The original recipe didn't call for brown rice, carrots or baby potatoes which is the twist in my recipe.
I cooked all of it in the electric skillet.

Ingredients:
2 lbs chicken breast filets
2 cartons organic low sodium chicken broth
3 organic carrots
red onion
4 cloves garlic
2 tbsp paprika powder
1 tbsp ground cumin
1 tbsp ground ginger
1 tbsp cinnamon
2 tbsp Mrs Dash garlic and herbs
generous handful of mixed baby potatoes (omit if you don't like this)
Cup of cooked brown rice (omit if you don't like this)
Approx. 10 green olives
2 lemons
Avocado oil

First I put about 2 tbsp of avocado oil in the skillet and added the chicken. Seasoned the chicken with the 2 tbsp paprika powder
1 tbsp ground cumin
1 tbsp ground ginger
1 tbsp cinnamon
2 tbsp Mrs Dash garlic and herbs.
Chop up the garlic and onion, add to the pan. Let it cook for a few minutes and then I sliced the lemons in wedges, squeezed out the lemon in the pan and added the wedges as well.
Add the first carton of chicken broth. I added the carrots, potatoes and olives. Let it cook for approx. 30 minutes, turn the chicken and add the last carton of broth. Let it cook down until it has just a little liquid left. Turn off the skillet, add the rice (I precooked mine) and eat.
I split mine over 2 storage bowls so we have dinner the next 2 evenings premade.

Of course if you don't like the potatoes or rice in it and want to make it more Moroccan you can add either sweet potatoes or couscous, or if you want to keep it low carb don't add any of the optional items.

With our low fat/low sodium/low sugar diet canned anything is pretty much out, so when the craving for chili hits what are you gonna do? I made something that fixed the craving but didn’t use any canned beans or tomato sauce/paste.
Instead I first cooked 2 cups of organic brown rice in organic low sodium vegetable broth and when it was done put it aside in a bowl (you can cook everything at once at home but I have only one electric skillet I cook in so I have to plan this out 😂).
I then browned a pack (16oz) of ground chicken with 4 cloves of garlic, 2 tbsp ground cumin, 2 tbsp of six chili powder, Mrs Dash garlic and herbs, red pepper flakes, a red onion and 3 medium tomatoes diced up. Let it cook for 5 minutes then added 5 chopped up organic carrots and a glass of water, then put the lid on. Let cook for 20 minutes and add water if needed. When done add a third of the rice (I cook too much rice as it takes 50 min to cook, so I can use it this week in other meals too) and enjoy! P.S. It is husband approved as he had seconds!

Ingredients list:
16 oz pack of ground chicken
4 cloves garlic
ground cumin 2 tbsp
six chili powder 2 tbsp
Mrs Dash garlic and herbs
red pepper flakes to taste
red onion
3 medium tomatoes
5 organic carrots
glass of water
organic brown rice (I cooked it prior to this meal in organic low sodium broth and a cup of water. I cooked 2 dry cups so I have enough to use throughout the week for an additional 3-4 meals).

4 oz salmon filet, purple potatoes, 0.5 cup egg beaters and half an avocado seasoned with Mrs Dash makes for a great brunch!

All was cooked in my electric skillet. Started with the potatoes as they take longest to get done. Then 15 minutes before they are done, add the salmon, brown quick on both sides and put the lid on it with half a quarter cup of water until done.
Plate it up with half an avocado and quickly fry half a cup of egg beaters in the skillet to finish the plate. Enjoy!

As we're no longer allowed to eat fatty foods or processed foods because we are following a low fat/low sodium/low sugar diet, breakfast meats such as bacon or sausage are off the menu as well which is something my husband is having a bit of trouble with.
So I decided to try and create a healthier version for us and see if that is something he can live with. The first few came out a bit bland and not quite what I had in mind but finally it is to both our liking so here is what I do:
16 oz pack of ground chicken makes four 4 oz patties. Use 2 when you're making the egg sandwiches and you can use the other two the next morning if you're following a diet like we are.

