Chinese Chicken Salad

November 15, 2012

(phase 1-4) serves 2-4

4 Medium chicken breasts – cooked and cut into pieces
3 celery stalks- chopped
1 cup canned bean sprouts – drained
1/2 cup Walden Farms Calorie Free French Dressing
1/2 cup Walden Farms Calorie Free Mayo
2 tablespoons Braggs Liquid Aminoes (optional)
1/4 teaspoon onion powder
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 teaspoon pepper
4 servings of Romaine lettuce

Mix all ingredients together except romaine. Place salad greens on plate. Top with all ingredients.


Burger Soup

November 12, 2012

Burger Soup (phase 1-4) serves 4

2 pounds ground turkey or chicken
8 stalks celery, coarsely chopped
2 cups mushrooms, sliced
2 cloves garlic, minced
4 cups cabbage, chopped
2 ounces fresh kale thinly sliced
2 cans low fat chicken broth
4 broth cans water
8 ounce can tomato sauce
2 teaspoons sea salt
1/2 teaspoon pepper
1 teaspoon hot sauce of your choice

Brown the turkey with the mushrooms, garlic and celery. Drain fat. Add the cabbage and kale; cook and stir until tender. Add all remaining ingredients; bring to a boil. Cover and simmer on low for about 2 hours. Adjust seasoning to taste.


Sausage And Chicken Gumbo

November 7, 2012

(phase 1-4) serves 3

1 (3 1/2-ounce) finely chopped cauliflower (like rice)
1 packet IP Chicken soup (un-prepared)
2 tablespoons olive oil
1 cup frozen chopped green bell pepper
1 cup frozen cut okra
2 cups chopped celery
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
8 ounces turkey kielbasa, cut into 1-inch pieces
1 small can diced tomatoes
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Combine soup packet and olive oil in a Dutch oven; sauté over medium heat 3 minutes. Add vegetables and spices; cook 3 minutes or until tender, stirring frequently.
Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over cauliflower rice.


Broiled Scallops

November 5, 2012

1/2 pounds bay scallops
1 Tablespoon garlic powder
Sea salt
2 Tablespoons olive oil
2 Tablespoons lemon juice

Turn broiler on to medium or medium-high.
Rinse scallops and place in a shallow baking pan. Sprinkle with garlic and sea salt, olive oil and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve. Serves 2.


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