Michael.Adams.Meals.Blog

Easy Chicken Salad    2 cups diced Chicken breast fully cooked 2 teaspoons of white Onion diced 2 large Celery stocks diced 2 tablespoons of chopped Celery leaves 1/3 cup chopped Walnuts 3/4 cup Grapes sliced in half MAYO SAUCE: 1/2 teaspoon Dijon Mustard 1/2 cup Olive Oil Mayonnaise 1 tablespoon fresh Lemon juice Salt & Pepper to taste DIRECTIONS: 1. In a medium bowl mix together all dry ingredients and stir until fully combined. 2. In a bowl combine mustard, mayonnaise with fresh lemon juice adding salt & pepper to taste. Stir in the mayonnaise with the dry ingredients little by little until the desired consistency. 3. For better taste chill in refrigerator for up to 30 mins, then serve over mixed greens or in a sandwich and ENJOY !!!

Easy Chicken and Green Chili Bean Soup   3 Limes (Save 1 for serving) 2 Large Chicken Breast (cut into small cubes) 1 Teaspoon Ground Cumin 2 Teaspoons Oregano dried 3 tablespoons Extra-Virgin Olive Oil 1 Large white Onion diced 2 Garlic cloves minced 4 14.5 cans of Chicken Stock 3 15.5 cans of Great Northern Beans 1 Can of Corn 1 4-ounce can of Green Chiles diced Salt and Pepper TOPPINGS: Shredded Pepper Jack Cheese Fresh Cilantro Tortilla Chips Sour Cream DIRECTIONS: 1. In a Large pot on medium heat add 3 tablespoons of oil and sautée garlic, onion with a pinch of salt and pepper until onions are translucent. Then add chicken with dry seasonings and cook until chicken is fully cooked about 8 mins. 2. Add the juice from 2 limes along with the green chiles, corn, beans, chicken stock and bring to a boil then reduce heat to low and let soup simmer for about 25mins adding salt and pepper to taste. 3. Don't forget to garnish with some shredded che...

Sweet Italian Sausage with Orzo &  Vegetables   2 Medium Carrots diced 3 Large Celery stalks sliced 1 Large White Onion chopped 1 Garlic minced 5 Baby Portabella Mushrooms chopped 5 Sweet Italian Sausage links (sausage removed from casing) 8 Ounces of Orzo 1/8 Teaspoon Ground Nutmeg 1/2 Teaspoon Seasoning Salt 2 Tablespoons Extra-Virgin Olive Oil 3 tablespoons White Wine Vinegar Parsley chopped for garnish DIRECTIONS: 1. In a medium pot bring 3 cups of salted water to a boil and begin to cook Orzo. 2. In a large pan with olive oil sautée garlic and large onion with a pinch of salt until nice and translucent then add diced carrots and sautée for about 4 mins occasionally stirring. 3. Drain Orzo and return to pot covered. 4. Add 3 tablespoons of vinegar to deglaze pan along with the sliced celery and cook for about 2 mins  then add sausage and cook until nice and brown. Add chopped mushrooms, seasoning salt, and nutmeg and cook for 3 ...