Hearty Meat Loaf
1 lb ground Turkey Sausage (HOT)
1 lb ground Italian Turkey Sausage
3 eggs
1 small diced onion
1/2 diced green or red pepper (optional)
2 tsp garlic powder
1/2 C catsup
1 Tbsp Worcestershire Sauce
Mix all ingredients together and shape into loaf and place in a 9 x 13 dish
Bake at 350 until done
Goes great with mashed cauliflower, for the recipe and ingredients click here Mashed Cauliflower
Additional side, as I always say a huge veggie filled salad, don’t forget to add some nuts and sliced avocado for a heartier salad.
Crock-Pot Beef Stew
2 lb cubed beef
2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
1 tablespoon balsamic vinegar
1 medium onion, chopped
2 stalks of celery, roughly chopped
2 large carrots, peeled and chopped
1 tablespoon of paprika Fresh green beans, chopped
Directions:
Brown cubed meat in a pan with some garlic powder, lemon pepper and Italian seasoning.
Chop celery, onions, carrots and green beans.
Add everything to the crock pot on low for 8 hours.
Right before serving if you would like to thicken the juice like a gravy ladle it out into a saucepan and whisk in a little cornstarch and return to crock pot when thickened.
Serve over or beside my Cilantro Lime Brown Rice
Also, a side of broccoli would go good with this.
Crock-Pot Salsa Chicken
5 Chicken Breasts (cleaned and trimmed)
1 16oz Jar of Salsa (any kind is fine, to your taste)
2/3 Cup Water
3 TB Dried Parsley
1 TB Dried Cilantro
2 Tsp Onion Powder
2 Tsp Garlic Powder
1 TB Dried Oregano
1 Tsp Smoked Paprika
1 Tsp Cumin
2 Tsp Chili Powder
Cooking instructions:
Cut each chicken breast in half and place them in the bottom of the slow cooker. Then add your salsa, water, and spices. Give it a mix.
Place the cover on and cook on low for 7 hours (or until the chicken it cooked through).
That’s it, that is simple! You can always adjust the ingredients to suit your taste.
Sides I would suggest is diced white sweet potato and carrots fried in coconut oil until tender and some steamed broccoli. All of that makes for a colorful plate!
Wasabi Salmon Patties
Ingredients
1 pound skinless salmon filet
1 tablespoon fresh ginger, peeled and minced
¼ cup fresh green onions, finely chopped
¼ cup fresh cilantro, minced
2 large eggs
1 tablespoon freshly squeezed lime juice
½ cup blanched almond flour
1 teaspoon salt
¼ cup wasabi powder
1 tablespoon water
coconut oil for frying
Instructions
1. Rinse salmon, pat dry, and cut into ¼ inch cubes.
2. In a large bowl, combine salmon, ginger, scallions, cilantro, eggs, lime juice, almond flour, and
salt
3. In a small bowl, combine wasabi powder and water to form a paste
4. Mix wasabi paste into salmon mixture
5. Form batter into 2-inch patties with your hands
6. Heat oil in a large skillet over medium high heat
7. Sauté patties in batches until golden brown, 6 to 8 minutes per side
8. Serve over a lettuce leaf
This dish would go good with a side of stir fried sliced portabellas, sliced onions and steamed green and yellow zucchinni. Stir fry the mushrooms and onions until tender, and add to the steamed vegetables.
Butternut Squash Lasagna
Ingredients
- 1 lb turkey Italian sausage
- 1 red onion
- 3 cloves garlic
- 15 oz Marinara sauce
- 1/2 c roasted red peppers
- 1/4 c extra virgin olive oil
- couple leaves of fresh basil (leave it out if you don’t have it, just freshens up the sauce a bit)
- 1 small butternut squash
- 1 cup fresh mozzarella diced small
Instructions
Get your oven to 400ºF. In a saute pan crumble the sausage and brown it, along with the onions & garlic. While that’s going, cut the top and ends of the squash off and peel it. Split it into 1/4’s. First cut right where the squash starts to turn bulbous, cut it in 1/2. Second split those two halves again, lengthwise. This will make it much easier to cut into planks. Pull out the seeds. Don’t be anal about getting out all the strings, as you won’t even notice those when they’re cooked. Slice the squash into thin planks.
Make the sauce by pureeing the marinara sauce, red peppers, olive oil and basil.
Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add the squash, trying not to overlap the pieces, then spoon on the sausage mixture, followed by the sauce, throw in a few pieces of the mozzarella. Repeat until all your ingredients are used up…trying to reserve enough sauce to cover the top of the lasagna, no cheese on the top layer.
Bake for 45 minutes. You’re looking for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may be liquid, let it set for a good half hour before cutting into it, as it will solidify.
What you can do to take up the time now is set the table and make a salad.
Serve along with a hearty veggie filled salad!
SHOPPING LIST
Produce
Salad and lots of fixings
Avocado
Nuts for salad/snacks
Butternut squash
2 heads of cauliflower
Asian slaw
12 oz green beans
8 oz portabella mushrooms
1 med red onion
2 red peppers
2 green pepper
3 med onions
Carrots
Celery
Green onions
Cilantro
1 lime
Green and yellow zucchini
1 sweet yellow onion
White sweet potato
Fruit for snacks
Meat
1 lb beef (to cube for stew)
5 chicken breasts
2 lbs Italian turkey sausage
1 lb hot turkey sausage
1 lb salmon
Misc.
16 oz jar of salsa
Chicken or beef stock
catsup
Worcestershire Sauce
Marinara sauce
1 C fresh mozzarella
Blanched almond flour
Olive oil
Balsamic Vinegar
Beans/Rice
Brown rice
Spices
Chili Powder
Cumin
Paprika
Oregano
Onion Powder
Dried Parsley
Bay leaf
Ginger
Garlic
Wasabi Powder
Dairy
5 Eggs