Veggie Risotto

1 c. wild rice medley, rinsed and drained
3 c. chicken broth
olive oil
broccoli florets
yellow onion, diced
garlic cloves, crushed and minced
carrot, shredded
tomatoes, diced
Romano cheese, grated
Manchego cheese, grated
Mexican cheese blend, grated
Black pepper
White pepper
lemon pepper

**Heat oil over med-high heat. Add onions and garlic; saute, adding rice. Saute until onions are clear and rice is golden. Slowly add one cup of chicken broth, constantly stirring until absorbed. Add in another half cup at a time, stirring while liquid is being absorbed. Add in broccoli. Add last half cup of broth, stir until liquid is almost completely absorbed; add shredded carrot and diced tomatoes. Stir in grated cheeses. Serve immediately.

Broiled Pork Chops

3 boneless, all natural pork chops
olive oil
lemon juice
Worcestershire sauce
brown mustard
sherry
sea salt
black pepper
garlic
dried chili, crushed

**Combine ingredients into marinade. Pierce chops multiple times with fork; put in container and pour marinade over top. Let chops marinate for 1-4 hours. Broil on low setting about 10 minutes each side. Serve with veggie risotto and green salad.

Broiled Chicken and Veggies

Chicken breasts
yams
asparagus
olive oil
balsamic vinegar
garlic
salt
pepper
thyme

**Put breasts on broiler pan. Take fork and poke holes all over each breast, both sides. In a bowl, combine olive oil, vinegar, garlic, thyme, salt, pepper. Spoon over each breast. Cube yam and put in a bowl; sprinkle olive oil, salt, pepper, thyme and garlic over and toss. Put yams on broiler pan. Broil on low; after 20 minutes, turn breasts and stir yams; spoon more of the oil/vinegar mixture over the chicken breasts. Broil another 15-20 minutes until chicken is cooked through. Prepare asparagus (break ends and wash). Put in shallow fry pan and just cover with water. Boil asparagus for about 2 minutes and drain. Sprinkle with olive oil and garlic; saute over med-high heat for about one minute. Serve all with green salad.

Meatloaf #2

1 lb. organic ground beef
flax mill
oatmeal
tomato sauce
1 yellow onion, finely diced
garlic, crushed and minced
carrot, shaved
salt
pepper
Italian seasoning
crushed chili pepper
Worcestershire sauce
manchego cheese, shredded
1 egg

**Mix together. Shape into loaf on broiler pan. Bake at 350 degree oven for one hour. Serve with freshly steamed veggies and green salad.

Bean and Rice Burritos

Dry pinto beans, cooked
organic wild rice mixture, cooked
yellow onion, diced
garlic, crushed and minced
stewed tomatoes
jalapenos, sliced
salt
pepper
chili powder
cumin

**Combine and heat through. Serve on cooked tortillas, top with shredded Mexican cheese blend, shredded romaine, avocados. Serve with Caesar salad.

Thai Chicken & Veggie Wraps

4 chicken breasts, boiled and pulled
2 c. quinoa
chicken broth
red onion, wedged
garlic, crushed and minced
carrot, cut into straws
peas
broccoli
Red curry paste
extra virgin olive oil
chili sauce
peanut butter
soy sauce
dried chili peppers, crushed
basil

**Cook quinoa in chicken broth, according to directions. Add pulled chicken. In separate pan, heat peanut butter, olive oil, curry paste, chili sauce over med-high heat; add veggies and stir until just barely crispy still. Add veggies to quinoa and chicken mixture. Serve in cooked tortillas, topped with shredded romaine.

Pot Roast and Veggies

Pot roast w/bone in
6 large carrots, large slices
1 large yellow onion, wedged
purple onion, wedged
6 cloves garlic, crushed and minced
yams, chunked
fingerling potatoes
cauliflower
olive oil
sherry
salt
pepper
italian seasoning
white pepper
beef broth

Drizzle olive oil in crock pot. Brush oil on roast and put in crock. Pour in broth and sherry. Put veggies in around meat, covering meat with minced garlic. Sprinkle with seasonings. Cook on high for about four hours. Serve with green salad.