the ENDLESS ONLINE COOKBOOK

• 4 boneless, skinless chicken breasts, grilled and diced
• 1 pound whole wheat pasta (elbow, spiral, or any .
  small pasta style)
• 1 medium red bell pepper
• 1 small red onion, diced
• 1/2 cup sliced olives
• 1 cup diced low-fat mozzarella cheese
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoons fresh rosemary
• 1-2 cloves fresh garlic, mashed
• 1 tablespoon chopped fresh basil

1. Combine the chicken, pasta, onion, olives and bell pepper. Set aside.
2. Mix the vinegar, oil, rosemary, garlic and basil, pour over the chicken mixture and add the cheese.
3.To serve hot serve immediately, to serve chilled; refrigerate for 4 or more hours.

• 5 pounds ground turkey
• 1 cup sun-dried tomatoes, rehydrated
• 1 cup onion, finely chopped
• 1 tablespoon black pepper
• 1/2 cup oatmeal
• 4 egg whites

1. Soak the sun dried tomatoes in warm water for 20 minutes to rehydrate them. Don’t use the oil packed variety.
2. Combine all ingredients in a bowl and mix until well blended. Form hamburgers using hands.
3. Cook the turkey patties until done using either a barbeque grill or an oven broiler.
4. Refrigerate in individual zip-lock bags for easy meals

• 1 pound ground turkey
• 1 white onion, minced
• 2 gloves garlic minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon dried thyme
• 2 bay leaves
• 1/4 cup tomato paste
• 1 15 ounce can stewed tomatoes
• 2 14 ounce cans low-sodium chicken stock
• 3 cans cooked white beans

1. Soak beans overnight in water.
2. Heat the olive oil in a skillet over medium heat. Add the white onion and garlic and cook until soft. Add ground turkey and cook until browned. Add tomato paste, cumin, cayenne, and thyme and cook for 2 minutes. Transfer to a larger cooking pot and add remaining ingredients. Simmer about 2 hours adding water to pot if necessary.
3. Let chili cool. Divide into reusable containers and keep in refrigerator for up to a week. Individual servings of this chili can be frozen for up to 6 months.

• 6 chicken breasts
• 1/2 cup tequila
• Juice of 4 large limes
• 3 teaspoons chili powder
• 1/2 teaspoon white pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 cup chopped cilantro

1. Mix all ingredients together in large mixing bowl.
2. Place chicken breast into a large baking dish. Pour marinade over chicken and refrigerate overnight.
3. Cover the chicken and bake at 350 degrees for 25 minutes or until done.

• 4 pounds chicken breast, skinless, chopped
• 2 cups commercial teriyaki marinade
• 8 cups frozen prepared Asian stir-fry vegetables
• 4 tablespoons extra virgin olive oil

1. Marinate chicken in marinade overnight.
2. Heat olive oil in a large skillet or wok on high heat. Add chicken and cook until done.
3. Add stir-fry vegetables and cook until tender.
4. Remove from heat and enjoy.
5. Store meal-sized leftovers in reusable containers for up to one week.

• 5 chicken breasts, cut in strips about 1/2 inch wide
• 1 teaspoon chopped garlic
• 2 teaspoons chopped fresh ginger
• 1 tablespoon Thai red curry paste
• 1 cup chopped scallions
• 1/4 cup chopped peanuts
• 1 tablespoon peanut butter
• 1 tablespoon fish sauce
• 1 cup coconut milk
• 2 cups cooked broccoli
• 2 tablespoons peanut oil

1. Combine garlic, ginger, curry paste and rub on chicken. Allow to marinate for 1 hour.
2. Heat peanut oil [over medium high heat] in a wok or frying pan. Add chicken and allow to brown. Add peanuts, peanut butter, scallions, fish sauce, and coconut milk. Cook for 2 minutes. Add broccoli.
3. Serve immediately or refrigerate for up to 5 days.

• 4 teaspoons cornstarch
• 1/4 teaspoon dry mustard
• 1 cup low sodium chicken broth
• 3 tablespoons soy sauce, low sodium
• 1 tablespoonolive oil
• 2 cup cauliflower, cut into small pieces
• 6 green onions, sliced
• 1/4 cup gingerroot, peeled and minced
• 1 apple, cored and cut into wedges
• 4 cups zucchini, diced small
• 1 pound skinless turkey breast, cut into pieces

1. Combine cornstarch, mustard, chicken broth and soy sauce in a small bowl for sauce.
2. Preheat wok or fry pan and add olive oil. Add cauliflower and cook for 2-3 minutes.
3. Add ginger root and green onions. Cook for 1-2 minutes. Remove from pan and set aside.
4, Add turkey to pan and cook until turkey is no longer pink.
5. Add sauce, cauliflower mixture and zucchini to pan and cook for 2-3 minutes until sauce thickens and zucchini is tender.