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Slow Cooker Honey Garlic Chicken

INGREDIENTS:

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

  • 1/4 cup soy sauce or coconut0 aminos(you can find them in a health food store or on AMAZON
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

DIRECTIONS:

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Peach Salsa Fish

Peach Salsa Fish

halibut-peach-salsa-ck-x

SALSA:

1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)

1 cup chopped red bell pepper (about 1 medium)

1/3 cup thinly sliced green onions

1/3 cup chopped fresh arugula

1/4 cup fresh lemon juice (about 2 lemons)

4 teaspoons chopped fresh oregano

1/8 teaspoon salt

1/2 habanero pepper, seeded and minced

1 garlic clove, minced

FISH:

4 teaspoons fresh lemon juice

4 teaspoons olive oil

1/2 teaspoon paprika

1 garlic clove, minced

4 (6-ounce) skinless halibut fillets

3/8 teaspoon salt

3/8 teaspoon freshly ground black pepper

 

Instructions

  1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
  2. Prepare grill to medium-high heat.
  3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
  4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack brushed with olive oil; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

Chopped Kale Power Salad

Recipe type: Salad, Gluten Free, Vegan

Serves: 4-6

Ingredients

  • 2 medium sweet potatoes, peeled and diced (you should get about 5-6 cups)
  • 2 teaspoons + 1 tablespoon olive oil, divided
  • ¾ teaspoons salt, divided
  • ¼ teaspoon black pepper
  • 1 bunch of curly kale, washed, stem removed and chopped (you should get 7-8 cups)
  • Juice of ½ a large lemon
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 large avocado, pitted and diced
  • ⅓ cup dried cranberries
  • ⅓ cup chopped Blue Diamond Almonds, Low Sodium & Lightly Salted
  • ¼ cup chopped red onion

Lemon Tahini Dressing:

  • ½ cup tahini
  • Juice of 1 large lemon
  • ¼ teaspoon salt
  • 3-6 tablespoons warm water, depending on how thick you want the dressing

INSTRUCTIONS

  1. Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, ½ teaspoon salt and ¼ teaspoon of pepper. Bake sweet potato until fork tender, 35-40 minutes, flipping once.
  2. Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of ½ a large lemon and a heaping ¼ teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
  3. Make the dressing by adding all ingredients to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
  4. There are two ways you can assemble the salad: You can add all ingredients to the bowl with the kale and mix until combined. Add desired amount of dressing to each individual serving. Or, you can add the kale mixture to separate bowls and evenly top with remaining ingredients.

Whole Chicken Slow or Pressure Pot

Butterflied chicken

I have a pressure pot so I mix it all as shown and put it in the pot for 45 minutes!  Then I take it out and place it under a broiler for about 7 minutes to brown.  If you don’t have an instant pot you can get one here at this link:

Otherwise a slow cooker is just fine.

 

Ingredients:
– 4 tsp salt
– 1 tsp cayenne pepper
– 2 tsp paprika
– 1 tsp thyme
– 1 tsp white pepper
– 1/2 tsp black pepper
– 3 Tbsp. minced garlic
– 2.5 lb chicken
– 4 cloves of garlic
– half a lemon
– quarter of an onion
– 2 medium carrots
– 3 ribs of celery
– 1 medium onion

Combine salt, cayenne pepper, paprika, thyme, white pepper, black pepper and garlic. Rub the mix all over the chicken. Stuff the chicken cavity with garlic cloves, half a lemon and quarter of an onion.

Place the chopped carrots, celery, onion into the bottom of your slow cooker. Place your seasoned chicken over the chopped vegetables. Cover and cook on low for 8 hours (or high for 4 hours).

Remove chicken and let it rest for 10 minutes before serving. Serve with vegetables.

