You can use pork roast in place of chicken. Recipe from Janeva’s Ideal Recipes
Ingredients:
3 lb chicken breasts
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/4 tsp. cinnamon
1 1/2 c chicken broth
Directions:
Mix together all the seasonings in a small bowl. Place the chicken breast in a crock pot or instant pot and pour seasonings on top. If using a pork roast, rub the roast with the seasonings. Add the chicken broth. Crock pot: cover and cook on low 10 hours. Instant pot: cook on high pressure for 7-9 mins (depending on fresh or frozen chicken breasts) and let release naturally for 5 mins. Remove meat, shred, add back in with enough juices to keep the meat wet.
Ingredients
16 oz. ground chicken or turkey
1 T. olive oil
1 tsp. minced garlic
3 1/2 c shredded cabbage (or use coleslaw mix from a bag)
1 carrot shredded
1/2. c green onion, chopped
Salt & pepper to taste
Sauce
1/2 tsp. minced ginger
1 tsp. white vinegar
2 T. soy sauce or tamari
1/2 tsp. sugar
Squeeze of hot sauce (optional)
Directions
In a large skillet, combine garlic with ground chicken/turkey and brown over med high heat. Season with salt and pepper to taste. Meanwhile, combine all the sauce ingredients in a small bowl. Remove the cooked ground chicken/turkey, set aside. To the same skillet, heat olive oil and add the green onion, cabbage and carrot. Stir fry until mixture is wilted and tender. Stir in the sauce, add the chicken/turkey back in and mix all together. Heat through. Serve hot.
Recipe is from Janeva’s Ideal Recipes
Ingredients
14 oz. ground chicken or turkey
1 c. grated zucchini, peel on
1T. minced jalapeno pepper (optional)
1 egg lightly beaten
1/4 c. +3 T. minced green onion
3 T. chopped fresh cilantro
1/2 tsp. minced garlic
1 tsp. salt
1/4 tsp. salt
1/4 tsp. cumin
4 tsp. olive oil (for frying)
Directions
Microwave zucchini and jalapeno pepper on high 1 min. Press with a paper towel to absorb as much moisture as possible. In a medium bowl, combine all ingredients, except olive oil. Mix together until just incorporated. Using hands, form oval shaped meatballs, making 12 poppers. Set aside. Heat the olive oil in a large frying pan over med/medium high heat. Add poppers when hot. Brown on all sides, approximately 6-7 mins. total; turn heat down to med/low and cover. Cook another 8-10 min or until poppers are cooked through. Continue to turn poppers as necessary during cooking to brown all sides evenly. Season with additional salt and pepper before serving.
Ingredients
1 Tbsp. olive or coconut oil
2 medium yellow onions, diced or 1 TBS dried onion
1 bay leaf
1 ¼ tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
½ tsp. ground coriander
⅛ tsp. ground cardamom
dash of ground black pepper
sprinkling of crushed red pepper flakes
4 garlic cloves, minced
4 ½ cups vegetable broth
1 large head of cauliflower, evenly roughly chopped bite size
1 Tbsp. apple cider vinegar
Dash of fresh dill or cilantro (for garnish – optional)
2 TBS raw pumpkin seeds (optional)
Instructions
In a large soup pot, heat the oil over medium-low. Saute the onions through the pepper flakes, stirring occasionally, until the onions become translucent; about 7-10 minutes. Then, add the garlic and saute another few minutes.
Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender (or use hand blender in pot). Blend on high (allowing steam to vent) for a few minutes, until silky and smooth.
Transfer back to the soup pot and stir in the vinegar. Bring back to heat over low, ensuring it doesn’t boil.
Remove from heat and serve hot and topped with fresh dill, or cilantro and raw pumpkin seeds, if you like.
