Chicken Limon

Suggested Piece: 5 Quart Gourmet Wok 

Ingredients
12 skinless chicken pieces (white or dark…or a combination of both)
1 jar capers
Lemons

Directions
Fry chicken on both sides before adding the remaining ingredients. Allow meat to marinade in the caper & lemon juice sauce for a minimum of 20 min. before serving.
Note: When marinating meat dishes, the longer you allow your dish to season in it’s own juice or sauce… the more tender and flavorful your meat will be!

Dump Pudding

Suggested Piece: Small Skillet

Ingredients

Any fruit of your choosing

½ cake mix of your choosing (may be gluten free/diabetic friendly/vegan etc.)

Directions

In the Small Skillet, using #2 or #3 cone to shred/chop enough fruit to fill cookware ½ full. For example: 2 Bartlet pears and 1 cup of diced pineapple. Use Med-Click-Low method to cook. Once fruit has softened (approx. 12 min. on low heat), pour ½ a dry cake mixture over all. Raise heat back up to medium. Once clicked immediately allow an additional cook time on a low setting, another 10-12 minutes. Chill or serve warm.

Quinoa & Bean Enchiladas

Suggested Piece: 12” Electric Oil Core Skillet

Ingredients

1 green bell pepper, sliced
1 small onion (#4 cone)
1 squash or zucchini (#4 cone)
4 cloves garlic (#1 cone)
Cumin to taste
Chili powder to taste
Salt & pepper to taste
1 1/2 c. cooked black or pinto beans
1 1/2 c. cooked quinoa
1 c. salsa
4 oz. diced green chilies
Daiya vegan cheese (opt.)
10 - 6" tortillas
20 oz. red enchilada sauce
1 avocado, halved and sliced
1/2 c. fresh cilantro, chopped
 

Directions

Saute bell pepper, onion and squash at 350˚ in 12" Electric Oil Core Skillet until tender. During the last 2 minutes of cooking add garlic. Then add cumin, chili powder, salt, and pepper to taste. In large bowl add beans, quinoa, salsa, green chilies, and Daiya cheese (opt.); mix well. Place 1/10th of the vegetables and bean mixture in the middle of a tortilla. Roll and place into bottom of 12" Electric Oil Core Skillet. Repeat for all 10 tortillas. Pour enchilada sauce on top of enchiladas. Cover and cook at  350˚until vapo-valve clicks then reduce to low (180˚). Place 1 sliced avocado on top of each enchilada and sprinkle with fresh cilantro before serving.
Note: Top these with the famous NOT-YO CHEESE SAUCE! Yum!