Archive for Last all Week – Page 2

Turkey burgers on the grill.

2lbs Ground Turkey

2 Eggs

1 Cup Oatmeal

 

In the bowl,……

2 tbsp of cilantro,

1 Cup kale,

1 Whole sweet onion minced

8 small sweet peppers

As much garlic as you want. I used 8 cloves, minced

Salt & Pepper to taste

 

Smoosh together into patties & grill 5 minutes on each side. Yummy & EASY!

 

Turkey Spice Bowl

 

This is not a spicey hot dish…. this is a spice flavorful dish!

1 Spaghetti Squash

1 lb Ground Turkey

1 Can Black Beans

1 Jar Marinara sauce

 

In the Bowl…..

½ Cup Spaghetti Squash

½ Cup Ground Turkey

2 Tbsps Black Beans

2 Tbsps Marinara Sauce

1 Tbsp Sour Cream

 

To make the ground TurkeySpice Bowl 2

1 Onion Chopped

1 Tbsp Coconut Oil

1 Tbsp Tumeric

1 Tbsp Coriander

1 Tbsp Cumin

½ Tbsp Ginger

Preheat Oven to 425. Cut a slit in the spaghetti squash. Place on a baking sheet & cook for 45 minutes. When done, cut in half & scoop out the seeds in the middle. Then use a fork to scrape out the meat of the squash…. this makes it spaghetti.

In large skillet saute onion in coconut oil over medium high heat until onions slightly brown. Add the turkey & all spices, simmer until browned.

Heat the black beans in a saucepan on low.

In a serving bowl add the spaghetti squash, browned turkey, black beans, marinara sauce then top with sour cream. This dish is ready to serve. YUM!

 

*** If you prepare all ingredients on your food preparation day you can grab this out of the fridge at any point & heat in the microwave for 30 seconds.

*** Store the cooked turkey, cooked spaghetti squash & black beans all in separate containers until you’re ready to eat.

 

Taco Soup

1 Rotisserie Chicken

1 Beer

1 Packet Dry Ranch Dressing

2 Cans Diced Tomatoes

1 Can Mexican Corn

1 Can Dark Kidney Beans

1 Can Light Kidney Beans

1 Can Chili Beans

1 Can Navy Beans

1 Can Red Beans

 

Mix all ingredients in a deep sauce pan & simmer on low for 45 minutes.

*** Pull apart chicken & dice in small chunks

*** Do not drain the beans

*** The longer you cook this the better it is

*** If you need more feel free to double the recipe

*** You can change up the beans based on your taste buds

*** You can serve with sour cream, cheese & tortilla chips on the side

*** You can sub chicken for ground turkey or beef

This is a very versatile dish that will keep all week. You can also freeze it & save for later.

 

Couscous Pilaf – 12 Minute Meal

2 Tbsps Coconut OilCous

1 ¼ Cup Israeli Style Couscous

¼ Cup Red Quinoa

¾ Cup Edamame

¼ Cup Golden Raisins

Sautee Couscous & Quinoa in the coconut oil over medium high heat for two minute. Just until slightly browned.

Add two cups of water, bring to a boil. Reduce heat & simmer for five minutes. Add the edamame & simmer 5 more minutes.

Turn off heat add raisins, stir, let sit for two more minutes. That’s it! It’s ready!!!

 

Vanilla Energy Cookies!

The Fresh Green Goddess Sandwich

Green Goddess Mayonnaise (makes enough for 4-6 sandwiches):Green Godess 3

1/3 cup packed basil leaves

1/3 cup packed chopped chives

zest and juice of 1/2 a lemon

1/4 teaspoon salt

1/2 cup mayonnaise (Spectrum’s olive oil mayonnaise)

 

Pickled spring onions (makes enough for 4-6 sandwiches):

½ red onion chopped

1/2 cup white wine vinegar

1 teaspoons sugar

1 teaspoon fine sea salt

1/4 teaspoon black peppercorns, lightly crushed

 

Per sandwich:Fresh Green Godess 2

2 slices bread or bun or gluten free wraps

1/2 ripe avocado, sliced

A few thin slices fresh brie

A few thin slices cucumber

several slices pickled onion

 

Make the mayonnaise:

In the food processor, combine all ingredients except for the lemon juice (i.e., the basil, lemon zest, salt, and mayonnaise). Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

 

Pickle the onions:

In a flat baking dish or tupperware, combine the onions slices, vinegar, sugar, salt, and peppercorns. Put a lid on and let sit for at least 10 minutes, shaking a few times to dissolve the salt and sugar. Use immediately or refrigerate until needed, up to 1 week.

 

Assemble the sandwiches:

Spread both slices of bread with a thick layer of the mayonnaise. Top with the avocado, brie cucumber, pickled onion, and lettuce. Optionally wrap the sandwich in parchment or secure with two toothpicks, and slice in half with a sharp serrated bread knife or chef’s knife.

 

*~* Additional Options *~*

Add a handful of sprouts (such as broccoli sprouts), rinsed and dried

Add a few small lettuce leaves (butter or romaine), rinsed and dried

Toast the bread

The pickled onion & mayonnaiseare an extra step you won’t wan to skip!!! If you prepare them on your food prep day, all the ingredients will last up to a week in the fridge. Then you can assemble the sandwich quickly when you’re ready. SOOO GOOD, LIGHT & FRESH!

 

Old Fashioned Stuffed Peppers

Ingredients

  • 6 Peppers of your choice
  • 2 lbs Ground Turkey
  • 1 Can of Tomato Soup
  • 1/2 cup ketchup
  • 1/3 cup water
  • 3/4 cup Panko Bread Crumbs
  • 3/4 cup Cooked Rice
  • 1 whole Chopped Onion
  • 2 eggs – Beaten
  • 1/4 cup milk
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Cook Rice
  2. Preheat Oven to 350
  3. Sauce ~ In a medium bowl combine tomato soup, ketchup, water, onion powder, salt and pepper. Set aside
  4. Meat Stuffing ~ In a large bowl add ground turkey, panko, rice, eggs, onions, milk, and 2 Tbsp of the tomato sauce mixture.
  5. Cut peppers in half vertically, seeds and core.
  6. Place peppers in a 9×13 pan.
  7. Use a large spoon to fill peppers with meat stuffing. Pour tomato sauce over top and cover with foil. Bake for 1 hour.

 

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Sausage Egg Bake

This is a prep the night before dish!!!

1 Cup Bisquick

6 Eggs – Slightly Beaten

1 lb Sausage cooked & drained

2 Cups Milk

2 Cups Shredded Sharp Cheddar Cheese

2 tsp Ground Dry Mustard

1 tsp Ground Dry Oregano

Salt & Pepper to taste

 

In one bowl mix all the dry ingredients. Get the clumps out of the dry mixture. In a separate bowl slightly beat the eggs & mix in all wet ingredients.

Mix all together & transfer to a greased casserole dish. Cover & let sit overnight.

Bake on 350 for 1 hour

 

*~* Tips *~*

Mixture will be thick but very runny.

I use a block of fresh cheese for this & then grate it myself. Just makes it better.

If you don’t want your casserole to brown on the top, cover it for the last 20 minutes of bake time. ENJOY!!!!

 

Crunchy Coconut Fingers. Peach Mustard Dipping Sauce

1 Whole chicken Breast – Cut into tenders

1 13.5 oz can Coconut milk

1 1/4 cups unsweetened, shredded coconut

1/4 cup panko bread crumbs

1/4 cup Coconut Flour

1 tsp salt

1 tso pepper


Dipping Sauce

1/4 cup dijon mustard

1/4 cup honey

1 ripe peach, peeled and chopped      20140608_150331

 

1. Place chicken tenders in a baking dish, sprinkle with salt & pepper. Cover with coconut milk. Refrigerate for 1-2 hours.

2. Preheat oven to 450 degrees͒ . Line a baking sheet with aluminum foil. Place a wire rack on top. Spray the rack with nonstick coconut spray.

3. In a large bowl, combine coconut, coconut flour, panko, salt & pepper. Stir well.

4. Remove dish with chicken from the fridge. It should have a thick coating of coconut milk on it. Dredge each strip in the coconut mixture to coat. Place the chicken on the well-greased wire rack and repeat until finished.

5. Spray the tenders with a spritz of coconut oil spray. Bake for 15 minutes, then gently flip, spray the other side & bake for 15 minutes more. Until golden & crispy.

Dipping Sauce Instructions.

1. While the chicken bakes….., Make the Dipping Sauce! YUMM!!!!

2. Cut peaches into small chunks. (You can leave the skin on if you choose). Place peach chunks into blender or food processor until pureed. In a bowl, whisk together honey, dijon mustard & pureed peach. Serve on the side!

Peach Mustard Dipping Sauce

 


Inspiration came from…..  http://www.howsweeteats.com

Coconut Cream Chicken

 1 Whole Chicken Breast

1 13 oz Can Coconut Milk

2 tbsp Coconut Oil

1 Sweet Onion, minced

2 Cloves of Garlic, minced

2 tsps Coconut flour

2 tbsp Cornstarch

4 Leaves fresh Basil or ½ tsp dried

¼ tsp Ground Cinnamon

¼ tsp Turmeric

½ tsp Salt Divided

Pinch of white pepper

 

1. In a large skillet on med high heat, saute the onion & garlic in the coconut oil.

2. Cut chicken into one inch chunks. Toss with flour, ¼ tsp salt & the pepper.

3. Add chicken to the skillet, cook on med-low heat 15 minutes or so depending on the thickness of your chicken chunks.

4. Add cornstarch to the coconut milk, stir until completely smooth. (You sauce will come out gummy if you miss this step)

5. Add cornstarch mixture, basil, cinnamon, turmeric & remainder of salt to skillet. Let simmer another 3 -5 minutes.

Serve over rice. Yield 4 – 5 healthy portions.

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I found my inspiration from Mother Thyme.

http://www.motherthyme.com/2013/01/coconut-chicken.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+motherthyme/BYjd+(Mother+Thyme)