Dilled Chicken Salad

A tasty chicken salad, try it in wraps or if you are gluten free try it wrapped in a romaine leaf.



1 1/4 cup cold cooked chicken (I roasted one large bone in breast and that gave me enough chicken)
2 stalks of celery chopped
1/4 cup Veganese
1/2 tsp Salt
1/4 tsp Pepper
 2 tbsp chopped Dill
1/2 tsp dijon mustard
1 tbsp lemon juice
Buns or Bread (I used cooled fresh whole wheat bread I baked earlier in the day)
Romaine leaves, cored

Mix first 8 ingredients together and serve on buns or bread topped with romaine.

Vegetarian Taco Salad (not a full recipe)

This one isn't so much a recipe as a post to remind myself how I made it so tasty. Sorry for the not so great picture and the not exact recipe, I hadn't planned on posting it on here until everyone started asking me how I made it.

For the bowls I took flour tortillas, coated both sides with oil, inverted quart canning jars and draped them over that, I baked them on convection 375 for about 10 minutes. 

For the corn I diced 1 ripe jalapeno, 1 yellow pepper, drained a jar of our corn from last year, roasted it in the pan on the stove with some chipotle powder, unscented coconut oil (One that Clay made last year, it is really smokey) near the end I squirted a little lime in, dumped it in a bowl to cool and added 1/2 tsp of liquid smoke.

 For the beans I quick soaked dry black beans, tossed them in the crockpot with chipotle powder, garlic powder. After they were done I drained them put them in a baking pan, salted well and baked for about 10 minutes at 375 until they were dry and the flavour turned a little smokey. For the dressing I added equal parts EVOO, lime juice and guacamole, a little garlic powder and pepper and emulsified it.

Roasted garlic pepper white wine creamy pasta

I love summer for all the great fresh vegetables that my garden provides me with.  This year our peas have done particularly well, I was looking to create a dish that utilized my over ripe peas. With a little inspiration from other moms on a Facebook group this dish was created. I love the how creamy it is, it almost reminds me of a dairy free alfredo sauce.

Roasted Garlic and Pepper White wine Pasta

Serves 6

1 yellow pepper halved

1 White onion cut in half

9 cloves of garlic

Olive oil

Coarse ground black pepper

Preheat oven to 400F

Pour a good dollop of olive oil in a glass pan and place vegetables in in. Drizzle more olive oil over top and sprinkle with pepper.

Roast for at least 45 minutes, 1 hour is better.

.304 kg sliced chicken breast

2 cups Spinach

1 cup Fresh Peas

1/3 cup All purpose flour (Can sub GF flour)

1 cup Soy milk

1/2 tsp Salt

1 tsp black Pepper

1/2 cup Daiya mozzarella shreds

1/4 cup Coconut oil

1 tbsp Dried basil

1/2 cup White wine

1 cup Poultry broth

Prepared linguine

Separate garlic from roasted veggies, mash

Slice the rest of the roasted vegetables into strips.

Toss sliced chicken in basil, salt, black pepper and mashed garlic

Pour about a tablespoon olive oil into a pan on medium heat. Fry sliced chicken until done. Remove from pan. Pour in half of the white wine, scraping the bottom of the pan all the while.

Turn off burner or turn to low stir in Coconut oil and flour making a roux and cook for 2 minutes, Do not let it brown.

After two minutes turn burn back to medium low heat and whisk in chicken broth, milk and rest of white wine. Whisk until smooth then stir scraping bottom frequently until it starts to thicken

Whisk in Daiya cheese,

Bring to a simmer

Stir in peas, turn to low and cook for 6 minutes, stirring often

Mix in chicken, sliced vegetables, spinach, stir until spinach is wilted and everything is hot and bubbling.

Serve over linguine