Oven Chicken Fajitas

Oven Chicken Fajitas
Makes 8 6-inch Fajitas
Prep Time: 10 minutes
Total Time: 50 minutes

Seasoning Mix

1-½ Tbs. Chili Powder
1 Tbs. Paprika
1 Tsp. Salt
1 Tsp. Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Cumin
1 Tsp. Cayenne Pepper
1 Tsp. Coconut Palm Sugar
1 Tbs. Corn Starch
2-⅔ Tbs. olive oil

Fajitas
1 lg. Onion, julienne
2 md. Green Bell Peppers, sliced ¼” thick
1 md. Red Bell Pepper, sliced ¼” thick
1 lb. chicken breast, sliced ¼” thick
8 tortillas, 6-inch(PALEO EATERS make Paleo Tortillas or egg wraps)

Optional
½ Cup sour cream
¼ Cup cilantro
1 Lime, cut into wedges

Instructions
Preheat oven to 400 degrees. In a small bowl, add and mix all of the spices for the seasoning. Stir in olive oil and mix until combined.

Place the onions, peppers and chicken in a 9×13” baking dish. Drizzle the spice and oil mix over the top. Using your hands, mix until everything is well coated. Bake for 35-40 minutes, stirring half way.

Serve with tortillas, sour cream, cilantro and lime wedges, as desired.

Slow Cooker Beef & Broccoli

SLOW COOKER BEEF BROCCOLI
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 5 hours 10 minutes

You’ll Need
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed(PALEO eaters use coconut palm sugar, honey or agave)
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– Short Grain Brown Rice, cooked

How To

  1. Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.
  2. Add the sliced beef and mix until completely coated with sauce.
  3. Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid aproximately 30 minutes before the meat is done to allow sauce to thicken.
  4. Add the steamed broccoli and serve hot over rice.

Week of February 29, 2016

TIPS

#1 February is just about gone and what have you done for your body this year?  TODAY is a great day to start doing something for your body and your health.  Start right now by making a copy of the shopping list below and go for it, do it, shop only from the list and cook the dinners each night and see how you do.

#2 I have had an amazing time working this blog and I love the comments each and everyone of you make.  I do cook all of these and assure you they are tasty and oh, did I say they are good for you as well?  TO YOUR HEALTH!

BAKED MUSTARD LIME CHICKEN

Mustard lime chicken

I had to snag another one from Elana over at Elana’s Pantry.

Ingredients
  • 1 pound skinless boneless chicken breast
  • ½ cup fresh lime juice
  • ½ cup fresh cilantro, chopped
  • ¼ cup dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
Instructions
  1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
  2. Pulse until ingredients are well combined
  3. Rinse chicken breasts, pat dry and place in a 7 x 11 or approx dish
  4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
  5. Bake at 350° for 22 minutes uncovered, or until an instant read thermometer reads 165°
  6. Serve with extra sauce spooned over top

ORANGE CHICKEN(copycat PANDA EXPRESS)

RECIPE:
1 egg
1 tsp of white pepper
1 1/2 tsp of salt
2 chicken breasts, cubed
1/2 cup of corn starch
1/4 cup of flour
vegetable oil for frying
1 Tbsp. of oil
2 tsp of garlic
1 Tbsp. of ginger
1/2 tsp of red chili flakes
1 Tbsp. of rice wine
1 1/2 Tbsp. of soy sauce or coconut aminos
5 Tbsp. of vinegar
1 1/2 Tbsp. of water
3 1/2 Tbsp. coconut palm sugar
1 Tbsp. of orange zest
1 Tbsp. of corn starch slurry (1 Tbsp. of corn starch dissolved in 1 Tbsp. of water)
Chopped scallions for garnish

Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
In a large pan or work, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the corn starch slurry. Garnish with chopped scallions and serve with rice. Enjoy!

SIDE IDEA – Make some Heirloom short grain brown rice to go with this dish.

