Recent Posts

Archive

Tags

Instant Pot Dirty Rice

Ingredients 1 lb. lean ground beef 1 lb. ground sausage 1 lb. ground sausage 1 cup yellow onions (diced) 2 cups long grain white rice 2 cups chicken stock 4 thyme sprigs 2 bay leaves 3/4 cup green bell peppers (diced) 1/2 cup celery (diced) 1 Tbsp. creole seasoning 1/4 cup green onions (sliced) 2 Tbsp. parsley (finely chopped) Directions 1.Use the sauté setting. 2. Add beef and sausage to pot as well as with peppers, onions, celery, and the creole seasoning. 3. As meat begins to brown, break it up and cook until thoroughly browned . 4. Add rice to the pot. 5. Add chicken stock to the pot and mix well. 6. Place thyme and bay leaves on top (this way they can be easily removed later). 7. Loc

Peanut Butter Banana Breakfast Cookies

Ingredients 1 cup old fashioned oats 2 small bananas 1/4 cup natural peanut butter (your preference, crunchy or creamy) Directions 1.Preheat oven to 350°F. 2. Lightly spray half baking sheet with oil. 3. Mash bananas in a small to medium size bowl. 4. Add peanut butter and oats. 5. Mix together, roll, and flatten. Makes approximately 10-12 small cookies or approximately 5 large ones. 6. Place on prepared baking sheet. 7. Bake for approximately 12 minutes (or until cookies are golden brown).

Crisp Gnocchi With Brussels Sprouts

Ingredients 1 pound brussels sprouts 1 lemon ½ teaspoon red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 tablespoons unsalted butter (sliced into 6 pieces) ¼ cup extra-virgin olive oil Kosher salt and black pepper ½ teaspoon honey Freshly grated Parmesan (for serving) Directions 1. Trim and halve brussels sprouts. 2. Peel thick strips of lemon zest (then coarsely chop). 3. Heat 3 tablespoons olive oil over medium-high in a large skillet. Add the brussels sprouts, season with 1/2 teaspoon salt and a bit of pepper. 4. Arrange the brussels sprouts in an even layer with the cut side down. 5. Scatter lemon zest over the top and cook until the brussels sprouts a

Sausage and Zuch

Ingredients 2 medium zucchini cubed 4 fully cooked sausages sliced into circles ¼-inch thick fresh basil for garnish1 bell pepper any color, cut into ¾-inch pieces ¼ tsp onion powder¼ tsp pepper 1 onion cut into ¾ inch pieces ¼ tsp garlic powder ½ tsp dried oregano ½ tsp dried basil 2 ½ tbsp olive or avocado oil ½ tsp salt 1 tsp garlic minced Directions 1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. 2. Once oil is heated, add the chopped sausage and sautè, turning the sausage often, until sausage slices have some browning. Remove from pan and put aside. 3. Reduce heat to medium and add the remaining oil to skillet. 4. Add the zucchini, basil, onion powder, onion,

MUSHROOM & SPINACH CAULIFLOWER RICE

Ingredients 2 minced garlic cloves 3 cups of sliced mushrooms 10 oz packages of frozen riced cauliflower 1 tablespoon of soy sauce or coconut aminos 2-3 tbsp of olive oil 1/2 cup chopped onion 2 cups of spinach Soy sauce to taste Directions 1. Cook cauliflower rice according the package instructions. Heat olive oil in a skillet, then add onions and cook until softened. 2. Add mushrooms and saute until cooked. 3. Stir in the garlic. 4. Add cauliflower rice and the soy sauce. Stir until soy sauce is absorbed in the cauliflower rice. 5. Top with spinach, stir, and cook until it is wilted. 6. Serve and enjoy!

Sheet Pan Veggie Dinner

Ingredients: 1 head of broccoli 1 cup cubed sweet potato 1.5 cups cooked chickpeas or 1 15 oz can drained 1/2 tsp chipotle pepper flakes or red pepper flakes 1/2 tsp smoked or sweet paprika 3/4 tsp garlic powder 1/2 tsp onion powder 1 cup tofu (pressed for approximately 10 mins then cubed) 1/2 red or green bell pepper , sliced 2 tsp oil 3/4 tsp chiotle pepper powder 3/4 tsp salt additional optional spices: dash of black pepper cinnamon, 1/2 tsp oregano 3 tbsp sunflower seeds 3 cloves of garlic finely chopped For the Miso Maple Lime Dressing: 1 tbsp lime juice 1 tbsp water 1.5 tbsp maple syrup 1 tbsp miso a good pinch of salt and paprika/chipotle pepper 1 tsp olive oil (optional) Directions:

Tomato Cucumber Salad with Avocado, Mozzarella, and Basil Pesto

Ingredients 1/2 pound red cherry tomatoes or grape tomatoes, halved 1 cucumber , sliced 1/3 cup red onion , diced 1/2 pound yellow cherry tomatoes or grape tomatoes, halved 2 avocados , diced 8 ounces small fresh mozzarella cheese balls For the Dressing: Mix together fresh basil pesto (approximately 1/4 cup) with 1 tablespoon of lemon juice. Directions: Mix all ingredients together, season the salad with salt and pepper, and enjoy.

