Archive for Main Dishes

Italian Wedding Soup

wedding-soup-jp

1 tsp olive oil
1 Onion, diced
4 Cloves Garlic, minced
6 cups low-sodium cage free chicken broth
1 bunch swiss chard
20 Italian Meatballs
2 large eggs
2 Tbsp fresh grated parmesan cheese
Salt & Pepper to taste

Heat oil in large sauce pan over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Add broth, bring to boil.
Add greens, reduce heat to low, gently boil, covered for 10 minutes.
Add meatballs cook 5 minutes, stirring occasionally.
Beat egg & cheese together in a small bowl, with fork.
Stir egg mixture into hot soup. Gently boil, covered about 30 seconds, until eggs set.
Season with salt & pepper & serve.

Meat Balls – (Must refrigerate mixture 1 hour)
2 lbs Ground Chicken
⅓ cup whole wheat bread crumbs (make your own from two pieces of toast)
¼ cup almond milk
2 tsp olive oil
1 Onion, diced
5 Cloves garlic, minced
2 large eggs – beaten
2 tbsp fresh grated parmesan cheese
1 tsp dried oregano
½ tsp salt
½ tsp pepper
Preheat oven to 425
Line a baking sheet with parchment & coat with spray.
Mix bread crumbs & milk set aside for 10 minutes
Heat oil in medium skillet over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Combine onion mixture, bread crumb mixture, turkey, eggs, cheese, oregano, salt & pepper in mixing bowl. Don’t over mix, this will make your meatballs dry.
Cover, refrigerate mixture 1 hour.
With wet hands, form into 42 1-inch meatballs. Arrange on prepared baking sheet. Bake 13-18 minutes until browned.

Zucchini Nachos

Serves 2

1 Pound Grass Fed Ground Beef
2 Zucchini
1/2 Cup Raw Shredded Cheese
1 Can Black Beans
1/2 Cup Cooked Rice

Taco Seasoning
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Zucchini Chips
• Preheat oven to 425 degrees
• Thinly slice the zucchini using a mandolin. I used #3 thickness.
• Line a paper towel with zucchini slices then top with another paper towel and press out excess moisture. This will help chips to cook faster.
• Spread zucchini slices in an even layer on a cookie cooling wrack & place that on top of a baking sheet. This will help them crisp up. You may have to do several batches.
• Bake for 10-12 minutes until chips begin to brown and crisp. YOU NEED TO KEEP AN EYE ON THEM! There is a fine line between browning and burning & it happens FAST!
• Remove from the oven and sprinkle with salt and pepper.

For the Nachos
• Brown 1 Pound Grass Fed Beef with Taco Seasoning
• Top the zucchini Chips with browned ground beef, black beans, rice & cheese.
• Bake on 350 for 15 to 20 until heated through & cheese is melted.

Crust less Cheesy Bacon Quiche

6 large eggs, beatenCrust less Quiche 2
1 1/2 Cups Organic Heavy Cream
1/2 lb Bacon, cooked & crumbled
1 1/2 Cups Raw White Cheddar Cheese
1/2 Bell Pepper, chopped, any color
1 tsp dried ground mustard
1/2 tsp dried ground oregano
Salt & Pepper to taste

~ Preheat oven to 375 degrees
~ Mix all wet ingredients & seasonings in a mixer & blend.
~ Coat a pie dish with coconut oil
~ Pour in egg mixture
~ Layer with cheese first, then veggies & bacon

Cover with foil & cook for 35 minutes. Then remove foil continue to cook another 10 – 15 minutes. This will ensure the egg doesn’t turn too brown.

Prep Time 10 min
Cook time 45
Serves 8
375 Degrees for 45 mins
You can cook this the night before & reheat in the oven the next morning. Leftovers will keep up to three days. It’s great for when you have company or the kids have EOGs. Cook it the night before & reheat in the AM. Fast & easy.

