Recipe Catalog

Made by the first ladies 4 servings: 618 calories/ serving Ingredients Chicken breasts ( canned ) Corn ( canned ) Black Beans ( canned ) Rice ( mason jar ) Romaine lettuce chopped ( freezer bag ) Avocado -Sliced ( freezer bag ) Diced onions ( mason jar ) Sour cream ( mason jar ) Shredded cheddar cheese ( freezer bag ) Directions : Cut chicken into bite size pieces and add to a medium sized bowl. Add oil, cumin, paprika, chili powder, salt, and pepper to the bowl and mix until the chicken is evenly coated. Heat a drizzle of oil in a pan over medium heat. Add chicken to the pan. Cook until the chicken is thoroughly done (7-8 minutes). Cook rice according to package directions. In a large bowl, mix together the chicken, rice, beans, corn and lettuce. Serve with salsa, sour cream and shredded cheese.

Made by the first ladies 4 servings: 394 cal/ serving Ingredients Chicken breasts ( canned ) Low sodium chicken broth ( pack ) White kidney beans ( canned ) Cream cheese ( mason jar ) Green chillies ( canned ) Directions : Add chicken breast and chicken broth to a large soup pot. Bring the pot to a boil. Reduce heat to medium low and cover. Cook until chicken is cooked through (15 minutes). Remove chicken breasts and shred. Add back to pot. Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, and salt to pot. Stir well. Cut cream cheese into cubes. Add to pot. Cook for an additional 10 minutes. (Cornstarch and water can be added if chili is preferred thicker). Cool for 5 minutes and serve.

Made by the first ladies Serving size 6 people 208cal Ingredients Chicken breast ( canned ) Chicken broth ( packaged ) Taco seasoning ( original packaging ) Shredded lettuce ( mason jar ) Hard shell taco shell ( original packaging ) Diced tomato ( mason jar ) Sour cream ( mason jar ) Shredded cheddar cheese ( freezer bag ) Salsa ( original packaging ) Directions : Heat a drizzle of oil in a pan over medium heat. Add onions. Cook, stirring occasionally, until lightly browned (4-5 minutes). Add chicken to pan. Cook until chicken is cooked through (7-8 minutes). Add taco seasoning, salt, pepper, and chicken broth to the pan. Mix until combined. Cover the pan and let cook for 15 minutes. Stir every few minutes. Turn off heat and shred chicken. Fill taco shells with chicken, add desired toppings, and serve.

Made by the first ladies Ingredients Made with Chicken ( canned ) small broccoli florets ( mason jar ) sliced mushrooms ( mason jar ) minced fresh ginger ( freezer bag ) minced garlic ( freezer bag ) oyster sauce ( one time packaging ) low sodium chicken broth ( one time original packaging ) toasted sesame oil ( one time original packaging ) soy sauce ( one time original packaging ) cornstarch ( one time original packaging ) sugar ( one time ) salt and pepper ( one time ) Directions : Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1

Made by the first ladies Ingredients Red pepper ( mason jar ) Broccoli ( mason jar ) Carrots ( mason jar ) Cauliflowers ( mason jar ) Cup of rice ( mason jar ) 6 oz thick teriyaki sauce ( original packaging ) Directions: Cook the rice Wait till the rice is almost finished Stir fry the carrots, broccoli and cauliflower for 5-10 minutes on medium to high temperature Add the red pepper for additional 2 minutes Add the teriyaki sauce and ½ as much water Mix all the ingredients in the pan and let it cook for another 5 minutes