I add Mrs Dash garlic and herbs and original Mrs Dash, a tbsp of ground fennel seeds, a sprinkle of cinnamon (really not much so be careful with that), red pepper flakes. Mix well and form the patties, brown them in one tbsp of avocado oil.
When done put aside on a plate. I then add a cup of eggbeaters mix in the hot skillet and cut in 4 parts when done. Put aside on a plate as well.
Lastly I split the muffins and put them face down in the skillet just to warm them through a little as we don't have a toaster. I slice up an avocado, divide in 4 parts so each muffin part has some avocado on it. Then add one egg part on one muffin part, sausage on top, another layer of egg and if you like you could add a spoonful of fresh salsa for flavor and put the other muffin part on top. Or keep them open faced if you prefer that.

Ingredients:
whole wheat muffins
egg beaters
avocado
Mrs Dash garlic and herbs
Mrs Dash Original
red pepper flakes
ground fennel seeds
cinnamon
avocado oil
​16 oz pack ground chicken

Healthier version of pizza when you have a craving but can’t have the real deal. Bottom is NY Deli low carb wrap, put 1 tbsp of pesto as base instead of tomato purée. Put sliced tomato on top with mozzarella, baby spinach and Mrs Dash garlic and herbs for seasoning. I put it in my electric skillet for 5 minutes until the cheese was melted.

Ingredients:
low carb wraps
1 tomato
cup baby spinach
fresh mozzarella
Mrs Dash garlic and herbs
​basil pesto (1 tbsp per wrap)

For easier meal prep this week I first cooked a large batch of brown rice in my electric skillet adding red pepper flakes and Mrs Dash garlic and herbs to it. Once done I cleaned the skillet and fried up two 4 oz pieces of salmon in it along with half an onion sliced up and again Mrs Dash seasoning. At the last minute I added the spinach, a cup of the brown rice I cooked and covered it with the lid until the spinach welted which is about a minute. Stir and serve! I sprinkled a little bit of freshly grated Parmesan cheese over it.
No salt added!

Ingredients:

8 oz salmon
half an onion
cup of cooked brown rice (I cooked it myself rather than ready made rice as they’re too high in sodium content)
8 oz baby spinach
Mrs Dash garlic and herbs
red pepper flakes
​1 tbsp avocado oil to fry the fish in.

This ome is pretty self explanatory! You can also use rotisserie chicken if you don’t have time to fix your own which would bring the time to prepare this down to 5 minutes! Quick, healthy lunch or dinner!

Ingredients:

Liquid egg whites
Multigrain sandwich thins
Babybell Light Mini Cheese
Avocado
Avocado oil 1/2 tbsp
Mrs Dash onion and herbs 1/2 tbsp

Heat up 1/2 tbsp of avocado oil in a skillet and pour the egg whites in, cook until done.
While that is going, put half an avocado sliced on the sandwich, slice up the cheese, put egg on top with some seasoning and done. Enjoy!
Attached nutrition facts are -10 g calories and -2 g sugar in the totals as that was for my coffee in My Fitness Pal app.

This was cooked in a Dutch oven on the stove while on home time but can be easily cooked in a deep electric skillet, Aroma, Ninja, Instant Pot, slow cooker, whatever you use. You may just have to adjust the cooking time a little but the ingredients remain the same.

Ingredients: (all ingredients are organic)
2 cartons low sodium organic chicken broth
2 chicken breast filets
Bunch Carrots
5 celery stalks
2 baby bokchoy
onion
3 cloves garlic
fresh parsley (half bundle)
ginger root (chopped in big chunks so you can fish it out after cooking)
bay leaves
Mrs Dash; onion and herbs and lemon pepper
Avocado oil.

First I lightly browned the chicken breasts in 2 tbsp of avocado oil and added the ion and garlic halfway through.
Then I added all the other ingredients chopped and mixed, added broth and let it cook for 2 hours.
Take out the chicken and shred the meat with 2 forks and put back in the soup.
Fish out the ginger root and bay leaves before serving the soup. Enjoy!