Lunch

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 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 Coleslaw

Ingredients: 1/2 of a medium purple cabbage 3 whole carrots-cleaned 1 whole red apple (Preferably Gala or Fuji)-cut into tiny pieces 1-cup of chopped walnuts Hain Safflower Mayonnaise-to taste Celtic Sea Salt-To Taste Prep: Grate the cabbage and carrots Add the chopped apple and walnuts-and you can also add raisins if you have a real sweet tooth!…

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 Hummus

*This recipe was made using a Vita-Mix blender. Ingredients: 2-15 ounce cans of chickpeas, one drained, one undrained 4 tablespoons raw sesame seeds 1 tablespoon olive oil 1/4-cup lemon juice 1 clove garlic 1-teaspoon cumin Prep: 1.…

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!…

Dr. Bob’s Chicken Pasta Salad

Dr. Bob “Approved” tip from Debbie, “I usually use cooked chicken breasts or skinless thighs.…

Dr. Bob’s Chicken Soup

Like any ‘old school’ cook, I have no set amount; instead, I measure accordingly what amount of chicken I have to how much water I add.…

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