Lemon Chicken
Ingredients:
Serving size: 4 dinners plus extra for lunches
5 Chicken breast
2 tsp Olive Oil
2 Lemon
Salt and Pepper
Serving size: 4 dinners plus extra for lunches
5 Chicken breast
2 tsp Olive Oil
2 Lemon
Salt and Pepper
1) Preheat oven to 375 degrees.
2) Slice lemon in half. 1 half to squeeze on chicken later other half thinly slice.
3) In a medium pan heat oil over medium heat. Add chicken to pan.
4) Season side facing up with half the juice of 1/2 the lemon, salt and pepper.
5) After 3 minutes flip the chicken. Use the rest of that 1/2 of lemon to squeeze on chicken, and season this side with salt and pepper.
6) Place thin slices of lemon on top of the chicken and place in the oven to finish cooking.
7) Cook until done. Serve with the leftover sweet potato mash from tomorrow night's dinner and salad.
2) Slice lemon in half. 1 half to squeeze on chicken later other half thinly slice.
3) In a medium pan heat oil over medium heat. Add chicken to pan.
4) Season side facing up with half the juice of 1/2 the lemon, salt and pepper.
5) After 3 minutes flip the chicken. Use the rest of that 1/2 of lemon to squeeze on chicken, and season this side with salt and pepper.
6) Place thin slices of lemon on top of the chicken and place in the oven to finish cooking.
7) Cook until done. Serve with the leftover sweet potato mash from tomorrow night's dinner and salad.
Sloppy Joes
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Serving Size: 4
Ingredients: 1 tbsp extra virgin olive oil 1 medium onion, finely chopped 1/2 red bell pepper, finely diced 1/2 green bell pepper, finely diced 4-5 swiss chard, diced 1 lb. ground turkey 1 cup (8oz) tomato paste |
1 tbsp honey
2 tbsp apple cider vinegar 1/4 cup water if dry 2 Tbsp organic yellow mustard 1 tsp garlic powder Salt and pepper, to taste 2 Sweet Potatoes (skins from last night) |
1) Heat the olive oil in a large skillet over medium heat. Add the onions and sauté for 4-5 minutes, until soft. Stir in the bell peppers and chard, and cook for another 2 minutes. Add the ground meat and cook until browned, stirring regularly. (Preheat the oven to 350 degrees)
** Cut up and cook the green beans separately - either sautee in olive oil with salt or steam.
2) Stir in the rest of the ingredients and bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more tomatoe paste or mustard as necessary.
3) While the sloppy joe mix is cooking heat up the sweet potatoes from last night in the over. Spoon mix into the sweet potato halves.Enjoy!
** Cut up and cook the green beans separately - either sautee in olive oil with salt or steam.
2) Stir in the rest of the ingredients and bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more tomatoe paste or mustard as necessary.
3) While the sloppy joe mix is cooking heat up the sweet potatoes from last night in the over. Spoon mix into the sweet potato halves.Enjoy!
Zucchini Noodles with Meat Sauce
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Serving size: 4 dinners
Ingredients: 4 Zucchinis, spiralized 2 Tbsp Olive oil 1 lb Grassfed beef or other ground meat 1/2 cup yellow Onion, diced 1 cup diced tomatoes 1 Jar Bionaturae tomato paste |
1 Tbsp dried Oregano
1 tsp dried Basil 1 tsp Onion Powder 2 tsp Garlic Powder 1 tsp Salt Pepper to taste |
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1) Place all ingredients besides Zucchini in the crockpot. Cook on low for 4-6 hours.
2) 2) After 4-6 hours go to step 3.
OR
1) Sautee onion and garlic in olive oil over medium heat for 5 minutes. Add in Meat and cook until most is brown.
2) Add tomatoes and seasonings
3) Sprialize zucchini noodles and mix into meat sauce. Let cook on low for 5 minutes.
2) 2) After 4-6 hours go to step 3.
OR
1) Sautee onion and garlic in olive oil over medium heat for 5 minutes. Add in Meat and cook until most is brown.
2) Add tomatoes and seasonings
3) Sprialize zucchini noodles and mix into meat sauce. Let cook on low for 5 minutes.
