recipes of the week!

Chile Chicken
3 1/2 oz. chicken
1 T red chile paste/sambal oelek
1 T ACV
garlic
1 t oregano
1/2 t cumin
1/2 t granulated sugar substitute
salt
crushed red pepper (optional-grace period)
In ziplock bag, add all ingredients except chicken. Mix.
Sprinkle chicken with salt and add the chicken to bag. Seal & shake to coat.
Place in refrigerator to marinate at least 1 hr.
Cook chicken on George Foreman or under broiler until done.
Top with crushed red pepper (optional) and serve.TIP: This tastes great served fresh from the grill with a veggie, or even shredded in tomato soup.

Shrimp & Asparagus Stir Fry

What you will need:

minced garlic
3 1/2 oz. asparagus
1 T fresh ginger
Add shrimp, garlic, and ginger into pre-heated pan.
Stir fry for 3-5 mins. (If needed, add small amount of water.)
While that cooks, snap ends off of asparagus. Cut asparagus into 2" pieces.
Remove shrimp from pan and add asparagus. Drizzle with a bit of Bragg Liquid Aminos.
Stir fry for 2-3 mins.
Re-add shrimp to pan and heat for 1 minute to heat through.
Serve.

Try simple shrimp cocktail along with Walden Farms cocktail sauce!