From the Kitchen: Creamy Chicken Stew and Quinoa Pilaf

Last week I started my new job as a personal chef for a dear friend that is battling cancer. I have spent DAYS researching, creating recipes and shopping for fresh, raw, healthy foods. I really have never used or written down recipes in the past so this will be a new experience for me. I substitute a lot of ingredients from traditional recipes as well. Get use to reading lots of “a dash here” or “a handful there”- that’s the way my Polish mother taught me to cook!

Tonight’s dinner is easy to prep, has 36 grams of protein and less than 400 calories in each serving. Lots of great flavors too! Enjoy!

Recipe #1 Creamy Chicken Stew


  • 5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
  • 1 16 ounce jar Salsa Verde
  • 2 cans Black Beans
  • 1 can Sweet Corn
  • 1 can Diced Tomatoes with no salt
  • 1 teaspoon Ground Cumin
  • 1 small (3 oz) package of organic cream cheese


Place frozen chicken breasts or tenders in bottom of a slow cooker. Add remaining ingredients except cream cheese.

Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a “soup”. Add cream cheese, cook on warm setting for 30 minutes and then stir.

One serving is 1/2 a breast or 2 large chicken tenders.

Number of Servings: 10

Recipe #2  Quinoa Pilaf


  • ½ cup carrots, diced
  • ½ cup green onions, diced
  • ¼ cup celery, diced
  • ¼ cup green pepper, diced
  • ¼ cup red pepper, diced
  • 6 cups Quinoa, cooked using basic recipe
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 1 cup almonds, sliced
  • ¼ tsp. oregano
  • 1/2 Tbsp of coconut oil
  • Salt to taste


Sauté vegetables in oils until crisp. Stir in oregano. Add sautéed vegetables to cooked quinoa, mix well. Salt to taste. Add almonds.

Serves 6.


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