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Recipes
Kickin' Chicken Chili with Vegetables
By JenHall
haven't tried this yet
- 2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
- 2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1 tablespoon olive oil or cooking oil
- 1 16 ounce jar green salsa
- 1 16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
- 1 15 ounce can cannellini beans (white kidney beans), rinsed and drained
- 1 14 1/2 ounce can diced tomatoes with onion and garlic
- Dairy sour cream (optional)
- Shredded cheese (optional)
Spicy Chicken Breasts with Fruit
By JenHall
haven't tried this yet
- 2 teaspoons Jamaican jerk seasoning
- 2 fresh serrano peppers, seeded and finely chopped
- 4 skinless, boneless chicken breast halves
- Nonstick cooking spray
- 1/2 cup peach nectar
- 3 green onions, cut into 1-inch pieces
- 2 cups sliced, peeled peaches
- 1 cup sliced plums
- 1 tablespoon packed brown sugar
- 1/8 teaspoon salt
- 1/2 cup pitted dark sweet cherries
- Hot cooked rice (optional)
Grilled Shrimp and Pineapple Skewers
By JenHall
very good - wasn't over the moon about the sauce so I just mixed a small amount in our rice in each serving
- 1 pound uncooked jumbo shrimp
- 1/2 of a fresh pineapple
- 6 tablespoons orange marmalade
- 1/2 cup water
- 1 tablespoon soy sauce
- 1 8.8 ounce pouch cooked long grain rice
- 1/4 cup snipped fresh cilantro
Vegan Frosting
By JenHall
haven't tried this yet - can also be used as a dip for fruit
- 1 cup pumpkin puree
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 3 tablespoons almond butter
Barbecue Country-Style Ribs
By JenHall
haven't tried this yet
- 4 1/2 - 5 pounds boneless pork country-style ribs
- 1 1/2 cups barbecue sauce
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped celery (1 stalk)
- 2 tablespoons yellow mustard
- 1 tablespoon packed brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
- 4 - 5 cups hot cooked noodles (optional)
- Fresh thyme sprigs (optional)
Primal Tex-Mex Tortillas
By JenHall
haven't tried this yet
- 1/4 cup plus 2 tablespoons water
- 2 eggs
- 2 tablespoons olive oil
- 1 teaspoon lime juice
- 2 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
Curried Cashews
By JenHall
haven't tried this yet
- 3 cups whole cashews
- 2 tablespoons frozen apple juice concentrate, thawed
- 1/2 teaspoon bottled hot pepper sauce
- 2 teaspoons curry powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice or nutmeg
Grilled Avocados
By JenHall
haven't tried this yet
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 large ripe avocados, halved, seeded, and peeled (about 1 pound total)
- 1/4 teaspoon kosher salt or 1/8 teaspoon salt
- 1/4 cup bottled picante sauce
- 1 ounce Monterey Jack or farmer cheese, shredded or crumbled (1/4 cup)
- Snipped fresh cilantro
- Salad greens (optional)
- Bottled picante sauce (optional)
- Dairy sour cream (optional)
Coconut Chocolate Chip Cookies
By JenHall
haven't tried these yet - from civilizedcavemancooking
- 1/2 cup coconut oil
- 1/2 cup raw honey (or natural sweetener of your choice)
- 4 omega 3 eggs
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 cup coconut flour
- 1/2 cup of shredded unsweetened coconut
- 3/4 cup of Enjoy Life chocolate chips
Salmon and Asparagus
By JenHall
haven't tried this yet
- 1 pound fresh asparagus spears, cut into 2-inch pieces
- 1 1/2 teaspoons extra virgin olive oil
- Coarse sea salt and freshly ground pepper to taste
- 1 pound fresh or frozen salmon fillets with skin
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon snipped fresh parsley