African Peanut Soup
Spring Greens Salad
Spinach Artichoke Dip
2 boneless skinless chicken breasts, shredded
2 large Sweet Potatoes, peeled and cubed the orange flesh potatoes
1 large Yam, peeled and cubed it’s really a white sweet potato
6 C Chicken Broth + 6 C water
1 large Sweet onion, chopped
1 ½ t cumin
1-2 red bell pepper, diced
2 C prepared or homemade salsa ***see recipe below
5 cloves garlic, minced
½ C creamy peanut butter
1 jalapeno pepper, seeded and minced
Fill Soup pot with broth, water, chicken, cumin and salsa.
Bring to boil, reduce heat and simmer 2 hours.
Sauté potatoes, yam, onion, bell pepper, garlic and jalapeno.
Shred cooked chicken and place into soup pot.
Put sautéed vegetables in soup pot.
Simmer 1-2 more hours or in crock pot 4-5 hours.
Last 10 minutes whisk in peanut butter.
Warm soup and eat!
Spinach and Artichoke Dip
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with sliced baguette bread or similar.
¼ fresh onion
2 cloves garlic
¼ C fresh cilantro
1 dried or fresh pepper of your choice depending on the heat you desire
1 15 oz can diced tomatoes (or equivalent in fresh if you have vine ripened flavorful tomatoes available)
½ t Mexican Oregano (if desired)
1 T lemon juice
½ t salt
Place first 4 ingredients into food processor and pulse until chunky. Add remaining ingredients and pulse a few more times until desired chunkiness.