Stir Fry
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Ingredients:
1/2 onion 1 cup spinach or swiss chard, chopped 1 cup carrots, shredded 1/3 bag of peas 1/3 container cherry tomatoes |
1/2 inch fresh ginger, grated
2 Tbsp almond butter 2-3 cloves garlic, minced 1 Tbsp apple cider vinegar 1/2 cup water Coconut aminos to desired flavor |
Instructions:
1) Sautee onion in olive oil over medium heat for 3 minutes. Then add in carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, peas and ginger and cook for 3 minutes, stir. Towards the end add tomtoes.
4) Begin making the sauce in the same pan over the vegetables by adding in the almond butter, vinegar, water and coconut aminos.
5) Serve stir fry over riced cauliflower.
1) Sautee onion in olive oil over medium heat for 3 minutes. Then add in carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, peas and ginger and cook for 3 minutes, stir. Towards the end add tomtoes.
4) Begin making the sauce in the same pan over the vegetables by adding in the almond butter, vinegar, water and coconut aminos.
5) Serve stir fry over riced cauliflower.
Cauliflower Rice
1) Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections
2) With a food processor pulse the cauliflower into the size of rice, leaving any large, tough stems behind.
3) Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
4) Sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as salt and pepper).
2) With a food processor pulse the cauliflower into the size of rice, leaving any large, tough stems behind.
3) Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
4) Sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as salt and pepper).
Mexican Salad Bowl
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Serving Size: 4
Ingredients: 1/2 head Lettuce 3-5 pieces Swiss Chard 2 Carrots, peeled and diced 1/2 Bell Pepper Any leftover veggies you don't need for other recipes |
Salsa - recipe on snack tab or store bought - read ingredients
Guacamole (homemade or store bought wholly molly) |
1) Chop lettuce, chard, carrots, bell peppers and other vegetables into salad.
2) Make (optional) guacamole: mash avocado and add red onion, lime, cilantro, cumin, salt. Mix.
3) Top salad with warmed riced cauliflower, guacamole, salsa and optional (olive oil, salt and pepper)
2) Make (optional) guacamole: mash avocado and add red onion, lime, cilantro, cumin, salt. Mix.
3) Top salad with warmed riced cauliflower, guacamole, salsa and optional (olive oil, salt and pepper)
Chicken Crockpot
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2 Tbsp tapioca starch (or arrowroot powder)
½ tsp. black pepper 5-6 boneless chicken thighs, diced 1 Tbsp coconut oil 3 Tbsp coconut aminos 1 Tbsp tomato paste |
2 Tbsp apple cider vinegar
3 tsp honey 1 cloves garlic, minced or 1.5 tsp garlic powder 1 tsp ground ginger 1/2 cup raw cashews, chopped (optional) |
1) Place tapioca and pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.
2) Melt coconut oil in a large non-stick pan. Add chicken and cook for about 5 minutes until brown on all sides. Then add chicken to crock pot.
3) Mix remaining ingredients except for cashews in a bowl (don't mix directly in crockpot. Mix in a bowl
then add to crockpot). Pour the mixture over the chicken and toss to coat. Put lid on crock pot and cook on low for 3 hours.
4) Stir cashews into chicken and sauce before serving.
2) Melt coconut oil in a large non-stick pan. Add chicken and cook for about 5 minutes until brown on all sides. Then add chicken to crock pot.
3) Mix remaining ingredients except for cashews in a bowl (don't mix directly in crockpot. Mix in a bowl
then add to crockpot). Pour the mixture over the chicken and toss to coat. Put lid on crock pot and cook on low for 3 hours.
4) Stir cashews into chicken and sauce before serving.
Roasted Turkey Breast with Roasted Carrots
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1-2 Large bone-in Turkey breast (depending on family size)
1/2 cup broth 1 head of garlic, cut in half horizontally 1 onion , peeled, cut in half 5 whole carrots, washed and broken in half |
Rub for Turkey1½ tsp garlic powder
1½ tsp onion powder 1 tsp paprika 2 tsp salt 5 grinds of black pepper 1½ - 2 tbsp olive oil |
1) Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.
2) Place the garlic, onion and carrots face down in the slow cooker. Poor in broth and add salt to taste.
3) Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top. Place the turkey breast on top of the veggies so it is elevated.
3) Cook on low for 6 hours. When turkey is done serve with cut up carrots, onion and garlic from the crockpot. Can top with broth.
2) Place the garlic, onion and carrots face down in the slow cooker. Poor in broth and add salt to taste.
3) Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top. Place the turkey breast on top of the veggies so it is elevated.
3) Cook on low for 6 hours. When turkey is done serve with cut up carrots, onion and garlic from the crockpot. Can top with broth.