FISH TACOS

Fish:
1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Sea salt
Cabbage:
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup olive oil
Sea salt
8 flour tortillas
1 avocado, halved, pitted and flesh sliced
Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

Directions
Fish:
Cut the fish into strips. Combine the fish with the lime zest and juice, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

Cabbage:

In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

To cook and assemble:

Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

WHITE BAKED ROUGHY

4 med. carrots
4 med. celery stalks, both cut julienne style
1 med. onion, thinly sliced
2 med. tomatoes, chopped
Basil to taste
2 to 4 fillets of orange roughy
1/2 c. white wine
1/4 c. lemon juice
1 tsp. salt
2 tbsp. butter
Toss carrots, celery, onion, tomatoes, and basil together. Spread 1/2 of this mixture in a shallow casserole pan. Place fish on top. Cover with remaining vegetables. Pour wine and lemon juice over all. Sprinkle salt and pepper to taste. Dot with butter. Cover and bake in a preheated 450 degree oven for 15 to 20 minutes until fish is opaque and flakes with fork.

TACO SALAD w/CREAMY AVOCADO DRESSING

  1. 2-3 cups shredded romaine lettuce
  2. 1/4 cup red onion, diced
  3. 3 tbsp sliced black olives
  4. 3 green onions, chopped
  5. 8 oz. ground beef
  6. 1 tsp chili powder
  7. 1/2 tsp ground cumin
  8. 1/4 tsp garlic powder
  9. 1/8 tsp dried oregano
  10. 1/8 tsp paprika
  11. Salt and pepper, to taste
For the dressing
  1. 1/2 avocado, pit removed
  2. 2 tbsp olive oil
  3. 1 tbsp lime juice
  4. 1 clove garlic, minced
  5. 1 tsp fresh cilantro, chopped
  6. 1 tbsp water
  7. Pinch of salt
Directions
  1. To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.
  2. Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.

SALISBURY STEAK

1 lb 75% lean ground beef
1 egg
1/2 cup almond meal
1 tsp black pepper
1/2 tsp each salt, ground mustard, and onion powder
5oz (1/2 package) sliced white mushrooms
2 cups beef broth/stock
1 tbsp heavy cream (coconut milk okay)
2 tsp starch

Preheat your oven to 350 degrees. Combine the ground beef, egg, almond meal, salt, half of the pepper, mustard, and onion powder in a mixing bowl. Mix everything together with your hands until everything is nice and blended, being careful not to over-mix. Form the meat into three large steak-shaped patties, like you see above, and place on a baking sheet. These steaks are so naturally (and awesomely) fatty that you don’t need to worry about greasing the baking sheet. Place in the oven for 25 minutes.  While the steaks are cooking, add the broth, mushrooms, and the other half of the pepper to a small pot. Bring to a simmer on medium heat.  Once simmering, reduce the heat and med/low and let it simmer for about 20 minutes, until the mushrooms shrink a bit.   Add 1 tbsp heavy cream, allowing the broth to return to a simmer. Add a little water to the potato starch, and mix it together. Stir this mixture into the broth, and continue stirring until it thickens. Add salt and pepper to taste.  After the steaks have baked for 25 minutes, broil them for an additional 2 minutes to give them a nice crusty look. Take them out of the oven, and scrape off the gunk on top. It’s okay, they’re supposed to look a little gross at this point.  Plate the steaks and pour the gravy on top of them, and serve immediately.

 

SHOPPING LIST

MEAT

2-3 lbs chicken breast

1 lb white fish WILD CAUGHT like Haddick, Cod or Halibut

2-4 White Roughy Filets WILD CAUGHT

PRODUCE

Cilantro

Scallions

Garlic

1 Jalepeno

2 Avocados or more for salads

Savoy cabbage

Carrots

Celery

1 med yellow onion

1 red onion

2 med tomatoes

Romaine lettuce

Green onions

5 oz sliced white mushrooms

Orange for zest

Lime for zest (save for juice later)

More greens for sides and salads, like broccoli, brussels sprouts, cauliflower, cucumbers, spaghetti squash, butternut squash, radishes, mushrooms, zucchini, bell peppers, kale, and red cabbage

Spices

Chili powder

Sea saltPepper

Garlic powder

Onion powder

Ground Mustard

Paprika

Oregano

Cumin

Ginger

Dry Goods

Almond meal

Cornstarch

Flour

MISC.

