|Rosemary Paprika Sea Salt|
2 Cups of cooked Chicken cubed
1 28 oz. Can of Diced Tomatoes
1 Cup Vegetable broth
1 Yellow Squash sliced
1 Can of Artichoke Hearts, drained
1 Cup of Sprouted Beans, your choice
1/2 Cup Black Lentils
1 tsp. Garlic Powder
1 tsp. Black Pepper
Red Pepper Flakes to taste
2 tsp. of Rosemary Paprika Sea Salt
Combine everything in a pot and heat..............serve with chips, crackers, bread.
I would recommend these gluten free chips to go along as well:
I also used the Rosemary Paprika Salt on some cubed white and red potatoes.
Fried them up in some Olive oil until they were nice and browned.
Sometimes it really surprizes me how 'leftovers' can turn into a whole new dish.......