Cauliflower Crust Grilled Cheese 

Ingredients Cauliflower Grilled Cheese 5

Makes 3 grilled cheese sandwiches

Cauliflower crust “bread” slices

2 Head Cauliflower, cut into small florets

2 free-range Organic Egg, lightly beaten

1 cup Shredded Mozzarella Cheese or Parmesan

½ tsp fine grain sea salt

¼ tsp ground black pepper

Grilled cheese

1 tablespoon grass fed butter, room temperature

6 Slices REAL Cheese Cheddar Cheese – No imitation or processed!

1 Avocado, sliced

1/2 lb. of Bacon

DirectionsCauliflower Grilled Cheese 4

Cauliflower crust “bread” slices

1. Steam cauliflower over med-high heat for 20 minutes or until soft.

2. Preheat oven to 450°F (220°C) place a rack in the middle.

3. Line a baking sheet with parchment paper and liberally grease it with coconut oil. Set aside.

4. Place cauliflower in a mixing bowl & crumble with a fork, let cool

5. Place cauliflower in a tea towel, twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is EXTREMELY important. The cauliflower needs to be dry, otherwise you’ll end up with mushy dough. {Make this step easier on yourself by getting some cheese cloths…. But if you don’t have them it’s okay. The Tea Towel will do the trick.}

6. Transfer the cauliflower back to mixing bowl add egg, mozzarella or parmesan, salt, pepper, mix well.

7. Spread cauliflower mixture onto the lined baking sheet, shape into 6 squares. Place in the oven bake about 16 minutes until golden.

8. Remove, let cool 10 minutes before peeling them off the parchment paper (careful not to break!)

The Sandwich Itself

Heat a pan over medium heat.

Butter one side of each slice of cauliflower crust bread (preferably the top).

Place one slice of bread in the pan, buttered side down, top with cheese, avocado, bacon and the remaining slice of cauliflower crust bread, buttered side up.

Cook until golden brown, about 2 to 4 minutes each side.

Nutrition facts

One grilled cheese yields 374 calories, 29 grams of fat, 8 grams of carbs and 23 grams of protein.

The options are really endless here. If you don’t like avocado you can remove it. You can add any other veggies like peppers, squash, eggplant. Feel free to get creative & make it your own. Please feel free to leave suggested combinations in the comments below. I would love t hear your ideas.

Cauliflower Grilled Cheese 7Cauliflower Grilled Cheese 6

Cauliflower Grilled Cheese 3Cauliflower Grilled Cheese 2

Spiced Slaw

1 1/2 Medium head Red Cabbage – ShreddedCabbage 3

2 Medium Cucumbers – Finley Diced

2 Cups Broccoli Sprouts

1/2 Cup of Spiced Mustard Dressing

Shred the cabbage, finely dice the cucumbers, combine with broccoli sprouts & spiced mustard dressing in a large mixing bowl. Serves 4- 6

Spiced Mustard Dressing

1/4 Cup of spicy brown mustard

2 Tbs Horseradish

2 Tbs White Wine Vinegar

Cabbage 2Cabbage 1

Avocado Tuna Salad

  • 2 cans of tuna in water
  • 1 ripe avocado
  • 1/2 red apple, chopped
  • 1 tbsp pickle juice
  • 1/2 tsp dijon mustard
  • 1/4 tsp cumin
  • 1 tsp dried dill
  • salt and pepper, to taste

  1. In a large bowl, mash up avocado with the back of a fork.
  2. Add in tuna & apple.. Mix well.
  3. Add in pickle juice, dijon, cumin, dill, salt and pepper. Mix well.
  4. Serve on top salad or with black bean chips you get at Trader Joes
  5. Will keep up to 1 week in refrigerator but does not taste the same on day 2!