Lime juice

Dijon mustard

Olive oil

Rice Wine

White vinegar

Honey

White cooking wine

Lemon juice

Lime juice

Black olives, sliced

Eggs, Dairy

Eggs

Butter

Hvy Cream

 

 

 

Week of February 22, 2016

Hearty Meat Loaf

meatloaf

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

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

Salmon burgers

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

 

 

 

Week of Feb 22, 2016

ONE PAN BALSAMIC CHICKEN – EASY

For a VIDEO tutorial, click here

8 oz sliced mushrooms

12 oz fresh green beans

1 ¼ lb chicken breast tenderloins

¼ C Italian dressing

2 Tbsp honey

3 Tbsp balsamic vinegar

½ C sliced cherry tomatoes

Sauté mushrooms for a bit and add green beans, continue to sauté until green beans are tender.  Remove to a plate or shallow dish.

Sauté chicken turning to brown both sides, cook through.  Remove and set aside with green beans and mushrooms.

Add the Italian dressing to the pan with the honey and balsamic and cook down a bit, add the green beans and mushrooms back to the sauce and stir, add the chicken and stir, add the tomatoes and stir.

RECOMMENDATION:

Eat a nice hearty salad full of raw veggies before this meal is served.  I suggest having the salad pre made and when you are done adding in all the above items, turn off the heat, cover the chicken dish with a lid and enjoy your salad.  Sorry, no bread, you will not even miss bread after a while trust me.  If you love bread then I suggest sourdough, one slice, and only twice per week.

SPAGHETTI SQUASH – Med

I already have a page to demonstrate how to make this quick and easy dish.  Click the link below:

https://thingsthatwarmtheheart.net/food-recipes/quick-delicious-paleo-spaghetti-squash/

Make it alfredo?? Replace the red sauce with the creamy alfredo recipe below.

Try it with added chicken or shrimp.

Not a fan of spaghetti squash?  Try it once before you decide.  But, if you REALLY don’t like it, try shredding some zucchini, green, yellow or both and lightly saute until just tender and make my creamy alfredo sauce below.

CREAMY ALFREDO

¼ C butter melted in a saucepan

1 C heavy cream –  add to melted butter and simmer 5 mins

1 clove of garlic crushed – add to the cream

1 ½ C grated Gruyere Cheese – add to cream mixture and whisk until melted and creamy

¼ C fresh chopped flat leaf Italian parsley

RECOMMENDED:

Add shrimp or chicken if desired for a heartier meal.

Add a hearty big salad full of fresh raw veggies.  Include nuts, dried cranberries, avocado and strawberries.  It makes for a very healthy and colorful salad.  Use an olive oil, lemon and balsamic dressing.  Sorry, but no bread tonight either.

CROCK POT CHILI (No beans) – Easy

    • 2 lbs. of ground beef or turkey
    • 1 onion, diced
    • 3 cloves of garlic, minced
    • 1 red and 1 green bell pepper, both diced
    • 1 cup of carrots, finely diced
    • 1 cup of celery, diced
    • 1 jalapeno, minced
    • (1) 28-ounce can of crushed or stewed tomatoes
    • (1) 14-ounce can of diced tomatoes
    • (1) 15-ounce can of tomato sauce
Spices
    • 3 Tbsp. of chili powder
    • 1 Tbsp. of oregano
    • 1 Tbsp. of basil
    • 2 tsp. of cumin
    • 1 tsp. of salt
    • 1 tsp. pepper
    • 1 tsp. onion powder
    • 1/2 tsp. of cayenne
Garnish (optional but highly recommended!)
  • About 4 strips of cooked bacon, crumbled
  • 1 or 2 avocados, diced

Instructions

  1. Sauté onions and garlic together in a large saucepan over medium heat
  2. Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat
  3. Transfer the cooked onions, garlic and meat to your crockpot/slow-cooker
  4. Add all the above vegetables and spices (except garnish ingredients) to the crockpot
  5. Give the pot a good stir
  6. Set crockpot to LOW, cover, and slow cook for about 6 hours
  7. Spoon into individual bowls. Garnish with crumbled bacon and avocado slices
  8. Serve hot and enjoy!

