin strips
• 1 avocado, peeled, pitted and sliced
• 1/2 cup sour cream
• 1/2 cup shredded Cheddar cheese
• Salsa 

Cooking Instructions

1. Heat flour tortillas in a large skillet over medium heat, until slightly browned.
2. In each tortilla arrange turkey strips topped with avocado, sour cream and cheese. Fold up and serve with salsa.

Nutrition Facts

Servings per Recipe: 10

Amount Per Serving

• calories: 278cal
• total fat: 10.4g
• cholesterol: 24mg
• sodium: 666mg
• carbohydrates: 47g
• fiber: 5.2g
• protein: 12.6g

original website

***EDIT***
So I did a slight (or major) modification on the above recipe

Ingredients:
Thin Everything Bagels sliced and slightly toasted
alfalfa sprouts
baby romaine lettuce
1/4 roma tomato sliced thinly
thin slice of onion (yellow or red)
two moderate slices of ripe avocado peeled
1/4 lb of peppered/smoked turkey (deli sliced)
specialty mustard (with real honey)
1 slice of deli sliced cheddar

Stack the ingredients in order placing the mustard between two slices of turkey to avoid getting soggy bread. If this is done you can leave the sandwich in the fridge over night.

Suggested sides include: fruit, kettle chips and a giant pickle.