Crispy Potato Wedges

Submitted by Angela Hirst
***Free of Dairy, Egg & Nut Products

Crispy Potato Wedges

¼ c. olive oil (or less)
½ t. of each of the following: salt, dried basil, thyme, oregano leaves
¼ t. of each of the following: black pepper, paprika
4-6 medium potatoes.

Combine oil & spices in a bowl. Scrub unpeeled potatoes. Cut each potatoe in half lengthwise, then in thirds. Pour in bowl. Cover with a lid & shake until all are covered with spices. Pour onto a greased baking sheet. Baked at 450 for 15 minutes. Stir, then return to over for 15 more minutes. Serves 4.

Honey-Lime Fruit Toss

Submitted by Angela Hirst
**Free of Dairy, Egg & Nut products

Honey-Lime Fruit Toss

2 (20 ounce) cans Pineapple Chunks
2 (11 ounce) cans Mandarin Oranges, drained
2 large dole Banana, sliced
2 Kiwi Fruit, peeled, halved, and sliced
2 Cups quartered Strawberries
1/2 Tsp. grated Lime peel
1/4 Cup & 1 Tsp. lime juice
2 Tbs. & 1/2 Tsp. Honey


1. Drain pineapple; reserve 1/4 Cup juice
2. Combine pineapple chunks, mandarin oranges, banana, kiwi fruit, and strawberries in bowl.
3. Stir together reserved juice, lime peel, lime juice, and honey. Pour over salad; toss to coat. Yields 15 Servings

Apricot Chicken

Submitted by Angela Hirst
** free of Dairy, Egg & Nut Products

Apricot Chicken

4-6 chicken breasts
1 c. apricot jam
1 8 oz. bottle Russian salad dressing
1 package dry onion soup mix
2 t. curry powder

Mix all ingredients. Place in a 9X13 pan and bake for 75 minutes at 350.

Spinach & Sundried Tomato Pasta

Submitted by Angela Hirst
** free of dairy, egg & nut products

Spinach & Sundried Tomato Pasta

1 c. chicken broth
12 sundried tomatoes
8 oz. penne pasta
1 T. olive oil
1/8 t. crushed red pepper flakes
½ t. basil
3 cloves garlic
1 bunch spinach (almost a whole bag)
¾ c. cubed ham
¼ c. parmesan cheese, balsamic vinegar

Cook pasta. Drain. Sauté garlic in oil & pepper. Add spinach; cook until wilted. Add broth, tomatoes, and ham. Cook 2 minutes. Combine all ingredients in bowl. Top with cheese and vinegar to taste.

Healthy Boston Clam Chowder

Submitted by Angela Hirst
** Free of Dairy, Egg, & Nut products

Healthy Boston Clam Chowder

¼ c. bacon, diced
¼ c. yellow onion, diced
2 small cans chopped clams
2 c. potatoes, diced
2 c. water
1/3 c. diced celery
28 oz. can crushed tomatoes
¼ c. fresh parsley
1 t. salt
1 t. ground thyme
1/8 t. ground pepper

Sauté bacon & onions until bacon is cooked, but not crisp. Add water, tomatoes, clam juice, potatoes, and celery. Simmer until potatoes are tender. Add spices & clams. Heat through. Stir in parsley. Top with Trader Joe’s Oyster Crackers.

White Bean Chili

Submitted by Angela Hirst
** Dairy, Egg & Nut product free.

White Bean Chili

2 ½ c. water
1 t. lemon pepper
4 chicken breasts
1 c. onion
2 cloves garlic
2 cans corn (one white, one yellow)
1 can green chilies
1 t. chicken bouillon (may need more)
1 t. oregano
1 t. ground cumin
2 T. lime juice
2 cans white beans

Bake chicken and cut into cutes. Sauté onion and garlic in 1 T. olive oil. Combine all ingredients and heat through.

Mexican Chicken Chili

Submitted by Angela Hirst
** Free of Dairy, egg or nut products.
The Soup Nazi's®Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. (http://www.topsecretrecipes.com) Makes 4-6 servings.

Chicken Tortilla Soup

Submitted by Angela Hirst
** free of dairy, egg and nut products
Chicken Tortilla Soup

1/3 cup chopped onion
1 teaspoon crushed garlic in a jar (or 3 cloves garlic)
2 tsp taco seasoning
8 cups chicken broth (I make this with bouillon cubes)
1 can diced tomatoes
1 can diced green chilies (puree in chopper to liquid form)
10 corn tortillas (6 in. wide)
1 ½ pounds boneless, skinless chicken breasts (about 3 breasts)
14-16 ounces frozen corn (or 1 can corn, drained)
1 can black beans, rinsed
2 tablespoons chopped fresh cilantro
Salt to taste (about 1 teaspoon – be careful not to over salt)
shredded cheddar cheese for topping
tortilla chips for topping
1 firm-ripe avocado


Over medium heat stir onion, garlic, taco seasoning until fragrant, about 1 minute. Add broth, tomatoes, and green chilies. Cover and bring to a boil.

Stack tortillas and cut into 1/8 inch wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes. Rinse chicken and cut into ½-inch pieces. Peel avocado, pit, and thinly slice

Add chicken to broth and return to a boiler over high heat. Reduce heat, cover, and simmer until chicken is white in center, about 5 minutes. Add corn and black beans. Stir in cilantro and salt to taste. Garnish with avocado and cheese. Leftovers freeze well.

I think cooking a whole roasting chicken in the crock-pot is best. Then shredding the meat and using the broth adds a lot of flavor to this soup.
Serves 8+