If it does not seem like a big bowl (or two) of this will fill you up, have a side of broccoli or zucchini prepared to go along with it.

FISH PICCATA 

2 tablespoons olive oil
4 small white fish fillets (such as sole WILD CAUGHT), about 1 lb.
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley
Directions
There is a video link on this page. Click Watch how to make this recipe.

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

Recipe courtesy of Melissa d’Arabian
Suggested sides:

Cilantro Lime Brown Rice

Courtesy of sharedappetite.com

  • 1 tablespoon neutral-tasting oil
  • 1 small to medium onion, finely chopped
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 cup brown rice
  • 2 cups chicken broth or water
  • 1 or 2 limes
  • ⅓ cup loosely packed cilantro, chopped
INSTRUCTIONS
  1. Heat the oil in a large skillet over medium heat. Add the onions, season generously with Kosher salt and cook, stirring occasionally for 3-4 minutes. Add garlic and cook for 1 minute, stirring to avoid burning.
  2. Reduce the heat to low and add rice. Cook for 2-3 minutes, stirring constantly. Add broth, the zest and juice of 1 lime, and a pinch of salt. Raise heat to medium-high and bring mixture to a boil. Reduce heat to maintain a gentle simmer, cover, and cook until the rice is done as per the directions on your bag of rice (my brown rice took 40 minutes to cook, but different brands and types of rice have different cooking times).
  3. Once liquid is completely evaporated and rice is cooked, fluff rice with a fork and stir in cilantro. Taste and add the juice of the second lime if needed. Mine did not need the second lime because the first one was really juicy.

 

BALSAMIC GARLIC CHICKEN

6 cloves of garlic peeled and set aside

2 Tbl flour in a shallow plate

Add salt and pepper to taste – mix with a fork

4 skinless and boneless chicken breast, seasoned with salt and pepper

Dredge in flour mixture coating all sides.

2 Tbl olive oil in a pan and heat

Add chicken breast and garlic cloves, brown on all sides

Add to the pan:

¾ lbs sliced mushrooms

¼ C Balsamic Vinegar

¾ C chicken stock

1 bay leaf

¼ tsp thyme

Cover tightly and simmer for 10 mins. Turning occasionally then transfer to a plate and cover with foil.

Turn heat up and cook for 7 minutes Add 1 Tbl butter and discard bayleaf and pour the mushroom sauce over the chicken.

RECOMMENDATIONS:

Serve over some quickly stir fried green beans or broccoli.  Try some baked Acorn Squash or a mix of green and yellow zucchini.

Make a nice leafy green salad to eat prior to eating the main dish.  Remember, eating a large salad full of lots of raw veggies will help you not to over eat on the heavy main dish.

SHOPPING LIST

PRODUCE:

Salad fixings, lettuce, etc

Avocado for chili and a few more for salads and snacks

12 oz sliced mushrooms or more for snacks and salads

12 oz fresh green beans or more for snacking

1 C cherry tomatoes or more for salads and snacking

Spaghetti Squash

Green and Yellow Zucchini

Garlic

Flat leaf Italian Parsley

2 onions or more for salad

1 red bell pepper or more for salad

1 green bell pepper or more for salad

Strawberry for salad and snacking

Whole Carrots

Celery

1 – 2 Jalapenos

Broccoli

Cilantro

2 Limes

2 Lemons

GRAINS:

Short grain brown rice

DAIRY:

Butter

Heavy Cream

Gruyere Cheese

MEAT:

3-5 lbs chicken breast

2 lb ground beef or turkey

1 lb wild caught white fish such as sole or halibut

Optional: Shrimp or extra chicken to add to the Alfredo or red sauce for Spaghetti Squash.

