Creamed chicken, Rice chickpea pilaf and Artichokes

Artichokes 

Steam in pressure cooker with 1 c. water 12-14 min. or per mfr. instructions.  Serve hot with Dressings for dipping

Creamed chicken

1 bag precooked frozen chicken strips

1 bunch fresh spinach

2 T smart margarine

3 T egg free lite mayo from Trader Joes

1/2 c coconut milk

salt, pepper, nutmeg, celery salt to taste

2 T fresh chopped cilantro

In skillet heat frozen chicken in (1/4c) water, simmer until warm, set aside. Sauté spinach stem tips in butter until soft. Add spinach leaves and 2T water, cover and simmer 1 min. Add chicken and remaining ingredients except coconut milk and bring to a simmer. Turn off heat and stir in coconut milk. Serve over rice and top with cilantro. 

Rice Chickpea Pilaf

(Or Cauliflower Sweet Potato Pilaf)

1 go (3/4 c.) long grain jasmine rice

 Or substitute 1/2 cauliflower pulsed to 'rice' in food processor for AIP

1 can garbanzo beans

 Or substitute cubed sweet potato or yam for AIP

1/2 jar Herdez green salsa *

2 go (1-1/2 c.) bone broth

2 T fresh parsley chopped

1/4 t dried oregano leaves

1 packet chicken broth from Trader Joes

2 dried red whole chilies *

1 t. chili powder *

2 T margarine

1/4 t. white pepper *

* omit for AIP

Rinse rice until water is clear, usually twice. Rinse chickpeas. Combine all ingredients in rice cooker and start cooker. When rice cooker switches to warm, let rest 5 minutes. Fluff rice with rice paddle and let rest another 5 minutes. Serve.