Potato & Leek Soup

Soups are perfect for those cold days, afternoons or nights.  Make a big pot of this soup and warm up for an easy and satisfying meal...put some bread on in the morning and voila have this Potato & Leek Soup for lunch or dinner.

WHAT YOU WILL NEED:

3 - 5 Tablespoons olive oil or butter
2 - 4 leeks, sliced, using only the white part
2 - 3 fresh garlic cloves, (optional)
8 cups of Chicken Stock or Beef Stock
8 potatoes, peeled and cubed
1 cup milk
2 - 4 tsp. kosher salt (or to taste)
1/2 - 1 tsp. pepper


LET'S BEGIN:

1.  Heat olive oil in large pot and sautee sliced leeks until tender; pour in chicken stock and cubed potatoes.  Cover the pot with tight fitting lid and cook for 40 minutes.

2.  Use a potato masher with the soup in the pot.  Add milk, salt and pepper and whisk until creamy.  If you have a hand blender...that works, too!

3.  Serve warm with freshly baked bread!  Garnish with fresh parsley.

Fast Chicken Fajitas

This recipe is SO GOOD, and so easy to put together I will make this for lunch or dinner in a pinch.  Chicken fajitas or Fajita chicken (per my recipe) is zero fats, but it does not zero-out on the mouthwatering taste.

WHAT YOU WILL NEED:

1 LBS. chicken breast, skinless
1 bell pepper (any color - I prefer green)
1 medium onion (any type - I use sweet or yellow)
1 tsp. chili powder
1 tsp. cumin powder
1 tsp. kosher salt
1/4 - 1/2 tsp. black pepper
2 cloves garlic
4 Tbs. lime juice, (freshly squeezed)
1 Tbs. coconut oil

LET'S BEGIN:

1.  Cut the chicken breast into thin strips, slice the bell pepper & onion, chop the garlic and mix well in a bowl with the spices and lime juice.

2.  Heat the coconut oil on medium in a large skillet (iron skillets are best!)  Pour the entire contents of the bowl into the skillet.

3.  Stir fry until the chicken is cooked through and the vegetables are tender.  About 10 minutes.

REMEMBER:  If you can, always use fresh ingredients.

It will serve 4, so double if you want to share with the family!  You can serve the dish just like that, serve over romaine lettuce leaves or on top of organic corn tortillas...the taste remains unbelievably delicious!

Stay healthy!

~ Leftovers ~ Summer Sandwich

Using last nights grilled chicken breast (seasoned only with kosher salt & pepper); sautéed slices zucchini squash, mushrooms, green onions.  Toss in sliced (cooked) chicken breast; set aside.

Whip together eggs, milk, salt & pepper, cook in skillet.  Mix in chicken & vegetables.

Grilled chicken, sautéed zucchini, mushrooms...

I splashed on some chili sauce...because I like spicy foods!  My children placed cheese on top of their "sandwich".  Fresh chilled watermelon on the side.  Voila - Summer Sandwich! 

Great for Breakfast or Lunch.  I used leftover chicken from last nights dinner, and buns from leftover BBQ.  It was actually too much bread for me, next time I will toast a slice and have as an open-faced sandwich, or omit the bread altogether.