Quinoa Enchilada

  • 1 Pound Ground Turkey – Cooked & Crumbled
  • 1 1/2 cups uncooked Quinoa
  • 1 can (15 ounces) Black Beans
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1/2 cup Salsa
  • 5 Garlic Cloves – minced
  • 1/2 cup Onion
  • 1/2 cup sweet Bell Peppers
  • 1 cup waterQuinoa Enchiladas 2
  • 1 packet dry Enchilada Seasoning
  • 1/8 tablespoon Cayenne Pepper
  • 1 teaspoon Cumin
  • 2 cups Sharpe Cheddar
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice,
  1. In a large skillet, brown & crumble the ground turkey. Drain and place in the slow cooker.
  2. In the slow cooker add in the uncooked quinoa (rinse first), black beans (drained & rinsed), diced tomatoes & green chilies (do not drain), the salsa, minced garlic, chopped onion, chopped sweet bell pepper (If desired  add a chopped jalapeño)
  3. Add in the water, enchilada seasoning, chili powder & cumin.
  4. Stir everything together really well. Cover the slow cooker and cook on high for 2 1/2 to 3 hours or until all liquid is absorbed. (If your crockpot is new you only need 2 hours for sure. I burned my first batch! ;p)
  5. When it’s done cooking, remove the lid stir. Add in cheese, fresh cilantro (stems removed and chopped) & fresh lime juice.

**** Additional Options**** Sour Cream, Green Onions, 1 small jalapeno, Chopped Green Onions or warm Flower Tortillas.

Turkey Taco Lettuce wraps

1.3 lbs ground turkey

5 cloves garlic – minced

1 tsp cumin

1 tsp salt

1/4 tsp cayenne

1 tsp paprika

1/2 tsp oregano

1 small onion – minced

1/2 cup water

4 oz jar of your favorite salsa

1 Can Black Beans

8 large lettuce leaves from Iceberg lettuce

(optional)

1/2 cup shredded cheddar cheese

Sautee some bell peppers in olive oil

Brown turkey, onion & garlic in a large skillet breaking turkey into small pieces. When no longer pink add dry seasoning, mix well. Add the water, salsa, beans and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixings! With the cheese, 2 wraps are 7 pp (toppings extra).

Mac & Cheese Chili

  • 2 Tbsp olive oil
  • 4 Cloves garlic, minced
  • 1 Onion, diced
  • 1 Pound ground beef
  • 8 Cups chicken broth
  • 2 (14.5-ounce) Cans diced tomatoes
  • 2 Cans Great northern beans, drained and rinsed
  • 2 Cans kidney beans, drained and rinsed
  • 1 Packet Chili-O Seasoning
  • 2 Tsps Cumin
  • Salt and pepper, to taste
  • 1 Box uncooked elbows pasta
  • 1 Block Sharpe cheddar cheese, shredded
  • 2 tablespoons chopped fresh parsley leaves

In a large pot sauté garlic & onion in olive oil until fragrant & translucent. Add ground beef, brown until crumbly. Drain excess fat from ground beef.

Return to pot stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.

Remove from heat. Top with cheese and cover until melted, about 2 minutes.

Serve immediately, garnished with parsley, if desired.

The kids like sour cream on the side!

Pumpkin Bake

1 29oz Can 100% Pure Pumpkin

4 Cups Old Fashioned Oats

1 1/2 Cups Almond Milk

½ Cup Honey or Maple Syrup (depends on how healthy you want to be)

2 Eggs

½ Cup Crushed Pecans

2 Tbsp Vanilla

½ Tsp Nutmeg

½ Tsp Ginger

½ Tsp Cinnamon

4 Tsp Salt

 

Preheat oven to 350 degrees. In a large bowl mix all wet ingredients. In a separate bowl mix on dry ingredients. I like to mix the spices together first then add all other dry ingredients. Mix everything together well. Place in a greased baking dish. Bake for 35 minutes. Let stand for 5 minutes before cutting & serving.

*** Serve with cool whip or baked peaches with cinnamon. Add additional pecans & honey to the top for garnish if desired.