42nd Recipe Street

 Source: https://cafedelites.com/garlic-butter-shrimp-scampi/

2 T (1 oz) Avocado Oil

1 t Crushed Red Pepper

2 T Minced Garlic

8 oz Large Shrimp (Shelled with Tails off)

1 Pinch Salt

1 Pinch Pepper

1/4 C Water + 1 Savory Choice Chicken Concentrate Packet

1 T Butter

1 t Dried Parsley

Hot Cooked Pasta or Rice

Heat olive oil in a skillet. Add garlic and crushed red pepper and cook until fragrant, about 30s to 1m. Add the shrimp and season with a bit of salt and pepper. Sauté for 1-2 minutes on one side, then flip. Add broth and bring to a simmer for 1-2 minutes. Take off the heat and stir in the parsley and butter. 

Serve over pasta or rice

 Source: https://natashaskitchen.com/chicken-pot-pie-soup/

6 C Water
2lbs Boneless Skinless Chicken Breast

3 oz Avocado Oil

1 C Onion, Chopped

1 C Carrots, Thinly Sliced

1 C Celery, Diced

1 T Minced Garlic

1/3 C Whole Wheat Flour

6 Savory Choice Chicken Concentrate Packets

3 t Salt

1/2 t Black Pepper

1 Large Potato, Diced

1 Can Corn

1/2 C Milk

Cheese, Optional

Biscuits, Optional

Poach chicken in water until it reaches 165F. Set aside to cool and reserve liquid. 

Saute onion, carrots, celery and garlic in oil until softened. Sprinkle in flour and cook another minute or two. 

Combine reserved liquid and water to make 6 cups and pour over veggies. Add in concentrate packets and mix well. Add salt, pepper, and potatoes. Bring to a simmer, cover, and cook for 12-15 minutes or until the potatoes are tender.

Shred the chicken and add it to the pan, as well as the corn and milk. Cook for another 5 minutes or until everything is warmed through.

Top with cheese and serve with biscuits.