Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 3/4” pieces
• 4 oz. andouille sausage, fully cooked (or other sausage), halved lengthwise and cut into 1/2” pieces
• 1 can (14.5 oz) crushed tomatoes
• 1 ½ cup frozen and thawed corn kernels, use organic if possible
• 1 cup frozen and thawed okra, sliced
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 2 ribs celery, thinly sliced
• 2 large cloves garlic, minced
• ¾ teaspoon salt
• ½ generous teaspoon Cajun seasoning
• 4 cups of chicken broth
• Cooked brown rice.

Instructions

1. Combine first 12 ingredients in a slow cooker (not rice).
2. Cover and cook on low for 6-8 hours.
3. Serve with rice. Season with salt, black pepper, and/or a few dashes of hot-pepper sauce to taste.

Do Ahead Prep

Ingredients

• 1 package of spinach or salad greens
• 1-2 medium fresh peaches, sliced in thin wedges
• ½ cup thinly sliced cucumbers
• ¼ cup thinly sliced red onion, separated into rings
• ½ cup feta cheese
• 1/3 cup safflower or grapeseed oil
• 2 tablespoons agave nectar
• 2 tablespoons white vinegar
• 2 tablespoons plain greek yogurt
• 1 teaspoon poppy seeds
• ¼ teaspoon salt

Instructions

1. In a large salad bowl, combine the greens, peaches, cucumber, onion, and cheese.
2. In a bowl or jar with a tight-fitting lid, combine the oil, agave nectar, white vinegar, yogurt, poppy seeds, and salt. Stir or shake well.
3. Serve with salad.

Do Ahead Prep

Ingredients

• 1 ¾ cup water
• 14 oz. chicken broth (I use Pacific’s free range organic chicken broth)
• ½ lb. skinless, boneless chicken breast halves, uncooked, cut into bite-size pieces
• 1 ½ teaspoons of chili powder
• 10 oz frozen corn
• 1 cup salsa
• Broken baked tortilla chips (I like Guiltless Gourmet’s Baked Corn Chips)
• Shredded cheese (monterry jack, cheddar, monterrey jack cheese with jalapeno peppers, or combination)
• Sliced avocado (optional)

Instructions

1. In a large saucepan combine water, chicken broth, chicken and chili powder. Bring to a boil and then reduce heat. Cover and simmer for 8 minutes.
2. Add corn. Simmer, uncovered for 5 minutes ore.
3. Stir in salsa. Heat through.
4. Ladle soup into bowls and top with tortilla chips, avocado, and sprinkle with cheese.

Do Ahead Prep

Ingredients

• 3 large boneless, skinless chicken breast halves, cubed (use free range chicken, if possible)
• 1 (10 oz) package of frozen whole kernel corn, thawed
• 1 onion, chopped
• 3 (14 oz) cans of chicken broth – I used Pacific’s Free Range Organic Chicken Broth
• 1 (6 oz) can tomato paste
• 2 (10 oz) cans tomatoes and green chilies
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 teaspoon salt
• Sliced avocado (optional)

Instructions

1. Spray slow cooker.
2. Combine all ingredients in slow cooker.
3. Cover and cook on LOW for 5-7 hours.
4. When soup is about finished, cut tortillas into ¼ inch strips and place on baking sheet. Bake at 350 for about 5 minutes or until crisp. Serve with soup.
5. Optional: Throw in a few slices of avocado in soup.

Do Ahead Prep