Main Dishes

Wok Seared Chicken and Vegetables

1

I love Chinese, Indian and Thai food but the cleanse we are doing right now doesn't lend itself to those cuisines (no sugar, no soy, no coconut milk etc.) so when I found this recipe on eatingwell.com I got excited because it fulfills my want (need) of these types of food within my current dietary restrictions! Hooray! For a vegetarian option you could use tofu instead of chicken. Serve with the rice of your choice (I used brown) but jasmine or basmati would be delicious.

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Combine coriander, cumin, fennel seeds, salt and turmeric in a medium sized bowl. Add chicken and stir until coated with the spice mixture. Preheat a wok or large skillet over high heat. Add 2 T. oil. ...
See the full directions on my site

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
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  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV