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!

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.

 

WOW it’s April already!!  I can hardly believe it, but here is an old archive page I am ressurecting.  I’ve been super buys helping my son and his wife paint the outside of his house.  Also, helping the Christian School nearby with their Spring Banquet.  Things are getting busy and Spring has officially sprung.

Here are a few reminders I have shared before, but it is worth reading again!

BABY STEPS is what I say a lot, don’t feel like a failure if you can’t keep up with the pace or the schedule.  I’ve been doing this for quite a while and it’s second nature to me.  That’s what I am hoping by the end of 2016, that it becomes second nature to YOU as well! I’m going to make healthy suggestions to many popular recipes and incorporate them into a clean eating menu for a week at a time and include a handy shopping list for you to take to the store with you.

Here are some handy TIPS:

• TIP #1 SHOP on the outside of the store, meaning the produce, the fresh meat and fish, milk, eggs and butter ONLY.  On the inside you may need paper products occasionally like toilet paper, foil, etc. but that’s okay, that isle does not contain tempting food.  Yes, and I know you need oil and vinegar, spice etc.  That’s a hard isle to hit because it contains often baking goods and sweet temptations, along with white processed flour, all I can say is STICK TO THE LIST!
• TIP #2 WHEN COOKING remember this! On your plate 2/3 should be vegetables.
• TIP #4 MEAT servings should be no larger than a deck of cards.  NO NOT LARGE cards, LOL a regular sized deck.  I don’t think I need to explain that.
• TIP #5 TRY and I say try to buy organic if you can, I know it costs more, but, it is so much better for you than GMO foods.  I really think your budget can afford to go organic if you quit buying junk and processed foods, snacks and sweets which have no value to your daily nutrition, but, they add a TON of calories. Since I started eating clean I have been buying a lot of ORGANIC and I have not noticed an increase in my grocery bill.

ENOUGH TIPS for this week.  Now let’s get COOKING!

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BUTTERNUT SQUASH LASGNA #2

I know I posted a pasta free Lasagna last week, but it was sooo good and not everyone in here is on board yet.  This one is a bit different, but if you made one last week then go ahead and look at my other recipes and choose another or have a free night.  Just remember to keep it CLEAN and change you shopping list if need be.

INGREDIENTS

Your favorite red sauce (if you don’t have one you can snag mine here)

Butternut Squash

1 lb Ground Italian Turkey Sausage ( if you can’t find this use ground turkey or chicken)

Add to the meat while cooking the following herbs:

3 cloves chopped garlic

1/2 tsp oregano or 1 sprig freshly chopped

1/2 tsp tyme

2 fresh rosemary sprigs chopped

**OPTIONAL

1/2 – 3/4  C. Fresh Organic Mozzarella

DIRECTIONS

Brown the ground turkey in a skillet and drain

Combine the cooked meat and sauce and cook about 15 minutes to marry the flavors.  While this is happening you can slice your butternut squash.  To slice the squash make a cut between the neck and the bulbous bottom.  You can wrap and place the bottom section in the refrigerator for a meal later in the week.  Now take the top or neck section and peel it.  I just make about 4 to 5 straight slices all around it down the length and shape it like a long rectangular piece. Now take that rectangular piece and slice it thinly into slices, not paper thin, but not too thick either, these are going to be your flat noodles. Make a layer in a 9 x 13 pan and cover with some of the meat sauce, repeat layers until you fill the pan and put a lot of the sauce on the top as there is no cheese on it.

Bake at 350 until top is bubbly and edges are browning.

**Optional: If you must you can add a bit of Organic Mozzarella, but just a bit of cheese, very lightly with it because this tastes so good you don’t need it. I ask you to try it once with out cheese or do a half side cheese half side plain and see.  Grate it fresh and I am a stickler for organic on the cheese because they should be making it from animals that are grass fed and not shot up with hormones.

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Bell Pepper Sandwich

For this recipe you need to cook a turkey breast the day/night before and refrigerate it or you can quickly fry a couple of large boneless skinless chicken breasts

Ingredients:

1 Turkey breast (Baked and sliced) or 2 boneless skinless chicken breasts

2-3 Large Red Bell peppers

8 oz. fresh Mozzarella cheese

Basil Pesto (You can read how to you can make your own here)

2 Avocados (ripe but firm), sliced

Sliced lettuce or onion if desired

Directions:

Pre cook the turkey breast, cool and slice, or cook the chicken breasts and slice

De-seed the bell peppers and cut each into 2-3 large pcs. this is the “faux bread”

Put down 1 pc of the bell pepper, a slice of lettuce, then onion(opt), cheese, pesto sauce, avocado slice, another bell pepper piece. Repeat this for each sandwich.  Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper and set each sandwich on it and place in a 350 degree oven for about 10 -15 minutes.  Check the bell pepper at 10 minutes, it should be tender but not too soft, still a bit crunchy.

OPTION: If you are not a fan of basil pesto sauce you can sprinkle a little olive oil and balsamic vinegar over the meat layer.

***HINT:  This is an excellent lunch if you have leftover chicken from my Balsamic Garlic Chicken Recipe  or leftover turkey.  A great way to stretch the budget.

A recommended side for this dinner is steamed broccoli or asparagus!

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Zucchini Spaghetti

2-4 Med green or yellow or both long zucchini spiral sliced with a something similar to this:

 I hear they have them or a similar product at the Dollar General

Your favorite sauce either red (here’s mine) alfredo (here’s mine) or just a garlic sprinkle, melted butter and olive oil will do as well.

Meat of choice – either cooked chicken, beef, or shrimp added

DIRECTIONS:

Make or warm your sauce now and let simmer.

Spiral slice zucchini and toss into boiling water until just tender, it doesn’t take long. Transfer to a bowl and toss with your favorite cooked sauce and choice of meat.

Eat this with a huge veggie loaded salad!! Or try some steamed broccoli or asparagus or my roasted brussels sprouts recipe (come on give them a try) you may hate brussels sprouts because they were never cooked like this.  Your mom probably overcooked them to mush and did not add any spices, these won’t disappoint!

 

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Pistachio Salmon

I always suggest WILD CAUGHT when it some to fish and this is one reason:

Wild-caught salmon is richer in Vitamin D, and it has more of those all-important Omega-3 fats. Pistachios are also high in Vitamin B6 and several different minerals, and they also have quite a bit of fiber. Like other nuts, they do have a fairly high ratio of Omega-6 to Omega-3 fats, but that’s why you’re eating them in small amounts on top of a big piece of Omega-3 rich salmon!

Ingredients

• 4 wild salmon fillets
• 1 cup raw pistachios, roughly chopped
• 1/4 cup lemon juice
• 1 tbsp. Dijon Mustard
• 2 tbsp. raw local honey
• 1 tsp. fresh dill weed
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 375 F.
2. In a bowl, combine the pistachio, lemon juice, mustard, honey, dill, and season with salt and pepper to taste.
3. Spread the pistachio mixture on top of each salmon filet, pressing lightly to make it stick.
4. Place the salmon in the oven and bake, uncovered, for 15 to 20 minutes, or until cooked through.
5. Let the salmon rest for 2 to 4 minutes before serving.

This goes great with a large leafy green salad packed full of fresh carrots, cucumbers and cherry tomatoes.  A side of steamed asparagus compliments it as well.  Ever consider soup as a side??  Make my quick vegetable soup and enjoy it as a side to the fish!

