Candida Diet Chicken Recipes - Natural Candida Cleansing

15-20 cut up chicken pieces

1 can cream of chicken soup

1 can cream of celery soup

1 green bell pepper

1 red or yellow pepper

1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.) Refrigerate chicken overnight allowing seasonings to soak throughout. Cut up peppers into slices and set aside. Mix soups and water in bowl. Add peppers and pour over chicken. Bake at 350 degrees for about 1 hour and 15 minutes.

The broth from this dish may be used as gravy for dressing.

5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh ginger, peeled & chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chicken breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. tomatoes, sliced

2 tbsp. coriander leaves

Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.

Chicken

Onion

Lard

Allspice

Bay leaf

Sea Salt

Pepper

Brown chicken in small amount of lard with onion, add seasoning and spice, cook slow turning not to stick or burn until done.

1 fryer, cut up & washed

2-3 tbsp. olive oil (for baking sheet pan)

2-3 cloves garlic

Sage leaves, crumpled

Parsley

Garlic salt

Oregano

Salt

Pepper

Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.

4 boned skinless chicken breasts

Old Bay seasoning

Olive oil

Sprinkle Old Bay on breasts. Heat olive oil in fry pan - medium heat. Saute chicken turning often until done, 5-10 minutes.

I head iceberg or other leaf lettuce

1/4 cup chopped onion

2 tbsp. butter

1 (8 oz.) can tomato sauce

1/2 tsp. garlic salt

1/2 tsp. sea salt

1/2 tsp. ground cumin

In skillet, quickly cook 4 chicken breast fillets, cut into 1/4 inch wide strips, and onion in fat until chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin. Reduce heat and simmer, covered for 15-20 minutes. To serve, place hot meat mixture on lettuce leaves and top with choice of fillings. Roll up burrito style. Makes 10 servings.

FILLING CHOICES: Shredded cheese - go easy, chopped tomatoes, shredded lettuce, and taco sauce.

6 split chicken breasts, rolled in poultry seasons and parsley

1/2 lb. butter

1 cup chopped green pepper

1 cup chopped onion

4 cup chicken broth

1 cup rice (Uncle Ben's wild and long rice works well)

Place chicken breasts skin side down into baking dish with butter and bake at 350 degrees for 1/2 hour. Remove breasts temporarily, stir in peppers and onions, add rice. Place chicken on top skin side up. Bake at 350 degrees for at least an hour. This is a nice make ahead dish suitable not only for family but for company as well.

3 to 3 1/2 lbs. chicken, cut into serving pieces

1/4 cup butter

1 1/2 cup instant brown rice

1 (10 1/2 oz.) can condensed cream of chicken soup

1 cup water

1 tsp. instant chicken bouillon crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.

--MARINADE:--

2/3 cup olive oil

1/3 cup lime juice

2 tbsp. chopped green chilies

2 cloves garlic, chopped

Prepare grill. In a 9 inch square baking pan, stir together all marinade ingredients. Add 2 whole chicken breasts, skinned and halved. Marinade for at least 45 minutes in the refrigerator. Turn once. Remove chicken from marinade and drain. Grill chicken over hot coals 7 minutes. Continue grilling until fork tender (6-8 minutes). Top each piece of chicken with 2 slices Cheddar cheese and grill until cheese begins to melt. Serve with salsa.

1 lb. sausage

1 lb. chicken breasts

1 lg. can crushed tomatoes

1 pkg. dry onion soup mix

1 pkg. frozen spinach or broccoli (defrosted)

2 chicken bouillon cubes

Salt, pepper & garlic powder to taste Brown sausage. Cut into 1 inch pieces. Add chicken and brown. Drain fat and add the remaining ingredients. Simmer until done.

2 skinless, boneless chicken breast, split

1 (16 oz.) can tomatoes

1 sm. can black olives

1 zucchini, sliced

1 summer squash, sliced

1 green pepper, sliced

Handful of fresh green beans

1 med. onion, cut in wedges

1/2 tsp. oregano

1/4 tsp. basil

Salt and pepper

Garlic powder

Mozzarella cheese, shredded - not to much

Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil - cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over brown or long grain wild rice.

3 tbsp. butter

1 1/3 cups thinly sliced onion

1 tbsp. paprika

2 1/2 to 3 lb. broiler-fryer chicken, cut up

1 tsp. salt

1 cup hot water

1 chicken bouillon cube

1/4 tsp. pepper

1 tbsp. cornstarch

1 tbsp. cold water

8 oz. carton plain yogurt

Saute onion in margarine until golden; blend in paprika. Add chicken, brown well. Dissolve bouillon cube in hot water, add to skillet with salt and pepper. Cover and simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water, blend into yogurt. Stir into skillet. Heat through.

1 (10 lb.) turkey

2 tbsp. dried parsley

1 tbsp. rubbed sage

1 tsp. marjoram

1 tsp. thyme

1 tsp. savory

1/2 tsp. rosemary

1 tbsp. flour

Rinse turkey and dry. Combine parsley and next 5 ingredients in blender; process 1 minute. Sprinkle cavity and outside of turkey with herb mixture. Shake flour into large cooking bag; place in large roasting dish at least 2 inches deep. Place turkey into bag according to directions. Insert meat thermometer. Bake at 325 degrees until thermometer reaches 185 degrees. Remove from oven and slit bag open. Remove turkey and let stand 15 minutes before carving. Serve with dressing. Yield 10-12 servings.

2 1/2 tsp. salt

1 1/2 tsp. paprika

1 tsp. onion powder

3/4 tsp. savory

1/4 tsp. coriander

3/4 tsp. garlic powder

1/2 tsp. black pepper

1/2 tsp. thyme

1/2 tsp. basil, dried crushed sweet

Mix all ingredients well. Makes 2 tablespoons plus 2 teaspoons.

I hope you have found these candida diet chicken recipes helpful. If you would also like to add a recipe to help your fellows, then send it to me in an email and I'll add it to this page.