[Everything doTERRA] Re: Recipe's with doTERRA oils - Please share your recipe's!!!

Add a few drops of wild orange to a bowl of fresh fruit. Cover, shake
and refrigerate for a couple hours!

On Nov 5, 5:35 pm, naturalchoices4u <naturalchoice...@gmail.com>
wrote:
> I enjoy cooking so I made this a few weeks ago and it is a HUGE hit OMG its
> so good..We have had is atleast once per week since then it SOOO good .
>  *Enchilada Made Simple & *Garlic Cilantro Lime Rice
>
> Susan Miller (Michigan)
>
> Garlic Cilantro Lime Rice
> by: Susan Miller, CNHP, CBP
>
> Ingredients
>
>    - 1 tablespoon Olive, Coconut or Grape Seed oil
>    - 3 cloves garlic, minced
>    - 1 large onion, chopped
>    - 2 cups long-grain rice
>    - 1 teaspoon Celtic Sea salt
>    - 3 to 4 cups low-sodium chicken or vegetarian broth
>    - 2 drops CPTG doTERRA Lime Essential Oil
>    - 2 drops CPTG doTERRA Cilantro EssentiL Oil
>    - Chopped fresh cilantro, for garnish
>
> Directions
>
> Heat the oil in a large skillet over medium heat. Add the garlic and onions
> and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and
> salt. Cook over a low heat for 3 minutes, stirring constantly to make sure
> the rice doesn't stick on bottom of pan. Add  Cilantro and Lime Essential
> Oils to the 4 cups of broth then pour into pan and bring it to a boil.
> Reduce the heat to low, cover and simmer.  Follow cook* time* instructions
> on rice container. Add water if more liquid is needed and the rice
> shouldn't be sticky.
>
> Just before serving, stir through the chopped cilantro.
>
> *Enchilada Made Simple*
> by Susan Miller, CNHP, CBP
>
> Ingredients
> Preheat the oven to 350 degrees
>
> Sauce:
>
>    - One 28-ounce can enchilada or Mexican red sauce (I used Trader Joe
>    Brand)
>    - 2 drops CPTG doTERRA Cilantro Essential Oil
>    - 2 drops CPTG doTERRA Lime Essential Oil
>    - 1 drop CPTG doTERRA Black Pepper Essential Oil
>    - 1/2 teaspoon Sea Salt
>
> *Sauce*: Be careful to only drop the exact amount of oils into the bottle
> of enchilada sauce, add salt and shake, or stir if in a can.  These are
> strong pure oils so be careful!! A little goes a long way. Set aside for
> later use.
>
>    -
>    -
>
> Meat:
>
>    - 1 pound ground beef (or chicken ground or pcs)
>    - 1 medium onion, finely chopped
>    - 2 Bell Peppers, chopped (optional)
>    - 1/2 t Sea Salt
>    -
>
> The Rest:
> 1 can re-fried beans (low fat vegetarian is preferred) (optional)
>
>    - Tortillas, soft
>    - 1 cup chopped green onions scallions
>    - 1/2 cup chopped black olives (optional)
>    - 3 cups grated Mexican Blend of cheeses
>    - Cilantro, for garnish (optional)
>
> Directions
>
> Brown the ground beef  (or chicken) with the onions and bell peppers in a
> large skillet over medium-high heat. Drain the fat, add the salt and stir
> to combine. Turn off the heat and set aside.
>
> *Assembling the Enchilada's:*  Spread about 1/4 of the sauce sauce in the
> bottom of a 9- by 13-inch baking dish.  Set the  tortilla on a plate and
> spread some of the beans on the tortilla, meat mixture, chilies, green
> onions and black olives. Top with a generous portion of grated Cheddar.
> Roll up the tortilla so that it contains the filling inside.
>
> Place the tortilla seam side down in the baking dish. Repeat with the rest
> of the tortillas and place each tortilla next to each other in the baking
> dish and pour the remaining sauce over the top of each and every tortilla
> in the pan. End with a generous sprinkling of cheese and any other bits of
> chiles, green onions or olives you have left over from the filling.
>
> Cover and bake the enchiladas for 20 minutes, or until bubbly. Sprinkle
> chopped cilantro over the top and serve.

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