Archive for Main Dishes – Page 2

Pumpkin Leek Soup


400 1.5 -2 hoursPumpkin Leek Soup 6

1 Small Pumpkin


1 Per Pumpkin~

1 Leek ~ Chopped

1 Clove Garlic

1 Spring Onion ~ Chopped

¼ Cup Parmesan Cheese

Rosemary – 1 sprig  or ¼ tsp dried

Salt & Pepper ~ to taste

*** Homemade Chicken Stock ~ as needed

 Carve the pumpkin but without the scary face. Cut off the top & clean out the seeds. (This would be a good time to roast your own pumpkin seeds. YUM)

Add all ingredients to the pumpkin, filling with broth to ¾ full. Put top back on pumpkin. Cover a baking sheet with aluminum foil makes for easier clean up. Place pumpkins on the baking sheet, Bake 400 degrees 1.5 – 2 hours depending on the size of the pumpkin.

Remove from oven & use a spoon to dish out the sides of the pumpkin into a serving bowl. Then add broth. ENJOY!

*Cover your baking sheet with aluminum foil makes for easier clean up.

*** Homemade Chicken stock. Put 1 rotisserie chicken in a sauce pan. Add one chopped onion & 3 stalks celery. Cover & boil for 1 hour or until the meat falls off the bone.

Pumpkin Leek Soup 5Pumpkin Leek Soup 4



Pumpkin Leek Soup 7Pumpkin Leek Soup 3Pumpkin Leek Soup 8

To busy to make breakfast?!

If you cut up all your veggies for the week, once a week, you can just pull them out when you want them. This is one of my favorite quick meals.

White Bean Chicken Chili

1 Rotisserie Chicken

1 Tbsp Olive Oil

1 Onion Chopped

4 Stalks Celery – Separated

8 oz of Crinkle Cut Carrots

4 Cans Northern Beans

2 Tbsp Minced Garlic

Salt & Pepper to taste


In a deep sauce pan saute HALF the celery & the onion in olive oil until translucent. Add the Rotisserie Chicken, cover with water & boil for 1 hour or until meat falls off the bone. When done put a colander over a large bowl to drain the broth.

Return the broth to the pan. Separate the chicken from the carcase, cut in ½ inch chunks & return to broth. Add the other half of the celery & the carrots. Drain the beans then add. Simmer for 45 minutes so flavors meld.

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!!!


Almond crusted stuffed chicken



2 large boneless, skinless chicken breasts

2 Tbs Basil Pesto

2 Tbs low-fat sour cream

2 Tbs grated mozzarella cheese

(I used heaping tablespoons of pesto, sour cream and cheese)

2 eggs, beaten

3 Tbs finely grated Parmesan cheese

3 Tbs almond flour

Salt & pepper to taste



Preheat oven to 375F. Place a cooling rack (the kind you cool cookies on) over a cookie sheet & spray with non-stick cooking spray. Trim any fat from chicken breasts. Place in individual heavy plastic bags and pound with meat mallet until the chicken is as thin as you can get it.  Don’t be overly concerned about the shape or whether there are loose pieces, you can tuck them in when you roll up the chicken.

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Spread a thin layer of this mixture over each chicken breast. Stop about 1/2 inch from the edge of the chicken (so it doesn’t run out as it cooks.)  Roll up the chicken breasts and secure them with toothpicks.

Prepare two pie plates, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, salt & pepper.  Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture.Don’t skimp here, make sure the chicken breast roll is well-coated!

Put chicken breasts onto the cooling rack and bake until the chicken is firm and lightly browned.  (Check after 25-30 minutes; total baking time will be 30-35 minutes.)























Mexican Lasagna

2 Lbs Ground Turkey

1 Pack Corn Tortillas

1 Bag Frozen Corn

1 Can TomatoesMexican Lasagna

1 16 oz Extra Sharp Cheddar Cheese – Shredded

1 tsp Paprika

1 tbsp Garlic Powder

Salt & Pepper to taste


Preheat Oven 350˚.

Add seasoning & ground turkey to a skillet, brown on medium high heat. After your meat is completely browned add the tomatoes & corn. Cook down on medium high for about 10 minutes. While this is cooking down, Shred your block of cheese.


Grease a casserole dish – You are going to layer this just like Lasagna.

Start with the mixture on the bottom. Next is the cheese, then corn tortillas. Layer until all ingredients are used up. Finish with cheese on top. Bake uncovered for 15-20 minutes or until your cheese is completely melted.

This dish is a FAMILY PLEASER! This is a healthy family meal. ENJOY!!!

Mexican Lasagna 6Mexican Lasagna 5Mexican Lasagna 4Mexican Lasagna 2

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!