Sweet Potato Pancakes

Ingredients: 1 medium baked and cooled sweet potato 2 large eggs 1/8 teaspoon kosher salt Optional pinch of ground cinnamon ​Directions: Mix together the sweet potato, eggs, salt, and cinnamon in a blender or food processor. Heat an 8-inch nonstick skillet over medium-high heat. Add 1/4 cup of batter and cook for approximately 2 1/2 to 3 minutes. Gently flip the pancake and cook for an additional 2 1/2 to 3 minutes on the other side. Repeat with remaining batter. Serve and enjoy!

Enchilada Casserole

Ingredients: 1 cup cooked brown rice or quinoa 2 cups cooked chicken (cubed or shredded) 1 3/4 cups salsa 1 (4 oz.) can chopped green chiles 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon garlic salt 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons fresh cilantro, chopped salt & pepper to taste, as needed 1 cup shredded cheese, divided (it can be a combination of Monterey Jack, Mozzarella and Cheddar.) Optional garnish; diced avocado, tomato and fresh cilantro ​Directions: Preheat oven to 375 degrees F. and meanwhile prepare an 8x8 or 2 to 2 1/2 quart baking dish by using cooking spray. In a bowl, mix together brown rice, c

Garlic Butter Ground Turkey with Cauliflower Skillet

Ingredients: 1 lb ground turkey 1/2 head cauliflower, cut into florets 2 tablespoons vegetable oil 1/4 cup low-sodium soy sauce 2 tablespoons hot sauce 1 tablespoon lemon juice 3 tablespoons butter 2 tablespoons minced garlic 1 tablespoon onion powder 2 teaspoons sesame oil Fresh chopped cilantro or parsley 1/4 cup water Red chili pepper flakes Lemon slices, for garnish ​Directions: Heat a large skillet over medium-low heat with one tablespoon of the vegetable oil. Saute the pre-cooked cauliflower florets in skillet, until slightly golden brown. Deglaze with lemon juice, then add in some fresh cilantro, and the salt and pepper (to taste). Toss to coat well and remove to a plate. 2. In same

MEXICAN ZUCCHINI AND BEEF SKILLET

Ingredients: 2 medium zucchini (sliced and quartered) 1 1/2 pounds ground beef 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 2 cloves garlic (minced) 10 ounces Mexican style diced tomatoes with green chilis 1 tablespoon chili powder ​Directions: Brown ground beef with the minced garlic, salt, and pepper in skillet. Cook over medium-heat until the meat is browned. Add tomatoes and the remaining spices. Cover and simmer on low heat for approximately 10 more minutes. Add zucchini. Cover and cook for approximately 10 more minutes until zucchini is cooked (but still should be firm). Enjoy!

Garlic Butter Roasted Carrots

Ingredients: 2 pounds carrots , diagonally cut into about 2 to 3-inch pieces 5 tablespoons butter 4 garlic cloves , minced 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper chopped fresh parsley , for garnish ​Directions: Preheat oven to 425F. Grease a baking sheet with cooking spray then set aside. Cut up carrots and set them aside as well. Melt butter over medium-heat in large nonstick skillet. Add garlic and cook for approximately 3 minutes (or until lightly browned) stirring frequently. Be sure not to burn the garlic. Toss carrots with the garlic butter in the pan or pour the butter over them in a bowl. Toss until combined. Place carrots in one layer on the prepared baking sheet. Bake a

Quinoa Vegetable Soup

INGREDIENTS: 2 tbsp. extra-virgin olive oil 1 medium onion (choppe) 2 carrots (peeled and sliced into thin rounds) 2 stalks celery (thinly sliced) 1 (14.5-oz.) can diced tomatoes 1 (15.5-oz.) can cannellini beans (rinsed and drained) 1 c. quinoa 1/2 tsp. ground cumin 3 cloves garlic (thinly sliced) 1 large zucchini (cut into 1/2" pieces) 8 c. low-sodium vegetable broth 8 oz. Tuscan kale (ribs removed and leaves thinly sliced) 1 tbsp. fresh lemon juice Crushed red pepper flakes (used for serving) DIRECTIONS: Heat oil in a large pot (over medium-high heat). Add onion, carrot, celery, and garlic and also season with salt and pepper. Stir occasionally while cooking, until vegetables are

A Healthy Hot Mess by Jennifer Stawarz

Contact

Follow