a journey of life

4-6 boneless, skinless chicken breasts
2 cups uncooked Minute rice
1 package onion soup mix
2 cans of cream of chicken soup
1 can water

4 boneless skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese
1/4 cup panko bread crumbs
crumbled bacon
cooking spray

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Vegan, gluten-free (with gf tortilla)

Makes 6-8 enchiladas

Ingredients
1 onion
1 red bell pepper
15 oz. can black beans
15 oz. can garbanzo beans
1/2 cup hemp hearts
1/3 cup nutritional yeast
3 roma tomatoes (can substitute a can of diced tomatoes, drained)
2 tsp. cumin
1 tsp. smoked paprika
Salt to taste
6 large tortillas
Optional: spinach, chipotle, garlic

{For the enchilada sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
Salt/pepper
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Directions
Dice onion and bell pepper.
In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
Meanwhile, dice tomatoes and rinse beans.
When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, garbanzo and black beans. Stir well. Heat for 2-3 minutes then set aside.
Prepare the enchilada sauce. (*Directions below if needed.)
Preheat oven to 350.
In a lightly sprayed 9×13 baking dish, cover the bottom with a layer of enchilada sauce.
Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
Place in baking dish and top with remaining sauce.
Bake for about 25 minutes.
Can serve topped with avocado, cilantro, hemp hearts, nutritional yeast, etc.

*Directions for enchilada sauce
In a small bowl, add flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.

Recipe courtesy of thegardengrazer.com.