Dinner

Avocado Chicken Salad

Avocado Chicken Salad

Fresh, tasty, and delicious! Salsa, avocado, and cilantro give this chicken salad its south-of-the-border flavors.…

Chicken & Quinoa Salad

Chicken and Quinoa Salad Taken from MyRecipes.com and tweaked by Debbie DeMaria A great way to use leftover chicken this 20-minute dinner salad uses quick-to-cook quinoa and lots of brightly flavored herbs.…

Dr. Bob’s Baked Chicken

Dr. Bob’s Baked Chicken

Dr. Bob’s Baked Chicken Ingredients: 1-Organic 4 lb. chicken 3-Green onions with small bulbs 3-Cups of cooked short grain brown rice 6-Grated Mushrooms 2-Stalks of celery 3-Tablespoons of olive or coconut oil To Taste: Garlic Salt, Unrefined salt, Paprika 1-Large Glass baking dish 1-Oven thermometer Multiple bamboo skewers Directions: -Sauté the sliced onions in a large frying pan until fork tender and slightly browned -Add the grated mushrooms and sauté until mixed well with the onions -Preheat oven to 350 F -Add the cooked short grain brown rice to the onions and mushrooms until the entire mixture is warmed -Add the rice, onion mushroom combination to the cavity of the chicken, secure with the skewer -Cover the surface of the chicken with the sliced celery -Sprinkle on the Paprika, Garlic and unrefined salt to the outside of the chicken -Add one-half cup of water to the base of the baking dish for moisture -Insert the thermometer into the breast of the chicken -Cover and place in the oven for about 2 hours, or until the thermometer shows the cooking is done -You can also move the leg to see if it is loose, that is a sign the cooking is complete -Let the chicken rest for 10 to 15 minutes before slicing -Remove the rice and place in a bowl -Save the extra broth for another cooking experience (Sorry for the slant)…

Dr. Bob’s Chicken Meatloaf

Dr. Bob’s Chicken Meatloaf

Dr. Bob’s Chicken Meatloaf Ingredients: 2 Pounds-Organic ground chicken 1 Cup-Thinly sliced spinach 1 Egg 1/3 Cup-Milled flax or brown rice “bread crumbs” Dashes Of: Italian Seasoning, Garlic Salt, & Paprika 1/2 Cup-Sautéed red onions Optional (Based on dietary needs/constraints): Grated, fresh Parmesan cheese Directions: 1.…

Dr. Bob’s Chicken, Coconut & Vegetables

Dr. Bob’s Chicken, Coconut & Vegetables

Dr. Bob’s Chicken, Coconut & Vegetable Medley Ingredients: 3 Cups-Broccoli stems and florets 1-Medium carrot grated ¾ Cup-Sundried tomatoes ½ Cup-Diced red, yellow or orange bell pepper(s) 2 Tablespoons-coconut oil 2 Cups-roasted chicken pieces 1/3 Cup-Shredded coconut 1-Medium sliced red carrot 2 Cups-Short grain brown rice Directions: 1.…

Dr. Bob’s Chili

Dr. Bob’s Chili

This recipe can be served for lunch or dinner, and then, depending on how many people you’re feeding, can be used for leftovers!…

Dr. Bob’s Gazpacho

*This recipe was made using a Vita-Mix blender. Ingredients: 2 large, ripe tomatoes, quartered 1 cucumber, peeled and cut into small pieces 1 small onion, quartered 1 sweet red bell pepper, seeded 3-cups tomato juice, fresh or unsalted 1/3-cup red wine vinegar 1/4-cup olive oil (optional) Dash of hot sauce Celtic Sea Salt and pepper to taste Prep: 1.…

Dr. Bob’s Mashed Garlic Cauliflower

Watch Dr. Bob’s Recipe Note: Makes 4 servings Ingredients: 1 large cauliflower 4 to 5 large garlic cloves, thinly sliced 1- tbsp.…

Dr. Bob’s Raw Vegetable Soup

*This recipe was made using a Vita-Mix blender. Ingredients:  1 medium carrot, cut in one-inch pieces 1 rib celery stalk, with leaves 2 or 3 green scallions 4 cups organic, low sodium broth (vegetable, chicken, or beef).…

Dr. Bob’s Slow-Cooked Lamb

Dr. Bob’s Slow-Cooked Lamb

This recipe takes many hours, so it’s best to set-aside time to prepare the recipe. A great meal to make as a family on a weekend or holiday!…

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