Ingredients

• 1 pkg shredded cabbage coleslaw mix
• 1/4 cup balsamic vinegrette
• 2 tbsp olive oil
• 1 tbsp spicy brown mustard
• 2 tsp pure honey
• 1-2 tsp spicy asian red chili sauce
• 1/4 cup plain greek yogurt
• salt, pepper, and garlic powder to taste

Instructions

1. Add cabbage mix to a large mixing bowl.
2. In a medium bowl add all remaining ingredients, whipping with a wire whisk.
3. Add dressing to cabbage mix and toss well, chill in the refrigerator before serving.

Ingredients

• 2 T. olive oil
• 3 boneless skinless chicken breast, chopped
• 1 tsp garlic powder
• salt and pepper to taste
• 1/2 cup stubbs original bbq sauce
• 2 T. molasses
• 1/4 cup water
• 4 cups butter lettuce
• 2 cups shredded coleslaw mix
• 1/2 cup red onion, diced
• 1 avocado, peeled and sliced
• 1 container crumbled goat cheese (4oz)
• RN for Wellness homemade ranch dressing

Instructions

1. In a large sauce pan add olive oil and chopped chicken, cook through.
2. Season chicken while cooking with garlic powder, salt and pepper.
3. When chicken is cooked through add bbq sauce, molasses and stir to coat, cooking on medium.
4. When chicken and sauce appears sticky add water, reduce heat to low and simmer 10 minutes, when done remove from heat and let cool before adding to the salad.
5. Add lettuce, cabbage, onion, and goat cheese to a large salad bowl and toss well.
6. In serving bowl add lettuce mix, avocado, chicken, and toss with homemade ranch dressing.

Ingredients

• 4 frozen boneless skinless chicken breasts
• 32oz organic chicken broth
• 28oz red enchilada sauce
• 4oz diced green chilies
• 1 cup onion, chopped
• 1 T. garlic powder
• 2 cups carrots, chopped
• 1 cup frozen pea
• 1 pkg taco seasoning (all natural and no msg)
• 2 cups california mix frozen vegetables
• tortilla chips
• 1 avocado, sliced
• crumbled blue cheese

Instructions

1. To large crock pot add chicken, chicken broth, enchilada sauce, green chilies, onion, garlic powder, carrots, peas, and taco seasoning.
2. Cover and cook on high, 6 hours (if chicken thawed cook 4 hours).
3. 30 minutes before serving add california mix vegetables, stir, cover and cook.
4. Add chips to serving bowl, ladle in soup, and top with sliced avocado and crumbled blue cheese.

Ingredients

• 1 T. unsalted butter
• 2 T. olive oil
• 1/2 cup onion, coarsely chopped
• 1 cup celery, coarsely chopped
• 4 cups organic low-sodium chicken broth
• 1 cup organic vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 cup carrots, coarsely chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 tsp cajun seasoning
• salt and pepper to taste
• 1 1/2 cups egg noodles

Instructions

1. In a large pot over medium heat, melt butter and add oil.
2. Cook onion and celery until just tender, 5 minutes.
3. Add in chicken and vegetable broths, chunked chicken, carrots, basil, oregano, bay leaf, cajun seasoning, and salt and pepper.
4. Bring to a boil, then reduce heat and simmer 30 minutes.
5. Add in egg noodles and cook an additional 10 minutes. (If cooking soup in the crock pot add noodles 20 minutes before serving)
6. Remove Bay leaf before serving.

Ingredients

• 2 T. olive oil
• 1 T. unsalted butter
• 1/2 cup yellow onion, diced
• 1 green bell pepper, diced
• 1/2 cup yellow squash, diced
• 1/2 cup Serrano pepper, seeded and diced
• 1/2lb ground turkey
• 1 small can diced green chilies
• 11/2 cans kidney beans (1 can undrained, 1/2 can drained)
• 2 cans pinto beans (1 can undrained, 1 can drained)
• 1 cup beef broth
• 1/2 (14.5oz)can tomato sauce
• 2 T. Stubbs original BBQ sauce
• 1 tsp. black pepper
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp cajun seasoning
• additional salt and pepper to taste

Instructions

1. Add oil and butter to a large soup pot.
2. Add in onion, bell pepper, squash, Serrano, saute until tender.
3. Add in ground turkey, green chilies, cook until turkey browned.
4. Add in remaining ingredients, bring to a slow boil, cover reduce heat to medium low.
5. Cook 30-45 minutes until flavors meld and sauce thickens.

Ingredients

• 1 (14-ounce) can chopped fire roasted tomatoes
• 1/4 cup extra virgin olive oil
• 1 T. unsalted butter
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream

Instructions

1. In a soup pot, heat olive oil and butter over medium-low heat.
2. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.
3. Add the roasted chopped canned tomatoes with the juice, chicken broth, bay leaf and butter.
4. Simmer until vegetables are very tender, about 15 to 20 minutes.
5. Add basil and cream.
6. Puree with a hand held immersion blender or place in food processor, blend until smooth.

Ingredients

• 3 T. Olive Oil
• 4 T. Unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup frozen peas
• 1 cup red potatoes, chopped and skin on
• 3 T. flour
• 2 cups unsalted turkey broth
• 2 cups milk
• 2 cups cooked turkey, diced
• 1/4 tsp each salt and pepper
• 1 tsp thyme
• 1 bay leaf

Instructions

1. In a large soup pot add olive oil and 1T. butter.
2. Add onion, garlic, carrots, and celery; saute until tender.
3. Add in peas, potatoes, turkey broth, cooked turkey, and all seasoning. Simmer on medium for 20 minutes.
4. In a separate sauce pan add 3T. butter, melt and whisk in 3T. flour, forming paste.
5. Once paste is formed whisk in 2 cups milk, whisk to combine and thicken.
6. Once thickened remove from heat and add to turkey soup in a slow steady stream.
7. Stir to combine, turn heat to low and simmer 20 minutes.

Ingredients

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 2 1/2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup yellow onion, chopped
• 2 ribs of celery plus leaves, chopped
• 3 cloves of garlic, minced
• 1 bay leaf
• 2 tsp dried parsley flakes
• 3 tsp salt (be careful with salt in the slow cooker, you can always add later)
• 2 tsp. fresh pepper
• 6 cups hot water

Instructions

1. Layer all ingredients in the crock pot as listed.
2. Pour in water.
3. DO NOT STIR.
4. Cook on High 4-5 hours or Low 8-10 hours (I like how it comes out better on Low)
5. To serve remove bay leaf and mash peas to thicken.

Ingredients

• 1 pound organic fresh spinach, chopped
• 3/4 cup toasted walnuts, chopped
• 1/2 cup blue cheese, crumbled
• 1/2 red onion, sliced
• Cranberry vinaigrette

Instructions

1. Combine spinach, walnuts, blue cheese, and red onions.
2. Toss salad with cranberry vinaigrette.
3. Add dressing 3T. at a time so as not to over coat the spinach.