MISC:

Chicken broth

Italian dressing

Honey

Balsamic Vinegar

Olive Oil

Chili Powder

Oregano

Basil

Bay Leaf

Cumin

Salt

Pepper

Thyme

Onion Powder

Cayenne Pepper

Flour

White Cooking Wine

Capers

1 Can (28 oz) crushed or stewed tomatoes

1 Can (15 oz) tomato sauce

DON’T FORGET YOUR SNACKS, LUNCH and BREAKFAST

For healthy snack, lunch and breakfast ideas CLICK HERE

 

Week of February 15, 2016

Week of February 15, 2016

TIPS

This week my tip is this:  DO NOT start to try to paint your entire house right before you are leaving for a week.  Especially if you are 55 years old.  In case you do then use a lot of muscle rub and Deep Relief roller ball by Young Living.

Because I have been painting all week, most of this weeks recipes come from  my favorite sites, although they are borrowed, I have cooked each and every one of them and they are delicious!!!

SLOW COOKER BEEF & BROCCOLI 

Here is a link to another TipHero recipe, I just love this site!  Click here.

Slow_Cooker_Beef_Broccoli-750x364

SLOW COOKER BEEF BROCCOLI
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 5 hours 10 minutes

You’ll Need
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed(PALEO eaters use coconut palm sugar, honey or agave)
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– Short Grain Brown Rice, cooked

How To

  1. Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.
  2. Add the sliced beef and mix until completely coated with sauce.
  3. Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid aproximately 30 minutes before the meat is done to allow sauce to thicken.
  4. Add the steamed broccoli and serve hot over rice.

OVEN CHICKEN FAJITAS

I have to give credit to TipHero for this one as well, LOL

Oven Chicken Fajitas
Makes 8 6-inch Fajitas
Prep Time: 10 minutes
Total Time: 50 minutes

Seasoning Mix

1-½ Tbs. Chili Powder
1 Tbs. Paprika
1 Tsp. Salt
1 Tsp. Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Cumin
1 Tsp. Cayenne Pepper
1 Tsp. Coconut Palm Sugar
1 Tbs. Corn Starch
2-⅔ Tbs. olive oil

Fajitas
1 lg. Onion, julienne
2 md. Green Bell Peppers, sliced ¼” thick
1 md. Red Bell Pepper, sliced ¼” thick
1 lb. chicken breast, sliced ¼” thick
8 tortillas, 6-inch(PALEO EATERS make Paleo Tortillas or egg wraps)

Optional
½ Cup sour cream
¼ Cup cilantro
1 Lime, cut into wedges

Instructions
Preheat oven to 400 degrees. In a small bowl, add and mix all of the spices for the seasoning. Stir in olive oil and mix until combined.

Place the onions, peppers and chicken in a 9×13” baking dish. Drizzle the spice and oil mix over the top. Using your hands, mix until everything is well coated. Bake for 35-40 minutes, stirring half way.

Serve with tortillas, sour cream, cilantro and lime wedges, as desired.

SLOW or PRESSURE COOK a WHOLE CHICKEN

This recipe comes form TASTY

I have a pressure pot so I mix it all as shown and put it in the pot for 45 minutes!  Then I take it out and place it under a broiler for about 7 minutes to brown.  If you don’t have an instant pot you can get one here at this link:

Otherwise a slow cooker is just fine.

 

Ingredients:
– 4 tsp salt
– 1 tsp cayenne pepper
– 2 tsp paprika
– 1 tsp thyme
– 1 tsp white pepper
– 1/2 tsp black pepper
– 3 Tbsp. minced garlic
– 2.5 lb chicken
– 4 cloves of garlic
– half a lemon
– quarter of an onion
– 2 medium carrots
– 3 ribs of celery
– 1 medium onion

Combine salt, cayenne pepper, paprika, thyme, white pepper, black pepper and garlic. Rub the mix all over the chicken. Stuff the chicken cavity with garlic cloves, half a lemon and quarter of an onion.

Place the chopped carrots, celery, onion into the bottom of your slow cooker. Place your seasoned chicken over the chopped vegetables. Cover and cook on low for 8 hours (or high for 4 hours).

Remove chicken and let it rest for 10 minutes before serving. Serve with vegetables.

CHOPPED KALE POWER SALAD

Here is a link if you’d like to go directly there.""

