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Crock pot Cilantro/Lime Chicken

20 oz. boneless chicken pieces
3 TBSP Taco Seasoning
1/2 – 1 cup chopped cilantro
3/4 cup chopped red onion
1 can black beans, drained and rinsed
2 cups frozen or drained canned corn
3 garlic cloves, minced
juice of 2 limes (fresh)

tortillas for wrapping

Optional items for serving:
Sour Cream, chopped black olives, chopped tomato, guacamole, shredded cheese

Place onions, cilantro, black beans, corn, garlic, and lime juice into crock pot. Stir well. Add chicken pieces and sprinkle with taco seasoning. Mix into other ingredients gently. Cook on low for 8 hours, or on high for 4 hours. Serve with tortillas and garnishes.

 

Tzatziki

1 med. cucumber, seeded and GRATED (or an English cucumber grated)
2-3 cloves garlic, minced or pressed
2 TBSP quality olive oil
2 TBSP fresh dill, minced
2 tsp white vinegar
1 pint Greek yogurt, full fat
salt to taste

Combine all ingredients in a bowl and mix well. This is even better if made a day ahead.

 

Asian Cucumber Noodle Salad

2 large cucumbers, peeled
1/2 tsp. sea salt, fine ground

2 Tbsp. Rice Vinegar
1 Tbsp. Toasted Sesame Oil
1 1/2 tsp. Agave syrup OR 1 tsp. sugar

Toasted Sesame Seeds (optional)

Place a strainer over a bowl. Spiralize cucumbers OR cut unto julienne strips into the strainer and sprinkle with the salt. Allow to sit and drain.

While the noodles drain, mix the vinegar, oil, and Agave in a serving bowl and allow to sit.

After 30 minutes, place cucumbers into dressing and toss to coat evenly. Sprinkle with toasted sesame seeds if desired, and serve.

 

Mexi-Cukes

2 large cucumbers, peeled and sliced thin
Juice of 1 lemon
2 Tbsp. Olive oil
Salt and pepper to taste
1/2 tsp. Chili powder

Slice cucumbers into a container with a tight lid. Pour lemon juice and olive oil over the cucumbers. Seal and tumble to thoroughly coat the vegetables. Allow to sit in the refrigerator for at least 30 min. Salt and pepper to taste. Tumble again briefly. Sprinkle lightly with chili powder and serve.

 

Swiss Chard, wilted with Lemon and Bacon

1 large bunch of chard
2 slices bacon, crisp (reserve fat)
zest and juice of 1 lemon
Salt and pepper to taste

Start bacon in a cold pan, and cook over medium-low heat until crisp, but not burned. Set bacon aside on paper towels to drain.

While bacon cooks, wash chard, cut off stems and cut into 1″ pieces. Roll the leaves up in a bunch and cut into 1/2″ wide strips.

When the bacon is removed, add the chard stems to the bacon fat. Raise the heat to medium. After about 30 seconds, add the shredded chard leaves, sprinkle with the lemon zest and juice. Cook until very soft.  Add salt and pepper to taste. Crumble  the bacon over the chard and serve.