Chicken Harvest Soup

A TGFF Original Recipe

2 large boneless, skinless chicken breasts

64 ounces 99% fat free, low sodium chicken broth

1 large red pepper, destemmed, deseeded, chopped

1 large yellow pepper, destemmed, deseeded, chopped

1 quart button mushrooms, destemmed, chopped

2 large carrots, peeled, sliced

1 1/2 tablespoons garlic, minced

2 tablespoons extra virgin olive oil

2 cups brown rice penne pasta

Fill a large pot half way with water and boil chicken for 20 minutes or until fully cooked. Remove chicken and allow to cool. Add pasta to chicken water and cook for 5-7 minutes. Remove from heat, drain and rinse with cool water; set aside. 

In a large skillet or wok, over medium heat, add olive oil and saute peppers, carrots and garlic until slightly tender. Shred cooled chicken and add to vegetables along with chicken broth and continue simmering for 15 minutes. Add chicken and mushrooms, cover and continue simmering for 10 minutes. Serve and ENJOY!

Read More

Steak Fajita Stuffed Portabella

A TGFF Original Recipe

1 1/2 pounds tri tip steak, sliced thinly

1 large red pepper, destemmed, deseeded, sliced

1 large orange pepper, destemmed, deseeded, sliced

1 large yellow pepper, destemmed, deseeded, sliced

4 large portabella mushroom caps, destemmed

 2 tablespoons fajita seasoning

4 tablespoons extra virgin olive oil

2 tablespoons Worcestershire Sauce

For the Fajita Seasoning ...

1 teaspoons chili powder

2 teaspoons cumin
1 teaspoon oregano

1/2 teaspoon red pepper flakes

1 teaspoon garlic powder

1 teaspoon onion powder

Preheat oven to 425 F.. Spray a baking sheet with non-stick cooking spray. Lightly brush mushroom caps with olive oil and bake on baking sheet for 25 minutes.

Rub steak with fajita seasoning then lightly coat with Worcestershire Sauce.

In a large skillet or wok, over medium heat, add 2 tablespoons olive oil and saute peppers until tender; set aside. Add remaining olive oil and sliced beef (to just cover the bottom of the pan) and cook on each side until desired consistency (medium-well is about 5 minutes each side).

Serve portabella mushrooms topped with peppers and steak. ENJOY!

Read More

Granola Cluster Cereal

A TGFF Original Recipe

3 cups gluten-free rolled oats

1 cup raw almonds

1 cup dried cranberries

1/4 cup coconut oil, melted

1/8 teaspoon salt (optional)

1/2 cup raw honey

1 1/2 teaspoons pure vanilla extract

2 1/2 teaspoons ground cinnamon

Preheat oven to 300 F.. Cover baking sheet with parchment paper; set aside.

In a large bowl, combine all ingredients and mix until well coated. Spread mixture evenly over baking sheet and bake for 10 minutes. Turn off heat and leave tray in oven for 2 hours. Do NOT open oven door until time has elapsed. Serve with unsweetened almond milk and top with fruit of your choice. Store remaining clusters in an air tight container. ENJOY!

Read More

Chicken Fajita Pasta

A TGFF Original Recipe

Servings: 4

2 large boneless, skinless chicken breasts, sliced thinly

1 large red pepper, destemed, deseeded, sliced

1 large orange pepper, destemed, deseeded, sliced

1 large yellow pepper, destemed, deseeded, sliced

3/4 pound brown rice spaghetti

-Fajita seasoning

For the Fajita Seasoning ...
(Recipe adapted from TheSparkPeople)

1 teaspoons chili powder

2 teaspoons cumin
1 teaspoon oregano

1/2 teaspoon red pepper flakes

1 teaspoon garlic powder

2 tablespoons olive oil

2 limes, zest and juice

In a small bowl, whisk all ingredients well. Marinate chicken in 1/2 of the fajita seasoning for 30 minutes; reserve the rest for later. 

Fill a large pot half way with water and bring to boil over medium-high heat. Add pasta and cook until desired consistency. Remove from heat and drain. In a large bowl combine pasta and remaining fajita seasoning and toss until well coated; set aside.

In a wok or large skillet, saute the peppers in a tablespoon olive oil over medium heat for 15 minutes; remove peppers from wok and set aside. Add chicken to preheated wok and cook for 15 minutes, stirring frequently, until fully cooked; remove from heat.

Serve pasta topped with peppers and chicken. ENJOY!

Read More

Nutty Oatmeal Waffles

Recipe Adapted From OneFrugalFoodie

2 cups So Delicious sugar-free vanilla coconut milk

2 1/4 cups gluten-free oats
1/3 cup organic peanut butter
2 teaspoons baking powder
2 tablespoons raw honey

In a blender, mix all ingredients until well combined. Preheat waffle iron and spray generously with non-stick cooking spray. Cook as recommended by appliance manufacturer. Serve with almond butter, raw honey and/or agave nectar. ENJOY!

Read More

Tuna Salad Wraps

A TGFF Original Recipe

32 ounce can Albacore tuna in water, drained

6 hard-cooked eggs, peeled, diced

2 celery ribs, diced

1/2 teaspoon garlic powder

1 1/2 tablespoon fresh ground pepper

3-5 tablespoons Walden Farms Sugar & Fat Free Mayo

In a medium sized bowl, combine all ingredients and mix well. Spread over the bottom side of a Romaine lettuce leaf and roll to wrap. ENJOY!

Read More