Cruise with doTerra
»MAIN COURSES

BLACK PEPPER LEMON CHICKEN

1 tablespoon olive oil
1 lemon juiced
1 drop dōTERRA black pepper essential oil
1 drop dōTERRA lemon essential oil
Breadcrumbs
Parmesan cheese
Chicken Breast

In a bowl combine olive oil, lemon, and dōTERRA essential oils. Mix until ingredients are evenly distributed. In a separate bowl combine breadcrumbs and parmesan cheese.

Dip chicken breast in the bowl containing the wet ingredients to coat. Then dip the coated chicken breast into dry mixture.  Place in glass pan.

Cook at 350 degrees F. for approximately 20 minutes or until juices run clear.


BAKED CHICKEN TAQUITOS

4 ounces reduced-fat cream cheese
1/4 cup green salsa
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1 garlic clove, minced
3 drops of dōTERRA lime essential oil
3 tablespoon chopped cilantro
2 tablespoon sliced green onions
2 cups shredded cooked chicken
1 cup grated pepper jack cheese
Flour tortillas
Cooking spray

Preheat oven to 425 degrees F. Line a baking sheet with foil and spray with cooking spray.

Heat cream cheese in the microwave for 20-30 seconds to soften. Add green salsa, cumin, chili powder, onion powder, garlic, and lime essential oil and stir. Add cilantro, green onions, chicken, and cheese and stir until combined.

Add 2-3 tablespoons of the chicken mixture on the lower third of a tortilla, keeping it about 1/2 an inch from the edges. Roll up tightly. Place seam side down on the baking sheet.
Spray the tops with cooking spray. Bake for 15-20 minutes until the edges are golden brown. Serve with salsa, guacamole, or sour cream.


MEXICAN GRILLED CHICKEN

8 drops dōTERRA lime essential oil
6 drops dōTERRA cilantro essential oil
1 pound chicken drumsticks
1 tablespoon salt
2 cups water

Combine the salt and water with 8 drops of dōTERRA lime essential oil and 6 drops of dōTERRA cilantro essential oil. Mix thoroughly. Place the chicken in the brining mixture 12-24 hours before grilling. 

Grill over low heat for 35-45 minutes, turning frequently.  Serve with your favorite sides.

GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER

4 halibut fillets
13 drops dōTERRA lime essential oil (3 drops per fillet and 1 drop for sauce)
8 drops dōTERRA black pepper essential oil (2 drops per fillet)
Salt
1 tablespoon olive oil
3 garlic cloves, coarsely chopped
2 tablespoons butter
1 drop of cilantro essential oil
Lime wedges
Cilantro sprigs

Preheat grill to high heat. Marinade each fillet with 3 drops lime essential oil, 2 drops black pepper essential oil, and season with salt.

Grill fish fillets for approximately 5 minutes on each side, until browned and fillets can be flaked with a fork. Remove to a warm serving plate.

To create cilantro butter sauce, heat olive oil in a skillet over medium heat. Add garlic and stir until fragrant. Mix in butter. Add one drop of cilantro essential oil and one drop of lime essential oil.

Serve fish with cilantro butter sauce. Garnish with lime wedge and cilantro.

THE PERFECT PEPPERED BURGER

1 pound ground beef
Salt to taste
dōTERRA black pepper essential oil

Preheat outdoor grill to high heat and lightly oil grate.

Form ground burger into 4 patties, approximately ¾” thick and salt to liking.

Place patties on the prepared grill. When meat juices appear on the top of the burgers, add a drop of black pepper essential oil per patty and spread. Cover and cook 6 to 8 minutes or to desired doneness.


HONEY LIME CILANTRO SHRIMP

45-50 medium deveined and peeled shrimp
8-10 soaked skewers
1/2 cup honey
1 tablespoon apple cider vinegar
5 drops dōTERRA lime essential oil
1 drop dōTERRA cilantro essential oil

Skewer the shrimp and place on grill.

While shrimp is cooking warm the honey in the microwave. Add vinegar, 5 drops dōTERRA lime essential oil and 1 drop dōTERRA cilantro essential oil and mix well. Take and brush on shrimp in the final moments of grilling.


AUTHENTIC GRILLED LIME CHICKEN TACOS

4 drops dōTERRA lime essential oil
1 pound chicken breasts
2 teaspoons salt
2 cups water
4 diced roma tomatoes
1 diced jalapeño
¼ cup diced sweet onion
¼ cup minced cilantro
½ cup guacamole
½ cup shredded cheese (optional)
¼ cup sour cream (optional)

Place chicken in a container with a lid 12-24 hours before the meal.  Add 1 tsp salt, 4 drops of dōTERRA lime essential oil, and cover completely with the water.  Place the lid on the container and shake to thoroughly mix the oil and salt. 

Place the tomatoes, onion and jalapeño in a container.  Add the other teaspoon of salt and 1-2 drops of dōTERRA lime essential oil and mix thoroughly.

Grill the chicken and cube or shred it according to preference. Place in a serving bowl.  Pre-heat the tortillas on the grill and place in a tortilla warmer.

Place the tortillas, guacamole, sour cream, salsa, cilantro and cheese on a bar and allow people to create their own individual tacos.

SHRIMP SCAMPI FETTUCINI ALFREDO

8 drops dōTERRA lime essential oil
4 drops dōTERRA basil essential oil
1 pound medium peeled raw shrimp
½ cup            butter
1 teaspoon dried parsley
½ clove of garlic
1 pinch salt
½ package fettuccini noodles
1 bottle of your favorite Alfredo sauce

Cook the pasta and add the Alfredo sauce

Sauté the garlic with 8 drops of dōTERRA lime essential oil and 4 drops of dōTERRA basil essential oil in a medium saucepan for approximately 30 seconds. Then quickly add the shrimp and sauté. Stir occasionally, until shrimp is pink and white throughout.  Remove from the heat and serve over the top of the Fettuccini Alfredo.

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