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

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!

This dish was cooked in my electric skillet.

Ingredients:
5 chicken thighs
pack of Uncle Ben’s jasmine Ready Rice
an onion
7 cloves garlic
bag snow peas (make sure to clean them and peel the edges off so they’re not stringy!)
5 carrots
1 red bell pepper
half to a full cup sesame, ginger terriyaki marinade
2 lemons
red pepper flakes to taste
olive oil
​cup water


First I marinated the chicken thighs in the terriyaki marinade along with 4 cloves of garlic, roughly chopped up, 2 lemons sliced up, red pepper flakes to taste and a spoonful of olive oil. Massaged it all together real well inside 2 Ziploc bags (in case one leaks) and put it in the fridge the rest of the day.

When dinner time rolled around I put a little olive oil in the skillet and got it medium hot before putting the chicken in it. Don’t get 5he skillet too hot as there is sugar in the marinade and it will burn really quickly if you’re not careful.
when the chicken was seared I took it out of the skillet and placed it on a plate and put it to the side.
While the chicken was cooking I had chopped up all the veggies and put those in the skillet.
just browned them for about 5 minutes on low/medium heat. I then added a cup of water, put the chicken back in as well and out the lid on the skillet. Cooked it for about 15 minutes and added the bag of ready rice.
You can then turn off the heat and let it sit for a few minutes so the rice gets nice and warm too, stir it all together and you’re ready to eat!

Appliances Used: Instant Pot (electric pressure cooker) and electric skillet.

First I cooked the pasta in the Instant Pot for half the cooking time indicated on the pasta box as the IP cooks the pasta way quicker than a regular pan/pot. You can even cut the time in half minus 1-2 minutes extra to keep the pasta al dente. I drained the pasta and temporarily put it inside a big plastic food storage tub I keep on the truck.
Then I turned on the electric skillet, cut the skin and excess fat off of the chicken thighs. Put on salt and original Mrs Dash spices, added butter to the skillet and started frying up the chicken. Once one side was done and the chicken turned around in the skillet I added 3 strips of diced bacon.
While this was cooking away I added the garlic, onion, red bell pepper and let that soften up.
When the dish was almost done I added a small chart on of heavy cream and a cup of diced up green olives and let that simmer for about 10-15 minutes until the sauce thickened up.
Once done I poured it all over the pasta and dinner was served. You can add grated cheese if you like. ☺️

Appliance used: electric skillet.

Some days you don't have much time and quick, simple and tasty is what you want. I had actually fried up 6 boneless and skinless chicken thighs the night before so all I had to do is chop them up in big chunks, add half an onion, fry it all up again, add a bag of Uncle Ben's Ready Rice, cook for a minute.
Plate it up, added half an avocado, diced up, to each plate and dinner was ready in 10 minutes!

Ingredients:
1 egg (use yolk only)
1.25 lbs ground Angus beef
2 slices Applewood smoked thick cut bacon
Mango Chardonnay vinaigrette
2 cucumbers
1 avocado
worcestershire sauce
salt
Mrs Dash garlic and herbs

Mix the ground beef with the egg yolk, a little salt, Worcestershire sauce and Mrs Dash garlic and herbs seasoning and form parties with it. Wrap each Patty with a slice of bacon.

Preheat the electric skillet and start frying up the burgers on 350F.

While that was frying away I sliced up the cucumbers and dice the avocado and arranged them on two plates, adding a little vinaigrette and when the burgers were done added them too. Enjoy!