Recipes – Love, Chriss

Chicken Noodle Soup (Recipe Inside)

Mell has been working hard to get his gym opened up while he’s detoxing so naturally he feels like he’s catching something. I decided today to reach in my archives and grab a recipe that Siggi Bennett sent to me. This chicken noodle soup is so delicious! A definite must.

Ingredients

3-4 Chicken Thighs, skins removed (I used 4 boneless chicken thighs)

5 cups Chicken Broth

10 cups water

Olive oil to saute veggies (do not use butter!!)

1 medium onion, finely chopped

3 medium carrots (2 carrots grated, 1 carrot sliced into rings)

2 medium celery sticks, finely chopped (or thinly sliced if you prefer)

1/2 lb spiral pasta such as rotini (I used egg noodles)

3 tbsp fresh or frozen dill (I used 1 tbsp)

1 tsp Mrs. Dash (I used pepper and Flavor King “Everything Spicy”)

All my ingredients laid out. I used a little bit of Cayenne Pepper but you don’t have to.

In a large pot, combine water, salt and chicken broth.

After bringing water and chicken broth to a boil, place chicken in pot. Let chicken cook for 20 minutes UNCOVERED.

As chicken is boiling, add olive oil and onions to a skillet and sauce until brown.

noodles — After onions have browned, add carrots and celery. Saute until soft and golden and then toss it in the big pot.

Add noodles and sliced carrots to the big pot and stir. After a few minutes, I took the chicken out with tongs and cut the thighs with a knife. I then placed it back in the pot with the tongs and let it cook until the noodles were finished.

Once everything is cooked, add dill (this is shown with 3TBSP of dill. I recommend only using 1TBSP)

noodle-soup — Waa laa!! I had two bowls but I was full after the first. lol.

Source

Good Luck!

Chriss

Beef & Brussel Sprout Stir Fry (Recipe Inside)

HUBBY: “This is Top 3. One of the best meals you ever made!”

I got a new cast iron skillet today at Walmart and I had to give that baby a spin! It was my first time cooking on a cast iron skillet so I was a little nervous at how quick everything was cooking and how hot it was over the stove, but at the end of this recipe, I was in heaven. It was so good! I had to make more sauce, though. Just do the beef broth mixture twice and add it together. Recipe below!

INGREDIENTS:

1/2 pound flank steak

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 tablespoons peanut oil, divided

1/2 cup beef broth or water

1 tablespoon light brown sugar

2 tablespoons soy sauce

2 teaspoons fresh lime juice

1/2 teaspoon cornstarch

12 ounces fresh Brussels sprouts, trimmed and halved

1 red jalapeño or red serrano pepper, sliced

1 tablespoon grated fresh ginger

2 garlic cloves, thinly sliced

1/4 cup chopped fresh mint

Hot cooked rice (I used Jasmine rice)

beef — Cut steak diagonally into thin strips and sprinkle salt & pepper… I always add garlic salt and other spices to add extra seasoning. Add peanut oil and cook steak until it is dark brown.

While steak is cooking whisk together beef broth, light brown sugar, soy sauce, lime juice and cornstarch (this is the sauce that I suggest you make two of and combine).

burussel — Once steak is done cooking move to a plate, clean skillet and cook brussel sprouts with more peanut oil.

brussel-pepper — After brussel sprouts are a little brown, add peppers, garlic and ginger and stir for a few minutes. WARNING: Once this is added, you will choke and cough from the fumes!!!!

After about a minute or two, add in the sauce that you made earlier and stir for a few minutes.

Add steak and mint into the skillet and let cook for a few more minutes. Serve over rice & enjoy!

Source

Good Luck!

Chriss

Beef & Mushroom Country Casserole (Recipe Inside)

Last night I wanted to eat healthy but I ended up eating hearty lol. Instead of baking some chicken thighs, I hopped into this casserole like it was the final supper. It was so good that we had to go back for seconds! Make sure when you make this recipe that you have enough people to finish it. It’ll feed about 4-6 folks. Enjoy!

Ingredients:

1 Tbsp cooking oil
1lb ground beef
8oz chopped mushroom
1 cup of chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon salt
Black Pepper (free pour)
1/2 Tbsp Worcestershire sauce
1 pack of extra wide egg noodles
15oz can tomato sauce
15oz can fire roasted diced tomatoes, drained
8oz sour cream
8oz medium cheddar, shredded
4 green onions, sliced

All my ingredients laid out!

Cook the noodles according to the package directions but until slightly less done (will finish cooking in the oven), drain and set aside.

Before I broke down the beef to be cooked, I seasoned the hell out of it with salt, garlic salt, pepper and “Everything Spicy” from Flavor God.

Preheat oven to 350. Add the cooking oil and ground beef to a large skillet. Once brown, add mushrooms and onions and cook until mushrooms are soft and onions are soft. Add garlic powder, salt and pepper and let simmer for a few minutes.

Add tomato sauce and Worcestershire sauce to the beef and mushroom mixture and let simmer for a few minutes until it thickens slightly.

Combine beef and tomato mixture with drained noodles (heat turned off) and add diced tomatoes (drained), sour cream, half of the shredded cheddar and half of the green onions. Sit and then transfer to a 9×13 inch casserole dish.

Top the casserole with remaining shredded cheese and place in oven for 30 minutes or until it is bubbling around the edges and the top is starting to brown just a little.

After removing from the oven, sprinkle green onions, salt and pepper. Enjoy!

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Good Luck!

U Is Kind,

Chriss

Spinach & Cheese Enchiladas (Recipe Inside)

I made these surprisingly easy and quick enchiladas for lunch today and decided to document it. The only thing I would change is that they didn’t really have flavor. When you mix everything together add seasoning!

Ingredients:

1 tablespoon butter

1/2 cup sliced green onion

1/3 cup chopped onion

2 cloves garlic, minced

1 (10 ounce) package of spinach

1 cup ricotta cheese

1/2 cup sour cream

2 cups shredded Monterey Jack cheese

1 (19 ounce) can enchilada sauce

10 (6 ince) corn tortillas (next time I’m using flour)