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

WOW!  This sounds sooo good! 

On Mon, Nov 5, 2012 at 6:35 PM, naturalchoices4u <naturalchoices4u@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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--

Lynda Green
doTERRA IPC #1074
Certified Pure Therapeutic Grade Essential Oils
Nature's Medicine Cabinet

435-229-7244
www.mydoterra.com/lynda

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