Recipe type: Salad, Gluten Free, Vegan
Serves: 4-6
Ingredients
  • 2 medium sweet potatoes, peeled and diced (you should get about 5-6 cups)
  • 2 teaspoons + 1 tablespoon olive oil, divided
  • ¾ teaspoons salt, divided
  • ¼ teaspoon black pepper
  • 1 bunch of curly kale, washed, stem removed and chopped (you should get 7-8 cups)
  • Juice of ½ a large lemon
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 large avocado, pitted and diced
  • ⅓ cup dried cranberries
  • ⅓ cup chopped Blue Diamond Almonds, Low Sodium & Lightly Salted
  • ¼ cup chopped red onion
Lemon Tahini Dressing:
  • ½ cup tahini
  • Juice of 1 large lemon
  • ¼ teaspoon salt
  • 3-6 tablespoons warm water, depending on how thick you want the dressing

INSTRUCTIONS

  1. Pre-heat oven to 375 degrees Fahrenheit. On a large sheet pan, toss together the diced sweet potato with 2 teaspoons olive oil, ½ teaspoon salt and ¼ teaspoon of pepper. Bake sweet potato until fork tender, 35-40 minutes, flipping once.
  2. Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of ½ a large lemon and a heaping ¼ teaspoon salt. Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.
  3. Make the dressing by adding all ingredients to a bowl and whisking until a creamy dressing is formed. Add the water slowly until desired consistency is reached.
  4. There are two ways you can assemble the salad: You can add all ingredients to the bowl with the kale and mix until combined. Add desired amount of dressing to each individual serving. Or, you can add the kale mixture to separate bowls and evenly top with remaining ingredients.

OPTION: To make this a heartier salad, use left over chicken and add it in to your liking.

GRILLED HALIBUT w/PEACH SALSA

halibut-peach-salsa-ck-x

SALSA:
1 1/3 cups coarsely chopped peeled yellow peaches (about 1 pound)
1 cup chopped red bell pepper (about 1 medium)
1/3 cup thinly sliced green onions
1/3 cup chopped fresh arugula
1/4 cup fresh lemon juice (about 2 lemons)
4 teaspoons chopped fresh oregano
1/8 teaspoon salt
1/2 habanero pepper, seeded and minced
1 garlic clove, minced
FISH:
4 teaspoons fresh lemon juice
4 teaspoons olive oil
1/2 teaspoon paprika
1 garlic clove, minced
4 (6-ounce) skinless halibut fillets
3/8 teaspoon salt
3/8 teaspoon freshly ground black pepper

Instructions

1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.

2. Prepare grill to medium-high heat.

3. To prepare fish, combine 4 teaspoons juice, oil, paprika, and 1 garlic clove in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.

4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 3/8 teaspoon salt and black pepper. Place fish on a grill rack brushed with olive oil; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa.

SHOPPING LIST

MEAT

2 lb beef chuck roast

1 lb chicken breast

2.5 lbs chicken

4 skinless Halibut fillets (WILD CAUGHT)

PRODUCE

1 Red onion

2 Yellow onions

Garlic bulb

Large head of broccoli

2 green bell peppers

2 red bell peppers

Cilantro

1 LIme

5-6 Lemons

Carrots

Celery

2 White sweet potatoes

Avocado

1 lb Peaches

Fresh oregano

Arugula

Green onions

1 Bunch kurly kale

Habanero pepper

MISC.

2 C Beef broth

Sesame oil

Chili flakes

Soy sauce (PALEO eaters use COCONUT AMINOS(BUY THEM HERE)

Coconut palm sugar

Cornstarch

Chili powder

Garlic powder

Tortillas(PALEO eaters make your own)

Tahini

Choppe dAlmonds

Cayenne pepper

Salt

Pepper

Olive oil

Dried Cranberries

DAIRY

Sour Cream

Rice/Grains/Beans

Short grain brown rice

1 can garbanzo beans(Usually found at a health food store, Whole Foods or Sprouts)  In San Antonio it’s at Central Market.

Don’t forget to add plenty of fruits and veggies for sides and snacks!!  Add eggs, milk and butter to the list as well.