 

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Crock Pot Balsamic Roast Beef

Ingredients

• 3 lb. beef chuck roast, boneless
• Butternut squash cut into cubes (use the bulbous bottom from the Lasagna recipe)
• 4 carrots, cut into big pieces
• 1 onion, sliced
• 2 sprigs of fresh rosemary
• 2 bay leaves
• 2 cloves garlic, minced
• 1 cup red wine (optional)
• 1/3 cup balsamic vinegar
• 1 ½ cup beef stock
• 2 tbsp. cooking fat or olive oil
• Sea salt and freshly ground black pepper to taste

Preparation

1. Season the roast on all sides with sea salt and black pepper.
2. Melt some cooking fat over a medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side.
3. Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs and red wine (if using).
4. Cover the slow cooker, turn it on low, and cook for 6 hours.
5. Add the carrots and butternut squash, set the slow cooker to high, and cook for about another 3 hours, or until the vegetables are nice and soft and the meat is fork tender.
6. Remove and discard the 2 bay leaves and rosemary sprigs.
7. Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
8. Pour the sauce back in the slow cooker and serve with the meat and vegetables.

 

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SHOPPING LIST

PRODUCE:

1 Butternut Squash

Fresh Garlic

Fresh Basil

Fresh Dill

Fresh Rosemary

Fresh Oregano

Bay Leaf

4 Avocados

1 Cup Pistachios

2 Lemons

2 Onion

3 – 4 Zucchini red, Yellow or both

SPICES/OILS/Misc:

Oregano (if you didn’t get fresh)

Thyme (if you didn’t get fresh)

Bay Leaf (if you didn’t get fresh)

Dill (if you didn’t get fresh)

Olive Oil

Balsamic Vinegar

Beef Stock ( make it if you can with left over beef and bones sometime)

Honey

Dijon Mustard

8 0z Fresh ORGANIC Mozzarella

MEAT:

Shrimp, Chicken or Beef for the Zucchini Spaghetti about 2-4 oz per person

3 lb boneless chuck roast

4 pcs. wild salmon

1 half turkey breast or 3 boneless, skinless chicken breasts

1 lb Italian turkey sausage

REMEMBER::  add to the list above for your side dishes and add anything else you may need.  Toilet paper, personal products (I make my own, check out one here), laundry detergent (check out this natural non toxic alternative)

Salad greens and extra veggies for salads, broccoli, brussels sprouts, asparagus??  Don’t forget fresh fruits, nuts and berries for snacking.  How about lunch??  I eat the leftovers or choose veggies, nuts and fruits for my lunch.  Make a fresh hot soup if you can like mine, it’s easy!

 

For this recipe the key is to first purchase full fat Coconut Milk in the can like a brand I use called Thai. Open it and cover with a towel in the fridge over night to let the thick cream rise to the top.  When you are ready to make the whipped cream gently scoop the thick cream top off of the can and leave the watery part for smoothies, or drink it, LOL!  I actually have, I love it, but I love to drink pickle juice too!

You can usually find this in the Asian section of the grocery store.

2 droppers full of Liquid Vanilla Stevia ( I buy it from AMAZON)

Put the ingredients into a stand mixer set to medium and mix until the proper consistency.  It helps if you can freeze your bowl and beater attachment first as well.  It could take up to 15 minutes for it to get to the proper consistancy.  Use immediately and refrigerate any leftover.

This is how you use whatever vegetables you have left in the refrigerator before they go bad.  If you don’t have a lot or no time to make the soup, chop them into bite sized pieces then dump them into a freezer bag and mark it soup veggies.

I make home made chicken and beef bone broth so I have it on hand often.  If you don’t then get the organic type if you can, if not regular will work. It may not be as red as the picture, but if you like a tomato base add a small can of tomato sauce to it, fresh herbs, garlic, etc. for added flavor.

I brink the stock to a boil and then throw in chopped bite sized pieces of celery, carrots, onion, tomato, green beans, broccoli, zucchini, bell pepper, butternut squash, etc. let it boil about 5 minutes if the veggies are fresh and you like them firm, longer if you like them a bit softer.  If they are frozen, then wait long enough for them to thaw and cook a bit.  Hey that’s it!  Soup in about 15- 20 minutes and it’s delicious!

If you’d like to put all of this into a crock pot on low for 4-5 hours or high for 3 hours it’s even better.